tag:blogger.com,1999:blog-14489557223977793272024-03-05T18:32:27.973-08:00Lugar de Homem é na cozinhaO prazer proporcionado pela comida é um dos fatores mais importantes da vida depois da alimentação de sobrevivência.Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-1448955722397779327.post-72314981751409013022012-10-16T16:42:00.000-07:002012-10-16T16:42:30.127-07:00Batata recheada<div style="text-align: center;">
<b><i>Batatas Recheadas com estrogonofe de frango</i></b></div>
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<i>Esse é um prato muito saboroso e fácil de fazer</i></div>
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<b><i>INGREDIENTES:</i></b> Batatas grandes</div>
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<b><i>RECHEIO:</i></b> eu usei estrogonofe de frango e queijo</div>
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<b><i>MODO DE PREPARO:</i></b></div>
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Cozinhar as batatas com a casca na água e sal ate ficar macias depois faça um corte nelas e embrulhe a parte de baixo com papel alumínio, abra um pouco e recheie com um pouco de queijo o estrogonofe, regue um fio de azeite e cubra com o queijo ralado groso por cima e leve para gratinar.</div>
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<b><i>OBS.: Aperte um pouco a batata para que fique de pé na assadeira na hora de levar ao forno.</i></b></div>
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<b><i>o recheio fica a gosto pode ser feito de frango, carne, camarão, carne seca, presunto, sempre combinando um recheio cremoso com seu recheio preferido.</i></b></div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-80959597301972472422012-09-30T16:38:00.000-07:002012-09-30T19:08:28.100-07:00Petiscos de final de semana<div style="text-align: center;">
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Mais um final de semana na fazenda Granja e pra não perder o costume fizemos alguns petiscos, então vou compartilhar com vocês alguns deles<br />
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<b style="text-align: center;"><span style="font-size: large;">Petiscos</span></b><br />
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Gratinado de carne seca com batata.</div>
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tortinhas de massa folhada recheada com cebola caramelada e queijo.<br />
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Kibe de forno</div>
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Creme de abobora com camarão</div>
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Batatas Bravas</div>
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Caipirinha de limão</div>
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carpaccio de carne seca </div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-68419344557246448732012-09-17T11:55:00.003-07:002012-09-17T11:55:57.988-07:00Lasanha<div style="text-align: center;">
<span style="font-size: large;"><i><b>Lasanha ao molho bolonhesa rose.</b></i></span></div>
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Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-37299700141501365232012-09-17T11:50:00.000-07:002012-09-17T11:50:21.012-07:00<div style="text-align: center;">
<span style="font-size: large;">mousse de maracujá</span></div>
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<b><i>INGREDIENTES:</i></b></div>
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01 Lata de leite condensado</div>
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02caixas de creme de leite</div>
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01 lata de suco concentrado de maracujá (a medida da lada do leite condensado)</div>
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01 envelope de gelatina sem sabor</div>
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01 maracujá pra decorar</div>
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<b><i>MODO DE PREPARO:</i></b></div>
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Misture todos os ingredientes no liquidificador e bata por uns 2min., derreta a gelatina conforme a embalagem e junte bem devagar com liquidificador ligado aos demais demais ingredientes coloque em um recipiente e leve a geladeira quando estiver firme coloque a polpa do maracujá pra decorar e volte a geladeira ate que fique firme.</div>
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Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-55705854673031559502012-08-21T17:20:00.000-07:002012-08-21T17:20:00.615-07:00Lombo Recheado<br />
