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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 Anita Nadeau of Ware, Mass.
Prep Time: 15 min
Total Time: 40 min
1/2 cup butter
1/2 cup flour
1 1/2 cup light cream
salt and pepper to taste
1/2 cup dry sherry
1 lb. crabmeat (imitation) cut into bitesize pieces
1 lb. shrimp (raw or cooked),peeled and deveined
1lb. bay scallops
1 pkg. 12 0z. shredded monterey jack cheese
buttered breadcrumbs-optional
1. Preheat oven to 450 degrees. Melt butter over medium heat in saucepan, stir in flour, cook for 2 min.
2. Gradually add cream, stirring constantly, until sauce thickens. Add salt, pepper and sherry.
3. Remove pan from heat, stir in seafood and cheese. Pour into buttered 9 by 13 casserole dish. Sprinkle buttered breadcrumbs on top.
4. Bake until cheese melts and breadcrumbs are browned, about 20-25 min.
Yield: 6-8 servings
Comments: You can also use dry white wine instead of sherry
