tag:blogger.com,1999:blog-32902401897384725522024-02-07T09:01:54.262+07:00Delicioso InstanteMake your life more easyOwnerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3290240189738472552.post-62152172645241381732012-10-24T10:09:00.004+07:002012-10-24T10:49:11.007+07:00Nuts Normalize Blood Sugar Levels<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5-MXkbuVOGe3R4zhCJ-66hEuXFLJq_FU3KWEeont9ERUIjLvGZrM7ENP5VXOZ2MK_apaQJrKrLqyGPpqLqkpscvE5mxOuNCn-IktxbTbRYlEHHhqDCQLgOInDYQVADeOzZsmksD2OEw/s1600/42A037F83717EEED2E75782AA488E0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5-MXkbuVOGe3R4zhCJ-66hEuXFLJq_FU3KWEeont9ERUIjLvGZrM7ENP5VXOZ2MK_apaQJrKrLqyGPpqLqkpscvE5mxOuNCn-IktxbTbRYlEHHhqDCQLgOInDYQVADeOzZsmksD2OEw/s200/42A037F83717EEED2E75782AA488E0.jpg" width="200" /></a></div>
Your blood sugar disorder, it is now easy to control blood sugar levels. Keep nuts as snacks you.<br />
<br />
"Nuts are a good source of protein and are likely to help reduce blood glucose response and lower blood pressure," said Dr. David Jenkins of St. Patrick Hospital. Michael in Toronto, reported by Reuters (23/10).<br />
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Nuts are a low-glycemic index scale is also a source of fiber, antioxidants, vitamins, proteins and minerals that are good, and can lower cholesterol.<br />
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Based on a three-month trial revealed people who ate nuts can lower blood pressure by 4.5 mm Hg compared to wheat products, namely 2.1 mm Hg.<br />
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Of course, normal blood sugar levels to help prevent the occurrence of type 2 diabetes.<br />
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<span style="font-size: x-small;">sources: (C)www.ghiboo.com</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-36327874841899140622012-10-24T00:08:00.001+07:002012-10-24T00:08:24.008+07:00Pizza Siciliana<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbOpBqRMsWVvPE15x8GxzF1UOr6YlwpwaIrTmCRlvvmCB_G9YE_TeBrVPw9tIJWJWJVdcOFixfSoBO5b-JS_b0A3lRA59kLzys6JA7fJqPTFNrACuPk3s5O7drWwhsfjKWI-tztYRMZg/s1600/SicilianaPizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAbOpBqRMsWVvPE15x8GxzF1UOr6YlwpwaIrTmCRlvvmCB_G9YE_TeBrVPw9tIJWJWJVdcOFixfSoBO5b-JS_b0A3lRA59kLzys6JA7fJqPTFNrACuPk3s5O7drWwhsfjKWI-tztYRMZg/s1600/SicilianaPizza.jpg" /></a></div>
Pizza is worth a try for those who want to diet or do not like meat. Because all the topping consists of vegetables.<br />
<br />
Presented To: 6 People<br />
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<br />
<br />
Ingredients:<br />
bread:<br />
500 grams of cake flour<br />
1/2 teaspoon salt<br />
1 tablespoon instant yeast<br />
250 grams of warm water<br />
2 tablespoons olive oil<br />
Concase (Tomato Sauce):<br />
1 onion, finely chopped<br />
1 clove garlic, finely chopped<br />
2 tablespoons olive oil<br />
200 grams tomatoes, shredded<br />
400 grams canned tomatoes (can be replaced with 5 plum tomatoes, boiled and shredded<br />
50 grams of tomato paste<br />
1 teaspoon salt<br />
1/2 teaspoon granulated sugar<br />
1 teaspoon of basil<br />
2 teaspoons of oregano<br />
topping:<br />
2 tablespoons olive oil<br />
1/2 red bell pepper, cut into long<br />
1/2 green bell pepper, cut into long<br />
1/2 yellow bell pepper, cut into long<br />
75 grams of pepperoni<br />
50 grams of button mushrooms, thinly sliced<br />
1 tomato, thinly sliced round<br />
100 grams of mozzarella cheese<br />
<br />
How to prepare:<br />
<br />
Making Bread:<br />
1. Sift the flour, then mix with salt, instant yeast<br />
2. Enter the warm water and olive oil for 10 minutes while diuleni, round dough<br />
3. Allow the dough for 15 minutes. Milled and enter the 24 cm diameter pizza pan that has been smeared with olive Minya<br />
4. The dough is ready to be closed topping<br />
<br />
Make concase:<br />
1. Heat the olive oil. Saute onion and garlic until softened, about 5 minutes<br />
2. Enter the grated tomatoes, canned tomatoes and tomato paste. Cook until thick, stirring frequently, until bubbling<br />
3. Add salt, sugar, oregano, and basil. Stir briefly then remove and let cool.<br />
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How to Make:<br />
1. Heat the olive oil and red pepper tunis, green, and yellow too pepperoni. Pick up after wilting. Put it in concase. Stir Rata.<br />
2. Trimmed pizza dough and olive oil rub concase<br />
