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This is for our friends who are joining
us frequently and for the newcomers.
Welcome to "LylaLand". We present our newest addition:
"Recipe Of The Month".
Each month we will present a new recipe
to tempt your palate.
It also might gain favor with your loved ones. If you wish to contribute your favorite recipe,
please feel free to do so.
Just e-mail lyla at the below addy.
Click here to e-mail Lyla
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Lyla's Crab Cakes
1/2 cup crushed cracker crumbs
1 pound lump crab meat, free of
shell
1 tablespoon mayonnaise
1 tablespoon whipping cream
1 tablespoon mustard
1 egg beaten
1 tablespoon minced parsley
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Butter
Mix crumbs into crab meat.
Combine mayonnaise, whipping cream, mustard egg, parsley, pepper, salt and Worcestershire.
Add to crab meat and stir only enough to blend.
Shape mixture between your hands into 6 hamburger-like patties,
taking care not to crush hunks of crab meat.
Heat 4 to 6 tablespoons of butter in skillet.
Set crab cakes in hot butter and saute until crisp and brown
all over.
About 3 minutes on each side. |
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Diet and Nutrition
Diet and Nutrition Index of Articles
This index includes an extensive list of features and articles on diet, nutrition and weight
loss. Scan the page to find the precise information you need.
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Weight Loss Tips
Eating Well
Diet Friendly Foods
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Gourmet Recipe Manager is a simple but powerful recipe-managing
application. Gourmet is intended for the GNOME desktop environment, but works on any platform that gtk supports,
including windows.
Gourmet allows you to collect, search and organize your recipes,
and to automatically generate shopping lists from your collection. And it is FREE!
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EASY CHICKEN STROGANOFF
2 TABLESPOONS MARGARINE OR BUTTER
1 LB. SKINLESS, BONELESS CHICKEN BREASTS, CUT INTO STRIPS
2 CUPS SLICED FRESH MUSHROOMS
1 CAN CAMPBELL'S CONDENSED CREAM OF CHICKEN SOUP
1/2 CUP SOUR CREAM OR PLAIN YOGURT
4 CUPS HOT COOKED MEDIUM EGG NOODLES
IN 10 INCH SKILLET OVER MEDIUM HIGH HEAT, IN 1 TBLSPN HOT MARGARINE, COOK
HALF OF THE CHICKEN UNTIL BROWNED, STIRRING OFTEN. REMOVE; SET ASIDE. REPEAT WITH REMAINING CHICKEN.
REDUCE HEAT TO MEDIUM. IN SAME SKILLET, IN REMAINING 1 TABLESPOON HOT MARGARINE,
COOK MUSHROOMS UNTIL TENDER AND LIQUID IS EVAPORATED, STIRRING OFTEN.
STIR IN SOUP AND SOUR CREAM. HEAT TO BOILING. RETURN CHICKEN TO SKILLET.
HEAT THROUGH, STIRRING OCCASIONALLY. SERVE OVER NOODLES.
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My first Recipe for Lyla:
what about Angel Hair Pasta
with Fresh Tomato Sauce
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2 tablespoons olive oil
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6 cloves garlic minced
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8 large ripe tomatoes chopped
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1/2 cup dry white win
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1 tblspn chopped fresh oregano or 1 tspn dried
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1 tblspn chopped fresh basil or 1 tspn dried
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Freshly ground black pepper
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Salt (optional
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1 lb. angel hair pasta
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3/4 cup grated Parmesan cheese
Warm the oil in a large saucepan over
medium heat. Add the garlic and cook for 2 minutes. Stir in 51/2 cups of the tomatoes, wine, oregano, basil and
pepper and salt to taste. Bring the sauce to a boil. Reduce the heat to low and simmer for 20minutes. Add
the remaining tomatoes and remove the sauce from the heat. Cook the pasta in a larg pot of boiling water for 2
to 3 minutes or until al dente. Drain well and toss with half of the Parmesan. Pour the sauce over the pasta
and toss again. Top with the remaining Parmesan and serve.
