related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$georss":"http://www.georss.org/georss","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615"},"updated":{"$t":"2010-09-09T19:21:03.945-05:00"},"title":{"type":"text","$t":"Recetas de cocina"},"subtitle":{"type":"html","$t":"Blog de recetas y gastronomia, recetas faciles de preparar, recetas de cocina en sus diferentes  variedades y sabores"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/posts/default"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/-/Cocina+regional+andina?alt\u003djson-in-script\u0026max-results\u003d6"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/search/label/Cocina%20regional%20andina"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"5"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-1482678503012148253"},"published":{"$t":"2010-03-11T23:48:00.007-05:00"},"updated":{"$t":"2010-03-12T10:48:32.227-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con carnes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina andina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina regional andina"}],"title":{"type":"text","$t":"Patasca tacneña"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cuatro porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Un trozo de cabeza de chancho\u003cbr /\u003e*Un cuarto de kilo de carne de res en trocitos\u003cbr /\u003e*Medio kilo de patasca (mote remojado)\u003cbr /\u003e*Dos cucharadas de ajos molidos\u003cbr /\u003e*Media cucharada de achiote\u003cbr /\u003e*Dos cucharadas de ají panca\u003cbr /\u003e*Medio kilo de papas chicas\u003cbr /\u003e*Tres chuños blancos remojados\u003cbr /\u003e*Caldo\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 225px;\" src\u003d\"http://4.bp.blogspot.com/_77tnODPlY8A/S5nHyGFIbOI/AAAAAAAAF2I/xo5QWcp2qkc/s320/patasca+tacnena.jpg\" alt\u003d\"recetas\" title\u003d\"Patasca Tacneña\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5447604887720848610\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003ePatasca Tacneña\u003c/span\u003e \u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003eSancochar el mote hasta que reviente.\u003cbr /\u003e\u003cbr /\u003eHacer un aderezo con ajos, achiote y ají panca. Agregar las carnes y el caldo hasta que se cocinen las carnes de uno a uno media hora aproximadamente. A media cocción agregar el mote. Cuando las carnes estén cocidas incorporar el chuño y las papas.\u003cbr /\u003e\u003cbr /\u003eServir en plato hondo.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-1482678503012148253?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/1482678503012148253/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2010/03/patasca-tacnena.html#comment-form","title":"1 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/1482678503012148253"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/1482678503012148253"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2010/03/patasca-tacnena.html","title":"Patasca tacneña"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://4.bp.blogspot.com/_77tnODPlY8A/S5nHyGFIbOI/AAAAAAAAF2I/xo5QWcp2qkc/s72-c/patasca+tacnena.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-3633477761017223165"},"published":{"$t":"2009-12-30T15:11:00.003-05:00"},"updated":{"$t":"2009-12-30T15:17:02.108-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con cordero"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina regional andina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas sopas"}],"title":{"type":"text","$t":"Chuño cola puneño"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cuatro porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Medio kilo de carne de cordero\u003cbr /\u003e*250 gramos de chuño negro\u003cbr /\u003e*Cuatro chuños blancos\u003cbr /\u003e*Seis tazas de agua\u003cbr /\u003e*Dos papas grandes\u003cbr /\u003e*Un trozo de poro, apio y nabo\u003cbr /\u003e*Orégano, hierbabuena, muña, sal\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 280px;\" src\u003d\"http://4.bp.blogspot.com/_77tnODPlY8A/Szu0D-k3IkI/AAAAAAAAFbM/i9aU5XLI_SA/s320/chuno+cola.jpg\" alt\u003d\"recetas\" title\u003d\"Chuño cola puneño\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5421124556900737602\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eChuño cola puneño\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: justify;\"\u003eHacer un caldo concentrado con el cordero, el poro, el apio, el nabo y el orégano. Colar y reservar el caldo y la carne. Moler el chuño blanco bien fino y colarlo, remojarlo tres veces y dejarlo asentar para sacarlo el amargo.\u003cbr /\u003e\u003cbr /\u003ePoner las papas y el chuño negro en el caldo y cuando estén cocidos agregar la harina de poco a poco hasta que espese como una crema. Sazonar con sal, añadir las hierbas picadas y la carne.