3. Sprinkle mushrooms tomato and mozarella cheese. Oven with a temperature of 200 degrees Celsius for 20 minutes.<br />
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<span style="font-size: x-small;">Sources: Delicious Magazine Instant</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-16423734159694362702012-10-23T23:55:00.002+07:002012-10-23T23:55:36.760+07:00Baked Potatoes Cereal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOKm0V-oFGmn3V_7bMygD5H1o5l1Rk2bVsxTbLFTTC9vWwy08N_YZKojuMHu-lcfaa5RGbxrYBtmbD4TzeRVzbWRi2-uB0zEM3k_KmklyeBN1DwCZfkeHD35q4ujS_Z9W90pcCFoQFaU/s1600/Baked_Potatoes_Cereal.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOKm0V-oFGmn3V_7bMygD5H1o5l1Rk2bVsxTbLFTTC9vWwy08N_YZKojuMHu-lcfaa5RGbxrYBtmbD4TzeRVzbWRi2-uB0zEM3k_KmklyeBN1DwCZfkeHD35q4ujS_Z9W90pcCFoQFaU/s1600/Baked_Potatoes_Cereal.png" /></a></div>
Varied breakfast menu for the family. Please, try the recipe on this one! Blend of potatoes, vegetables and cereal will provide complete nutrition for the move. sausage stuffing and vegetables blend with a soft savory potatoes. Be the breakfasts were hearty filling.<br />
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Estimated Preparation Time: 45 Minutes<br />
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Ingredients:<br />
500 grams of potatoes, wash, cut thinly crosswise, boiled until tender<br />
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contents:<br />
1 tablespoon butter<br />
20 grams onion, chopped<br />
2 pieces of beef sausage, cut into rough oblique<br />
1 tablespoon flour<br />
4 tablespoons Nestlé Dancow fullcream, dissolved in 150 ml water<br />
50 grams of carrots, thinly sliced<br />
100 grams of broccoli, remove the flowerets, blansir<br />
1 tablespoon MAGGI Seasoning<br />
½ teaspoon nutmeg powder<br />
½ teaspoon ground pepper<br />
½ teaspoon of salt<br />
<br />
topping:<br />
20 grams of Nestle cornflakes, crushed<br />
3 tablespoons grated Cheddar cheese<br />
<br />
How to prepare:<br />
<br />
1. Contents: saute onion until wilted and fragrant.<br />
2. Enter the sausage, stirring until stiff.<br />
3. Sprinkle with flour, stirring until blended.<br />
4. Pour the milk, stir until boiling.<br />
5. Enter the vegetables and seasonings, simmer until thick. Lift.<br />
6. Prepare a heat resistant dish, basting with butter.<br />
7. Fill Pour batter into dish. Flatten.<br />
8. Cover with sliced potatoes.<br />
9. Sprinkle with Topping. Bake in hot oven 180 C for 30 minutes. Remove and serve warm.<br />
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<br />
Tips:<br />
- To save time, the dish can be made at night. Staying warm again in the morning.<br />
- Replace the vegetables according to taste. The sausage can be substituted bacon or minced meat.<br />
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<span style="font-size: x-small;">Sources: www.sahabatnestle.co.id</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-85317022913478783102012-10-23T23:46:00.004+07:002012-10-23T23:46:58.179+07:00Pudding Orange Guava Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtG5jF-G_usQa9QePbK3X66AMHTiHwI6XTJVPiASo9qEfZ4lzutlAK5OH4W0XDOKkRQWtST7SLWnSSe0wtAf-B8HDHOGvqXbfth0IYFeAn-pteO5vsLjialb75yNbAi8Ba2iwX90Gjy4/s1600/Pudding+Orange+Guava+Sauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtG5jF-G_usQa9QePbK3X66AMHTiHwI6XTJVPiASo9qEfZ4lzutlAK5OH4W0XDOKkRQWtST7SLWnSSe0wtAf-B8HDHOGvqXbfth0IYFeAn-pteO5vsLjialb75yNbAi8Ba2iwX90Gjy4/s1600/Pudding+Orange+Guava+Sauce.jpg" /></a></div>
Enjoy the sweet taste of red guava and fresh orange sauce combine in a delicious piece of pudding. Pudding Orange Guava Sauce not only spoil the tongue, but also rich in benefits because it contains milk and honey. Serve in cold conditions so freshness is more pronounced.<br />
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<br />
Estimated Preparation Time: 60 Minutes<br />
<br />
Presented To: 6 People<br />
<br />
Ingredients:<br />
500 ml guava juice (from fresh red guava)<br />
5 tablespoons Nestlé Dancow fullcream, dissolved in 200 ml water<br />
1 packet gelatin powder<br />
75 grams sugar<br />
<br />
Orange Sauce:<br />
300 ml orange juice<br />
3 tablespoons of honey<br />
1 teaspoon cornstarch, dissolved in a little water<br />
<br />
How to prepare:<br />
<br />
1. Put guava juice in a saucepan, add the milk, gelatin and sugar.<br />
2. Cook until boiling. Lift.<br />
