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GOZMAN LUCIAN
POROL●●●●● NR 8
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RO
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GOZMAN LUCIAN
POROL●●●●● NR 8
ZA●●AU , SALAJ, 450067
RO
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GOZMAN LUCIAN
POROL●●●●● NR 8
ZA●●AU , SALAJ, 450067
RO
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Retete pentru sarbatori | Paste | Pasca cu branza de vaci (reteta de Paste) | retete-bune.info
http://www.retete-bune.info/retete-pentru-sarbatori-paste-pasca-cu-branza-de-vaci--reteta-de-paste--a-592.html
Paste Pasca cu branza de vaci (reteta de Paste). 500 g aluat de cozonac, 1 galbenus de ou, 1 lingura unt sau ulei. Pentru umplutura: 1/2 kg branza dulce de vaci, 1 cana de zahar, stafide, 3 oua, putin gris, esenta de rom. UMPLUTURA: Freci braza de vaci cu zaharul, stafidele înmuiate în rom, ouale batute spuma si grisul. Cuvinte cheie: Pasca cu branza de vaci reteta Paste pasti cozonac galbenuys de ou ulei stafide gris oua. Crema de zahar ars. THIS SITE IS GOLD CERTIFIED! Creeaza-ti ecusonul de apreciere.
Cautari | retete-bune.info
http://www.retete-bune.info/keyword.html
Cuvinte cheie: retete retete culinare. Crema de zahar ars. Gogosari in sos de mustar. 3 kg gogosari, 250 g zahar,250 ml ulei,250 ml otet,300 g mustar simplu,1 lingura de sare neiodata,boabe de piper, foi de dafin. Pasta de rosii si ardei varianta 1. 5 kg de rosii 3 kg de gogosari, ardei grasi sau ardei kapia O telina (radacina si Frunze), 2 morcovi, 2 cepe, O legatura de patrunjel verde, O lingurita piper macinat, 2 ardei iuti, sare dupa gust. Bulion de rosii varianta 1. Vin de coacaze (Gabi - varianta 1).
Retete culinare | Salate de legume | Salata de rosii cu branza si oua | retete-bune.info
http://www.retete-bune.info/retete-culinare-salate-de-legume-salata-de-rosii-cu-branza-si-oua-a-594.html
Salate de legume Salata de rosii cu branza si oua. 2 oua fierte, 1 varf de sare, 1 lingurita cu ulei de masline, 8 rosii cherry si 100 s grame de branza din lapte de vaca ,1 lingurita cu seminte de in (daca se doreste). Se fierb oule de gaina. Intre timp se spala rosiile si se cresteaza in sferturi. Se taie branza in cubulete, Se amesteca cu rosiile, dar cu gripa, sa nu zdrobiti branza. Cuvinte cheie: Salata de rosii cu branza si oua ulei de masline rosii cherry branza de vaca. Crema de zahar ars.
Retete de post | Prajitura Alba ca Zapada | retete-bune.info
http://www.retete-bune.info/retete-de-post-prajitura-alba-ca-zapada-a-588.html
Retete de post Prajitura Alba ca Zapada. 1 pahar (de vin) lapte ,1 pahar (de vin) zahar ,1 ou ,1 lingura amoniac ,1 lingura unt sau untura,300 g faina. Crema : 1 l lapte ,100 g faina ,300 g zahar pudra ,200 g unt ,2 lamai. Glazura : 5 lg zahar pudra. Pentru 4 foi : amestecam toate ingredientele si lasam aluatul obtinut sa se odihneasca 1-3 ore sau de seara pana dimineata . Aceasta crema o impartim in 3 si ungem foile cu ea. Pe ultima foaie presaram zahar pudra. Crema de zahar ars. Ciorbe, borsuri, supe.
