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WEIGHT WATCHING?
Don't starve yourself or
take
over-the counter appetite
suppressants. Stop the insanity!
Curb your appetite naturally by
drinking
a glass of this recipe.
1 tsp. apple cider vinegar,
Honey (for flavor) and 8oz. water
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COOKING
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Cooking Fires Leading Cause of Home Blazes
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Jan 23, 2005 |
Health News |
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Healthy meals: Cooking for one or two
Healthy meals for one or two are easy when you use these tips. |
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Oct 03, 2005 |
Diet |
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Optimizing Nutrition From Fruits and Vegetables
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Oct 12, 2005 |
Diet |
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Tips for cutting fat from your diet
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May 27, 2005 |
Health Topics |
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DASH diet: Shopping, cooking and a well-stocked kitchen
The DASH diet may open new doors for your health — and your palate. |
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Jul 28, 2005 |
High Blood Pressure |
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Reheating Vegetable Oil Releases Toxin: Study
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May 07, 2005 |
Health News |
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Adjusting the servings: Considerations for scaling a recipe
Want to alter the amount of food a recipe produces? These practical tips can help. |
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Dec 22, 2004 |
Diet |
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The Magic Garden
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Dec 19, 2005 |
Diet |
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Cooking foods to prevent food poisoning
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Apr 08, 2005 |
Health Topics |
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Ruin Your Food Rut
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Sep 15, 2005 |
Diet |
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7 Holiday Foods That Are Actually Good For You
With all the focus on how not to gain weight, and what not to eat over the holidays, the wonderful nutrition in holiday
foods often gets overlooked. |
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Nov 05, 2005 |
Diet |
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10 tips for safe grilling
For many, the backyard barbecue is the hub of social and culinary activity. Keep it safe and healthy. |
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Apr 26, 2005 |
Diet |
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Staying Skinny This Holiday Season
The average person gains 7 to 10 pounds between Thanksgiving and New Year’s Day, chef Dawn Hall recently informed
me. |
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Dec 29, 2004 |
Diet |
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| *** |
Choosing Among the Many Oils
Many different cooking and salad oils are available today. Fortunately, there are a number of healthful options, so you
should pick one or several of these based on how you intend to use it and your particular health concerns. |
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Apr 27, 2005 |
Diet |
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Vibrio vulnificus food poisoning
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Apr 04, 2005 |
Health Topics |
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What to do when gas gets you down
A guide to the causes and treatment for excess gas. |
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Sep 01, 2005 |
General |
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Folic Acid Deficiency Anemia
Includes all the basics, plus sections about symptoms, treatment options, and more. |
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Mar 08, 2005 |
Health Topics |
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Foods high in folic acid
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May 17, 2005 |
Health Topics |
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Marine toxins
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Apr 04, 2005 |
Health Topics |
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Health Highlights: Feb. 13, 2005
Senator Says FDA Trying to Suppress Study on Painkillers Malaria Drug Prompts Concern Among Some U.S. Troops in Iraq
McDonald's Settles Lawsuit Over Tr |
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Feb 13, 2005 |
Health News |
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Modify recipes for a heart-healthy diet
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May 14, 2004 |
Health Topics |
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Adapting your home for a spinal cord injury
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Apr 01, 2005 |
Health Topics |
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Healthy eating and older adults
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Feb 25, 2005 |
Health Topics |
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DASH diet: Avoid hidden dangers when dining out
DASH diet — be healthy, have fun when ordering off the menu. |
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Jul 28, 2005 |
High Blood Pressure |
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10 Meals Under 10 Minutes
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Sep 20, 2005 |
Diet |
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Low fat cooking tips
* As an alternative to butter or drippings, baste meat with
wine, fruit juice and bouillon.
* Instead of frosting a cake, try dusting with cinnamon and cocoa or confectioner's
sugar.
* In baking, applesauce can be substituted for oil.
* Instead of butter, try dipping bread in olive oil
for dinner. The fats in the olive oil are much healthier, and it tastes delicious.
* For a quick, fat-free homemade
dressing, follow directions on a Good Seasons packet, but substitute nonfat yogurt for the oil.
* For fat-free cooking,
marinate or baste fish or chicken with concentrated fruit juice, fresh fruit juice or vegetable juice, instead of oil.
*
Use salsa or low-fat yogurt for baked potatoes instead of traditional butter and sour cream.
