tag:blogger.com,1999:blog-59732071956113319312024-03-13T00:27:33.967-07:00Alquimias de Engel Schulz - "A cozinha é o mundo mais fascinante da casa, o mais coletivo. Um espaç"A cozinha é o mundo mais fascinante da casa, o mais coletivo. Um espaço que reúne sobrevivência, prazer, refinamento e civilização." (Nélida Piñon)Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.comBlogger251125tag:blogger.com,1999:blog-5973207195611331931.post-41160182652695667222017-07-12T12:25:00.000-07:002017-07-12T12:25:16.053-07:00Bobó de camarão<span style="font-family: Verdana, sans-serif;">Existem milhares de receitas de bobó de camarão. Desenvolvi a minha conforme fui experimentando.</span><br />
<span style="font-family: Verdana, sans-serif;">Esta aqui tem um <i>quê</i> de baianês, goianês, piauinês e acabou assim!</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Serve 7/8 pessoas</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 kg de camarão fresco, médio, limpo e descascado</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 kg de mandioca</span><br />
<span style="font-family: Verdana, sans-serif;">1 cubo de caldo de camarão ou de frango</span><br />
<span style="font-family: Verdana, sans-serif;">2 cebolas</span><br />
<span style="font-family: Verdana, sans-serif;">4 dentes de alho amassados</span><br />
<span style="font-family: Verdana, sans-serif;">2 folhas de louro</span><br />
<span style="font-family: Verdana, sans-serif;">1 maço de cheiro-verde (uso coentro, mas pode usar salsa)</span><br />
<span style="font-family: Verdana, sans-serif;">sal e pimenta do reino moída na hora a gosto</span><br />
<span style="font-family: Verdana, sans-serif;">azeite de oliva</span><br />
<span style="font-family: Verdana, sans-serif;">2 vidros de leite de coco</span><br />
<span style="font-family: Verdana, sans-serif;">1 pacote de polpa de tomate</span><br />
<span style="font-family: Verdana, sans-serif;">1 colher de sopa de colorau</span><br />
<span style="font-family: Verdana, sans-serif;">1 lata de tomate pelado ou 3 tomates sem pele e sem semente picado</span><br />
<span style="font-family: Verdana, sans-serif;">1 pimenta dedo de moça pequena ou 1 malagueta (se gostar mais apimentado, pode aumentar)</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Tempere os camarões já limpos com sal, pimenta do reino e 2 dentes de alho amassados. Regue com azeite de oliva para hidratar e deixe descansar uma hora ou menos, em recipiente fechado. Reserve. (obs. O camarão fresco não solta água e nem precisa lavar com limão. Já o descongelado junta água, por isso é bom escorrer - mesmo temperado, antes de usar).</span><br />
<span style="font-family: Verdana, sans-serif;">2. Coloque a mandioca já picada em panela de pressão junto com 1 cebola picada grosseiramente, meio maço de cheiro verde, 2 folhas de louro e um cubo de caldo de camarão ou até de galinha, sal e pimenta do reino a gosto.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Leve para cozinhar em fogo médio. Depois de tomar pressão, deixe mais ou menos uns 10 minutos. Abra e veja se está bem cozida. </span><br />
<span style="font-family: Verdana, sans-serif;">Se não estiver no ponto, jogue um pouco de <b>água gelada</b> e deixe ferver mais uns 6/8 minutos. Depois de cozida, bata no liquidificador aos poucos com junto com a água do cozimento e 1 vidro de leite de coco. Tome cuidado com os fios da mandioca, procure retirá-los. Reserve.</span><br />
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<span style="font-family: Verdana, sans-serif;">4. Prepare o camarão. Aqueça uma frigideira grande com azeite de oliva. Quando estiver bem quente, coloque o camarão um pouco de cada vez para ele apenas gratinar. Não deixe passar de 4 minutos cada porção, senão fica emborrachado. Reserve.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Agora faça o molho: aqueça uma panela com azeite a gosto e refogue a outra cebola picadinha, o alho, sal e pimenta do reino, os tomates picados, o colorau e a pimenta picada (sem as sementes). Adicione o restante do cheiro verde e a polpa de tomate. Deixe ferver, prove o tempero.</span><br />
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<span style="font-family: Verdana, sans-serif;">6. Na mesma panela do molho adicione os camarões já previamente gratinados, a mandioca cozida e mais 1 vidro de leite de coco. Mexa bem e deixe ferver não mais de 2 minutos, senão o camarão fica duro.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Prove os temperos depois de tudo junto. Se quiser, salpique um pouco de cheiro verde sem deixar ferver.</span><br />
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<span style="font-family: Verdana, sans-serif;">8. Sirva quente com arroz branco soltinho! E uma bebidinha gelada. Aqui vale tudo! Vinho branco, <i>drink</i> de limão, caipirinha ou aquela cervejinha ....</span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-8910168955350206092017-07-12T11:31:00.002-07:002017-07-12T11:31:26.643-07:00Creme de aspargos<span style="font-family: Verdana, sans-serif;">Creme de aspargos é muito elegante e além disso, muito saboroso.</span><br />
<span style="font-family: Verdana, sans-serif;">Pena que no Brasil seja tão caro :(</span><br />
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<span style="font-family: Verdana, sans-serif;">Serve 3 porções</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">18 aspargos frescos (pode ser o verde ou o branco)</span><br />
<span style="font-family: Verdana, sans-serif;">1 cebola média picada</span><br />
<span style="font-family: Verdana, sans-serif;">3 dentes de alho amassados</span><br />
<span style="font-family: Verdana, sans-serif;">3 colheres de sopa de manteiga</span><br />
<span style="font-family: Verdana, sans-serif;">+- 6 xícaras de água</span><br />
<span style="font-family: Verdana, sans-serif;">1 xícara de creme de leite fresco, ou 2 caixinhas do normal</span><br />
<span style="font-family: Verdana, sans-serif;">azeite a gosto</span><br />
<span style="font-family: Verdana, sans-serif;">sal e pimenta moída na hora a gosto</span><br />
<span style="font-family: Verdana, sans-serif;">queijo parmesão ralado na hora</span><br />
<span style="font-family: Verdana, sans-serif;"><i>crôutons</i> ou torradinhas</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1. Lave os aspargos, corte a base mais dura dos talos. Reserve umas 3 pontas para decorar no final. </span><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">Pique os demais. Reserve.</span><br />
<span style="font-family: Verdana, sans-serif;">2. Aqueça a manteiga numa panela média e doure a cebola e o alho.</span><br />
<span style="font-family: Verdana, sans-serif;">3. Adicione os aspargos, deixando cozinhar, mexendo sempre, até perceber que estão macios (+- 4 min). </span><br />
<span style="font-family: Verdana, sans-serif;">4. Coloque a água, tempere com sal e a pimenta do reino. Deixe cozinhar por uns 10 minutos.</span><br />
<span style="font-family: Verdana, sans-serif;">5. Leve para bater no liquidificador (se tiver <i>mixer</i>, bata na própria panela).</span><br />
<span style="font-family: Verdana, sans-serif;">6. Junte ao caldo o creme de leite e deixe cozinhar por uns minutos. Prove e veja se precisa de mais um pouco de sal ou pimenta.</span><br />
<span style="font-family: Verdana, sans-serif;">7. Sirva quente, regue com fio de azeite e por cima o queijo parmesão. </span><br />
<span style="font-family: Verdana, sans-serif;">8. E claro, decore com as pontas dos aspargos reservados.</span><br />
<span style="font-family: Verdana, sans-serif;">E não pode esquecer daqueles <i>crôutons</i> bem crocantes!</span><br />
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Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-24126227461039493822017-07-11T14:10:00.001-07:002017-07-11T14:10:16.554-07:00Salmão assado no papillote<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Peixes, de modo geral, ficam muito suculentos e saudáveis quando preparados com essa técnica.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Pappillote: </b></span></div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<i><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222; font-size: 16px;">"A técnica do </span><b style="background-color: white; color: #222222; font-size: 16px;">papillote</b><span style="background-color: white; color: #222222; font-size: 16px;">, em que um alimento embalado em um papel é cozido no seu próprio vapor, permite preparar de itens delicados, como peixes e cogumelos, até carnes e massas.</span><span style="background-color: white; color: #222222;"><span style="font-size: x-small;">"</span></span></span></i><br />
<i><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #222222;"><span style="font-size: x-small;">In: </span></span></span></i><span style="background-color: white; color: #006621; font-family: arial, sans-serif; white-space: nowrap;"><span style="font-size: xx-small;">www.gazetadopovo.com.br/bomgourmet/aprenda-fazer-o-papillote/</span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Receita - Ingredientes</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(2 porções)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 filés de salmão </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Pimenta do reino</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">sal a gosto</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 limão taiti (ou siciliano)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 dentes de alho</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">ramos de tomilho fresco</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">(se não tiver use alecrim, manjericão e até coentro)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 colheres de sopa de azeite</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Papel alumínio</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Modo de fazer</b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1. Disponha um filé de salmão fresco em cima de um pedaço de papel alumínio (levante as bordas para não escorrer o tempero)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2. Tempere com pimenta do reino moída na hora (a gosto), sal a gosto, suco de 1/2 limão ou metade cortadinho em pedaços pequenos (como na foto).</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">3. Soque 1 dente de alho em pedaços grandes e coloque sobre o peixe.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4. Regue com 2 colheres de azeite e por fim, as folhas de erva fresca escolhida.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>0bs. se gostar, pode colocar rodelas de cebola embaixo do peixe.</i></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">5. Feche o papel alumínio de forma que não escorra o caldo. Se precisar, use mais um pouco de papel alumínio para vedar bem.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">6. Repita o mesmo processo com o outro filé.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">7. Leve-os para assar em forno moderado, num refratário pequeno, em forno moderado por uns 15 minutos (vai depender do forno).</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">8. Sirva quente, com arroz branco, ou batata <i>sauté.</i></span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-10570666938081682092014-10-06T14:49:00.002-07:002014-10-06T14:59:23.715-07:00Irish coffee<span style="color: #351c75; font-family: Verdana, sans-serif;">Bom para aquecer coração e alma... Das várias receitas existentes, resolvi desenvolver a minha.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">Curiosidades sobre essa bebida, retirada do site <i><b>Celtas Today:</b></i></span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">http://www.celtastoday.com/irish-coffee-cafe-irlandes-curiosidades-e-receitas/</span><br />
