tag:blogger.com,1999:blog-8370091407472411792024-03-13T22:33:52.253-07:00Cantina da LuQuero dividir com vocês receitas gostosas e fáceis de fazer! :)Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-837009140747241179.post-56745100105497768962013-04-28T14:10:00.005-07:002013-04-29T12:41:19.258-07:00Couve-flor gratinada <div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.receitasdecomida.com.br/arquivos/receitas/aed45eee465a753ca089c4ac9027f192.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Couve-flor gratinada massa" border="0" height="332" src="http://www.receitasdecomida.com.br/arquivos/receitas/aed45eee465a753ca089c4ac9027f192.jpg" width="400" /></a><br />
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<!--[if !supportLists]--><span style="color: #605d58; font-family: Symbol; font-size: 10pt;">·</span><span style="color: #605d58; font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span><span style="line-height: normal;"><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;"> </span><b><span style="font-size: large;"> Massa</span></b></span></span><span style="color: #605d58;"><span style="font-family: Verdana, sans-serif;"><br />
½ colhe (sopa) de sal<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">1 maço de couve-flor limpa em buquês<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">1 litro de leite<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">1 cebola picada<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">1 dente de alho amassado<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">3 colheres (sopa) de farinha de trigo<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">3 colheres (sopa) de manteiga<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">100g de queijo parmesão ralado<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">400g de presunto em lascas<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">400g de queijo mussarela em fatias ou ralado<o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span style="color: #605d58;">Pimenta-do-reino branca e noz-moscada ralada a gosto<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><span style="font-size: large;">modo de preparo:</span><span style="color: #274e13;"> </span></i></span><b style="font-family: Verdana, sans-serif; line-height: 16pt;"><span style="color: #274e13;">Molho branco</span></b></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">1.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Numa panela, em
fogo médio, ponha a manteiga, cebola e o alho por 3 minutos.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">2.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Quando a cebola
estiver macia, adicione a farinha de trigo e refogue por mais 2 minutos.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">3.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Misture o leite aos
poucos, mexendo, e cozinhe até engrossar.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">4.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Tempere com o sal,
a pimenta e noz-moscada.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">5.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Cozinhe a
couve-flor rapidamente em água fervente com sal.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">6.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Depois escorra e
ponha num refratário médio.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">7.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Jogue o presunto e
o queijo mussarela.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;"><span style="color: #605d58;">8.<span style="line-height: normal;"> </span></span><!--[endif]--><span style="color: #605d58;">Regue com o molho
branco, polvilhe com o parmesão e coloque ao forno médio, preaquecido, por 30
minutos ou até ficar dourado.<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: xx-small;"> </span><span style="color: #605d58;"><a href="http://www.receitasdecomida.com.br/"><span style="color: blue;"><span style="font-size: xx-small;">http://www.receitasdecomida.com.br</span></span></a><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-38274989852182712912013-04-28T08:30:00.000-07:002013-04-28T14:12:07.585-07:00Batata rostie de forno<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 0.8em;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_Batata%20Rostie%20de%20forno.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="font-size: large;">INGREDIENTES</span></strong></span></div>
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750 g de batata Asterix sem casca e ralada no ralo grosso e temperada com sal a gosto<br />
½ kg de linguiça calabresa sem pele, triturada<br />
1 cebola picadinha<br />
2 colheres (sopa) de farinha de trigo<br />
cheiro-verde picado a gosto<br />
½ caixinha de creme de leite<br />
3 palitos de muçarela com 18 cm de comprimento<br />
3 tomates sem sementes picadinhos</div>
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<strong><span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">MODO DE PREPARO</span></span></strong></div>
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<strong style="font-family: Verdana, Geneva, sans-serif; font-style: inherit; line-height: 20px;"><span style="color: red; font-size: large;">Preparação da batata:</span></strong><span style="color: #333333; font-family: Verdana, Geneva, sans-serif; font-style: inherit; line-height: 20px;"> </span><span style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; line-height: 20px; margin: 0px; outline: 0px; padding: 0px;">Em uma assadeira untada com manteiga, coloque a</span><span style="color: #333333;"><span style="font-family: Verdana, Geneva, sans-serif;"><span style="font-style: inherit; line-height: 20px;"> batata </span><span style="line-height: 20px;">Astérix</span><span style="font-style: inherit; line-height: 20px;"> ralada e temperada com sal a gosto formando um quadrado com 18 cm de lado e cubra a assadeira com papel alumínio. Leve a assadeira ao fogo baixo e deixe dourar a batata por 10 minutos formando uma placa. Retire esta placa e faça outras com o restante da batata ralada. Reserve as placas separadas com um papel alumínio.</span></span></span></div>
