Fox News
Fox & Friends

The Fox & Friends Blog

Bes'Dam soup from scratch!

It can be hard to get a homecooked meal while you're out on the campaign trail. Even when he's at work in Washington, presidential candidate Sen. Ted Cruz admits he has dozens of cans of soup in his DC pantry. But Ed Covino of Bes'Dam Soup says Sen. Cruz should kick the can and make his soup from scratch, using these easy recipes!

CREAMY SPINACH...

Read More

RADIATOR COOKING RECIPES

Maybe this will inspire you to go on a road trip…  Chef J Jackson, owner of Entrée Metropolitan Catering stopped by FOX & Friends to show how to cook food on your car engine!

TOMATO AND GRUYERE FRITTATA
Ingredients:
Breadcrumbs
2 c. Gruyere cheese, shredded
6 eggs
¾ c. diced tomatoes
6 empty tuna-fish cans for cooking
Tastic Spice
Butter or...

Read More

FOIL COOKING TECHNIQUES FROM THE BOY SCOUTS

Who better to learn how to cook over an open flame from than the Boy Scouts? They joined FOX & Friends to share their expert tips on foil cooking!

HAMBURGER STEW
Ingredients:
4 oz. ground beef
1/2c. peas
1 onion, diced
1 medium potato, sliced
1 large carrot, sliced
Dash of salt and pepper

Instructions:
Shape 4 oz. of ground beef into a patty. Cut a medium potato and a carrot into thin strips. Peel and slice a small onion.

Arrange all the ingredients on a square of heavy-duty foil and sprinkle lightly with salt and pepper. Close the foil doing the Drugstore Wrap and lay the package on the grill. Cook for about 7 to 8 minutes, then turn it over and let it cook for another 7 to 8 minutes.
-----------------------
APPLE PIE
Ingredients:
1 apple
1/2c. raisins
1 tsp. butter
1 tsp. brown sugar
Dash of cinnamon

Instructions:
Cut the core out of an apple and fill the hole with butter.  Add raisins, cinnamon, and a teaspoon of brown sugar.

Wrap in foil using the Handle Wrap style. Bake in the coals for 30 minutes.
-----------------------
HOW TO FOIL WRAP
Drugstore Wrap
Place food in center of foil and fold the sides up; fold and crimp the top several times, and fold and crimp the open edges to finish. Leave room for expanding gases as the food cooks.

Handle Wrap
Place food in center of a double piece of foil; crimp and fold into a shape with a built-in handle. Leave room for expanding gases as the food cooks.
-----------------------
For more helpful tips and life hacks, check out the 13th Edition of the Boys Scouts Handbook. You can also catch their #HandbookHacks series on YouTube!

EAT LIKE THE POPE: RECIPE FROM "THE VATICAN COOKBOOK"

Not everyone can have dinner with the pope, but now everyone can eat like him! “The Vatican Cookbook” is filled with over 60 recipes ranging from traditional meals to modern Italian cuisine to favorites of Holy Pope John Paul II and Pope Francis! Lead author and former Pontifical Swiss Guard soldier David Geisser shared a recipe with FOX & Friends that’s a tribute to the guard’s patron, Brother Klaus.

SWISS OMELET WITH HERBS
Ingredients:
1 egg yolk
6 eggs
1/3 c. heavy cream
3 tbsp. chopped herbs (such as chervil, parsley, chives or dill)
3 tbsp. Butter
Sea Salt
Fresh ground black pepper

Instructions:
Whisk the egg yolk and the whole eggs together. Add the chopped herbs and the cream to the eggs, and beat until fluffy either by hand or using a medium-high setting on a stand mixer or an electric hand mixer. Season to taste with salt and pepper.

Melt half of the butter in a medium pan over low heat, and pour in the egg mixture. Stir very gently but continuously. After a minute or two, stop stirring and let the omelet set. Cook for an additional minute or two, depending on the thickness of the omelet.

Place a plate upside down on the pan, and carefully flip the omelet onto the plate. Add the remaining butter to the pan and let it melt. Then return the omelet to the pan, browned side up, sliding the omelet into the hot butter. Cook for about two more minutes. Remove the omelet from the pan when the texture is just right – this is most important for the perfect omelet – and serve immediately.

The Swiss Chef suggests: Add a dramatic garnish of whole herb leaves and sprigs just before serving.
-----------------------
From “Pontifical Swiss Guard Presents The Vatican Cookbook” by David Geisser, Erwin Neiderberger, and Thomas Kelly. Copyright © 2016 by Archangel Productions. Reprinted by permission of publisher. On sale wherever books are sold.