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<span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 21px;">O Irish Coffe é a mistura de basicamente três produtos: uísque irlandês, café e creme de leite fresco batido. Nos bares trocaram o creme de leite por </span><em style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">chantilly</em><span style="background-color: white; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 21px;">, mas com o creme certeza que fica melhor. Para finalizar a receita, é acrescentado também um pouco de açúcar cristal mais tradicionalmente é feito com açúcar mascavo, o açúcar mascavo de beterraba, muito usado na Europa.</span><br />
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A bebida dis a lenda surgiu em 1942, no bar do restaurante do aeroporto em Foynes, na Irlanda. O aeroporto, que ligava a América à Europa, era usado por <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">flying boats</em>, aviões que pousam na água, e frequentemente visitado por personalidade da época. Num determinado dia de mau tempo, o vôo voltou ao aeroporto e todos os passageiros ficaram esperando a liberação da próxima decolagem. Porém, o dono do restaurante, Joe Sheridan, não deixou ninguém ficar com fome ou sede, principalmente porque era uma região fria, e, portanto, resolveu “esquentar” os humores colocando uísque no café. Sem querer, um passageiro americano questionou <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“is this Brazilian coffee?”</em> ( isso é café brasileiro), <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“No”</em> (não), disse Joe <em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">“That’s Irish Coffee”</em> ( É café Irlandês). E a partir daí o mundo conheceu o típico café irlandês.</div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">*<span style="font-size: x-small;">serve 4 pessoas</span></span></h4>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">4 xícaras (de chá) de café coado, forte e quente</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">2 colheres (de sopa) de açúcar refinado</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">1 xícara (de chá) de uísque</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">4 colheres (de sopa) de creme de leite</span></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">chantili fresco batido (ou de spray)</span></div>
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<b style="color: #351c75; font-family: Verdana, sans-serif; font-size: 14px; line-height: 21px;">Modo de fazer</b></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 21px;">1. Junte no liquidificador o café bem quente, açúcar, uísque e creme de leite. Bata e sirva imediatamente com um pouco de chantili por cima.</span></span></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com1tag:blogger.com,1999:blog-5973207195611331931.post-89646012382641998402014-10-06T14:20:00.003-07:002014-10-06T14:20:30.632-07:00Atum grelhado com crosta de pimenta<span style="color: #351c75; font-family: Verdana, sans-serif;">Atum fresco é o peixe preferido do filho mais velho e toda vez que vem alguém de regiões de praia, a encomenda é certa.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">Resolvi testar essa receita do Claude Toisgros com minhas adaptações.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">3 postas grandes de atum fresco</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">2 colheres de sopa de mix de pimenta do reino preta, branca e vermelha em grãos</span><br />
<span style="color: #351c75;"><span style="font-family: Verdana, sans-serif;">2 </span><span style="font-family: Verdana, sans-serif;">colheres de sopa de margarina</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">azeite de oliva a gosto</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">4 dentes de alho inteiros</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">vegetais cozidos a gosto ou salada </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #351c75;">Modo de fazer</span></b></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">1. Com antecedência de uma hora, tempere os filés com sal e azeite a gosto. Deixe marinar.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">2. Num pilão, soque as pimentas grosseiramente (não podem ficar muito finas).</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">3. Aqueça a margarina e fio de azeite numa frigideira antiaderente e coloque os dentes de alho junto. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">3.b. Enquanto aquece, coloque as pimentas delicadamente num dos lados de cada posta de atum.</span></span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">4. Leve para grelhar do lado da pimenta primeiro. Depois vire e deixe grelhar do outro lado.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #351c75;">5. Sirva com legumes cozidos no vapor e salada a gosto.</span></span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-15534631737774097842014-10-06T14:05:00.001-07:002014-10-06T14:05:13.574-07:00Filé de frango com aspargos e cogumelos<br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">Sabe aquela vontade que rola de vez em quando, de comer alguma coisa mais light???? </span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">Foi assim, quando vi reunidos dentro do carrinho de compras desses ingredientes.</span><br />
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<b style="color: #20124d; font-family: Verdana, sans-serif;">Ingredientes</b><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1 bandeja de filé de frango cortado em bifes médios</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">sal e pimenta a gosto</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">2 dentes de alho amassados</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 colher de sopa de molho shoyo</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 colher de sobremesa de margarina</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 maço de aspargos frescos (verde ou do branco)</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">100 g de ervilhas frescas</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">100 g de shimeji fresco</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">100 g de cogumelo paris fresco</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 cebola pequena em rodelas</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">azeite de oliva a gosto</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1. Tempere os bifes de frango com sal, pimenta do reino moída na hora e o alho e um fio de azeite. Deixe marinar. Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">2. Lave os vegetais, pique a cebola, descasque os aspargos e fatie os cogumelos. Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">3. Numa frigideira antiaderente, coloque azeite de oliva e a margarina, deixe aquecer e grelhe os bifes de frango aos poucos (para não criar líquido, nem grudar). Depois de prontos, retire da panela e reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">4. Na mesma panela, coloque os vegetais nessa sequencia: cebola (deixe grelhar até ficar mais escura), cogumelos e ervilhas. Vá mexendo e pingando um pouco de água para não deixar secar nem grudar. Tempere com pitada de sal, shoyo e pimenta a gosto. Deixe a água secar para ficarem macios, mas não moles. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN9n_rYXpR78ubH-lPNJwT8Jbyo0Xnrwbg2UeTVzmARCTvn7vTySpVEM8GLTS2jrvH_gGQmotk-kZ6xnOE6wxRBKDsLUTilcwbuBUPfU2fQCr5aJrbXywXTMb7smFSP1ZjMU9RChX6KE/s1600/IMG_0989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJN9n_rYXpR78ubH-lPNJwT8Jbyo0Xnrwbg2UeTVzmARCTvn7vTySpVEM8GLTS2jrvH_gGQmotk-kZ6xnOE6wxRBKDsLUTilcwbuBUPfU2fQCr5aJrbXywXTMb7smFSP1ZjMU9RChX6KE/s1600/IMG_0989.JPG" height="240" width="320" /></a></div>
<span style="color: #20124d; font-family: Verdana, sans-serif;">5. Sirva os peitos de frangos com os vegetais grelhados ainda quentes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0-ktzDuImbCEkpixPwm5DiEF2ZFkMtAc1QU_XLhi80KkBLq40UN7DsEWCrslOUcCkVFofMZ_E2GSqTImNF9KfLPXPxo6-KpqByV4Bb1CSOrIgaGmy7UGrH-JV7LPJgSAo9CtEjm3oug/s1600/IMG_0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0-ktzDuImbCEkpixPwm5DiEF2ZFkMtAc1QU_XLhi80KkBLq40UN7DsEWCrslOUcCkVFofMZ_E2GSqTImNF9KfLPXPxo6-KpqByV4Bb1CSOrIgaGmy7UGrH-JV7LPJgSAo9CtEjm3oug/s1600/IMG_0988.JPG" height="320" width="240" /></a></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-6039185460135751662014-10-06T13:21:00.001-07:002014-10-06T13:21:44.532-07:00Contrafilé acebolado com spaghetti e molho de creme de leite<span style="color: #20124d; font-family: Verdana, sans-serif;">Massa + carne = mistura perfeita...</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #20124d; font-family: Verdana, sans-serif;">Então, spaghetti com contrafilé acebolado:</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 kg de contrafilé cortado em bifes não muito finos</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 cebola grande em rodelas</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">2 colheres de sopa de óleo</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 colher de sobremesa de margarina</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">500 g de massa spaghetti</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 lata de creme de leite </span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">azeite de oliva a gosto</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">2 dentes de alho</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">sal e pimenta do reino a gosto</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">queijo parmesão ralado na hora</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYRZX-rApfZ8gKTpExV18t5vzwzGBCXmxavJBejUV5-ojYtJrLNOe7H2P4Ra2a9bpD-TA0j3N_wc6SotZ9h8qpD4I9puSE8mCaSZ772fhGAypg-icR1vwja_-9GxatycLt6rjbVwruQE/s1600/IMG_1288.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/AVvXsEinYRZX-rApfZ8gKTpExV18t5vzwzGBCXmxavJBejUV5-ojYtJrLNOe7H2P4Ra2a9bpD-TA0j3N_wc6SotZ9h8qpD4I9puSE8mCaSZ772fhGAypg-icR1vwja_-9GxatycLt6rjbVwruQE/s1600/IMG_1288.JPG" height="200" width="150" /></a><span style="color: #20124d; font-family: Verdana, sans-serif;">1. Tempere os bifes com sal e pimenta do reino ralada na hora. Reserve.</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #20124d; font-family: Verdana, sans-serif;">2. Numa panela grande coloque a água (2 litros) para ferver com fio de azeite e sal a gosto. Depois de levantar fervura, coloque a massa para cozinhar (<i>al dente</i>). Depois de cozida, escorra e reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">3. Enquanto o macarrão cozinha, em uma panela de fundo grosso ou frigideira antiaderente, coloque o óleo e a margarina para aquecerem. Grelhar os bifes aos poucos, para não criar água e nem fritar demais (uns 2 ou 3 de cada vez). Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">4. Na mesma panela, na gordura que sobrou dos bifes, coloque a cebola e deixe grelhar até dourar. Se precisar, pingue água para soltar o caldo. Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">5. Faça o molho: numa panela aqueça azeite a gosto e coloque o alho para dourar de leve. Adicione o creme de leite (com soro) e tempere com pitada de sal e pimenta moída na hora. </span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">6. Monte o prato assim: Massa / molho / parmesão ralado/ bife e cebola por cima.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfqG7wmK6_zN3AYhwYJPlmdNCWye50kDbFmXorwUae4NFmY6ouWcHyws2PPf8Z5M0FM7zOLxi2asiQcya_4euY1JjkVKULzbwAgmr9YxYpdfFAT-Y8na9HnkfxLLLSQk9G2of6PHhyphenhyphenwI/s1600/IMG_1289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfqG7wmK6_zN3AYhwYJPlmdNCWye50kDbFmXorwUae4NFmY6ouWcHyws2PPf8Z5M0FM7zOLxi2asiQcya_4euY1JjkVKULzbwAgmr9YxYpdfFAT-Y8na9HnkfxLLLSQk9G2of6PHhyphenhyphenwI/s1600/IMG_1289.JPG" height="320" width="240" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-12774488650120864862014-10-06T11:41:00.001-07:002014-10-06T11:41:03.694-07:00Creme de chocolate com doce de morango e castanha de caju<br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">Atendendo a pedidos, na estação do morango tem que ter uma sobremesa especial. Esse ano, fiz esse docinho para servir de colher... acabou sendo servida em taça de vinho - a tacinha de docinho de colher tinha acabado :(</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77qRIgbeMx3PwYHHOKGfPm4BNdpREMiKByzlQ0AF1780yvrcKyOXgNt-Y7grlCNU84X4236L-FIDYf5w8Li9M2VXoms7qPvjsXv5AL5MPWf2Ia4TVJR6u3eXIfNWHchvzwalqd4Z_FqI/s1600/IMG_1248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77qRIgbeMx3PwYHHOKGfPm4BNdpREMiKByzlQ0AF1780yvrcKyOXgNt-Y7grlCNU84X4236L-FIDYf5w8Li9M2VXoms7qPvjsXv5AL5MPWf2Ia4TVJR6u3eXIfNWHchvzwalqd4Z_FqI/s1600/IMG_1248.JPG" height="200" width="150" /></a></div>