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<span style="font-size: large;"><b><i>Mais um prato de fim de semana</i></b></span></div>
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Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-34979195325222595322012-08-17T16:43:00.002-07:002012-08-17T19:45:10.340-07:00Sanduíche de frango<div style="text-align: center;">
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<span style="font-size: large;">Sanduíche de forma com recheio de frango</span></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">IN </span></i></b><b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">INGREDIENTES</span></i></b><b><i><span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 115%;">:</span></i></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
pacote de pão de forma sem casca<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
peito de frango<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
pote de maionese<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">+ou-
150g de mozzarella picada<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
cenoura ralada<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
lata de milho verde<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
xicara de leite<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
tablete de calde de legumes<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">01
bisnaga e catupiry ou requeijão cremoso de bisnaga <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Batata
palha<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Pimenta
biquinho para decorar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUXD3iL57sppXnZah60y7hzc5Hw3TMzgQGWlLg2LLFvMg4nPFYkBsPF9FY1U5jxyRp19OXFCB_gz6ff4UGR4xwQWljpcdlVjqr8g2q6xANQzhBqvy8uxPnUnEAKyizD49br-tES31ZKU/s1600/Quadro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikUXD3iL57sppXnZah60y7hzc5Hw3TMzgQGWlLg2LLFvMg4nPFYkBsPF9FY1U5jxyRp19OXFCB_gz6ff4UGR4xwQWljpcdlVjqr8g2q6xANQzhBqvy8uxPnUnEAKyizD49br-tES31ZKU/s400/Quadro.jpg" width="400" /></a></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><br /></span></div>
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<br /></div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">MODO
DE PREPARO:<o:p></o:p></span></i></b></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Bata
o leite morno com o caldo de legumes no liquidificador e reserve para umedecer
o pão<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Desfie
o peito de frango no processador, triture o queijo também no processador, dai
misture os dois com a cenoura ralada o milho verde, a maionese e duas colheres
do leite morno.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Com
a forma forrada com filme plástico forre o fundo com as fatia de pão e umedeça
com um pouco do leite em seguida coloque uma parte do recheio e vá fazendo
camadas e sempre umedecendo o pão depois deixe uns 20min. na geladeira antes de
desenformar.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">Desenforme
e cubra com o queijo catupiry, decore com a batata palha e a pimenta biquinho.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;">
<br /></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;"><span style="color: red;"><b><i>Obs.:
A pimenta biquinho não arde, ela é pra efeito decorativo e muito saborosa.</i></b></span><o:p></o:p></span></div>
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<br /></div>
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<br /></div>
<br />
<o:p></o:p><br />
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<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<b><i><span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">ING</span></i></b></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
</div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-62359938412409942352012-08-16T18:50:00.002-07:002012-08-16T18:50:38.895-07:00Queijos<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;">Queijo Minas</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4NG2McGm1LDgTqsLhCMrQVgaeo8uZjIbGPf_c5oYMBDrB1GsR2KLlY-SLfs28foz2qN-E2Mm7njbVYKMEKtGJAeoqtNGpZmFkHzTjnV3_Kk7hrHOeyLAsI1XxgDXr2IFBwjb2hwC9nA/s1600/queijo-branco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4NG2McGm1LDgTqsLhCMrQVgaeo8uZjIbGPf_c5oYMBDrB1GsR2KLlY-SLfs28foz2qN-E2Mm7njbVYKMEKtGJAeoqtNGpZmFkHzTjnV3_Kk7hrHOeyLAsI1XxgDXr2IFBwjb2hwC9nA/s400/queijo-branco.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, Tahoma, sans-serif; font-size: 13px; text-align: justify;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Cara</b></span></span><b style="font-family: Verdana, Tahoma, sans-serif; font-size: 13px; line-height: 31px; text-align: justify;"><span style="line-height: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cterísticas</span></span></b></div>