3. Pour into a pudding mold. Allow to cool and harden.<br />
4. Orange Sauce: Boil juice and honey to a boil.<br />
5. Add cornstarch solution, stirring until thick. Remove, let cool.<br />
6. Serve pudding with sauce.<br />
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Tips:<br />
- To make guava juice, guava select a dark red and really red color. Blender follows guava seeds and strain to get the juice is thick.<br />
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Nutritional Information:<br />
Calories: 137 Cal<br />
Carbohydrates: 34 grams<br />
Fat: 0.6 grams<br />
Proteins: 0995 grams<br />
Fiber: 1.78 grams<br />
<br />
<span style="font-size: x-small;">Sources: www.sahabatnestle.co.id</span><br />
<br />
Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-10858347241575490712011-05-29T11:41:00.001+07:002011-05-29T11:42:53.192+07:00How to Make Scrambled Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicma2K7pFTzhFQXFRSjZOZeaB74oRVCY4pW6-E406vOnoV1Dc9Ckdv-u6YVeQ4pxk1sHtdfJvGAYkgcFVxiu-wKVnfZSldYsBDAkqzePG3jHxVXDnTY_MEzb14KG7B-VJDhyphenhyphenGO6C898Gw/s1600/35011.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicma2K7pFTzhFQXFRSjZOZeaB74oRVCY4pW6-E406vOnoV1Dc9Ckdv-u6YVeQ4pxk1sHtdfJvGAYkgcFVxiu-wKVnfZSldYsBDAkqzePG3jHxVXDnTY_MEzb14KG7B-VJDhyphenhyphenGO6C898Gw/s320/35011.jpg" alt="How to Make Scrambled Eggs" id="BLOGGER_PHOTO_ID_5611993766522053634" border="0" /></a>The secret to making moist, fluffy scrambled eggs is all in the scrambling.<br /><br />You'll need low, gentle heat and patience to make perfect scrambled eggs.<br /><br />1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.<br /><br />Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs.<br /><br />2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.<br /><br />3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.<br /><br />4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.<br /><br />5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.<br /><br />6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.<br /><br />7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.<br /><br />8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.<br /><br />9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.<br /><br />10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.<br /><br />11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.<br /><br />12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.<br /><br />13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.<br /><br />search by all recipesOwnerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-27269641988450298502011-05-29T11:38:00.000+07:002013-04-24T22:19:06.394+07:00Topping and Baking Pizza<a href="http://deliciosoinstante.blogspot.com/2011/05/topping-and-baking-pizza.html" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="Topping and Baking Pizza" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMgOQOuM1Agb0gBx53ELWZkAnNDUBE2Q-vhb2t7sesSfwGNxSWtwW7zfNDHSY8xqjdwWjlT82f6_RYe1FIL3YYcz9w8SuWylXxQJkaLSZ_aIrmuBbNzPGg8GWbabyY9Ia1l1NlKy-Aufs/s320/7732.jpg" id="BLOGGER_PHOTO_ID_5611993091863580114" style="float: left; height: 140px; margin: 0px 10px 10px 0px; width: 140px;" title="Topping and Baking Pizza" /></a>There's almost no limit to the toppings that can be placed on a pizza crust.<br />
<br />
1. Generally, the hotter the oven, the better the pizza will be.<br />
<br />
Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C)--the stone needs heat up while the oven heats. Large thick-crusted pizzas might need the oven's temperature to be closer to 400 degrees F (200 degrees C) in order to cook completely before the toppings burn.<br />
<br />
A great way to create a crunchy crust is to preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.<br />
<br />
Top 20 Pizza Recipes<br />
<br />
2. Once the pizza dough has been formed and placed on a dusted peel, lightly brush the crust with olive oil. This helps ensure a golden brown, crispy crust rather than a dry, dusty outer crust. However, oil is not required; for a lower-fat pizza, skip the oil altogether.<br />
<br />
Forming Pizza Crust<br />
<br />
3. We topped our crust with tomatoes and fresh basil, followed with a thin layer of cheese.<br />
<br />
There is an infinite amount of creativity that can go into this fun process. Pizza can be made with exotic topping like apples and walnuts or fresh figs and prosciutto just as easily as traditional tomato sauce and pepperoni. In Europe and Japan, common pizza toppings include sweet corn and peas.<br />