<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1 caixa de morangos lavados e sem o cabinho (250 g)</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 xícara de açúcar</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 lata de leite condensado</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 lata de creme de leite sem soro</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">2 colheres de sopa de chocolate em pó</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 colher de sopa de margarina</span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;">1 pacotinho pequeno de castanha de caju triturada</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="color: #20124d; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #20124d; font-family: Verdana, sans-serif;">1. Inicie pela geleia de morango. Num prato, coloque os morangos picados e amasse com um garfo. Deixe em pedaços.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">2. Coloque junto com o açúcar numa panela de fundo grosso e leve para cozinhar até perceber que se formou uma geleia não muito dura (não pode deixar o ponto enquanto está cozinhando na panela, senão fica muito grudenta e dura).</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">3. Deixe esfriar. Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">4. Em outra panela, faça um brigadeiro mole com o leite condensado, a margarina e o chocolate em pó. Quando terminar, retire do fogo e misture o creme de leite. Misture bem. Reserve.</span><br />
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<span style="color: #20124d; font-family: Verdana, sans-serif;">5. Monte os copinhos nessa sequencia: doce de morango, brigadeiro mole e salpique as castanhas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5qbYbDgwBtsalNxMp0ycOFgM5WW-rB8DlkD2JyHdDEUoZORFvTP2fnqOx53aIJOUqeu12zmO42I02Ea89gBxC2RW2o4MXjBCvYQ5LQ0TkcddXPcURuzKIThWMvk9KlBZtLq6S5xgCTo/s1600/IMG_1252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5qbYbDgwBtsalNxMp0ycOFgM5WW-rB8DlkD2JyHdDEUoZORFvTP2fnqOx53aIJOUqeu12zmO42I02Ea89gBxC2RW2o4MXjBCvYQ5LQ0TkcddXPcURuzKIThWMvk9KlBZtLq6S5xgCTo/s1600/IMG_1252.JPG" height="320" width="240" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-78924147518856652812014-10-06T11:28:00.001-07:002014-10-06T11:28:31.291-07:00Brigadeiro de pêssego com Amarula<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #20124d; font-family: Verdana, sans-serif;">Eu nunca fui muito fã de brigadeiro de chocolate. Essa receita, para servir de colher, surgiu assim que vi polpa de pêssego no freezer... umas passas ali... o licor...</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1 lata de leite condensado</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1 colher de sopa de margarina</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">2 pacotes de polpa de pêssego (100 ml cada)</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">50 g de uva passa branca</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">licor de amarula suficiente para cobrir as passas</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">1. Deixe a polpa fora do freezer até descongelar.</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">2. Numa panela de fundo grosso, coloque o leite condensado, a margarina e a polpa. Mexa bem até perceber que está desgrudando do fundo da panela. Reserve até esfriar.</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">3. Coloque as passas num recipiente e cubra com o licor. Deixe marinar. Reserve.</span></div>
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<span style="color: #20124d; font-family: Verdana, sans-serif;">4. Na hora de servir, coloque em tacinhas ou em ramequins pequenos, coloque as passas para enfeitar e sirva geladinho!!!</span></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-22494955592234263782014-05-07T06:41:00.000-07:002014-05-07T06:41:45.258-07:00Canelone de bacalhau com ricota<span style="background-color: white; color: #073763; font-family: Verdana, sans-serif;">Fica leve, chic e gostoso. Fácil de fazer. Precisa mais?</span><br />
<span style="background-color: white; color: #073763; font-family: Verdana, sans-serif;"><br /></span>
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<span style="color: #073763; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><b>Ingredientes</b> </span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><i><b>Para o recheio</b></i></span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">10 folhas de massa de canelone</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">300 g de bacalhau já limpo e dessalgado</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">300 g de ricota fresca</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">sal, pimenta do reino a gosto</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">azeite de oliva</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">salsa picada a gosto</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><b><i>Para o molho branco</i></b></span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">1 litro de leite</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">2 colheres de sopa de farinha de trigo ou maizena</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">2 colheres de sopa de margarina</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">sal e pimenta branca moída a gosto</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">200 g de requeijão de copo ou catupiry</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">150 g de queijo parmesão ralado na hora para gratinar</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">1. Prepare o recheio da seguinte forma: </span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">2. Cozinhe o bacalhau em água ou leite até ficar macio. Escorra e amasse bem com um garfo. Reserve.</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">3. Amasse a ricota numa vasilha com um garfo ou passe por uma peneira. </span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">4. Misture com o bacalhau e tempere com sal, pimenta, azeite de oliva e a salsa picada. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXOPnZZvGFUKdwnOBBwCXmWGjdoqEbwdjwRI6ZlV8L3VbYb2A4_VbcJZ3WfpW0tTwv2-2z_cGOhxgQ4B6ib3Ry3TLaBDIOqovmD_cUsOlnmSbcEKVOzrprLQk8zy7WA7UnvK7ChwdAwo/s1600/101_0262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXOPnZZvGFUKdwnOBBwCXmWGjdoqEbwdjwRI6ZlV8L3VbYb2A4_VbcJZ3WfpW0tTwv2-2z_cGOhxgQ4B6ib3Ry3TLaBDIOqovmD_cUsOlnmSbcEKVOzrprLQk8zy7WA7UnvK7ChwdAwo/s1600/101_0262.JPG" height="240" width="320" /></a></div>
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">5. Faça o molho branco, seguindo <a href="http://engelschulz.blogspot.com.br/2012/10/file-de-peixe-com-molho-branco-e-banana.html">essa receita</a> (menos a cebola) e deixe reservado. Agora cozinhe a massa.</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">6. Numa panela com 3 litros de água, cozinhe a massa de canelone </span><span style="color: #073763; font-family: Verdana, sans-serif;">aos poucos,</span><span style="color: #073763; font-family: Verdana, sans-serif;"> por alguns minutos (cuidado para não cozinhar muito senão ela quebra). Coloque a massa numa vasilha com água gelada para cessar o cozimento e escorra. Monte o prato.</span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">7. Numa vasilha refratária, coloque uma porção de molho branco. </span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #073763; font-family: Verdana, sans-serif;">8. Coloque o recheio na massa, enrole e ponha no refratário.</span><br />
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<span style="color: #073763; font-family: Verdana, sans-serif;">9. Finalize jogando o restante do molho branco e salpique queijo parmesão ralado por cima. Leve ao forno pré-aquecido para gratinar. Sirva quente. </span><br />
<span style="color: #073763; font-family: Verdana, sans-serif;">Um bom vinho tinto cai bem!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8c-yorWP0x_8x4z4JkAoaYbmWxfeu4_C-Bv2HuH_zM_kbn3ZcvZ_KgNMnJgCDnD9Xvo72LS_n8RzNQhPFQ9wjwMvEnYPkmBCDhrvx5qC5mlvvngWuImwe3__26nPg9deaC7eZz-9XME/s1600/101_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8c-yorWP0x_8x4z4JkAoaYbmWxfeu4_C-Bv2HuH_zM_kbn3ZcvZ_KgNMnJgCDnD9Xvo72LS_n8RzNQhPFQ9wjwMvEnYPkmBCDhrvx5qC5mlvvngWuImwe3__26nPg9deaC7eZz-9XME/s1600/101_0265.JPG" height="240" width="320" /></a></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-71267081542117406512014-04-28T12:51:00.002-07:002014-04-28T12:51:17.130-07:00Caldinho de feijão<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">Em dias de feijoada ou naquelas noites frias, nada melhor que um caldinho de feijão bem temperado e apimentado.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">E servindo numa tacinha bonitinha, agrada mais ainda.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOMp9dvcXr9tJZ9VXWIc9AzDQUUHQFY5OMGH-B7lfDbsrILInYoVmxON8rhFWRr7SLn-v3QbSiy9uoW7GOXeqgZMHEK5g2JsYVyxv7JnzCeHFwUrV2EBqe-1cpPWlb4aa7QXVObZ0QdY/s1600/WP_000531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoOMp9dvcXr9tJZ9VXWIc9AzDQUUHQFY5OMGH-B7lfDbsrILInYoVmxON8rhFWRr7SLn-v3QbSiy9uoW7GOXeqgZMHEK5g2JsYVyxv7JnzCeHFwUrV2EBqe-1cpPWlb4aa7QXVObZ0QdY/s1600/WP_000531.jpg" height="240" width="320" /></a></div>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><i>Ingredientes</i></b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">200 g de feijão (preto, vermelho ou carioca) cozido com 2 folhas de louro. (Reserve com o caldo do cozimento, sem as folhas de louro).</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">2 colheres de sopa de óleo de canola</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1/2 cebola ralada</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">3 dentes de alho amassados</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1 linguiça calabresa picada em quadrados</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">100 g de bacon frito e quebradinho</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">sal e pimenta do reino a gosto</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1 pimenta dedo de moça ou 2 malaguetas amassadas (a quantidade de pimenta é opcional)</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><i>Modo de fazer</i></b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><i><br /></i></b></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1. Numa panela, aqueça o óleo e frite a linguiça picada. Reserve. Adicione o bacon na mesma panela e frite. Reserve.