tag:blogger.com,1999:blog-78722016891052010672024-03-12T21:24:29.408-03:00Receitas do Dia a DiaReceitas todos os dias, Receitas de Entrada, Guarniações, Pratos Principais, Saidas, Saladas, Boloes, Salgados, Massas, Sorvetes, Cozidos, Assados, Sobremessas, Doces, Peixes e etc...Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.comBlogger1116125tag:blogger.com,1999:blog-7872201689105201067.post-24018925248473679472021-04-18T15:24:00.000-03:002021-04-18T15:24:53.673-03:00Pudim Caseiro <p> Pudim Caseiro</p><p>Ingredientes:</p><p>03 ovos </p><p>03 xícaras chá de leite</p><p>02 xícaras de açúcar </p><p>01 xícara de farinha de trigoPudim Caseiro</p><p>Ingredientes:</p><p>03 ovos </p><p>03 xícaras chá de leite</p><p>02 xícaras de açúcar </p><p>01 xícara de farinha de trigo</p><p><br /></p><p>Modo de fazer:</p><p>Bater todos Ingredientes no liquidificador e colocar na forma de pudim ja caramelizada. </p><p>Deixar cozinhar em banho maria por 40 minutos.</p><p>Desenforme depois de frio.</p><p><br /></p>Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-39323371988689622582017-08-05T19:51:00.001-03:002017-08-05T19:51:51.633-03:00Torta de liquidificador com recheio de legumes<div class="_5pbx userContent" data-ft="{"tn":"K"}" id="js_2qe" style="background-color: white; color: #1d2129; font-family: Helvetica, Arial, sans-serif; font-size: 14px; line-height: 1.38;">
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Ingredientes:<br />(copo medida 200ml)<br />para a massa:<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />3 ovos<br />3 copos (americano) de leite<br />1 copo cheio de óleo<br />3 copos farinha de trigo<br />2 copos de maizena<br />6 colheres (sopa) de queijo ralado<br />1 colher (sobremesa) de sal<br />1 cebola média<br />1 cx. de creme de leite 200gr<br />2 e 1/2 colhres (sopa) de fermento em pó (pó Royal)<br />Para o recheio:<br />250gr de chuchú<br />250gr de cenoura<br />250gr de batatas<br />1 lata de milho verde<br />100gr de azeitonas picadas<br />2 cubos de caldo knorr para legumes<br />sal a gosto<br />1 cx. de creme de leite 200gr<br />Preparo do recheio:<br />Pique os legumes em pequenos pedaços, cozinhe em um pouco de água que dê para cubrí-los, coloque os cubos de knorr, e sal a gosto, depois de cozidos, retire, escorra a água, deixe esfriar e misture o creme de leite.</span></div>
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Modo de preparo:<br />Bata no liquidificador, todos os ingredientes, batendo primeiro os ovos, óleo, sal, cebola e o leite, depois vai adicionando os outros ingredientes.<br />Bata muito bem, e despeije em um tabuleiro médio untado e enfarinhado, coloque metade da massa, o recheio e cubra com a outra parte.<br />Leve para assar em forno pré-aquecido durante 25 a 30 minutos ou até dourar.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-49793655409406877602017-08-05T19:49:00.000-03:002017-08-05T19:49:10.969-03:00BOLO PRESTIGIO<br />
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BOLO PRESTIGIO</div>
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3xícara de açúcar,<br />1copo de leite,<br />1colher de Royal,<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />7colheres de Nescau,<br />2colheres de margarina,<br />4ovos,<br />4copos de trigo.<br />Bater as gemas, o açúcar e a margarina. Acrescentar o restante dos ingredientes um a um por fim o Royal e as claras.<br />Em forma redonda untada assa em forno médio.<br />Corta em três partes para rechear.</span></div>
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Recheio:<br />2xícaras de água,<br />100gr de coco ralado,<br />4colheres de açúcar,<br />1/2lata de leite condensado cozido.<br />2xicara de leite comum.<br />Numa panela por a água, o coco e o açúcar e ferver para hidratar o coco.<br />Juntar os outros ingredientes e ferver por cinco minutos.</div>
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Cobertura:<br />1/2lata de leite condensado cozido,<br />4colheres de Nescau,<br />3 colheres de margarina.<br />Levar ao fogo e quando levantar fervura, bater bem e despejar por cima do bolo ainda quente.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-60003611355362277622015-09-09T21:52:00.002-03:002015-09-09T21:52:46.781-03:00BOLO DE MILHO<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px; padding: 12px 12px 0px;">