<div style="font-family: Verdana, Tahoma, sans-serif; font-size: 13px; line-height: 31px; text-align: center;">
<div style="text-align: left;">
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: "Arial","sans-serif"; font-size: 12.0pt; line-height: 115%;">É o queijo mais consumido em
nosso país, seja pela facilidade em produzi-lo, seja pela vasta distribuição no
mercado, sem falar no seu sabor que agrada ao paladar dos brasileiros. As
variedades de queijo das diferentes regiões queijeiras de Minas Gerais
distinguem-se umas das outras. O leite é diferente em razão do clima, do solo,
da raça e da alimentação das vacas que dá a identidade para cada queijo.<o:p></o:p></span></div>
</div>
</div>
<div style="text-align: left;">
<span style="font-family: Verdana, Tahoma, sans-serif; font-size: 13px;"><br /></span></div>
<div style="text-align: justify;">
<br /></div>
<br /><br />Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-43712503080764225942012-08-15T16:39:00.001-07:002012-08-15T16:39:33.843-07:00Escondidinho<div style="text-align: center;">
<span style="font-size: large;">Escondidinho Tropical</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAiqhzqeDISro3vMpSC7DxbH1fGO8hh0eg0_8IKp9OgwmGHSxAW0KEQQmNpRLQw1JqsSTILuIJIUO9JiZB_LlxydiIHAXA06G1_ttg-VxhqC255xcbTSX7jhSSYRHOFDdCQvs_qiJzk/s1600/Escondidinho+tropical.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOCAiqhzqeDISro3vMpSC7DxbH1fGO8hh0eg0_8IKp9OgwmGHSxAW0KEQQmNpRLQw1JqsSTILuIJIUO9JiZB_LlxydiIHAXA06G1_ttg-VxhqC255xcbTSX7jhSSYRHOFDdCQvs_qiJzk/s400/Escondidinho+tropical.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
Escondidinho tropical: com carne de sol, carne de fumeiro, banana da terra frita e queijo coalho</div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-25860645013950749712012-08-15T16:35:00.000-07:002012-08-15T16:35:00.059-07:00Horta<div style="text-align: center;">
<span style="font-size: large;">Colhendo Ervas e temperos</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9KSryotR_GaP6dQ0h63r_D2V-J-G7SSl85MqG9VJv2oX55kZlRMX8CcX47cZzynZ7ncSyRv4eqNSvC9mVUMO1QSBSQjNnjJTNVe0vRYC3XHXRDJ0iry4qdVG2k5zDhJl0enQze0KlG4/s1600/Beto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9KSryotR_GaP6dQ0h63r_D2V-J-G7SSl85MqG9VJv2oX55kZlRMX8CcX47cZzynZ7ncSyRv4eqNSvC9mVUMO1QSBSQjNnjJTNVe0vRYC3XHXRDJ0iry4qdVG2k5zDhJl0enQze0KlG4/s400/Beto.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOxe-BXKZQMW84fuPvax5oHwRqdyAoVaOI_D-Q5Ein_CLe_Wgt0wo_F2saXfOYRnI0PuMr7cBvPWJRnQL4m36ZvVqMHPiEAQ704gLm3n6WcOKiyMdgbGoKo7bVyyAGqTg51Cm6o2SpgY/s1600/Horta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOxe-BXKZQMW84fuPvax5oHwRqdyAoVaOI_D-Q5Ein_CLe_Wgt0wo_F2saXfOYRnI0PuMr7cBvPWJRnQL4m36ZvVqMHPiEAQ704gLm3n6WcOKiyMdgbGoKo7bVyyAGqTg51Cm6o2SpgY/s400/Horta.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
A horta</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNwhCvnKcrAeG6Z-DVNwBpG6ouuxsF2LcMTMo1Voa46t_dJlDpcP8vkZQyIV-ZnUMMrXLxc159UqDmWSXc0f2KdRh3zy9M3SCiBW-Dm0A5xsoMkBjwBz-EiSJDKADB2f76EO_FCQshVg/s1600/Alface.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkNwhCvnKcrAeG6Z-DVNwBpG6ouuxsF2LcMTMo1Voa46t_dJlDpcP8vkZQyIV-ZnUMMrXLxc159UqDmWSXc0f2KdRh3zy9M3SCiBW-Dm0A5xsoMkBjwBz-EiSJDKADB2f76EO_FCQshVg/s400/Alface.JPG" width="300" /></a></div>
<div style="text-align: center;">
Alface</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-39279770248921035002012-08-15T16:25:00.000-07:002012-08-15T16:25:57.816-07:00Cozinha gourmet<div style="text-align: center;">
<span style="font-size: large;">Inauguração da cozinha Gourmet.</span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS0XSjh5cIrtxsrcA5AeFipo_vVYZsynK7feRSA_8Ne1yst7h1gNktUQ7IGDxQkOZVPDJumqVLGKzHDXrr9k0A_YyUA5OaYSeWLT8iurHjdBD9xkS93nr7eoJl-RV5092eCle0tHBN0I/s1600/Beto+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS0XSjh5cIrtxsrcA5AeFipo_vVYZsynK7feRSA_8Ne1yst7h1gNktUQ7IGDxQkOZVPDJumqVLGKzHDXrr9k0A_YyUA5OaYSeWLT8iurHjdBD9xkS93nr7eoJl-RV5092eCle0tHBN0I/s400/Beto+12.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSpvTL1K8J3VceLgZiXpdWJYiahuijPVfl9QOwe54dmxr-gAR3zDcoLYumKNc2riU8KFbyjHB2v2_dclVSwIciFqsSqpQZSNw0PNe5KAoEZpwJcMDFPJfk0JW0gYuKle3I_Z8o9IZMTU/s1600/Beto+14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSpvTL1K8J3VceLgZiXpdWJYiahuijPVfl9QOwe54dmxr-gAR3zDcoLYumKNc2riU8KFbyjHB2v2_dclVSwIciFqsSqpQZSNw0PNe5KAoEZpwJcMDFPJfk0JW0gYuKle3I_Z8o9IZMTU/s400/Beto+14.JPG" width="300" /></a></div>