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">2. Na mesma panela, no óleo que sobrou, frite a cebola e o alho. Acrescente a pimenta e coloque o feijão já cozido e batido com o caldo.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">3. Acrescente sal e pimenta do reino a gosto, a linguiça e deixe ferver até engrossar.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">4. Para servir, jogue um pouco de bacon fritinho por cima de cada porção e sirva acompanhado de pães crocantes. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Yd0u-M2yC2mvO7cWQaimDgqGhvD8IpZUKkx7Si_RB_0kgKPomcTCBcRBKBa4oaLdORFQVA7gkK0jKIeH-FfVaNmnVsiVqgy1aVd8PbwFMGI0pC5HymE0P02qDLgYssr6yXh5qpBnYKs/s1600/WP_000533.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Yd0u-M2yC2mvO7cWQaimDgqGhvD8IpZUKkx7Si_RB_0kgKPomcTCBcRBKBa4oaLdORFQVA7gkK0jKIeH-FfVaNmnVsiVqgy1aVd8PbwFMGI0pC5HymE0P02qDLgYssr6yXh5qpBnYKs/s1600/WP_000533.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue; font-family: Trebuchet MS, sans-serif;"><i>Nesse caso, eu decorei com pão integral cortado em vários formatos, folha de salsa e joguei bacon picado no prato também.</i></span></td></tr>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-57347521289374068302014-04-28T12:31:00.003-07:002014-04-28T12:31:34.707-07:00Penne com molho de coelho<span style="color: #351c75; font-family: Verdana, sans-serif;">Era para ser uma lasanha inspirada na receita do chef <i>Claude Toisgros</i> (GNT), mas estava sem a massa própria, daí tive que improvisar. Usei massa de <i>penne</i> e ficou muito bom.</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Verdana, sans-serif;">Carne de coelho é bem tenra e tem sabor parecido com o de frango. </span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">Adorei a inovação.</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Verdana, sans-serif;">Comprei o coelho já limpo e cortado, direto de um fornecedor, que é amigo de trabalho. </span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">Obrigada Harley, por ter indicado. Se alguém quiser e se sentir inspirado, só falar comigo que dou o telefone do fornecedor. Ele entrega limpo, inteiro ou cortado.</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Verdana, sans-serif;"><b><i>obs.</i></b> <i>Se não gostar ou não tiver coelho, pode fazer essa receita com frango</i>.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b><i>Ingredientes</i></b></span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 coelho de +- 1 kg cortado em pedaços</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">3 colheres de sopa de óleo</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 lata de tomate sem pele (ou 2 tomates sem pele e sem semente)</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">3 colheres de sopa de massa de tomate</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 cebola média picada</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 dente de alho amassado</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 colher de sopa de mostarda Dijon</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 cálice de vinho branco</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">cheiro verde picado a gosto</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">sal e pimenta do reino a gosto</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 colher de sopa de páprica ou colorau</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 colher de sopa de açafrão</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">200 ml de creme de leite fresco</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 copo de requeijão cremoso</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">1 pacote de <i>penne</i> - 500 g</span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;">200 g de queijo parmesão ou suíço ralado grosso</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="color: #351c75; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #351c75; font-family: Verdana, sans-serif;">1. Tempere o coelho com sal e pimenta do reino a gosto. Reserve.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">2. Numa panela, aqueça o óleo e coloque os pedaços de carne para selar (dourar dos dois lados).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUoj-JOnxPUZbkMTsSQ2ep1ThXzbt_gbXDmqdQ4Bi1YheZIJ_DQE58t_UWCxFwwL7VtkpBF1Lbrd5CQo6DhO4k0ksMjL__kMUJBxSLH1sgW7dJDwb4_dPDHB0r3QGKWnCpVCBAgxiuAk/s1600/WP_000565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUoj-JOnxPUZbkMTsSQ2ep1ThXzbt_gbXDmqdQ4Bi1YheZIJ_DQE58t_UWCxFwwL7VtkpBF1Lbrd5CQo6DhO4k0ksMjL__kMUJBxSLH1sgW7dJDwb4_dPDHB0r3QGKWnCpVCBAgxiuAk/s1600/WP_000565.jpg" height="150" width="200" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">3. Adicione a cebola, o alho, açafrão, páprica (ou colorau), tomate e mexa bem até ficarem cozidinhos os temperos. </span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">4. Coloque agora a massa de tomate, o cheiro verde e o vinho. Misture tudo e deixe cozinhar até ficar bem macia a carne. Se precisar, acrescente água aos poucos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkieovVe6_RrhHBkjZ5YYtKShPkDKKSamtUYNU-5CMXjKCTLBM9Zs3is1Bz4Qa3FptKLkbb49hdjztcsBrsS0zXCKTtcU7wq9PFoI_MocVyJtY2EkPHzxD0T-dFb77ZeT9mcgVwOstxg/s1600/WP_000567.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkieovVe6_RrhHBkjZ5YYtKShPkDKKSamtUYNU-5CMXjKCTLBM9Zs3is1Bz4Qa3FptKLkbb49hdjztcsBrsS0zXCKTtcU7wq9PFoI_MocVyJtY2EkPHzxD0T-dFb77ZeT9mcgVwOstxg/s1600/WP_000567.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JsFp_iPuKyyAGhp0ibq9RSO_GsvDED0RCIXio6HiXXsjfvjLf5sltYr3vJr1mYtQWvHjAFiR2xyo1KQ5w0gMQrfFtTHREn89e9deG2bXHQcdcK_F8qITT0RzmuSkn327yoxRL8VCLd4/s1600/WP_000566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JsFp_iPuKyyAGhp0ibq9RSO_GsvDED0RCIXio6HiXXsjfvjLf5sltYr3vJr1mYtQWvHjAFiR2xyo1KQ5w0gMQrfFtTHREn89e9deG2bXHQcdcK_F8qITT0RzmuSkn327yoxRL8VCLd4/s1600/WP_000566.jpg" height="150" width="200" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">5. Retire os pedaços de coelho cozidos e deixe esfriar para desfiar. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ObfcNUBUZO1WdQT5zNG2gYYgWwrs7Y7TEn2T-lojo3iMVqotSq1fGDOVP54HDrswz1qL9pqSNq9y25L6jk9JcGgKsHCYQFq7gWGvPU5DjVYdgddOlBftbhDiee6QlIvMHYuXSA9hnIk/s1600/WP_000570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ObfcNUBUZO1WdQT5zNG2gYYgWwrs7Y7TEn2T-lojo3iMVqotSq1fGDOVP54HDrswz1qL9pqSNq9y25L6jk9JcGgKsHCYQFq7gWGvPU5DjVYdgddOlBftbhDiee6QlIvMHYuXSA9hnIk/s1600/WP_000570.jpg" height="150" width="200" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">6. Na panela em que sobrou o caldo do cozimento, adicione a mostarda, o creme de leite fresco, 3 colheres de requeijão e 100 g do queijo ralado. Deixe cozinhar mais um pouquinho até engrossar e coloque o coelho desfiado. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY_CIyK2CzK-JRXYhwXZVd1NU4Xmxi7ibsI4RGaX1nEHmNwOwgnGGipeQoZDw656YR_A1_mEJwp3ERXLkDUKy7hfpD0-bRBvEB_3UyuY1XM2SFc5zSe-pBs8bk1bqsl_FWxfg0bZIuwQ/s1600/WP_000569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYY_CIyK2CzK-JRXYhwXZVd1NU4Xmxi7ibsI4RGaX1nEHmNwOwgnGGipeQoZDw656YR_A1_mEJwp3ERXLkDUKy7hfpD0-bRBvEB_3UyuY1XM2SFc5zSe-pBs8bk1bqsl_FWxfg0bZIuwQ/s1600/WP_000569.jpg" height="150" width="200" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">7. Coloque o macarrão para cozinhar conforme instruções da embalagem (<i>al dente</i>).</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">8. Escorra a massa depois de cozida e monte o prato em camadas.</span><br />
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<span style="color: #351c75; font-family: Verdana, sans-serif;">9. Forre uma refratária com margarina e coloque uma porção de molho, depois massa e assim sucessivamente até terminar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76E0A2jnIiXPZs4DSyDOetNJqamMCU8TM62axNO2O-3Nd2YI4Wtj8LIcvYeA_d2ar7uzyH2CpJ6jMYFJMXrK9vUYwY3r5lhByVHemFYBabNPw29UdTRBGd7vayACjeQUYprLRWfbM7dM/s1600/WP_000572.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg76E0A2jnIiXPZs4DSyDOetNJqamMCU8TM62axNO2O-3Nd2YI4Wtj8LIcvYeA_d2ar7uzyH2CpJ6jMYFJMXrK9vUYwY3r5lhByVHemFYBabNPw29UdTRBGd7vayACjeQUYprLRWfbM7dM/s1600/WP_000572.jpg" height="150" width="200" /></a></div>
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<span style="color: #351c75; font-family: Verdana, sans-serif;">10. Por último, coloque o restante do requeijão e o queijo ralado. Leve para gratinar e sirva quente.</span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-30443170338313514102014-04-19T08:32:00.000-07:002014-04-19T08:32:08.613-07:00Couscous marroquino <br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">A gente come uma comidinha num coquetel e dá muita vontade de fazer em casa.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Mudei alguns ingredientes, misturei receitas e fiz a minha versão. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wl5U6V5FVuiTz1LG31jbH9bPPxIA5J1F_q4lxQS2KfxWgT_F2b5ZyxX0pNZ_vOJ-mVJilX_bX_XFfbCP0BIDBaH4tk5lHttz3-jjezFuveT4Nth_fwcUTdcXLNXVQGxzf8ZRZK5Om24/s1600/101_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4wl5U6V5FVuiTz1LG31jbH9bPPxIA5J1F_q4lxQS2KfxWgT_F2b5ZyxX0pNZ_vOJ-mVJilX_bX_XFfbCP0BIDBaH4tk5lHttz3-jjezFuveT4Nth_fwcUTdcXLNXVQGxzf8ZRZK5Om24/s1600/101_0256.JPG" height="240" width="320" /></a></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;"><i><b>Ingredientes</b></i></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Etapa 1</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">200 g de couscous seco (usei da marca TIPIAK)</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">200 ml de água quente</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de suco de limão siciliano</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">3 colheres de sopa de azeite de oliva</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">meia colher de chá de sal</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Etapa 2</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">meia cebola picada</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 xícara de alho poró picado</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 linguiça portuguesa (ou calabresa) em cubinhos</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 tomate picado sem semente</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">suco de 1 limão taiti (ou siciliano)</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 dentes de alho ralado</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de manjericão picado</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1 colher de sopa de cebolinha picada</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">2 colheres de sopa de coentro picado</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">raspas de limão siciliano</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">sal, pimenta do reino a gosto e azeite de oliva a gosto para temperar </span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><b><i>Modo de fazer</i></b></span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Verdana, sans-serif;">1. Ferva a água numa panelinha e adicione o couscous. Tempere com o suco de limão, azeite e sal. Misture bem. Tampe a panela e deixe hidratar por 5 minutos.</span><br />
