Jenny asks…
So what happened with Rachael Ray on the Food Network?
I have noticed her only program on the FN is 30 minute meals. I realize she has little time with her daytime show but is she going to disapear from the Food Network all together?
I like her better on the FN.
Michelle answers:
Same way with Paula Deen once they get famous they forget there roots and go for bigger and more $$$$ I am with you I believe it will go off the air. As many new cooks there bringing in, I mean makes you think what are they going to do with the ones who started it all? I know I didn’t answer but just a thought.
Mark asks…
I am looking for a recipe shown on Food Network a few years ago, called Neapolitan Chicken.?
This recipe was shown on a show where Food Network sent it’s people all over the country to meet with people with unique or popular recipes. This recipe was being made in a fire house by one of the shift firemen. I remember it had pasta, fresh tomatoes, olive juice, but not sure what else or the measurements. If anyone has this recipe or knows the firemen that has this recipe I would greatly appreciate a copy of it.
Michelle answers:
I searched food network and found the recipie. Happy cooking.
2 tablespoons olive oil, plus 1 tablespoon
6 to 8 cloves garlic, crushed, divided
2 teaspoons finely chopped fresh oregano, divided
2 teaspoons finely chopped fresh basil, divided
25 to 30 Roma tomatoes, diced
2 pounds chicken breast, diced into 1/2 -inch pieces, seasoned with salt and pepper
3 cups chicken broth
2 (10-ounce) cans sliced black pitted olives, with juice
2 pounds gemelli pasta
Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve. Note: Keep an eye on the reduction process, if it is reducing to quickly add a little water.
Serve with fresh grated Romano and sliced black olives.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Lizzie asks…
What food network personalities have no formal training?
I’m just curious to find out what food network personalities have no formal training. Any other famous chefs?
Michelle answers:
Most of them. Especially the loud mouth ones who think they are chefs – Rachael Ray, Paula Deen, The Neely’s, Melissa D’Arabian, the Deen “boys”, probably a ton of others.
I quit watching Food Network because they run those Guy Fee-etti (aka Ferry) marathons all day and all night, every day and night. He probably has no formal training. Most of the personalities talk way too much and that gets very tiresome.
Really, it doesn’t matter. If you like them, like the food they cook and they seem to know what they’re doing, enjoy it. Most of them have had their 15 minutes, I no longer watch them.
Michael asks…
How to cook white rice in the food network food steamer?
I bought the food network food steamer with the rice bowl, it did not come with recipes to make white rice, and was hoping if anyone had better luck at making it?
Michelle answers:
In the kitchen where ya belong pansy
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