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<br />5 a 7 espigas de milho verde cortadas<br />1 lata de leite condensado<span class="text_exposed_show" style="display: inline;"><br />4 ovos<br />1 xicara de açucar (eu usei 1/2 xicara)<br />1 colher (sopa) de manteiga<br />100 gramas de coco ralado<br />1 colher (sopa) de fermento em pó</span></div>
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Modo de Fazer<br />Pré-aqueça o forno a 180 graus.<br />Coloque os ingredientes no liquidificador e bata bem, acrescente o fermento por<br />último e bata até agregar.<br />Coloque a massa em uma assadeira untada com óleo e leve ao forno por 30 a 40 minutos.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-85570149798793800892015-09-01T19:26:00.002-03:002015-09-01T19:26:43.244-03:00Bolo de coco<br />
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4 ovos<br />2 xícaras de chá de açúcar<br />4 colheres de sopa de manteiga sem sal<br />200 ml de leite<br />2 xícaras de chá de farinha de trigo<br />200 g de coco fresco ralado,separar um pouco para polvilhar<br />1 colher de sopa rasa de fermento em pó</div>
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Cobertura</div>
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1 vidro de leite de coco 200 ml<br />1 xícara de chá de açúcar</div>
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MODO DE PREPARO:<br />Bater as claras em neve e reservar<br />Bater na batedeira a manteiga,as gemas e o açúcar até ficar um creme<br />Juntar a farinha,o coco ralado e o leite de coco sempre batendo<br />Desligar a batedeira e misturar as claras em neve e o fermento<br />Levar para assar em forma untada e enfarinhada em forno pré aquecido por 30a 40 minutos ou até dourar<br />Retirar,esperar amornar e colocar a cobertura,polvilhar o coco fresco ralado e servir<br />Para a cobertura<br />Levar os ingredientes ao fogo para engrossar levemente.<br />Receita da gildasaborearte</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-60676035869832109312015-09-01T19:22:00.000-03:002015-09-01T19:22:19.174-03:00Bolo de banana de liquidificador<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<br />3 xícaras de farinha de trigo com fermento<br />1 1/2 xícara de açúcar<span class="text_exposed_show" style="display: inline;"><br />1/2 xícara de óleo<br />1 xícara de leite<br />3 ovos<br />6 bananas prata<br />Caramelo:<br />1 xícara de açúcar<br />2 colheres de água filtrada</span></div>
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MODO DE PREPARO:<br />Coloque 1 xícara de açúcar na panela para derreter,em seguida assim que derreter adicione 2 colheres de água e espere até desfazer os torrões de açúcar e se tornar em ponto de caramelo<br />Passe todo esse caramelo para a forma ,passando também pelos lados, corte 5 bananas fatiadas em fatias não muito finas<br />Depois de passado todo o caramelo ,coloque as fatias de banana lado a lado<br />Reserve<br />Massa:<br />Para a massa, coloque numa tigela a farinha de trigo e o açúcar<br />Em seguida no liquidificador bata os ovos, o leite, o óleo e 1 banana<br />Depois despeje toda a massa por cima das bananas na forma, coloque para assar em fogo médio por 35 a 40 minutos<br />Depois de pronto espere esfriar e desenforme</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-57113960484341991142015-08-31T20:28:00.003-03:002015-08-31T20:28:59.937-03:00Torta de Chocolate com Coco<br />
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<br />1 Litro de leite<br />4 Colheres (sopa) de amido de milho<span class="text_exposed_show" style="display: inline;"><br />2 Ovos<br />2 Pacote de coco ralado<br />1 Lata de leite condensado<br />Calda<br />7 Colheres (sopa) de achocolatado<br />2 Colheres (sopa) de manteiga<br />1 Lata de creme de leite<br />Ramos de hortelã para enfeitar</span></div>
