Recipe Book - NinjaKitchen
Recipe Book
RULE THE KITCHEN Congratulations on your purchase of the Ninja Master Prep Professional,the Ultimate Food and Drink Maker. Unlike any product you’ve owned,the Master Prep Professional is high-powered and versatile allowing youto transform fresh ingredients into extraordinary meals and beverages.This recipe book gives you some great ideas for ways to use boththe pitcher and bowl for all of your food and drink needs.for more recipes, visit www.ninjakitchen.com
Recipes forMaster Prep Pitchers & BowlFrozen Drinks & DessertsDips & MarinadesStrawberry Banana Smoothie . . . . . . . . . . . . . . . . . . 4Banana Whip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Frozen Mojito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Frozen Pomegranate Margarita . . . . . . . . . . . . . . . . 7Creamsicle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Frozen Hot Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . 9Watermelon Slush . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Ninja Snow Cone . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Frozen Peanut Butter Cup . . . . . . . . . . . . . . . . . . . . 12Frozen Toffee Delight . . . . . . . . . . . . . . . . . . . . . . . . . 13Caramel Banana Smoothie . . . . . . . . . . . . . . . . . . . . 14Mocha Frozen Fusion Lite . . . . . . . . . . . . . . . . . . . . 15Fresh Fruit Batidos . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Key Lime Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Tuscan Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Babaganoosh (Grilled Eggplant Dip) . . . . . . . . . . . 19Tzatziki (Cucumber Yogurt Dip) . . . . . . . . . . . . . . . . . 20Orange Mojo Marinade . . . . . . . . . . . . . . . . . . . . . . . . . 21Traditional Guacamole . . . . . . . . . . . . . . . . . . . . . . . . 22Fresh Tomato Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . 23Entrées & SoupsWhite Gazpacho Soup . . . . . . . . . . . . . . . . . . . . . . .Country Chicken Salad . . . . . . . . . . . . . . . . . . . . . . .Skirt Steak With Chimichurri Sauce . . . . . . . . . . .Creole Shrimp Po’ Boy . . . . . . . . . . . . . . . . . . . . . .Smokey Black Bean Soup . . . . . . . . . . . . . . . . . . .Broiled Salmon with Herb Glaze . . . . . . . . . . . . . .Curried Chicken Salad . . . . . . . . . . . . . . . . . . . . . . .24252627282930Table of Contents
Strawberry Banana SmoothieWhat you’ll need:Frozen Drinks& Desserts1 Ripe Banana4 oz. Frozen Strawberries6 oz. Fresh Squeezed Orange Juice2 oz. Frozen Strawberry Sherbet (optional)How to make it:Add all ingredients into the 48 oz. pitcher and use longpulses until you’ve reached the desired consistency.Makes two 8 oz. Glasses
5Banana WhipWhat you’ll need:How to make it:1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.¾ Cup Low Fat (not fat free) Milk, or as needed1 Tsp Vanilla extract1 Tbsp Chocolate Chips*1 Tsp Cinnamon SugarCut the bananas into 1 ½ inch pieces and add tothe 48 oz. pitcher, top with the milk and vanilla.Using short pulses blend until the banana is fullypureed; it will have the consistency of frozenyogurt. Pour into 2 small bowls and sprinkle withchocolate chips and cinnamon sugar.*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl.Store in air tight container.
6Frozen MojitoWhat you’ll need:How to make it:2 Limes, Juiced10-12 Mint Leaves2 oz. Simple Syrup*6 oz. White Rum2 Cups Ice cubesAdd all ingredients into the 48 oz. pitcher and uselong pulses until well blended. Serve in 2 tallrocks glasses, garnish with mint.*Combine 4 Tbsp Sugar and 4 Tbsp Water in saucepanon warm stove until sugar dissolves.
7Frozen Pomegranate MargaritaWhat you’ll needHow to make it4 oz. White Tequila2 oz. Triple Sec½ Cup Pomegranate Juice1 Lime Juiced3 Cups of IceSalt for GlassesLime wedges for GarnishAdd ingredients to the 48 oz. pitcher, use long pulsesuntil well blended. Run a lime wedge around the rimof the glass and dip the glass in salt.Pour the frozen Margarita into 2 tall glasses.