<span style="color: #0b5394; font-family: Verdana, sans-serif;">Depois misture para soltar o couscous e reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8pkzurKDxwKkpR8edtXMxhk8MGj53AKKVVMC4cW5jjb-cqAoxW1ZZ9R8hl0iBCc9hJaEsRkSXQgRJiWMe0xvTFi1YnyMdQFf9t3iTCkk92UYJr4xjhIKcrkcRyVkrKePrSfDkG8WD3E/s1600/101_0248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf8pkzurKDxwKkpR8edtXMxhk8MGj53AKKVVMC4cW5jjb-cqAoxW1ZZ9R8hl0iBCc9hJaEsRkSXQgRJiWMe0xvTFi1YnyMdQFf9t3iTCkk92UYJr4xjhIKcrkcRyVkrKePrSfDkG8WD3E/s1600/101_0248.JPG" height="240" width="320" /></a></div>
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">2. Numa frigideira antiaderente doure a linguiça. Retire e reserve. Na mesma panela acrescente o alho poró e deixe murchar. Reserve junto com a linguiça.</span><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">3. Agora é a o momento de misturar tudo. Coloque numa travessa para salada o couscous hidratado e temperado, adicione a linguiça, o alho poró, cebola, tomate, manjericão, cebolinha, alho, raspas de limão e coentro. </span><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">4. Tempere com o suco de limão, sal, pimenta do reino e azeite de oliva a gosto.</span><br />
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<span style="color: #0b5394; font-family: Verdana, sans-serif;">5. Misture bem para incorporar tudo e deixe meia hora para tomar gosto e sirva em seguida.</span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-24853843829308633992014-04-19T08:07:00.003-07:002014-04-28T11:08:14.676-07:00Picolé Detox<span style="color: #38761d; font-family: Verdana, sans-serif;">Eu vi essa receita num site e achei bastante interessante.</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">Fiz como recomendado e acrescentei abacaxi.</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">A textura não ficou igual à da foto do site, mas o sabor é muito bom, sem falar em todos os benefícios.</span><br />
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<span style="background-color: white; font-size: 15.555556297302246px; line-height: 23px;"><span style="color: #38761d; font-family: Verdana, sans-serif;">"O picolé é rico em fibras solúveis e insolúveis, fitonutrientes antiinflamatórios e antioxidantes com efeitos funcionais relevantes.</span></span><br />
<span style="background-color: white; font-size: 15.555556297302246px; line-height: 23px;"><span style="color: #38761d; font-family: Verdana, sans-serif;">O alto teor de fitonutrientes antiinflamatórios e antioxidantes presentes na fruta, na verdura e na erva utilizadas na receita protege o organismo do estresse oxidativo e desarma gatilhos genéticos importantes que provocam inflamação."</span></span><br />
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<span style="color: #38761d; font-family: Verdana, sans-serif;">Veja a reportagem integral em: </span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">http://www.suacorrida.com.br/receitas-2/picole-detox/</span><br />
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<span style="color: #38761d; font-family: Verdana, sans-serif;"><b><i>Ingredientes</i></b></span><br />
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<span style="color: #38761d; font-family: Verdana, sans-serif;">2 folhas de couve picada</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">1 maçã sem casca e sem semente picada</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">1 cenoura pequena picada</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">3 c. sopa de hortelã picada</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">1 pedaço pequeno de gengibre (+- 1 colher de café)</span><br />
<span style="color: #38761d; font-family: Verdana, sans-serif;">500 ml de água de coco</span><br />
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<span style="color: #274e13; font-family: Verdana, sans-serif;"><b><i>Modo de fazer</i></b></span><br />
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<span style="background-color: white; font-size: 15.555556297302246px; line-height: 23px;"><span style="color: #274e13; font-family: Verdana, sans-serif;">1. Bata todos os ingredientes no liquidificador e não coe para não perder as fibras.</span></span><br />
<span style="background-color: white; font-size: 15.555556297302246px; line-height: 23px;"><span style="color: #274e13; font-family: Verdana, sans-serif;">2. Coloque em forminhas para picolé ou saquinhos para geladinho e leve ao freezer até congelar. </span></span><br />
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<span style="background-color: white; font-size: 15.555556297302246px; line-height: 23px;"><span style="color: #274e13;">Você pode substituir a maçã por duas rodelas de abacaxi, a cenoura por uma beterraba pequena, a água de coco por chá branco e a hortelã por salsinha.</span></span></span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Na forminha de picolé ficou assim</b></span>.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYr-NZToKqQttWuMAPMB_mdLPayDchxbmt1p3enZo42uhlm_03bj4PFxP_eWLKl8tVPEFYZyO4yh2MU6Xg9BVrFJ1RBvKJRpI7fG50wNobIo1tYv_Q_G7H2P2qdU57ZJMvBWH0vYJTuB0/s1600/101_0258.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYr-NZToKqQttWuMAPMB_mdLPayDchxbmt1p3enZo42uhlm_03bj4PFxP_eWLKl8tVPEFYZyO4yh2MU6Xg9BVrFJ1RBvKJRpI7fG50wNobIo1tYv_Q_G7H2P2qdU57ZJMvBWH0vYJTuB0/s1600/101_0258.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: small;"><b>Pode ainda usar forminhas de gelo. Armazene os cubinhos depois de congelados.</b></span></td></tr>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-83257203432315484322014-03-17T11:26:00.000-07:002014-03-17T11:29:10.811-07:00Casquinha de siri ou moqueca de siri catado?<div class="separator" style="clear: both; text-align: left;">
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Casquinha de siri ou moqueca de siri é uma delícia para servir de entrada. Servi outro dia num almoço com as amigas e outro dia, no lanche do trabalho e deu muito certo. O siri veio de avião, diretamente de João Pessoa! :)</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfpJOtq_solAOaqRQj6OhVUGw3v2VqZW97ndrsC58afk6Gnkey-VRDWryEvYBjP2q_zIWBOiTBLsmYaNEmwwEjHUpGxXrFxfs7vzMUGaRVIg75otLxG26Ybzj8MtXR1gcpjbmLDDVTyo/s1600/WP_000511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmfpJOtq_solAOaqRQj6OhVUGw3v2VqZW97ndrsC58afk6Gnkey-VRDWryEvYBjP2q_zIWBOiTBLsmYaNEmwwEjHUpGxXrFxfs7vzMUGaRVIg75otLxG26Ybzj8MtXR1gcpjbmLDDVTyo/s1600/WP_000511.jpg" height="240" width="320" /></a></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 kg de carne de siri </span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 vidro de leite de coco pequeno</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1/2 pimentão amarelo picadinho</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">4 colheres de sopa de azeite de oliva</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2 dentes de alho amassados</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 tomate picadinho</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 cebola pequena picada</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">4 colheres de cheiro verde picado</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 cubo de caldo de peixe ou de frango</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2 colheres de sopa de azeite de dendê</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">sal e pimenta do reino a gosto</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">pimenta dedo de moça a gosto, picadinha e sem semente</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><i><b>Para a farofinha</b></i>: farinha de rosca e queijo parmesão ralado misturados (3 colheres de cada).</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1. Aqueça o azeite de oliva numa panela e adicione a cebola, o tomate, alho e pimentão. Deixe refogar um pouco e acrescente a carne de siri.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2. Mexa tudo e coloque o azeite de dendê, o caldo de peixe, tempere com sal, pimentas e por último o leite de coco. </span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">3. Deixe cozinhar mais um pouco. Prove o sal e desligue o fogo.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">4. Coloque pequenas porções em ramequins ou na casquinha de siri (ou caranguejo), salpique a farofinha e leve para dourar. Sirva quente.</span></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com3tag:blogger.com,1999:blog-5973207195611331931.post-89042294767685308322014-03-17T10:52:00.000-07:002014-03-17T10:52:46.254-07:00Arroz doce - tipicamente goiano<div class="separator" style="clear: both; text-align: left;">
<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">Sobremesa típica da região centro-oeste, muito apreciada em Goiás e MG e fácil de fazer.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">Alguns conhecem como arroz de leite. Pode ser temperado com cravo, canela em pau, casca de limão, coco ou com açúcar queimado.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">Eu gosto dele bem cremoso, branquinho, sem muito "enfeite".</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">Outro segredo que descobri é usar <b><i>arroz arbóreo</i></b> (próprio para risoto), pois o doce ficará mais cremoso e mais macio.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-lKy5xgvStO2mQcU_qNuPY9oJO9yxR-nMVd0pc9BNUaJV2VObPrBbet2tHy-cUHduGcRwMJEgOyeNC8x7M2TstoJoDJxCIBWTXD8173Crg8TroTs_c-AZuclzED1cMxZcGqMYxl4JJ0/s1600/WP_000509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-lKy5xgvStO2mQcU_qNuPY9oJO9yxR-nMVd0pc9BNUaJV2VObPrBbet2tHy-cUHduGcRwMJEgOyeNC8x7M2TstoJoDJxCIBWTXD8173Crg8TroTs_c-AZuclzED1cMxZcGqMYxl4JJ0/s1600/WP_000509.jpg" height="240" width="320" /></a></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">1 xícara de arroz arbóreo (rende bastante, dá umas 8 porções generosas)</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">2 paus de canela </span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">4 colheres de sopa de açúcar</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">1 lata de leite condensado</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">1 litro de leite</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">+- 300 ml de água</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">1 pitada de sal (realça o sabor do doce)</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">canela em pó para decorar (a gosto)</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyhNUpkj2UUMRwxi6RWt2zz89lnK6IGoA7F94IyhONkUxj6KhdoQuFFcUarGykHSRMtNJX5C-zDK4LJd6CBzJP_LrWsV82FqFL-O8jqDKxhADwplsQzwQs0vDNwRUisbX0QkwgohL8i8/s1600/WP_000510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyhNUpkj2UUMRwxi6RWt2zz89lnK6IGoA7F94IyhONkUxj6KhdoQuFFcUarGykHSRMtNJX5C-zDK4LJd6CBzJP_LrWsV82FqFL-O8jqDKxhADwplsQzwQs0vDNwRUisbX0QkwgohL8i8/s1600/WP_000510.jpg" height="240" width="320" /></a></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">1. Lave e escorra o arroz. </span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">2. Numa panela de fundo grosso, coloque o arroz, canela, pitada de sal, açúcar e a água, que será adicionada aos poucos.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">3. Vá mexendo sem parar com uma colher de pau e adicionando água na medida em que precisar até ficar bem cozido o arroz.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">4. Quando estiver com pouca água e bem macio, adicione o leite quente fervido e o leite condensado e continue mexendo até engrossar novamente.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">5. Transfira para uma vasilha de vidro e deixe esfriar para servir. Há quem goste dele morno, mas alguns preferem frio.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">6. Lembre-se de deixar com mais caldo, pois a tendência é engrossar quando esfria.</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">7. Outra dica: para quem gosta dele marronzinho, faça assim:</span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">- não cozinhe com as 4 colheres de açúcar da receita acima. </span></div>
