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	<title>Adriana Barros</title>
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	<description>Chef com A maiúsculo</description>
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		<title>Adriana Barros</title>
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		<title>Chocolate quente</title>
		<link>http://drikabarros.wordpress.com/2009/06/10/chocolate-quente/</link>
		<comments>http://drikabarros.wordpress.com/2009/06/10/chocolate-quente/#comments</comments>
		<pubDate>Wed, 10 Jun 2009 22:38:19 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[alcoolica]]></category>
		<category><![CDATA[bebida]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[conhaque]]></category>
		<category><![CDATA[frio]]></category>
		<category><![CDATA[leite]]></category>
		<category><![CDATA[quente]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=114</guid>
		<description><![CDATA[Ingredientes: 1 litro de leite . 2 pedaços de Canela em pau(opcional) . 2 colheres de sopa de açúcar. 1 colher de maizena. 4 colheres de sopa chocolate em pó (pode ser aumentado de acordo com o gosto pessoal).  1 caixinha de creme de leite .    3 colheres de sopa conhaque. Modo de Preparo Numa panela [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=114&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Molho de Gengibre</title>
		<link>http://drikabarros.wordpress.com/2009/05/29/molho-de-gengibre/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/29/molho-de-gengibre/#comments</comments>
		<pubDate>Fri, 29 May 2009 17:39:27 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[cozidas]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[maçã]]></category>
		<category><![CDATA[molho]]></category>
		<category><![CDATA[pêra]]></category>
		<category><![CDATA[quentes]]></category>
		<category><![CDATA[tortas]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=111</guid>
		<description><![CDATA[O molho de gengibre apesar de ser muito usado em pratos orientais e indianos, também fica saborosíssimo em bolos, sobremesas e molhos. O seu sabor refrescante penetra irresistivelmente no pão-de-ló morno e em frutas cozidas. É perfeito em tortas quentes de maçã, pêra e amêndoas.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=111&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Pão de Ló e Molho de Gengibre Fresco</title>
		<link>http://drikabarros.wordpress.com/2009/05/29/pao-de-lo-e-molho-de-gengibre-fresco/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/29/pao-de-lo-e-molho-de-gengibre-fresco/#comments</comments>
		<pubDate>Fri, 29 May 2009 17:24:02 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[molho]]></category>
		<category><![CDATA[pão]]></category>
		<category><![CDATA[pão de ló]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=104</guid>
		<description><![CDATA[Ingredientes: 4  gemas. 4  claras batidas em neve.  2  xícaras de farinha de trigo. ½ de açúcar. 1 colher de sobremesa de fermento em pó químico. 1 xícara de água fervente   Modo de Preparo:   Bater na batedeira as gemas com a água fervente até ficar uma espuma. Junte o açúcar e bata por [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=104&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Bolo de Abacaxi</title>
		<link>http://drikabarros.wordpress.com/2009/05/28/bolo-de-abacaxi/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/28/bolo-de-abacaxi/#comments</comments>
		<pubDate>Thu, 28 May 2009 17:25:15 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[bolo]]></category>
		<category><![CDATA[cobertura]]></category>
		<category><![CDATA[limão.abacaxi.leite moça]]></category>
		<category><![CDATA[massa]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=99</guid>
		<description><![CDATA[Ingredientes: Massa      8 ovos  1 xícara (chá) de açúcar  1 xícara e meia (chá) de farinha de trigo  meia colher (sopa) de fermento em pó    Cobertura 2 latas de Leite condensado 3 colheres (sopa) de suco de limão Recheio 1 abacaxi.  meia xícara (chá) de açúcar. 1 lata de Leite condensado . 2 vezes [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=99&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>2</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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		<title>Escoffianas brasileiras</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/escoffianas-brasileiras/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/escoffianas-brasileiras/#comments</comments>
		<pubDate>Wed, 27 May 2009 23:06:59 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Dica de leitura]]></category>
		<category><![CDATA[alex atala]]></category>
		<category><![CDATA[brasileiras]]></category>
		<category><![CDATA[escoffianas]]></category>
		<category><![CDATA[livros]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=95</guid>