Source: UW-Extension Wood
County
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Toaster, egg cooker, and meat warmer--this innovative unit combines
all three functions into one easy-to-use appliance. The unit can be used solely as a full functioning toaster, or it can simultaneously
toast bread, poach or steam-scramble an egg, and warm a pre-cooked slice of meat--or any combination of these three functions--to
make the ultimate breakfast sandwich at home in just four minutes.
A versatile cooking unit with space saving design, this Sanyo digital
convection oven is powerful and stylish. A powerful 1350 Watts with two full width top and bottom quartz heaters cook a variety
of foods. In addition, twin convection inlets provide rapid and even heat distribution to bake your favorites. The attractive
stainless steel finish and small footprint uses less counterspace than your typical toaster oven. The easy to use keypad has
one touch features for toasting fresh or frozen bread.
Features:
- Print and video manual
- Rotisseries up to a 15-pound turkey, 10-pound
ham, steaks, ribs, and roasts
- Includes rotisserie baskets in two sizes, kabob
rods, food ties, meat thermometer
- Three heat/rotation settings
- Countertop model measures 15 inches wide
As Seen on TV. Delicious melt-in-your-mouth
rotisserie chicken is just the beginning of your dinner options when you own the Popeil Showtime Rotisserie. Whether cooking
for 2, or entertaining a large group, this rotisserie is great for whole chickens, turkeys and hams. It also creates perfect
BBQ ribs, salmon steaks, vegetables, brats and kabobs. The platinum edition includes BBQ gloves, standard rotisserie basket,
smaller speed basket, 8 self-turning kabob rods, Showtime flavor injector, elastic food ties, meat thermometer and many delicious,
easy recipes. Imported. 13Hx17Wx11D". |
Lyla would not part with her Ronco Rotisserie!
If you prefer you may purchase "Ronco Showtime Compact Rotisserie" from "As Seen On Tv" at a great price! Click Here
 Features:
- Counter-top sized, horizontal rotisserie helps you cut carbs and fat naturally
- 2-hour dial timer, compact size non-stick rotisserie basket, rotisserie spit, 4 self-turning kabob
rods, rotisserie food ties, rubber BBQ gloves, spit loading/carving base, drip tray and grate cover,
- Cooks up to a 10 lb turkey, two 3 lb chickens, four 1/2 lb hamburgers, four large fish fillets or
steaks, three Cornish game hens and much, much more
- Rotisserie baskets, spit rods and glass door are dishwasher safe
- 3-way rotisserie controls allow for normal rotation, no-heat rotation or "pause-to-sear"
This compact model is ideal for up to 6 people, and for smaller kitchens. Yet despite its smaller
footprint, it can cook up to a ten pound turkey. It's very energy efficient too, cooking food in less time and using up to
1/3 less energy than a conventional oven. Rotisserie cooking keeps food moist, by cooking it in an enclosed environment and
from all sides at once. It also lets unhealthy grease and fat drip away. The 3-position switch lets you rotate with no heat,
rotate with heat, or pause to sear. You'll soon be enjoying luscious Spicy Lemon Pepper Chicken Wings, Merlot Marinated Leg
of Lamb and even rotisserie cooked shrimp and scallops.
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Lyla say's, know what you want,
don't see it on this page,
click on the above link!
Lyla say's, if you want to shop around
for that great cooking product
click on the above link!
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Offering the convenience
of cooking at home with commercial-quality performance, this 1500-watt convection oven features bake, broil, toast, and keep-warm
settings--it can even function as a rotisserie. The countertop appliance provides full-range temperature control for heat
up to 450 degrees F, and its air convection system, which allows for multi-rack baking, provides fast even cooking with no
"hot spots" that can burn foods. For added convenience, the oven includes a stay-on function, a 60-minute timer with a convenient
ready signal, automatic shut-off, cool-touch handles, and a self-cleaning interior. The unit's large 0.85-cubic-foot capacity
is spacious enough to accommodate a full 12-inch pizza, and a bonus ceramic pizza stone is included. The convection and rotisserie
oven measures approximately 15 by 23 by 13 inches and carries a one-year limited warranty.
Combining simplicity and
style with an array of handy features, this two-slice toaster's high wattage ensures fast, crisp toasting. Its wide slots
automatically adjust to accommodate a variety of breads, while SmartToast electronics provide more even toasting. When bread
is finished being toasted, it stays low in the toaster until the lever is lifted so that it stays warm until it's ready to
be eaten. The toaster's cool-touch exterior provides an added element of safety, as does its automatic shut-off function.