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<strong><span style="color: red; font-size: large;">Sugestão de recheio: </span></strong><span style="color: #333333;">Coloque em uma frigideira a linguiça calabresa sem pele triturada e leve ao fogo médio até dourar. Adicione a cebola picadinha e refogue até a cebola murchar. Acrescente a farinha de trigo e refogue bem para a farinha cozinhar. Junte cheiro-verde picado a gosto, ½ caixinha de creme de leite e misture até formar uma massa.</span></div>
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<strong>Finalização: </strong><strong>Pegue 1 placa de batata e espalhe uma porção de linguiça refogada (feita acima), no centro da placa, coloque o tomate picado. Por cima do tomate coloque 1 palito de muçarela (18 cm).</strong></div>
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<strong>Enrole a placa de batata, unindo as pontas no mesmo sentido da muçarela formando um rolinho. Faça as outras placas com outros sabores como frango cozido e desfiado, requeijão cremoso, carne moída e refogada ou frios.</strong></div>
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3 porções</div>
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<em><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-53997493218833795382013-04-27T12:35:00.002-07:002013-04-28T14:12:27.140-07:00Bife à parmegiana de forno<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 0.8em;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_bife-parmegiana_.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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1 ½ xícara (chá) de tomates sem sementes e picados (270 g)<br />
Azeite, tomilho, alho, sal e pimenta a gosto<br />
4 bifes de contra filé temperados com alho, sal e pimenta (450 g)<br />
4 ovos batidos para empanar<br />
Farinha de rosca para empanar<br />
4 fatias de presunto (100 g)<br />
8 fatias de muçarela (150 g)</div>
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<strong><span style="font-size: large;">Molho de tomate:</span></strong><br />
1 kg de tomate<br />
30 g de manteiga<br />
Sal e pimenta do reino moída a gosto<br />
30 g de queijo parmesão ralado</div>
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<strong><span style="font-size: large;">Molho de tomate:</span></strong></div>
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Coloque os tomates em um liquidificador e bata bem. Passe a mistura por uma peneira.</div>
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Em uma panela, derreta a manteiga e doure os alhos picados e a cebola picada. Despeje o tomate peneirado e leve ao fogo médio apurar por 30 minutos. Tempere com sal e pimenta do reino moída a gosto.</div>
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<strong><span style="font-size: large;">Bife:</span></strong><br />
Em uma tigela, coloque os tomates sem sementes e picados, azeite, tomilho, alho, sal e pimenta a gosto e misture bem. Reserve.</div>
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Pegue cada bife de contra filé e passe na mistura de ovos batidos e, em seguida, na farinha de rosca, novamente nos ovos batidos e na farinha de rosca, sem retirar o excesso. Arrume os bifes numa assadeira untada com azeite e leve ao forno médio pré-aquecido a 250°C por 15 minutos. Vire os bifes na assadeira e deixe no forno por mais 15 minutos.</div>
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Retire a assadeira do forno e sobre cada bife coloque uma fatia de presunto, uma porção de tomate picado (reservado acima) e 2 fatias de muçarela. Leve a assadeira novamente ao forno por 10 minutos até derreter o queijo. Retire do forno e sirva em seguida.</div>
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<em><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-34383258565830613942013-04-27T12:31:00.000-07:002013-04-28T14:13:05.255-07:00Carne louca<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 0.8em;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_carne-louca_.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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1 kg de acém cortado em 3 partes no sentido da largura<br />
1 colher (sopa) de alho amassado<br />
1 xícara (chá) de cebola picada (150 g)<br />
2 folhas de louro<br />
1 cubo de caldo de carne<br />
1 pimenta dedo-de-moça sem sementes picada<br />
1 xícara (chá) de vinho tinto seco (240 ml)<br />
500 ml de água (2 xícaras de chá)<br />
1 colher (sopa) de molho inglês<br />
½ xícara (chá) de azeitona verde picada (65 g)<br />
½ xícara (chá) de azeitona preta picada (65 g)<br />
½ xícara (chá) de alcaparras (85 g)<br />
1 xícara (chá) de cebola fatiada finamente (100 g)<br />
½ xícara (chá) de pimentão verde fatiado finamente (50 g)<br />
½ xícara (chá) de pimentão vermelho fatiado finamente (50 g)<br />
Salsinha picada a gosto</div>
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<strong><span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="color: red; font-size: large;">MODO DE PREPARO</span></span></strong></div>
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Numa panela de pressão, coloque 1 kg de acém cortado em 3 partes no sentido da largura, alho amassado, cebola picada, folhas de louro, caldo de carne, pimenta dedo-de-moça sem sementes picada, vinho tinto seco, água, molho inglês, azeitona verde picada, azeitona preta picada e alcaparras tampe e leve ao fogo médio por 1 hora contando após pegar pressão.</div>
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Depois deste tempo, desligue o fogo, retire a pressão, abra a panela e coloque cebola fatiada finamente, pimentão verde fatiado finamente e pimentão vermelho fatiado finamente. Volte ao fogo baixo e com uma colher de pau vá mexendo até a carne ficar totalmente desfiada e os temperos incorporados. Salpique salsinha picada a gosto e sirva em seguida com pão francês.</div>
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<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: #38761d;">RENDIMENTO</span></strong></span></div>
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<span style="color: #7f6000;">8 porções</span></div>
