tag:blogger.com,1999:blog-57874405455573813142009-02-22T23:09:18.655-08:00Un sitio para compartir Gastronomiafrancisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5787440545557381314.post-1589774545510832612007-06-07T03:52:00.000-07:002008-11-12T23:20:49.187-08:00<a href="http://2.bp.blogspot.com/_NDmf5GMEpfQ/RmflZH-UoOI/AAAAAAAAACQ/J8S8d7cExvk/s1600-h/DSC02612.JPG"><img id="BLOGGER_PHOTO_ID_5073275725056090338" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_NDmf5GMEpfQ/RmflZH-UoOI/AAAAAAAAACQ/J8S8d7cExvk/s320/DSC02612.JPG" border="0" /></a><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5787440545557381314-158977454551083261?l=cocinologos.blogspot.com'/></div>francisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.com0tag:blogger.com,1999:blog-5787440545557381314.post-75523791561766412672007-03-27T04:07:00.000-07:002008-11-12T23:20:49.612-08:00<a href="http://1.bp.blogspot.com/_NDmf5GMEpfQ/Rgj7KUztuzI/AAAAAAAAABs/U-9hKDadfmM/s1600-h/Imagen+397.jpg"><img id="BLOGGER_PHOTO_ID_5046559537271520050" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_NDmf5GMEpfQ/Rgj7KUztuzI/AAAAAAAAABs/U-9hKDadfmM/s320/Imagen+397.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div align="justify">Una paleta de cordero la ponemos a marinar, con cebollas, celeri ajo laurel un toque de tomillo sal y pimienta y una taza de vino blanco por 12 horas, luego al horno tapada con papel de aluminio, por 2 horas aproximadamente, la destapamos por 1/2 en el horno para dorarla, la dejamos enfriar y la rebanamos.</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5787440545557381314-7552379156176641267?l=cocinologos.blogspot.com'/></div>francisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.com3tag:blogger.com,1999:blog-5787440545557381314.post-39648048916340342442007-03-27T03:52:00.000-07:002008-11-12T23:20:49.768-08:00<div align="justify">Se sella el lomito en un sarten con mantequilla, sal y pimienta, se flambea con brandy y se lleva al horno alto por 15 minutos, en el mismo sarte<a href="http://2.bp.blogspot.com/_NDmf5GMEpfQ/Rgj39kztuyI/AAAAAAAAABk/6GrPUmSNJwU/s1600-h/DSC02102.JPG"><img id="BLOGGER_PHOTO_ID_5046556019693304610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_NDmf5GMEpfQ/Rgj39kztuyI/AAAAAAAAABk/6GrPUmSNJwU/s320/DSC02102.JPG" border="0" /></a> se fofrie cebollas picadas en brunoise, se ponen los champignones en laminas se agrega la piña en dados, se salpimienta y se agrega un toque de vino tinto </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5787440545557381314-3964804891634034244?l=cocinologos.blogspot.com'/></div>francisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.com1tag:blogger.com,1999:blog-5787440545557381314.post-36440671146233284552007-03-25T08:16:00.000-07:002008-11-12T23:20:49.892-08:00<a href="http://3.bp.blogspot.com/_NDmf5GMEpfQ/RgaS1Ej6wlI/AAAAAAAAAAk/_68uvZchrWs/s1600-h/Imagen+714.jpg"><img id="BLOGGER_PHOTO_ID_5045881872970334802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_NDmf5GMEpfQ/RgaS1Ej6wlI/AAAAAAAAAAk/_68uvZchrWs/s320/Imagen+714.jpg" border="0" /></a><br /><div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5787440545557381314-3644067114623328455?l=cocinologos.blogspot.com'/></div>francisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.com0tag:blogger.com,1999:blog-5787440545557381314.post-76540304401585218772007-03-25T07:15:00.000-07:002008-11-12T23:20:50.022-08:00<a href="http://2.bp.blogspot.com/_NDmf5GMEpfQ/RgaFO0j6wjI/AAAAAAAAAAU/DdhN2L3jn98/s1600-h/Imagen+657.jpg"><img id="BLOGGER_PHOTO_ID_5045866922189177394" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_NDmf5GMEpfQ/RgaFO0j6wjI/AAAAAAAAAAU/DdhN2L3jn98/s320/Imagen+657.jpg" border="0" /></a><br /><div><a href="http://1.bp.blogspot.com/_NDmf5GMEpfQ/RgaE7kj6wiI/AAAAAAAAAAM/yo6P4FtWXKc/s1600-h/Imagen+714.jpg"><span style="font-size:+0;"><br /><br /></span></a><div>Las venden en Disfruta c.a. en el mercado de mayoristas de Maturin, son buenas</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5787440545557381314-7654030440158521877?l=cocinologos.blogspot.com'/></div>francisco migliorehttp://www.blogger.com/profile/07880835952296472216noreply@blogger.com1