8CreamsicleWhat you’ll need:How to make it:12 oz. Fresh Squeezed Orange Juice6 oz. Low-Fat Vanilla YogurtFill one 16 cube ice tray half with orange juice andhalf with low-fat vanilla yogurt. Freeze 4-6 hoursor overnight. Combine frozen cubes with 6 oz.of orange juice in the 48 oz. pitcher. Pulse 6-8times until mixture has the consistency of a thicksmoothie.Quantity depends on size of molds.
9Frozen Hot ChocolateWhat you’ll need:How to make it:4 oz. Milk or Semi Sweet Chocolate Chips,2 Tsp Store-Bought Hot Chocolate Mix1 1/2 Tbsp Sugar1 1/2 Cups Milk3 Cups IceWhipped CreamChocolate ShavingsPut chocolate chips in a double boiler over simmering water.Stir occasionally until melted. Add the hot chocolate mixand sugar. Stir until completely melted. Remove from heatand slowly add ½ cup of milk until smooth. Cool to roomtemperature. In the 48 oz. pitcher, combine the remainingcup of milk, the room-temperature chocolate mixture andthe ice. Pulse until smooth and the consistency of a frozendaiquiri. Pour into 2 giant goblets and top with whipped creamand chocolate shavings.
10Watermelon SlushWhat you’ll needHow to make it4 Cups of Diced Seedless Watermelon1 Tbsp Freshly Squeezed Lime JuicePinch of Salt (brings out flavors)1 ½ Tbsp Sugar, or to taste1 Cup IceUsing the 48 oz. pitcher, add all the ingredientsand blend using short pulses at first, then followwith 2 long until the fruit is pureed. Taste and correctthe flavor with sugar or lime juice if necessary.Pour into tall glasses, add ice if desired.
11Ninja Snow ConeWhat you’ll need:How to make it:3/4 Cup White Sugar3/4 Cup Water1 Pkg Unsweetened Fruit FlavorDrink Mix (13 oz. each)4-5 Cups IceMake basic simple syrup by combining sugarand water in a saucepan and bringing to a boil.Reduce heat to medium and simmer for 3 minutes.Remove from heat and stir in flavored drink mix ofyour choice. Make Cherry, Grape, Orange, and FruitPunch by following the same recipe and changingthe powdered flavor. Place in resealable 12 oz.squirt bottle. Note: can be stored in the refrigeratorfor up to a month.For Snow Cone, place 4-5 cups of ice cubes inthe 48 oz. pitcher and use long pulses until fine snowis formed. Scoop into desired serving dish.Pour on flavored syrup and serve.Makes 4 Snow Cones
12Frozen Peanut Butter CupWhat you’ll needHow to make it2 Cups Vanilla Ice Cream¼ Cup Milk2 Tbsp Chunky Peanut Butter2 Tbsp Chocolate Syrup6 Frozen Mini Peanut Butter CupsAdd all ingredients to the 48 oz. pitcher.Pulse 5 to 6 times until blended.Scoop into 2 ice cream float glasses.Makes two 10 oz. glasses
13Frozen Toffee DelightWhat you’ll need:How to make it:1 Frozen Toffee Bar½ Cup Milk2 Cups Vanilla Ice Cream1 Tbsp Fudge SauceBreak up Toffee Bar while still in wrapper. Add allingredients in the 48 oz. pitcher and pulse 5 or 6times until blended.Makes two 10 oz. Glasses
14Caramel Banana SmoothieWhat you’ll need:How to make it:6 oz. Low-Fat Vanilla Yogurt1 Cup Soy milk1 Ripe Banana1 Tbsp Caramel Fat Free Topping1 Cup IcePinch each of Cinnamon, Ginger and CloveAdd all ingredients into the 48 oz. pitcherand pulse 6-8 times until smooth.Makes 2 Glasses
15Mocha Frozen Fusion LiteWhat you’ll need:How to make it:½ Cup Strong Coffee3/4 Cup 2% or Fat Free Milk2 Tbsp Lite Chocolate Syrup½ Tsp Artificial Sweetener1 Cup IceAdd all ingredients into the 48 oz. pitcher anduse long pulses until smooth.Makes two 10 oz. cups
16Fresh Fruit BatidosWhat you’ll need:How to make it:6 oz. Mango Sorbet4 oz. Vanilla Ice Cream½ Cup Fresh Mango¾ Cup Whole Milk1 Tbsp HoneyAdd all ingredients into the 48 oz. pitcher andpulse 6-8 times until smooth and frothy.Substitute your choice of fruit, ice creamand sherbet to create your own variation.Serve immediately!Makes two 8 oz. cups
