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text-align: center;\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EOntem fiz essa delicia de torta no jantar e confesso que não sobrou nadinha de tão leve que é.....\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-hb96uPuEkeQ\/W4yRaow7I_I\/AAAAAAAAXIs\/kD86byRBdkc4VaGCcg2gVEcnnJtUCBJAACLcBGAs\/s1600\/torta%2Bportuguesa.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"960\" data-original-width=\"960\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-hb96uPuEkeQ\/W4yRaow7I_I\/AAAAAAAAXIs\/kD86byRBdkc4VaGCcg2gVEcnnJtUCBJAACLcBGAs\/s640\/torta%2Bportuguesa.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mX6Suz5NAU8\/W4ySJda2tBI\/AAAAAAAAXI0\/t0VFVzvEXrYdotASRY66dEFZJPA8sI4PgCLcBGAs\/s1600\/page.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"404\" data-original-width=\"406\" height=\"636\" src=\"https:\/\/2.bp.blogspot.com\/-mX6Suz5NAU8\/W4ySJda2tBI\/AAAAAAAAXI0\/t0VFVzvEXrYdotASRY66dEFZJPA8sI4PgCLcBGAs\/s640\/page.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EINGREDIENTES MASSA\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 ml de creme de leite\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 ovos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E10 colheres (sopa) de óleo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E10 colheres (sopa) de leite\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 colher (sopa) de fermento\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 colher (sobremesa) de sal\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E24 a 28 colheres (sopa) de farinha de trigo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPREPARO MASSA\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EMisture os ingredientes, formando uma massa macia. Abra a massa, com a ajuda de uma colher espalhando a massa também nas laterais em uma forma de aro removível de tamanho grande sem untar. Leve para assar por 15 minutos.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EINGREDIENTES RECHEIO\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E350 Gramas de presunto em cubinhos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E400 Gramas de mussarela em cubinhos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 Lata de ervilhas em conservas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E03 Tomates sem semente em cubinhos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 Cebola picadinha\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E03 Ovos cozidos picados grosseiramente\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1\/2 xicara (chá) de azeitonas verdes\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1\/2 xicara (chá)\u0026nbsp; de salsinha picada\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1\/2 copo de requeijão\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003Esal, azeite à gosto\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EJunte todos os ingredientes e finalize com os temperos. Quando a massa estiver sequinha e assada, retire do forno e disponha todo o recheio na forma. Finalize com a cobertura e leve novamente ao forno por vinte minutos.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ECOBERTURA\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 litro de leite\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E12 colheres (sopa) de farinha de trigo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 cubo de caldo de legumes\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E02 gemas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EMisture tudo muito bem (eu bati no liquidificador) e leve ao fogo, mexendo sem parar, até formar um creme espesso.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ECubra a torta com esse creme, tendo a ajuda de um garfo espalhando bem cobrindo todo o recheio.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ESe quiser fazer uma torta menor reduz a receita pela metade e asse em forma média.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/2774549512629012789\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2018\/09\/torta-portuguesa.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2774549512629012789"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2774549512629012789"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2018\/09\/torta-portuguesa.html","title":"Torta Portuguesa"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-hb96uPuEkeQ\/W4yRaow7I_I\/AAAAAAAAXIs\/kD86byRBdkc4VaGCcg2gVEcnnJtUCBJAACLcBGAs\/s72-c\/torta%2Bportuguesa.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-818886194994647630"},"published":{"$t":"2015-04-05T21:18:00.001-03:00"},"updated":{"$t":"2016-03-12T12:51:16.203-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PAELLA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"PEIXES E FRUTOS DO MAR"},{"scheme":"http://www.blogger.com/atom/ns#","term":"PRATO ÚNICO"}],"title":{"type":"text","$t":"Paella Valenciana"},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EReceita bem conhecida, mais ainda não tinha colocado no blog. Os créditos é para minha filha paulina que fez essa maravilha .......Eu continuo me recuperando de minha cirurgia.