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      "author": "steemitboard",
      "body": "Congratulations @mariselapolanco! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@mariselapolanco/birthday2.png</td><td>Happy Birthday! - You are on the Steem blockchain for 2 years!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@mariselapolanco) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=mariselapolanco)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
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      "memo": "Hi @mariselapolanco! We know you love music because you are a DSound user. DSound music community needs your help! We have a community witness named @dsound that we would like you to vote for and we also greatly appreciate delegations of any amount, to help curation of our content since Steemit Inc removed their delegation. Delegations will be profitable soon and the first to delegate will get bigger rewards, please read @prc last post for more info... Thanks a lot for your support to DSound community! :)",
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{
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      "author": "mariselapolanco",
      "body": "INGREDIENTES:\n\n*2 kilos of hind legs\n\n*1 Large round onion\n\n*6 cloves of garlic, crushed\n\n*1/4 cup corn oil\n\n*1 Tbsp Worcestershire sauce\n\n*1 Tbsp wine vinegar\n\n*1 tbsp. fresh, chopped oregano\n\n*1 Bay leaf\n\n*1 Lemon\n\n1 teaspoon fresh pepper\n\n*4 teaspoons of salt\n\n\"FOR THE SAUCE:\n\n*The pulp of 7 small patches\n\n*150 g of sugar\n\n*300 g of butter\n\n*Salt and pepper to taste\n\n\"PREPARATION OF THE SAUCE\"\n\n1.In a blender, place 1 cup of water and the pulp of the parchitas, blend everything well, strain and pour the concentrate of the parchita juice into a frying pan and cook it over a low heat until the sauce is reduced.\n\n2.Then add a pinch of sugar. the butter and continue cooking over medium heat stirring constantly so that the sauce does not stick and remove the sauce once the sauce thickens.\n\n3.We add the rest of the sugar, salt and fresh pepper and we rectify the point and ready ( the sugar has the function of softening the acidic taste of the grill).\n\n\"PREPARATION OF THE MEAT\"\n\n1.Remove excess fat from the hind leg, wash well and rub with the lemon.\n\n2.Place on a sufficiently deep refractory tray. Blend onion, garlic, oil, Worcestershire sauce, wine vinegar, fresh oregano, salt and fresh pepper.\n\n3.Bathe the pork leg in this flavored shake, mix well and add the bay leaves.\n\n4.Cover well the refractory with aluminum foil and take it to the refrigerator for an hour and after that time we proceed to bake the pork for 1 hour at medium heat.\n\nAfter that time we turn the pork and bathe it with the sauce and cook it for 1 hour and a half more and ready to enjoy.....\n\nBY MY CHEF: MARISELA POLANCO\n\n![photo.jpg](https://cdn.steemitimages.com/DQmPug5zGUMtLToR5DHz8utUPG2wDiPZXfSDDnnvoaxfYBk/photo.jpg)\nFUENTE:GOOGLE",
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{
  "block": 23408791,
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    {
      "author": "mariselapolanco",
      "body": "INGREDIENTES:\n\n*2 Kilos de pernil\n\n*1 Cebolla redonda grande\n\n*6 Dientes de ajo machacados\n\n*1/4 De taza de aceite de maiz\n\n*1 Cucharada de salsa inglesa \n\n*1 Cucharada de vinagre de vino\n\n*1 Cucharada de orégano fresco y picado\n\n*1 Hoja de laurel\n\n*1 Limón\n\n*1 Cucharadita de pimienta fresca\n\n*4 Cucharadita de sal\n\n\n\n\" PARA LA SALSA:\n\n\n La pulpa de 7 parchitas\n\n*150 g De azúcar\n\n*300 g De mantequilla\n\n*Sal y pimienta al gusto\n\n\n\"PREPARACIÓN DE LA SALSA\"\n\n\n1. En una licuadora  colocamos 1 taza de agua y la pulpa de parchitas, licuamos todo bien, lo colamos y vertemos en un sarten el concentrado de jugo de parchita y lo cocinamos a fuego lento hasta que reducir la salsa.\n\n2. Luego le agregamos  una pizca de azúcar. la mantequilla y  continuar la cocción a fuego medio mezclando constantemente para que no se pegue la salsa yretiramos la salsa una vez  que  espese la salsa.\n\n3. Agregamos el resto del azúcar, la sal y la pimienta fresca rectificamos el punto y listo ( el azúcar tiene como función suavizar el sabor ácido de la parchita)\n\n\n\n\n\"PREPARACIÓN DE LA CARNE\"\n\n1. Quitar el exceso de la grasa al pernil, lavar bien y frotarlo con el limón.\n\n2. Colocar en una bandeja refractaria suficiente honda. Licuar la cebolla, los ajos, el aceite, la salsa inglesa, el vinagre de vino, el orégano fresco, la sal y la pimienta fresca.\n\n3. Bañar el pernil con este licuado de sabores mezclar bien y colocarle las hojas de laurel.\n\n4. Tapar bien el refractario con papel de aluminio y llevarlo a la nevera por una hora y pasado ese tiempo procedemos a hornear el pernil por 1  horas a fuego medio.\n\n5. Pasado ese tiempo volteamos el pernil y lo bañamos con la salsa de parchita y lo cocinamos por 1 hora y media mas y listo buen provecho....\n\n\nDE  MI AUTORIA CHEF: MARISELA POLANCO\n\n\n\n\n![photo.jpg](https://cdn.steemitimages.com/DQmPug5zGUMtLToR5DHz8utUPG2wDiPZXfSDDnnvoaxfYBk/photo.jpg)\nfuente:google",
