How To make Melrose Plates
6 ounces pasta
cooked
2 cups chicken breast :
cooked
1 cup celery diced
1 cup mandarin oranges :
try apples
1/2 cup waterchestnuts -- slivered
2 tablespoons parsley-fresh -- chopped
3/4 cup nonfat plain yogurt
2 tablespoons honey
1 tablespoon frozen orange juice concentrate
1 teaspoon poppy seeds
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
lettuce-any kind you like
In a large bowl mix pasta,chicken,celery.oranges,waterchestnuts and parsley.. In a seperate bowl stir together Yogurt,honey,orange juice concentrate,poppyseeds,mustard and pepper. Pour yogurt mixture over chicken-pasta mixture and toss.Serve on a bed of lettuce.. Hint: "If you don't have any chicken on hand(or on foot or on head...) try tuna,turkey,crabmeat or shrimp in its place." The book says" 5 grams of fat and 418 calories"
How To make Melrose Plates's Videos
A Slice of Melrose: Theo's Pizzeria
MMTV uncovers the secrets of homemade dough and high quality ingredients at Theo's as part of a new series on pizza in Melrose.
Fig & Olive on Melrose in Los Angeles
Fig & Olive has incredible dishes and olive oils to tempt your senses right on Melrose Place! We tasted the apertivo plates:
FIG & OLIVE TASTING PLATES
FRENCH TASTING PLATE
Fromage de Chevre with olive oil
Baby beets with raspberry dressing
Cucumber, shallot, yogurt crostini
Heirloom cherry tomato with micro basil
SPANISH TASTING PLATE
Malaga olive
Beef tartar*
Tuna, tomato, chive
Manchego, fig jam, Marcona almond crostini
ITALIAN TASTING PLATE
Gorgonzola cheese
Mixed olives
Artichoke marinade
Mushroom, artichoke, parmesan crostini
Video filmed and edited by Ashley Moradipour
March 2015
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Lisa Niver
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March 2015
I tried Athletic Greens for 3 Months (Unsponsored Review)
I kept seeing ads for this product so I decided to try it out!
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There will be a Short of this coming out soon... and then I'll take a break from reviews. This isn't supposed to be a review channel. I think my mind is just geared towards reviews during the winter months. Maybe because of the extra time indoors.
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Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit
“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
Director: Maria Paz Mendez Hodes
Director of Photography: April Maxey
Editor: Jamie Gordon
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa; Peter Brunette
Camera Operator: Justin Abbate
Assistant Camera: Lucas Vilicich
Production Assistant: Fernando Barajas; Jordan Crucchiola
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Special Thanks: Meghan Patke; Michael Cimarusti & The Providence Family
Filmed on Location at Providence | 5955 Melrose Ave, Los Angeles, CA 90038
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La Qchara - Melrose (Phantom Gourmet)
In Spanish, La Qchara means the spoon. And at La Qchara restaurant, they're certainly stirring things up. Owners Lorenzo and Emily Tenreiro have taken the foods of their Venezuelan homeland, and brought them to this sunny spot on Franklin Street in Melrose.
BURGER AND CHIPS WITH MELROSE CHEESE
For a delicious meal that beats any friday night supper...
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