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<em><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-81732422287960033662013-04-27T12:21:00.002-07:002013-04-28T14:13:29.142-07:00Costelinha ao creme de alho<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 0.8em;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_costelinha.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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1 ½ kg costelinha magra de porco, limpa e cortada de 2 em 2 ripas e temperadas com sal<br />
12 dentes de alho amassados com 1 colher de café de sal<br />
1 litro de creme de leite fresco</div>
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<strong><span style="font-size: large;">Alho Frito:</span></strong><br />
1 cabeça de alho sem casca</div>
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Em uma panela de pressão com fio de azeite doure a costelinha magra de porco, limpa, cortada de 2 em 2 ripas e temperadas com sal, por aprox. 25 minutos.</div>
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Adicione os dentes de alho amassados com sal e creme de leite fresco. Tampe a panela e após pegar pressão conte 30 minutos.</div>
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Desligue o fogo e retire a pressão. Abra a panela, transfira o molho que sobrou para o liquidificador e bata até formar uma mistura homogênea. Sirva a costelinha em seguida com o molho de alho batido e batatas rústicas.</div>
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Observação: Se o molho estiver fino, deixe reduzir um pouco em fogo médio. Se o molho ficar grosso, coloque um pouco de água para reduzir.</div>
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<strong><span style="font-size: large;">Alho Frito:</span></strong><br />
Com uma faca afiada fatie os dentes de alho finamente.</div>
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Coloque as fatias de alho numa frigideira com óleo frio e leve ao fogo baixo, mexendo sempre até dourar (aprox. 15 minutos). Retire do fogo e escorra o imediatamente o alho numa peneira. Sirva em seguida com a costelinha, espaguete.</div>
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6 porções.</div>
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<em><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-20813212677097262572013-04-27T11:25:00.003-07:002013-04-28T14:13:54.868-07:00Frango aperitivo crocante<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="font-size: large;">INGREDIENTES</span></strong></span></div>
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Em um processador, coloque raspa de limões siciliano, alho, biscoito água e sal, manteiga, salsinha e bata bem até a mistura ficar esmigalhada. Reserve.<br />
<br />
Tempere o peito de frango cortado em tiras com sal e pimenta calabresa a gosto.<br />
<br />
Passe as tiras de frango na farinha de trigo, depois em ovos batidos e, em seguida, na mistura do biscoito água e sal (reservada acima).<br />
<br />
Coloque as tiras de frango em uma assadeira e leve ao forno alto pré-aquecido a 200 °C por 20 minutos. Retire do forno e sirva em seguida.</div>
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<strong><span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">MODO DE PREPARO</span></span></strong></div>
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Raspas de 3 limões siciliano<br />
2 dentes de alho<br />
1 pacote de biscoito água e sal (200 g)<br />
50 g de manteiga<br />
1 xícara (chá) de salsinha<br />
1 kg de peito de frango cortado em tiras<br />
sal e pimenta calabresa a gosto<br />
farinha de trigo para empanar<br />
2 ovos batidos para empanar</div>
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<span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong>RENDIMENTO</strong></span></div>
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4 porções</div>
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<em style="color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 20px; text-align: justify;"><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-60159787960353812972013-04-27T10:25:00.000-07:002013-04-28T14:14:13.543-07:00Maminha na cerveja<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://anamariabraga.globo.com/arquivos/receitas/capa_maminha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="http://anamariabraga.globo.com/arquivos/receitas/capa_maminha.jpg" style="background-color: white; border: 0px; color: #333333; font-family: arial, helvetica, freesans, sans-serif; font-size: 13px; line-height: 20px; margin-top: 0px; outline: 0px; padding: 0px; text-align: justify;" width="400" /></a></div>
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<span style="font-size: large;"><span style="background-color: white; font-family: Verdana, Geneva, sans-serif; line-height: 20px; text-align: justify;"> </span><strong style="background-color: white; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; line-height: 20px; text-align: justify;">INGREDIENTES</strong></span></div>
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1 maminha limpa (com +/- 1 kg)</div>
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<strong><span style="color: orange; font-size: large;">Molho</span></strong><br />
<span style="color: #333333;">½ lata de molho de tomate (170 g)</span><br />
<span style="color: #333333;">1 pacote de sopa de cebola (65 g)</span><br />
<span style="color: #333333;">350 ml de cerveja preta (1 lata)</span><br />
<span style="font-size: large;"><br /><strong><span style="color: #783f04;">Farofa de Vagem</span></strong></span><br />
<span style="color: #333333;">2 colheres (sopa) de azeite</span><br />
<span style="color: #333333;">1 colher (sobremesa) de alho amassado</span><br />
<span style="color: #333333;">250 g de vagem cortadas em rodelas finas</span><br />
<span style="color: #333333;">1 sachê de caldo de legumes em pó</span><br />
<span style="color: #333333;">1 colher (sopa) de cheiro-verde picado</span><br />
<span style="color: #333333;">1 ½ xícara (chá) de biscoito água e sal triturado no liquidificador</span><br />
<span style="color: #333333;">sal a gosto</span></div>
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<strong><span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large;">MODO DE PREPARO</span></span></strong></div>
