tag:blogger.com,1999:blog-57449847857152660322024-03-14T09:01:03.443-03:00na cozinha da Janinejaninehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.comBlogger300125tag:blogger.com,1999:blog-5744984785715266032.post-20756876904999426912024-01-08T12:19:00.007-03:002024-01-08T12:30:47.534-03:00Pão de Queijo Perfeito com Batatas<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMbFZrrAcdSRlPvkd8wc3KMivF12z8hdG1_5ITlgG9K48rz6YqMGn53fK1-Zfa-onHZjz3R1rm3GsPOjRRdhcFh9VYMScBjK4nZV2Vo55JJ4hWxa3KYA925yk6r_XVnDNWZ5asb4MNa4/s2048/IMG-0917.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKMbFZrrAcdSRlPvkd8wc3KMivF12z8hdG1_5ITlgG9K48rz6YqMGn53fK1-Zfa-onHZjz3R1rm3GsPOjRRdhcFh9VYMScBjK4nZV2Vo55JJ4hWxa3KYA925yk6r_XVnDNWZ5asb4MNa4/s400/IMG-0917.jpg" /></a></div>
Esse é o pão de queijo mais perfeito que já fiz em toda a minha vida!!! <div><br /></div><div><b>Ingredientes:</b></div><div>
- 2 batatas </div><div>- 200 g. de queijo parmesão </div><div>- 300 g. de queijo minas meia cura </div><div>- 1 xícara de leite integral </div><div>- 50 gramas de margarina (1,5 colher de sopa) </div><div>- 1/2 colher de sopa de sal </div><div>- 1 colher de chá de açúcar </div><div>- 1/4 xícara de óleo </div><div>- 500 g. de polvilho azedo </div><div>- 2 ovos </div><div><br /></div><div><b>Modo de Preparo:</b> </div><div>1 - Cozinhe as batatas. Eu as cozinhei no microondas colocando as batatas inteiras submersas em água num pote adequado por 15 minutos. </div><div>2 - Amasse as batatas </div><div>3 - Rale no ralador grosso os queijos </div><div>4 - Em uma panela grande misture o leite, a margarina, o sal, o açúcar e o óleo. </div><div>5 - Assim que levantar fervura desligue o fogo e adicione o polvilho </div><div>6 - Mexa com o auxílio de um garfo </div><div>7 - Acrescente o purê de batatas e misture de novo </div><div>8 - Acrescente um ovo e mexa bem, depois acrescente o outro e continue mexendo </div><div>9 - Acrescente o queijo e misture bem </div><div>10 - Transfira para uma bancada e continue mexendo com as mãos. A massa fica agarrando um pouco, mas você consegue enrolar perfeitamente sem precisar de óleo. </div><div><br /></div><div>Renderam 40 bolinhas bem grandinhas </div><div>OBS: Também fiz o pão de queijo na air fryer e deu super certo!</div>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-30161152698655527192020-12-30T09:11:00.002-03:002022-12-21T15:45:36.069-03:00Pirão de Peixe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUs_ujE-WH4RB4hNp8tD5-or97heOd2JkNjUsvmS1Tq596w-BsidkDXj-rTCn6Hqyb1RyePcJzBNmr49lGlG6bGJTEQnZXTRgGt0fyH-O4oKEnxGM36eQz_UeOsHZgwHxxno1MMfuIiAvvRmgNweV3GTEbVURTS-yFcpZX6p-M1X7qyPbhN_4vJACj/s1472/B3CD67C3-592B-4776-88B9-A7E7C5031C56.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="1472" data-original-width="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUs_ujE-WH4RB4hNp8tD5-or97heOd2JkNjUsvmS1Tq596w-BsidkDXj-rTCn6Hqyb1RyePcJzBNmr49lGlG6bGJTEQnZXTRgGt0fyH-O4oKEnxGM36eQz_UeOsHZgwHxxno1MMfuIiAvvRmgNweV3GTEbVURTS-yFcpZX6p-M1X7qyPbhN_4vJACj/s400/B3CD67C3-592B-4776-88B9-A7E7C5031C56.JPG"/></a></div>
Pirão nada mais é do que o caldo do peixe com farinha de mandioca... Entao vc pode fazer pirçao do caldo que sobrar da moqueca por exemplo.. ou de camarão...
Bom, como fiz moqueca e tinha cabeca de peixe, fiz o pirão... Foi minha primeira vez e cometi um erro, coloquei muita farinha.. além de também ter empelotado, ficou muito grosso... Ademais, achei super sem graça... Bom, vou tentar outra vez, mas deixo aqui o registro para melhorara na próxima tentativa.
cabeça e o rabo do peixe
300 g. de farinha de mandioca (achei muita)
2 tomates maduros cortados em quatro
2 cebolas cortadas em quatro
1/2 pimentao picado
Pimenta-do-reino a gosto
Sal a gosto
6 colheres de sopa de azeite
2 litros de água
Cheiro verde
Em uma panela de pressão, coloque o peixe, os tomates, a cebola, o pimentão, o sal, a pimenta e o azeite
Adicione a água, cuidado sempre para que a água nao ultrapasse o limite máximo de sua panela de pressão
Feche a panela, leve ao fogo e quando começar a fazer barulho, espere 40 minutos
Desligue o fogo, espere a pressão sair, abra a panela e coe o caldo, dispensando o restante
Em uma panela coloque o caldo e leve ao fogo
Vá adicionando a farinha aos poucos para nao empelotar e para você poder verificar a consistência que mais lhe agrada
Quando chegar no ponto, desligue e coloque o coentro e mexa
O que eu quero fazer na próxima vez:
-incrementar com caldo de peixe ou camrçao para conferir mais sabor
- esperar o caldo esfriar e colocar 150 g. de farinha e mexer com ele frio. Só depois levar ao fogo, para tentar nao empelotar...Acredito que 150 g. seja o suficiente para o ponto que eu gosto, bem molinho...janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com1tag:blogger.com,1999:blog-5744984785715266032.post-4564660103262781072020-12-30T09:03:00.003-03:002022-12-21T15:46:26.817-03:00Moqueca de Peixe<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePLD-nAtaP-RS5btqafcwAmZWi6TuOs9vzpZ-KXNZ0OYUlYAI6itFmf4LTDKa4qEEmCS5pMfkNQHfKbpB_2-sHK1dScxgNdmP3erMoArIC_b2TFqzv01a-71dvKx9U4Yavlfo75IJD7RXtDZtR0y6bzjuGrSnv9DzOwjNaKhuczRvHqhfcUKkp2_C/s1472/CD9AB33F-95D5-4051-9D60-D7C6352A6D2E.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="1472" data-original-width="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePLD-nAtaP-RS5btqafcwAmZWi6TuOs9vzpZ-KXNZ0OYUlYAI6itFmf4LTDKa4qEEmCS5pMfkNQHfKbpB_2-sHK1dScxgNdmP3erMoArIC_b2TFqzv01a-71dvKx9U4Yavlfo75IJD7RXtDZtR0y6bzjuGrSnv9DzOwjNaKhuczRvHqhfcUKkp2_C/s400/CD9AB33F-95D5-4051-9D60-D7C6352A6D2E.JPG"/></a></div>
Essa foi a primeira vez que fiz moqueca aqui no Brasil e apesar de ter ficado boa, achei que faltou tempero... Para essa quantidade, na próxima vez vou colocar duas garrafas de leite de coco e caldo de camarão, ou peixe, ao inves do de legumes... De qualquer forma, vou escrever exatamente como fiz dessa vez.
comprei um peixe de 1,200 de corvina, a cabeça e o rabo eu usei para fazer pirão, rendeu 5 postas pequenas
suco de 1 limão
2 cebola grande cortada em rodelas
2 pimentão verde cortado em rodelas
2 tomates maduros cortados em rodelas, sem as sementes
1 maço de coentro
1 vidro de leite de coco
1 tablete de caldo de legumes dissovido em 500 ml. de água quente
sal
pimenta do reino
azeite
comece temperadno o peixe, coloque em um pote com suco de um limao, sal e pimenta. Deixe por pelo menos duas horas na geladeira pegando gosto.
Em uma panela grande, precisa ser grande, pois levanta fervura e pode sujar seu fogão, coloque azeite e disponha rodelas de cebola
Coloque a posta de peixe
Por cima coloque mais cebola, o pimentao e o tomate
Ligue o fogo e deixe por uns 3 minutos, apenas para dar uma amolecida na cebola debaixo
Adicione o leite de coco e o caldo de legumes, piemnta e sal. Não mexa, deixa no fogo
Quando levantar fervur, abaixeo fogo para p mínimo e tampe a panela, espere de 20 a 25 minutos
Desligue o fogo, adicione o coentro
janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-78444452919985473212020-12-30T08:53:00.008-03:002022-12-21T15:47:08.920-03:00Bobo de Camarão<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yKhfYCIy27ZOEDuer2mLdiiE5xHVd9qELvomEajePbvrLkAulxTphi3ZUutDr0sHhyNoGAiKJadUaidMHF6f43EcDpmvZRuiK7O_Kv9HAbR1RrT4MGbWZZPYnCjmjZuV1EOQOQ4yY0hNyGi7wVW-jV2Zk-CICC9isPDIs2QGwx3PeVWqCs9UhPXt/s1472/2A68219E-4B45-4116-B6B8-E23F82A4CA07.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="1472" data-original-width="828" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1yKhfYCIy27ZOEDuer2mLdiiE5xHVd9qELvomEajePbvrLkAulxTphi3ZUutDr0sHhyNoGAiKJadUaidMHF6f43EcDpmvZRuiK7O_Kv9HAbR1RrT4MGbWZZPYnCjmjZuV1EOQOQ4yY0hNyGi7wVW-jV2Zk-CICC9isPDIs2QGwx3PeVWqCs9UhPXt/s400/2A68219E-4B45-4116-B6B8-E23F82A4CA07.JPG"/></a></div>
Esse foi o melhor bobó de camarão que eu já comi em toda a minha vida! Simplesmente leve e delicioso!
O bobó é muito simples de fazer se vocÊ tiver todos os ingredientes prontos, pois o que dá trabalho é descascar, cozinhar e amassar o aipim. O camarão, apesar de ser muito gostoso, também dá um baita trabalho... Tem que descasacar, limpar, temperar e ainda preparar o caldo, mas vale a pena, pois esse prato é maravilhoso!
Para temperar o camarão:
1 kg de camarão fresco
sal
pimenta do reino
1 limão
azeite
Para o bobó:
700 g. de aipim (mandioca)
5 dentes de alho picados e amassados
3 cebolas picadas
2 tomates sem sementes picados
azeite
pimenta do reino
sal
1 vidro de leite de coco
1 vidro de caldo de camarão (use o vidro de leite de coco para medir)
1 maço de coentro picado
Para o caldo do camarão
cabeça e casca do camarão que você vai limpar
1 cebola cortada em quatro
6 dentes de alho
água
Vamos começar limpando o camarão. Retire a cabeça e a casca e já coloque em uma panela grande
Nessa panela com casca coloque água, a cebola e os dentes de alho. Leve ao fogo. Eu nao medi quanto coloquei de água, coloquei mais da metade da panela, pois o ituito é que fique cozinhando bastante para soltar bem o sabor, então não pode ser pouca água.
Quando o caldo reduzir, coloque em uma peneira. Separe o líquido e descarte o restante.
Temperando o camarão:
Coloque o camarão limpo em um pote, adicione, sal, pimenta, o suco de um limão e azeite
Mexa bem
Tampe o pote e deixe na geladeira por pelo menos 3 horas
Para o bobó, precisaremos do aipim cozido, então comece descascando o aipim e cozinhando-o.
Quando estive cozido, amasse-o fazendo um purê, não precisa ficar homogêneo, é apenas para facilitar na hora do liquidificador
Em um liquidificador, coloque o leite de coco e o caldo de camarão
Adicione aos poucos o aipim e vá batendo. Caso fique muito grosso e o liquificador noa consiga bater, adicione mais caldo, aos poucos. Eu precisie colocar um pouco mais, bem pouquinho
Após bater todo o aipim, reserve esse creme
Finalmente, o bobó.
Em uma panela grande, coloque azeite, quando estier quente, coloque a cebola e o alho.