17Key Lime PieFor the crust:How to make it:10 Graham Cracker Crumbs1/4 Cup Sugar6 Tbsp (3/4 stick) Unsalted Butter, meltedFor the crust, break the graham crackers, and placein the 40 oz. pitcher with the sugar, and butter.Pulse until crumbs. Press into a 9” pie pan, making surethe sides and the bottom are an even thickness.Bake for 10 minutes. Allow to cool completely.Wipe out the pitcher with a paper towel.For the filling:4 Extra-Large Egg Yolks, at room temperature1/4 Cup Sugar1 14 oz. Can Sweetened Condensed Milk2 Tbsp Grated Lime Zest3/4 Cup Freshly Squeezed Lime Juice (4 to 5 limes)Preheat the oven to 350 degrees F.For the filling, add the egg yolks and sugar to the 40 oz.pitcher, and pulse 2 to 3 short pulses and then 5 to 6long pulses until thick. Add the condensed milk, limezest and lime juice. Pulse again until well combined.Pour into cooled pie shell and bake for 30 to 40 minutes.Cool the pie for several hours, decorate with cream orserve the cream on the side.
Tuscan BruschettaDips & MarinadesBruschetta ToppingTuscan Bean Spread1 Cup Cherry Tomatoes¼ Cup Red Onion, cut into 4 pieces2 Tbsp Olive Oil1 Tsp Balsamic Vinegar½ Cup Fresh Basil LeavesSalt and pepper to taste1 (15 oz.) Can Cannellini Beans,drained and rinsed¼ Cup Loosely Packed Parsley Leaves2 Tbsp Fresh Lemon Juice1 Tbsp Olive Oil1 Garlic CloveSalt and pepper to taste1 Loaf French Bread2 Tbsp Olive OilTo make the Bruschetta ToppingTo make the Tuscan Bean SpreadPlace all ingredients in the bowl andpulse 3 to 4 times until tomato mixtureis uniform in size. Pour into a small bowland set aside.Using the same bowl (no need to wash),add all the ingredients for the beanspread, pulse until the mixture is smooth.Assemble the BruschettaCut the French bread into ½ inch thick slices, brush with olive oiland grill on each side until lightly golden brown. Cool to room temperature.Spread the bean mixture on the grilled bread and top with the bruschettamixture. Garnish the plate with fresh basil.Master Prep
19Babaganoosh (Grilled Eggplant Dip)What you’ll need:How to make it2 Large Eggplants (approx 2 lbs)2 Garlic Cloves2 Scallions4 Tbsp Italian Flat Leaf Parsley4 Tbsp Fresh Squeezed Lemon Juice2 Tbsp Plain Yogurt2-3 Tbsp Extra Virgin Olive Oil½ Tsp Ground CuminSalt and Fresh Ground Black Pepper to tasteWash the eggplants and prick in a few spots to allowthe steam to escape. Grill them over a medium flame;turning frequently, until charred on all sides and theflesh is soft. Let cool and then split lengthwise andscoop out the flesh.In the 40 oz. pitcher add garlic, scallion, parsley and lemonjuice and pulse until all items are minced. Add eggplant,olive oil, cumin, salt and pepper and pulse until items arepureed. Adjust seasoning and serve in bowl with additionalolive oil drizzled on top and garnish with parsley sprigs.Serve with warm pita wedges, your favorite bread or anassortment of raw vegetables.Makes about 2 ½ Cups
20Tzatziki (Cucumber Yogurt Dip)What you’ll need:How to make it:16 oz. Greek Style (Thick) Yogurt1 Seedless Cucumber2 Tbsp Kosher Salt5 Garlic Cloves, Peeled2 Tbsp Red Wine Vinegar3 Tbsp Extra Virgin Olive Oil12 Fresh Mint LeavesFresh Ground Black PepperWash cucumber and remove ends. Cut into 1 ½”sections and place in pitcher. Pulse to reduce toa coarse grate. Place in a separate colander andadd 1 Tbsp of the kosher salt. Press cucumberthrough colander to remove excess liquid.Add yogurt, cucumber, garlic, vinegar, olive oil,mint, salt and pepper into the 40 oz. pitcher andpulse until sauce is smooth. Serve with meat, freshveggies or your favorite crackers.Makes about 2 ½ Cups