<div style="text-align: center;">
Cozinha Gourmet na Faz. Granja, São Gonçalo dos Campos - Ba.</div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-69820408591496935922012-08-15T16:18:00.003-07:002012-08-15T16:18:57.795-07:00Picanha Suína.<div style="text-align: center;">
<span style="font-size: large;">Picanha Suína na chapa.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUXOhHlhcmslYGfrn747m1YE0K3kAw_LiMPMjIGFHM28BBoScB0HtpF_LXsZETFxNBRu4gU8iyto5HKAuWitBu7WfRPHmddzw21N86NG7N3un9W6iFp3oKtmG3NxyRQ2MB8UUQOHUX7w/s1600/Picanha+suina+na+chapa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLUXOhHlhcmslYGfrn747m1YE0K3kAw_LiMPMjIGFHM28BBoScB0HtpF_LXsZETFxNBRu4gU8iyto5HKAuWitBu7WfRPHmddzw21N86NG7N3un9W6iFp3oKtmG3NxyRQ2MB8UUQOHUX7w/s400/Picanha+suina+na+chapa.JPG" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Picanha suína na chapa com farofa de banana da terra e manteiga de garrafa e aipim frito selado ao forno na manteiga de garrafa.</div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><br /></span></div>
Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-73256604021532953962012-07-08T18:10:00.000-07:002012-07-08T18:10:34.450-07:00Petiscos de São João<div class="separator" style="clear: both; text-align: left;">
<i><b><br /></b></i></div>
<div class="separator" style="clear: both; text-align: left;">
<i><b>Mais alguns pratos que fiz no são João</b></i></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><i>Bolinho de Bacalhau</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R7PPYX3bfwHwg58Dr0oizPK8JpcieLrBYAqexlc_sB8FP1aP6i4yO-a2UPKKPoryKuJ6djKI8wOG_Mwqb0LzVTwKxkC_qr4b8NapyZcPImDOuFJdsq955MwbIC80eNp5T4YlSkcNw2o/s1600/Bolinho+de+bacalhau.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-R7PPYX3bfwHwg58Dr0oizPK8JpcieLrBYAqexlc_sB8FP1aP6i4yO-a2UPKKPoryKuJ6djKI8wOG_Mwqb0LzVTwKxkC_qr4b8NapyZcPImDOuFJdsq955MwbIC80eNp5T4YlSkcNw2o/s400/Bolinho+de+bacalhau.JPG" width="400" /></a></div>
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<span style="font-size: large;"><i>Lula na Chapa</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1krXkfq1Oets_pk4i-iF7tk4Crpiy46vKUYfwxBD8ouke03MPZ00ERwUp-DtFjXGiLTqBK2vUF9_4-2y_wYhMCmF7ecntrLuJuTkIxPGlDbhsAmrJbjbFDoNg9a-i4fPnVxckma5fQI/s1600/Polvo+na+chapa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1krXkfq1Oets_pk4i-iF7tk4Crpiy46vKUYfwxBD8ouke03MPZ00ERwUp-DtFjXGiLTqBK2vUF9_4-2y_wYhMCmF7ecntrLuJuTkIxPGlDbhsAmrJbjbFDoNg9a-i4fPnVxckma5fQI/s400/Polvo+na+chapa.JPG" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><i> Casquinha de Siri</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHXdgjTTq_qe7aZyQqjW6WTB4bZK06ZKGBMpOvFeU7isq22LimUn6MAihc7swJveeVl_E5YiKKZPy-krCaxyjf_TYCjxAWos__r2ZGwkxZ1w8oQD-vGL92KaBMOdwAW0VlseWdyc3fzQ/s1600/Casquinha+de+Siri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHXdgjTTq_qe7aZyQqjW6WTB4bZK06ZKGBMpOvFeU7isq22LimUn6MAihc7swJveeVl_E5YiKKZPy-krCaxyjf_TYCjxAWos__r2ZGwkxZ1w8oQD-vGL92KaBMOdwAW0VlseWdyc3fzQ/s400/Casquinha+de+Siri.JPG" width="400" /></a></div>
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<br />Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-70124243659799600842012-07-08T18:01:00.001-07:002012-07-08T18:01:50.265-07:00Asa de Frango recheada<div style="text-align: center;">
<span style="font-size: large;"><i>Asinha recheada</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYz5sRpC6pI42M-5CEkmr8gULKFPSugstAoDvq9Fx61WQICP9FcXREtwIow5www0VAlP0mkHb_6ERM-bz9e_QcNyKwAFRrNXOzfnu_cehqEMkHX4-BGNaykp5uiupB260wghm0DLHAztg/s1600/Asinha+racheada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYz5sRpC6pI42M-5CEkmr8gULKFPSugstAoDvq9Fx61WQICP9FcXREtwIow5www0VAlP0mkHb_6ERM-bz9e_QcNyKwAFRrNXOzfnu_cehqEMkHX4-BGNaykp5uiupB260wghm0DLHAztg/s400/Asinha+racheada.JPG" width="400" /></a></div>
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Essa asinha foi um dos petiscos que fiz no São João</div>
<div style="text-align: center;">
<br /></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-78805137134495696792012-06-14T17:59:00.002-07:002012-06-14T17:59:41.727-07:00<h2 style="text-align: center;">
<i><br /></i></h2>
<h2 style="text-align: center;">