<br />
4. The order in which the ingredients are layered is important: the same ingredients layered in a different order will yield a completely different product. If we had put the cheese down first, the tomatoes, then the basil, the basil would burn and the cheese would not brown.<br />
<br />
We chose Mozzarella, Fontina and Parmesan cheeses to top our pizza. These cheeses are all very low in moisture and will brown fairly quickly. The tomatoes, however, have a high moisture content and will not caramelize, but will dehydrate slightly for a more concentrated tomato flavor. With the cheese on the top, the basil will not burn, and the tomatoes will retain most of their moisture.<br />
<br />
5. Once the oven is hot and the pizza is topped and ready to go, it is time to place the pizza on the hot pizza stone. Before placing the pizza in the oven, jiggle the peel. Make sure the pizza slides around easily and does not stick to the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.<br />
<br />
6. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. Close the oven door and let the pizza bake.<br />
<br />
7. Depending on your oven and the size of the pizza, it might need to be turned to ensure even baking. Check the pizza after the first five minutes in the oven. If some areas are browning more than others, slip the peel underneath the pizza like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.<br />
<br />
8. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help the crust darken and make it even tastier. To add a garlic flavor, infuse the oil with minced garlic before brushing it onto the crust.<br />
<br />
9. The pizza is done when the cheese is melted and medium to dark brown in color--color is flavor. Carefully remove the pizza with the peel and let it cool slightly.<br />
<br />
10. It can be topped with additional fresh basil if desired. Slice with a pizza wheel or chef's knife, and serve.<br />
<br />
<span style="font-size: 85%;">search by all recipes</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-48208147491400434972011-04-19T12:13:00.001+07:002013-04-24T22:18:15.997+07:00Broccoli To Prevent Stroke<a href="http://deliciosoinstante.blogspot.com/2011/04/broccoli-to-prevent-stroke.html" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="Broccoli To Prevent Stroke" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrHCrhxrnrVR_lw4uWyp2btpm1ZKwx5UaNnzTw2vLSq0gQ2mh2SSXlqWAsf0OwinB_iIijG50uyJjF8p9FmBmHaHYoaZDUAx309Gt_Ik7vakfNEPOHN0_iJv-I16lF_tLgcSugqHYrpY/s400/brokoli.jpg" id="BLOGGER_PHOTO_ID_5597158462308149314" style="float: left; height: 100px; margin: 0px 10px 10px 0px; width: 75px;" title="Broccoli To Prevent Stroke" /></a>Many of eating fruits and vegetables can lower the risk of heart disease, cancer, and many other diseases. So is the case with broccoli, 1 efficacy more than broccoli that you need to know is to prevent stroke.<br />
<br />
In the first major studies that examine this relationship, a team of epidemiologists led by Kaummudi Harvad J. Joshipura, observing the eating habits of more than 75,000 women.<br />
<br />
The researchers found that each daily servings of fruits and vegetables to reduce the incidence of stroke ishemic to 7%. In outline, 4 among 5 strokes are ischemic, caused by blood clots that block blood flow to the brain.<br />
<br />
Means that women who added a few slices of broccoli into a food can reduce the risk of stroke by one quarter.<br />
<br />
Until now scientists have not found the explanation of the power that destroys these blood clots. Experts suspect, a diet high in agricultural products reduces the risk of stroke, because these foods tend to be low in fat and rich with material that is friendly to the heart, the case of fiber, foliate, and potassium. However, nutrient-nutrient also has limitations.<br />
<br />
Joshipura emphasize, not all the same nutritious vegetables. Potatoes and legumes for example, has no measurable risk reduction. People who have the lowest risk was more consuming crucify vegetables such as broccoli, cabbage, and cauliflower, plus green leafy vegetables and citrus fruits.<br />
<br />