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      "body": "Con el objetivo de promover el debido funcionamiento de la plataforma Steemit, la cual, apoya y fomenta la expresión de los usuarios que forman parte de ella, mediante la creación de artículos con un contenido original, te hacemos las siguientes sugerencias:\n\nSi vas a elaborar un post, basándote en una información publicada en un determinado sitio web, debes indicar el link para ser localizado. Para mayor información entra en el siguiente articulo: [Plagio textual, parcial o total de contenido ajeno](https://steemit.com/spanish/@lince/diferencia-entre-plagiar-y-usar-contenido-de-internet-aprende-la-diferencia). En el caso de esta publicación se detectó que el contenido se encuentra en [este enlace](https://mejorconsalud.com/beneficios-del-coco-que-no-sabias/).\n\nEs importante que comprendas, que esto no tiene el objetivo de ir en contra de tu publicación, si no que       tiene la función de que en tus contenidos posteriores a este, evites cometer el mismo error.\n\nSi existe alguna duda sobre cómo puedes evitar el plagio y abuso te recomendamos leer las publicaciones informativas de @lince. Para cualquier aclaración los medios de comunicación son por correo a [email protected] o en los chats de discord y steemit.chat.",
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      "body": "Con el objetivo de promover el debido funcionamiento de la plataforma Steemit, la cual, apoya y fomenta la expresión de los usuarios que forman parte de ella, mediante la creación de artículos con un contenido original, te hacemos las siguientes sugerencias:\n\nSi vas a elaborar un post, basándote en una información publicada en un determinado sitio web, debes indicar el link para ser localizado. Para mayor información entra en el siguiente articulo: [Plagio textual, parcial o total de contenido ajeno](https://steemit.com/spanish/@lince/diferencia-entre-plagiar-y-usar-contenido-de-internet-aprende-la-diferencia). En el caso de esta publicación se detectó que el contenido se encuentra en [este enlace](https://mejorconsalud.com/beneficios-del-coco-que-no-sabias/).\n\nEs importante que comprendas, que esto no tiene el objetivo de ir en contra de tu publicación, si no que       tiene la función de que en tus contenidos posteriores a este, evites cometer el mismo error.\n\nSi existe alguna duda sobre cómo puedes evitar el plagio y abuso te recomendamos leer las publicaciones informativas de @lince. Para cualquier aclaración los medios de comunicación son por correo a [email protected] o en los chats de discord y steemit.chat.",
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{
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      "author": "mariselapolanco",
      "body": "INGREDIENTES:\n\n6 Fresh Beef Medallions\n1 carrot cut into julienne slices\n1 thick bacon slice, diced\n4 cloves of garlic\n1 large onion, cut into julienne slices\n2 Tbsp oil\n1 bottle of beer\n2 cups of corn grains\n1 sprig of fragrant herbs\n1 Tbsp parsley\nSalt and pepper to taste\n\nPREPARACIÓN:\n\nSeal the meat on both sides and set aside.\n\nIn a saucepan, sauté the bacon until it is greased and set aside.\n\nIn the fat left in the pan, sauté the crushed garlic, onion, and carrot for a few minutes, then add the meat medallions and beer, cover the meat with the herbs and cover for a few minutes until the meat is tender.\n\n4.After that time we uncover the pan and add the bacon and the corn and cook a few more minutes until the sauce has a thick consistency rectify the salt and ready to decorate the medallions with the finely chopped parsley....\n\nBY MY CHEF: MARISELA POLANCO\n  \n![cropped-5486.jpg](https://steemitimages.com/DQmekR8dy6caRXpYC6BHS5nKsQPyjcXc68wyhdiEdo81mr1/cropped-5486.jpg)\nSource:google",
      "json_metadata": "{\"tags\":[\"food\",\"cervantes\",\"recetas\"],\"image\":[\"https://steemitimages.com/DQmekR8dy6caRXpYC6BHS5nKsQPyjcXc68wyhdiEdo81mr1/cropped-5486.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}",
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      "parent_permlink": "food",
      "permlink": "beef-medallions-in-corn-sauce",