Assim que a cebola ficar transparente
Adicione o camarão e os tomates e vá mexendo até o camarão mudar de cor e o tomate murchar
Coloque o creme de aipim
Coloque pimenta do reino e sal a gosto
Desligue o fogo
Adicione o coentro e mexajaninehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-5356623691298611102020-11-01T11:01:00.002-03:002020-11-01T11:01:23.335-03:00Batata Anna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-1lzALgJrPYoFYGgJRZ6zCCXudKMwiIjmnnogJaPmm6AeqD7e10-RLACxdsbC4XAPbKj7XbRocXiNprUEa5GP8OaRF27a0fkwpGID6B1-AdFgAkcG8ZjVYbEyNUU_-IfcuBqMBDHeLM/s2048/IMG-6756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-1lzALgJrPYoFYGgJRZ6zCCXudKMwiIjmnnogJaPmm6AeqD7e10-RLACxdsbC4XAPbKj7XbRocXiNprUEa5GP8OaRF27a0fkwpGID6B1-AdFgAkcG8ZjVYbEyNUU_-IfcuBqMBDHeLM/s320/IMG-6756.JPG" /></a></div><br /><p>Essa batata é maravilhosa e o perfume do tomilho na manteiga é surreal... </p><p><br /></p><p><b>Ingredientes:</b></p><p>- 1 c. sopa manteiga</p><p>- pimenta do reino</p><p>- tomilho</p><p>- sal</p><p>- 1 dente de alho</p><p>- 1 batata cortada em fatias muito finas</p><p><br /></p><p>- coloque a manteiga, o tomilho e o alho picado em uma panela e leve ao fogo ( fogo baixo!)</p><p>- ferva água e cozinhe as batatas até que fiquem macias, mas ainda firmes, sem quebrar;</p><p>- quando estiverem prontas, escorra e jogue água fria para parar o cozimento;</p><p>- espere secar um pouco e misture às batatas a manteiga temperada, o sal e a pimenta do reino;</p><p>- misture bem até que todas as batatas estejam cobertas de manteiga;</p><p>- em um recipiente que possa ser levado ao forno, empilhe as batatas. Eu usei uma forminha de empada.</p><p>- leve ao forno até que fique douradinha. Eu usei air fryer e demorou cerca de 10 minutos na temperatura máxima.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-feYhJeLhNzB7dSxRYTuJYp8aijU6DqYbvdrNI1ORvdTuhJkZZOJm99SvkgdUQBlIcOqZsbtm5Qj28tv4Py9WNqx6XvZAn0b1XHK1S_F6GbWgXlgq6gmN7A-X-vF329X8xLqKTJno1ok/s2048/IMG-6755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-feYhJeLhNzB7dSxRYTuJYp8aijU6DqYbvdrNI1ORvdTuhJkZZOJm99SvkgdUQBlIcOqZsbtm5Qj28tv4Py9WNqx6XvZAn0b1XHK1S_F6GbWgXlgq6gmN7A-X-vF329X8xLqKTJno1ok/s320/IMG-6755.JPG" /></a></div>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-90836277912346008992020-11-01T10:38:00.005-03:002020-11-01T10:38:55.495-03:00Bruaca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMUjjH3iKOQWT9LTmNDO2R-moZvcr9UkCXbJ8_BzI5xDbww_4Cf6_3IB0HAqnsbIqyUUVfep626P07rjjSEWf5DOh2iXeynLRMMhlI6K_0L336tHf1RLy7LVjoIDMlFy9ZfhnaUK7S7A/s1472/IMG-7072-Facetune-01-11-2020-10-04-00+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMUjjH3iKOQWT9LTmNDO2R-moZvcr9UkCXbJ8_BzI5xDbww_4Cf6_3IB0HAqnsbIqyUUVfep626P07rjjSEWf5DOh2iXeynLRMMhlI6K_0L336tHf1RLy7LVjoIDMlFy9ZfhnaUK7S7A/s320/IMG-7072-Facetune-01-11-2020-10-04-00+%25281%2529.jpg" /></a></div><br /><p style="text-align: justify;"><span style="text-align: left;">Fiz pela primeira vez, mas achei que a massa ficou muito dura... acho que deveria ter deixado ela mais líquida... não sei... de qualquer forma ficou bem gostoso! É importante sempre ficar atento ao fato de que a temperatura do local, umidade acabam por interferir na massa... </span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- 1 ovo</p><p style="text-align: justify;">- 1 e 1/2 x. de leite</p><p style="text-align: justify;">- 1 c. sopa de margarina</p><p style="text-align: justify;">- 8 c. sopa de açúcar</p><p style="text-align: justify;">- 1 pitada de sal</p><p style="text-align: justify;">- 16 colheres de sopa de farinha de trigo sem fermento</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">- misture o acucar com a margarina e mexa bem até ficar homogêneo;</p><p style="text-align: justify;">- coloque o ovo e mexa bem;</p><p style="text-align: justify;">- acrescente o leite e a farinha alternadamente;</p><p style="text-align: justify;">- coloque o sal;</p><p style="text-align: justify;">- unte uma frigideira e quando estiver quente, disponha a massa;</p><p style="text-align: justify;">- vire assim que estiver pronto para dourar o outro lado.</p>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-66190741831859024162020-10-31T18:26:00.000-03:002020-11-01T09:35:16.103-03:00Baião de Dois<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A3qyw_DIybNqyqF5TPQsUMzoMSmA7J0IkX4n5vyJhEqSfXInYkkW9BbBOPjkV5GPcv7VYwtur-P59A_ClSvO94YHHO9tqjot0xjDoT-Mf2agourGPuBcDNSvii0fW9etTD_omyVvH4Q/s1600/IMG_6025.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A3qyw_DIybNqyqF5TPQsUMzoMSmA7J0IkX4n5vyJhEqSfXInYkkW9BbBOPjkV5GPcv7VYwtur-P59A_ClSvO94YHHO9tqjot0xjDoT-Mf2agourGPuBcDNSvii0fW9etTD_omyVvH4Q/s640/IMG_6025.jpg" width="640" /></a></div>
<br /><div style="text-align: justify;"><span style="color: #333333;"><span style="background-color: #fafafa;">Finalmente fiz meu primeiro baião de dois!</span></span></div><div style="text-align: justify;"><span style="color: #333333;"><span style="background-color: #fafafa;"><br /></span></span></div><div style="text-align: justify;"><span style="color: #333333;"><span style="background-color: #fafafa;">É uma receita prática de se fazer, resume-se a preparar o feijão, o arroz, que deve ser cozido com o caldo do feijão e misturar com muitas coisas deliciosas. Entrentanto, algumas coisinhas não ficaram perfeitas, então vou registrar aqui as dicas para a próxima vez que eu decidir fazer esse prato. </span></span></div>
<span style="background-color: #fafafa; color: #333333; text-align: justify;"><span face="Verdana, sans-serif"><br /></span></span>
<span style="background-color: #fafafa; color: #333333; text-align: justify;"><span face="Verdana, sans-serif"><b>Ingredientes:</b></span></span><br />
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 4 x. de arroz branco polido (depois de cozido acabei não usando tudo então na proxima vou tentar com 3x.)</span></div>
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 2 x. de feijão de corda, ou feijão fradinho (</span>depois de cozido acabei não usando tudo então na proxima vou tentar com 1,5x.)</div>
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 4 dentes de alho para o arroz</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- 4 dentes de alho para o feijão</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- bacon ( usei cerca de 300 g.)</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- calabresa (usei uma calabresa)</span></div>
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 1 cebola grande picadinha para o feijão</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- 1 cebola grande picadinha para fritar com bacon e calabresa</span></div>
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 1 maço de cebolinha</span></div>
<div style="text-align: justify;">
<span face="Verdana, sans-serif">- 1 maço de coentro</span></div>
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<span face="Verdana, sans-serif">- pimenta do reino</span></div>
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<span face="Verdana, sans-serif">- 1 lata de creme de leite</span></div>
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<span face="Verdana, sans-serif">- 1 copo de requeijão</span></div>
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<span face="Verdana, sans-serif">- 300 g. de queijo coalho cortado em cubinhos</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- sal a gosto</span></div>
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<span face="Verdana, sans-serif"><b>Modo de Preparo:</b></span></div>
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<span face="Verdana, sans-serif"><b><u><br /></u></b></span></div>
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<span face="Verdana, sans-serif"><b><u>Feijão</u></b></span></div>
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<span face="Verdana, sans-serif">- refogue o alho e a cebola;</span></div>
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<span face="Verdana, sans-serif">- adicione o feijão, pimenta, água, sal e deixe cozinhar. É importante botar bastante água para sobrar o suficiente para cozinhar o arroz;</span></div>
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<span face="Verdana, sans-serif">- quando o feijão estiver cozido, separe o caldo;</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- em uma panela frite com um pouco de óleo o bacon e a calabresa, quando estiver fritinho, adicione a cebola e espere dourar um pouco;</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- misture a calabresa e o bacon ao feijão.</span></div>
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<span face="Verdana, sans-serif"><b><u>Arroz</u></b></span></div>
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<span face="Verdana, sans-serif">- frie levemente o alho, sem deixar dourar muito. Adicione o arroz e use o caldo do feijão para cozinhá-lo;</span></div>
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<span face="Verdana, sans-serif">- quando a água do arroz secar, coloque o feijão, a cebolinha, o coentro, o queijo e mexa bem;</span></div>
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<span face="Verdana, sans-serif">- por fim, adicione o requeijão e o creme de leite;</span></div><div style="text-align: justify;"><span face="Verdana, sans-serif">- acerte o sal.</span></div>
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<br /></div><div style="text-align: justify;">DICA 1: Não cozinhe demais o feijçao, senão ele desmanchará na hora que misturar com o arroz, o que aconteceu comigo. Não compromete o sabor, mas visualmente fica mais bonito com o feijão inteiro.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>
janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-57412368505472049472020-06-02T13:51:00.000-03:002020-06-04T13:37:36.828-03:00Medalhão com Talharim e Batatinhas do Bruno<div style="orphans: auto; text-align: start; text-indent: 0px; widows: auto;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRPEOWPCF5LP4RybL5WwzUOK6_rdJQ1aRj1zEcm1VI0ySGLLk9-GU3eW7xA4ocTVSIZwNZmmkoCDIrNSZr9NqgNgZDlYAOoEYOIq7NlW2F6QbvzykfTJ4hVjSHcCDoOqLYoDITufftxc/s1600/20130306_220055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqRPEOWPCF5LP4RybL5WwzUOK6_rdJQ1aRj1zEcm1VI0ySGLLk9-GU3eW7xA4ocTVSIZwNZmmkoCDIrNSZr9NqgNgZDlYAOoEYOIq7NlW2F6QbvzykfTJ4hVjSHcCDoOqLYoDITufftxc/s640/20130306_220055.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #741b47; text-align: justify;">Essa é uma daquelas receitas para impressionar, pois além de deliciosa, é lindíssima. </span><span style="color: #741b47; text-align: justify;">Como se não fosse suficiente, ela ainda é super simples e rápida de preparar.</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #741b47; text-align: justify;">Essa foto foi do primeiro jantar que alguém preparou para mim na vida! Então, além do sabor delicioso ter marcado meu paladar, ele marcou também meu coração.</span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Eu provei essa delícia pela primeira vez em 2013, quando ainda não era fã de gorgonzola. Mesmo torcendo o nariz, eu notei que, neste molho, o gosto do queijo não ficava muito forte e nem brigava com a carne. Pelo contrário, acompanhava muito bem...</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Hoje meu paladar amadureceu e eu amo gorgonzola. Então, mais do que nunca, posso afirmar sem receio que essa é uma das minhas receitas favoritas...</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #741b47;">Eu vou </span><span style="color: #741b47;">escrever</span><span style="color: #741b47;"> a receita conforme a versão original do Bruno, maaaaaaaas, se dependesse de mim, eu tascaria uma cebola bem refogadinha nesse molho branco...</span></span></div>
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<span style="color: #741b47; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredientes:</b></span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- Fillet tornedor</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- 2 caixas de molho branco</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- manteiga</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- champignon</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- mostarda</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- parmesão ralado</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- batatas</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- pimenta do reino</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- sal</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- 100 g. de queijo gorgonzola</span><br />
