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
Stuffed Italian Frying Peppers
Today we're making stuffed cubanelle (Italian frying) peppers with the most delicious sausage, cheese, and rice stuffing. These are great to make ahead of time and taste even better left over. I hope you enjoy these Italian stuffed peppers.
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Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies
Learn how to make Apple Hand Pies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
How to Cook Zimbabwe Muriwo - Leafy Greens - and leaving them appetizing and crispy.
Join me in cooking Muriwo from Zimbabwe. Muriwo means leafy greens in the chiShona (shona) vernacular of Zimbabwe.
Just about always, I prefer to have my greens nice and crispy. Some have thus asked me how to go about doing this.
So this video is a tutorial on making your veggies nice & green. Not only do they look nice, you also minimize the loss of nutrients when you cook them this way.
There will be no spices and whatnot added to this dish. Only a tad bit of oil + good old salt for seasoning. That's all.
Making your veggies look nice is not only in the cooking. Well, you first need to cut them just right and then cook them well too. So in this video I will also show you how I cut my veggies by hand.
In as far as ingredients for this recipe, you will need:-
One sizeable bunch of leafy greens
1tbsp cooking oil
1.5 tsp salt
On the leafy greens, you can use Covo (Chomolia/Collard greens), Spinach, or Rape (Kale).
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-Rumbie
BURGER AND CHIPS WITH MELROSE CHEESE
For a delicious meal that beats any friday night supper...
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AIR FRYER BREAD |Multi-Purpose Dough Part 2|Soft Dinner Rolls
Check out my baked and fried (in oil) version of this Multi-Purpose dough in my previous video here????
✔️Multi-Purpose Dough
1 whole egg [60 grams]
3 tbsp sugar [38 grams]
2 tsp instant yeast [6 grams]
1 cup fresh milk [240 ml] (lukewarm)
1/4 cup oil (any cooking oil)
3 cups all purpose flour [405 grams]
1/2 tsp salt [3 grams]
✅Air fry @ 125 C (260F) for 10 mins. or add up time if it needs it.
Air fryer Model: Philips HD9200/91 4.1 Liter
NOTE:
1. Cooking / Baking time & temp may vary on the type and size of air fryer so alter it accordingly.
2. Pre-heat the air fryer if preferred.
2. The bread gets browned only on top & its bottom may look pale/white since the heating element of a regular air fryer is only on top. If preferred, the bread can be flipped once its top has turned brown then bake/fry for another few minutes until it's brown. Air frying the bread for longer time without flipping it may result to a toasted top crust.
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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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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.