<span style="font-size: 78%; font-style: italic;">Source: Tabloid Aura</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-68680900641622243902011-04-19T12:03:00.001+07:002011-04-19T12:05:53.204+07:00Saving Materials with Fine Cuisine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPVD6Y98qfEcesmpd1_6neZOdOm5NI4pCL77gcLQEcArqqp1xuaCeOhkeoMM9caRJ5T51caSvO4pNGG7Ej47O3PXumlaTaEMbVHFngeIbOFw6_d-0CHZO4sSyVZVUx6aP_86SCstqEkk/s1600/tips.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 108px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPVD6Y98qfEcesmpd1_6neZOdOm5NI4pCL77gcLQEcArqqp1xuaCeOhkeoMM9caRJ5T51caSvO4pNGG7Ej47O3PXumlaTaEMbVHFngeIbOFw6_d-0CHZO4sSyVZVUx6aP_86SCstqEkk/s320/tips.jpg" alt="Tips" id="BLOGGER_PHOTO_ID_5597156000568268418" border="0" /></a>1. Refrigerator has 2 compartments of different functions: refrigerators and freezers with temperature, each a maximum of 4 ° C and -4 ° C.<br /><br />2. Basically, the food or food ingredient that is stored in the refrigerator will continue to experience decay if stored over a predetermined shelf life. Refrigerator function slows the decay process, not eliminate. So make sure the electricity is stable and proper maintenance for your refrigerator shall perform their tasks with excellence.<br /><br />3. Always store materials that have been cleaned. Do not forget to use a sealed plastic containers for meats, fish, fruit and dairy products (butter, yogurt, fresh milk & cheese)<br /><br />4. Never use a container made of metal for a long time. Type of metal that is safe, if forced to use it, is stainless steel and still be closed tightly to avoid unwanted reaction from the food and metal contacts.<br /><br />5. Do not store cooked foods that are new and still heat directly into the refrigerator. In addition to speed up spoiled food due to uneven cooling, it also destroys the refrigerator itself.<br /><br />6. For fruit and vegetables, use a perforated plastic bag for ventilation to survive long. A sealed plastic bag causes the rapid decay of fruit and vegetables because there is no air flow.<br /><br />7. If using a freezer to store food and food ingredients together, place the cooked dish is always at the top. Do not allow droplets of liquid from meat, fish or other fall into a cooked dish.<br /><br />8. Also, do not put anything on top of mold ice cubes in the freezer. You definitely do not want to serve ice syrup taste fishy fish because tertetesi ice water from the storage bag of fish.<br /><br />9. Refrigerator not the last place of the dishes that still want to save. Be sure to clean the fridge from the occasional dish that has been stored too long.<br /><br />10. To be practical and safe for health, give dates of any food or dishes are stored so that you know the age of the food you store in the refrigerator.<br /><br />11. Now a lot of available container (container) with quality food grade plastic. This container could be a good choice because it can be used for a long time because of air-tight and the material was adjusted to maintain the quality of food.<br /><br />12. For fresh milk products and derivatives, limit to consume a maximum of 1 day before the due date of expiry. This product can be damaged before the expiry date on them because of poor handling or the power-down occurs more than 2 hours.<br /><br />13. Refrigerator defrost older models have a process (eliminating frost), this is a good time to clean the closet. Ideally 6 months and not have to pick flowers for ice with sharp objects loose.<br /><br />14. Do not take the interest of ice for consumption, such as a refrigerator for a glass of syrup. There is a possibility when the thaw, there are some bacteria that live again.<br /><br />15. Raw food such as onions and potatoes do not need to be stored in the refrigerator. Simply keep away from sunlight, excessive heat or humidity.<br /><br />16. Rice, wheat flour and the like may be positioned on a floor covered with wood to avoid direct contact. To be more safe and durable, the rice should ideally be stored in a plastic container with a lid. Do not give them the opportunity fleas or rodents enjoy your own rice.<br /><br />17. For dried herbs, powder, sugar and salt, use a closed container made of glass. Bottles of food materials can be used after rinsed clean and dried. Do not forget to attach the appropriate labels for content does not need unnecessary errors.<br /><br />18. Herbs can also be stored in the refrigerator wrapped in paper or plastic to retain moisture so that the essence or the aroma will not evaporate necessary and not dry. Keep in refrigerator bottom drawer.