<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">- macarrão talharim</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Batatas:</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">1 - Cozinhe as batatas inteiras e com cascas em água com sal</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">2 - Descasque as batatas e corte-as ao meio</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Molho:</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">1- Em uma panela, em fogo baixo, derreta 1 colher de sopa de manteiga</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">2 - Em seguida, jogue o molho branco</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #741b47;">3 - Na sequência, coloque o queijo gorgonzola picado, </span><span style="color: #741b47;">o parmesão </span><span style="color: #741b47;">ralado, uns pingos de</span><span style="color: #741b47;"> mostarda e o champignon</span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">4 - Desligue o fogo e deixe descansar</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Carne:</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">1 - Tempere a carne com sal e pimenta</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">2 - quente uma frigideira</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">3 - Coloque manteiga suficiente para fritar os medalhões</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">4 - Frite os medalhões, dois por vez, no máximo</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Batatas:</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">1 - Na mesma frigideira que você fritou os medalhões, em fogo baixo, coloque uma colher de sopa de manteiga e refogue as batatas</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Macarrão:</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">1 - Cozinhe o macarrão em água quente com sal</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">2 - Escorra-o reserve</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"><b>Música para o preparo - <a href="https://www.youtube.com/watch?v=NS0_AOuBF9A&t=31s">City of Stars - Ryan Gosling, Emma Stone</a></b></span><br />
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-42470033530996864312020-05-28T16:45:00.004-03:002020-06-04T13:39:56.222-03:00Carne na Panela de Pressão<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE7-ZI0ut_ahhP1uqYqSl1oQ55dDi_Nm_TNy6Z6qoGMpbw_jKo5KpZmGhAyZ6qKR6TLolos-gBMvXRkeXatM-_i458etJoY0UW37bk0tA-Wx7BVQSrmxtYlhIAu9Mgq-lgqaWroW4ibg/s1600/IMG_5997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgE7-ZI0ut_ahhP1uqYqSl1oQ55dDi_Nm_TNy6Z6qoGMpbw_jKo5KpZmGhAyZ6qKR6TLolos-gBMvXRkeXatM-_i458etJoY0UW37bk0tA-Wx7BVQSrmxtYlhIAu9Mgq-lgqaWroW4ibg/s640/IMG_5997.jpg" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif;">Antigamente, para mim, carne tinha de ser frita... Não comia carne ensopada, de panela... nada... Até que eu fui preparar a carne do croquete e ficou tão deliciosa que passei umas duas semanas inteiras so comendo carne feita na panela de pressão.</span></div>
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<span style="font-family: "verdana" , sans-serif;">O modo de preparo é simples e só suja uma panela. A carne é versátil e pode ser usada para rechear sandíches e fica uma delícia!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Quanto ao tipo de carne, eu já usei patinho, peito bovino e músculo. Todas ficaram desmanchando, mas o músculo tem uma textura mais rígida... O patinho e o peito ficaram maravilhosos, mas entre os dois ainda prefiro o peito, achei a carne mais saborosa e é mais barata.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Eu uso caldo knorr, mas você pode usar o tempero que quiser. Como o caldo knorr já tem sal, eu não coloco na panela, mas caso não use caldo knorr, não esqueca de ajustar o sal.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Outra dica, cebola dá sabor! Então, não economize!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTUMj4TLVdd_-NZ9DXUHbqwUxPtwTGFbie7qDQdLurce1x2LU16Msb0DP0YhUZc3D1o36SNdSVtTy5IVpaqCC7U1OIkri8NROmmB47laqg4kndgPEGKsUiHBxAmcG7_sr3QqOhFAVOus/s1600/IMG_5991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTUMj4TLVdd_-NZ9DXUHbqwUxPtwTGFbie7qDQdLurce1x2LU16Msb0DP0YhUZc3D1o36SNdSVtTy5IVpaqCC7U1OIkri8NROmmB47laqg4kndgPEGKsUiHBxAmcG7_sr3QqOhFAVOus/s320/IMG_5991.jpg" width="240" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;">Ingredientes:</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">- 500 g. de carne </span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 cebola bem grande cortada em cubinhos</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 5 dentes de alho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- óleo</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 2 knorr carne</span></div>
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<span style="font-family: "verdana" , sans-serif;">- coentro</span></div>
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<span style="font-family: "verdana" , sans-serif;">- salsa, eu uso muito aqui salsa em flocos</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 2 folhas de louro</span></div>
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<span style="font-family: "verdana" , sans-serif;">- água</span></div>
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<span style="font-family: "verdana" , sans-serif;">Modo de Preparo:</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 - Em uma panela de pressão coloque oleo suficiente para refogar a cebola e o alho</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 - Quando o óleo estiver quente, coloque a cebola e espere ficar branquinha. </span></div>
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<span style="font-family: "verdana" , sans-serif;">3 - Eu não deixo dourar para ela ainda passar o gosto para a carne</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 - Coloque o alho e espere ficar um pouco amarelinho. Eu também não deixo dourar para passar bem o gosto para a carne</span></div>
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<span style="font-family: "verdana" , sans-serif;">5 - Coloque a carne e mexa até ela ficar esbranquiçada</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 - Coloque água, os temperos e feche a panela</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sWeHFQqd7icsaDceWEzRArzYKN4vQQ1TAjWWjj2a4KmryhU2dcSwZeB1Q9-T-PllVMLXwvSVuGjIU5yYz-_Q1Qj9iaCRYjWWin634WMm9NEhMxuFSoSMmTOcBvxYZS_UqxqBuyE7jlc/s1600/IMG_5994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sWeHFQqd7icsaDceWEzRArzYKN4vQQ1TAjWWjj2a4KmryhU2dcSwZeB1Q9-T-PllVMLXwvSVuGjIU5yYz-_Q1Qj9iaCRYjWWin634WMm9NEhMxuFSoSMmTOcBvxYZS_UqxqBuyE7jlc/s320/IMG_5994.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Sobre a água e o tempo:</span></div>
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<span style="font-family: "verdana" , sans-serif;">Eu gosto de carne bem macia, que desmancha só de encostar, então eu deixo cozinhar bastante. Minha panela de pressão é pequena, eu encho até quase perto do limite máximo (uma vez coloquei no limite e vazou) e deixo no fogo até secar... demora mais um menos 1:30, mas esse tempo não é preciso.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Para saber se ainda tem muita água, quanto a carne ainda esta cozinhando eu retiro a panela do fogo e balanço-a devagar e com cuidado, só para ter uma ideia da quantidade de agua.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mas caso voce abra e ainda tenha muita agua, nao tem problema, bast afechar de novo e deixara cozinhar mais. Se a agua tiver secado e a carne nao estier macia, coloque mais agua e feche de novo. O único cuidado pe nao deixar a água secar e a carne queimar...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQGFBx2bH0kbRHQkJ1_ot2WtSWl5ppRDCYs3SsuF8iKzxQt_N9jO-cbjXDAhRd0AntW4IfZmfFE9BbZUV6c_ezpHr6dzqyhXDXTbg-0MA3mT34cBtPl1hPgjTRUY8BipOaITqgSM_IsI/s1600/IMG_5999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQGFBx2bH0kbRHQkJ1_ot2WtSWl5ppRDCYs3SsuF8iKzxQt_N9jO-cbjXDAhRd0AntW4IfZmfFE9BbZUV6c_ezpHr6dzqyhXDXTbg-0MA3mT34cBtPl1hPgjTRUY8BipOaITqgSM_IsI/s640/IMG_5999.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><a href="https://www.youtube.com/watch?v=3JCm9zzj4To">Música para o preparo: Come Undone - Malicay</a></span></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-32870637602381967322020-05-28T11:56:00.000-03:002020-05-28T11:57:11.561-03:00Molho Ranch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwUVbI58D2Szj_dI0IPnNhPK0PWSp2wMgHDKddi-nMAWuulANkQhjfVirTyqJirjMMNnpFIP9h4HMGbqStAMQNvq1N5FMXO3X_N6fS0UKHVv6sCDiF20b7hRYSRaKBiwWQutFuc8ZlU/s1600/IMG_5904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwUVbI58D2Szj_dI0IPnNhPK0PWSp2wMgHDKddi-nMAWuulANkQhjfVirTyqJirjMMNnpFIP9h4HMGbqStAMQNvq1N5FMXO3X_N6fS0UKHVv6sCDiF20b7hRYSRaKBiwWQutFuc8ZlU/s320/IMG_5904.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Peguei essa receita no site <a href="https://www.anamariabrogui.com.br/receita/molho-ranch-55775">Ana Maria Brogui</a>. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Eu na verdade pensei que molho ranch fosse aquele molho que acompanha a quesadillas do Outback, mas na verdade o molho desse prato é o Bloom. O molho ranch acompanha a batata...</span></div>
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<span style="font-family: "verdana" , sans-serif;">Agora preciso testar o molho bloom e o blue cheese, que acompanha o frango frito...</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 xícara de maionese</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 xícara de coalhada (usei creme de leite)</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 colher de chá de cebolinha desidratada</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 colher de chá de salsa desidratada</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 colher de chá de dill (não achei em lugar nenhum, então fiz sem)</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/4 colher de chá de alho em pó</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/4 colher de chá de cebola em pó</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 pitada de sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 pitada de pimenta do reino</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Modo de preparo:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 - Misture todos os ingredientes e leve à geladeira por pelo menos 1 hora.</span></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-36937619718269416012020-05-28T11:38:00.000-03:002020-05-28T11:38:21.371-03:00Salgadinho para Solteiro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUzWGz8ofxwcELokSWgWJyHXeVVTlqI48Hpc2gqUON9hvTwdCxxpWnRauMZCUY67XoFob3-Y269sgB_ufkQQLbfVcMpD28sw6Suy1lz140ReLW2mvvBQi9ibyLA1Q5tihiVfe49M3kKs/s1600/IMG_6594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUzWGz8ofxwcELokSWgWJyHXeVVTlqI48Hpc2gqUON9hvTwdCxxpWnRauMZCUY67XoFob3-Y269sgB_ufkQQLbfVcMpD28sw6Suy1lz140ReLW2mvvBQi9ibyLA1Q5tihiVfe49M3kKs/s640/IMG_6594.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Peguei essa receita no canal do <a href="https://www.youtube.com/watch?v=7RubAzj1r0E">youtube da Marcela Venâncio</a>. Eu particularmente gostei mais da <a href="http://nacozinhadajanine.blogspot.com/2012/06/salgadinhos.html?q=salgadinho">minha massa de salgadinho</a>, mas essa massa rende poucas unidades, o que é perfeito para quem mora sozinho... Da próxima vez vou usar caldo knorr de galinha, ao invés do de carne...</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mas a massa é muito boa, fácil de trabalhar e fica super crocante!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="background-color: #f9f9f9; color: #030303; font-family: "verdana" , sans-serif; white-space: pre-wrap;">- 5 salsichas</span></div>