		<description><![CDATA[Leitores esse livro é demais.Contem mais de 500 páginas é uma verdadeira obra de arte culinária. O chef Alex Atala conta também como tornou-se uma das mais renomadas personalidades da gastronomia mundial. Editora: Larousse do Brasil Autor: ALEX ATALA Ano: 2008 Edição: 1  <img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=95&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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			<media:title type="html">atala</media:title>
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		<title>Quiche Lorraine</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/quiche-lorraine/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/quiche-lorraine/#comments</comments>
		<pubDate>Wed, 27 May 2009 22:45:06 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[lorraine]]></category>
		<category><![CDATA[massa]]></category>
		<category><![CDATA[queijo]]></category>
		<category><![CDATA[quiche]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=91</guid>
		<description><![CDATA[Ingredientes 200g de farinha de trigo. 07 ovos 05g de sal. 100g de manteiga. 100g de bacon. 100g de cebola 200g de queijo prato. 100ml de creme de leite. 400ml de leite. 03g de orégano. 01g de noz moscada.   Modo de preparo:   Massa: misturar 200g de farinha de trigo, 02 ovos 100g de [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=91&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Livros</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/livros/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/livros/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:48:43 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Dica de leitura]]></category>
		<category><![CDATA[livros]]></category>
		<category><![CDATA[sobremesas]]></category>
		<category><![CDATA[Técnicas]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=79</guid>
		<description><![CDATA[Olá Leitores! Aqui vai uma dica de um maravilhoso livro. Le Cordon Bleau Sobremesas e suas Técnicas LAURENT DUCHENE E BRIDGET JONES Editora: Marco Zero<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=79&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">8527903342</media:title>
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		<title>Branqueamento</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/branqueamento-2/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/branqueamento-2/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:40:02 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Técnicas]]></category>
		<category><![CDATA[agua fervente]]></category>
		<category><![CDATA[branqueamento]]></category>
		<category><![CDATA[frutas]]></category>
		<category><![CDATA[legumes]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=76</guid>
		<description><![CDATA[Soltar e tirar a pele de algumas frutas ou legumes mergulhando-as em água fervente e depois em água gelada para interromper o cozimento. O processo também fixa a cor e reduz o amargor.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=76&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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		<title>Escalfar</title>
		<link>http://drikabarros.wordpress.com/2009/05/27/branquear-ou-branqueamento/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/27/branquear-ou-branqueamento/#comments</comments>
		<pubDate>Wed, 27 May 2009 16:11:27 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Técnicas]]></category>
		<category><![CDATA[agua fervente]]></category>
		<category><![CDATA[água]]></category>
		<category><![CDATA[bebida alcoólica]]></category>
		<category><![CDATA[branqueamento]]></category>
		<category><![CDATA[cozinhar]]></category>
		<category><![CDATA[escalfar]]></category>
		<category><![CDATA[legumes]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=67</guid>
		<description><![CDATA[Cozinhar o alimenta em líquido (água, bebida alcoólica,calda de açúcar)antes de levantar fervura.<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=67&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">drikabarros</media:title>
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		<title>Torta de Limão</title>
		<link>http://drikabarros.wordpress.com/2009/05/26/torta-de-limao/</link>
		<comments>http://drikabarros.wordpress.com/2009/05/26/torta-de-limao/#comments</comments>
		<pubDate>Tue, 26 May 2009 23:59:37 +0000</pubDate>
		<dc:creator>Adriana Barros</dc:creator>
				<category><![CDATA[Receitas]]></category>
		<category><![CDATA[limão]]></category>
		<category><![CDATA[merengue]]></category>
		<category><![CDATA[torta]]></category>

		<guid isPermaLink="false">http://drikabarros.wordpress.com/?p=58</guid>
		<description><![CDATA[Massa (Ingredientes) 100 g de manteiga. 200 g de farinha de trigo. 1 colher de (Chá) de sal. 40 g de açúcar. 1 ovo. ¼ de colher de essência de baunilha Modo de Preparo da massa:  Misture a manteiga e a farinha com as pontas dos dedo até formar uma farofa. Acrescente o sal, o [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=drikabarros.wordpress.com&amp;blog=7874235&amp;post=58&amp;subd=drikabarros&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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