| Biologi Sistem Pencernaan [Digg] Posted: 15 Feb 2010 11:50 AM PST Saluran pencernaan terdiri dari mulut, tenggorokan, kerongkongan, lambung, usus halus, usus besar, rektum dan anus. Sistem pencernaan juga meliputi organ-organ yang terletak diluar saluran pencernaan, yaitu pankreas, hati dan kandung empedu.  |
| Ataxia-Telangiectasia [Digg] Posted: 15 Feb 2010 02:48 AM PST Ataxia-telangiectasia adalah kekacauan keturunan yang ditandai dengan tidak ada koordinasi, membesarnya pembuluh kapiler, dan meningkatnya kemungkinan infeksi. Meningkatnya kemungkinan infeksi pada orang dengan ataxia-telangiectasia karena kegagalan fungsi limfosit B dan T. Sering kali, kadar antibodi kelas IgA dan IgE juga kurang.  |
| Dilly Casserole Bread Posted: 15 Feb 2010 01:15 AM PST  Ingredients : - 2 cups Pillsbury BEST(R) All Purpose Flour, or as needed
- 2 tablespoons sugar
- 2 teaspoons instant minced onion
- 2 teaspoons dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package active dry yeast
- 1/4 cup water
- 1 tablespoon margarine or butter
- 1 cup small curd creamed cottage cheese
- 1 egg
- 2 teaspoons margarine or butter, melted
- 1/4 teaspoon coarse salt (optional)
Cooking Directions : - In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
- In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130 degrees F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 45 to 60 minutes.
- Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
- Heat oven to 350 degrees F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
Yield: 18 servings Still Hungry? Notes: Submitted by Leona Schnuelle, Crab Orchard, NE Bake-Off(R) Contest 12, 1960 $25,000 Nutrition per serving : - Calories: 82 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 0 g
- Fat: 1 g
- Protein: 3 g
- Sugars: 1 g
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| Onion Lover's Twist [Digg] Posted: 15 Feb 2010 12:50 AM PST Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.  |
| Onion Lover's Twist Posted: 15 Feb 2010 12:45 AM PST  Ingredients : - 3 1/2 cups Pillsbury BEST(R) All Purpose or Unbleached Flour, or as needed
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 package active dry yeast
- 3/4 cup water
- 1/2 cup milk
- 1/4 cup margarine or butter
- 1 egg
- 1/4 cup margarine or butter
- 1 cup finely chopped onion
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon sesame or poppy seed
- 1/2 teaspoon garlic salt
- 1 teaspoon paprika
Cooking Directions : - Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; mix well. In small saucepan, heat water, milk and 1/4 cup margarine until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
- Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in all remaining filling ingredients. Set aside.
- Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18x12-inch rectangle. Cut rectangle in half crosswise to make two 12x9-inch rectangles; cut each rectangle into three 9x4-inch strips.
- Spread about 2 tablespoons onion mixture over each strip to within 1/2 inch of edges. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
- On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
- Heat oven to 350 degrees F. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks for 1 hour or until completely cooled.
Yield: 16 servings Still Hungry? Notes: Submitted by: Mrs. Nan Robb, Huachucha City, AZ Bake-Off(R) Contest 21, 1970 $25,000 GRAND PRIZE WINNER Nutrition per serving : - Calories: 177 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 0 g
- Fat: 6 g
- Protein: 3 g
- Sugars: 4 g
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| Catalan Sauteed Polenta and Butter Beans Posted: 15 Feb 2010 12:39 AM PST  Ingredients : - 4 teaspoons extra-virgin olive oil, divided
- 1 (16 ounce) tube prepared plain polenta, cut into 1/2-inch cubes
- 1 clove garlic, minced
- 1 small onion, halved and thinly sliced
- 1 red bell pepper, diced
- 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
- 1 (15 ounce) can butter beans, rinsed
- 4 cups packed baby spinach
- 3/4 cup vegetable broth
- 1/2 cup shredded Manchego or Monterey Jack cheese
- 2 teaspoons sherry vinegar
Cooking Directions : - Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
- Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
Yield: 4 servings Still Hungry? This dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Notes: Note Look for smoked paprika with other specialty spices; it's available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. Make it a Meal Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone. Nutrition per serving : - Calories: 276 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 6 g
- Fat: 9 g
- Protein: 11 g
- Sugars: 4 g
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| Spring Risotto Posted: 14 Feb 2010 10:58 PM PST  Ingredients : - 3 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups uncooked MINUTE White Rice
- 1 (14.5 ounce) can chicken or vegetable broth, warmed
- 1/2 cup milk
- 1 pound asparagus, trimmed, chopped into 2-inch pieces
- 1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Cooking Directions : - Melt butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.
- Toss in rice and stir to coat the rice. Add warm broth, milk and asparagus.
- Bring to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.
Yield: 6 servings Still Hungry? Notes: Healthy Living Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving. Jazz It Up Add 1 cup diced Virginia ham.  |
| Spanish Rice Salad Posted: 14 Feb 2010 10:40 PM PST  Ingredients : - 2 cups cooked white rice
- 2 (11 ounce) cans Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1 cup shredded reduced-fat Cheddar cheese
- 3/4 cup Old El Paso(R) Thick 'n Chunky Salsa
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 ripe avocado, pitted, peeled and cut into wedges
- 10 fresh cilantro sprigs
Cooking Directions : - In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
- Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.
Yield: 10 servings Still Hungry? Get a flavor-packed salad on the table in just two steps! Notes: Submitted by Ann Everett, Cornelius, NC Bake-Off(R) Contest 40, 2002 Nutrition per serving : - Calories: 172 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Fat: 5 g
- Protein: 6 g
- Sugars: 4 g
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