26 results for your search
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Cucina Amore, Grilled Pork Tenderloin
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Juicy pork tenderloin is stuffed with ham and cheese and...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 25 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Juicy pork tenderloin is stuffed with ham and cheese and served with tender stewed potatoes with tomatoes, onion and garlic. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Grilling, Italian Cuisine, Pork
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pork
×
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Great Chefs of America, Great Chefs of America, Episode 61
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Agostino Gabriele prepares an appetizer of Portobello with Polenta, chef Jean Joho prepares Fillet of Wild Sea Bass for the entree, and chef Stanton Ho prepares a dessert of Cane Vodka-Pineapple Upside-down Cake with Passion Fruit Yogurt Sorbet.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Agostino Gabriele, fl. 1999, Jean Joho, fl. 1998, Stanton Ho, fl. 1979
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pork, Shrimp, Maize, Pineapples, Fish and seafood, Cakes, Ice creams, sorbets, etc., Portobellos
×
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Great Chefs of the World, Great Chefs of the World, Episode 84
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of the World, chef Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Tom Aikens prepares an appetizer of Roasted Scallops and Braised Pork Belly with Celeriac Puree and
Rosemary Sauce, chef Jean-Pierre Billoux prepares an entree of Squab with Grapes, and chef Sissy Sonnleitner prepares a dessert of Sour Cream Souffle with Chocolate Sauce and Strawberries.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Tom Aikens, 1970-, Jean-Pierre Billoux, fl. 1999, Sissy Sonnleitner, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, French Cuisine, English Cuisine, Poultry, Chocolate, Strawberries, Sour cream, Pork, Scallops, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Poultry, Chocolate, Strawberries, Sour cream, Pork, Scallops
×
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Great Chefs of the World, Great Chefs of the World, Episode 91
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of the World, chef Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Paul Gaylor prepares an appetizer of Caponata Charlotte with Goat Cheese and Eggplant Mousse, chef Wilhelm Schnattl prepares an entree of Roulade of Wild Boar, and chef Olivier Berger prepares a dessert of Chocolate Tart with Hazelnuts.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Olivier Berger, fl. 1999, Wilhelm Schnattl, fl. 1998, Paul Gayler, 1955-
Topic / Theme
Dessert, Entree, Appetizer, Salad, Smoking, Marinating, Vegetarian Cuisine, English Cuisine, Austrian Cuisine, Cheeses, Filled pies, Chocolate, Vegetables, Pork, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Cheeses, Filled pies, Chocolate, Vegetables, Pork
×
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Great Chefs of the World, Great Chefs of the World, Episode 109
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an entree of Smoked Trout Tartare on Horseradish Sauce, chef John Howard prepares an entree of Roasted Quail, and chef Francis Chaveau prepares a dessert of Fresh Berries in Pastry Cream with Pink Praline Cookies.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Gunter Gaderbauer prepares an entree of Smoked Trout Tartare on Horseradish Sauce, chef John Howard prepares an entree of Roasted Quail, and chef Francis Chaveau prepares a dessert of Fresh Berries in Pastry Cream with Pink Praline Cookies.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
John Howard, fl. 2000, Gunter Gaderbauer, fl. 1999, Francis Chaveau, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, Austrian Cuisine, Irish Cuisine, French Cuisine, Pork, Mushrooms, Cream, Cookies and candy, Fruits, Poultry, Fish and seafood, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Pork, Mushrooms, Cream, Cookies and candy, Fruits, Poultry, Fish and seafood
×
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Great Chefs of the World, Great Chefs of the World, Episode 118
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
On this episode of Great Chefs of the World, chef Juan Magni prepares an appetizer of Rolled Suckling Pig with Marinated Vegetables and Quiriquina Sauce, chef Renata Braune prepares an entree of Raspberry-stuffed Chicken, and chef John Howard prepares a dessert of Champagne Gratin.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 2000), 30 mins
Description
On this episode of Great Chefs of the World, chef Juan Magni prepares an appetizer of Rolled Suckling Pig with Marinated Vegetables and Quiriquina Sauce, chef Renata Braune prepares an entree of Raspberry-stuffed Chicken, and chef John Howard prepares a dessert of Champagne Gratin.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
2000
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Renata Braune, fl. 2000, Juan Magni, fl. 2000, John Howard, fl. 2000
Topic / Theme
Dessert, Entree, Appetizer, Irish Cuisine, Brazilian Cuisine, Bolivian Cuisine, Cream, Grapefruit, Strawberries, Raspberries, Chicken, Vegetables, Pork, Restaurants, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Cream, Grapefruit, Strawberries, Raspberries, Chicken, Vegetables, Pork
×
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Cooking Fundamentals
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006 (Owatonna, MN: Learning Zone Express, 2012), 28 mins
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baki...
