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This is an easy  orange ice cream recipe that results in a creamy sweet orange taste, similar to what you may call a “Dreamsicle” or “Creamsicle” flavor. Please Note: Makes approximately one quart of ice cream. Ingredients: 2 cups/500ml (ideally freshly squeezed) orange juice 1 tablespoon/15ml orange zest 1 tablespoon/15ml lemon juice 1 teaspoon/5ml vanilla extract 1 cup/192g sugar 1 1/2/375ml cups heavy cream Instructions: Whisk the sugar in the orange juice until dissolved and then add all other ingredients. Then pour in your ice cream maker and mix until it is frozen. If you opt for freshly squeezed, expect to use around 8 oranges, though the amount will vary depending on the type of oranges you use. Enjoy making this orange ice cream recipe! private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

This is a very basic pasta recipe.  You can use it for any shape you want.  Some of the most delicious food is “peasant “ food, and this is one of them.  Pasta made with egg is more common in the northern regions of Italy, such as Piedmonte, or Emilia Romagna. 1-2 servings  100g/3.5 oz/a little more than 3/4 cup All purpose (Strong) flour, 00 is the best 1 egg 1/2 teaspoon/2ml olive oil If making by hand.  Put flour on the counter top in a mountain shape.  Make a well in the middle. Crack an egg in a bowl and  beat it to break it up. Pour the egg in the center of the well. Pour in the oil.  Slowly with the fork start mixing the egg into the flour by pulling a little bit at a time from the inside. Once mixed (it will be crumbly) bring everything together with your hands and knead for 10 minutes or the dough is smooth and will bounce back when you poke it gently with your fingers.   If using a processor, add the...

The "try before you buy" concept has reached into almost every aspect of our lives and has been proven  to be an effective sales tool. YaDa Chef wants to revolutionize the in-store demonstration model by using professional, working, certified chefs !  No “Food Distributors” Allowed . Partnering with YaDa Chef you will get a Brand Ambassador.  In-Store Demonstrations and Promotions are designed to Increase Brand Awareness.  Our Demonstrators encourage consumers to sample your products and explain the key benefits and value of your product.  Our demonstrators are sales minded and results oriented. They always encourage Consumers to Try and Buy your featured products.  Our Demonstrators are Enthusiastic and Engaging and are successful in the promotion of Coupon and Brochure campaigns. Expand Your Local Reach Reach The Decision Makers Reach The Household Purchasers (Women 35-50 Years Of Age) Food Lovers Health Conscience (creat...

Planking is a great way to add smoky flavor to anything you put on the grill. Cooking on a plank tra nsfers flavor from the wood as the food cooks. Salmon on cedar is one of the more common types of planked food. However, nearly any food can be cooked over a plank to add subtle smoke and make a creative presentation. Planking probably began with Native Americans in the Pacific Northwest. They tied fish and game to Western Red Cedar and alder planks, then placed them around an open fire to cook over the indirect heat. Over the centuries, the practice of planking has moved from necessity to art, and now meats, poultry, vegetables, cheese, fruits, and even pizza can be cooked on a plank. The smoky flavor is what makes planking so popular. As a plank warms up, the natural oils and moisture from the wood become absorbed by the food. That transfer creates the flavor; different types of woods have their own distinct flavors. Pick a Plank: The type of food and the type of fl...

This delicious treat is has the added benefit of being much lower-calorie and “bikini friendly” than a regular slice of pizza... It’s national watermelon day! If your anything like me when you think of summer, you think of watermelon. There’s nothing like a good slice of refreshing, thirst-quenching watermelon on a hot day. While a regular slice of watermelon is perfectly good, it’s also fun to spice it up sometimes. This watermelon pizza recipe is fun, easy to make, and will be a hit amongst everyone! (I mean, who wouldn’t want a slice of watermelon pizza?!) This watermelon pizza will quench your thirst, is loaded with electrolytes, has some added protein from the yogurt, and topped with vitamin-rich fruit. It also comes together in less than 10 minutes! Serve this watermelon pizza at your next picnic, or serve it up for a healthy dessert. WATERMELON PIZZA A healthy dessert “pizza” recipes topped off with yogurt and fresh fruit! INGREDIENTS ...

The lack of crust makes them a snap. A pinch of grated cheese in the bottom of each mini muffin cup forms a shell, and the eggs and filling set inside. I always eat a few straight out of the oven on the first batch, but they're even better frozen and re-heated - crispy on the outside, with a warm, eggy middle. My mother always kept trays of these frozen quiches on hand, filled with our favorite morsels -- sausage, bacon, mushrooms and herbs. On a busy morning, or for company, she'd pop a dozen in the oven and turn out an effortless breakfast. Crustless Zucchini and Basil Mini-Quiches Recipe Makes 48 pieces; adapted from Fine Cooking Magazine 1/4 cup/38g/60ml cornstarch 1 1/4 cup/310ml whole milk 2 large eggs 2 large egg yolks 1 cup/250ml heavy cream 3/4 teaspoon/3.7ml kosher salt 1/8 teaspoon/.5ml nutmeg Oil, for the pan 1 tablespoon olive oil 4 cloves garlic, minced 2 shallots, minced 2 small zucchini, grated 1/4 cup/32.5g grated Gruyere or Parmesan cheese Fresh b...

This "salad" is full of so many textures and flavors, plus, you get to put a whole bunch of veggies, tons of fruits as well as a decent amount of protein, which  can be found in the quinoa and almonds, into your tummy. Breakfast Quinoa Salad Recipe INGREDIENTS 1 cup/250ml/185g leftover cooked quinoa, cooled 1 ripe avocado, diced 1 Granny Smith apple, diced 1 jalapeno pepper, seeded, membrane removed, finely chopped 1 cup/250ml100g fresh blueberries 1 cup/250ml 165g mango cubes (I used frozen) 1 cup/250ml/125g fresh raspberries 2 collard leaves, shredded ¼ cup/60ml fresh parsley, chopped ¼ cup/60ml fresh mint, chopped Vinaigrette 2 tablespoons/30ml cidaer vinegar ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper 2 tablespoon/30ml fresh ginger, grated 1 tablespoon/15ml liquid unpasteurized honey juice of one lime Garnish ideas Low fat cottage cheese Fat free Greek yogurt Unpasteurized liquid honey Toasted sliced almonds Toasted coconut shavin...

Ingredients: 1 cup/250ml/166g dried Black Mission figs 1 cup/250ml boiling water 1/4 cup/60ml honey 2 egg yolks plus 1 egg white, divided 1 teaspoon/5ml pure vanilla extract 1/4 teaspoon/1ml ground cinnamon 1 1/4 cup/163g whole wheat pastry flour 3 tablespoons/15ml sunflower seeds Method: In a medium bowl, combine figs with boiling water and let soak 15 minutes. Drain figs and process in a food processor until smooth. Preheat the oven to 350°F./176C/Gas 4.  Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together honey, egg yolks, vanilla and cinnamon until blended. Gradually stir in flour just until dough forms (if necessary, gently knead dough in the bowl until it comes together in a ball). On a lightly floured surface, roll out dough into a 12x16-inch/30x40cm rectangle. Cut in half lengthwise to form 2 thin rectangles. Spread half of the fig mixture lengthwise down the center of each rectangle, leaving a 1-inch strip on eithe...