21Orange Mojo MarinadeWhat you’ll need:How to make it:1/2 Cup Orange Juice4 Garlic Cloves, PeeledJuice from ½ Lime1/2 Tsp Cumin¼ Cup Fresh Cilantro leaves1/2 Tsp Red Pepper Flakes1/2 Tsp Dried Oregano3 oz. Fresh Mango SlicesSalt and Fresh Ground Black PepperAdd all ingredients into bowl and pulse untilsmooth. Pour into resealable bag with eitherchicken breast or pork cubes. Let marinate2-4 hours or overnight before grilling.Will marinate about 1 lb of Chicken or Pork
22Traditional GuacamoleWhat you’ll need:How to make it:2 Hass Avocados, ripe but firm, cut in 2” pieces2 oz. White Onion, cut into 1” pieces1 Garlic Clove½ Medium Beefsteak Tomato, cut in 4 piecesJuice from ½ Lime15 Cilantro Leaves, whole½ Tsp Kosher SaltHot Sauce to tasteAdd all ingredients into the 40 oz. pitcher andpulse until desired consistency is reached.Serve with your favorite chipsMakes about 1 ½ cups
23Fresh Tomato SalsaWhat you’ll need:How to make it:4 Roma Tomatoes, cut in 4 pieces¼ Small White Onion1 Serrano Chilies, split and deseeded1 Tbsp Whole Cilantro Leaves½ Tsp Sugar½ Tsp SaltJuice from ¼ LimePinch of OreganoPinch of CuminAdd all ingredients into the 40 oz. pitcher.Use short pulses, about 3 times until desiredconsistency is reached. Serve with your favoritechips and guacamole.Makes about 2 ½ cups
White Gazpacho SoupWhat you’ll need:Entrées & Soups4 oz. Blanched Almonds3 Garlic Cloves, peeled4 Medium Slices of French Bread, crusts removed5 Tbsp Extra Virgin Olive Oil4 Tbsp Spanish Sherry Vinegar4 Cups Iced Water1 Tsp Salt or to taste3 oz. Seedless Green GrapesHow to make it:Soak the bread in the ice water and set aside. Combine the almonds,garlic, and salt in the 40 oz. pitcher and pulse until processed but not smooth.Add bread into pitcher and alternate with the olive oil pulsing untilemulsion is formed. Add vinegar and remaining water. Season to taste.Pulse once more. Pour into small soup bowls and garnish with sliced grapes.Drizzle with additional olive oil.Serves 4Master Prep
25Country Chicken SaladWhat you’ll needHow to make it16 oz. Boneless Cooked Chicken, cut in 1” pieces½ Small Onion, quartered1 Celery Stalk, cut in 1” pieces1 Cup Low Fat Mayonnaise1 Tsp Country Dijon Mustard½ Tsp Dried Tarragon1-2 Tsp Fresh Lemon Juice10 Sprigs Curly ParsleySalt and fresh ground Black Pepper to taste1 Pkg Mixed Greens, washed and cut1 Beefsteak Tomato, sliced1 Small Cucumber, sliced2 Cups Red Seedless Grapes4 Slices Multigrain BreadAdd all ingredients in the 40 oz. pitcher and pulse3-4 times, or until desired consistency is reached.Adjust seasoning. Serve on a bed of mixedgreens with sliced tomatoes, cucumbers and redseedless grapes. Cut bread into 2 wedgesand arrange on plate.Serves 4Recipes for the Master Prep Pitcher
26Skirt Steak with Chimichurri SauceWhat you’ll needHow to make it2 Garlic Cloves1 Large Bunch Parsley½ Cup Fresh Sage Leaves (removed from the stem)¼ Cup Fresh Lemon Juice2/3 Cup Olive Oil2 Tsp Crushed Red Pepper (according to taste)Salt and Pepper to taste2 to 3 Pounds Skirt SteakTurn the grill to high. Season the skirt steak withsalt and pepper, grill on high for 5 to 7 minutes.Remove from grill, cover with foil and let rest.Meanwhile, add the rest of the ingredients to thebowl, pulse 2 to 3 times. Slice the steak into thinslices, top with half of the sauce and serve.Serve the rest of the sauce on the side.*Change up the sauce by replacing the parsley with cilantro,and the lemon with lime juice.