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<strong><span style="color: #990000;">Maminha</span></strong><br />
<span style="color: #333333;">Aqueça uma panela de pressão e doure a maminha por todos os lados, virando com uma colher de pau. Não fure para não perder o suco da carne.</span><br />
<br />
<span style="color: #333333;">À parte, em uma tigela, coloque o molho de tomate, sopa de cebola, cerveja preta e misture. Coloque esta mistura na maminha, tampe a panela e, após pegar pressão, conte 1 hora.</span><br />
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<span style="color: #333333;">Desligue o fogo e retire a pressão. Sirva em seguida com farofa de vagem.</span><br />
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<strong><span style="color: #cc0000; font-size: large;">Farofa de Vagem</span></strong><br />
<span style="color: #333333;">Em uma panela, aqueça azeite e doure o alho amassado. Adicione vagem cortadas em rodelas finas, caldo de legumes em pó, cheiro-verde picado e refogue por cerca de 4 minutos ou até a vagem ficar "al dente".</span><br />
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<span style="color: #333333;">Acrescente o biscoito água e sal (triturado no liquidificador) e sal a gosto, misture e sirva em seguida.</span></div>
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<span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong>RENDIMENTO</strong></span></div>
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4 porções</div>
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<em style="color: #333333; font-family: Verdana, Geneva, sans-serif; line-height: 20px; text-align: justify;"><span style="font-size: xx-small;">Reprodução Site Mais Você / Foto: Daniela Meira</span></em></div>
</div>
Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-31282906145108174502013-04-23T15:23:00.003-07:002013-04-24T01:55:43.834-07:00Farinha de Berinjela<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_hO7TRlc0HtxPwXrD8QXUfhfXqmppdb26LJeBPbB2LtIK0xQsfm1sIwA30IxIXAHr929iqBd9H3VBH1948-VMgxUrza3UgCqLIvmx9ecKyknKbH_KrprYWQq_Pu_rBwzWNxqYS-xwe8/s1600/berinjela-1024x688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_hO7TRlc0HtxPwXrD8QXUfhfXqmppdb26LJeBPbB2LtIK0xQsfm1sIwA30IxIXAHr929iqBd9H3VBH1948-VMgxUrza3UgCqLIvmx9ecKyknKbH_KrprYWQq_Pu_rBwzWNxqYS-xwe8/s400/berinjela-1024x688.jpg" width="400" /></a></div>
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<b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Verdana, sans-serif; font-size: 13.5pt;">Ingredientes:</span></b><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;"><br />
</span><span style="color: #3f6e33; font-family: "Verdana","sans-serif";">1 Kg de berinjela</span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;"><br />
<b>Modo de Preparar:</b></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">Coloque
em uma forma, a berinjela, com casca, cortada em fatias.</span><o:p></o:p></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">Em
seguida, leve ao forno a uma temperatura de 160ºC e deixe por cerca </span><span style="color: #3f6e33; font-family: Verdana, sans-serif;">de
três horas ou até o legume ficar crocante e ressecado. Depois,</span><span style="color: #3f6e33; font-family: Verdana, sans-serif;">triture
a berinjela no processador ou no liquidificador (pulsar).</span></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">O
produto deve ficar com aparência semelhante à da farinha de mandioca e ser
armazenado em um pote bem vedado e em local arejado.</span><o:p></o:p></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">Rendimento:
100 gramas.</span><o:p></o:p></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">Validade:
um ano.</span><o:p></o:p></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">A
farinha pode ser usada misturada com sopas, vitaminas, Shake sucos,
iogurtes. Mas sempre junto com uma dieta balanceada para que os resultados
sejam os esperados. Usuárias desta dieta relatam que chegaram a perder até 5
quilos em um mês e em 2 meses algumas conseguiram uma redução de até 12 cm na
barriga.</span><o:p></o:p></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: "Verdana","sans-serif";">Consuma
uma média de 2 colheres de sopa da farinha de Berinjela por dia.</span><o:p></o:p></div>
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<br /></div>
<div style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #3f6e33; font-family: Verdana, sans-serif;"><span style="font-size: xx-small;">fonte:receitas
saudaveis</span></span><span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-58043929237395138082013-04-23T13:24:00.004-07:002013-04-24T01:49:06.148-07:00 Molho de alho caseiro<br />
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<img height="300" src="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-ash4/301938_441005142649783_89938283_n.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; background-color: white; background-position: initial initial; background-repeat: initial initial; box-shadow: rgba(0, 0, 0, 0.498039) 1px 1px 5px; padding: 8px;" width="400" /></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: red; font-size: large;">ingredientes:</span></div>
<div style="background-color: #ffffe5; color: #333333; font-family: Verdana, Geneva, sans-serif; font-size: 14px; line-height: 21px; text-align: justify;">
<br /></div>
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"></span><br />
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">1 copo de leite bem gelado</span></div>
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">
</span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"></span>
<div style="text-align: justify;">
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">óleo</span></div>
<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;">
</span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
orégano</div>
</span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
sal</div>
</span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
3 dentes de alho</div>
</span><span style="background-color: #ffffe5; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 21px;"><div style="text-align: justify;">
<span style="line-height: 18px;"><br /></span></div>
<div style="text-align: justify;">
