What dish have you used from a Food Network Show?

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Joined Dec 20, 2008
What dish or name a couple of dishes have you used from a Food Network Show?

I was going to post a few but have to run... will add those dishes when I get back
 
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There are very few shows I take ideas from, I hardly like any of the network chefs. Ina Garten is a good one though. For Christmas I made her stuffed mushroom caps. They were stuffed with sausage, green onion, mascarpone, parmesan, garlic, and panko bread crumbs. I added a little bit of cream cheese on my own accord. They were fantastic.

I've made several of Jamie Oliver's dishes from Jamie at Home, all fantastic and most memorably the slow roasted lamb shoulder.

I've used Emeril's recipe for roasted cauliflower with garlic, lemon, and rosemary.

I like how many uses Giada finds for ricotta cheese. Her simple pasta dishes are really nice and easy, exactly how pasta is meant to be enjoyed in my opinion.
 
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Only good eats, but often from good eats.

Some great successes and a few failures.
 
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Bario Batali 10' tasting spoons, best thing when cooking.
Utensil set for wall decor only.
There is a Kitchen depot here where I get alot of my stuff.
 
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Emeril's Shepherd's Pie. It had been printed and left at a kitchen where I was filling in. It has become a staple for me since.
Get ideas from Ina and Michael C. but not sure I've used any exact recipes.
Bobby Flay's coffee rubbed fillet, got it from another forum. really good!
Saved Rick Bayless's Roadside Chicken from Top Chef Masters's--whoops that's Bravo, but have read really good comments on it?
enjoy,
Nan
 
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Joined Jul 28, 2006
Alton Brown is my hero. I get a lot of useful information from his programs. We enjoy sauerbraten, so I watched with great interest when he demonstrated searing the meat prior to marinating. The marinade really does penetrate just as well either way. While I still use my own tried and true recipe, this simplifies the whole process and makes for a lot less mess.
 
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Joined May 22, 2009
I love to watch Alton Brown, but find his recipe methods too complicated. I was watching his most recent show this morning.....15 steps to make a smoothie. While I can appreciate the outcome, I just don't have the time.
 
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Joined Dec 23, 2000
I use a lot of recipes from FTV, especially Michael Chiarello, Alton Brown, Emeril (always pretty complicated), and sometimes Ina.

My daughter recommended Ina Garten's recipe for "Company Pot Roast" and I prepared it for a potluck dinner with about 45 people. It went over like a ton of bricks. Only a couple tablespoons left. :peace:

As Casey Stengle used to say, "You could look it up!" ;)

I really do recommend it.

Mike
 
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I started a project.....I am half way through making the desserts in Thomas Keller's cookbook.
Jacques Torres : his chocolate cake , made 6 times
Heston B.'s Bolognese, steak and mushroom, trifle, orange bavarois, black forest. ( actually his dishes are just wonderful)
Batali, well I like his bucatini all Amatriciana
I am working my way through some of his stuff too , some of the pasta & chicken dishes.
Tom Colicchio : potato gratin, garlic flan, braised short ribs..

These have been sunday projects.
 
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Joined Jul 21, 2006
I've made several of Paula Deen's recipes. Her pumpkin cheesecake and corn casserole have become requested favorites for holiday get-togethers. A lot of her stuff, I grew up eating so make the same dishes, just with small differences. We never ate as much butter and stuff like that as she uses.

I made some kind of dessert by Giada and we didn't like it at all. It's odd for no one in my family to enjoy a dessert. I haven't tried any other recipes.

One time I made some shrimp-chorizo quesadillas and guacomole from Rachel Ray. They were ok but might have been better if I could find chorizo that wasn't the ground, mushy stuff. That stuff is always too salty and greasy for my tastes. I like the flavor, otherwise. I can make guacomole without a recipe that is better.