Sample
presented by David Christopherson, fl. 2000; produced by Linnea Duffus, fl. 2010 and Londa Arnfelt, fl. 2006 (Owatonna, MN: Learning Zone Express, 2012), 28 mins
Description
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baking• Blanching• Boiling• Grilling• Roasting• Sautéing• Simmering• Stir-frying• And more!He prepares three simple, “fr...
What do you need to know in order to prepare a delicious homemade meal? Whether you’re a seasoned cook or just starting out, learn cooking fundamentals with Chef Dave Christopherson. Chef Dave demonstrates and explains a variety of basic cooking techniques necessary for success in the kitchen, including:• Baking• Blanching• Boiling• Grilling• Roasting• Sautéing• Simmering• Stir-frying• And more!He prepares three simple, “from scratch” meals:• Chicken Asparagus Fettuccine Alfredo • Beef and Vegetable Stir-Fry with Rice • Roast Pork with Pan Gravy, Baked Potatoes, and Grilled Corn and Black Bean Salsa
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Field of Study
Cooking
Content Type
Instructional material
Contributor
Linnea Duffus, fl. 2010, Londa Arnfelt, fl. 2006
Author / Creator
David Christopherson, fl. 2000
Date Published / Released
2012
Publisher
Learning Zone Express
Topic / Theme
Entree, Stir-Frying, Sautéing, Roasting, Grilling, Baking, Black beans, Maize, Potatoes, Pork, Vegetables, Beef, Pasta dishes
Copyright Message
Copyright © 2012 Learning Zone Express
Dish
Black beans, Maize, Potatoes, Pork, Vegetables, Beef, Pasta dishes
×
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Cucina Amore, Sausage Stuffing & Sausage
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Flavorful stuffing of spicy sausage, mushrooms, cheese a...
Sample
directed by Peter Brown, fl. 2006; presented by Nick Stellino, 1958-; produced by Chris Rylko, fl. 2006, in Cucina Amore (Wheeling, IL: Film Ideas, 2006), 26 mins
Description
This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight. Flavorful stuffing of spicy sausage, mushrooms, cheese and seasoned bread crumbs fills thick and juicy pork chops and sweet bell peppers. Printable ingredients list included.
Field of Study
Cooking
Content Type
Instructional material
Contributor
Chris Rylko, fl. 2006
Author / Creator
Peter Brown, fl. 2006, Nick Stellino, 1958-
Date Published / Released
1995, 2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Frying, Sautéing, Italian Cuisine, Pork
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pork
×
See details
Great Chefs of the World, Great Chefs of the World, Episode 10
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 24 mins
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Saut...
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1997), 24 mins
Description
On this episode of Great Chefs of the World, chef Richard Buttafuso prepares an appetizer of Salt Fish Spring Rolls, chef Roger Wiles prepares an entree of Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese
Gnocchi, and chef Alain Laurent prepares a dessert of Crème Brûlée with Sautéed
Exotic Fruits.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1997
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Richard Buttafuso, fl. 1997, Roger Wiles, fl. 1997, Alain Laurent, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Fruits, Cheeses, Pork, Potatoes, Cream, Pasta dishes, Fish and seafood, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Fruits, Cheeses, Pork, Potatoes, Cream, Pasta dishes, Fish and seafood
×
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Great Chefs of the World, Great Chefs of the World, Episode 85
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of the World, chef Jean-Paul Lacombe prepares an appetizer of Suckling Pig Foie Gras Terrine with Potato Stuffed with Pig’s Feet, Truffles, and Mushrooms, chef Conrad Gallagher prepares an entree of Roasted Lamb Loin, and chef Jean-Claude Garzia prepares a dessert of Tarte Tatin.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
Description
On this episode of Great Chefs of the World, chef Jean-Paul Lacombe prepares an appetizer of Suckling Pig Foie Gras Terrine with Potato Stuffed with Pig’s Feet, Truffles, and Mushrooms, chef Conrad Gallagher prepares an entree of Roasted Lamb Loin, and chef Jean-Claude Garzia prepares a dessert of Tarte Tatin.
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002, Great Chefs Television
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1999
Publisher
Great Chefs Television
Series
Great Chefs of the World
Person Discussed
Conrad Gallagher, 1971-, Jean-Paul Lacombe, fl. 1999, Jean-Claude Garzia, fl. 1999
Topic / Theme
Dessert, Entree, Appetizer, French Cuisine, Irish Cuisine, Apples, Potatoes, Fruit pies, Mushrooms, Lamb, Pork, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 1999 by Great Chefs Television
Dish
Apples, Potatoes, Fruit pies, Mushrooms, Lamb, Pork
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