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MODO DE PREPARO:<br />Bata os ingredientes no liquidificador .<br />Coloque-os em uma panela e leve em fogo baixo para cozinhar.<br />Mexa sem parar até o creme ficar com consistência pastosa.<br />Coloque em um refratário umedecido e reserve.<br />Calda<br />Misture os ingredientes em uma panela e leve ao fogo até que se dissolvam completamente<br />Coloque-os por cima do creme e leve à geladeira por 6 horas<br />Polvilhe com achocolatado e decore com hortelã</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-38227740887108294422015-08-31T20:27:00.002-03:002015-08-31T20:27:28.996-03:00Falso Yakissoba de miojo<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<br />200g de filet mignon em tirinhas<br />Cebola<span class="text_exposed_show" style="display: inline;"><br />300g de legumes (brócolis, couve-flor, acelga, repolho)<br />160g (2 pacotes) de miojo (sem os temperos pronto)<br />Molho inglês</span></div>
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MODO DE PREPARO:<br />Coloque os legumes para cozinhar.<br />pique a cebola bem pequenininha, frite e refogue o filet mignon. Tempere a carne conforme sua preferência (eu usei o Gril da Maggi e um pouco de sal).<br />Quando a carne estiver bem frita adicione os legumes cozidos e molho inglês, misture e refogue mais um pouco.<br />Cozinhe todo o miojo em 600ml de água fervente.<br />Quando o macarrão estiver cozido adicione à mistura de carne com legumes.<br />Misture bem e está pronto para servir.<br />Obs¹ Eu sei que essa não é uma receita tradicional de yakissoba, é só uma adaptação prática da receita (afinal a culinária nos permite), espero que seja útil.<br />Obs² Os legumes eu comprei o pacote já selecionado c/ ingredientes p/ yakissoba</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-11355109363511537752015-08-31T20:25:00.000-03:002015-08-31T20:25:07.022-03:00Rocambole de chocolate com coco<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<br />Massa:<br />1 caixa de chocolate em pó<span class="text_exposed_show" style="display: inline;"><br />1/2 lata de leite em pó<br />1 lata de leite condensado<br />Recheio:<br />1/2 lata de leite condensado<br />50 g de coco ralado</span></div>
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MODO DE PREPARO:<br />Misture os ingredientes da massa até que desgrude das mãos<br />Abra a massa com o auxílio de um rolo sobre papel filme, ou passe um pouco de manteiga sobre a bancada<br />Misture os ingredientes do recheio e espalhe sobre a massa<br />Enrole como um rocambole<br />Leve à geladeira e tire no momento de servir</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-79716666982507467572015-08-30T22:54:00.001-03:002015-08-30T22:54:32.009-03:00Massa básica para salgados assados<div data-ft="{"tn":"H"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px;">
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Massa básica para salgados assados <i class="_4-k1 img sp_UkKp2mjPS47 sx_25ebfe" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yp/r/aeO1ik7i7-T.png); background-position: 0px -7378px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">❤</u></i></div>
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INGREDIENTES:<br />500 ml de leite morno<br />1,5 kg de farinha de trigo mais ou menos<span class="text_exposed_show" style="display: inline;"><br />300 ml de óleo<br />3 ovos (clara e gema separadas)<br />5 colheres (sopa) de açúcar<br />1 colher (sopa) não muito cheia de sal<br />100 g de fermento fresco para pão (eu uso o Itaquara)<br />Recheio:<br />Pode ser de carne moída, frango ou queijo e presunto<br />As gemas restantes serviram para pincelar as esfihas</span></div>
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MODO DE PREPARO:<br />Colocar o leite morno em uma bacia e dissolver todo fermento<br />Juntar as claras, o açúcar, o sal e o óleo<br />Abafar bem e aguardar ate que se forme uma espuma igual a de sabão em pó<br />Depois de se criar essa espuma, misturar tudo com uma colher de pau, acrescentar a farinha aos poucos, até dar ponto de sovar com as mãos, não colocar farinha demais para não secar a massa, caso isso aconteça, será preciso por um pouco mais de óleo<br />Depois de sovada, descansar a massa cobrindo-a com um plástico e um pano de prato por meia hora<br />Cortar pedaços de massa, e fazer bolinhas com a mão em concha, vai dar umas trintas bolinhas<br />Abrir com um rolo, em forma redonda e acrescentar o recheio de sua preferência<br />Não é necessário deixar que os salgados fiquem muito escuros, no forno basta dourar de leve sobre as gemas<br />Informações Adicionais<br />Deixar que tudo vire uma espuma na bacia é o segredo para a maciez da massa.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-30480817311002277552015-08-30T22:52:00.002-03:002015-08-30T22:52:42.260-03:00Bolinho caipira delicioso!<br />
