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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Vicki Angelo of Yorktown, Va.
Prep Time: 15 min
Total Time: 1/2 day
1 packet of unflavored gelatin
1 bunch of scallion onions
3 stalks of celery hearts
1 cup of mayonnaise
1 package of cream cheese
1 can of small shrimp ( drained )
1 cup of hot water
1 can of cream of chicken mushroom soup ( Campbell's )
1. In double boiler put cream cheese, cream of chicken mushroom soup, and mayonnaise together and blend till melted. Chop celery and scallions in small pieces and stir into cream cheese and mayonnaise.
2. Now take one packet of the unflavored gelatin and one cup of hot water and mix in bowl till diluted. Take pot off double boiler and set aside till it cools a tad. Then add the diluted unflavored gelatin into mixture and pour into any mold you desire.
Takes about 5 to 6 hours to set. Better if over night. Enjoy, and keep another close by. They tend to disappear fast. Great on any kind of cracker and delicious on small rye, and pumperknickel bread in the deli section.
Yield: I am a piggy Wrong gal to ask, LOL about 20 servings as a snack
Comments: So addicting...