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How about a great dessert to compliment
that nice dinner?
Sour Cream Coffee Cake
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Topping
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2 tablespoons whole-wheat pastry flour
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5 tablespoons brown sugar
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2 tablespoons chopped pecans
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1 tablespoon unsalted butter or margarine
Preheat the oven to 350 degrees. Lightly coat an 8" x 8" baking
pan with no stick spray.
To make the cake: In a larg e bowl, combine the flour,sugar,
baking powder and baking soda.
In a medium bowl whisk together the sour cream, eggs,
vanilla and orange extract. Pour into the flour mixture and stir
until combined. Pour the batter into the prepared pan and set aside
To Make the Topping: In a blender or food processor, combine
the flour, brown sugar, pecans and butter or margaine. Blend
until the mixture forms fine crumbs. Sprinkle over the batter.
Bake for 35 minutes, or until the center looks set and a toothpick
inserted into the center comes out moist but not wet..
Cool on a rack before slicing.
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SHRIMP LINGUINI
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- 1 POUND LINGUINI PASTA
- LARGE POT BOILING WATER
- 2 TEASPOONS SALT (OPTIONAL)
- 2 TABLESPOONS OLIVE OIL
- 1/2 POUND SHRIMP, SHELLED AND DEVEINED
- 1 TABLESPOON MINCED GARLIC (3 LARGE CLOVES)
- 1/2 CUP SLICED SCALLIONS
- 2 CUPS PEAS, COOKED IF RAW, THAWED IF FROZEN
- 2 CUPS FRESH TOMATOES OR 1 CAN CRUSHED TOMATOES
- 1/2 CUP PASTA COOKING LIQUID
- 1 TABLESPOON MINCED FRESH BASIL OR 1 TEASPOON DRIED BASIL
- 1/2 TEASPOON OREGANO CRUMBLED
- SALT TO TASTE (OPTIONAL)
- FRESHLY GROUND PEPPER TO TASTE
- 1/4 CUP MINCED FRESH PARSLEY
- GRATED PARMESAN OR ROMANO FOR GARNISH (OPTIONAL)
To make the pasta, place the pasta in the boiling water with the salt (if
desired) and oil. Return the water quickly to a boil, and cook the pasta for 15 minutes or until it is al dente. Drain the
pasta, and transfer it to a heated serving bowl or large platter.
While the pasta cooks, prepare the sauce. Heat the oil in a large skillet.
Add the shrimp and saute them for 1 minute. Add the garlic and scallions and cook them for 2 minutes. Add the remaining ingredients
except for the cheese, and heat the sauce, stirring it gently.
Pour the sauce over the pasta, toss the ingredients together, and serve the
pasta immediately with the grated cheese (if desired)
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BOYSENBERRY CHICKEN
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1/2 cup butter divided B8 skinless, boneless breasts 1/2 teaspoon salt 1/4
teaspoon freshly ground pepper 1/4 teaspoon ground nutmeg 8 thin slices low salt, sugar free ham
2 cups sliced fresh mushrooms 1/2 cup minced onion 3 1/3 cups low sodium chicken broth, divided 1 1/2 cups Smucker's Sugar Free Boysenberry or Blackberry
Preserves 1/4 cup cornstarch Juice and zest of one lemon 4 cups hot, cooked rice 1/4 cup minced fresh parsley
RECIPE METHOD
Over medium heat, melt half of the butter in a large skillet. Sauté chicken breasts
in the butter until browned and thoroughly cooked, about. 10 minutes, turning as needed. Season chicken with half the salt,
pepper and nutmeg. Set chicken aside in separate pan and keep warm.
Sauté ham in pan with juices from chicken, then
set aside with the chicken. Add remaining butter to the same skillet. Add mushrooms, stir and cook 2 minutes. Set mushrooms
aside with chicken and ham.