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Ingredientes</div>
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1/2 kg de farinha de milho amarela<span class="text_exposed_show" style="display: inline;"><br />1 1/2 l de água<br />2 tabletes de caldo de carnever vídeo<br />4 colheres (sopa) de óleo<br />2 colheres (sopa) de farinha de mandioca<br />Recheio<br />1/2 kg de carne moída (pode ser Patinho Friboi<br />Cebola picada, alho amassado<br />Salsinha e cebolinha picadas<br />Sal e pimenta-do-reino</span></div>
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Modo de preparo</div>
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Numa vasilha junte as farinhas, e vá misture-as e desmanchando os farelos, adicione o óleo e reserve.<br />Ferva a água com o caldo de carnever vídeo Derrame sobre a farinha aos poucos e misture bem, mexendo sempre até que a massa fique homogênea.<br />Recheio<br />Misture todos os ingredientes e utilize a carne bem temperada e crua, sem refogar para não ficar seco.<br />Separe uma pequena porção da massa, e achate-a na palma da mão<br />Coloque dentro um pouco do recheio (carne temperada crua) e feche com a própria massa dando o formato de um bolinho compridinho.<br />Feitos todos os bolinhos, frite-os em óleo não muito quente e escorra-os em papel absorvente</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-58655456190493911142015-08-27T23:22:00.001-03:002015-08-27T23:22:23.480-03:00Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-52428742862646427642015-08-27T23:03:00.001-03:002015-08-27T23:03:32.976-03:00Frango empanad<div data-ft="{"tn":"H"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px;">
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Frango empanado <i class="_4-k1 img sp_UkKp2mjPS47 sx_25ebfe" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yp/r/aeO1ik7i7-T.png); background-position: 0px -7378px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">❤</u></i></div>
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Ingredientes<br />3 xícaras (chá) de leite<br />2 ovos<span class="text_exposed_show" style="display: inline;"><br />Sal, pimenta do reino e páprica picante a gosto<br />1kg de coxa e sobrecoxa de frango separados<br />1 xícara (chá) de fubá(é opcional)<br />1 xícara (chá) de farinha de trigo<br />Óleo para fritar</span></div>
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Modo de preparo<br />Em uma vasilha, misture o leite, os ovos, sal, pimenta e páprica.<br />Misture, coloque os pedaços de frango e leve à geladeira por 2 horas.<br />Em um prato, misture o fubá(é opcional) e a farinha.<br />Passe os pedaços de frango, apertando para aderir a mistura de fubá e farinha.<br />Frite, aos poucos, em óleo quente até dourar.<br />Escorra sobre papel absorvente e sirva.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-17548042247043718222015-08-27T22:59:00.003-03:002015-08-27T22:59:54.071-03:00TORTA DE PALMITO NO LIQUIDIFICADOR<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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2 ovos<br />1 xícara de chá de óleo <span class="text_exposed_show" style="display: inline;"><br />2 xic.de chá de leite<br />1 colher cf de sal<br />12 colheres de sopa de farinha de trigo<br />1 colher sopa de fermento<br />O palmito pode ser substituído por outra coisa: calabresa, frango, bacalhau, presunto etc.</span></div>
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Faça um refogado com: óleo, alho, cebola, pimenta, cheiro verde etc meio quilo de tomates picados, 1 lata de palmitos picados. Junte o refogado a massa e asse em forma untada.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-90165615625011913562015-08-27T20:27:00.001-03:002015-08-27T20:27:24.426-03:00Bolo de abacaxi com creme<div data-ft="{"tn":"H"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px;">
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Bolo de abacaxi com creme<br />Massa:<br />3 ovos<br />2 xícara de açúcar<br />3 xícaras de farinha<span class="text_exposed_show" style="display: inline;"><br />1 xícara de leite fervendo<br />1 colher do pó royal</span></div>
