Carrot, Apple and Beet Salad | How to Make a Carrot Salad | Kitchen Dads Cooking

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Hot and Crisp Apple Fritters- Kitchen Conundrum with Thomas Joseph

What’s the trick to getting the crispiest apple fritters ever? Believe it or not, it all starts with the apples and Thomas Joseph will explain why. Learn all the tricks to create this apple-cinnamon treat that’s freshly fried then drizzled with a delicious glaze. Get the recipe: Subscribe for more easy and delicious recipes: --------------------------------------------------------------- Want more? Sign up to get the Everyday Food video recipe email, served daily. Get recipe emails: Want more Martha? Twitter: Facebook: Pinterest: Instagram: Google Plus: Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Thai Green Papaya Salad

Thai Green Papaya Salad is a very popular dish here in Hawaii, with lots of great flavors and some nice heat from the peppers. Chef Keoni Chang shares the easy steps to make this fresh healthy green papaya salad. Mahalo for checking out this video and be sure visit us at for this recipe and more!

How To Julienne Vegetables | Knife Skills | The Bombay Chef - Varun Inamdar | Basic Cooking

Do you always fancy the art of cutting beautiful and perfect julienne? Well here is a perfect guide for all of you! A perfect video where you'll witness the most easy and perfect way to julienne. So with The Bombay Chef – Varun Inamdar learn how to julienne vegetables only on Rajshri Food. Requirements Knife Carrots Capsicum/Bell Pepper Beetroot Ginger Method Carrots - Peel the washed carrot. - Take off the top and bottom of the carrot. - Cut carrot into approximately 5 cms long and slice the base of carrot. - Hold the carrot very firmly and slice off the carrot. - Stack the carrot slices, run the knife and cut it into thin slices. Ginger - Peel off the ginger. - Slice the base, rest the ginger on the board and start slicing. - Stack the ginger slices, change the angle and continue cutting into thin slices. Capsicum/Bell Pepper - Rest it on a back with firm grip and slice through the center. - Cut the capsicum into 4 quarters. - Take of the membrane of capsicum. - Turn the side of capsicum and continue slicing from the sides. Beetroot - Start peeling the beetroot. - Slice off the top and the bottom of the beetroot. - Slice little on the side and rest it on the cutting board. - Slice beetroot very thinly. - Stack up the sliced beetroot and start slicing again. Share on Facebook : Share on Twitter : Host: Varun Inamdar Director : Vaibhav Dhandha Editor : Ravi Varma Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - For more videos log onto Find us on Facebook at Follow us on google plus Subscribe & Stay Tuned - For more videos log onto Find us on Facebook at Follow us on google plus Visit our Website for more Awesome Recipes

The Healthiest Bread in the World!

Check out this recipe: Take Dr. Berg's Advanced Evaluation Quiz: Your report will then be sent via email analyzing 104 potential symptoms, giving you a much deeper insight into the cause-effect relationship of your body issues. It's free and very enlightening. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University. DR. BERG'S VIDEO BLOG: FACEBOOK: TWITTER: YOUTUBE: ABOUT DR. BERG: DR. BERG'S SEMINARS: DR. BERG'S STORY: DR. BERG'S CLINIC: DR. BERG'S HEALTH COACHING TRAINING: DR. BERG'S SHOP: DR. BERG'S REVIEWS: The Health & Wellness Center 4709 D Pinecrest Office Park Drive Alexandria, VA 22312 703-354-7336 Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.

Roasted Beet Fennel Feta and Mint Salad

An amazing, healthy, fresh organic salad, with a winning combination of roasted beets, fennel, oranges, feta, mint and parsley! It's visually beautiful, simple to make and delicious! Ingredients: Makes 6 servings 4 to 6 medium sized beets, either all red or a mixture of golden beets 4 oranges, naval, or use mandarins or tangerines 1 large fennel bulb, trimmed and finely julienned 1/3 cup chopped fresh mint 1/3 cup chopped parsley 1/3 cup hazelnuts, toasted and halved 1 1/2 cups crumbled feta cheese 1 small shallot, finely minced 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil, good quality 1 Tablespoon orange juice, taken from the leftover pulp of the orange segments freshly ground pepper Method: Preheat oven to 400 F. Scrub and trim beets. Line a baking pan with foil and place beets on pan, coating with olive oil and sprinkling with salt. Wrap tightly with foil and bake in the oven for 1 1/2 hours, until tender, uncover and cool complexity, This can be done up to 2 days ahead of serving the salad. Store in fridge. When ready to use, peel and cut into wedges. Use kitchen gloves to protect your hands! All of the additional ingredients can be prepped early on the day of serving, or when ready to assemble and serve. Cut all peel and pith off of the oranges. Then cut between the membranes, releasing the segments. Put into a bowl. Squeeze orange juice from leftover orange pulp and reserve 1 tablespoon for the dressing. Trim and finely cut fennel, mint, parsley, as shown in video Halve the hazelnuts and set aside. Dressing: In a jar with a lid, put the shallots, balsamic vinegar, orange juice and olive oil. Shake jar until combined. Assemble salad: On a plate or in a shallow bowl ( white plates are beautiful)...creatively arrange all of the ingredients, topping with feta and then top with a good drizzle of the dressing, and extra sprinkling of the herbs for visual artistic touch! Enjoy! If you've enjoyed this video, please remember to click the "Like" button and subscribe to my channel "Diana's Place". Piano music in the video by Diana Stofel (original composition). URL to Diana's Place Youtube Channel: URL link to this video: Follow me on Pinterest at: Please e-mail Diana at:

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A simple raw salad which is colorful, crunchy and great tasting. We show you how to make a Carrot, Apple and Beet Salad with a light citrus dressing.

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