<i>panqueca de carne com molho de tomate</i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFg3yUhbH3f42yOjvcx8t5tH21xwQHCc7xG6O3_2ymwAZiAeq_GsC23nDhWFFb4EtjdCyiRp8PTyJyIxRyOGNK4jEhm2yPCQiU95S-sMTiP1hwLHh4FWeq83mSqqVoxy3FnIKYlvtwQM/s1600/Panqueca+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBFg3yUhbH3f42yOjvcx8t5tH21xwQHCc7xG6O3_2ymwAZiAeq_GsC23nDhWFFb4EtjdCyiRp8PTyJyIxRyOGNK4jEhm2yPCQiU95S-sMTiP1hwLHh4FWeq83mSqqVoxy3FnIKYlvtwQM/s400/Panqueca+2.JPG" width="400" /></a></div>
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<b><i>INGREDIENTES:</i></b></div>
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01 copo de leite</div>
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01 copo de farinha de trigo</div>
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02 Ovos</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjeNKNSYYaWoe7fW5TRndv-X7fOpZuBIn0AJ7FpvuEqoomG6hJeUZLEHhE3H1VcBKyCunS31a2EndXAgkDiCtmAgEbeis7JgXlxeIilsODSJPcWl_-iT3M2o4FaE7r-aZ5B5d4wFGxXI/s1600/Panqueca+de+carne+com+molho+de+tomate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjeNKNSYYaWoe7fW5TRndv-X7fOpZuBIn0AJ7FpvuEqoomG6hJeUZLEHhE3H1VcBKyCunS31a2EndXAgkDiCtmAgEbeis7JgXlxeIilsODSJPcWl_-iT3M2o4FaE7r-aZ5B5d4wFGxXI/s400/Panqueca+de+carne+com+molho+de+tomate.jpg" width="400" /></a></div>
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<b><i>MODO DE PREPARO:</i></b></div>
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Bata tudo no liquidificador, em uma frigideira anti aderente vá colocando a massa e fazendo os discos e deixando em um pano seco para não amolecer a massa, depois é só rechear com a carne moída colocar o molho por cima e polvilhar o queijo parmesão ralado e levar pra gratinar.</div>
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<br /></div>
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O recheio fica a gosto, pode ser carne, frango, legumes, queijo.</div>
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<br /></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-8345233006242195412012-06-01T13:50:00.000-07:002012-06-01T13:50:38.947-07:00Kibe de forno<h2 style="text-align: center;">
<b><i><br /></i></b></h2>
<h3 style="text-align: center;">
<b><i>Um delicioso kibe de forno com gostinho árabe</i></b></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXihck_4rM4TMwNA5Ja1YtUpliLw30rGM9C1L28AOJUBEU9ShWXZEx2PX71rYnvwdCeA7BWZaF7gkLJbzxlDrWMom8Gp3m5TjrQFMakU4Mlp8chFuXU9aD-MWjzfEAuHjBfuASotahyphenhyphenmY/s1600/Quibe+de+forno.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXihck_4rM4TMwNA5Ja1YtUpliLw30rGM9C1L28AOJUBEU9ShWXZEx2PX71rYnvwdCeA7BWZaF7gkLJbzxlDrWMom8Gp3m5TjrQFMakU4Mlp8chFuXU9aD-MWjzfEAuHjBfuASotahyphenhyphenmY/s400/Quibe+de+forno.JPG" width="400" /></a></div>
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<b><i>INGREDIENTES:<o:p></o:p></i></b></div>
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800 g de
carne moída<o:p></o:p></div>
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02 xc. De
trigo hidratado<o:p></o:p></div>
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02 xc.
Hortelã<o:p></o:p></div>
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01 colher de
café de Cominho e pó<o:p></o:p></div>
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01 colher de
café de pimenta do reino em pó<o:p></o:p></div>
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01 pitada de
canela em pó<o:p></o:p></div>
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01 pitada de
pimenta caiena<o:p></o:p></div>
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01 pitada de
noz moscada<o:p></o:p></div>
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03 dentes de
alho<o:p></o:p></div>
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01 cebola
picada<o:p></o:p></div>
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Sal a gosto<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRw99ZoKLKAGVcpB6GpZUtFhQIy5DNJUp1s0Hmyx5wNIE8EuaytDPM0FObuyVv3SXBTc93J0nLt3sbRkQIL9lssFwKVRZDzwl_ABuZZynFn6gGHZjWS5tY751EvVFdxlqtTtsWJTeb9KI/s1600/Kibe+quadro+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRw99ZoKLKAGVcpB6GpZUtFhQIy5DNJUp1s0Hmyx5wNIE8EuaytDPM0FObuyVv3SXBTc93J0nLt3sbRkQIL9lssFwKVRZDzwl_ABuZZynFn6gGHZjWS5tY751EvVFdxlqtTtsWJTeb9KI/s400/Kibe+quadro+2.jpg" width="400" /></a></div>
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<b><i>MODO
DE PREPARO:<o:p></o:p></i></b></div>
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Em um pilão (<i>eu uso um de
madeira</i>) faça o tempero amassando o alho, sal, hortelã, pimenta do reino,
cominho, noz moscada e acanela ate formar uma pasta em seguida misture a carne moída