<span style="background-color: #f9f9f9; color: #030303; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;"></span></span><br />
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<span style="background-color: #f9f9f9; color: #030303; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;">- 1 xícara e meia de leite</span></span></div>
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- 1 xícara de farinha de trigo
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- 1 colher de sobremesa de margarina</div>
- ¾ de caldo de carne
- Sal a gosto (coloquei duas pitadas)
Para empanar: </span></span><span style="background-color: #f9f9f9; color: #030303; font-family: "verdana" , sans-serif; text-align: justify; white-space: pre-wrap;">Água e f</span><span style="background-color: #f9f9f9; color: #030303; font-family: "verdana" , sans-serif; text-align: justify; white-space: pre-wrap;">arinha de rosca</span><span style="background-color: #f9f9f9; color: #030303; white-space: pre-wrap;"><span style="font-family: "verdana" , sans-serif;"><div style="text-align: justify;">
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<b>Modo de Preparo:</b></div>
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- Ferva as salsichas e espere até que fiquem bem sequinhas, se estiverem molhadas a massa não gruda bem e fica difícil de enrolar;</div>
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- Leve uma panela ao fogo com o leite e dissolva o caldo knorr;</div>
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- Adicione o restante dos ingredientes e mexa até que a massa solte do fundo. Enquanto você mexe, é possível perceber umas bolinhas de farinha, vá mexendo e apertando a massa para que elas se dissolvam</div>
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- Coloque a massa em uma superfície untada com óleo e deixe esfriar um pouco. Eu trabalhei a massa com ela ainda morninha quase fria</div>
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- Modele o salgadinho</div>
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- Passe na água e depois da farinha de trigo</div>
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- Leve à geladeira por no mínimo 30 minutos. Eu dexei a manhã inteira.</div>
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- Frite em óleo quente, mas fogo não tão alto, para que não queime a farinha</div>
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Eu aproveitei que rendeu 11 salgadinhos e fiz um enroladinho de queijo e presunto! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6auIhwN5bv3a2vrOxLDXztJ2fFufZ3AXD6Js4cHAc-gVumDvdZAh82Fg7f4-5OueCAWIwnNxqfEJOqZq9Zan68xOhHMDh7qMubKmaXh7V08HBOUtwkLOlG_kkizyh7M8BpK6s9v3tD_U/s1600/IMG_6595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6auIhwN5bv3a2vrOxLDXztJ2fFufZ3AXD6Js4cHAc-gVumDvdZAh82Fg7f4-5OueCAWIwnNxqfEJOqZq9Zan68xOhHMDh7qMubKmaXh7V08HBOUtwkLOlG_kkizyh7M8BpK6s9v3tD_U/s320/IMG_6595.jpg" width="320" /></a></div>
</span></span>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-47847086852660098202020-05-25T18:20:00.000-03:002020-05-25T18:20:41.001-03:00Paçoca nordestina (salgada)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkzy_tmX0i31O7DfIcUZzHMcvCF4HlpcNATnoOPLfisSIzoSZksP2y1JqNvjle9wjMJI-fMRq_YV3QWA94BS2KwXGPn4V7nXXZEKhbBzjC1K0vY2RGGqeDjaNOtFe5ImznMTTOuwMkm4/s1600/IMG_6026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggkzy_tmX0i31O7DfIcUZzHMcvCF4HlpcNATnoOPLfisSIzoSZksP2y1JqNvjle9wjMJI-fMRq_YV3QWA94BS2KwXGPn4V7nXXZEKhbBzjC1K0vY2RGGqeDjaNOtFe5ImznMTTOuwMkm4/s640/IMG_6026.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">A paçoca nordestina é uma farofa, mas com carne seca e bem fininha e leve, super diferente do doce que estamos acostumados a comer aqui no Rio de Janeiro.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aqui no meu blog só entram receitas que eu fiz, o que não é o caso... na verdade eu nem acompanhei o preparo, mas ela é tão gostosa que pedi a receita para guardar e fazer depois.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">- carne seca de sua preferência</span></div>
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<span style="font-family: Verdana, sans-serif;">- pimenta</span></div>
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<span style="font-family: Verdana, sans-serif;">- manteiga (de preferência manteiga de garrafa)</span></div>
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<span style="font-family: Verdana, sans-serif;">- cebola</span></div>
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<span style="font-family: Verdana, sans-serif;">- alho</span></div>
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<span style="font-family: Verdana, sans-serif;">- fio de óleo</span></div>
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<span style="font-family: Verdana, sans-serif;">- farinha de mandioca torrada</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Modo de preparo:</b></span></div>
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<span style="font-family: Verdana, sans-serif;">- corte a carne seca em cubos e escalde-a duas vezes;</span></div>
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<span style="font-family: Verdana, sans-serif;">- derreta a manteiga e adicione um fio de óleo;</span></div>
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<span style="font-family: Verdana, sans-serif;">- refogue a carne em alho e cebola;</span></div>
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<span style="font-family: Verdana, sans-serif;">- adicione mais manteiga, pimenta e coloque a farinha;</span></div>
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<span style="font-family: Verdana, sans-serif;">- abaixe o fogo e mexa até icar pronto;</span></div>
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<span style="font-family: Verdana, sans-serif;">- depois de pronta bata no liquidificador</span></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-18538525039135947522020-05-24T18:57:00.000-03:002020-05-24T18:57:07.883-03:00Arroz japonês<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-_zX-15vn1FNbz84Ew8N466KEt47OCXnPajKMWklmc63Mni-_7SHR0-edt48aifTepbJt54qZAty9qYKrBCA2Y5wtc-LUGORSPYYW1XWZX_95z2a-ENKXyU8Cpm8-58qJjf7hZjz_rk/s1600/IMG_5979.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG-_zX-15vn1FNbz84Ew8N466KEt47OCXnPajKMWklmc63Mni-_7SHR0-edt48aifTepbJt54qZAty9qYKrBCA2Y5wtc-LUGORSPYYW1XWZX_95z2a-ENKXyU8Cpm8-58qJjf7hZjz_rk/s640/IMG_5979.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Fazer arroz japonês não tem mistério, vou escrever apenas para não esquecer.</span></div>
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<span style="font-family: Verdana, sans-serif;">Em uma panela, coloque 1 x. de arroz, 2 x. de água e 1/2 colher de chá de sal. Não precisa refogar nem nada!</span></div>
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-80765748221846880062020-05-24T18:49:00.001-03:002020-05-24T18:50:59.582-03:00Macarrão cremoso com maionese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZdmVW8hM4DPasIwcP2Ve6H68AOXU1U-ETujEL2Pb6AeI_5oEPX0vN2ZHZQeJq3v_ZXn_rOi9UGwLfAE97k97I7yvxVoRmau8DALNkqtT6uhZ6y12arn0qM-d19xZ1dDeVVWu0VuH6zg/s1600/IMG_5974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZdmVW8hM4DPasIwcP2Ve6H68AOXU1U-ETujEL2Pb6AeI_5oEPX0vN2ZHZQeJq3v_ZXn_rOi9UGwLfAE97k97I7yvxVoRmau8DALNkqtT6uhZ6y12arn0qM-d19xZ1dDeVVWu0VuH6zg/s640/IMG_5974.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Eu fiz essa receita e me viciei. Não tem nada demais, só misturei coisas da geladeira, mas ficou tão bom que valeu o registro.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Eu usei a sobrecoxa que estava pronta e a reeita dela está <a href="http://nacozinhadajanine.blogspot.com/2015/09/o-segredo-do-frango-ensopado-moreninho.html">aqui</a>.</span></div>
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<span style="font-family: "verdana" , sans-serif;">A receita é de olho mesmo, sem medidas.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- frango com caldinho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- cebolinha</span></div>
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<span style="font-family: "verdana" , sans-serif;">- salsa em flocos (isso dá um visual lindo aos pratos)</span></div>
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<span style="font-family: "verdana" , sans-serif;">- macarrão</span></div>
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<span style="font-family: "verdana" , sans-serif;">- maionese</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Modo de preparo:</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">- prepare o macarrão e reserve, eu gosto de usar formatos diferentes, ficou lindo com gravatinha</span></div>
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<span style="font-family: "verdana" , sans-serif;">- em uma panela desfie o frango, adicione um pouco do caldo do frango </span></div>
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<span style="font-family: "verdana" , sans-serif;">- coloque maionese até ficar cremoso</span></div>
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<span style="font-family: "verdana" , sans-serif;">- misture o macarrão e a salsa em flocos</span></div>
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<span style="font-family: "verdana" , sans-serif;">- sirva e decore com a cebolinha</span></div>
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-13473279296286744442020-05-24T17:13:00.001-03:002020-05-24T17:19:18.075-03:00Sanduíche Árabe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PtyUcsh3tyMKg2tcu4YM9JwNefoqF7mPrH1B97bZROtjHM1YeEzYdA_2Udrm65c0W3gnEr2jLz9cXBr6U_Rb5hchUBnI3oZw8TT2puFJ0ztblkoJYzMOGvIxXxHVDEn_dKiLCbb45LI/s1600/IMG_5909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PtyUcsh3tyMKg2tcu4YM9JwNefoqF7mPrH1B97bZROtjHM1YeEzYdA_2Udrm65c0W3gnEr2jLz9cXBr6U_Rb5hchUBnI3oZw8TT2puFJ0ztblkoJYzMOGvIxXxHVDEn_dKiLCbb45LI/s640/IMG_5909.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Peguei essa receita no insta da Camila Masullo, ela tem um insta que tem vídeo mostrando como faz e é super fácil.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ele fica super douradinho e crocante, a parte debaixo depois fica molhadinha por conta da carne, mas continua delicioso!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL3QUCehqksgAywi7ZwYyZjJtYEXO0qnUCesFy7KKFMaurKbW6jaFjrgN-gL1CLEUaypmaDG12VV6kLKFjZQd6u4VYICQU6Vem4YTYHtUIHW5wAUMMaoYEdq0NXE6RmTG7KqGS-yfXzc/s1600/IMG_5906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL3QUCehqksgAywi7ZwYyZjJtYEXO0qnUCesFy7KKFMaurKbW6jaFjrgN-gL1CLEUaypmaDG12VV6kLKFjZQd6u4VYICQU6Vem4YTYHtUIHW5wAUMMaoYEdq0NXE6RmTG7KqGS-yfXzc/s320/IMG_5906.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">A idéia de colocar limão na carne é sensacional! O gosto fica muito maravilhoso, bem árabe! E</span><span style="font-family: "verdana" , sans-serif;">u juro que vou rechear uma sfiha com essa carne... Jesusssss, que coisa maravilhosa! Colocar limão na carne... como nunca tinha pensado nisso?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDvEGbswjnzoYVctW5rBZB3PGcEQkldxNCp64Efs7Ce0lCFkIQ81jCtb7oiTNM0Q_xkgCn2bycZnBP_Gjo6DJsD2aiZz02g_40Sanv_ANF-sVGdp1ajCf3tYlBjlMm5X3bG3tV6IaPMU/s1600/IMG_5907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDvEGbswjnzoYVctW5rBZB3PGcEQkldxNCp64Efs7Ce0lCFkIQ81jCtb7oiTNM0Q_xkgCn2bycZnBP_Gjo6DJsD2aiZz02g_40Sanv_ANF-sVGdp1ajCf3tYlBjlMm5X3bG3tV6IaPMU/s320/IMG_5907.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprZ2ZURL4NA-bzfyB2Csz0jtq3IJTe9BSBZY5XHMK3ACfqtsyvUFT3DmcwhNyRXWUasyXvag3kB_uR_jcKQywqmAn2usxc5k9LyppIvkTxoqBpV55BssODxnMV3rC3GUY8FccjE0WuzU/s1600/IMG_5908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjprZ2ZURL4NA-bzfyB2Csz0jtq3IJTe9BSBZY5XHMK3ACfqtsyvUFT3DmcwhNyRXWUasyXvag3kB_uR_jcKQywqmAn2usxc5k9LyppIvkTxoqBpV55BssODxnMV3rC3GUY8FccjE0WuzU/s320/IMG_5908.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 fatias de pão árabe</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 500 g. de carne moída, usei peito (essa qtd. rende 3 sanduíches)</span></div>