<span style="line-height: 18px;"><span style="color: red; font-size: medium;">modo de preparo:</span></span></div>
<div style="text-align: justify;">
<span style="line-height: 18px;"><br /></span></div>
</span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 18px;"><div style="text-align: justify;">
Coloque o leite gelado no liquidificador e ligue no modo lento</div>
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Coloque o óleo de modo que vai saindo um fio e misturando com o leite com o liquidificador ligado</div>
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Continue colocando o óleo ate ficar um creme homogêneo</div>
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Depois coloque o orégano a gosto,sal a gosto e 3 dentes de alho bata por alguns segundos e esta pronto</div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;"><span style="line-height: 18px;">Se quiser fazer um molho rose é só substituir o alho por catchup ou outros sabores a seu gosto</span></span></div>
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<span style="font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: xx-small;"><span style="line-height: 18px;">fonte:receitas perfeitas</span></span></div>
</span>Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-78015384609408909882013-04-22T07:49:00.002-07:002013-04-22T13:14:35.018-07:00Maionese Caseira<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC1jAKn-_rZKtga8W5o-FMM69NXsWQOad9KkTs5xqsgPL0NwWUPTXf2F1mauUNzkJgcz6wBuE2TJMv_8o2PxXFRs0PrT1-L17yGt_dmf3P9WRhawZVxdAYOgvCUmQ7TuWMO9iRq0Le7o/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC1jAKn-_rZKtga8W5o-FMM69NXsWQOad9KkTs5xqsgPL0NwWUPTXf2F1mauUNzkJgcz6wBuE2TJMv_8o2PxXFRs0PrT1-L17yGt_dmf3P9WRhawZVxdAYOgvCUmQ7TuWMO9iRq0Le7o/s400/images.jpg" width="400" /></a></div>
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<ul style="background-color: #fcfcfc; text-align: justify;">
<li><span style="background-color: white;"><strong><span style="color: #4c1130; font-family: Verdana, sans-serif;">1ovo inteiro</span></strong></span></li>
<li><span style="background-color: white;"><strong><span style="color: #4c1130; font-family: Verdana, sans-serif;">100ml azeite</span></strong></span></li>
<li><span style="background-color: white;"><strong><span style="color: #4c1130; font-family: Verdana, sans-serif;">100ml óleo</span></strong></span></li>
<li><span style="background-color: white;"><strong><span style="color: #4c1130; font-family: Verdana, sans-serif;">1 c/chá de, vinagre</span></strong></span></li>
<li><span style="background-color: white;"><strong><span style="color: #4c1130; font-family: Verdana, sans-serif;">1 Dente de, alho</span></strong></span></li>
</ul>
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<span style="color: #b45f06; font-family: Verdana, sans-serif;"><span style="background-color: white; text-align: justify;">Retira-se o ovo previamente do frigorifico, convém estar à temperatura ambiente. </span><span style="background-color: white; text-align: justify;">Junta-se então o ovo com o azeite e o óleo num copo alto. </span><span style="background-color: white; text-align: justify;">Coloca-se a varinha mágica dentro do copo a tocar no fundo, e a tocar no fundo fica. </span><span style="background-color: white; text-align: justify;">Liga-se a varinha e a maionese começa-se a formar. </span><span style="background-color: white; text-align: justify;">Lentamente, vai-se levantando a varinha, lentamente até chegar ao cimo do copo.</span></span></div>
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</span><span style="background-color: white; text-align: justify;"></span></span>
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<span style="color: #b45f06;"><span style="background-color: white; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Depois juntamos o alho e a colher de chá de vinagre e tritura-se com a varinha mágica<span style="font-size: large;">.</span></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-23164696413869570992013-04-21T14:19:00.000-07:002013-04-21T14:19:36.228-07:00Lombinho de Panela com Batatas<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /> <img src="http://anamariabraga.globo.com/arquivos/receitas/capa_lombinhodepanela.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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<span style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;">2 colheres (sopa) de óleo (30 ml)<br />1 cebola grande picadinha (1 xícara de chá)<br />2 dentes de alho picadinhos<br />1 kg de lombo de porco cortado em cubos grandes (+/ 4 cm e largura)<br />sal e pimenta-do-reino moída a gosto<br />½ xícara (chá) de vinho branco seco (120 ml)<br />240 ml de água fervente (1 xícara de chá)<br />½ kg de batatas, sem casca, cortadas em cubos grandes (+/ 3 cm de largura)</span></div>
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<strong><span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;">MODO DE PREPARO</span></strong></div>
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Em uma panela de pressão, coloque óleo, cebola grande picada, alho picadinho e refogue até dourar.</div>
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Adicione o lombo cortado em cubos grandes e refogue bem até a carne dourar (15 minutos). Tempere com sal e pimenta-do-reino moída a gosto, misture, acrescente vinho branco seco, água fervente, tampe a panela e após pegar pressão conte 15 minutos.</div>
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Desligue o fogo, retire a pressão e junte as batatas, sem casca, cortadas em cubos grandes (+/ 3 cm de largura), tampe a panela novamente e após pegar pressão deixe por 3 minutos.</div>
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Tire a pressão, abra a panela, salpique cebolinha verde picada e sirva em seguida com salada verde.</div>
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<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: #cc0000;">RENDIMENTO</span></strong></span></div>
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6 porções</div>
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<em>Reprodução Site Mais Você / Foto: Daniela Meira</em></div>
</div>
Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-74657595132767504242013-04-21T12:50:00.000-07:002013-04-21T14:23:44.265-07:00Ravióli de Batata<div dir="ltr" style="text-align: left;" trbidi="on">
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<img src="http://anamariabraga.globo.com/arquivos/receitas/capa_Foto%20ravioli.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
<div style="background-color: white; border: 0px; font-family: Verdana, Geneva, sans-serif; line-height: 20px; margin-bottom: 15px; margin-left: 30px; margin-right: 30px; outline: 0px; padding: 0px; text-align: justify;">
<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: #d5a6bd;">INGREDIENTES</span></strong></span></div>
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<span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">½ kg de batata </span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">Astérix</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;"> com casca</span></span></div>
<span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">100g de ricota</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">50g de queijo parmesão ralado</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">1 gema de ovo</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">1 sachê de caldo de legumes</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">sal a gosto</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">150g de farinha de trigo</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">300g de recheio de sua preferência</span></span><br />
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<strong><span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;">MODO DE PREPARO</span></strong></div>
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<span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-style: inherit; line-height: 20px;">Coloque a batata </span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">Astérix</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-style: inherit; line-height: 20px;"> com casca em uma panela com bastante água e leve ao fogo médio até cozinhar. Escorra e retire a casca. Passe as batatas (sem a casca) pelo espremedor. Adicione ricota, queijo parmesão, gema de ovo, sachê de caldo de legumes e sal a gosto, e misture tudo. Em seguida, acrescente a farinha de trigo, aos poucos, mexendo bem, até formar uma massa firme.</span></span></div>
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Coloque a massa de batata (feita acima) em uma superfície lisa e enfarinhada. Com um rolo abra bem até obter uma espessura média de 0,5 cm. Corte a massa em discos com a boca de um copo ou xícara. Sobre cada disco coloque o recheio de sua preferência (frango, carne, frios, etc.). Dobre os discos fechando bem formando um ravióli.</div>
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Cozinhe os raviólis em água fervente salgada; quando eles subirem deixe por mais 1 minuto. Retire-os com uma escumadeira e coloque em uma tigela com água gelada. Escorra.</div>
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Em uma frigideira quente com manteiga, coloque os raviólis e leve ao fogo médio até dourar. Retire do fogo e sirva em seguida com o molho de sua preferência.</div>
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<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: #7f6000;">RENDIMENTO</span></strong></span></div>
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<span style="color: #38761d; font-size: x-small;">60 uni</span></div>
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<span style="font-size: xx-small;">dades<em>Reprodução Site Mais Você / Foto: Daniela Meira</em></span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com2tag:blogger.com,1999:blog-837009140747241179.post-71213808232260669612013-04-21T12:39:00.000-07:002013-04-21T14:17:45.781-07:00Caldo Verde à Minha Moda<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><span style="color: #333333; font-size: 0.8em; line-height: 20px; text-align: justify;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_Caldo_1.JPG" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; line-height: 20px; margin: 0px; outline: 0px; padding: 0px; text-align: justify;" /></h2>
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<span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: lime;">INGREDIENTES</span></strong></span></div>
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300g de linguiça calabresa em rodelas</div>
2 dentes de alho<br />
2 colheres de azeite de oliva<br />
½ cebola<br />
½kg de batata (2 batatas grandes)<br />
1 mandioca (350g)<br />
1 caldo concentrado de carne<br />
1 maço de couve manteiga<br />
2 litros de água filtrada fervendo<br />
Sal e pimenta<br />
Opcional: Temperos a gosto (pimentas, noz moscada)<br />
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<strong><span class="TextoLaranja" style="border: 0px; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="color: magenta;">MODO DE PREPARO</span></span></strong></div>
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<span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-style: inherit; line-height: 20px;">Em uma panela grande frite a </span><span style="line-height: 20px;">linguiça</span><span style="font-style: inherit; line-height: 20px;"> em rodelas finas, retire-as e reserve. Na mesma panela coloque o alho, o azeite e a cebola, refogue, junte as batatas, a mandioca, a pimenta e o caldo concentrado de carne. Coloque sal a gosto. Ferva a água e acrescente 4 folhas de couve rasgada. Deixe ferver por 10 a 15 minutos. Bata no liquidificador ou peneire todo o caldo cozido, volte para a panela e deixe ferver por mais 5 minutos com 2 xícaras de couve picada bem fininha e as </span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="line-height: 20px;">linguiças</span></span><span style="color: #333333; font-family: Verdana, Geneva, sans-serif;"><span style="font-style: inherit; line-height: 20px;"> fritas. Sirva bem quente com torradas.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-70778917617387054652013-04-21T12:27:00.002-07:002013-04-21T14:17:05.865-07:00Creme de cebola<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /><span style="color: #333333; font-size: 0.8em; line-height: 20px; text-align: justify;"> </span><img src="http://anamariabraga.globo.com/arquivos/receitas/capa_image009.jpg" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-size: 0.8em; font-style: inherit; line-height: 20px; margin: 0px; outline: 0px; padding: 0px; text-align: justify;" /></h2>
