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Caranguejada


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[efav-link]


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Nome da preparação: Caranguejada


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Aplicação do Cardápio:


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Ingredientes e Medidas

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Tomate


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Azeite de oliva


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Coentro


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Sal


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Cebola picada


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Alho


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Colorau


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Pimenta-do-reino


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Leite de coco


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Caranguejos


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Rendimento

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Modo de Preparo

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• Em uma panela grande coloque o azeite e frite a cebola e o alho junto com o corante.
• Coloque o tomate, e deixe refogar, coloque o leite de coco e a metade do coentro.
• Quando o tomate estiver quase um creme coloque os caranguejos limpos na panela.
• Cubra com água e o restante do coentro, deixe cozinhar, prove o caldo e veja se precisa de um pouquinho de sal.


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*Os resultados aparecerão abaixo.


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Novos valores calculados de acordo com o número de pessoas informado:


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Tomate

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Azeite de oliva

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Coentro

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Sal

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Cebola picada

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Alho

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Colorau

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Pimenta-do-reino

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Leite de coco

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Caranguejos

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Veja outras receitas:


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  • Entrada
  • Acompanhamento
  • Prato Principal
  • Sobremesa