Explore Flipsnack. Transform boring PDFs into engaging digital flipbooks. Share, engage, and track performance in the same platform.
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Here are eight reasons why you should consider choosing interactive, digital flipbooks instead of boring and static PDFs. Check them out!
BEEF STROGONOF FLAMEADO Y FILETE DE PESCADO EN PAPILLOTE Ingredientes: BEEF STROGONOF ½ kg. Pierna de cerdo rebanadas en cubos pequeños Sal y pimienta 2 Dientes de ajo ¼ pza. Cebolla 40 gr. Mantequilla 4 Ramas de perejil. 1 bote chico de crema de vaca 1 cda. Mostaza 50 ml. Aceite de olivo 40 ml. Ron o brandy FILETE RELLENO 3 filetes de pescado por aluno 300 gr. Camarón pacotilla por alumno Papel aluminio 90 gr. Mantequilla ½ manojo de perejil 6 pzas. Limón 1 Pimiento morrón rojo 1 pimiento morrón amarillo 1 pimiento morrón verde 3 dientes de ajo ½ pza. cebolla 1 paquete chico aceitunas deshuesadas 50 ml. Vino blanco Procedimiento: BEEF STROGONOF I.Salpimentar la carne y reservar. En un sartén derretir un poco de mantequilla y añadir un poco de aceite. Dorar el ajo y cebolla en brunoise. Sellar la carne y dejar cocinar por espacio de 5 minutos mas II.Incorporar mostaza, crema, sal, pimienta y perejil rebanado en Shiffonade III.Flamear la carne y servir caliente. FILETE DE PESCADO RELLENO con un poco de I.Salpimentar los filetes y colocarlos sobre un trozo de papel aluminio mantequilla, procurando que el brillo del papel quede por dentro. Lavar y reservar. II.Rebanar en brunise y cebolla. Reservar. Rebanar a la mitad los camarones. pimientos, rebanar en Rebanar en rodajas las aceitunas. Reservar. Rebanar en julianas los shiffonade el perejil. y camarones III.En un sartén amplio derretir mantequilla y saltear ajo, cebolla, pimientos . Salpimentar, incorporar el perejil y agregar vino blanco.
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