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Creme:</div>
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1 litro de leite<br />1 lata de leite condensado<br />2 gemas<br />3 colheres de maizena</div>
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Glacê:</div>
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3 claras<br />3 colheres de açúcar refinado<br />Será necessário 1 abacaxi grande<br />1 pacote de coco ralado pequeno</div>
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Modo de Preparo</div>
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Comece pelo abacaxi, pique em pedaços bem pequenos e coloque em uma assadeira grande, em seguida salpique 1 xícara de açúcar e reserve<br />Bata os ingredientes da massa à mão<br />Coloque por cima do abacaxi picado e leve para assar<br />Em uma panela coloque o ingrediente do creme lembrando (que a maizena tem que ser dissolvida em um pouco de água) e leve ao fogo até engrossa<br />Feito isso coloque em cima do bolo já assado<br />Em seguida é só bater o glacê na batedeira e colocar por cima do bolo também, salpicar coco</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-10296139793825404102015-08-27T15:31:00.003-03:002015-08-27T15:31:39.773-03:00Bolo gelado de chocolate<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<br />4 Ovos grandes<br />2 Xícaras (chá) de açúcar<span class="text_exposed_show" style="display: inline;"><br />4 Colheres (sopa) de margarina<br />1 Xícara (chá) de leite<br />3 Xícaras (chá) de farinha de trigo<br />1 Xícara (chá) de chocolate em pó<br />1 Colher (sopa) de fermento</span></div>
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Modo de preparo:<br />Na batedeira bata em velocidade máxima os ovos, até obter uma espuma branquinha, acrescente o açúcar, bata bem, depois coloque a margarina, deixe bater mais um pouco até dissolver a margarina.<br />Lembrando que todos os ingredientes devem estar em temperatura ambiente.<br />Acrescente aos poucos a farinha de trigo peneirada, chocolate, intercalando com o leite.<br />Por último coloque o fermento e bata bem. Coloque numa forma untada e enfarinhada e leve para assar em forno pré aquecido, e deixe assar por 40 a 50 minutos, dependendo do seu forno.<br />Assim que estiver assado, deixe esfriar, corte ao meio o bolo para ser recheado. Reserve.</div>
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Ingredientes do recheio (Mousse de Maracujá)<br />1 Lata de leite condensado<br />1 Lata de creme de leite<br />4 Maracujás grandes<br />1 Envelope de gelatina incolor e sem sabor</div>
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Modo de preparo do recheio:<br />No liquidificador bata as polpas do maracujá com meio copo americano de água, passe na peneira para tirar as sementes e volte ao liquidificador com o leite condensado e o creme de leite, bata bem. Depois dissolva a gelatina conforme instruções do fabricante e coloque para bater junto com a mistura no liquidificador, depois de bater bem coloque no refratário e<br />leve a geladeira por 4 horas.</div>
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Ingredientes da cobertura: (Brigadeiro de colher)<br />2 Colheres (sopa) de margarina<br />3 Colheres (sopa) de chocolate em pó<br />1 Lata de leite condensado<br />1 Lata de creme de leite</div>
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Modo de preparo da cobertura:<br />Numa panela aquecida coloque a margarina o leite condensado e o chocolate em pó, mexa bem e deixe chegar no ponto de brigadeiro, pode deixar bem firme, depois que desligar o fogo coloque o creme de leite, ele da uma leveza no sabor.</div>
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Para a montagem do bolo, coloque a parte de baixo do bolo que você cortou na mesma forma em que ele foi assado, molhe com guaraná, depois coloque uma camada generosa de mousse de maracujá, depois coloque a outra parte do bolo e molhe com bastante guaraná.<br />Por último, cubra o bolo com o brigadeiro de colher e polvilhe granulado.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-76020645117801182052015-08-27T15:25:00.000-03:002015-08-27T15:25:03.869-03:00Batata Recheada e Gratinada<br />