\u003cbr /\u003e\u003cbr /\u003eSi desea puede agregar un puñado de garbanzos o arroz cocido, acompañado de un aderezo de cebollas y ajos.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-3633477761017223165?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/3633477761017223165/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2009/12/chuno-cola-puneno.html#comment-form","title":"0 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/3633477761017223165"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/3633477761017223165"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2009/12/chuno-cola-puneno.html","title":"Chuño cola puneño"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://4.bp.blogspot.com/_77tnODPlY8A/Szu0D-k3IkI/AAAAAAAAFbM/i9aU5XLI_SA/s72-c/chuno+cola.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-6392946692166863161"},"published":{"$t":"2009-10-18T12:46:00.002-05:00"},"updated":{"$t":"2009-10-18T12:52:09.825-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina regional andina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas sopas"}],"title":{"type":"text","$t":"Shacue de arveja"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cuatro porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Ocho cucharadas de harina de arveja tostada\u003cbr /\u003e*Cuatro tazas de agua o caldo\u003cbr /\u003e*Dos cebollitas chinas (cebollines) picaditas\u003cbr /\u003e*Seis cucharadas  de mantequilla\u003cbr /\u003e*Doscientos gramos de queso fresco serrano desmenuzado\u003cbr /\u003e*Tres huevos batidos\u003cbr /\u003e*Una rama de huacatay picado\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 280px;\" title\u003d\"Shacue de arvejas\" src\u003d\"http://3.bp.blogspot.com/_77tnODPlY8A/SttU5aQIEwI/AAAAAAAAFH8/VD94HpGm2XU/s320/shacue+de+arveja.jpg\" alt\u003d\"recetas\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5393998323982537474\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eShacue de arvejas\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: justify;\"\u003eDisolvemos la harina en agua fría y en una olla doramos la cebollita china en mantequilla, luego agregamos el agua o caldo.\u003cbr /\u003e\u003cbr /\u003eApenas rompa el hervor agregamos la harina disuelta, revolviendo constantemente, dejamos que espese la crema.\u003cbr /\u003e\u003cbr /\u003eAgregamos los huevos batidos sin dejar de mover para que no se cuajen y el huacatay picado.\u003cbr /\u003e\u003cbr /\u003eRetiramos del fuego y agregamos el queso desmenuzado, servir.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-6392946692166863161?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/6392946692166863161/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2009/10/shacue-de-arveja.html#comment-form","title":"0 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/6392946692166863161"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/6392946692166863161"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2009/10/shacue-de-arveja.html","title":"Shacue de arveja"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://3.bp.blogspot.com/_77tnODPlY8A/SttU5aQIEwI/AAAAAAAAFH8/VD94HpGm2XU/s72-c/shacue+de+arveja.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-788747833658279496"},"published":{"$t":"2009-10-13T14:09:00.002-05:00"},"updated":{"$t":"2009-10-13T14:15:09.666-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina regional andina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas sopas"}],"title":{"type":"text","$t":"Puchero ancashino"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes (cuatro porciones)\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Medio kilo de carne de cerdo\u003cbr /\u003e*Un trozo de jamón serrano con hueso\u003cbr /\u003e*Una cebolla de rabo picadita o\u003cbr /\u003e*Dos cebollitas chinas\u003cbr /\u003e*Una cucharada de ajos molidos\u003cbr /\u003e*Un trozo de pellejo de cerdo\u003cbr /\u003e*Cuatro trozos de col\u003cbr /\u003e*Un choclo en rodajas\u003cbr /\u003e*Dos camotes\u003cbr /\u003e*Dos papas\u003cbr /\u003e*Hierbabuena picadita\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 250px;\" src\u003d\"http://3.bp.blogspot.com/_77tnODPlY8A/StTRHHxYrwI/AAAAAAAAFGk/309H441gg00/s320/Puchero+ancashino.jpg\" alt\u003d\"recetas\" title\u003d\"puchero ancashino\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5392164574144802562\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003ePuchero ancashino\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: justify;\"\u003ePreparamos un aderezo con la cebolla y los ajos, agregar las carnes y cubrirlas con agua. Ten en cuenta que el jamón serrano viene cubierto con una capa de ají panca por lo que deberemos rasparlo con un cuchillo para retirar el exceso de ají panca.