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-4E2yTE1vsNU\/VSHGGyJ3xII\/AAAAAAAAGns\/F09SS4JkSJA\/s1600\/paella%2B2.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"486\" src=\"https:\/\/4.bp.blogspot.com\/-4E2yTE1vsNU\/VSHGGyJ3xII\/AAAAAAAAGns\/F09SS4JkSJA\/s1600\/paella%2B2.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-0fbFFw4Jt5A\/VSHGCUMcgNI\/AAAAAAAAGnk\/wjka4z5o5MI\/s1600\/xxxxxxx.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-0fbFFw4Jt5A\/VSHGCUMcgNI\/AAAAAAAAGnk\/wjka4z5o5MI\/s1600\/xxxxxxx.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u0026nbsp;Ingredientes\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E15 mexilhões na casca\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E06 lagostim\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E300 gr camarões\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E300 gr \u0026nbsp;lagosta descascadas em cubos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr lulas em rodelas largas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr polvo cozido em cubos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr peito de frango em cubos\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr badejo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr lingüiça calabresa em rodelas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E04 xícara de chá de arroz \u0026nbsp;tipo 1\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E05 dentes \u0026nbsp;de alho picado\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E300 ml molho de tomate\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E150 gr de ervilhas frescas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E200 gr palmito pupunha fresco em rodelas\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E4 xícaras de chá de caldo de polvo e camarão\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E2 pacotinhos de \u0026nbsp; açafrão espanhol em pó\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPaprika,\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003Esal\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003Epimenta do reino à gosto\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EAzeite Extra Virgem\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E01 pimentão vermelho em tiras\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E1\/2 xicara (cha) de salsinha picada\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EModo de preparo\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPrepare o mexilhões na paelleira com azeite até que eles abram e reserve.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ETemperar os \u0026nbsp;camarões Lagostin com cabeça e colocar na paelleira. Deixar cozinhar dos dois lados e reservar.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EColocar o alho com azeite na paelleira e dourar um poquinho,\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ETemperar camarões, lulas, lagosta , polvo, frango, badejo e colocar na paelleira com a lingüiça e o palmito.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EDeixe dourar e junte \u0026nbsp;o açafrão, \u0026nbsp;a paprika e o molho de tomate . Em seguida junte o arroz e misture tudo.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EColocar as 3 xícaras \u0026nbsp;(chá) de caldo \u0026nbsp;e deixar cozinhar em fogo baixo durante \u0026nbsp;mais ou menos 10 minutos.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EColocar mas 01 xícara de caldo, juntar as ervilhas frescas, tampar \u0026nbsp;e cozinhar mas uns 10 min.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EFinalizar com pimenta do reino e azeite extra virgem\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EDecorar com os mexilhões e os \u0026nbsp;lagostin , o pimentão e a salsinha\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEsta receita serve com fartura \u0026nbsp;umas vinte pessoas..Bom apetite.....\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/818886194994647630\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/04\/paella-valenciana.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/818886194994647630"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/818886194994647630"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2015\/04\/paella-valenciana.html","title":"Paella Valenciana"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-4E2yTE1vsNU\/VSHGGyJ3xII\/AAAAAAAAGns\/F09SS4JkSJA\/s72-c\/paella%2B2.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-2372841375202150273"},"published":{"$t":"2013-07-25T18:11:00.002-03:00"},"updated":{"$t":"2013-07-25T18:11:40.753-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PRATO ÚNICO"}],"title":{"type":"text","$t":"Omelete de Aspargos"},"content":{"type":"html","$t":"\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EDificil encontrar esse vegetal aqui onde moro, e quando encontro o preço é bem salgado. Preparei os aspargos de forma simples e muito conhecido e depois me lembrei da amiga Lady Bohème do blog http:\/\/hipérica.blogspot.com que uma vez postou uma omelete de aspargos, foi ai que resolvi preparar essa omelete, durante a preparação acabei fazendo algumas adaptações à meu gosto e aqui esta o resultado, ficou excelente..........