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Cucina Amore, Shrimp Pasta & Cookies and Cream
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. Quick and delicious, shrimp tossed with pasta in a garli...
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. Quick and delicious, shrimp tossed with pasta in a garlic-white wine sauce and dessert of cookies, custard and whipped cream. 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
2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Dessert, Dinner, Sautéing, Italian Cuisine, Pasta dishes, Shrimp, Cooks, Desserts and snacks, Recipes, Cooking
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Pasta dishes, Shrimp
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Cucina Amore, Shrimp with Prosciutto
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 shrimp cooked in zesty ham wrap is served on a sav...
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 shrimp cooked in zesty ham wrap is served on a savory bed of lentils, tomatoes and onions - a great appetizer or main dish. 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
2006
Publisher
Film Ideas
Series
Cucina Amore
Topic / Theme
Entree, Frying, Sautéing, Italian Cuisine, Ham, Shrimp
Copyright Message
Copyright © 2006 Film Ideas, Inc.
Dish
Ham, Shrimp
×
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Great Chefs of America, Great Chefs of America, Episode 24
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
On this episode of Great Chefs of America, chef Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
Sample
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, in Great Chefs of America (New Orleans, LA: Great Chefs Television, 1998), 30 mins
Description
On this episode of Great Chefs of America, chef Peter de Jong prepares benne seed shrimp and crab cakes with cilantro-peanut sauce, chef Pierre Pollin prepares a sturgeon napoleon with foie gras and beet-sherry vinegar sauce, and chef Shane Gorringe prepares chocolate demerara.
Date Written / Recorded
1998
Field of Study
Cooking
Content Type
Documentary
Contributor
John Beyer, fl. 2002
Author / Creator
John Beyer, fl. 2002, Mary Lou Conroy, fl. 2002
Date Published / Released
1998
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Shane Gorringe, fl. 1998, Pierre Pollin, fl. 1998, Peter de Jong, fl. 1998
Topic / Theme
Dessert, Appetizer, Entree, United States Cuisine, Pastries, Fish and seafood, Shrimp, Restaurants, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 1998 by Great Chefs Television
Dish
Pastries, Fish and seafood, Shrimp
×
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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 America, Great Chefs of America, Episode 72
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 America, chef Christian Gille prepares an appetizer of Shrimp Provencale, chef Jean-Louis Palladin prepares an entree of Seared Antelope Loin with Rhubarb, and chef Vincent Guerithault prepares a dessert of Lemon Crepe Souffle.
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 America, chef Christian Gille prepares an appetizer of Shrimp Provencale, chef Jean-Louis Palladin prepares an entree of Seared Antelope Loin with Rhubarb, and chef Vincent Guerithault prepares a dessert of Lemon Crepe Souffle.
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
Vincent Guerithault, Jean-Louis Palladin, Christian Gille
Topic / Theme
Salad, Entree, Appetizer, United States Cuisine, Lemons, Eggs, Game, Shrimp, Food preparation, Restaurants, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Lemons, Eggs, Game, Shrimp
×
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Great Chefs of America, Great Chefs of America, Episode 79
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
In this episode of Great Chefs of America chef Wendy Jordan prepares barbecued shrimp, chef James Leeming prepares bacon wrapped beef, and chef Bob Petersen prepares peach cobbler.
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
In this episode of Great Chefs of America chef Wendy Jordan prepares barbecued shrimp, chef James Leeming prepares bacon wrapped beef, and chef Bob Petersen prepares peach cobbler.
Date Written / Recorded
2000
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
James Leeming, Wendy Jordan, Bob Petersen
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Pastries, Potatoes, Beef, Herbs and spices, Shrimp, Food preparation, Baking, Cooking, Personal Interest
Copyright Message
Copyright © 2000 by Great Chefs Television
Dish
Fruits, Pastries, Potatoes, Beef, Herbs and spices, Shrimp
×
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Great Chefs of America, Great Chefs of America, Episode 107
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, 2001), 25 mins
In this episode of Great Chefs of America chef Scott Boswell prepares shrimp and scallops with potato hash, chef Erik Blauberg prepares game with brussel sprouts, and chefs John Coletta and Mary Teresi-Crim prepare panna cotta with summer fruits.