In same pan, add onion and cook until tender. Blend in 3 cups of the chicken broth. Cook
and stir 5 minutes, season with remaining salt, pepper and nutmeg.
In a cup or small bowl, blend cornstarch into remaining
chicken broth. Add to sauce; cook and stir until thickened and smooth. Remove from heat and stir in lemon juice and zest (if
using) and preserves.
To serve, arrange chicken, mushrooms and ham on a bed of rice. Top with sauce and parsley.
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BOBBIE'S POACHED SALMON
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1 Cup Dry White Wine
1 1/2 Cups Water
2 Slices Lemon
1 Onion peeled and quartered
5 sprigs parsley
2 Bay Leaves
6 Peppercorns
3 Pounds Salmon Filet, skin on scaled and pin bones removed
Salt and fresh ground pepper
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon dill finely chopped
6 cups watercress or use leaf lettuce
Fresh Dill
Making the Salmon
Combine the first 7 ingredients in a
poaching pan. Bring to a boil and then
reduce to a simmer for 20 minutes or so.
Season the salmon with salt and pepper
on both sides. Add to simmering liquid and cover. Cook
for 5 to 8 minutes till done.
To make the Vinaigrette
Whisk together olive oil and citrus juices
Add the dill and season with salt and pepper.
Toss the watercress with 3 tablespoons
or the vinaigrette and season with salt and pepper to taste.
Arrange the watercress on a platter and
place the salmon in the center.
Drizzle with additional vinaigrette and
garnish with dill.
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Chicken
Cacciatore
Active Work Time: 10 minutes
Total Preparation Time:
30 minutes
Serve over buttered noodles.
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2 tablespoons olive oil 1 1/4 to 1 1/2 pounds boneless skin-on chicken
thighs, each thigh cut in half crosswise Salt, pepper 2 tablespoons flour 3 shallots, chopped 4 cloves garlic,
minced 2 tablespoons tomato paste 1 pound sliced mushrooms 1 (14-ounce) can low-sodium chicken broth 2 teaspoons
minced fresh thyme
Heat the oil in a large skillet over medium-high heat. Season the chicken
with salt and pepper, then dredge in the flour, shaking off any excess flour.
Brown the chicken in the oil, turning
once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant,
about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute.
Add the mushrooms and broth
and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through
and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute.
4 servings. Each serving:
406 calories; 291 mg sodium; 128 mg cholesterol; 22 grams fat; 5 grams saturated fat; 11 grams carbohydrates; 40 grams protein;
1.91 grams fiber.
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Eggplant Parmigiana
A Super Dish
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2 tablespoons salad or olive oil 1/2 cup chopped onion 1 clove garlic,
crushed 1/2 lb ground chuck or sirloin 1 can (2 lb. 3 oz.) Italian Tomatoes, Undrained 1 can (6 oz) tomato paste 2
teaspoons dried oregano leaves 1 teaspoon dried basil leaves 1 1/2 teaspoons salt l/4 teaspoon pepper 1 tablespoon
brown sugar 1 large eggplant (1 1/2 lbs.) 2 eggs, slightly beaten 1/2 cup Italian-flavored packaged dry bread
crumbs 1 1/4 cups grated Parmesan cheese 1/3 cup salad or olive oil 1 pkge (8 oz) mozzarella cheese, sliced In
2 tablespoons hot olive oil in large skillet, saute onion, garlic and chuck, stirring occasionally, until meat is no longer
red(about 5 minutes), add tomatoes, tomato paste oregano, basil, salt, pepper and sugar, bring to boil, stirring with
wooden spoon. Reduce heat; simmer, covered and stirring occasionally, 45 minutes. Meanwhile, preheat
oven to 350F. Lightly grease a 13 x 9 x 2 inch baking dish or a shallow oval baking dish. Wash eggplant; do not
peel. Cut crosswise into slices l/4 inch thick. In pie plate, combine eggs and 1 tablespoon water; mix well
with fork. On waxed paper, combine bread crumbs
with l/2 cup Parmesan cheese; mix well. Dip eggplant slices into
egg mixture, coating well. Then dip into crumb mixture coating well. Then dip into crumb mixture, coating evenly. In
1 tablespoon hot oil in medium skillet, saute eggplant slices, a few at a time, until golden brown and crisp on both
sides. Add more oil as needed. Drain on paper towels, if necessary. Arrange half of eggplant slices
in bottom of prepared baking dish. Sprinkle with half of the remaining grated Parmesan cheese. Top with
half of mozzarella cheese slices. Cover with half of tomato sauce. Arrange remaining eggplant slices
over tomato sauce. Cover with the rest of tomato sauce and mozzarella slices. Sprinkle top with rest
of Parmesan. Bake uncovered, 25 minutes or until cheese melts and top is browned. Serves 8. You may make
ahead bake and freeze. To serve: Bake frozen at 350F, covered for 45 minutes. Then bake uncovered 15 minutes longer.
