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ChefsLine

http://www.ChefsLine.com


Country: United States

Language: English

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The poor chef

The poor chef

food love and health,

Bloggers School

Bloggers School

Thank You for listening to bloggersschool we have big plans. I will keep bringing the big name guest week to week. John

The Self Care Show

The Self Care Show

Welcome to the BTR Community! I like the show...

Call Your Nana

Call Your Nana

Great show!!

ChefsLine

ChefsLine

Ahhh. here it was.....(646) 716-9943

ChefsLine

ChefsLine

96396 # call (347) 677-1099

ChefsLine

ChefsLine

ignore call in number

ChefsLine

ChefsLine

call in 646-716-6927

The Thanksgiving Special with ChefsLine  

ChefsLine, the culinary hotline, invites you to join three of our favorite chefs for Turkey, Sides, and Pies. In three nights leading up to the big dinner, call in and learn how to pull together your best Thanksgiving dishes yet. Ask your questions and discuss family favorites with the chefs who bring you live cooking advice by hone and webcam all year long.

  • Featured Episode

    The Dinner Show: Chef Richard Velazquez

    ChefsLine

    Date / Time:

    Category: Food


    5 pm EST Today! This week's guest is Chef Richard Velazquez. Call in to The Dinner Show at 646-716-9943 to discuss cooking, sofrito, grilling, menu planning, and how to get together a fantastic home cooked meal tonight with us. OR, listen online at www.blogtalkradio.com/chefsline

  • On Demand Episodes

    Date / Time:

    Pizzaaaahs

    Baja
     Pizza Pouch (Calzones)
    Cheese Pizza
    Grilled Mexican Pizza
    Home-Made Salmon Pizza
    Shrimp Pizza
    Simple Pizza Dough
     White Pizza

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  • Original Air Date:

    Dinner Show: Low Cost Home Cooking

    Let's talk about our food budget. Honest, practical solutions to menu planning and food shopping so you save dollars. Call in and talk with special guest chef Erika Cooper and Jenn - we'll bring out the chef in you! p: 646.716.9943.

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  • Date / Time:

    Great Americans, Baking for a Cause

    We'd be better informed and educated about the real food crisis - now coined by media - if we focused on farming and international policy. But today, we will just talk briefly about the looming issues that food banks are facing in so many communities in the US. The horrible weather and delayed and troubled crops in so many part of the US are a major concern to lots of folks - but it's poor people, uprooted families, and especially children who are most at risk from hunger. Rising food costs are resulting in more families with children relying on food banks, which are already stretched to their limit. Fight to end childhood hunger by supporting Share Our Strength, an organization that puts needed dollars into the hands and mouths of the organizations, communities, and individuals who need it most. How? 1. Get involved with the Great American Bake Sale at http://join.strength.org/goto/chefsline Why Should You Participate? Share Our Strength’s Great American Bake Sale is a meaningful cause because: * 39 states and the District of Columbia received funds raised from the Great American Bake Sale in 2007. * 5.3 million nutritious meals and snacks were served to children as a result of bake sale proceeds. * 100% of participants enjoy contributing to the campaign. ChefsLine has also just registered its online fundraising drive for the Great American Bake Sale and appreciates your help! Contribute whatever you can, even $5, to help make a big change. 2. Or contribute and sponsor a rider in their fun-raiser.

    No Comments

  • Original Air Date:

    Dinner Show: Picnic Baskets for Father's Day

    It's Thursday so how about a great night at home with you, some fresh ingredients, and your chefs? Or to treat Dad right with an incredible picnic this Sunday? Call in and talk with guest chef Kevin Weeks and Jenn - we'll bring out the chef in you! p: 646.716.9943.

    No Comments

  • Date / Time:

    Jenn's Recipe fo the Day: Mexican Beef Spice Rub

    Rubs: Mexican Flank Steak Grill
    Chef: Jackie Lee
    Food Mood: Small Plates/Tapas
    Cuisine: Mexican

    Servings: 4-6 skirt or flank steaks

    Ingredients
    Dry rub
    1 Tbsp Ground Cumin
    1 Tbsp Paprika
    1 Tbsp Chili Powder
    1 tsp Dry Oregano
    1 Tbsp Garlic, minced
    1 Tbsp Sugar
    1 tsp Sea Salt

    Before preparing steaks:
    2 Tbsp Fresh Lime Juice
    2 Tbsp Fresh Cilantro
    1 Tbsp Olive Oil

    Method
    In a med mixing bowl-add all of the ingredients together. Store for up to 3 months.

    Before preparing, mix dry rub with oil, cilantro, and juice in a wide bowl. Add the skirt/flank steaks and coat evenly.

    No Comments

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