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<span style="font-family: "verdana" , sans-serif;">- sal a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- pimenta a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- cebolinha picadinha</span></div>
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<span style="font-family: "verdana" , sans-serif;">- salsinha picadinha</span></div>
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<span style="font-family: "verdana" , sans-serif;">- coentro picadinho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- hortelã (eu não coloquei porque não tinha em casa)</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 cebola picada</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 limão espremido</span></div>
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<span style="font-family: "verdana" , sans-serif;">- fio de azeite</span></div>
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<span style="font-family: "verdana" , sans-serif;">- água</span></div>
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<span style="font-family: "verdana" , sans-serif;">- fatias de mussarela</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 4 colheres de sopa de maionese</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 dente de alho amassado</span></div>
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<span style="font-family: "verdana" , sans-serif;">- manteiga para dourar</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Modo de preparo:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- Misture a carne com a cebolinha, salsinha, coentro, cebola, hortelã, sal, piment e o limão. Coloque o azeite e um pouco de água, só para dar liga... algo em torno de 1 a 2 colheres de sopa...</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Em outro recipiente mistura a maionese com o alho e coloque um pouco de pimenta</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Abra o pão árabe ao meio, coloque 1/3 da carne, por cima o queijo mussarela e na outra metade do pão passe a mistura de maionese. Feche-o.</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Em uma frigideira coloque a manteiga e assim que derreter coloque o sanduíche. Quando dourar um lado, vire para dourar o outro</span></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-55860658632429379162020-04-28T11:29:00.002-03:002020-04-28T11:29:52.361-03:00Cuscuz de Tapioca do Hotel<br />
<span style="font-family: Verdana, sans-serif;">Mas é só eu cismar com uma coisa que logo vem 5 milhões de opções para eu testar...</span><br />
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<span style="font-family: Verdana, sans-serif;">Em um hotel com o Frank, comemos um cuscuz dos deuses no café da manhã. Como não podia faltar, fui lá na cozinha pedir a receita. A senhora que fazia o cuscuz já sabia as medidas de cor, o que dificultava passar medidas exatas, ela faz tudo no olho... mas tentou me ajudar da melhor forma possível.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTPekI6b7J34OcUxL1jkn9eawH-S_sCneG51txij1nJx5UuY7rwust3p2Ta8ok6A-auojftzz_1xudKeG0lPbty7ibR6udAT2miiA4JUX565LLU_Qo8sqbo4NX6OPUlPyReT-x2DpHeI/s1600/Captura+de+Tela+2017-04-21+a%25CC%2580s+12.07.08.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvTPekI6b7J34OcUxL1jkn9eawH-S_sCneG51txij1nJx5UuY7rwust3p2Ta8ok6A-auojftzz_1xudKeG0lPbty7ibR6udAT2miiA4JUX565LLU_Qo8sqbo4NX6OPUlPyReT-x2DpHeI/s320/Captura+de+Tela+2017-04-21+a%25CC%2580s+12.07.08.png" width="316" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Ela disse que o cuscuz com leite não pode ser vendido na praia, senão azeda. O jeito que o cuscuzeiro achou foi preparar o cuscuz com água, como já havia ensinado nessa receita AQUI. Massssss ela me deu outra dica, os cuscuzeiros de praia usam ÁGUA DE COCO! Isso deve deixar o sabor bem mais gostosinho....</span><br />
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<span style="font-family: Verdana, sans-serif;">Mas vamos à receita dela.</span><br />
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<span style="font-family: Verdana, sans-serif;">- +/- 2/3 do saco da tapioca granulada</span><br />
<span style="font-family: Verdana, sans-serif;">- 1 lata de leite condensado</span><br />
<span style="font-family: Verdana, sans-serif;">- 1 litro de leite</span><br />
<span style="font-family: Verdana, sans-serif;">- coco ralado para colocar por cima</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 - Misture tudo e leve ao fogo</span><br />
<span style="font-family: Verdana, sans-serif;">2 - Mexi até engrossar um pocuo. A massa fica meio rígida...</span><br />
<span style="font-family: Verdana, sans-serif;">3 - Untei um tabuleiro com margarina Qualy</span><br />
<span style="font-family: Verdana, sans-serif;">4 - Coloquei o cuscuz na fôrma e fui ajeitando, pois ele nçao fica líquido</span><br />
<span style="font-family: Verdana, sans-serif;">5 - Leve à geladeira até a hora de servir</span><br />
<span style="font-family: Verdana, sans-serif;">6 - Para desenformar, basta virar o cuscuz no prato e ir dando batidinhas na fôrma</span><br />
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<span style="font-family: Verdana, sans-serif;">Não leva açúcar pois já tem leite condensado</span><br />
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-38119002176030698622020-04-28T11:12:00.003-03:002020-05-24T17:55:33.926-03:00Picanha ao Forno <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5_nhq97TjA0CWq_vLtcgIzsXGjgRH2ADO3x0jjVcpR2feLkxK7oTxFuxWzEVLD-fwHMGjMeB3OJdh56TWhjN0kDMEQ_rn60tJY96sxL3rnhY3R7xpf-tCmZKqEsb08rZ8IDfMMGBJUQ/s1600/IMG_5955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5_nhq97TjA0CWq_vLtcgIzsXGjgRH2ADO3x0jjVcpR2feLkxK7oTxFuxWzEVLD-fwHMGjMeB3OJdh56TWhjN0kDMEQ_rn60tJY96sxL3rnhY3R7xpf-tCmZKqEsb08rZ8IDfMMGBJUQ/s640/IMG_5955.jpg" width="480" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Fiz essa picanha já tem uma tempo e não anotei a receita... Tenho receio de esquecer algum tempero, mas o essencial está aqui. Ela ficou super vermelhinha e suculenta por dentro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRhQhd2pBoFeR-HoizkBdeCxQQkCSpCOwViT_VhK5xjwQl7pA7Fv5Sl6lNhPHhqKV_dMw27XK0xpMwc4zKVJtOSwrqVy9RkGph0EIdqbb2DTawpBjl8evARZauUwpVu_L-mMkt8AKDII/s1600/IMG_5954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRhQhd2pBoFeR-HoizkBdeCxQQkCSpCOwViT_VhK5xjwQl7pA7Fv5Sl6lNhPHhqKV_dMw27XK0xpMwc4zKVJtOSwrqVy9RkGph0EIdqbb2DTawpBjl8evARZauUwpVu_L-mMkt8AKDII/s320/IMG_5954.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Ingredientes:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 peça de picanha</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 2 cebolas picadas</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 6 dentes de alho amassados</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 copo de vinho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- sal grosso</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 2 folhas de louro</span></div>
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<span style="font-family: "verdana" , sans-serif;">- óleo</span></div>
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<span style="font-family: "verdana" , sans-serif;">- manteiga</span></div>
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<span style="font-family: "verdana" , sans-serif;">- pimenta do reino</span></div>
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<span style="font-family: "verdana" , sans-serif;">- molho de tomate</span></div>
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<span style="font-family: "verdana" , sans-serif;">- páprica picante</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Modo de Preparo:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- faça cortes na peça de picanha</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">- esfregue o sal grosso e a pimenta do reino na picanha e deixe descansar</span></div>
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<span style="font-family: "verdana" , sans-serif;">- derreta a manteiga em uma panela grande e sele a peça de picanha. Retire-a da panela e reseve</span></div>
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<span style="font-family: "verdana" , sans-serif;">- na mesma panela coloque mais manteiga e espere derreter</span></div>
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<span style="font-family: "verdana" , sans-serif;">- refogue a cebola e o alho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- acrescente o molho de tomate e coloque os temperos: sal, pimenta, páprica, as folhas de louro...</span></div>
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<span style="font-family: "verdana" , sans-serif;">- acrescente o vinho</span></div>
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<span style="font-family: "verdana" , sans-serif;">- disponha a picanha em um tabuleiro, polvilhe um pouco de páprica e coloque o molho por cima</span><br />
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<span style="font-family: "verdana" , sans-serif;">- leve ao forno por aproximadamente 1 hora </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBxBVWQRMBe0ocmrHZRyxytmM786l_DwjQaMVddQZKn8wYMxQPQrhC_HqoB4UgVAgxysIjbr3AQ5kK6PoCMFdiyU_rbmMlRAFIXeDvqpSt96XId2_ix941NZJSbrNjUSWq7A1k6ZU78c/s1600/IMG_5953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBxBVWQRMBe0ocmrHZRyxytmM786l_DwjQaMVddQZKn8wYMxQPQrhC_HqoB4UgVAgxysIjbr3AQ5kK6PoCMFdiyU_rbmMlRAFIXeDvqpSt96XId2_ix941NZJSbrNjUSWq7A1k6ZU78c/s320/IMG_5953.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- fatie e sirva</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mfv8VJmS3hjOpM-KscWQeVUDQOTLgU-T2__3rDaifff_3K3pUDcF6PhOOtCAES7BVLIjyqzShGPFxdPhyphenhyphenaQyut7uT411ou7CBjT0cDslBClSiBl3roE98eEIt4Sovb-P1JaFHuqb6m8/s1600/IMG_5951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_mfv8VJmS3hjOpM-KscWQeVUDQOTLgU-T2__3rDaifff_3K3pUDcF6PhOOtCAES7BVLIjyqzShGPFxdPhyphenhyphenaQyut7uT411ou7CBjT0cDslBClSiBl3roE98eEIt4Sovb-P1JaFHuqb6m8/s320/IMG_5951.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGFAlrhyphenhyphene2os_MzV8mdaf8WdyYAu3jVHjV0XlkTGZqgu98IBYwZ94IL4UXrpGn57Hi5HYQXQaR8yaMoBYzGI5CP-43aIEh9Gtpy2ZMVtBdc6IWP0S9YYcf-fBdZUMn96jP1iPFjHpZg4/s1600/IMG_5949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGFAlrhyphenhyphene2os_MzV8mdaf8WdyYAu3jVHjV0XlkTGZqgu98IBYwZ94IL4UXrpGn57Hi5HYQXQaR8yaMoBYzGI5CP-43aIEh9Gtpy2ZMVtBdc6IWP0S9YYcf-fBdZUMn96jP1iPFjHpZg4/s320/IMG_5949.jpg" width="240" /></a></div>
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-61459481779767047502020-04-28T11:09:00.004-03:002020-05-25T15:11:03.088-03:00Queensland Chicken & Shrimp do Outback<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxPpEMLsYB-K-JMc2wEVw-GtgaX5V6gvbxDCmQiRz4hkFYu_01r6Fsc5TVhjr_5vtS-Y5Vl_ZEt9b0hnCGZ2-ke7G3kMxybbTtL67VusQFxiFnSvRpVU-ODM0Bkx0H0VKxi8TcK1baag/s1600/IMG_5981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQxPpEMLsYB-K-JMc2wEVw-GtgaX5V6gvbxDCmQiRz4hkFYu_01r6Fsc5TVhjr_5vtS-Y5Vl_ZEt9b0hnCGZ2-ke7G3kMxybbTtL67VusQFxiFnSvRpVU-ODM0Bkx0H0VKxi8TcK1baag/s640/IMG_5981.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ir ao Outback e não pedir carne é difícil, eu sei... mas essa massa era excepcionalmente maravilhosa! Infelizmente este prato não está mais no cardápio, então resolvi fazer em casa.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Trata-se de fettuccine ao molho Alfredo com camarões e tiras de frango, mas como tudo no Outback, tinha um tempero maravilhoso. Agora, no menu do Outback tem um substituto parecido, a Toowoomba Pasta, que leva fettuccine com molho Alfredo, camarões e champignons.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Eu não sei se minha versão ficou parecida porque já esqueci do sabor do prato original, mas ficou muito gostoso.</span></div>
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<span style="font-family: "verdana" , sans-serif;">OBS: Eu gosto de um molho menos espesso, por isso coloquei 1 xícara e meia de água, mas isso vai de acordo com o seu gosto.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Ingredientes:</span></b></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">- 4 ninhos de macarrão tipo ninho largo</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">- 1 colher de sopa de manteiga</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 25 g. de queijo parmesão</span></div>