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Let's have a nice salad to go with
that delicious pasta
How about a Caesar-Style Salad
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9 cups romaine lettuce torn into bite-size pieces
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1/2 cup nonfat yogurt
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2 teaspoons lemon juice
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2 teaspoons balsamic vinegar
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1 teapooon Worcestershire sauce
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1 small clove garlic, crushed
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1/2 teaspoon anchovy paste
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1/2 cup grated Parmesan cheese
Place the lettuce in a large salad bowl
In a blender or food processor, puree the yogurt, lemon
juice, vinegar, Worcestershire sauce, garlic, anchovy paste
and juice, vinegar, Worcestershire sauce, garlic, anchovy paste
and
1/4 cup of the Parmesan until smooth. Pour the mixture
over the
lettuce and toss well. Sprinkle with the remaining 1/4 cup
Parmesan and toss again. Serve on individual plates.
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Mushroom-smothered Sherry Chicken
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- 3 pounds frying chicken pieces preferably breasts
- Salt and freshly ground black pepper to taste
- Paprika
- About 1/4 cup butter, divided
- 3/4 cup very finely chopped onions
- 3/4 pound fresh mushrooms, sliced
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup dry sherry
- 1 1/4 teaspoons crumbled dried rosemary
Preheat oven to moderate (375) degrees
Rinse chicken and dry well. Sprinkle generously with salt, pepper,
and
paprika to season. In large heavy skillet over medium heat, melt
2 to 3 tablespoons
butter; add chicken pieces and brown. Remove to a 3-quart shallow
casserole with tight-fitting cover.
Add onion and mushrooms to skillet and saute until onions are
limp. Sprinkle
with flour and stir; then add chicken broth, sherry, and rosemary.
Cook, stir-
ring, for a few minutes until liquid is blended and slightly
thickened; pour over chicken. Cover and bake for 40 minutes, or until chicken is tender. Serves 6
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Like Fish ? Even if you don't
this recipe is delicious.
Baked Fish with Baste of Wine and Butter
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- 1/2 cup butter
- 1 cup minced green onions, with part of green tops
- 2 teaspoons fresh lemon juice
- 3/4 cup white wine, divided
- 2 pounds fillets of red snapper
- Salt and freshly ground black pepper to taste
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- Preheat oven to moderate (350) degrees
- In a skillet, heat butter over medium-high heat until it foams and browns.
- Add onion, and saute until limp. Stir in lemon juice and wine,
- reserving 2 tablespoons of the wine for later use.
Wipe fish dry with a damp cloth. Season surfaces generously with
salt and pepper. Place in a single layer in an oiled shallow baking dish. Pour onion mixture over. Bake
just until thickest part of fish flakes with a fork about 20 minutes; baste occasionally with pan juices.