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<span style="color: #073763; font-family: Trebuchet MS, sans-serif;">- utilize essa quantidade de açúcar para queimar como calda de pudim e adicione o arroz já preparado na calda quente. Mexa bem até derreter o açúcar e se precisar, adicione mais leite. Sirva com canela em pó. Fica assim:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCvQmR5aI_wCIS-71f0m9AVHmO3z1PSXMsVB3W1E4PGy73B9bA_8CIE_togXcP6QwF9FqnOUhxao0WV21Q7rdMSFvVcOPRBxKAqTQylyQzyl3PX1KOfF1aFnW3BJUOE4zofGy6FlUtaE/s1600/DSC05999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQCvQmR5aI_wCIS-71f0m9AVHmO3z1PSXMsVB3W1E4PGy73B9bA_8CIE_togXcP6QwF9FqnOUhxao0WV21Q7rdMSFvVcOPRBxKAqTQylyQzyl3PX1KOfF1aFnW3BJUOE4zofGy6FlUtaE/s1600/DSC05999.JPG" height="240" width="320" /></a></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com2tag:blogger.com,1999:blog-5973207195611331931.post-37826498924146192932014-03-07T16:52:00.000-08:002014-03-07T16:52:18.799-08:00Quiche de queijo com cogumelo paris<span style="color: blue; font-family: 'Trebuchet MS', sans-serif;">Esse recheio fica leve e a massa bem crocante. Quem não gostar de cogumelo, pode substituir por alho-poró.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K8Ss-tGrVRNZOO4ARbkK8yCSF0u-1O2yTduCKSYhrL87bNXt43eiLXvP5ozYvJTYm-sjpKTpJt9Y3u8EcUtlYYr-8MTgKbJs3pOCqW-7wriuy5xjYvW__CMzioGJ1aa81pR7ZRwlkB0/s1600/WP_000462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4K8Ss-tGrVRNZOO4ARbkK8yCSF0u-1O2yTduCKSYhrL87bNXt43eiLXvP5ozYvJTYm-sjpKTpJt9Y3u8EcUtlYYr-8MTgKbJs3pOCqW-7wriuy5xjYvW__CMzioGJ1aa81pR7ZRwlkB0/s1600/WP_000462.jpg" height="240" width="320" /></a></div>
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<span style="color: blue; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredientes da massa</b></span><br />
<span style="color: blue; font-family: 'Trebuchet MS', sans-serif;">2 xícaras de chá de farinha de trigo</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">150 g de manteiga gelada</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1 gema</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1 ovo inteiro</span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes do recheio</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1 de colher de sopa de margarina</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">300 g de *cogumelo paris fresco cortado em lâminas</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1/2 cebola ralada</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">3 gemas</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">150 g de queijo parmesão ralado</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">100 g de queijo gruyère ralado</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1 caixa de creme de leite</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">3 claras em neve</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">sal e pimenta do reino a gosto</span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;">*<i><b>Foto do cogumelo fresco</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQw9_uOu6DMjGhtFgQDMR63Vc4FJue4VsJDqmYbEmXwTYHOIfOhM9w62hmbE6WVUy8GB8ohpWOt7zfupciuRlCghdnQ1Bbv_sfUFdFr3LFptpHmNYVpzrW3L4988Gkl7NioLcI6-S7Xs/s1600/cogumelo.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/AVvXsEgaQw9_uOu6DMjGhtFgQDMR63Vc4FJue4VsJDqmYbEmXwTYHOIfOhM9w62hmbE6WVUy8GB8ohpWOt7zfupciuRlCghdnQ1Bbv_sfUFdFr3LFptpHmNYVpzrW3L4988Gkl7NioLcI6-S7Xs/s1600/cogumelo.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASjrO013IK_25VdzZXQqf0jaAIsN-oOEue3xln5KbVBq-ibWFmbg2mFO0yEQrDiJjxBzudK7M7EFLFQ28EyleQy71KImoevJqsG02I5JVN2jwPUIQN0veJrZzqQOn5P-392OBk68vwZg/s1600/cogumelo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgASjrO013IK_25VdzZXQqf0jaAIsN-oOEue3xln5KbVBq-ibWFmbg2mFO0yEQrDiJjxBzudK7M7EFLFQ28EyleQy71KImoevJqsG02I5JVN2jwPUIQN0veJrZzqQOn5P-392OBk68vwZg/s1600/cogumelo.jpg" height="213" width="320" /></a></div>
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<b style="color: blue; font-family: 'Trebuchet MS', sans-serif;">Modo de fazer - massa</b><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1. Junte todos os ingredientes e misture com as pontas dos dedos até virar uma massa homogênea. </span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">2. Pegue a massa e modele com os dedos numa forma de aro removível. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMF8suSObM5e38a0hwiPiVX4VHYEFPiAFtKT4mhbd6JAXFLgYMS6UZwr5hKCuWEMGK1wndge-OankBXeCuJLZIebN9JK9qQ_e8oZqi8ppUqLhnZJ_I2mFO8sGvkPX29yU_WxRF0cqIOE/s1600/WP_000455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMF8suSObM5e38a0hwiPiVX4VHYEFPiAFtKT4mhbd6JAXFLgYMS6UZwr5hKCuWEMGK1wndge-OankBXeCuJLZIebN9JK9qQ_e8oZqi8ppUqLhnZJ_I2mFO8sGvkPX29yU_WxRF0cqIOE/s1600/WP_000455.jpg" height="150" width="200" /></a></div>
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer - recheio e montagem</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;">1. Numa frigideira aqueça a margarina e refogue a cebola e adicione o cogumelo. Tempere com sal e pimenta do reino. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qhl-YR8k3_kOv0fld6DowKy9-LBoEEsbplvIWVzO57d4Nb9lnxoLZl97FpoS6eNx7eRFqAza1uXNWAEyUD8sGYTt4bUjYcWHrXO7cHWvR23C8tPIj7KpVVEwKY4JW04zm5LnrrkJb2Q/s1600/WP_000458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8qhl-YR8k3_kOv0fld6DowKy9-LBoEEsbplvIWVzO57d4Nb9lnxoLZl97FpoS6eNx7eRFqAza1uXNWAEyUD8sGYTt4bUjYcWHrXO7cHWvR23C8tPIj7KpVVEwKY4JW04zm5LnrrkJb2Q/s1600/WP_000458.jpg" height="150" width="200" /></a></div>
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;">2. Na tigela pequena da batedeira, bata as claras. Reserve. </span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">3. Na outra tigela maior, bata as gemas e acrescente o cogumelo refogado e os queijos ralados. Adicione o creme de leite, misture. </span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">4. Por último, junte as claras em neve, delicadamente.</span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;">5. Coloque o recheio na massa já preparada, mas cuidado para não encher muito, pois ela cresce quando assar.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDP5EB4z_1kSpMPe_78igLo84TucFZSZ3Yi9z24O-wl2cEOY8yjlDEMIemieG_DRE8y1zuETlkpbNl6-19p57oRGOFo9SuZ401tQxsXFy4eangnH-u0mqHNNw50ZUBQM8kxVpkij1Occ/s1600/WP_000459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrDP5EB4z_1kSpMPe_78igLo84TucFZSZ3Yi9z24O-wl2cEOY8yjlDEMIemieG_DRE8y1zuETlkpbNl6-19p57oRGOFo9SuZ401tQxsXFy4eangnH-u0mqHNNw50ZUBQM8kxVpkij1Occ/s1600/WP_000459.jpg" height="150" width="200" /></a></div>
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;">6. Asse em forno pré-aquecido médio até dourar (+- 35 min).</span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><br /></span>Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com2tag:blogger.com,1999:blog-5973207195611331931.post-79352946132300087582014-03-06T10:30:00.001-08:002014-03-17T13:01:07.626-07:00Camponata de tomate cereja e queijos<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #eeeeee;">E</b><b style="background-color: white;">ssa receita foi invenção para um lanche e acabou se tornando uma receita muito pedida. </b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">Como não tinha um nome, achei que camponata servia, pois deve ser aquecida antes de servir.</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">E pode substituir o presunto por cubos de linguiça calabresa pré-frita ou de frango. </b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><b><i><u>Ingredientes</u></i></b></span></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1 caixa de tomate cereja (+- 300g)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">150 g de presunto defumado (use o que tiver, não altera muito - calabresa, frango)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">100 g de queijo provolone picado (pode usar gruyère ou parmesão)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">100 g de queijo minas frescal</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">100 g de queijo muçarela</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1/2 cebola picada bem fina</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">2 dentes de alho laminados</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1 colher de chá de **ervas finas</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1 punhado (a gosto) de ervas frescas picadas (tomilho, manjericão, cebolinha, salsa, orégano, *nirá)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">azeitona picada (opcional)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">pimenta calabresa ou dedo de moça a gosto (cuidado para não deixar muito picante)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">azeite quanto baste</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">sal e pimenta do reino a gosto </b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">*ou alho japonês (encontra-se em casas especializadas ou grandes mercados)</b></span><br />
<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">** ervas finas (ou ervas de provence) são secas.</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">Pode ainda usar calabresa fina previamente frita, na mesma proporção do presunto. Fica gostoso também.</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;"><i><u>Modo de fazer</u></i></b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">1. Lave e pique os tomates em pedaços pequenos. Pique os queijos em quadradinhos. Prepare a cebola, o alho e as ervas frescas.</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">2. Numa vasilha misture todos os ingredientes. Tempere a gosto com sal, ervas finas, pimenta do reino e azeite de oliva. Mexa tudo e leve para aquecer no forno antes de servir, com pão sírio ou pão de forma integral levemente tostado no forno.</b></span><br />
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<span style="color: blue; font-family: Trebuchet MS, sans-serif;"><b style="background-color: white;">3. Pode servir como entrada, tipo salada quente, como os empratados das fotos abaixo.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sds0HGMvIkvMMPb1xX-KZ6EQq-XsRIGPRWupSnWLzrILDdx-JqfrqYAhWjl9sDq9Bc6l1XvEKlcm_mSmh02vf1kyP3wtfnm1VL8xMm7rzvVB0wGSfVfS1OxpMIEiAk1D5YlYv8IjUm8/s1600/WP_000483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sds0HGMvIkvMMPb1xX-KZ6EQq-XsRIGPRWupSnWLzrILDdx-JqfrqYAhWjl9sDq9Bc6l1XvEKlcm_mSmh02vf1kyP3wtfnm1VL8xMm7rzvVB0wGSfVfS1OxpMIEiAk1D5YlYv8IjUm8/s1600/WP_000483.jpg" height="240" width="320" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com2tag:blogger.com,1999:blog-5973207195611331931.post-81283409815696293312014-02-27T14:04:00.000-08:002014-02-27T14:04:08.006-08:00Salada de legumes com molho de alho<div class="separator" style="clear: both; text-align: left;">