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<span class="TextoLaranja" style="border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;"><strong><span style="color: #ffd966; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">INGREDIENTES</span></strong></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 colher (sopa) de manteiga</span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cebolas pequenas</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 colher (sopa) de amido de milho<br />1 colher (café) de noz moscada moída<br />Pimenta a gosto<br />2 tabletes de caldo de galinha<br />2 litros de água<br />Sal e azeite de oliva a gosto</span><br />
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<strong><span class="TextoLaranja" style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;"><span style="color: #bf9000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">MODO DE PREPARO</span></span></strong></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refogue em fogo baixo a cebola com a manteiga até que fique dourada. Acrescente o amido de milho e frite por mais um minuto. Adicione a noz moscada, a pimenta, o caldo de galinha e coloque a água, misturando bem. Deixe cozinhar por aproximadamente 15 minutos.</span></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-7300223155584727072013-04-21T11:24:00.000-07:002013-04-21T11:24:01.070-07:00Lasanha de frango com leite de coco<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /> <img src="http://anamariabraga.globo.com/arquivos/receitas/capa_IMG_0003.JPG" style="border: 0px; color: inherit; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; margin: 0px; outline: 0px; padding: 0px;" /></div>
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3 colheres (sopa cheia) de manteiga (50 g)<br />
200 g de cebola picada (1 cebola grande)<br />
800 g de peito de frango cozido e desfiado<br />
150 g de tomate sem sementes picado<br />
1 colher (sopa) de curry<br />
1 colher (sopa) de páprica picante<br />
360 ml de caldo de frango (1 tablete dissolvido em 1 ½ xícara de chá de água morna)<br />
500 ml de leite de coco<br />
5 colheres (sopa) de amido de milho (60 g) dissolvido em ¼ xícara (chá) de água<br />
cebolinha verde picada e sal a gosto<br />
½ kg de massa de lasanha cozida<br />
600 g de muçarela fatiada</div>
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<strong><span class="TextoLaranja" style="border: 0px; color: #c7690a; font-family: arial, helvetica, freesans, sans-serif; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px;">MODO DE PREPARO</span></strong></div>
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<strong>Molho</strong></div>
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Numa panela coloque manteiga, cebola picada e leve ao fogo médio até murchar (+/- 5 minutos). Adicione peito de frango cozido e desfiado, tomate sem sementes picado, curry, páprica picante, caldo de frango, leite de coco e amido de milho dissolvido em água, misture bem até engrossar por aproximadamente 6 minutos.</div>
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Retire do fogo, junte cebolinha verde picada e sal a gosto, misture e deixe esfriar.</div>
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<strong>Montagem</strong></div>
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Coloque num refratário retangular (35 cm X 22 cm X 5 cm de altura) uma camada de molho de frango, uma camada de massa de lasanha, uma camada de molho de frango, uma camada de muçarela fatiada e novamente uma camada de massa de lasanha, uma camada de molho de frango e a última sendo uma camada de muçarela fatiada.</div>
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Leve ao forno médio pré-aquecido a 220°C por cerca de 30 minutos ou até dourar. Retire do forno e sirva em seguida</div>
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<i><span style="color: blue;">RENDIMENTO 20 PORÇÃO</span></i></div>
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<em>Reprodução Site Mais Você / Foto: Daniela Meira</em></div>
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Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-50028692264080856872013-04-19T11:59:00.003-07:002013-04-19T11:59:47.399-07:00Sopa de Milho Verde Light<br />
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<span style="letter-spacing: -0.75pt;"><span style="font-family: Verdana, sans-serif;"><b>Ingredientes:</b><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">2 xícaras (chá) de milho verde em grãos</span></div>
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<span style="font-family: Verdana, sans-serif;">2 xícaras (chá) de leite desnatado quente<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 xícara (chá) de caldo de frango desengordurado<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 pedaço de pimenta vermelha<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1 colher (chá) margarina light<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cebola picada<o:p></o:p></span></div>
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<span style="letter-spacing: -0.75pt;"><span style="font-family: Verdana, sans-serif;"><b>Modo de preparo:</b><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">Numa panela, coloque a cebola, milho e o caldo. Cozinhe até ficarem macios. Coloque a metade desta mistura no liquidificador e bata até obter um creme. Adicione o leite quente. Tempere e cozinhe em fogo baixo até engrossar. Sirva imediatamente.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AGWeq7Rvzjfj4HNz6JdnKMws5q7_BcF1Du5qMljmoTvWUzkF0NY5MvxcXfDhD8tVk-xhWqAjqwMGo5zprW5PQnJgv3OSL2kQlRDacaae8m_BkN_5SqqrvXKakilkHknmH_aiIctKl3Q/s1600/creme_de_milho_f8_9076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AGWeq7Rvzjfj4HNz6JdnKMws5q7_BcF1Du5qMljmoTvWUzkF0NY5MvxcXfDhD8tVk-xhWqAjqwMGo5zprW5PQnJgv3OSL2kQlRDacaae8m_BkN_5SqqrvXKakilkHknmH_aiIctKl3Q/s400/creme_de_milho_f8_9076.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">fonte: <a href="http://tvg.globo.com/receitas/sopa-de-milho-verde-light-4f779dc002d9392b45001698">http://tvg.globo.com/receitas/sopa-de-milho-verde-light-4f779dc002d9392b45001698</a></span></div>
Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-59054374180035146512013-04-19T11:08:00.001-07:002013-04-19T11:09:33.648-07:00Risoto de alho-poró<br />
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<b><span style="font-family: Verdana, sans-serif; line-height: 115%;">Ingredientes:</span></b><span style="font-family: Verdana, sans-serif; line-height: 115%;"><br />
<br />1/2 kg de arroz<br />2 alhos-poró grandes cortados em rodelas bem finas<br />1 maço de cebolinha verde cortada em rodelinhas<br />1 maço de salsa crespa<br />1/2 l de creme de leite fresco<br />300 g de queijo parmesão ralado grosso<br />2 l de água fervente com 2 caldos de carne ou galinha<br />1 cabeça de alho picado<br />1 cebola média picada<br />Noz-moscada e pimenta-do-reino a gosto<br />200 g de manteiga sem sal<o:p></o:p></span></div>
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<b><span style="font-family: Verdana, sans-serif; line-height: 115%;">Modo de preparo:</span></b><span style="font-family: Verdana, sans-serif; line-height: 115%;"><br />
<br />Frite o alho e a cebola no azeite e na manteiga;<br />Acrescente o arroz,<br />Coloque a água fervente com uma concha aos poucos;<br />Junte o alho-poró e mexa sempre;<br />Mais ou menos na metade do cozimento acrescente a cebolinha e um pouco de
salsa;<br />No final, termine o cozimento com o creme de leite, pimenta, noz-moscada e
corrija o sal;<br />Por último, coloque o parmesão e mais um pouco de manteiga para dar brilho;<br />Decore com a salsa.</span><span style="font-size: 10.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l-4KH-8OTNfYBcqycj6aUN0coVSvDuer-u0XeFzKX7UykfDYh6vO2CxWyze4NSpYfYWqi939Z-qzXAJWEjNIF-DhlW150CUPwVYmXwgr7k0oZKCST9ka8JvCey8QpknSh3qodtqMexM/s1600/300025_M.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6l-4KH-8OTNfYBcqycj6aUN0coVSvDuer-u0XeFzKX7UykfDYh6vO2CxWyze4NSpYfYWqi939Z-qzXAJWEjNIF-DhlW150CUPwVYmXwgr7k0oZKCST9ka8JvCey8QpknSh3qodtqMexM/s400/300025_M.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small; line-height: 115%;">Fonte:</span></div>
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<span style="font-size: xx-small;"><span style="font-family: Verdana, sans-serif; line-height: 115%;">- receita: </span><a href="http://www.olivieranquier.com.br/">http://www.olivieranquier.com.br</a></span></div>
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<span style="font-size: xx-small;"><span style="font-family: Verdana, sans-serif;"><span style="line-height: 17.77777862548828px;">- fotos: </span></span><a href="http://panelinha.ig.com.br/">http://panelinha.ig.com.br</a></span></div>
Anonymoushttp://www.blogger.com/profile/07451197837669427987noreply@blogger.com0tag:blogger.com,1999:blog-837009140747241179.post-72461602608621517652013-04-19T10:17:00.000-07:002013-04-19T10:17:58.598-07:00Strogonoff de Frutos do Mar<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; line-height: 17px;"><b><u>Ingredientes:</u></b></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 17px;">1 Kg de camarão Rosa médio - 500 gr de Lula em anéis</span></div>
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<span style="font-family: Verdana, sans-serif;">500 gr de Mariscos descascados - 500 gr de Vongoli</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cebolas médias picadas e suco de limão</span></div>
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<span style="font-family: Verdana, sans-serif;">1 xícara de vinho branco seco - 5 dentes de alho amassados</span></div>
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<span style="font-family: Verdana, sans-serif;">1 xícara de molho de tomate - 5 colheres (sopa) de mostarda</span></div>
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<span style="font-family: Verdana, sans-serif;">5 colheres (sopa) de Ketchup</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lata de creme de leite sem soro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 xícara de azeite</span></div>
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<span style="font-family: Verdana, sans-serif;">1 vidro de cogumelos em conserva</span></div>
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<span style="font-family: Verdana, sans-serif;">sal, pimenta, salsa, cebolinha</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><u>Modo de preparo:</u></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Em uma panela frite as cebolas e o alho no azeite até dourar.</span></div>
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<span style="font-family: Verdana, sans-serif;">Junte os frutos do mar, mexa bem. Assim que começar a ferver junte o molho de tomate e o vinho, a mostarda, o Ketchup, o suco de limão, sal, pimenta, salsa, cebolinha.</span></div>
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<span style="font-family: Verdana, sans-serif;">Verifique se está tudo cozido, acrescente o creme de leite sem ferver.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sirva com arroz branco e batata palha.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAn3FFfRP-aYwibYAB6eMAnDnEuGDQ6-oAJ8WayhIqLn5tej-eK2iSrnbpiGfgg4UqDexm0TfgyM-lqpFJJbjAioKK81V29nDHbmjAKt3t0Y96cvXf9d2DNO4Fo_7zpgrbUN_PG_0584/s1600/strognofdefrutosdomar7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAn3FFfRP-aYwibYAB6eMAnDnEuGDQ6-oAJ8WayhIqLn5tej-eK2iSrnbpiGfgg4UqDexm0TfgyM-lqpFJJbjAioKK81V29nDHbmjAKt3t0Y96cvXf9d2DNO4Fo_7zpgrbUN_PG_0584/s400/strognofdefrutosdomar7.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Fonte:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">- receita: <a href="http://www.dicasmulher.com.br/" style="line-height: 17px;">http://www.dicasmulher.com.br</a></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">- foto: </span><a href="http://3.bp.blogspot.com/_k4P8MmEmXaM/TRs8WxaaMWI/AAAAAAAAA-U/9ivr-AVUrMg/s400/strognofdefrutosdomar7.jpg" style="line-height: 17px;"><span style="font-size: xx-small;">http://3.bp.blogspot.com/_k4P8MmEmXaM/TRs8WxaaMWI/AAAAAAAAA-U/9ivr-AVUrMg/s400/strognofdefrutosdomar7.jpg</span></a></div>
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