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<span style="font-family: "verdana" , sans-serif;">- creme de leite</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 colher chá de alho em pó</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 colher chá de cebola em pó</span></div>
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<span style="font-family: "verdana" , sans-serif;">- salsa desidratada a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- noz moscada a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- sal a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- pimenta do reino a gosto</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 colher chá de pimenta caiena</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">- pedaços de peito de frango</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 250 g. de camarões</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 250 g. de frango</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 1/2 xícara de água</span></div>
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<b><span style="font-family: "verdana" , sans-serif;">Modo de Preparo:</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">- Frite os camarões e os pedaços de frango e reserve. Não deixe o frango muito dourado, senão ficará seco;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdQvbdyi9uSta2QFGVxGR-aiak7iKlqUUApoJgrDNPH-LQ_d2e40_Ti0Dg73k8Vuf2BEUVbqSgI8OWVhHXC2iv8Yr93q1Ue2U9HU7swPnH_pbFfInobnFT0eE9kM4eT29QoIVur4rvrQ/s1600/IMG_0368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjdQvbdyi9uSta2QFGVxGR-aiak7iKlqUUApoJgrDNPH-LQ_d2e40_Ti0Dg73k8Vuf2BEUVbqSgI8OWVhHXC2iv8Yr93q1Ue2U9HU7swPnH_pbFfInobnFT0eE9kM4eT29QoIVur4rvrQ/s320/IMG_0368.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Em outra panela, derreta a manteiga;</span><br />
<span style="font-family: "verdana" , sans-serif;">- Acrescente o creme de leite e os temperos: noz moscada, pimenta do reino, salsa desidratada, cebola em pó, alho em pó e a pimenta caiena. Vá adicionando ao sal aos poucos de acordo com o seu gosto;</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNnjzK6AfkwlSUlLOZY81gasHRc4ZSprk6CSsbzj95bdxST9p6omEtoFj6_thBgOC2j3dTfCeiuslPZnpxQoDxb-25k8TypkZArOjOeaducvX24EJu7VRRuArWGBQSHSwHX7WJRUQDXs/s1600/IMG_0367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNnjzK6AfkwlSUlLOZY81gasHRc4ZSprk6CSsbzj95bdxST9p6omEtoFj6_thBgOC2j3dTfCeiuslPZnpxQoDxb-25k8TypkZArOjOeaducvX24EJu7VRRuArWGBQSHSwHX7WJRUQDXs/s320/IMG_0367.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcMwBwdAqHMrihtyAgC-WkmDPOLkasAd03KkbRofPVcXYzJOkohe23TbOYNR_aluzSeKSyI8gbxDwFwnicXld3rgyYNpuoptQeNSoaU9AwJIGJ7Iq9wS3zeqhlEUZ0uFdbwWNFREiCiU/s1600/IMG_0366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLcMwBwdAqHMrihtyAgC-WkmDPOLkasAd03KkbRofPVcXYzJOkohe23TbOYNR_aluzSeKSyI8gbxDwFwnicXld3rgyYNpuoptQeNSoaU9AwJIGJ7Iq9wS3zeqhlEUZ0uFdbwWNFREiCiU/s320/IMG_0366.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Mexa até que comece a fever, em fogo baixo;</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Adicione o queijo parmesão e mexa até ficar homogêneo;</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Adicione a água e mexa até ficar homogêneo novamente;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNIp-o260Yf1tyr6ICETJSt6EJok2OPA38dVDSFhdEZFHVL4xe8S9ah2xyUHolAKbWmnvdXKYm6f9n1_5XOLiehCNo2nNwAHH0__t3FtOqSW-tZ9x9WcpXP7n_LILHiplKyWvuqa0hXA/s1600/IMG_0375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuNIp-o260Yf1tyr6ICETJSt6EJok2OPA38dVDSFhdEZFHVL4xe8S9ah2xyUHolAKbWmnvdXKYm6f9n1_5XOLiehCNo2nNwAHH0__t3FtOqSW-tZ9x9WcpXP7n_LILHiplKyWvuqa0hXA/s320/IMG_0375.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmskYT827jtmFZfeoxP61XsAzQ-P-D0AbpgkEFWjWZ6VG9r_wi-MW3HpoV3r8ky7ZOIzPjVIT1k9V6TicDlkHCo0Gaz1JTXTHAsEr2Jxf5Kc8f2B6f_sA7ZUxWcLipCcxgzUgSYXR7QOo/s1600/IMG_0370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmskYT827jtmFZfeoxP61XsAzQ-P-D0AbpgkEFWjWZ6VG9r_wi-MW3HpoV3r8ky7ZOIzPjVIT1k9V6TicDlkHCo0Gaz1JTXTHAsEr2Jxf5Kc8f2B6f_sA7ZUxWcLipCcxgzUgSYXR7QOo/s320/IMG_0370.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Desligue o fogo e reserve;</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Em outra panela prepare o macarrão de acordo com as instruções do fabricante;</span></div>
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<span style="font-family: "verdana" , sans-serif;">- Escorra o macarrão e misture ao molho.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOSNTO0k09Qz32T7zOYbac1rq7xGrnFouvneLJzq7zDA8GDBfe9a2jNQv4kXXBFQGIhTIJIlImGNH9ep9nrf4RmYLicl8rEKevjxmNXckkWKKSkbPZMV5mtJk8GrqH0T_8-xf4TJmkiY/s1600/IMG_0376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOSNTO0k09Qz32T7zOYbac1rq7xGrnFouvneLJzq7zDA8GDBfe9a2jNQv4kXXBFQGIhTIJIlImGNH9ep9nrf4RmYLicl8rEKevjxmNXckkWKKSkbPZMV5mtJk8GrqH0T_8-xf4TJmkiY/s320/IMG_0376.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpoVGzOx9pIILPIAATROTorOfFb0OWKcmbeCdPeNKvGIz28X8AFpoeMA7paL522QqtfvUchyP2cnRhrFhd6BSKAi8cbNwWvig9ek-rkD9zBydHOo6zCIY3HUhQ7MOS0Dzd4U_t-S9PjU/s1600/IMG_0378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpoVGzOx9pIILPIAATROTorOfFb0OWKcmbeCdPeNKvGIz28X8AFpoeMA7paL522QqtfvUchyP2cnRhrFhd6BSKAi8cbNwWvig9ek-rkD9zBydHOo6zCIY3HUhQ7MOS0Dzd4U_t-S9PjU/s320/IMG_0378.jpg" width="240" /></a></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com2tag:blogger.com,1999:blog-5744984785715266032.post-57095031962674978492020-04-28T11:08:00.001-03:002020-05-24T18:43:50.676-03:00Molho Pesto<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagdlYDlv4uCtkjN0pUWEc4E5MtK5zM8ADWuGYAOXPrsAJly4EIjsTM0FxA_6GefjR6SMWdOQ0XXpSUnsxky4RdzDZoDReJF-kFjkbZB3nT1OqGxYeRFdq0POKO-KE7cOqmIoEvuzPYZg/s1600/IMG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagdlYDlv4uCtkjN0pUWEc4E5MtK5zM8ADWuGYAOXPrsAJly4EIjsTM0FxA_6GefjR6SMWdOQ0XXpSUnsxky4RdzDZoDReJF-kFjkbZB3nT1OqGxYeRFdq0POKO-KE7cOqmIoEvuzPYZg/s640/IMG_5978.jpg" width="392" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Esse molho é super simples e versártil, uso muito para fazer um macarrão geladinho. Mistura macarrão com esse molho e frango desfiado e fica delicioso!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSviBl1tAwVuSOIWax6wqKxaf1bDI95L3KNNLmHl2pqdhgmLXXPVif_gFYm4w0LOqWNgV52XrwEVklb_7nXG2ZOWQN5TDdwbo6BE4ELreaPYAj7gAsPRvqXeavuwKVXKjOhHg3ZzT7Ldw/s1600/IMG_1006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSviBl1tAwVuSOIWax6wqKxaf1bDI95L3KNNLmHl2pqdhgmLXXPVif_gFYm4w0LOqWNgV52XrwEVklb_7nXG2ZOWQN5TDdwbo6BE4ELreaPYAj7gAsPRvqXeavuwKVXKjOhHg3ZzT7Ldw/s320/IMG_1006.jpg" width="320" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;"> </span><span style="font-family: verdana, sans-serif;">Ingredientes:</span></b><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">- Manjericão</span><br />
<span style="font-family: "verdana" , sans-serif;">- Azeite</span><br />
<span style="font-family: "verdana" , sans-serif;">- 1 dente de alho</span><br />
<span style="font-family: "verdana" , sans-serif;">- sal</span><br />
<span style="font-family: "verdana" , sans-serif;">- pimenta</span><br />
<span style="font-family: "verdana" , sans-serif;">- 1/2 pacote de queijo parmesão (50g.)</span><br />
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<span style="font-family: "verdana" , sans-serif;">- Em um processador coloque todos os ingredientes, com exceção do azeite</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmQ72J0G1rsebqq_hN7kIcTuYSDF1GsWOTHIi9IFkVRsv4Pzl13x1SNdAosor5S4cYMwXYRFe-2sXlBP1-TK7CcV9lkvjUNd3q9U-06pfCopGqI1pGNiOCaJRJCme1dxwvQIG-v9lJ1k/s1600/IMG_0990.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmQ72J0G1rsebqq_hN7kIcTuYSDF1GsWOTHIi9IFkVRsv4Pzl13x1SNdAosor5S4cYMwXYRFe-2sXlBP1-TK7CcV9lkvjUNd3q9U-06pfCopGqI1pGNiOCaJRJCme1dxwvQIG-v9lJ1k/s320/IMG_0990.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03hyphenhyphenUJ6haGg9L7t7VsG_P7-jDtgexbTIVkmiUik3OXVbzKtcHo4_HpxaM4QhDpv8w6NUXlOY6erZOeZJrWfvMZ9lyTxjIs5zgSI9sCech0QTdcwtPt4uLYdKLSlnl5P47D2Hl9hAMbFo/s1600/IMG_0991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03hyphenhyphenUJ6haGg9L7t7VsG_P7-jDtgexbTIVkmiUik3OXVbzKtcHo4_HpxaM4QhDpv8w6NUXlOY6erZOeZJrWfvMZ9lyTxjIs5zgSI9sCech0QTdcwtPt4uLYdKLSlnl5P47D2Hl9hAMbFo/s320/IMG_0991.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Ligue o processador e vá adicionando o azeite até a consistência desejada.</span>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-89429948336272979972020-04-28T10:59:00.002-03:002020-05-25T15:10:18.139-03:00Requeijão tipo Catupiry<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mUe5w-9hXKe1z5u78bCPxuFUWi2bh0wla9HHzpq5tsdYak1X1WYo8GPjo9sDVoO9s01uHqOviPgfCdTg_CVs5oy5tGpM9wvjvQMV2XdSGnVEXbAlpa6FGETWoJmQaT0uC55U4LwJkg0/s1600/IMG_5987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mUe5w-9hXKe1z5u78bCPxuFUWi2bh0wla9HHzpq5tsdYak1X1WYo8GPjo9sDVoO9s01uHqOviPgfCdTg_CVs5oy5tGpM9wvjvQMV2XdSGnVEXbAlpa6FGETWoJmQaT0uC55U4LwJkg0/s640/IMG_5987.jpg" width="640" /></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Eu salvei essa receita da Camila Masullo há séculos e finalmente resolvi fazer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw2Yqn-r782y-ZP96hccJnv9q4XjfaSV8uxMbBLUOVF31QXCGZjPqAW57CfV3pz7lT5jsGneVtj5i5zx57LM3AgAtGYAtN0uww4WrvaKlhc9d6zR9ssO6mYZAqgBAC7tclQcJSdMZAxk/s1600/IMG_5985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw2Yqn-r782y-ZP96hccJnv9q4XjfaSV8uxMbBLUOVF31QXCGZjPqAW57CfV3pz7lT5jsGneVtj5i5zx57LM3AgAtGYAtN0uww4WrvaKlhc9d6zR9ssO6mYZAqgBAC7tclQcJSdMZAxk/s200/IMG_5985.jpg" width="200" /></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Não sei bem se o gosto é de catupiry, mas também não é de requeijão... seria mais um cream cheese...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUXMvUqmaMtzb9sYlS24BgvdIH9u3sM0GhR4MUlw-zszji5h2EYHDMxUYJ_eGgu9O6Hnz24liJkZ7LyztxDkb7cKnF0p5NzG8e0Bo-vYN-r-6xFGDibMp33EsjBB7-iSDNU_BNMTPLNI/s1600/IMG_5978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1346" data-original-width="828" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUXMvUqmaMtzb9sYlS24BgvdIH9u3sM0GhR4MUlw-zszji5h2EYHDMxUYJ_eGgu9O6Hnz24liJkZ7LyztxDkb7cKnF0p5NzG8e0Bo-vYN-r-6xFGDibMp33EsjBB7-iSDNU_BNMTPLNI/s320/IMG_5978.jpg" width="196" /></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Enfim, super válido fazer pois é bem baratinho e só leva dois ingredientes.</span></div>
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<b><span style="color: #741b47; font-family: "verdana" , sans-serif;">Ingredientes:</span></b></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 1 caixa de creme de leite</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 5 fatias de mussarela</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Modo de Preparo:</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">1 - Coloque o creme de leite e a mussarela cortada em um pote que possa ir ao microondas;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN87JhdgJTzhYrSL7xg2fgUeICwcyf_Jdv_YMcBRzzii1tamTtN-yf2yFAUzvTngUko2epWsvsJnOYiim_okr1Dp7fYxqOwNkQuel0E-ndBIDziGUe_avPPhVxUsQrRCVoa-ZSEsjV40/s1600/IMG_0361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIN87JhdgJTzhYrSL7xg2fgUeICwcyf_Jdv_YMcBRzzii1tamTtN-yf2yFAUzvTngUko2epWsvsJnOYiim_okr1Dp7fYxqOwNkQuel0E-ndBIDziGUe_avPPhVxUsQrRCVoa-ZSEsjV40/s320/IMG_0361.jpg" width="240" /></span></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">2 - Leve ao microondas por 1 minuto;</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">3 - Retire e mexa bem, vai ficar um puxa puxa normal;</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">4 - Leve ao microondas novamente por 30 segundos;</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">5 - Reite e mexa bem. Repita esse processo de 30 segundos quantas vezes forem necessárias até o creme ficar homogêneo e sem puxa puxa. No meu microondas foram 4 vezes de 30 segundos.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThsAlmUJO0gjHeICKTP7L0SV63AWHR_aeqs6ak1iVx7sjMOFeI9GDKVxZTaR1MumAD58P347KcwNlusWSt6ljxb-1dY_G3VIQoUHMSGWQZBS_WSpO1e5bZMkOOjcJGmP59OPdDnrE85A/s1600/IMG_0363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThsAlmUJO0gjHeICKTP7L0SV63AWHR_aeqs6ak1iVx7sjMOFeI9GDKVxZTaR1MumAD58P347KcwNlusWSt6ljxb-1dY_G3VIQoUHMSGWQZBS_WSpO1e5bZMkOOjcJGmP59OPdDnrE85A/s320/IMG_0363.jpg" width="240" /></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">6 - Espere esfriar um pouco, mexa e leve à geladeira cobreto com plástico filme. Se não tiver plástico filme, pode colocar o pote dentro de um saco plástico e fechar bem apertado;</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">7 - Aguarde cerca de 12 horas e estará pronto!</span><br />