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. 4 batatas-inglesas grandes<span class="text_exposed_show" style="display: inline;"><br />. 1 xícara (chá) de ricota esfarelada ou frango cozido desfiado<br />. 1/2 xícara (chá) de requeijão<br />. 2 colheres (sopa) de leite<br />. 1/2 xícara (chá) de mussarela em cubos<br />. Sal a gosto<br />. 1 colher (sopa) de salsa picada<br />. 3 colheres (sopa) de queijo parmesão ralado</span></div>
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Modo de preparo:curta Conheça Minas<br />Lave as batatas e cozinhe em água fervente até que fiquem al dente,. Escorra e deixe esfriar ligeiramente.</div>
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Corte uma tampa na parte superior. Retire e reserve uma parte da polpa. Faça uma cavidade na batata.</div>
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Misture a ricota esfarelada com o requeijão e o leite até formar uma pasta. Adicione os cubos de mussarela, a polpa de batata retirada, sal e a salsa.</div>
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Distribua o recheio na cavidade das batatas e polvilhe o queijo parmesão. Aqueça o forno em temperatura alta e asse por 20 minutos.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-64305037720770105012015-08-26T12:37:00.003-03:002015-08-26T12:37:48.579-03:00Bolo de Leite Ninho<div data-ft="{"tn":"H"}" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px;">
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<br />2 1/2 xícaras de farinha de trigo<br />01 xícara de água fervendo<br />01 colher de fermento em pó<br />Separe as claras das gemas, bata as claras em neve reserve<br />Bata as gemas com o açúcar até dobrar de volume junte o leite ninho acrescente a água fervendo bata mais um pouco e junte a farinha . Desligue a batedeira com um batedor manual junte as claras e o fermento . Asse em forno pre aquecido<br />Crême - cobertura e recheio -<br />10 colheres de sopa de leite ninho<br />01 lata de L condensado<br />1/2 lata de creme deleite sem soro<br />200 gramas de manteiga sem sal<br />Bata na batedeira o leite condensado com a manteiga até obter um creme fofo Junte o leite ninho acrescente o creme de leite<br />Leve para gelar por 2 horas<br />Cubra e recheie o bolo frio<br />Leve para geladeira por mais umas horinhas antes de servir</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-7297842073081775892015-08-26T12:29:00.000-03:002015-08-26T12:29:02.206-03:00Rosca-de-leite-condensado<br />
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Rosca-de-leite-condensado <i class="_4-k1 img sp_UkKp2mjPS47 sx_25ebfe" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yp/r/aeO1ik7i7-T.png); background-position: 0px -7378px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">❤</u></i></div>
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INGREDIENTES<br />1 lata de leite condensado<br />1 lata de óleo (mesma medida da de leite condensado)<span class="text_exposed_show" style="display: inline;"><br />1 lata de leite (a mesma medida da de leite condensado)<br />4 ovos<br />2 tabltes de fermento biológico em pó fleischmann (30g)<br />1 kg de farinha de trigo (e mais um pouquinho para chegar no ponto até a massa desgrudar das mãos)</span></div>
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MODO DE PREPARO<br />Coloque todos os ingredientes menos a farinha, no liquidificador e bata por 2 minutos<br />Depois em uma bacia grande coloque os ingredientes batidos e junte a farinha aos poucos, até dar o ponto de soltar das mãos<br />Sove bem a massa para que cresça (não tenha preguiça esse é o segredo para ficar fofa)<br />Em seguida enrole a massa no formato que desejar<br />Coloque nas assadeiras e deixe crescer por 1 hora<br />Aqueça o forno antes de colocar os tabuleiros de rosca<br />Depois coloque no forno e asse por 30 minutos (dependendo da temperatura de cada forno, pode ser mais de 30 minutos ou menos)<br />Depois de assadas, jogue a calda que desejar em cima.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-85855455310748832002015-08-25T18:59:00.000-03:002015-08-25T18:59:21.286-03:00Bolo Alpino<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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5 ovos<br />
