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Sunday brings one of the biggest calorie fests of the year. We’re contributing to the party by offering a more healthful take on a creamy dip recipe. ....
Although the ingredients are basic, making golabki is quite time-consuming, so I wanted to come up with a faster method. I realize that today s dish doesn’t look like stuffed cabbage, but the flavor of this one-pot beef-and-cabbage scramble is very golabki like. I tweaked some of the ingredients to make this recipe Heart Smart®. To keep the saturated fat in check, I used ground sirloin. Buying ground beef can be a little confusing. It s often labeled as chuck, round or sirloin. Other times, a lean-to-fat ratio is given, such as 80/20 (usually ground chuck), 85/15 (usually ground round) or 90/10 (usually ground sirloin). To get the leanest ground beef, look for a package labeled at least 90% lean. ....
Our low-sodium, low-saturated fat hors d’oeuvre is simple to prepare, festively elegant and absolutely delicious. Preparing the individual bread slices can be done a day or two in advance. Just store the toasted bread in a tightly sealed bag until ready to assemble. The simple, two-ingredient cheese topping features part-skim ricotta cheese. Ricotta cheese is similar to a fine-textured cottage cheese with a slightly sweet flavor. When beaten, it becomes smooth and somewhat silky. Ricotta cheese comes in whole milk, part-skim (reduced-fat), low-fat (light) and fat-free forms. While whole-milk ricotta is the creamiest, it contains the most saturated fat. Low-fat and fat-free versions have little or no saturated fat, but lack flavor and have a crumbly, almost gritty texture. We opted for part-skim ricotta which had a good, creamy texture, yet kept our saturated fat content in check. ....