27Creole Shrimp Po’ BoyWhat you’ll need4 Crusty Long Sandwich Rolls1 Lb, Shelled and Deveined Jumbo Shrimp2 Tomatoes cut into slices4 Large Lettuce LeavesCreole Spice Paste2 Garlic Cloves½ White Onion, cut into 4 pieces1 Jalapeno, halved and seeds removed1 Tbsp Flat-Leaf Parsley1 Tsp Thyme Leaves½ Medium Green Pepper, seeded and cut into 4 pieces1 ½ Tsp Kosher Salt½ Tsp Pepper½ Tsp Cayenne pepper2 Tbsp Vegetable OilAdd ingredients to the bowl, use long pulses untilwell blended. Put in a serving bowl and set aside.Creole Mayonnaise1/2 Cup Mayonnaise2 Celery Rib, cut into 6 pieces4 Sour Gherkins1 1/2 Tbsp of Above Creole Spice PasteUsing the same bowl, no need to wash, add allCreole mayonnaise ingredients and pulse untilcombined (2 to 3 short pulses)Making the Po’BoyLight the grill; toss the shrimp in ¼ cup ofCreole Spice Paste, let stand for 10 minutes.Grill the shrimp until pink and charred in somespots, about 2 minutes. Slice the rolls lengthways;add lettuce, tomatoes, about 5 shrimp and topwith Creole Mayonnaise. Enjoy.*Spice paste can be refrigerated up to 3 days.Use it as a rub for steak, chicken and pork.
28Smokey Black Bean SoupWhat you’ll needHow to make it2 Tbsp Olive Oil½ of a Medium Red Onion,½ of a Medium Red Pepper½ of a Medium Green Pepper2 Garlic Cloves1 1/2 Tablespoons Ground Cumin1 Tsp Kosher Salt½ Tsp Black pepper3 Cans (15 oz) Black Beans, Rinsed4 Cups Chicken Stock*1 Chipotle Pepper in Adobo SauceChop the onion and peppers into 1 ½ inch pieces; add to the40 oz. pitcher along with the garlic. Pulse 5 to 6 times, untilevenly diced. Pour the oil into a large pot over medium heat;add the diced vegetable and sauté for 8 minutes. Add cumin,salt and pepper, sauté 1 more minute. To the pot add 2 cupsof chicken stock and half of the black beans, bring to a boil.Meanwhile to the 40 oz. pitcher add the remaining beans, thechipotle pepper and 2 cups of the chicken stock. Pulse untilsmooth and add to the pot on the stove. Reduce the soup toa simmer and cook for 20 minutes. Before serving, squeezethe lime over the soup, garnish with grated cheddar and sourcream. Enjoy!Garnish1 Lime, cut into ¼2 oz Shredded Cheddar2 oz Sour CreamMake 4 servings.*Chipotle peppers can be found in the International Foodssection of the grocery store. Use one pepper; store the rest inan air tight container.