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-11990086135036278722020-04-28T10:58:00.003-03:002020-04-30T15:37:12.316-03:00Croquete Cremoso<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Para o croquete eu usei a receita da <a href="https://www.youtube.com/watch?v=FBnAPtZbl6Q">Andrea Kuster</a> no youtube. Ficou bem cremoso, mas ele não ganhou sustentação quando eu fazia o croquete do tamanho do da Casa do Alemão</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Por dentro o sabor ficou idêntico, mas por fora não consegui fazer a casquinha firme... Não sei se deixei pouco tempo no fogo ou se botei pouca farinha... tenho que tentar de novo</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYphkUWW8B0HJFzeIS4qI_DoeVtTcQ8kJjQ7qy2_J7bVw3JuQjFVwQ1-iw7z0SCFllaat-100XNltBE4-IZ5_UeEtTI4WEq4YCvpvWSNqI7gWD-7Hg0B-60lg5Hbjhx5oPVM4t2T4Qhk/s1600/IMG_2797.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYphkUWW8B0HJFzeIS4qI_DoeVtTcQ8kJjQ7qy2_J7bVw3JuQjFVwQ1-iw7z0SCFllaat-100XNltBE4-IZ5_UeEtTI4WEq4YCvpvWSNqI7gWD-7Hg0B-60lg5Hbjhx5oPVM4t2T4Qhk/s400/IMG_2797.jpg" width="400" /></span></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">A primeira leva eu fiz com a massa ainda quente, passei no ovo com molho inglês e na farinha de rosca. Essa casquinha ficou meio murcha.... E eu também testei passando no ovo e na farinha de rosca duas vezes... Concluí que não dá para fazer com a massa quente....</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Depois eu guardei o resto da masssa na geladeira e fiz outro dia, com a massa gelada. Ao invés de passar no ovo, eu passei o croquete na água e depois da farinha de rosca, como faço com salgadinho. Achei que a cor ficou mais pareceida com o croquete original. Usar a massa fria ajudou a casquinha a ficar crocante, mas ainda assim, quando eu fazia croquetes maiores, eles não ficavam tão firmes quanto os da Casa do Alemão...</span><br />
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<span style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgaxig3DMtrx2zOhxpPCBDbyyigm-Cs9lG6Wzfxf14nTdaD-WJtkcq9o1VwKfmtlw43HMKDhx50K7UaB-5KFx6TEOk7mkO2KQAgR0O4E-se2ZnYH9KiKHqyvpv8mBzmNB2aNRp4OpaA8/s1600/IMG_1853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgaxig3DMtrx2zOhxpPCBDbyyigm-Cs9lG6Wzfxf14nTdaD-WJtkcq9o1VwKfmtlw43HMKDhx50K7UaB-5KFx6TEOk7mkO2KQAgR0O4E-se2ZnYH9KiKHqyvpv8mBzmNB2aNRp4OpaA8/s320/IMG_1853.jpg" width="240" /></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2lOkb-6zyvOSlrVfnISuSk30RKc-90geQwvC_qhICUofa5HfNo4if7vJPZlPHdE7m0HLsADWxwCZa-ktHrUsq7edDMo3UePG2uf4bForS_t5I8ZdV7bpaQvBPuKgtLMT0qL2qZBN1C8/s1600/IMG_1854.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK2lOkb-6zyvOSlrVfnISuSk30RKc-90geQwvC_qhICUofa5HfNo4if7vJPZlPHdE7m0HLsADWxwCZa-ktHrUsq7edDMo3UePG2uf4bForS_t5I8ZdV7bpaQvBPuKgtLMT0qL2qZBN1C8/s320/IMG_1854.jpg" width="240" /></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Uma dica: para enrolar os croquetes, molhe a mão, assim a massa não gruda.</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Para a carne:</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 500 g de patinho cortado em cubos grandes (da próxima vou usar peito bovino, pois é uma carne muito saborosa e barata)</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- azeite para reforgar</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 2 cebolas picadas</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 6 dentes de alho</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 2 caldo knorr sabor carne</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 3 xícaras de água</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Modo de Preparo:</b></span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">1 - Aqueça o azeite e coloque a cebola</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SoJXPh74pJBpWfUnulsZMGQYdsNyvfWYN9ZQpsqKmbCIwJhI5CeVgcorl_swW4o0-XPYpvYe3atLN-Dzpa6DIl5cMVHYegXeIrWtyYUjgAuNBX-H7cqocLb1zLq6PJgRvOikMMlPCAk/s1600/IMG_0272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5SoJXPh74pJBpWfUnulsZMGQYdsNyvfWYN9ZQpsqKmbCIwJhI5CeVgcorl_swW4o0-XPYpvYe3atLN-Dzpa6DIl5cMVHYegXeIrWtyYUjgAuNBX-H7cqocLb1zLq6PJgRvOikMMlPCAk/s320/IMG_0272.jpg" width="240" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">2 - Quando começar a dourar coloque o alho</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">3 - Quando o alho estiver ficando amarelinho, coloque a carne e mexa até ela ficar esbranquiçada</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwuSvl42NxHWFZgb1tZ19J7UKCK-28WS9flk3CdJGxvNHT4apoImC5jS4HlgTZxD-gHTzcUdT-HZnaLswgne0v-ZJmR_RXEaocUTnNKegDKeM25fp03R56z5qSrw2G9it4eP2rgZegYY/s1600/IMG_0273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwuSvl42NxHWFZgb1tZ19J7UKCK-28WS9flk3CdJGxvNHT4apoImC5jS4HlgTZxD-gHTzcUdT-HZnaLswgne0v-ZJmR_RXEaocUTnNKegDKeM25fp03R56z5qSrw2G9it4eP2rgZegYY/s320/IMG_0273.jpg" width="240" /></span></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">4 - Coloque a água, os temperos e feche a penela de pressão. </span><br />
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMVsGaH0WLHGRM9gB2A6mdRl_gLeMDT-Hmhyphenhyphenp8pHmPbgoHYWXPY2tCZ3ydtdiJ2Mni102NBUWozvl7EFDxHVgfp0Qs9y0tvuKZsxeTejVDPBJ2w4Me1U9J5WCdGhHxsKCfuaQVgL3Yb4/s1600/IMG_0275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmMVsGaH0WLHGRM9gB2A6mdRl_gLeMDT-Hmhyphenhyphenp8pHmPbgoHYWXPY2tCZ3ydtdiJ2Mni102NBUWozvl7EFDxHVgfp0Qs9y0tvuKZsxeTejVDPBJ2w4Me1U9J5WCdGhHxsKCfuaQVgL3Yb4/s320/IMG_0275.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl3cVjNITdwxFWfED54WsSEG-8TVpkE26hVrpLsAL9qxZqSb7FV5l2g38h9BKqRf174MfoFtBtwbgkywgeCRvdmZHWX959Zle3iPtumYYVeQ_gnAQR0wji7rT3QdQx1R_Dv0X8TR6AxM/s1600/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYl3cVjNITdwxFWfED54WsSEG-8TVpkE26hVrpLsAL9qxZqSb7FV5l2g38h9BKqRf174MfoFtBtwbgkywgeCRvdmZHWX959Zle3iPtumYYVeQ_gnAQR0wji7rT3QdQx1R_Dv0X8TR6AxM/s320/IMG_0276.jpg" width="240" /></a></span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Deixe cozinhando até a água reduzir e sobrar só um pouco para o molho. </span><span style="font-family: "verdana" , sans-serif;">Demora mais ou menos uma hora. Aqui não tem mistério, eu balanço a panela com muito cuidado, com a panela ainda fechada, para saber se ainda tem muita água. Caso vc abra a panela e ainda tenha muita água, feche novamente e deixe cozinhando mais tempo. Se a carne não estiver muito macia, coloque mais água e deixe cozinhar mais... Lembrando que não se abre panela de pressão até que toda a pressão tenha saído.</span><br />
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNyE1xmYp1EptxpjrVfrAX3VbL5a45ZWfPBtRPOP6ghGGvBRJVV37_-kQt6oVyBRh5wsAf53hPDiSrqX93eZSYsNib9iuAJmscmknfYhJVDjljAHY_tfQ-QvA5QkMD0g4TOAFmYHXF4A/s1600/IMG_0280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpNyE1xmYp1EptxpjrVfrAX3VbL5a45ZWfPBtRPOP6ghGGvBRJVV37_-kQt6oVyBRh5wsAf53hPDiSrqX93eZSYsNib9iuAJmscmknfYhJVDjljAHY_tfQ-QvA5QkMD0g4TOAFmYHXF4A/s320/IMG_0280.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTRnvReHY2ZN6KZMK49foDYfsWL6p2yhv_GJSNo1nHNP10sFh9vFRYeN-XU5-ncrDTOrndKs2EY_2X86xBXahJunStIbXjGI3ZkQ20GMH0Qd-5qSgYUQWcD0X3EV5ho9VSCnRmvl0WiQ/s1600/IMG_0281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTRnvReHY2ZN6KZMK49foDYfsWL6p2yhv_GJSNo1nHNP10sFh9vFRYeN-XU5-ncrDTOrndKs2EY_2X86xBXahJunStIbXjGI3ZkQ20GMH0Qd-5qSgYUQWcD0X3EV5ho9VSCnRmvl0WiQ/s320/IMG_0281.jpg" width="240" /></span></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYvl2Epc-ZIRc8KakdGceWvzXC4VxoP3u20XyPzbpTarcPZv8gpK6aS8evDwFElqBPW9IcT7LVuiQHmWjoq71fg6kXYrJHIjoSJdxrsSA2efdsI_9M3ovSrIw_y-gwKFbF5FXVaKLIdg/s1600/IMG_1016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnYvl2Epc-ZIRc8KakdGceWvzXC4VxoP3u20XyPzbpTarcPZv8gpK6aS8evDwFElqBPW9IcT7LVuiQHmWjoq71fg6kXYrJHIjoSJdxrsSA2efdsI_9M3ovSrIw_y-gwKFbF5FXVaKLIdg/s320/IMG_1016.jpg" width="240" /></span></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">Para o croquete:</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredientes:</b></span><br />
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- 3 colheres de sopa de mostarda escura</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 3 colheres de sopa de molho inglês</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- pimenta do reino a gosto</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 550 ml. de leite</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- 2 xícaras de farinha de trigo</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- sal a gosto</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- água para empanar</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">- farinha de rosca para empanar</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><b><span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"></span>Modo de Preparo:</b></span></span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">1 - em um processador, bata a carne com um pouco do leite</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaKrdJS90-uU72JljyxYPwpMfzOIeaKKZhsd3kpKaSU8FcHWWjwonqflsOncoHrQm7V7c0GVrs8oHiYg4vJqWjhM1gRcKfxX9R1GdfDE5h608PERpIW9yGnpIR4Ny2ltXR4CKNHg4JXw/s1600/IMG_0875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "verdana" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaKrdJS90-uU72JljyxYPwpMfzOIeaKKZhsd3kpKaSU8FcHWWjwonqflsOncoHrQm7V7c0GVrs8oHiYg4vJqWjhM1gRcKfxX9R1GdfDE5h608PERpIW9yGnpIR4Ny2ltXR4CKNHg4JXw/s320/IMG_0875.jpg" width="240" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIxFn4mHPsjU4zx7wdIxVw9ZMQhuhIDN3b9uTDeUJ4b4cSlVf0gW-eMVpQAQbobGI9EuM-5IEA4kIsinxzN7Wq2e6cGyywFGxeKqjBE-4KP-TYI5_XvjU-78vXsnefcCVypeKAKHPJh0/s1600/IMG_0876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "verdana" , sans-serif;"></span></a></div>
<span style="font-family: "verdana" , sans-serif;">2 - coloque no processador a pimenta, o molho inglês, o sal e a mostarda</span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">3 - processe mais a carne</span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">4 - em uma panela misture a farinha com o restante do leite. Mexa até ficar homogêneo</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXmqiMP7ZRBkeKfPY8B3-aKrNyaH_CsSK2Qg7E77aqrXrqzYzNCyFCei_iQI3gun9xNt1DHfjiqNcd4zF2N3WqUJr6T-FxIu-C2G159aYANfUUcQzHOJG2l_2MwMx641BMHN5UoJVT18/s1600/IMG_0877.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXmqiMP7ZRBkeKfPY8B3-aKrNyaH_CsSK2Qg7E77aqrXrqzYzNCyFCei_iQI3gun9xNt1DHfjiqNcd4zF2N3WqUJr6T-FxIu-C2G159aYANfUUcQzHOJG2l_2MwMx641BMHN5UoJVT18/s320/IMG_0877.jpg" width="240" /></span></a></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">5 - coloque a carne do processador na panela e mexa</span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">6 - ligue o fogo e mexa a massa até soltar do fundo</span><br />
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">7 - espere esfriar e coloque na geladeira</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">8 - quando a massa estiver gelada enrole os croquetes</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">9 - passe na água</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">10 - passe na farinha de rosca</span></div>
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<span style="color: #741b47; font-family: "verdana" , sans-serif;">11- frite em óleo quente</span><br />
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-30892349664359882872019-01-25T13:29:00.000-02:002020-04-28T11:05:09.388-03:00Duas Opções de Massa para Tempurá<div style="text-align: justify;">
