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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.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
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 Randy Fetner of Decatur, Ala.
Total Time: 30 minutes
1 med onion, small dice
1 clove garlic, minced
1/10 bag frozen cubed potatoes
8 oz. velvetta cheese spread
1 can cream onion soup
1 can cream celery soup
3 Tbsp. chicken stock bouillion
water to cover
1 bay leaf
1/3 cup fresh chopped parsley
salt/pepper to taste
2 cups chopped smoked ham
2 Tbsp. olive oil
8 oz. instant coffee creamer
1. In a medium stock pot add oil, onions, garlic, ham and potatoes. Saute until onions are translucent. Add water to cover potatoes. Add chicken stock, bay leaf, stir.
2. Let boil til potatoes are tender (about 10 minutes) add salt and pepper to taste. Add cream soups and stir. Add cheese and take off heat stiiring to melt. Add creamer and parsley stir until blended. Serve.
Yield: 10 Servings
Comments: Easy and quick, can't tell it's instant