Other convenient features include toast-boost, a cancel button for ending a toasting cycle at any time, and a slide-out crumb
tray for quick and easy clean up. The toaster measures approximately 12 by 7 by 9 inches and carries a one-year limited warranty.
Perfect for one person or couples, this Sanyo
rice cooker and vegetable steamer lets you prepare three cups of rice and steam fresh vegetables, too. It works with the flip
of just one switch - nothing could be simpler! Once your rice has finished cooking, this small appliance automatically switches
to a keep warm function to keep it at the right temperature until dinner is served. The Sanyo rice cooker and vegetable steamer
has a white enamel finish on the outside and comes with a glass lid. The easy-to-clean inner pot is nonstick. A stainless
steel steaming tray is also included for steaming a variety of fresh vegetables. Included with your Sanyo rice cooker and
vegetable steamer is a measuring cup, spatula and a multi-language instructional manual.
Topped by a bun warmer with a transparent
lid in bright blue, this Champ is a variant of the popular George Foreman Lean Mean Fat-Reducing Grilling Machine. The electric
appliance's appeal lies in its simplicity and countertop convenience--not to mention its fat-fighting ability. The double-sided
grill (a 6-by-7-inch nonstick cooking surface) cooks burgers, steaks, chicken, sausage, fish, shrimp, and vegetables top and
bottom in minutes. (Recipes accompany the grill.) Grill marks not only look appetizing they contribute caramelized flavor.
The bottom grill's deep grooves collect fat, and the grill is sloped so the fat runs off into a dishwasher-safe plastic tray
stationed under the unit's front.
The nonstick bun warmer draws heat from the grill and can
be used while food is grilling or by itself. (The entire unit, grill and bun warmer, turns on by plugging in the power cord.)
The warmer heats a burger's bun as well as other bread items, including English muffins, tortillas, pita bread, sliced bagels,
and croissants. Because the grill is nonstick, cleanup is a snap: just a quick scrape with a plastic spatula (included) and
a quick wipe with a paper towel or a sponge.
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Sleek styling meets versatile
function in the Retro convection oven with rotisserie from DeLonghi. Designed for everything from roast chicken to chocolate
sheet cake, this 1.1-cubic-foot unit can bake, convection bake, broil, warm, defrost, and rotisserie cook--all on the countertop.
DeLonghi's HeatCirc design creates a continuous convection path in the oven, circulating optimum heat for quicker, more consistent
results. Thermal deflectors in the crumb tray help maintain the ideal heat flow. The unit's control panel is well laid out,
clearly marked, and easy to set with a function dial, two-hour timer, and a fully adjustable thermostat. The thermostat ranges
from "keep warm" up to 470 degrees F, with a setting for broil. Roomy yet space-efficient, the oven features two separate
tiers and racks, and the DuraStone enamel interior provides even heat and easy cleaning. The drop-down heating element and
removable crumb tray also simplify cleanup. Easy to load and strong enough for 10 pounds at a time, the rotisserie is perfect
for whole poultry, family-size roasts, or pork loins. An interior light, a comfortable handle, and a sturdy see-through door
simplify use. Accessories include a shallow pan, two wire racks, a spit, a spit support, and a lasagna tray. The unit measures
17 by 21 by 12-3/4 inches.
Here's a thoroughly modern
toaster large enough and nimble enough to serve the whole family. Extra-wide slots accommodate bagels, muffins, waffles, pastries,
and thick bread. The four slots are divided into two independently operated sets, with each set of two slots having its own
six-stop browning control for precise toasting. Each set also has a stop/eject button. In addition, the left set has buttons
to defrost frozen bread and other items and to reheat previously toasted items that have gone cold. Each set also has a "high-lift"
lever, to facilitate safe removal of small items, and its own removable crumb tray. The sizable toaster is lightweight and
easily carried by its inset handle in the back. The handsome exterior of tough, black plastic wipes cleans with a cloth.