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<u><b><span style="color: #741b47; font-family: Verdana, sans-serif;">Massa 1:</span></b></u></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- 1 copo de farinha de trigo</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- sal a gosto (eu coloco a medida de 1 colher de café)</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- pimenta a gosto</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- 1 colher de sopa de fermento em pó</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- 1 copo de água GELADA!</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">Essa massa é incrivelmente crocante, mas o seu empanado não ficará todo bonitinho e certinho por duas razões:</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- ao entrar em contato com o óleo quente, a massa já incha, ou seja, você tem que colocar o empanado muito rapidamente na frigideira. Geralmente a parte que é colocada primeiro fica maior. </span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">- a massa não é aguada, mas ela escorre facilmente. No trajeto até a frigideira a mistura escorre pelo empanado e sobra menos sobre o item.</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">O ponto mais negativo é que essa massa é bem gordurosa e depois de comer uns 10 você começa a enjoar. Mesmo deixando escorrer bem no papel toalha duas vezes, ainda permanece com muito óleo.</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;"><u><b>Massa 2:</b></u></span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif;">- 1 ovo</span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-family: Verdana, sans-serif;">- 2/3 xícara de água fria</span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-family: Verdana, sans-serif;">- 1 pedra de gelo</span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-family: Verdana, sans-serif;">- 1 xícara de farinha de trigo</span></span></div>
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-family: Verdana, sans-serif;">- uma pitada de sal</span></span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">Esse fica bem mais massudo que a primeira massa. Inclusive, se a massa estiver muito cremosa, isso significa que vai ficar mais massudo ainda. Tem gente que gosta. Eu prefiro mais crocante. Outra diferença é que essa massa fica menos moreninha do que a primeira. E em comparação entre as versões mais e menos aguada, a mais aguada fica mais morena.</span></div>
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<span style="color: #741b47; font-family: Verdana, sans-serif;">Esse não fica tão gorduroso quanto o primeiro, mas também não é tao crocante, pois o nível de crocância do primeiro é absurdo. Eu usei essa massa de tempurá no Camarão Super Crocante; nessa receita usei a farinha panko e por isso ficou incrivelmente cheio de croc croc</span><br />
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-2289438838106316352019-01-25T13:10:00.003-02:002020-04-28T11:03:49.387-03:00Mix Viver Sem Trigo - Para substituir a farinha branca<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuMPe1nZvoEy-d3P6vgyY-uO22aP3VgtI5n4Y9MmR17q6JkQc9I0P-8AnsYiC54bKRfMz9rrVbMge6Z9vkn09U2ra4k-q8GwjDXRdmdTdESSoe_oxS2fa5KtnB98RmfQfEsDzZljebAA/s1600/aaaaaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="130" data-original-width="197" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuMPe1nZvoEy-d3P6vgyY-uO22aP3VgtI5n4Y9MmR17q6JkQc9I0P-8AnsYiC54bKRfMz9rrVbMge6Z9vkn09U2ra4k-q8GwjDXRdmdTdESSoe_oxS2fa5KtnB98RmfQfEsDzZljebAA/s400/aaaaaa.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Caso eu precise trocar a farinha por algo sem glúten, tá aí uma opção!</span><br />
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<span style="font-family: "verdana" , sans-serif;">- 500 g. de farinha de arroz</span><br />
<span style="font-family: "verdana" , sans-serif;">- 300 g. de polvilho doce</span><br />
<span style="font-family: "verdana" , sans-serif;">- 200 g. de fécula de batata</span><br />
<span style="font-family: "verdana" , sans-serif;">- 3 colheres de chá de goma de xantana</span><br />
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<span style="font-family: "verdana" , sans-serif;">Pode trocar a farinha de arroz por outras como amaranto, painço, grão de bico, feijão branco, mas não pode trocar o polvilho e a fécula</span><br />
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<span style="font-family: "verdana" , sans-serif;">Farinha de arroz.........R$ 5,90 por kg.</span><br />
<span style="font-family: "verdana" , sans-serif;">Goma de xantana......R$ 36,91 por kg.</span><br />
<span style="font-family: "verdana" , sans-serif;">Fécula de batata...... R$ 10,00 por kg.</span><br />
<span style="font-family: "verdana" , sans-serif;">Polvilho doce...R$ 7,91 por kg.</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;">Como a compra mínima é de 100g. , ou seja, só podemos comprar no mínimo 100 g. de goma de santana, podemos calcular o valor total para confeccionar esta farinha em R$ 11,014. Mas o custo da farinha, considerando apenas as 3 colheres de sopa de santana, gira em torno de R$ 7,98738, considerando uma colher de sopa com 6g.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Farinha de arroz - R$ 2,95</span><br />
<span style="font-family: "verdana" , sans-serif;">Polvilho doce - R$ 2,373</span><br />
<span style="font-family: "verdana" , sans-serif;">Fécula de Batata - R$ 2,00</span><br />
<span style="font-family: "verdana" , sans-serif;">Goma de Santana (considerando uma colher de sopa com 6 g.) - R$ 0,66438</span><br />
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<span style="font-family: "verdana" , sans-serif;">100 g. de goma de santana saem a 3,69</span>janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-28140132508840308552018-12-21T13:08:00.000-02:002019-01-25T13:13:04.561-02:00Cozinhando na Alemanha: Frango Divino<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #741b47; font-family: "courier new" , "courier" , monospace;">Esse frango é super prático de fazer e fica com um gostinho maravilhoso graças ao tempero pronto da Maggi<span style="background-color: white;">.</span></span></div>
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<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;">Eu servi este frango acompanhado de macarrão e o Frank devorou essa panela praticamente sozinho!</span></div>
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<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;">- 200 g. de filé de frango cortado em pedacinhos</span></div>
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<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;">- 1 cenoura fatiada bem fininha ou ralada no ralador grosso</span></div>
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<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;">- 1 cebola grande cortada em cubinhos</span><br />
<span style="background-color: white; color: #741b47; font-family: "courier new" , "courier" , monospace;">- 1 pacote de molho China-Pfanne Chop Suey da Maggi</span><br />
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<br />janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0tag:blogger.com,1999:blog-5744984785715266032.post-90664181117197780972018-09-27T12:34:00.000-03:002018-09-27T12:57:20.649-03:00Salada de Abacaxi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0icpHPlMUdFamgThsYzMljzD0pHM_37bpmpfFRkgAfJoemGrbGvnm_YJNWbcYrJs3erzSrRvM-oK_DMncbKBBHbIzykiXsEJ5bNzJBfVIiszmKAnirt9-WqvYd9WNDzxCpZHV_Dy72n8/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0icpHPlMUdFamgThsYzMljzD0pHM_37bpmpfFRkgAfJoemGrbGvnm_YJNWbcYrJs3erzSrRvM-oK_DMncbKBBHbIzykiXsEJ5bNzJBfVIiszmKAnirt9-WqvYd9WNDzxCpZHV_Dy72n8/s640/FullSizeRender+%25281%2529.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Depois que eu ouvi que essa salda na verdade era um vinagrete de abacaxi, eu tive que concordar... Independente do que pareça ser, ela é deliciosa. </span></div>
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<span style="font-family: "verdana" , sans-serif;">A única coisa que não faria de novo é usar pimentão verde... Acho que um amarelo iria ficar mais bonito, pois se pareceria mais com abacaxi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eHdWISGJeNCsWS1HGYLXS6_n79UTJ5nMaRpP0q7-A5faobdugyD7zkG-Z6luaul6IoH9QrTfiduDM1zmKW2WZnSmXP9pKpXmS9eI0l8OhxmUu5AeZMcJabhPuYNMTS93hdWDqzU8QWI/s1600/IMG_4100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eHdWISGJeNCsWS1HGYLXS6_n79UTJ5nMaRpP0q7-A5faobdugyD7zkG-Z6luaul6IoH9QrTfiduDM1zmKW2WZnSmXP9pKpXmS9eI0l8OhxmUu5AeZMcJabhPuYNMTS93hdWDqzU8QWI/s640/IMG_4100.jpg" width="480" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;">Ingredientes:</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 abacaxi pequeno</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 pimentão</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1/2 cebola</span></div>
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<span style="font-family: "verdana" , sans-serif;">- 1 tomate</span></div>
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<span style="font-family: "verdana" , sans-serif;">- salsinha ou coentro</span></div>
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<span style="font-family: "verdana" , sans-serif;">- suco de 2 limões</span></div>
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<span style="font-family: "verdana" , sans-serif;">- sal</span></div>
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<span style="font-family: "verdana" , sans-serif;">- pimenta do reino</span><br />
<span style="font-family: "verdana" , sans-serif;">- a receita não previa, mas coloquei um pouco de azeite</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Modo de preparo:</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">- Corte 1/3 do abacaxi</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKejA1y7Ta_Zl8yBDk8gx_w2APyPZuUxucQKMov45RZRCNHHSXMyFhnFKFTnjT_HgRYJtlx4KJnse6Ll1HpFrD0Yr-ItVtuHmBWlEWvevARkFg8yWYaP7V3SY88nb50Xjwjoir_c2n83c/s1600/8440e153-d93a-417b-88fb-b6f29e5d3966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="1040" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKejA1y7Ta_Zl8yBDk8gx_w2APyPZuUxucQKMov45RZRCNHHSXMyFhnFKFTnjT_HgRYJtlx4KJnse6Ll1HpFrD0Yr-ItVtuHmBWlEWvevARkFg8yWYaP7V3SY88nb50Xjwjoir_c2n83c/s320/8440e153-d93a-417b-88fb-b6f29e5d3966.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Corte o abacaxi em 6 parte e a bordinha, como na foto abaixo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ld1fGj1IIBf_KpNBN93gKVeYf1sI80lxgPqN9gmwWQ7DIW_UQa4-KPRAxforWLx5MjPxmBlmqvMLKQ6_pdsyFhNrxq-6MpSzjmrNyg-kWLTVl7V3AR9SzxPBU6ZoNYuE7LLQfs5PVhE/s1600/IMG_4095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ld1fGj1IIBf_KpNBN93gKVeYf1sI80lxgPqN9gmwWQ7DIW_UQa4-KPRAxforWLx5MjPxmBlmqvMLKQ6_pdsyFhNrxq-6MpSzjmrNyg-kWLTVl7V3AR9SzxPBU6ZoNYuE7LLQfs5PVhE/s320/IMG_4095.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Com o auxílio de uma colher, vá retirando o abacaxi da casca</span><br />
<span style="font-family: "verdana" , sans-serif;">- Corte o abacaxi em cubinhos bem pequenos</span><br />
<span style="font-family: "verdana" , sans-serif;">- Corte os demais ingredientes</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSof9pPHSCXs7ln-sn5B706pH6JUihtXomXsrbJu-RkU3sMlSKyVQuE_8hlvqRDfFWsKh6HE1ZQoQ3deAz26Cm1VlK8HZbsSxAZtt8RvwHQ2Y1bQIhgHAMk9At8FYYSZkUUhfOkLXhqrQ/s1600/IMG_4094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSof9pPHSCXs7ln-sn5B706pH6JUihtXomXsrbJu-RkU3sMlSKyVQuE_8hlvqRDfFWsKh6HE1ZQoQ3deAz26Cm1VlK8HZbsSxAZtt8RvwHQ2Y1bQIhgHAMk9At8FYYSZkUUhfOkLXhqrQ/s320/IMG_4094.jpg" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">- Misture tudo</span><br />
<span style="font-family: "verdana" , sans-serif;">- Coloque o suco do limão</span><br />
<span style="font-family: "verdana" , sans-serif;">- Disponha a salada dentro do abacaxi e sirva!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeMtpp4UkGGbfnUBWC6-MF63FInYCUW-QNIdSJjoD9nhPwAnrvcZCVH73yqu1kmwykKb-5uVmiOhnu47qeIRSflOjppQ4AUrbgCDw_gwHXfDWxdGC0EikmGFN3D8UpJKTEEW9NSH7xeg/s1600/IMG_4104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIeMtpp4UkGGbfnUBWC6-MF63FInYCUW-QNIdSJjoD9nhPwAnrvcZCVH73yqu1kmwykKb-5uVmiOhnu47qeIRSflOjppQ4AUrbgCDw_gwHXfDWxdGC0EikmGFN3D8UpJKTEEW9NSH7xeg/s400/IMG_4104.jpg" width="300" /></a></div>
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janinehttp://www.blogger.com/profile/16500853199859358862noreply@blogger.com0