2 xícaras (chá) de açúcar<span class="text_exposed_show" style="display: inline;"><br />1 xícara (chá) de leite<br />2 xícaras (chá) de farinha de trigo<br />1 colher (sobremesa) de fermento em pó<br />3 colheres de chocolate em pó</span></div>
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Bater as claras em neve, juntar as gemas uma a uma , bater muito bem acrescentar o açucar e o leite, bater........desligar a batedeira e misturar aos poucos a farinha e o chocolate em pó, q podem estar misturados para facilitar, por último o fermento, misturar.<br />
Untar uma forma de 30 cm alta com margarina e farinha e levar para assar por mais ou menos 30 min.</div>
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Calda para molhar o bolo.<br />
1 cx de creme de leite<br />
1 lata de leite condensado<br />
100 ml de leite<br />
1 colher de chocolate em pó<br />
Misturar tudo</div>
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Recheio e cobertura:<br />
Creme alpino:<br />
1 lata de creme de leite c/ soro<br />
1 lata de doce de leite<br />
2 colheres de chocolate em pó<br />
300g de chocolate meio amargo (derretido em banho-maria, ou microondas)<br />
1 colher (chá) de essência de baunilha</div>
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Na batedeira bater o doce de leite, o creme de leite o chocolate em pó e a baunilha, com a batedeira ligada ir acrescentando aos poucos o chocolate derretido<br />
Cortar o bolo molhar com a calda rechear e cobrir com o creme alpino, decorar a gosto.</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-40216537357857394892015-08-25T17:53:00.001-03:002015-08-25T17:53:05.959-03:00Rocambole de massa de Pastel<br />
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1 masssa pronta para pastel<br />1 bandeija de queijo prato<br />1 bandeija de presunto<br />1 tomate sem semente<br />Sal, orégano e 1 colher de maionese deleite (pode ser substituido por requeijão ou catupiry)</div>
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MODO DE PREPARO</div>
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Abrir a massa do pastel, untar com a maionese, coloque o presunto, queijo e tomate por cima dos frios, salpique o sal e o orégano<br />Enrole a massa como um rocambole, cubra com alumínio e coloque para assar numa forma untada<br />Após 15 minutinhos de forno, retire o aluminio, passe 1 gema batida em cima do rocambole e volte ao forno por mais 15 minutos</div>
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Curtiu?</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-79406661428174763282015-08-21T16:53:00.002-03:002015-08-21T16:53:48.107-03:00Bolo bombom de chocolate branco<br />
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Massa:</div>
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4 ovos<br />1 xícara (chá) de água<br />1 xícara e 1/2 (chá) de açúcar<br />2 xícaras (chá) de farinha de trigo<br />1 colher (chá) de fermento em pó</div>
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Recheio e cobertura:</div>
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250 g de manteiga sem sal<br />3 colheres (sopa) de açúcar<br />3 gemas<br />1/2 xícara (chá) de leite condensado<br />1 lata de creme de leite sem soro<br />10 colheres (sopa) de leite em pó<br />18 bombons brancos (tipo ouro branco)<br />Decoração a gosto</div>
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MODO DE PREPARO</div>
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Recheio:</div>
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Na vasilha da batedeira, coloque a manteiga, o açúcar, as gemas e o leite condensado<br />Bata até se agregarem todos os ingredientes<br />Desligue<br />Acrescente o leite em pó e bata novamente<br />Desligue e junte o creme de leite<br />Reserve no freezer até preparar o bolo</div>
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Massa:</div>