com o trigo já hidratado com duas xícaras de agua quente (<i>deixe o trigo hidratar e esfriar</i>) junte em seguida o tempero e a
cebola picada e misture bem ate que fique bem uniforme, unte uma travessa de
vidro com azeite e coloque a massa e vá espalhando com a mão, faça cortes na
diagonal regue com azeite e leve ao forno pré-aquecido por +ou- 40min.<o:p></o:p></div>
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<div style="text-align: left;">
<b><i>OBS.: A mistura da pimenta caiena, canela nos moscada substituem a pimenta síria que na verdade são ingredientes que formam a mesma.</i></b></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-85272908690161580282012-05-31T17:05:00.000-07:002012-06-01T12:58:59.916-07:00Crepe<br />
<div style="text-align: justify;">
Hoje ao chegar em casa resolvi fazer um lanche, então escolhi o crepe e fiz um com nutella com coco(creme de avelã com cacau) e fiz um de geleia com sorvete de morango mais pode ser feito com diversos recheios ate mesmo recheios salgados, fica a critério de sua imaginação.</div>
<br />
<div style="text-align: center;">
<b><i>Crepe de geleia de morango com sorvete </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgu45iV8H_Sd1cllys4sSHlB1DvG9kSZLTVEsa92swCOt1R_K8PFJLeQe1xjyU-AdMO5_9SQI4xABQDB5gLoA-5uZqrJVr0yiKW6uwFcArV6ROsy-_UAZ1x-TxEqKQG7iTPzqNmJv7fA/s1600/Crepe+com+geleia+de+morango.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIgu45iV8H_Sd1cllys4sSHlB1DvG9kSZLTVEsa92swCOt1R_K8PFJLeQe1xjyU-AdMO5_9SQI4xABQDB5gLoA-5uZqrJVr0yiKW6uwFcArV6ROsy-_UAZ1x-TxEqKQG7iTPzqNmJv7fA/s400/Crepe+com+geleia+de+morango.JPG" width="400" /></a></div>
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<b><i>Crepe com nutella e coco</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRydKPR9LYUiisABawrIbWdZFJLUDdUVxXF2r4esT2CCi2Ejw8-ObY_Yp4Xrvg6rWVu1NKJNb63MOdJbag-gon-e7qAL2SBkkcGNALtkvBbEwLUdFH_KjHRKhOJ3voszJ2vEpPL1Bwb4I/s1600/Crepe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRydKPR9LYUiisABawrIbWdZFJLUDdUVxXF2r4esT2CCi2Ejw8-ObY_Yp4Xrvg6rWVu1NKJNb63MOdJbag-gon-e7qAL2SBkkcGNALtkvBbEwLUdFH_KjHRKhOJ3voszJ2vEpPL1Bwb4I/s400/Crepe.JPG" width="400" /></a></div>
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<br />Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-65849798352673216812012-05-30T18:59:00.000-07:002012-05-30T18:59:12.113-07:00Suflê<h3 style="text-align: center;">
Suflê de legumes</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-S9CxyAx1DXmZgLc3cjYFDTNchvUe7I2-AKJmj-QYqzv8zjWiKydcXfTa1sRAM8KiIpnNYh3zttTrCWkhcoxZPBKI4m7E-mfEIISlltMKbggU8OukYX48LCV5Ew25kPU1o-EF7nKx8g/s1600/Sufl%C3%AA+de+Legumes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-S9CxyAx1DXmZgLc3cjYFDTNchvUe7I2-AKJmj-QYqzv8zjWiKydcXfTa1sRAM8KiIpnNYh3zttTrCWkhcoxZPBKI4m7E-mfEIISlltMKbggU8OukYX48LCV5Ew25kPU1o-EF7nKx8g/s400/Sufl%C3%AA+de+Legumes.JPG" width="400" /></a></div>
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<b>INGREDIENTES:<o:p></o:p></b></div>
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02 colheres
de sopa de manteiga<o:p></o:p></div>
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04 colheres
de sopa de farinha de trigo<o:p></o:p></div>
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300 ml de
leite morno<o:p></o:p></div>
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01 cebola
ralada<o:p></o:p></div>
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03 ovos<o:p></o:p></div>
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100g de queijo
parmesão ralado<o:p></o:p></div>
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01 colher de
chá de fermento<o:p></o:p></div>
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200g de
vagem cozidas e picadas<o:p></o:p></div>
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200g de
cenoura em cubos cozidas<o:p></o:p></div>
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200g de
batata em cubos cozidas<o:p></o:p></div>
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<b>MODO DE PREPARO:<o:p></o:p></b></div>
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Derreta a
manteiga e doure a cebola ralada deixe murcha dai junte a farinha de trigo ate que
cozinhe a farinha formando um <b>roux</b> (massa
base para o suflê) depois fora do fogo junte o leite morno ate engrossar depois
que ferver bem apague o fogo.<o:p></o:p></div>
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Junte o
parmesão as gemas e as verduras cozidas e misture bem, bata as claras em ponto
de neve com o fermento e junte com os demais ingredientes mexendo bem devagar e