\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-bex5m8A84iY\/UfGQuppm5pI\/AAAAAAAAE6I\/o6Gk6t57IP8\/s1600\/OMETE+ASPARGOS.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/2.bp.blogspot.com\/-bex5m8A84iY\/UfGQuppm5pI\/AAAAAAAAE6I\/o6Gk6t57IP8\/s640\/OMETE+ASPARGOS.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-t8CyuoE5p4k\/UfGQot_UL_I\/AAAAAAAAE6A\/F188Vw5iIms\/s1600\/ASPARGOS.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/2.bp.blogspot.com\/-t8CyuoE5p4k\/UfGQot_UL_I\/AAAAAAAAE6A\/F188Vw5iIms\/s640\/ASPARGOS.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EPREPARANDO OS ASPARGOS\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003ECozinhe os aspargos no vapor até ficarem macios (mais ou menos 10 minutos). Eu gosto de colocar sal e manteiga na agua do vapor, fica a gosto de cada um.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EEm uma frigideira doure uns quatro dentes de alho bem picadinho em meia colher (sopa) de manteiga). Reserve.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EA parte, derreta 1\/2 colher de manteiga e junte 02 colheres de gergelim branco e toste até ficar douradinho, apaga o fogo, tempere o gergelim com sal, um pouco de pimenta do reino moida, salsa picada , suco de meio limão e por ultimo junte o alho frito. misture tudo e disponha sobre os aspargos.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EPREPARANDO A OMELETE\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EBata 03 ovos muito bem, junte sal a gosto, pimenta do reino \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; á gosto, salsa picada, 03 colheres de queijo parmesão ralado e leve para uma omeleteira untada com azeite, cozinhando bem dos dois lados. Coloque a omelete em um prato, disponha os aspargos ja prontos no centro e enrole fazendo um embrulho bem caprichado. Decore com maionese, mostarda e ketchup e sirva quentinha. Pode acompanhar uma salada verde.\u003C\/b\u003E\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/2372841375202150273\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/07\/omelete-de-aspargos.html#comment-form","title":"5 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2372841375202150273"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2372841375202150273"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/07\/omelete-de-aspargos.html","title":"Omelete de Aspargos"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-bex5m8A84iY\/UfGQuppm5pI\/AAAAAAAAE6I\/o6Gk6t57IP8\/s72-c\/OMETE+ASPARGOS.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-1192336531137104004"},"published":{"$t":"2013-06-16T17:40:00.000-03:00"},"updated":{"$t":"2013-07-22T22:28:17.198-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PRATO ÚNICO"}],"title":{"type":"text","$t":"Polenta com Ragu de Frango"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EHoje preparei essa deliciosa polenta com ragu de frango para o almoço, afinal o dia esta nublado, com esse friozinho \u0026nbsp;esta perfeito para esse prato. A receita é muito fácil.........\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-hH0xoRrHq7U\/Ue3cJnvewbI\/AAAAAAAAE1o\/zFpXW4NKYhc\/s1600\/polenta.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-hH0xoRrHq7U\/Ue3cJnvewbI\/AAAAAAAAE1o\/zFpXW4NKYhc\/s640\/polenta.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EIngredientes\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E500 gramas de fubá\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E01 colher (sopa) de manteiga\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E02 colheres (sopa) de azeite de oliva\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Esal a gosto\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E2 1\/4 litro de água\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E02 tablete de caldo de frango\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E06 dentes de alho picadinhos\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E01 xicara (cha) de salsinha picadinha\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EParmesão ralado o qb\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003EColoque o fubá em uma vasilha com agua suficiente para formar um mingau grosso. Deixe de molho um pouco. Enqto isso em uma panela de pressão, derreta a manteiga com um fio de azeite e refogue o alho. Em seguida junte a agua, o caldo de galinha, acerte o sal e deixe ferver. Quando ja estiver fervendo, coloque o fubá dissolvido, com cuidado e aos poucos mexendo rapidamente para não formar pelotinhas. Espere ferver e cozinhe na pressão por 10 minutos. Desligue o fogo e deixe a panela para de chiar para abrir. \u0026nbsp;Coloque a polenta em um refratário e cubra com o ragu de frango . Sirva com parmesão ralado a gosto.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003ERAGU DE FRANGO\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Epedaços de frango (eu usei \u0026nbsp;ante coxas)\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003Eazeite , cebola, alho, salsa, pimentão verde, pimenta do reino, moida, e um pouco de molho pronto ou tomates maduros sem pele e sem semente. (eu usei sómente tomates italianos bem vermelhos)\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-size: large;\"\u003E\u003Cb\u003ERefogue o frango no azeite, selando um pouco de todos os lados, junte os temperos picados, os tomates ou o molho, , e continue refogando. Junte 01 xicara (cha) de agua e coloque na pressão por 05 minutos . Retire da pressão e deixe engrossar um pouco o molho, mexendo para não secar. Pronto é só salpicar mais um pouco de salsinha e parmesão ralado e servir com a polenta.