Acasa | retete-bune.info
http://www.retete-bune.info/httpalmostpotatoesoffear-comforumthreadswhere-to-purchase-pill-celestoderm-usa--k-230561.html
Sirop zmeura, soc, coacaze negre, capsuni productie 2015 - 100% naturale. Mai mult detalii: camarabunicii@gmail.com. Cuvinte cheie: retete retete culinare aperitive supe ciorbe borsuri preparate din carne vita porc pasare vanat garnituri deserturi tort placinte fructe legume clatite tarte chec mancaruri de post recipes fructe de mare caracatita sepie creveti prepelita mistret. Gogosari in sos de mustar. Pasta de rosii si ardei varianta 1. Bulion de rosii varianta 1. Vin de coacaze (Gabi - varianta 1).
Retete de post | Focaccia cu ciuperci (reteta de post) | retete-bune.info
http://www.retete-bune.info/retete-de-post-focaccia-cu-ciuperci--reteta-de-post--a-589.html
Retete de post Focaccia cu ciuperci (reteta de post). 250 g faina alba,1 lingura ulei de masline,150 ml apa calduta,1/2 lingurita zahar,1 lingurita sare,1 lingurita drojdie uscata,1/2 capatana de usturoi,2-3 linguri ulei de masline aromat cu busuioc,ciuperci de padure,sare si piper,fulgi de ardei iute. Intr-un castron amestecam faina cu drojdia uscata, cu zaharul si sarea. Adaugam apa si uleiul si framantam un aluat omogen, moale dar nelipicios. Crema de zahar ars. THIS SITE IS GOLD CERTIFIED! Craciun, r...
Retete culinare | Prajituri. Deserturi | Dulceata de capsuni - reteta din Ardeal | retete-bune.info
http://www.retete-bune.info/retete-culinare-prajituri--deserturi-dulceata-de-capsuni-reteta-din-ardeal-a-595.html
Prajituri. Deserturi Dulceata de capsuni - reteta din Ardeal. 3 kilograme de capsuni ,1,5 kilograme zahar, 1 lamaie / sau 8 g de sare de lamaie. Spalati capsunile si indepartati-le coditele. Asezati intr-un vas adanc capsunile si zaharul in straturi succesive. Introduceti vasul la rece pentru aprox 48 de ore. Razuiti fin coaja de lamaie.Extrageti sucul din lamaie. Fierbeti sucul fructelor timp de aproximativ 40 de minute, la foc mic, amestecand constant, pana se leaga. Crema de zahar ars. CONSERVE LEGUME...
Retete culinare | Prajituri. Deserturi | Gem de capsuni - reteta din Ardeal | retete-bune.info
http://www.retete-bune.info/retete-culinare-prajituri--deserturi-gem-de-capsuni-reteta-din-ardeal-a-596.html
Prajituri. Deserturi Gem de capsuni - reteta din Ardeal. 3 kilograme de capsuni ,1,5 kilograme zahar, 1 lamaie / sau 8 g de sare de lamaie. Pentru gemul de capsuni se folosesc aceleasi cantitati ca si la dulceata de capsuni, insa fructele si siropul se pun la fiert impreuna, in acelasi timp, si se fierb aproximativ 1 ora. Cuvinte cheie: gem de capsuni reteta din Ardeal capsuni zahar lamaie sare de lamaie. Crema de zahar ars. THIS SITE IS GOLD CERTIFIED! Creeaza-ti ecusonul de apreciere. Bull; Gratarul tau.
Speciale | retete-bune.info
http://www.retete-bune.info/speciale.html
Retete pentru toate sarbatorile, luate din tara si de peste hotare. Cuvinte cheie: craciun revelion paste miel porc carnaciori. Gogosari in sos de mustar. 3 kg gogosari, 250 g zahar,250 ml ulei,250 ml otet,300 g mustar simplu,1 lingura de sare neiodata,boabe de piper, foi de dafin. Pasta de rosii si ardei varianta 1. Bulion de rosii varianta 1. Rosii din gradina, sare, zahar (optional). Sirop de coacaze la cald (Gabi varianta 1). 1 kg de coacaze negre, 1 kg de zahar, 1/2 L de apa, 1/2 lamaie (suc). Pentr...
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