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Jul 16, 2007 09:22 PM

Best recipe from Food Network or CH?

Want to know what is the best recipe that you have seen in the FN or from CH. Any kind of recipes will do. If you have the link, the recipe, or a recipe from a particular FN chef, would you guys please post? Thanks in advance!!

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  1. I don't find the Food Network to be a good source for recipes but one of them I have found to be serviceable is Tyler Florence's Chicken Francese:

      1. My favorite Food Network celebrity has always been Jamie Oliver. Years ago, when he was doing /Naked Chef/, he prepared a pork roast that is out of this world.

        He used a giant pork roast, but since I usually cook for myself, I've started using much smaller pork tenderloins. You'll need some pork, a can of peaches in heavy syrup, a handful of fresh rosemary - you cannot substitute dried - some kosher salt, twine, and some EVOO.

        First cut the loin as you would for a roulade. If you don't know how to make this cut, just cut it so that the meat lies relatively flat . Sprinkle on a little salt and lay in three or more branches of rosemary. If you prefer to take the leaves off the branches that's cool too; the main thing is to use the stuff liberally without having so many of the leaves that they become obnoxious when it's time to eat. Using your hands or a fork, place the peaches no more than 3/4 of an inch apart on the flat surface of the roast, or, of you've simply made a pocket, stuff them in. Roll the pork up so that you have a log of it containing the rosemary and peaches. Use the twine to tie the roulade closed. I suggest checking /The Joy of Cooking/ for instructions. Rub the outside of your peach-pork log with Olive Oil and sprinkle with salt. I like to use quite a lot, but, then, I live in the South. Whatever rosemary branches you have left, tuck the ends under the twine on the outside of the log, then pour the remaining heavy syrup from the peaches over the top. This is just there to keep the pork moist, so no need to use it all; use your best judgment. Then cook it 'til it's done. Allow the result to cool on the stove top for a few minutes before removing the twine and plating.

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        1. the food network has ina garten's recipes (barefoot contessa) and i have never gone wrong with them from the cookbooks. only the tequila lime chicken was too much work for the end result but there are some great ones! only thing is hers come and go from the website.

          1. one of my favorites was Emeril's...Grilled Vegetable Lasagna with Puttanesca Sauce and Pesto Oil.