coloque em um pirex de vidro untado e polvilhado com farinha de rosca e leve ao
forno preaquecido por +ou- 30min. a depender do forno.<o:p></o:p></div>
</div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-27937320630977152062012-05-28T18:04:00.000-07:002012-05-28T18:04:48.850-07:00Focaccia<h3 style="text-align: center;">
Focaccia</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbjJt2mvIzWZJGGL5hIz2BCMdHPDd4Gp8eTk61R5w7sdnC8nkXSdp3YMTTGmKOe7flYGi0es7e92dzssJmYIUPfHEptp2rO7a0j-GIhzvLk8ka27FwPccLBr55w6eA07QVsoBa7flY7Q/s1600/P%C3%A3o+de+alecrim+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbjJt2mvIzWZJGGL5hIz2BCMdHPDd4Gp8eTk61R5w7sdnC8nkXSdp3YMTTGmKOe7flYGi0es7e92dzssJmYIUPfHEptp2rO7a0j-GIhzvLk8ka27FwPccLBr55w6eA07QVsoBa7flY7Q/s400/P%C3%A3o+de+alecrim+3.JPG" width="400" /></a></div>
<div>
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<div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; font-size: 13px; line-height: 19px;">Focaccia</span><span style="background-color: white; font-size: 13px; line-height: 19px;"> é uma massa de origem italiana</span><span style="background-color: white; font-size: 13px; line-height: 19px;">, achatada (com no máximo 2 cm de altura) e macia, em geral coberta com sal grosso, azeite e alecrim.</span></span>
</div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-68533031041558590362012-05-28T17:20:00.000-07:002012-05-28T17:20:10.433-07:00Gastronomia<h2 style="text-align: center;">
Alex Atala</h2>
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<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">Milad Alexandre Mack Atala ( o Alex Atala) pa</span>ra mim uma grande referência, um revolucionador da gastronomia brasileira.</div>
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<br />Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-76012983537048707202012-05-28T12:42:00.000-07:002012-05-28T12:42:13.424-07:00Especiarias<h3 style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;"><i>Especiarias</i></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoyvzFqd-EaY0XRKLWjtErDc9MqpbJIvcxcc7t1n2iXCS7BdZOfV6SbEyhp7889acq0hWmDwP6Tc7WzUxXUfeopu-WTPbHKjoQ2Z-HrdgCVcc5YlbvQtYaRu5SWtrUtHMZLLb9rUxu3M/s1600/Especiarias+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKoyvzFqd-EaY0XRKLWjtErDc9MqpbJIvcxcc7t1n2iXCS7BdZOfV6SbEyhp7889acq0hWmDwP6Tc7WzUxXUfeopu-WTPbHKjoQ2Z-HrdgCVcc5YlbvQtYaRu5SWtrUtHMZLLb9rUxu3M/s400/Especiarias+3.jpg" width="400" /></a></div>
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<b>A</b>s comidas bem temperadas não são
necessariamente as que fazem arder a língua. As especiarias são uma complexa
variedade de produtos aromáticos que fazem realçar aspectos desconhecidos dos
ingredientes - e apenas algumas, como o piri-piri, as pimentas e o gengibre,
picam na língua.<o:p></o:p></div>
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Uma especiaria parcimoniosamente
adicionada a um prato suave pode torná-lo extremamente agradável. Também pode
ser um tempero miraculoso no último momento para muitas coisas, tanto salgados
como doces; por exemplo, noz-moscada ralada sobre os legumes, pudins de leite e
pratos de queijo, ou sementes de alcaravia adicionadas a batatas doces e
abóbora.<o:p></o:p></div>
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O cardamomo é maravilhoso, não só
com carne, criação e peixe - uma vagem ou duas esmagadas transformam uma
caldeirada -, mas também para adicionar um perfume mágico aos pudins de leite e
aos gelados. Nos pratos salgados de todos os tipos, a mistura de cardamomo com
alho e gengibre fresco é uma das combinações mais apetitosas que existem. A
canela é outra especiaria que faz realçar tanto os pratos salgados como os
doces; é especialmente boa no frango, utilizando-se paus inteiros para dar
gosto a um estufado. A tosta de canela - pão frito em manteiga e barrado com
canela em pó - é irresistível.<o:p></o:p></div>
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Tal como é melhor utilizar ervas
frescas, também o sabor das especiarias é mais pronunciado quando as compramos
inteiras e apenas as moemos quando necessitamos delas. Antes de usar
especiarias (inteiras ou moídas) convém aquecê-las rapidamente numa frigideira
seca, para realçar os aromas. Se puder tenha um moinho de café eléctrico que
use só para moer especiarias, mas pode limpar o seu moinho de café e servir-se
dele, ou utilizar um almofariz, embora isso seja mais difícil com as
especiarias mais duras, como a canela, o cravinho-da-índia e o anis-estrelado.