Lift fish to serving plates or platter. Stir remaining wine into
pan juices and
spoon over fish. Serves 4
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VEAL SCALOPPINE MARSALA
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1 pound veal scallops
Flour
Salt, Pepper
Several dashes poultry seasoning
2 tablespoons butter
2 cloves garlic
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup Sherry
1/2 cup Marsala wine
Chopped parsley
Pound veal between sheets of wax paper to make larger. Combine
flour, salt, pepper and poultry seasoning in plastic food bag. Add veal in batches and shake until coated.
Heat butter in large skillet. Add whole garlic cloves and saute
1 minute. Add olive oil. Add meat, as much as fits in single layer, and cook until no longer pink. Turn and cook briefly;
meat should not actually brown. Remove meat to plate. Add remaining meat and saute. Remove to plate. Remove garlic and discard.
Add mushrooms to skillet and saute until tender, stirring up browned bits in pan. Add Sherry and Marsala to pan and cook thoroughly
. Add veal and coat with sauce.
Cover pan and simmer until tender. Add water to pan if
mixture becomes too dry. Season to taste with salt, if needed. When meat is done sprinkle with parsley.
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BAKED DIJON CHICKEN
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Dijon Mustard and Parmesan cheese flavor this oven fried
chicken.
RECIPE INGREDIENTS
1/4 cup Dijon Mustard
1/4 cup Nestle Carnation
Evaporated Fat Free Milk
1/4 cup plain dry bread crumbs
1/4cup grated Parmesan cheese
4 (4 oz.) boneless, skinless
chicken breast halves
RECIPE METHOD
PREHEAT OVEN TO 475 DEGREES
SPRAY 13 X 9 INCH BAKING DISH
WITH NONSTICK COOKING SPRAY.
COMBINE MUSTARD AND
EVAPORATED MILK IN SHALLOW BOWL.
COMBINE BREAD CRUMBS AND
CHEESE IN SEPARATE SHALLOW
BOWL. DIP CHICKEN INTO MUSTARD
MIXTURE, COATING BOTH SIDES, THEN
INTO BREAD CRUMB MIXTURE. PLACE
IN PREPARED DISH.
BAKE FOR 15 TO 20 MINUTES OR
UNTIL CHICKEN IS GOLDEN BROWN
AND NO LONGER PINK IN CENTER.
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A VERY
SPECIAL SALAD DRESSING
Lyla's Superb French Dressing
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1 cup catsup
1/4 cup sugar
1/2 cup vinegar(I recommend wine vinegar)
1 teaspoon salt
1 small onion, quartered(optional)
1/2 teaspoon celery seed(a must)
1/4 teaspoon paprika
3/4 cup salad oil (Canola is what I use)
Blend these items for about 30 seconds
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A VERY DELICIOUS VEGETARIAN
DISH
ZUCCHINI SUPERB
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2 lbs. zucchini, sliced l/2 inch thick
1/2 cup butter or margarine, salt, pepper
2 eggs, slightly beaten
1/2 cup whipping cream
1/4 tsp crushed oregano
1/2 cup grated Parmesan cheese
Cook zucchini in lightly salted boiling
water for 3 minutes. Drain well.
Melt butter in large skillet over medium
heat. Stir in zucchini,
salt , and pepper and heat about 3 minutes
until tender
crisp tossing gently. Add eggs, cream
and oregano, cooking and stirring lightly
for 1 minute or until eggs look set and
curdled. Turn out onto a shallow casserole
dish and sprinkle with Parmesan
Cheese. Place the dish
under the broiler until
top is lightly browned.
Makes 6 to 8 servings.
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In a scramble? Slow it down By Donna Deane,
Los Angeles Times staff writer
A couple of eggs can save the day. When you're at a loss over what to make, just crack, beat, scramble
and you've got a meal pronto.
But hold on a minute.
In fact, hold on a few minutes.
If you slow things
down a bit, you can turn scrambled eggs into something spectacular: Cooked very slowly, and stirred constantly, scrambled
eggs can be a dish that's creamy, rich and luxurious enough to serve as a first course at an elegant dinner.
Try it
once, and you may never do the quick scramble again. Try it twice, and you'll never fret again about a brunch menu.