<br /><br /><br />Source: Author-Reinhart PolyOwnerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-53263832707206981292010-04-02T16:46:00.001+07:002010-04-02T16:48:05.393+07:00Steak Meat Sauce Fried Apples<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5NkafZLc5KXhon_xIv7FBewrl8YMWDsqDp10pqi7HS1iXNkwfsnUePazHHiCI_o3ACVqNfb-EsGowelvjDGdutOAuOQSsh_6q8LEnPEgJ-shCiCSLIz5RBbpZt6vZJ1FRn6y4O1X828/s1600/Steak+Meat+Sauce+Fried+Apples.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5NkafZLc5KXhon_xIv7FBewrl8YMWDsqDp10pqi7HS1iXNkwfsnUePazHHiCI_o3ACVqNfb-EsGowelvjDGdutOAuOQSsh_6q8LEnPEgJ-shCiCSLIz5RBbpZt6vZJ1FRn6y4O1X828/s200/Steak+Meat+Sauce+Fried+Apples.png" alt="Steak Meat Sauce Fried Apples" id="BLOGGER_PHOTO_ID_5455474292258871106" border="0" /></a>If the steak is usually only a seasoned pepper and salt, this one instead of steak wrapped in flour until crispy savory taste. Fresh apple sauce also makes it more tasty steaks. Creating an atmosphere of New Year's Eve you more exciting!<br /><br />Estimated Preparation Time: 60 Minutes<br /><br /><span class="fullpost"><br />Materials:<br />300 grams of meat has beef, sliced ½ cm<br />1 clove garlic, grated<br />1 tablespoon Maggi Sesoning<br /><br />Stir ingredients together:<br />¼ teaspoon nutmeg powder<br />3 tablespoons cornflour<br />1 tablespoon Nestlé DANCOW Fullcream<br />½ teaspoon salt<br /><br />Apple Sauce:<br />1 tablespoon butter<br />1 slice bacon, diced<br />50 grams onion, thinly sliced<br />300 grams of apples, cut into small dice<br />1 tablespoon lemon juice<br />1 teaspoon sugar<br />½ teaspoon ground pepper<br />1 teaspoon salt<br />3 tablespoons Nestlé DANCOW Fullcream, dissolving with 100 mL water<br /><br />How to Treat:<br /><ol><li>At-at meat until slightly wider.</li><li>Marinate with garlic, Maggi until blended.</li><li>Lightly coat with flour mixture.</li><li>Fry in the hot oil until slightly dry and mature. Remove and drain.</li><li>Make Apple Sauce: Saute onion and bacon until wilted and fragrant. Insert the apples, stir until wilted. Add lemon juice, pepper, salt and milk. Stir until blended. Lift.</li><li>Serve steaks with sauce.<br /></li></ol><br />Tips:<br />- After the starch bandaged, leave some time to let the adhesive layer of the flour and fry until crispy and crunchy. Serve the steaks in a warm state.<br /><br /><br />Nutrition Information:<br />Calories: 378 Calories<br />Carbohydrates: 22.2 grams<br />Protein: 21.8 grams<br />Fat: 22.4 grams<br />Fiber: 1.97 grams<br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com1tag:blogger.com,1999:blog-3290240189738472552.post-78917509760447607222010-04-02T16:36:00.001+07:002010-04-02T16:38:49.675+07:00I phaB Song (Korean Mixed Rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5_cPlZlj6oKoGnfREAYQ_cmiamHQtrABe_0DqH2DiUaQIj8LXgHSvIm16zhP_fsmWcNqu8VCxceMue_AGqcZ9chZHfgoyWsxnMFmQUUDSp9Q0mb00MkfsQVffARhSoL4rwSryYcPs0/s1600/songIPhab.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej5_cPlZlj6oKoGnfREAYQ_cmiamHQtrABe_0DqH2DiUaQIj8LXgHSvIm16zhP_fsmWcNqu8VCxceMue_AGqcZ9chZHfgoyWsxnMFmQUUDSp9Q0mb00MkfsQVffARhSoL4rwSryYcPs0/s200/songIPhab.jpg" alt="I phaB Song (Korean Mixed Rice)" id="BLOGGER_PHOTO_ID_5455471747629760146" border="0" /></a>There is nothing wrong at all once tried a recipe from neighboring countries.<br />Song I phaB or rice mixed with Korean taste your worth trying, to provide an atmosphere that 'different' in your family<br /><br />Presented To: 5 People<br /><br /><span class="fullpost"><br />Materials:<br />350 grams of rice, wash, drain<br />200 grams of beef has, roughly chopped<br />2 tablespoons soy sauce (light soy sauce)<br />200 grams of edible mushroom, cut into 2<br />1/2 teaspoon ground pepper<br />1 teaspoon salt<br />600 cc water<br />1 tablespoon sesame oil<br />4 leeks, thinly sliced<br />2 tablespoons sesame seeds, toasted, crushed<br />2 tablespoons vegetable oil<br /><br />How to Treat:<br /><ol><li>Heat oil.</li><li>Enter the beef, soy sauce, mushroom, pepper powder, salt, sesame oil, green onion and stir well.</li><li>Cook until half-cooked beef.</li><li>Enter the rice and stir well.</li><li>Add water.</li><li>Cook, stirring frequently, until water is absorbed and hold out, hold up.</li><li>Heat enough water in the steamer, and cook until boiling.</li><li>Enter stir the rice.</li><li>Steamed until cooked, remove, sprinkle with sesame seeds on top.</li><li>Serve warm.