\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/1192336531137104004\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/03\/polenta-com-frango.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/1192336531137104004"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/1192336531137104004"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2013\/03\/polenta-com-frango.html","title":"Polenta com Ragu de Frango"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-hH0xoRrHq7U\/Ue3cJnvewbI\/AAAAAAAAE1o\/zFpXW4NKYhc\/s72-c\/polenta.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-4601149779927991560.post-2108805321050361227"},"published":{"$t":"2012-06-13T17:00:00.008-03:00"},"updated":{"$t":"2013-03-23T17:21:36.203-03:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"PRATO ÚNICO"}],"title":{"type":"text","$t":"Polenta Cremosa à Bolonhesa"},"content":{"type":"html","$t":"Com esse friozinho, vai muito bem esse tipo de refeição e ontem a noite fiz essa polenta cremosa que ficou uma delícia  e partilho  aqui com voces a receita...\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-ljn_ExeJXZs\/T9j3N4vvQrI\/AAAAAAAADig\/O4xtcnXUM54\/s1600\/polenta.JPG\"\u003E\u003Cimg alt=\"\" border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-ljn_ExeJXZs\/T9j3N4vvQrI\/AAAAAAAADig\/O4xtcnXUM54\/s1600\/polenta.JPG\" id=\"BLOGGER_PHOTO_ID_5753620341908783794\" style=\"display: block; margin: 0px auto 10px; text-align: center;\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EINGREDIENTES\u003Cbr \/\u003E\u003Cbr \/\u003E500 gr de fubá\u003Cbr \/\u003E1 colher (sopa) de manteiga \u003Cbr \/\u003E2 colheres (sopa) de azeite de oliva\u003Cbr \/\u003ESal a gosto  \u003Cbr \/\u003E2 1\/4 litros de água\u003Cbr \/\u003E2 tabletes de caldo de carne\u003Cbr \/\u003E4 dentes de alho picadinhos\u003Cbr \/\u003E1 xícara (chá) de salsinha picada\u003Cbr \/\u003E1 lata de creme de leite  sem soro\u003Cbr \/\u003EParmesão ralado o quanto baste\u003Cbr \/\u003E\u003Cbr \/\u003EColoque o fubá em uma vasilha com água suficiente para formar uma papa. Deixe de molho um pouco.Enquanto isso em uma panela de pressão pré-aquecida, derreta a manteiga com um fio de azeite para evitar que a manteiga se queime. Refogue o alho . Em seguida, junte a água (2 e 1\/4 L) , o sal e o caldo de carne Deixe ferver. Assim que ferver, despeje o fubá, previamente mexido, com cuidado e aos poucos, mexendo sempre para não empelotar. Espere ferver e coloque na pressão por 10 minutos. Desligue a panela e deixe parar de chiar. \u003Cbr \/\u003EEm seguida, acrescente a salsinha e o creme de leite, mexendo sempre. Cozinhe por mais 3 minutos fora da pressão. Apague o fogo.\u003Cbr \/\u003EColoque a polenta em  travessa refratária untada com manteiga. Cubra com o molho a bolonhesa, polvilhe o parmesão e sirva. Se preferir,  leve ao forno antes de servir para gratinar. \u003Cbr \/\u003E\u003Cbr \/\u003EMOLHO A BOLONHESA\u003Cbr \/\u003E01 Kg de tomates bem maduros\u003Cbr \/\u003E1 cebola ralada\u003Cbr \/\u003E1 lata de molho pronto de sua preferência\u003Cbr \/\u003E1\/2 kg de carne moída magra\u003Cbr \/\u003E4 dentes de alho picadinhos\u003Cbr \/\u003E4 colheres de sopa de óleo\u003Cbr \/\u003E1 colher (sopa) de vinagre\u003Cbr \/\u003ESal e pimenta a gosto\u003Cbr \/\u003Emanjericão a gosto\u003Cbr \/\u003E\u003Cbr \/\u003EFerva os tomates, escorra toda a agua  e bata no liquidificador até formar um creme espesso. Reserve.\u003Cbr \/\u003ERefogue a carne juntamente com a cebola, o alho e os outros temperos, e quando ja estiver bem cozida a carne junte o creme de tomates e o molho pronto, deixando ferver até apurar o molho\u003Cdiv class=\"blogger-post-footer\"\u003EEste artigo pertence ao blog CULINARIA SABOR E COR. Plágio é crime e está previsto no artigo 184 do Código Penal. Portanto pense bem antes de copiar qualquer conteúdo aqui postado sem minha expressa autorização!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.culinariasaborecor.com\/feeds\/2108805321050361227\/comments\/default","title":"Postar comentários"},{"rel":"replies","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2012\/06\/polenta-cremosa-bolonhesa.html#comment-form","title":"3 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2108805321050361227"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/4601149779927991560\/posts\/default\/2108805321050361227"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.culinariasaborecor.com\/2012\/06\/polenta-cremosa-bolonhesa.html","title":"Polenta Cremosa à Bolonhesa"}],"author":[{"name":{"$t":"www.culinariasaborecor.com"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/17304747389994854972"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-ljn_ExeJXZs\/T9j3N4vvQrI\/AAAAAAAADig\/O4xtcnXUM54\/s72-c\/polenta.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}}]}});