<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">Essa salada de legumes cozidos no vapor fica uma delícia com esse molho de alho, que já havia postado no blog (<a href="http://engelschulz.blogspot.com.br/2008/10/molho-d-alice-com-creme-de-leite.html">clique aqui</a>). Pode usar qualquer legume que preferir.</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">1/2 maço de brócolis japonês</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">2 cenouras médias</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">azeite para regar a gosto</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">1 lata de creme de leite sem soro</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">2 colheres de sopa de mostarda</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">1 colher de sopa de vinagre balsâmico</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">sal a gosto</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">1 dente de alho bem amassado</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">punhado de ervas finas</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">1. Lave e pique os legumes. Leve-os para cozinhar separados. Pode ser no vapor ou numa panela com água, mas cuidado com o ponto. Devem ficar bem firmes, quase <i>al dente</i>. Depois de cozidos, reserve-os numa travessa. Regue o azeite para dar sabor e uma pitada de sal.</span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">2. Numa vasilha pequena, misture o creme de leite, a mostarda, o vinagre, pitada de sal, as ervas finas (pode usar orégano e manjericão secos) e o alho bem amassado. Misture bem, emulsificando com um garfo. Sirva junto com os legumes.</span></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-56199032772797838052014-02-27T13:46:00.001-08:002014-02-27T13:46:36.079-08:00Filé com molho de uva verde<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIS5tSTzw6icx8A-vm5IpKZwzxWArRddZCfRaDEdwFiYpSohUNx10VNDULkINDXUuesfkBIgV7GLqgApTScSxYtns1w7mOSUaTo93nKc1nS3_vBBAJWCcAUH07RHLgESht5xpg_ZYSSfQ/s1600/WP_000331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIS5tSTzw6icx8A-vm5IpKZwzxWArRddZCfRaDEdwFiYpSohUNx10VNDULkINDXUuesfkBIgV7GLqgApTScSxYtns1w7mOSUaTo93nKc1nS3_vBBAJWCcAUH07RHLgESht5xpg_ZYSSfQ/s1600/WP_000331.jpg" height="240" width="320" /></a></div>
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Filé mignon ao ponto, com molho de uva verde, acompanhado de batata dourada.... muito bom e fácil de fazer.</span><br />
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">Uma peça de filé com 1,400 kg +-</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">sal e pimenta do reino moída na hora a gosto</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 cacho de uva verde, cortadas ao meio sem semente</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 xícara de suco de uva verde (se não encontrar, use vinho branco)</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/4 xícara de shoyo</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1/4 xícara de molho inglês</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 cubo de caldo de carne</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">água fervente o quanto baste</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">2 colheres de sopa de óleo</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 colher de sobremesa de maizena</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1 colher de sopa de mostarda</span><br />
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">1. Depois de limpar o filé, salpique sal e pimenta a gosto. Reserve.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">2. Numa panela de ferro batido (a carne fica mais dourada), aqueça o óleo e coloque a carne. Deixe dourar dos dois lados.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">3. Enquanto isso, leve para ferver 600 ml de água e dissolva o caldo de carne.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">4. Vá pingando essa água temperada aos poucos no filé e deixe ir cozinhando até ficar no ponto que gostar (ao ponto ou mal passada).</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">5. Retire o filé da panela e fatie. Reserve.</span><br />
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;">6. Na mesma panela que cozinhou a carne, faça o molho adicionando a mostarda, o shoyo, o molho inglês e o suco de uva ou o vinho. Deixe ferver e prove o sal. Adicione a maizena dissolvida em 1/4 xícara de água. Mexa bem e coloque a uva cortada ao meio. Depois de cozida, despeje o molho em cima do filé já fatiado.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bp5BY5VPRMGWadEbTmWBUh7Uvc3xtmiMntX4mTE-GYthqQmGY9Bl1YpySFpz_eBwjsm_RlAzLhsoYQzpXwDjZxCXt-4XZ9bXiW3aQ2Yt4kEfHhCAYg43TlBhgHHHCVckh-YE36EdVDc/s1600/WP_000332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bp5BY5VPRMGWadEbTmWBUh7Uvc3xtmiMntX4mTE-GYthqQmGY9Bl1YpySFpz_eBwjsm_RlAzLhsoYQzpXwDjZxCXt-4XZ9bXiW3aQ2Yt4kEfHhCAYg43TlBhgHHHCVckh-YE36EdVDc/s1600/WP_000332.jpg" height="240" width="320" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-24345154593394306912014-02-18T05:33:00.002-08:002014-02-18T05:33:46.723-08:00Macarrão de panela de pressão com calabresa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1vE0hFWtL9aLgRGxfdZ-G3RvU_xlnEpaEHzPdOpZPsjBb0sSmzmGQ5sWT6VWzN1x4fzH8TVnIgFNww9nxVok-E-BjZGoCuH8ZwKjsASg4Zk-gnk8B-9zpXK-xRjVijn78PWhy8O8DWU/s1600/WP_000451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1vE0hFWtL9aLgRGxfdZ-G3RvU_xlnEpaEHzPdOpZPsjBb0sSmzmGQ5sWT6VWzN1x4fzH8TVnIgFNww9nxVok-E-BjZGoCuH8ZwKjsASg4Zk-gnk8B-9zpXK-xRjVijn78PWhy8O8DWU/s1600/WP_000451.jpg" height="240" width="320" /></a></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Sempre digo que gosto de receitas mais elaboradas, com ingredientes nobres e temperos diferenciados. Mas tem dias que bate aquela preguiça e vamos ao simples e descomplicado macarrão de panela de pressão... não sem adicionar uma linguicinha só para não ficar no básico.</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b> - serve 3 pessoas</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1/2 pacote de macarrão tipo penne (250 g)</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 sachê de molho de tomate pronto (ou uma caixa)</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 caixa de creme de leite</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 gomo de linguiça calabresa</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2 dentes de alho amassados</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">água suficiente para cobrir a massa</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">sal a gosto</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 cubo de caldo de frango</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">queijo ralado a gosto</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1. Numa panela de pressão, coloque a calabresa cortada em rodelas e deixe fritar na própria gordura.</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2. Adicione o alho e misture para não ficar cru. </span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">3. Coloque o molho de tomate pronto, o caldo de frango, sal a gosto e a massa crua. Mexa bem e coloque água suficiente para cobrir e mais um dedo (mais ou menos).</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">4. Tampe a panela e depois de levantar pressão, deixe 3 minutos. Desligue o fogo e assim que acabar a pressão, abra a panela e verifique o ponto da massa. Se gostar mais cremoso e mais cozida, adicione um pouco mais de água e deixe ferver, sem tampar a panela.</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">5. Por último, fora da pressão, adicione o creme de leite e o queijo ralado e misture bem.</span><br />
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">6. Fica bem cremoso! Sirva com mais queijo ralado na hora.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQH9qkpEOlsncLGSKjnmjh9F6VWd6mZPoKPO00ODAYemhEIncKpRgawOVXPkcRft9tG6z9Zg4puRRXvBrgRkoltusHFdDy_kBCYlYPv0CotDssdcnTLmqRpL8vJ53Wy-Xe8DoZW8NMxw/s1600/WP_000452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQH9qkpEOlsncLGSKjnmjh9F6VWd6mZPoKPO00ODAYemhEIncKpRgawOVXPkcRft9tG6z9Zg4puRRXvBrgRkoltusHFdDy_kBCYlYPv0CotDssdcnTLmqRpL8vJ53Wy-Xe8DoZW8NMxw/s1600/WP_000452.jpg" height="240" width="320" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com2tag:blogger.com,1999:blog-5973207195611331931.post-17161720238821464882014-02-13T09:33:00.001-08:002014-02-13T09:33:05.993-08:00Batata frita com bacon<div class="separator" style="clear: both; text-align: left;">
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Bacon é vida! Meus filhos dizem isso e não posso discordar. Bacon é bom com tudo, concordamos?</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Esse jeito de servir batatas douradas ficou muito bom. Se torna uma guarnição especial para acompanhar carnes assadas.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Ingredientes</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">4 batatas médias cortadas em 4 gomos</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">200 gramas de bacon em fatias</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">sal quanto baste</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">palitos para prender o bacon</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">Modo de fazer</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1. Cozinhe os pedaços de batata, com uma pitada de sal. Não pode ficar muito cozida, senão fica difícil espetar o palito.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2. Quando estiver no ponto<i> al dente</i>, retire do fogo, escorra e jogue água gelada para cessar o cozimento.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4BfRKdC76wrWyOusmTVezM9ylD8rthdXPWWPW9RDxkbu54ULgT-0ij1gLhcEsSpY8Zrvt_658jT3UBR_HUzsd9U1T_IlzhDHUllxFVylXk6GEX16A2AWI4sg4erhuqRBClXN7rnftBA/s1600/WP_000440.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/AVvXsEhE4BfRKdC76wrWyOusmTVezM9ylD8rthdXPWWPW9RDxkbu54ULgT-0ij1gLhcEsSpY8Zrvt_658jT3UBR_HUzsd9U1T_IlzhDHUllxFVylXk6GEX16A2AWI4sg4erhuqRBClXN7rnftBA/s1600/WP_000440.jpg" height="240" width="320" /></a><span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">3. Com ajuda dos palitos, enrole fatias de bacon nas batatas ainda mornas e leve-as para fritar em óleo quente. Servir em seguida.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #eeeeee;">E o resultado é este:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rAKTFm5Avsx6QuO_myxyofpS_Xz4GdRKegirdyZq0Uzt847zqZcstVI2zL8A5tw5t__1GfwaS5-N29YgeluW3qqVt6amZbjYvzlgjqfTnTeowEqzdHJzGeY7gLMJjffe2feW0lQ7iIw/s1600/WP_000441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rAKTFm5Avsx6QuO_myxyofpS_Xz4GdRKegirdyZq0Uzt847zqZcstVI2zL8A5tw5t__1GfwaS5-N29YgeluW3qqVt6amZbjYvzlgjqfTnTeowEqzdHJzGeY7gLMJjffe2feW0lQ7iIw/s1600/WP_000441.jpg" height="240" width="320" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-60449114435297388942014-02-11T04:28:00.003-08:002014-02-13T09:48:15.582-08:00Salada caseira com molho especial<div class="separator" style="clear: both; text-align: left;">