The
trick to the magical transformation of the slow scramble is simple enough: Lower the fire and stir with a patient hand.
Just
remember that a beaten egg behaves differently at different temperatures. Cook it over high heat and the egg's protein bonds
seize up and tighten quickly, squeezing out the moisture as the egg cooks. You'll end up with large, tough curds.
But
switch to gentler heat and the protein bonds stay more relaxed as the egg cooks. You get divinely tender curds; the constant
stirring keeps them tiny.
Be sure to use the best and freshest eggs possible. Look for them at farmers markets, if
you can; sometimes stalls will even have araucanas (they're the ones with blue-green shells) -- their flavor is extraordinary.
At supermarkets, buy organic ones.
The eggs can be at room temperature or straight from the fridge, but cold eggs will
mean a slower slow-scramble. (Slow-scrambled eggs take at least 10 minutes and up to 25 minutes, depending on the temperature
of the eggs, the pan and even your kitchen.)
To get started, break a few eggs into a bowl, season with salt and pepper,
and add a little bit of fat (such as butter, oil or crème fraîche). Whisk the mixture to blend completely.
Then place
butter or oil in a nonstick skillet over low heat. Once the butter has melted, the pan is ready for the eggs. Pour them in,
making sure the heat is at the lowest possible setting. Immediately begin stirring; you'll be doing this constantly, with
just a few pauses, varying your strokes to prevent large curds from forming.
In the first few minutes, it might seem
as if not much is happening. But the eggs are actually thickening slowly. Curds will soon begin to form; they should be small,
like cottage cheese curds. A few large ones may develop but will break up as you continue stirring.
Once you have a
panful of curds that are still just a little glossy, take the eggs off the heat so they don't overcook. Continue to stir for
a minute or so. The eggs will lose a little more of their shine, but should still be moist and creamy when you serve them.
The
most important thing throughout is to avoid overheating. Judy Rodgers, author of "The Zuni Cafe Cookbook," likes to add cold
butter bit by bit as she's stirring the eggs. Butter adds richness, of course, but Rodgers points out that it "keeps the eggs
from getting too hot and makes it homogenous and creamy."
Rodgers also grates into the eggs a little "bottarga" (dried
tuna roe that has been salted and pressed) and rubs her wooden spoon with garlic, infusing flavor as she stirs.
You
could also match the luxury of slow-scrambled eggs with another luxury: truffles. Cookbook author Paula Wolfert adds a diced
black truffle and a splash of cream to the eggs before cooking.
"I find that the way to get really moist and creamy
scrambled eggs is to prepare them in a double boiler or in an earthen bowl set over simmering water," says Wolfert. "The double
boiler is narrow so there is less of a chance of creating a lot of curds," making the eggs creamier.
Keep the water
in the bottom chamber at a low simmer, and don't let it boil. If you find the pan is overheating, though, you can do one of
two things: Add a drop of water or cream to the eggs while you're stirring, or lift the pot away from the simmering water
to cool things down a bit, Wolfert says.
And don't be shy about stirring, she adds. Run the wooden spoon around the
edges, move it in circles, do figure eights; you don't want to miss any spots and end up with large clumps.
She tops
each serving with a thin slice of black truffle for her "oeufs brouillés aux truffes" (truffled scrambled eggs). But even
with simpler accompaniments, slow-scrambled eggs are fabulous. Spread the eggs on toasted slices of rustic bread, for example,
and top with a slice of prosciutto.
Or add fresh herbs, as chef David Lentz does for his Tweety scramble at Hungry
Cat in Hollywood, Calif. Lentz stirs in creme fraiche and Jack cheese to his slow-scrambled eggs, then balances the richness
with chives, Italian parsley and chervil. He tops the eggs with a salad made with more herbs and a little lemon vinaigrette.
The beauty of slow-scrambled eggs is that you don't need fancy ingredients to make a luxurious dish.
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lylasrecipes.com Copyright © 2005-06
Los Angleles California
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