Your Questions About Food Network

Donna asks…

how do i get rid of the food network logo in front of my home page address?

i went on the food network for a recipe and now the logo is front of web page addresses. i tried restarting my machine and deleting my addresses and it’s still there.

John answers:

Did you try deleting your cookies and cleaning the cache? The best way to do it is to use Ccleaner freeware http://ccleaner.com

Paul asks…

What is your favorite food network chef?

Mine is Mario Batali because he is the only chef on the food network who really knows how to cook, imo.

John answers:

Bobby flay :)

Jenny asks…

DO YOU watch the FOOD network?

if so. why do you like it? and who is your favorite? what would you like to see more of??? i wish they had more of ina garten because he recipes are great!!

i love the food network and love learning new recipes and my favorite is also paula deen and giada.

John answers:

I watch the food network religiously. Why? Because i love food and i love cooking! My 3 favorite show in this order are:

1.) iron chef america – exciting head to head fast paced cooking
2.) 30 minute meals – these are some of the only recipes that i actually try making because they dont take the whole day to whip up
3.) everyday italian – giada is a great cook, and i come from a big italian family so i can relate

i also enjoy watching easy entertaining with michael chiarello, barefoot contessa, and ham on the street but not as much as my top three (paula’s home cooking is good too. I think its hillarious how she never waits untill she sits down to eat her creations. She always just digs in!).

James 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.

John 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.

Lisa 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.

John 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.

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