\u003cbr /\u003e\u003cbr /\u003eUna vez que las carnes estén cocidas, añadimos las verduras, los camotes y las papas, al final agregamos la col y dejamos que de un hervor, evitando que se deshaga, sazonar con sal y hierbabuena picadita.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-788747833658279496?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/788747833658279496/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2009/10/puchero-ancashino.html#comment-form","title":"0 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/788747833658279496"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/788747833658279496"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2009/10/puchero-ancashino.html","title":"Puchero ancashino"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http://3.bp.blogspot.com/_77tnODPlY8A/StTRHHxYrwI/AAAAAAAAFGk/309H441gg00/s72-c/Puchero+ancashino.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-6038553155529011615.post-4808436754996368696"},"published":{"$t":"2009-02-25T11:30:00.005-05:00"},"updated":{"$t":"2009-02-25T11:46:44.398-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina peruana"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recetas con carnes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cocina regional andina"}],"title":{"type":"text","$t":"Chairo"},"content":{"type":"html","$t":"\u003cdiv style\u003d\"text-align: justify;\"\u003eEl Chairo es uno de los platos más importantes dentro de la gastronomía de las regiones del Cusco, Arequipa y Puno, es una sopa espesa y sustanciosa a base de chuño, mote, papa y chalona, preparada con la finalidad de ayudar a reponer sus energías a la gente del campo.\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center;\"\u003e\u003cimg style\u003d\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 280px;\" src\u003d\"http://2.bp.blogspot.com/_77tnODPlY8A/SaV0QuVEiXI/AAAAAAAAEoI/6Cj_d-uvpdc/s320/chairo.jpg\" alt\u003d\"recetas\" title\u003d\"chairo\" longdesc\u003d\"recetas\" id\u003d\"BLOGGER_PHOTO_ID_5306775566589135218\" border\u003d\"0\" /\u003e\u003cspan style\u003d\"font-weight: bold;\"\u003eChairo (cuatro porciones)\u003c/span\u003e\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003eIngredientes\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e*Medio kilo de carne de res\u003cbr /\u003e*Medio kilo de carne de cordero\u003cbr /\u003e*Cien gramos de chalona\u003cbr /\u003e*Media taza de trigo pelado y sancochado\u003cbr /\u003e*Una taza y media de maíz pelado y sancochado hasta que reviente (mote)\u003cbr /\u003e*Un cuarto de kilo de tripas de res\u003cbr /\u003e*Cuatro tazas de col\u003cbr /\u003e*Media taza de zapallo en cubos\u003cbr /\u003e*Dos zanahorias picadas en trozos pequeños\u003cbr /\u003e*Cuatro chuños negros, remojados un día antes, pelados, desmenuzados y sancochados\u003cbr /\u003e*Tres papas blancas cortadas en trozos\u003cbr /\u003e*Cinco chuños blancos\u003cbr /\u003e*Culantro, orégano y huacatay\u003cbr /\u003e*Una cucharada de avena\u003cbr /\u003e*Media taza de habas\u003cbr /\u003e*Sal\u003cbr /\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: center; font-weight: bold;\"\u003ePreparación\u003cbr /\u003e\u003c/div\u003e\u003cbr /\u003e\u003cdiv style\u003d\"text-align: justify;\"\u003eEn una olla con agua poner a hervir las carnes de res, cordero y la chalona con una cucharada de avena y sal. Cuando estén tiernas retirarlas y reservarlas.\u003cbr /\u003eAgregamos al caldo, las papas, el trigo, el chuño blanco y las tripas limpias y sancochadas, hervir hasta que todo esté cocido y luego incorporar el zapallo, las habas y los chuños negros desmenuzados. Cuando todo esté cocido añadir las carnes y servir.\u003cbr /\u003e\u003c/div\u003e\u003cdiv class\u003d\"blogger-post-footer\"\u003e\u003cimg width\u003d'1' height\u003d'1' src\u003d'https://blogger.googleusercontent.com/tracker/6038553155529011615-4808436754996368696?l\u003dwww.cocinarica.com' alt\u003d'' /\u003e\u003c/div\u003e"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http://www.cocinarica.com/feeds/4808436754996368696/comments/default","title":"Enviar comentarios"},{"rel":"replies","type":"text/html","href":"http://www.cocinarica.com/2009/02/chairo.html#comment-form","title":"3 comentarios"},{"rel":"edit","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4808436754996368696"},{"rel":"self","type":"application/atom+xml","href":"http://www.blogger.com/feeds/6038553155529011615/posts/default/4808436754996368696"},{"rel":"alternate","type":"text/html","href":"http://www.cocinarica.com/2009/02/chairo.html","title":"Chairo"}],"author":[{"name":{"$t":"Roberth"},"email":{"$t":"noreply@blogger.com"},"gd$extendedProperty":{"xmlns$gd":"http://schemas.google.com/g/2005","name":"OpenSocialUserId","value":"00191271721606599869"}}],"thr$total":{"$t":"3"}}]}});