No Norte de África e no Médio Oriente, geralmente, põem uma vagem de cardamomo
em infusão no café.<o:p></o:p></div>
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Poderá fazer experiências com
diferentes especiarias, do mesmo modo que com as ervas, as pessoas ficam
intrigadas com o gosto difícil de definir de uma determinada especiaria num
certo prato. Também poderá fazer a sua própria mistura de especiarias, para
usar nos pratos, como as donas de casa fazem na Índia. Um cuidadoso tempero da
comida parece animar as pessoas, e as comidas condimentadas, numa festa, são
quase sempre mais notadas e mais recordadas.<br />
É geralmente difícil saber que bebida servir com comida muito condimentada; a
cerveja combina geralmente bem e, se quiser festejar-se algum acontecimento,
poderá servir champanhe ou qualquer outro vinho espumoso.<o:p></o:p></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-59517207512810850742012-05-27T13:50:00.000-07:002012-05-27T13:50:36.940-07:00fettuccine<h3 style="text-align: center;">
fettuccine ao molho de manjericão</h3>
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<br /></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-5236635129274157782012-05-27T12:50:00.000-07:002012-05-27T12:50:30.704-07:00Moela ao molho<h4 align="center" class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<em>MOELA PICANTE AO MOLHO DE TOMATE</em> </h4>
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<strong><em>INGREDIENTES:</em></strong></div>
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1 kg de moela limpa e cortado em dois</div>
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2 Cebolas grandes picadas</div>
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3 Dentes de alho picados</div>
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1 Pimentão vermelho </div>
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6 Tomates sem semente cortados em cubo</div>
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1 Colher de café de pimenta calabresa</div>
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1 Colher de café de cominho</div>
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1 Sachê de molho<span style="mso-spacerun: yes;"> </span>de tomate</div>
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1 Folha de louro</div>
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Azeite extra virgem</div>
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Sal a gosto</div>
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<strong><em>MODO DE PREPARO:</em></strong></div>
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Em um panela de pressão refolgue a moela no azeite junto com a cebola e o alho, depois coloque os demais ingredientes, mecha tudo e acrescente 300 ml de água o molho de tomate e coloque a tampa e deixe ferver, assim que der pressão abaixe o fogo e deixe por 15min. apos os 15min retire da pressão e deixe ferver ate que o caldo reduza e fique um molho mais encorpado.</div>
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<strong><em>Esse é um tira gosto de boteco e muito saboroso, a moela fica molinha derretendo na boca e acompanha bem com pão, vale muito a pena.</em></strong></div>
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<span style="color: red;">Quem não gostar da pimenta não coloca a pimenta calabresa ou se preferir colocar menos.</span></div>
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<span style="color: red;"></span></h4>
<br />Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-5837677669292318532012-05-22T20:31:00.001-07:002012-05-22T20:31:20.162-07:00Comida de Boteco<div style="text-align: center;">
<strong><em>Queijo coalho com chips de batata doce</em></strong></div>
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<br /></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-56423686570536127852012-05-22T20:27:00.001-07:002012-05-22T20:27:59.066-07:00Rosbife<div style="text-align: center;">
<strong><em>Rosbife com molho pesto</em></strong></div>
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IMGREDIENTES:</div>
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Filé</div>
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Pimenta do reino </div>
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Azeite</div>
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Sal</div>
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<br /></div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0tag:blogger.com,1999:blog-1448955722397779327.post-26883568952215584722012-05-05T10:51:00.000-07:002012-05-05T10:51:05.432-07:00Sopa creme de ervilha<div style="text-align: center;">
<strong><em>SOPA CREME DE ERVILHA</em></strong></div>
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<span style="font-family: Calibri;"><strong>INGREDIENTES:</strong></span></div>
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<span style="font-family: Calibri;">500g de ervilha seca</span></div>
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<span style="font-family: Calibri;">6 ossinho de costela defumada</span></div>
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<span style="font-family: Calibri;">1 paio</span></div>
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<span style="font-family: Calibri;">1 cebola grande</span></div>
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<span style="font-family: Calibri;">2 dentes de alho</span></div>
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<span style="font-family: Calibri;">2 folhas de louro</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Coentro</span></div>
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<span style="font-family: Calibri;">1 pitada de páprica doce</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">1 pitada de pimenta caiena (ou a seu gosto)</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Azeite extra virgem</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-family: Calibri;">Sal a gosto</span></div>
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<span style="font-family: Calibri;"><strong>MODO DE PREPARO:</strong></span></div>
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<span style="font-family: Calibri;">Refogue o paio com a cebola e o alho picado no azeite, depois junte a costela defumada e deixe dourar bem, dai coloque a ervilha e refogue por mais uns 3min, coloque o coentro picado a folha de louro e 1,5l de água, tempere com a páprica doce e deixe ferver até que a ervilha fique macia. </span></div>
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<span style="font-family: Calibri;">Retire as costelas e bata toda a sopa no liquidificador ate obter uma sopra cremosa volte à sopa para a panela e se estiver grossa corrija a água e deixe ferver por uns 4min e esta pronta. Sirva com a costela enfeitado o prato e bom apetite.</span></div>
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</div>Beto Almeidahttp://www.blogger.com/profile/18241806744102029577noreply@blogger.com0