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On this show, Chef Alex will be doing his very first premium recipe 101 show!!!! That means this is going to be a 2 hour recipe 101 show packed with information! Chef Alex is going to be reviewing his Chicken Parmigiania recipe! Chicken Parmigiana is Alex's favorite entree and his recipe is awesome! I am looking forward to reviewing this great recipe and sharing it with you. In the first hour of the show Chef Alex is going to give out his Chicken Parmigiana recipe, Marinara sauce recipe, talk about dredging and breading, we will chat about good quality cheeses, how to ensure your chicken stays crispy, and Chef Alex will also explain sides for chicken parmigiana. In the 2nd hour of the show, Chef Alex is going to be taking callers! Call in at 646-716-6458 dial 1 to talk Chicken Parmigiana. Tell me what you love about chicken parmigiana, how you make chicken parmigiana, and more! Alex is also going to ask 2 questions in which callers can answer! Come chat chicken parm! Share your chicken parm recipes! Dial in at 646-716-6458 dial 1 to share your recipes! Alex is also going to chat about what kind of pasta works well with chicken parm, give out his daily tip and minute with Chef Alex and more! Enjoy the show!
HAPPY THANKSGIVING 2013!
On this special episode I will be talking all about the Italian classic dish known as Parmigiana. Americans have come to love this dish just like me. It can be made with chicken, veal, and eggplant. I have come to learn that our variteys are also made now. I will explain these new varietys.
Also on this show I will be disscussing what parmigiana is, where parmigiana originated from, the history behind parmigiania, ingredients used for parmigiana, how to make the best parmigiana, and more. I also have my chicken and veal parmigiana recipes in store for you. Call in to compare your recipes to mine and let's see whose sounds better.
I also have three (3) questions in store in which you can a prize by calling in and answering.
Chef Cardinale's Cooking Radio Show
The Soundmistress demands equality for her poop fetish while the Nurse tries everything to change the subject. Meanwhile, Sandra Furr returns to the stage and the Lab plans a special surprise.
Chicken Parmigiana with Spaghetti is one of the items on the menu served at "GP's Hamilton Park" during "Hudson Restaurant Week." It is located at 236 Pavonia Ave, Jersey City, NJ 07102.
GP's Hamilton Park meats and poultry are sourced from producers who practice humane and sustainable methods, using only vegetarian feed and never adding hormones or antibiotics. Their wild seafood is caught on day boats that harvest from stable, non-threatened fisheries, and their farm-produced seafood comes from producers who pledge to practice the greenest, most sustainable possible methods and to stay current with new growing technology. GP's buys their produce from farmers in NJ and NY whenever possible, and always seek organically-grown produce from non-GMO plants. Gluten Free Pasta is also available.To make reservations you can call (201) 418-8800. Be sure to check out Food WRap on Saturday, August 3, 2013 where Nina and Shawna will be talking to Restauranteur "George Politis" of GP's Hamilton Park. Tune in and check them out live at 3PM EST where talk never tasted so good.
On this special episode I will be talking all about beef and veal. This is our first meats to start off our meat series. Just a reminder that every other week we do vegetables and th eother week is meat. On this show I will be talking about beef and veal. The different kinds of beef and veal, uses for beef and veal, dishes that can be made with beef and veal, and more. I will also explain why some people hate veal. Feel free to call in with any of your questions or comments about veal and beef. Tell us why you don't like veal if your one of those people, tell us why you love veal like me! I will be giving out my delciious veal parmigiana recipe agian as well as a meatball schronuguff recipe. Should be a great show. Feel free to call in with any questions at 646-716-6458 when live on air. Chef Cardinale's Cooking and Recipe Page our Facebook page --------JOIN US!
Hello radio world! This is our pilot episode, and by that we mean "Le Pilot Episode", as they say in France.
We don't bite, contrary to popular belief. We may nibble, but that's yet to be determined.
We want your calls! Three ladies, all sassy, and willing to listen to your problems, dreams, and other necessary thoughts.
Give us a ring and we'll give you some love.
As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family’s vineyard in the mountains of central Italy. She began to experience the real tastes of food that she knew from her childhood. Maria was spotted by international artist Sergio Terzi (known as Nerone) and was asked to sit for a portrait at his studio in the Emilio-Romagna region of Italy. While sitting for this portrait, the months lingered on and Maria found herself spending more and more time at Nerone’s family farm nearby. During her time there, she studied the art of making the famed Parmigiana-Reggiano cheese. When the painting was finished, it was exhibited all throughout the world including the Metropolitan Museum of Art where the painting and the artist were honored at a special ceremony for the contributions of Italians to the World. Take a culinary tour to Umbria Italy, the green heart of Italy, with Maria Liberati
‘Booby Trap’ novelist Sue Ann Jaffarian plots a visit to Mr. Media Interviews
Booby Trap is book four in the award-winning series starring the plus-sized, middle-aged, and whip-smart Odelia Grey.
Could Dr. Brian Eddy, plastic surgeon to the rich and famous, possibly be the Blonde Bomber serial killer? Odelia would never have suspected the prominent doctor of killing the bevy of buxom blondes if she hadn’t heard it directly from her friend Lillian — Dr. Eddy’s own mother — over lunch one day.
Newlywed Odelia decides to stick her big nose into the case. But this mystery gets even messier than Odelia’s chicken parmigiana sandwich, with everything from homeless kittens to Mob connections. Even with the help of her husband Greg and dog Wainwright, friends Zee and Seth, Detective Dev Frye, and her boss Mike Steele, Odelia discovers just how difficult — and dangerous — it’ll be to bust this killer.
Sue Ann Jaffarian is a critically acclaimed, award-winning author and a stand-up comedian who also works as a paralegal. Her first Odelia Grey book, Too Big to Miss, has been optioned for television.
Previous titles in this series: Too Big to Miss, Curse of the Holy Pail, and Thugs & Kisses. Coming in September 2009: The Ghost of Granny Apples, book one in a new series.
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