<br /></li></ol><br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-8237805346220891542010-04-02T10:30:00.001+07:002013-04-24T22:16:18.914+07:00Pu Yong Hai<a href="http://deliciosoinstante.blogspot.com/2010/04/pu-yong-hai.html" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="Pu Yong Hai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVCV-oCBtiWLY6FkBDbgJaisUc8gtWarvw2gYp7mGmodURhYrCWCPzEOGAi3KidLK1gPCB1uEZ-iar1MuZJls93KXg1oDJOL5zJ1hl35k1v_KJm8dqFX7dDmDnlXYpp-Fk4hZ1ntTnZk/s200/Pu_Yong_Hai.jpg" id="BLOGGER_PHOTO_ID_5455377404917799474" style="float: left; height: 120px; margin: 0pt 10px 10px 0pt; width: 160px;" title="Pu Yong Hai" /></a>Cooking this one certainly is not foreign in our tongue, but the recipe Pu Yong Hi this one, very special and worth a try!<br />
Problem taste hmm do not ask .. ok definitely have!<br />
<br />
Presented To: 4 People<br />
<br />
<span class="fullpost"><br />
Materials:<br />
700 grams of crab meat<br />
100 grams of bamboo shoots is cut like a matchstick<br />
2 stalks finely sliced unhampered<br />
1 clove bw. white dimemarkan<br />
3 beaten eggs<br />
Salt and pepper powder to taste<br />
<br />
Sauce ingredients:<br />
1 clove garlic dimemarkan<br />
50 cc water<br />
5 tablespoons tomato sauce<br />
1 teaspoon corn starch / corn thawed<br />
A little peas that have been cleaned<br />
<br />
How to Treat:</span><br />
<ol>
<li><span class="fullpost">Saute garlic until yellowed.</span></li>
<li><span class="fullpost">Enter the crab meat, bamboo shoots and salt, pepper powder and leaves unhampered.</span></li>
<li><span class="fullpost">Especially for fresh bamboo shoots, boiled and drained properly so that the smell is not sharp.</span></li>
<li><span class="fullpost">Combine crab meat stir into beaten eggs.</span></li>
<li><span class="fullpost">Omelette in frying pan flat. Set aside.</span></li>
</ol>
<span class="fullpost"><br />
Make the sauce:</span><br />
<ol><span class="fullpost">
<li>Saute garlic.</li>
<li> Add water and tomato sauce.</li>
<li>Thicken with corn starch liquid / corn.</li>
<li>Enter a pea.</li>
<li>Add salt, there is a smooth, vinegar, sugar if you like the taste of sharp sauce.</li>
<li>Before peas cooked, lift it and pour sauce over pancakes.</li>
</span></ol>
<span class="fullpost"> <br />
Serve while warm</span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-20748160681280625212010-04-02T10:24:00.001+07:002010-04-02T10:26:26.686+07:00Japanese Soy Chicken Stir-Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiOiBoEFR-n-GK3vfngmIAoMXAeqX2bhrhU28PzA_4agasrb5HHwafvN4QIhW4Ou6eAoOlgmTP4gt_qIHrOPPjT724qCbgewv-y0gQMz0om9MzcgrIjw7ABT_NS9zC0ssXDsbAUUYNr8/s1600/Jpn.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiOiBoEFR-n-GK3vfngmIAoMXAeqX2bhrhU28PzA_4agasrb5HHwafvN4QIhW4Ou6eAoOlgmTP4gt_qIHrOPPjT724qCbgewv-y0gQMz0om9MzcgrIjw7ABT_NS9zC0ssXDsbAUUYNr8/s200/Jpn.jpg" alt="Japanese Soy Chicken Stir-Fry" id="BLOGGER_PHOTO_ID_5455375843677953666" border="0" /></a>Saute chicken has a delicious taste, you deserve to try to serve for family dear.<br /><br />Presented To: 5 People<br /><br /><span class="fullpost"><br />Materials:<br />1/2 broiler chickens 5 parts<br />5 fruit hioko mushrooms, diced<br />1 sliced leeks oblique<br />50 grams of pea, cut slanting<br />200 ml broth<br />2 tablespoons soy sauce japan<br />2 tablespoons cooking oil<br /><br />Marinade Ingredients:<br />1/2 onion, thinly sliced<br />2 cloves garlic, finely chopped<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br /><br />How to Treat:<br /><br /><ol><li>Saute onion, garlic until wilted. Add chicken, stir until change color.</li><li>Pour the broth and season to taste with salt and pepper. Enter the mushrooms, peas, soy sauce, Japanese food.</li><li>Sprinkle pieces of green onion, remove from heat.</li><li>Serve warm<br /></li></ol><br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com1tag:blogger.com,1999:blog-3290240189738472552.post-50988057552170455192010-04-02T10:19:00.001+07:002010-04-02T10:21:41.068+07:00Spanish Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwguOLgdwE2iJjPouAaqrlDlV-gLHuBJ4WSEKSjvQFNdhHVNv0AMMQ2n4gO1npwCl6tnBZEgCIPYEs1ABe4lDWKkzsaFlFvIshWqciIzEHUic-rG75mjxk6sjQHdM4RifESPgYQToNxU/s1600/spanishSoup.