Donald asks…
Do you put anything other than seasonings in ground beef for hamburgers?
Every cooking show and competition that I see on the Food Network puts everything other than seasonings in a sauce or a topping. I usually put onions, garlic, and some type of sauce in the ground beef.
My mother used to put an egg in it and I agree that is on the verge of meatloaf.
Michelle answers:
Bacon, onions, worcesterschire sauce, and sometimes montreal seasoning at the end. Hmm Hmmm Good.
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I forgot to say, don’t put eggs and bread crumbs in it. I’ve seen people do this and I think to myself, ‘This isn’t meatloaf’
Helen asks…
What is a good side dish to have with vegetable parmesan?
I just made a recipe for vegetable parmesan that I saw on Food Network. I made it ahead of time and I’m refrigerating it until I’m ready to bake it.
What’s a good side dish that I could make to go with the vegetable parmesan?
Probably not a vegetable because there are already a lot in the vegetable parmesan.
Ok, I just made some Parmesan Thyme Crackers; the recipe was from Ina Garten. What else could I make? Maybe a salad?
Michelle answers:
Noodle over chesese salad with olivers
Lizzie asks…
how do i pitch a show to food network?
i want to make a show, how do i contact food network about this?
i was thinking about waiting for the “next food network star” but it’s not a cooking show that i have in mind, so. no go i’m assuming.
what can i do
Michelle answers:
Http://www.foodnetwork.com/home/job-opportunities/index.html
This could be a place to start.
David asks…
Does anyone have any good recipes for a gravy for beef with wine as an ingredient?
I know Food network and allrecipes.com would have my answer,but I would love to hear a recipe that someone has used already.Thanks!
Michelle answers:
Roast Beef Burgundy GravyThis gravy uses some of the pan drippings that accumulate as the beef is roasted in the oven. Flour is added to the drippings, along with canned condensed beef bouillon and red wine (Burgundy), and cooked until thickened.Ingredients:
• 2 Tbsp. Pan drippings from roast beef
• 1/4 cup all purpose flour
• 1/4 tsp. Salt
• Dash pepper
• 2 (10 oz.) cans condensed beef bouillon(undiluted)
• 1/2 cup Burgundy wine
Method:
Return the reserved drippings to the roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef bouillon and Burgandy to the flour mixture, stirring until smooth and to incorporate the browned bits in bottom of pan. Bring to boiling, stirring. Reduce heat; cook and stir until thickened and bubbly, about 5 minutes. Taste and add more salt and pepper, as desired
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