29Broiled Salmon with Herb GlazeWhat you’ll needHow to make it2 Garlic Cloves3 Sprigs Fresh Rosemary, stems removed4 Sprigs Fresh Thyme Leaves, stems removed1 Tbsp Dry White Wine1 Tbsp Extra-Virgin Olive Oil2 Tbsp Dijon Mustard2 Tbsp Whole-Grain MustardNonstick Olive Oil Cooking Spray6 (6 to 8 oz.) Salmon FilletsSalt and Freshly Ground Black Pepper6 Lemon Wedges for Garnish.Using the bowl, add garlic, rosemary, thyme, wine,oil, and both mustards. Blend until the mustard sauceis combined, about 30 seconds. Set sauce aside.Preheat the broiler. Line a heavy rimmed baking sheetwith foil. Spray the foil with nonstick spray. Arrange thesalmon fillets on the baking sheet and sprinkle themwith salt and pepper. Broil for 2 minutes. Spoon themustard sauce over the fillets. Continue broiling untilthe fillets are just cooked through and golden brown,about 5 minutes longer. Transfer the fillets to platesand serve with lemon wedges
30Curried Chicken SaladWhat you’ll need:How to make it10 oz. Cooked Chicken Breast1 Celery Stalk cut in six 1” pieces1 Tbsp Lime Juice½ Cup Lite Mayo or as needed¼ Cup Plain Low Fat Yogurt1 Tsp Fresh Peeled Ginger Root2 Tsp Curry Powder1 Tsp HoneySalt and Pepper to taste2 oz. Red Onion4 oz. Grapes4 oz. Fresh Mango1 oz. Slivered Almonds ToastedIn the 40 oz. pitcher, add celery, lime juice, mayo,yogurt, ginger, curry, honey, salt and pepper.Pulse until smooth. Add chicken until the desiredtexture is reached: 3-4 pulses for chunky and 6-8 forsmooth. Serve over your favorite greens garnishedwith grapes, mango and slivered almonds.Makes 2 cups
31Quick Clean Up & Storage All of the Ninja Master Prep Professional parts are dishwasher safeexcept the Master Pod, use a damp sponge to wipe this clean. Leftovers? Use the custom fit storage lids to keepyour favorite recipes long-lasting and fresh! Quick Tip: Reheat leftovers in pitcher and bowl,both containers are microwave safe! Quick Tip: Place storage lids & blades ontop rack of dishwasher.
REV. 100122RULE THE KITCHEN www.ninjakitchen.com
the Ultimate Food and Drink Maker. Unlike any product you’ve owned, the Master Prep Professional is high-powered and versatile allowing you to transform fresh ingredients into extraordinary meals and beverages. This recipe book gives you some great ideas for ways to use both the pitcher and bowl for all of your food and drink needs.
just like a recipe card. And, "Quick-Fill" editing does most of the typing for you. The Recipe Organizer has simple cookbook-like chapters and categories that make it easy to find your recipes. The Recipe Manager in Cook’n makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe.
on a recipe with 100% accuracy. 11. Demonstrate the ability to write a recipe by translating a recipe for a dish from their culture with 100% accuracy in American recipe format and 80% accuracy in English grammar. 12. Demonstrate knowledge of American recipe patterns by compiling a local cuisine recipe booklet in English with 80% accuracy in
Recipe Critique Card Print out your recipe and critique cards Cut out the cover page, back cover (page 2), recipe cards and critique cards separately Place your pages in order behind the cover page (recipe card the
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8 NINJA AIR FRYER ninjakitchen.com 9 Dehydrate Chart TIPS & TRICKS 1 Use a kitchen mandolin slicer to slice fruits and vegetables to a consistent, thin size. 2 In most cases, fruits and vegetables should be sliced as thin as possible without falling apart. 3 container for up to 2 weeks.Some fruits, like apples and pears, will oxidize and should be soaked for 5 minutes
38 Clean the system on a weekly basis. 39 If the product is not operating properly, visit ninjakitchen.com or contact SharkNinja Operating LLC for examination, repair, or adjustment. Any servicing needs shall be performed by an authorized service provider. 40 Cleaning and user maintenance shall not be made by children unless they
JUICE SHOTS 6 JUICES 8 JUICE & PULP COMBO RECIPES 14 PULP RECIPES 22 11 15 17 21 19 24 For more exciting delicious recipes, visit ninjakitchen.com. JUICING 101 Cold press juicing is a delicious way to get essential vitamins and nutrients your body needs. And they taste great, too. Find new ways to enjoy your
paper no.1( 2 cm x 5 cm x 0.3 mm ) and allowed to dry sera samples at 1: 500 dilution and their corresponding at room temperature away from direct sun light after filter paper extracts at two-fold serial dilutions ranging that stored in screw-capped air tight vessels at – 200C from 1: 2 up to 1: 256.