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwguOLgdwE2iJjPouAaqrlDlV-gLHuBJ4WSEKSjvQFNdhHVNv0AMMQ2n4gO1npwCl6tnBZEgCIPYEs1ABe4lDWKkzsaFlFvIshWqciIzEHUic-rG75mjxk6sjQHdM4RifESPgYQToNxU/s200/spanishSoup.jpg" alt="Spanish Soup" id="BLOGGER_PHOTO_ID_5455374643955728978" border="0" /></a>Spanish cuisine is unique and easy to make, you deserve to try<br /><br />Estimated Preparation Time: 30 Minutes<br /><br /><span class="fullpost"><br />Presented To: 6 People<br /><br />Materials:<br />Fruit ½ cucumber, finely chopped<br />6 plum tomatoes, grated<br />1 red bell pepper, cut into small boxes<br />1 green pepper, cut into small boxes<br />1 onion, finely chopped<br />2 cloves garlic, finely chopped<br />3 slices white bread<br />½ liter of water<br />2 tablespoons olive oil<br />1 tablespoon red wine<br />½ tsp paprika powder<br />1 tablespoon parsley, finely chopped<br />ice cubes to serve<br /><br />How to Treat:<br /><br /><ol><li>stir all ingredients in a bowl, let sit in refrigerator for 20 minutes.</li><li>Blend until smooth and serve with ice cubes<br /></li></ol><br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-17508430485098280632010-04-02T10:02:00.001+07:002010-04-02T10:13:05.925+07:00Vanilla Citrus Punch<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9N-vIlXSV3H5_VJansIeaklEFS2-i6qOHwnRQwjCrbGhZnrtsiGbral6Z7Gg7lb1_RCE5W37PhR5ibeZIVRdTR5mwtqqWD83l70kSabPZuCh_EKX3eUxxC0waz5KdZlX1IN8Uq0BthU/s1600/citruspunchbig.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9N-vIlXSV3H5_VJansIeaklEFS2-i6qOHwnRQwjCrbGhZnrtsiGbral6Z7Gg7lb1_RCE5W37PhR5ibeZIVRdTR5mwtqqWD83l70kSabPZuCh_EKX3eUxxC0waz5KdZlX1IN8Uq0BthU/s200/citruspunchbig.gif" alt="Vanilla Citrus Punch" id="BLOGGER_PHOTO_ID_5455370175171115570" border="0" /></a>Fresh fruit punch flavor is guaranteed to get rid of heat in the daytime activity. Very suitable for the likes picnic tables, try this<br /><br /><span class="fullpost"><br />Materials:<br />3 cups fresh orange juice<br />1 orange sliced<br />1 cup pineapple juice<br />1/4 cup lemon juice<br />1/4 cup lemon juice<br />1 stick vanilla<br />1 1/2 cup cold soda<br /><br />How to Treat:<br /><br /><ol><li>Mix all the juice in large containers.</li><li>Halve the vanilla and add the vanilla seeds in the juice.</li><li>Enter the orange slice and stir to mix.</li><li>Cover and chill in refrigerator (at least 2 hours).</li><li>Pour soda into the juice mixture just before serving.</li><li>Distribute in a glass and enjoy fresh food.<br /></li></ol><br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0tag:blogger.com,1999:blog-3290240189738472552.post-72155845855831139792010-04-02T09:56:00.001+07:002010-04-02T10:12:30.927+07:00Fruit Ginger Wedang<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRLE65JbcL2yi0fV8mJuUhzcjCmxj5X0WwhddyWG02gJIL5MpmKRgdKfejSJXrFuEu-2mG5F_CPFoLAGwyetR2l_3abVhhJ1vZHn_TS9AiH3x8VSDkvJl3vbmlpWRc73jodkAzy6zSTc/s1600/Fruit+Ginger.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRLE65JbcL2yi0fV8mJuUhzcjCmxj5X0WwhddyWG02gJIL5MpmKRgdKfejSJXrFuEu-2mG5F_CPFoLAGwyetR2l_3abVhhJ1vZHn_TS9AiH3x8VSDkvJl3vbmlpWRc73jodkAzy6zSTc/s200/Fruit+Ginger.jpg" alt="Fruit Ginger Wedang" id="BLOGGER_PHOTO_ID_5455368686492638338" border="0" /></a>Try wedang warm ginger and fruit that tastes sweet is not only warm but also makes blood circulation more smoothly. very suitable as an hors d'oeuvre opening, the body will feel fresh and warm. Breathe in the aroma and enjoy it legit!<br /><br />Estimated Preparation Time: 20 Minutes<br /><span class="fullpost"><br />Presented To: 4 People<br /><br />Materials:<br />750 ml water<br />4 cm ginger, roasted, peeled, crushed<br />1 stalk lemongrass, crushed pandan leaf sheets, cut into pieces<br />75 grams sugar<br />5 tablespoons Nestlé ® Coffee Mate<br /><br />Material Content:<br />Tangkue 50 gram, a small piece<br />50 grams candied orange peel, chopped<br />50 grams candied cherries, chopped<br />50 grams of seed pearls boiled<br /><br />How to Treat:<br /><br /><ol><li>Boil water with ginger, lemongrass, pandan and sugar until sugar has dissolved some time. Lift then filter.</li><li>Add Coffee Mate, stir well.</li><li>Place the filling material in 4 serving bowls.</li><li>Pour the ginger water to boil.</li><li>Serve immediately.<br /></li></ol><br />Tips:<br />Choose ginger tuber old enough to give a sharper flavor. Once boiled and filtered, should lift the ginger to get the water does not become bitter.<br /><br />Nutrition Information:<br />Calories: 198 Calories<br />Protein: 4.5 grams<br />Fats: 3975 grams<br />Fiber: 1.34 grams<br />Carbohydrates: 48.75 grams<br /></span>Ownerhttp://www.blogger.com/profile/12473827975574482625noreply@blogger.com0