Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
From magazines to catalogs or private internal documents, you can make any page-flip publication look stunning with Flipsnack.
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Pre-made templates to create stunning publications in minutes
Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
Butternut Squash Soup INGREDIENTS 1 (2 to 3 pound) butternut squash, peeled and seeded 2 tablespoons unsalted butter 1 medium onion, chopped 6 cups chicken stock Nutmeg Salt and freshly ground black pepper DIRECTIONS 1. Cut squash into 1-inch chunks 2. In large pot melt butter. Add onion and cook until translucent, about 8 minutes 3. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes 4. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot 5. Stir and season with nutmeg, salt, and pepper Turnip Green Stew INGREDIENTS 2 cups chopped cooked ham 1 tablespoon vegetable oil 3 cups chicken broth 2 (16-ounce) packages frozen chopped turnip greens 1 (16-ounce) package frozen seasoning blend 1 teaspoon sugar 1 teaspoon seasoned pepper DIRECTIONS 1. Sauté chopped ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned 2. Add chicken broth and remaining ingredients; bring greens mixture to a boil 3. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes 4. M1Collard Stew: Substitute 1 (16- ounce) package frozen chopped collard greens and 1 (16-ounce) can black-eyed peas, drained, for 2 packages turnip greens 5. Prepare recipe as directed, cooking collard greens 15 minutes; add black-eyed peas, and cook 10 more minutes.
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