<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">O que dá graça a essa salada é o molho. E claro, a harmonização dos ingredientes.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Ingredientes</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMk_5gVFLp31ME0I7X_cPNYufhpIaw9V8kZLSJtK_5lRHSO4oahp07lVui5KEWxiZ6iKmWKcR-1pjZ2c5C47mWbNatYtaUg34iD3G4NwevWVqzP_C97tqTvE9luxoQibfrQ7Y4_DbTRo/s1600/WP_000435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMk_5gVFLp31ME0I7X_cPNYufhpIaw9V8kZLSJtK_5lRHSO4oahp07lVui5KEWxiZ6iKmWKcR-1pjZ2c5C47mWbNatYtaUg34iD3G4NwevWVqzP_C97tqTvE9luxoQibfrQ7Y4_DbTRo/s1600/WP_000435.jpg" height="240" width="320" /></a></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1/2 alface americana em tiras</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1/2 manga em fatias (não muito madura)</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1/2 cebola pequena em tirinhas</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 tomate cortado em tiras</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">100 g de bacon frito em pedacinhos pequenos</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">100 g de queijo parmesão de boa qualidade, cortados em fatias finas (faixa azul)</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Molho</b></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2 colheres de sopa de mostarda <i>Dijon</i></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2 colheres de sopa de azeite de oliva</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 colher de sopa de vinagre balsâmico</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1 colher de sopa de mel</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">pitada de sal</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;"><b>Modo de fazer</b></span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">1. Arrume os ingredientes da salada numa travessa.</span></div>
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<span style="color: #351c75; font-family: Trebuchet MS, sans-serif;">2. Coloque os ingredientes do molho numa travessinha e bata com um <i>mixer</i> ou um garfo para emulsificar. Prove e se precisar, acrescente o que mais agradar o gosto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCyOqQ7rKKCpwsQMK96p_O6ZDfvnn-8Sr2D1tOyIlGz79QfVo2vWpm0RWc_CPHpDfNJeELfEWZdPTOBzkd11f2JXr5x0sZw4M7-S2L29zHGDscoJGewHJhi6EIGXmUln3bkc2619VGes/s1600/WP_000436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCyOqQ7rKKCpwsQMK96p_O6ZDfvnn-8Sr2D1tOyIlGz79QfVo2vWpm0RWc_CPHpDfNJeELfEWZdPTOBzkd11f2JXr5x0sZw4M7-S2L29zHGDscoJGewHJhi6EIGXmUln3bkc2619VGes/s1600/WP_000436.jpg" height="240" width="320" /></a></div>
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0tag:blogger.com,1999:blog-5973207195611331931.post-27644669955756988202013-09-18T12:01:00.001-07:002013-09-18T12:03:23.664-07:00Entrevero sulista com sotaque goiano<span style="color: #134f5c; font-family: Verdana, sans-serif;">Essa é uma receita típica do sul, feita com pinhão. Mas como sou de origem mista, fiz a receita em homenagem ao pai catarinense e a mãe goiana, usando mandioca no lugar do pinhão.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">No final, sei que deu certo!</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">300 g de alcatra ou contrafilé com cubos</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">150 g de linguiça de frango fresca</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">100 g de linguiça calabresa</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">100 g de bacon picado</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">alguns pedaços de frango temperados com alho amassado (usei coxinha da asa)</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">400 g de mandioca cozida picada</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">4 dentes de alho picados ou em lascas</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">cheiro verde picado</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">4 colheres de sopa de molho shoyo</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">sal e pimenta do reino a gosto</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1 cebola grande picada em cubos</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">3 tomates picados</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">1 pimentão amarelo ou verde picado em cubos (opcional)</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;">cheiro verde a gosto</span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">1. Numa frigideira grande, coloque o bacon e a linguiça calabresa para fritarem. Assim que estiverem fritos, retire da panela e reserve.</span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;">2. Coloque na mesma frigideira, no óleo que se formou, a carne previamente temperada com sal e pimenta. Deixe dourar. Adicione a linguiça de frango e os pedaços de frango e continue dourando junto com a carne.</span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">3. Adicione o alho picado, misture bem e coloque a cebola, o tomate, pimentão e o bacon com a linguiça já fritos. Misture bem.</span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;">4. Coloque o molho shoyo e por último a mandioca já cozida. Mexa para misturar tudo e salpique o cheiro verde. Está pronto para servir.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhErW7DtsgXBWqD4CTze6fIrK1ViS0_IkIumX5guUsskYAxdTdrJrPDlYS0_EgYr3c_tiY4OZHBjwUte-hPNTCJlvl9B0Dn0WmZvO_bB9cb1ndKOqGEIg5OpTewvd5d9XbOoasD8SljqM/s1600/WP_000202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhErW7DtsgXBWqD4CTze6fIrK1ViS0_IkIumX5guUsskYAxdTdrJrPDlYS0_EgYr3c_tiY4OZHBjwUte-hPNTCJlvl9B0Dn0WmZvO_bB9cb1ndKOqGEIg5OpTewvd5d9XbOoasD8SljqM/s320/WP_000202.jpg" width="320" /></a></div>
<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com1tag:blogger.com,1999:blog-5973207195611331931.post-90913296852382241112013-09-18T11:46:00.000-07:002013-09-18T11:46:26.067-07:00Macarrão recheado - conchiglione <br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">Passeando no blog "<i>Confraria dos chefs</i>", vi uma receita com esse formato de massa que é maravilhoso para fazer um belíssimo macarrão recheado.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">A massa que comprei é bem bonita, mas em qualquer rede de supermercado é encontrado com facilidade. Importante é ser grande o suficiente para colocar recheio, que varia conforme o gosto pessoal.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Fiz com carne moída mesmo, era o que tinha disponível no dia, mas quero experimentar outros molhos e recheios. </span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">Esse é um dos formatos mais fácil de encontrar:</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGCwWfdvtSWGLcSA8uOeOljQs3ML4VQGzk9droyuq2DxlwrAPhhxeyEST4WQ8VeRxohmc-FcpXsbZZkxBdOc4tC1KO5ajr-YKUPLUrR-vNWUjpB4ahPCdFWfOeOYE5ydhpR9hrbt1eh8/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGCwWfdvtSWGLcSA8uOeOljQs3ML4VQGzk9droyuq2DxlwrAPhhxeyEST4WQ8VeRxohmc-FcpXsbZZkxBdOc4tC1KO5ajr-YKUPLUrR-vNWUjpB4ahPCdFWfOeOYE5ydhpR9hrbt1eh8/s320/IMG_2401.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #38761d; font-family: Trebuchet MS, sans-serif;">Google imagens</span></td></tr>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Ingredientes</b></span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif;">300 g de massa cozida al dente</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">500 g de carne moída de primeira</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">3 colheres de sopa de óleo</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">200 g de queijo muzzarela picado</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">2 latas de tomate pelado</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">1 cebola picada</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">3 dentes de alho amassados</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">3 colheres de azeitona picada</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">1 lata de milho sem o líquido (opcional)</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">sal e de pimenta do reino a gosto</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Molho</b></span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">2 colheres de sopa de azeite</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">2 dentes de alho</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">1 cebola pequena picada </span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">1 caixa de creme de leite</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">4 colheres de sopa de extrato de tomate</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">pitada de sal e de pimenta do reino</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">manjericão fresco a gosto</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">ervas finas</span><br />
<span style="color: #cc0000; font-family: Verdana, sans-serif;">queijo parmesão ralado a gosto</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Modo de fazer</b></span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">1. Inicie pelo recheio. Aqueça uma panela com o óleo e doure a cebola, em seguida o alho.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">2. Coloque a carne moída e mexa sem parar (para não grudar) até ficar cozida.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">3. Adicione 1 lata de tomate pelado, a azeitona, tempere com sal e pimenta do reino. Deixe ferver tudo junto até ficar com pouco caldo. Coloque o milho, se desejar. Quando estiver morna, coloque o queijo muzzarela cortado em quadradinhos. Reserve.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkJponAH1ALxmVZyfYDljbxhw9mTw5LfgiF9iwgScfNKMJV49Y5sTvObo7hvGDNa5Uia4yqqVt2xxOjuZsOen8KBWt2LZZ_zrmR_XoLMiqPJt42d2pVE-kUSaSmOlbG2rvJHeCIwTNGk/s1600/WP_000192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkJponAH1ALxmVZyfYDljbxhw9mTw5LfgiF9iwgScfNKMJV49Y5sTvObo7hvGDNa5Uia4yqqVt2xxOjuZsOen8KBWt2LZZ_zrmR_XoLMiqPJt42d2pVE-kUSaSmOlbG2rvJHeCIwTNGk/s200/WP_000192.jpg" width="200" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">4. Faça o molho: coloque o azeite para aquecer numa frigideira funda e adicione a cebola, o alho e o manjericão fresco picado. Deixe cozinhar até murchar e adicione o tomate pelado, extrato de tomate, ervas finas, pitada de sal e pimenta. Misture bem e deixe ferver até ficar grosso. Desligue o fogo e adicione o creme de leite.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">5. Enquanto prepara a carne e o molho, deixe uma panela com água fervente e cozinhe o macarrão <i>al dente</i>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCvQYISaJDBfKQ_TYFXIl9pRHIq8hYvfXoqLZ6EjFCiDoYQPFhHnHzQmMGA6srA95WpNNy4KgJaE0VguZOAmlbhEZHcTbTfGBNWdwVGg0_WJdu9Ru4tvnuCXwrTM9zfA_9qgumn0adts/s1600/WP_000191.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCvQYISaJDBfKQ_TYFXIl9pRHIq8hYvfXoqLZ6EjFCiDoYQPFhHnHzQmMGA6srA95WpNNy4KgJaE0VguZOAmlbhEZHcTbTfGBNWdwVGg0_WJdu9Ru4tvnuCXwrTM9zfA_9qgumn0adts/s200/WP_000191.jpg" width="200" /></a></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">6. Quando estiver cozido, escorra, jogue água fria para interromper o cozimento e coloque o recheio em cada conchinha.</span><br />
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<span style="color: #cc0000; font-family: Verdana, sans-serif;">7. Coloque um pouco de molho pronto numa refratária e adicione as conchinhas recheadas uma por uma.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72OyX_kisYSSDWRKj2svf-sC-BUKf0AGrjER8vOR15N_jKIDzz5yRZR7JL_qtDMh6oY19JTauD4PxhixWJBT_XGVUhr-Im0ObwW5iGOwW0zVSYh7UoHAQDRDehWcI2GT98rWzryJj4Lk/s1600/WP_000190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72OyX_kisYSSDWRKj2svf-sC-BUKf0AGrjER8vOR15N_jKIDzz5yRZR7JL_qtDMh6oY19JTauD4PxhixWJBT_XGVUhr-Im0ObwW5iGOwW0zVSYh7UoHAQDRDehWcI2GT98rWzryJj4Lk/s200/WP_000190.jpg" width="200" /></a></div>
<span style="color: #cc0000; font-family: Verdana, sans-serif;">8. Jogue o restante do molho, salpique o queijo ralado e leve para gratinar em forno moderado. Sirva quente!</span><br />
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<br />Angélica Schulzhttp://www.blogger.com/profile/12497076532334701230noreply@blogger.com0