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, 2001), 25 mins
Description
In this episode of Great Chefs of America chef Scott Boswell prepares shrimp and scallops with potato hash, chef Erik Blauberg prepares game with brussel sprouts, and chefs John Coletta and Mary Teresi-Crim prepare panna cotta with summer fruits.
Date Written / Recorded
2001
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
2001
Publisher
Great Chefs Television
Series
Great Chefs of America
Person Discussed
Scott Boswell, Mary Teresi-Crim, John Coletta, Erik Blauberg
Topic / Theme
Dessert, Entree, Appetizer, United States Cuisine, Fruits, Cream, Herbs and spices, Truffles (Mushrooms), Vegetables, Game, Potatoes, Shrimp, Scallops, Cooking, Food preparation, Personal Interest
Copyright Message
Copyright © 2001 by Great Chefs Television
Dish
Fruits, Cream, Herbs and spices, Truffles (Mushrooms), Vegetables, Game, Potatoes, Shrimp, Scallops
×
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Great Chefs of the World, Great Chefs of the World, Episode 8
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), 30 mins
On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava...
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), 30 mins
Description
On this episode of Great Chefs of the World, chef Alain Laurent prepares an appetizer of Artichoke with Smoked Salmon and Goat Cheese, chef Keith Griffin prepares an entree of Barbecued Swordfish and Crispy Fried Gulf Shrimp with
Rock Lobster and Squid Ink Risotto, and chef Kevin Boxx prepares a dessert of Guava Mousse in a Tropical Fruit Soup with Mascarpone Ice Cream.
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
Alain Laurent, fl. 1997, Kevin Boxx, fl. 1997, Keith Griffin, fl. 1997
Topic / Theme
Appetizer, Entree, Dessert, Caribbean Cuisine, Vegetables, Cheeses, Fruits, Ice creams, sorbets, etc., Lobster, Shrimp, Swordfish, Salmon, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Vegetables, Cheeses, Fruits, Ice creams, sorbets, etc., Lobster, Shrimp, Swordfish, Salmon
×
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Great Chefs of the World, Great Chefs of the World, Episode 21
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), 30 mins
On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Shrimp Sauté with Star Fruit Salsa, chef Thierry Alix prepares an entree of Fillet of Red Mullet with Endive-Tomato Confit and Brown Gravy with Black Olives and Basil, and chef Patrick Lassaque prepares a dessert of Passion...
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), 30 mins
Description
On this episode of Great Chefs of the World, chef Michael Madsen prepares an appetizer of Shrimp Sauté with Star Fruit Salsa, chef Thierry Alix prepares an entree of Fillet of Red Mullet with Endive-Tomato Confit and Brown Gravy with Black Olives and Basil, and chef Patrick Lassaque prepares a dessert of Passion Fruit Chiboust with Exotic Fruit Sauté.
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
Patrick Lassaque, fl. 1997, Michael Madsen, fl. 1997, Thierry Alix, fl. 1997
Topic / Theme
Dessert, Entree, Appetizer, Caribbean Cuisine, Cream, Fish and seafood, Fruits, Shrimp, Food preparation, Cooking, Baking, Restaurants, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Cream, Fish and seafood, Fruits, Shrimp
×
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Great Chefs of the World, Great Chefs of the World, Episode 26
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), 30 mins
On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Ecuadoran Shrimp Ceviche, chef Michael Madsen prepares an entree of Rack of Lamb Crusted with Hazelnuts and Dijon Mustard on Framboise Demi-glace, and chef Scott Williams prepares a dessert of Banana Pudding.
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), 30 mins
Description
On this episode of Great Chefs of the World, chef Douglas Rodriguez prepares an appetizer of Ecuadoran Shrimp Ceviche, chef Michael Madsen prepares an entree of Rack of Lamb Crusted with Hazelnuts and Dijon Mustard on Framboise Demi-glace, and chef Scott Williams prepares a dessert of Banana Pudding.
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
Douglas Rodriguez, fl. 1989, Scott Williams, fl. 1997, Michael Madsen, fl. 1997
Topic / Theme
Entree, Dessert, Appetizer, Caribbean Cuisine, Fruits, Lamb, Shrimp, Ice creams, sorbets, etc., Restaurants, Food preparation, Cooking, Baking, Personal Interest
Copyright Message
Copyright © 1997 by Great Chefs Television
Dish
Fruits, Lamb, Shrimp, Ice creams, sorbets, etc.
×