With a 10-cup uncooked rice cooking capacity, this 630-watt, fully
automatic rice cooker/steamer takes the guesswork out of making great rice. Different menu settings allow for versatile cooking,
while a "keep warm" function keeps rice moist and maintains heat for up to four hours after cooking. The appliance is designed
with a moisture cap to keep rice from boiling over, and its domed lid prevents water drops from falling on rice. For added
convenience, the rice cooker features a cool-touch body and an automatic rewinding cord that conveniently tucks away inside
the body of the unit for easy storage. Accessories include a measuring cup, a rice scoop, and a deluxe steaming basket, as
well as multi-language operating instructions in English, Chinese, and Korean for getting started. White with a violet orchid
pattern, the appliance wipes
clean with minimal effort for quick cleanup.
- Measures 10-4/5 by 10-8/9 by 10-1/2 inches
- 630-watt, fully automatic 10-cup rice cooker/steamer with domed lid
- Various menu settings; moisture cap prevents rice from boiling over
- 4-hour "keep warm"; cool-touch body; automatic rewinding cord
- Measuring cup, rice scoop, deluxe steaming basket, and instructions included
This smaller version of George Foreman's
famous "as seen on TV" Lean Mean Fat-Reducing Grilling Machine is perfect for preparing quick, low-fat meals for one or two
people. The double-sided grill surface heats in less than five minutes to an even temperature perfect for grilling most foods.
The high grill grooves and slight angle allow fat to run off the grill as food cooks, and the nonstick surface requires little
or no additional fat for cooking. The plastic, grooved spatula works well to scrape off any bits that may have stuck to the
surface.
Meats and fish are the obvious choices to take advantage of
the Grilling Machine's fat-reduced grilling, but vegetables and tofu dogs work well too. The double-sided grill means food
cooks twice as fast, leaves attractive grill marks, and generates surprisingly little smoke.
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The Cook's Thesaurus
is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions,
synonyms, pronunciations, and suggested substitutions.
Get expert advice and the latest
cake baking tips from the Betty Crocker Kitchens.
Top 10 Ways
to Improve Your Cooking
You don’t
have to go to cooking school to become a better cook. There are lots of easy, small things you can do every time you cook
to get better, more professional results. Here are our top 10 tips for improving your cooking.
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The Spice & Herb Encyclopedia.
These fascinating facts and useful ideas will get you started on your own cooking adventures. From Allspice to Vanilla, creative
cooking has never been so easy and fun.
Baffled by how many teaspoons
are in a tablespoon or about cooking temperatures for meat and poultry? With our new kitchen reference guides, you'll be able
to solve common culinary quandaries such as these, and more. Remember to bookmark them for quick reference!
In our
Top Tips section you’ll find helpful hints, tips and cheats to help you out of a tight spot or to simply make things
easier. Our tips have been collected from top chefs, cooks and food writers who have brilliant kitchen shortcuts guaranteed
to make performing wonders in the kitchen a piece of cake.
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From the Chicago Tribune
By Rick Asa
Grill chefs note that the rising popularity of outdoor grilling
has actually spurred a burgeoning indoor grilling industry that until a couple of years ago went strictly by the name of George
Foreman.
More equipment choices and indoor grilling guides can have you turning
out perfect, caramelized cross marks on chicken breasts while keeping your precious buns warm all winter long.
"If you can eat it, you can grill it," said Elizabeth Karmel, a
Chicago grilling expert and author of "Taming the Flame." Having recently tested 16 indoor grills, Karmel said that all will
give "beautiful grill marks that are a big part of the allure, they're pretty easy to cook with and clean, and you don't need
a lot of added fat. One thing you don't get is the same smoky, grilled flavor, but three out of four isn't bad."
Essentially, there are four ways to grill indoors: electric contact
grills that heat from above and below and are perfect for burgers, Italian panini and Cuban pressed sandwiches; electric hibachi-style
open grills that most closely approximate the outdoor experience; stove-top grill pans; and a newer category, stove-top grill
pans with lids that act as sandwich presses.
Karmel, who made her name on the outdoor barbecue circuit, began
teaching grilling indoors several years ago. She prefers grill pans for her own cooking.
She likes a customized setup developed when she was unhappy with
indoor results: Start with a round, anodized aluminum, nonstick grill pan, which has raised ridges along the bottom for searing.
Then add a domed lid that normally covers a deep chef's pan.
The result, Karmel attests, is a pan that imparts beautiful grill
marks and produces a nice sear, while the cover allows more hot air to rotate around the food--which is the secret to outdoor
grilled flavor. For smaller and thinner cuts of meats and for vegetables, you can forgo the cover.