I love, love, love Emerill's Spicy Green Tomoto Soup with Pancetta. I usually just use a little bacon in place of pancetta because I almost always have bacon here. Might have to pick up the peppers and cilantro to make some of that this weekend. I froze green tomatoes for that purpose alone.
 

phatch

Moderator
Staff member
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Joined Mar 29, 2002
None, I don't see FTV except a few minutes here and there during the year. What I've seen doesn't interest me.
 
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Phatch, I used to watch it religiously up until a couple of years ago. I will be honest in saying that when I was working all day and having to prepare dinner after I got home, I watched a lot of Rachel Ray. I do credit her 30 minute meals with getting me started on my love of cooking. I always enjoyed it but not at the level of creativity I do today. I never used many of her recipes but did get some ideas for my own recipes. Today, I could not sit and watch one of her shows. No special reason except I think I burned out on her being everywhere and find myself going in a different direction with more time on my hands as a stay at home mom. I also watched Emeril Live and a few others shows back then that gave me ideas. I miss Sara Moulton's shows since that is more along the lines of what I would like to see today. Right now, we don't even have cable or satellite and that digital receiver doesn't help any so no tv.

I actually stumbled across the green tomato soup recipe while googling ideas for using up green tomatoes in fall 2008. I made it once and it became a favorite with my daughter and me. The boys in the house refuse to even taste it.
 
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I've made a lemon-yogurt cake of Ina Garten's, and after watching her make palmiers, I've made them many times in different versions.

Usually I'm looking for different ways to use ingredients, or new methods to pick up. I don't watch Food Network that much any more; I'm more likely to watch cooking shows on Public Television now. I will admit to buying more kitchen toys since watching Food Network, and to being able to work with fondant fearlessly.
 
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Joined May 2, 2003
I have given up on food network and haven't watched it for years. I don't need to see cleavage while someone is chopping garlic. I don't need a cougar telling me that melting caramel over peanuts is a suitable replacement for peanut brittle--followed by an alcohol laden punch for dessert. And I especially don't need spaghetti cooked in red wine, or rice dyed green as examples of a cultural diverse menu. And those are just the women of Food Network!

That said, I have tried a few recipes. Most were decent, but nothing extraordinary or unique. Alton Brown's tips are normally the best part of the station, but even some of his recipes bow to network executives' pressures or are just plain flashy with little flavor.
 
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Speaking of cleavage, I forgot to mention Giada's strawberry trifle... how could I forget? It's requested at my house every time I have a bbq. It's made with layers of pound cake painted with creme de cassis, fresh berries, and the custard is not a custard at all, just a mix of mascarpone and lemony simple syrup combined. It's heaven.
 
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I've made Ina's ham and cheese in puff pastry with dijon for appetizers for parties or holidays. Bobby Flay's guacamole is good too, lots of kick. I think cumin is the key to a good guac too. I've also made Michael Chiarello's Italian meatloaf, easy. Tastes like a gigantic meatball, tasty. Giada's bucatini with spicy red sauce and meatballs.
 
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Joined Dec 23, 2000
"I don't need to see cleavage while someone is chopping garlic."

Well, you certainly don't.

But how could it hurt? :peace:

Mike :rolleyes:

And, how about Mrs. Neely when she is whisking? Now that is cleavage in motion! :lol:
 
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Mike's mention of Mrs Neely has intrigued me. I haven't watched Food Net. for so long that I don't even know who she is. I will google her right now!:smiles:
 
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I do not use any of them . I do get some ideas from some of whatI see and then modify the ideas to what I make.
 

moo

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Joined Sep 19, 2008
I've tried several, but I'm rarely wowed. However, Emeril's scalloped potatoes recipe makes the best I've ever eaten. And I made Ina Garten's Chicken with 40 Cloves of Garlic tonight. It was excellent, but it needs about twice the sauce the original recipe makes, which thankfully I did. That plus mushroom risotto and some sauteed zucchini made a really, really good winter dinner. (My husband's still talking about it even though we ate hours ago AND the Alabama-Texas game is on, but only during commercial breaks.)
 

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