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Na vasilha da batedeira, coloque as gemas e a água<br />Bata até virar uma espuma<br />Com a batedeira ligada, adicione o açúcar aos poucos<br />Desligue<br />Junte a farinha, misturando delicadamente de baixo para cima<br />A seguir, junte o fermento e as claras batidas em neve, sempre misturando<br />Coloque em assadeira redonda, untada e polvilhada<br />Leve ao forno a 180º graus por 15 minutos ou até dourar<br />Divida o bolo ao meio e molhe-o com calda de frutas ou de sua preferência<br />Misture à parte o creme reservado e os bombons picados<br />Empregue sobre o bolo<br />Recoloque a parte retirada<br />Cubra com o recheio e decore com raspas de chocolate branco ou bombons</div>
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Tempo de preparo 40 minutos<br />Rendimento 12 porções</div>
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Curtiu? Marque as amigas para aprenderem!</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-5560816015054765082015-08-21T16:51:00.001-03:002015-08-21T16:51:47.632-03:00Docinho de leite em pó<br />
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3 xícaras de leite em pó<br />1/2 xícara de açúcar refinado (para o doce original use o açúcar caso queira de chocolate entre outros utilize gelatina do sabor escolhido no lugar do açúcar)<br />1 lata de leite condensado</div>
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MODO DE PREPARO</div>
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Coloque os três ingredientes em uma vasilha e misture bem com uma colher e depois com a mão<br />Deixe a massa descansando por dez minuto, depois faça bolinhas ou bonequinhos e sirva<br />Receita deliciosa e muito prática sem ir para o forno</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-77891999400754457172015-08-20T19:16:00.000-03:002015-08-20T19:16:26.941-03:00Bolo de chocolate sem farinha de trigo<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<span class="text_exposed_show" style="display: inline;"><br />6 ovos inteiros<br />8 colheres de sopa de açúcar<br />6 colheres de sopa de achocolatado Nescau<br />2 colheres de sopa de margarina<br />1 colher de sopa de fermento em pó<br />1 pacote de coco ralado</span></div>
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MODO DE PREPARO:<br />Bata todos os ingredientes no liquidificador por alguns minutos, exceto o coco ralado<br />Depois adicione o coco ralado e bata mais um pouco<br />Pronto! Despeje a mistura em uma forma untada e leve ao forno (180º) por 20 ou 25 minutos<br />Obs: não abra o forno no periodo de cozimento</div>
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Valdinéia Vieira dos Reishttp://www.blogger.com/profile/11149315479239098386noreply@blogger.com0tag:blogger.com,1999:blog-7872201689105201067.post-47699312276912536972015-08-20T19:13:00.001-03:002015-08-20T19:13:13.842-03:00Creme de leite condensado com gelatina<div class="_1dwg" style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.0799999237061px; padding: 12px 12px 0px;">
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<span class="text_exposed_show" style="display: inline;"><br />1 lata de leite condensado<br />2 latas de leite (utilize a lata de leite condensado como medida)<br />Mais 1/2 copo de leite<br />2 ovos<br />2 colheres de sopa (cheias) de amido de milho<br />2 pacotes de gelatina sabor morango<br />6 colheres de sopa de açúcar<br />4 copos de água (para fazer a gelatina)</span></div>
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MODO DE PREPARO:<br />Em uma panela coloque o leite condensado, as 2 medidas de leite, as gemas e leve ao fogo, mexendo sempre<br />Acrescente o amido de milho dissolvido em meio copo de leite frio e deixe cozinhar, mexendo sempre para fazer um creme<br />Coloque este creme em forma refratária funda de vidro, deixe esfriar e leve à geladeira<br />Dissolva a gelatina em uma vasilha com 2 copos de água quente<br />Adicione dois copos de água fria e duas colheres de açúcar e mecha bem para dissolver<br />Bater as claras em neve (em ponto de suspiro) com 4 colheres de açúcar<br />Misturar muito bem este suspiro com a gelatina ainda líquida<br />Colocar esta mistura sobre o creme<br />Levar à geladeira por cerca de 4 horas</div>
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Obs.: Esta sobremesa depois de gelada, ficará em três camadas: a de baixo de creme, depois ficará a de gelatina vermelha e por último, uma camada bem fina de um supiro rosado de claras. Se fizer esta sobremesa na véspera, ficará ainda melhor.</div>
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