      "title": "\"BEEF MEDALLIONS IN CORN SAUCE\""
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{
  "block": 21654117,
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    {
      "author": "mariselapolanco",
      "body": "INGREDIENTES:\n\n*6 Medallones de res fresco\n*1 Zanahoria cortadas en cortes juliana\n*1 Rebana de tocineta gruesa cortada en cuadritos\n*4 Dientes de ajo\n*1 Cebolla grande cortadas en cortes juliana\n*2 Cucharada de aceite \n*1 botella de cervesa\n*2 Tazas de maiz en granos\n*1 Ramita de hierbas de olor \n*1 Cucharada de perejil\n*Sal y pimienta al gusto\n\n\nPREPARACIÓN:\n\n\n1.Sellar la carne por ambos lados y reservar.\n\n2.En una cacerola saltear la tocineta hasta que bote su grasa y reservar.\n\n3.En la grasa que quedo en la cacerola saltearemos el ajo triturado, la cebolla, y la zanahoria por unos minutos, luego le incorporamos los medallones de carne y la cerveza, cubrir la carne con la hierba de olor y tapamos por  unos minutos hasta que la carne este suave.\n\n4.Pasado ese tiempo destapamos la cacerola y le agregamos la tocineta y el maiz cocinamos unos minutos mas hasta que la salsa tenga una consistencia espesa rectifique la sal y listo decore los medallones con el perejil finamente cortado...\n\nDE MI AUTORÍA CHEF: MARISELA POLANCO\n\n\n![cropped-5486.jpg](https://steemitimages.com/DQmekR8dy6caRXpYC6BHS5nKsQPyjcXc68wyhdiEdo81mr1/cropped-5486.jpg)\nFuente:google",
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      "parent_permlink": "food",
      "permlink": "medallones-de-res-en-salsa-de-maiz",
      "title": "\"MEDALLONES DE RES EN SALSA DE MAIZ\""
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      "author": "dianadora",
      "body": "thanks for the suggestion\n@mariselapolanco",
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      "author": "mariselapolanco",
      "body": "It is very delicious and I recommend it and I invite you to prepare it is very easy to do and well I will be here for any question, happy day....",
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      "body": "INGREDIENTES:\n\n8 egg whites\n3 cups of\npeeled lemon peel\nArequipe\n\nPREPARACIÓN:\n\n1.Preheat oven to 200°C or 400°F.\n\n2.Drink the egg whites until they are firm. Slowly add the sugar, stirring until flakes form.\n\n3.On a paper-lined, lightly greased or waxed tray, place small piles of the mixture and flatten them with a fork, the idea being to form small discs.\n\n4.Then cook in a preheated oven for about 5 minutes or until firm.\n\n5.Remove from the oven and separate when it is cold, then smear half of the discs with a large amount of arequipe and cover with the other disc and ready...\n\nThese delicious stuffed sighs are the arequipe alfajorcitos, ideal to serve in any celebration for our children I recommend them I hope you like the happy day,,,,,\n\nBY MY CHEF: MARISELA POLANCO\n\n![maxresdefault (1).jpg](https://steemitimages.com/DQmSbrJNCtmvE3ZRwN1SGXDe8QGQrXv7GvEc2GTU1o2UcCT/maxresdefault%20(1).jpg)\nSource:google",
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      "body": "I am glad that it is to your liking, and if it is a delight and above all very easy to prepare I invite you to prepare it I assure you that you will not regret it....",
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      "author": "mariselapolanco",
      "body": "INGREDIENTES:\n\n*8 Claras de huevo\n*3Tazas de azúcar\n*ralladura de un limón \n*Arequipe\n\n\n\nPREPARACIÓN:\n\n1.Precalentar el horno a 200°C o (400°F)\n\n2.Batir las claras a punto de nieve. Añadir el azúcar lentamente, sin dejar de batir hasta que se formen copos.\n\n3.Sobre una bandeja ligeramente engrasada o forrada con papel parafinado, disponer montoncitos de la mezcla y aplanar con un tenedor, la idea es formar pequeños discos.\n\n4.Luego cocinar en el horno precalentado por unos 5 minutos o hasta que estén consistentes.\n\n5.retirar del horno y separar cuando se enfrien, luego untar la mitad de los discos con abundante arequipe y cubrir con el otro disco y listo...\n\n\n\nEstos deliciosos suspiros rellenos son los alfajorcitos de arequipe,ideal para servir en cualquier festejos para nuestros niños se los recomiendo espero que les guste feliz dia,,,\n\n\nDE MI AUTORÍA CHEF:MARISELA POLANCO\n\n![maxresdefault (1).jpg](https://steemitimages.com/DQmSbrJNCtmvE3ZRwN1SGXDe8QGQrXv7GvEc2GTU1o2UcCT/maxresdefault%20(1).jpg)\nFuente google",
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      "author": "dianadora",
      "body": "this seems like a dish worth living for\n@mariselapolanco",
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