If you're a beginner, the key is to start with a pan that is preheated--which
is very important--on medium heat. You don't want to cook on high heat, which won't cook the food any faster and could ruin
your pan.
Once you learn the basics, you can work on a level of finesse, Karmel
said. Protein, for instance, sticks to hot surfaces when first being cooked, but if you're patient, and coat the meat with
a little olive oil, it will release itself. You only want to turn the food once, which sounds like common sense, until you
realize that people have an almost innate tendency to move, poke and prod meat into shoe leather. Your steak, or other cut
of meat, should rest at least five minutes after cooking to allow the flavorful juices to redistribute evenly.
Another grill pan aficionado, Jamee Ruth, wrote the concise and
straightforward "Grill Pan Cookbook" after having an epiphany with grilled asparagus.
"Unlike a traditional grill, it doesn't burn," Ruth said. "The ridges
sear the food and the little valleys in between collect moisture."
Grill pans are great for vegetables, she added. A boneless breast
of chicken also is superb, seasoned simply with some coarse salt and fresh pepper. Grilled four to five minutes on one side,
turned for another three or four minutes, that breast will be the "juiciest piece of chicken you've ever eaten, with no added
fat."
In his indoor grilling book, "Raichlen's Indoor! Grilling," author
Steven Raichlen adds countertop rotisseries, stove-top smokers and fireplaces to the mix.
A bit of an anthropologist, Raichlen noted that indoor grilling
is really as old as man-kind itself, which has been confirmed by remnants of cave fires found near Beijing among the remains
of Homo erectus, a cook who goes back about 1.8 million years.
In a repeat of that cave grilling, Italians are dusting off what
are called Tuscan grills, made to fit into their fireplaces.
"Cooking in the fireplace is the closest thing to grilling over
charcoal or wood out-doors," Raichlen said. "The principle is pretty simple. You just build a good pile of embers and rake
them under a Tuscan grill." Raichlen said there is even a fireplace rotisserie now available, which makes an incredible leg
of lamb or pork shoulder.
The stove-top rotisserie, he added, took him by surprise. He found
that it was perfect for, say, quartered artichokes basted with garlic and parsley oil and spit grilled. He also quartered
onions and basted those with balsamic vinegar.
Raichlen also has become a big fan of stove-top smokers, which he
calls "elegant in their simplicity and effective in their design" for their ability to imbue food with the smoke flavor of
authentic barbecue, often in 10 to 20 minutes. With sawdust or even hardwood pellets, he said, any cook can create intense
hickory, cherry, apple or mesquite flavor.
"If I were to buy only one [indoor grill], chances are I'd buy a
high-powered [electric] contact grill," Raichlen said. "Or a cast-iron grill pan, but that can get smoky and hard to clean."
Raichlen said that most people grill the same three or four dishes
over and over and don't have much room, so a good contact grill will be versatile and easy. More than 40 million Americans
already own a Foreman contact grill, he added.
In 1995, when those now-ubiquitous grills first came on the market,
Holly Rudin-Braschi, author of "Grill Power," gave one a try. She was hooked on the ability to grill year-round and get food
on the table fast. The downside, she found over time, was that many contact grills lacked the power to sizzle foods at very
high and dry heat, so if you want to buy one, check those with a higher wattage and variable heat settings. The hottest electric
grills available, she said, will range from 1,200 to 1,700 watts.
Rudin-Braschi finds that the two-sided contact grills keep the food
juicy by preventing moisture evaporation while steaming the food. Deep grilling ridges can accomplish caramelized grill marks
and the result can be healthier because fat drains off.
After the type of equipment you use, seasoning is the next important
step.
Karmel has developed a "grilling trilogy" composed of salt, pepper
and olive oil, which she uses in her training of chefs to showcase the inherent flavors of grilled food without masking them
with thick rubs, marinades or sauces.
Once you have the technique down, she added, try adding some smoked
paprika for outdoor flavor.
Chicagoan Kevin Appleton, executive chef at Robert Morris College,
employs his own dry rub with garlic, onion, thyme, basil and other spices. He encourages home cooks to follow suit.
"Don't be afraid," he said. "Get in there and experiment, have some
fun."
 Send "Lyla" an email Click here
lylasrecipes.com Copyright © 2005-06
Los Angleles California
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