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Recetario de Base Para Cocinar

Recetario de Base Para Cocinar

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Published by schochjc

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Categories:Types, Recipes/Menus
Published by: schochjc on Sep 01, 2011
Copyright:Attribution Non-commercial

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03/03/2014

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 Más recetas en
www.gallinablanca.es
 
Contenido
BASE PARA COCINAR CARNE ..................................................................................... 3
 
ALBÓNDIGAS CON SEPIA ......................................................................................................................... 4
 
CONEJO CON ACEITUNAS ........................................................................................................................ 6
 
CHULETAS DE TERNERA CASTELLANA ...................................................................................................... 7
 
ESTOFADO DE CARNE CON SETAS ........................................................................................................... 8
 
LOMO CON CIRUELAS .............................................................................................................................. 9
 
OSSOBUCO ............................................................................................................................................. 10
 
REDONDO DE TERNERA ......................................................................................................................... 11
 
BASE PARA COCINAR PESCADO ............................................................................... 12
 
ALBÓNDIGAS DE PESCADO .................................................................................................................... 13
 
ARROZ A LA MARINERA ......................................................................................................................... 14
 
ARROZ NEGRO ....................................................................................................................................... 15
 
BACALAO CON PATATAS ........................................................................................................................ 16
 
BACALAO MARINERO............................................................................................................................. 17
 
CALAMARES RELLENOS .......................................................................................................................... 18
 
CAZUELA MARINERA .............................................................................................................................. 19
 
FIDEUA ................................................................................................................................................... 20
 
GARBANZOS CON BACALAO .................................................................................................................. 22
 
MERLUZA A LA VASCA ........................................................................................................................... 23
 
PAELLA DE MARISCO ............................................................................................................................. 24
 
ZARZUELA DE PESCADO ......................................................................................................................... 25
 
BASE PARA COCINAR POLLO ................................................................................... 26
 
POLLO CON PISTO .................................................................................................................................. 27
 
POLLO AL VINO TINTO ........................................................................................................................... 28
 
MUSLITOS RELLENOS ............................................................................................................................. 29
 
ARROZ DE POLLO ................................................................................................................................... 30
 
POLLO AL CURRY .................................................................................................................................... 31
 
POLLO CON LANGOSTA.......................................................................................................................... 32
 
CODORNICES AL BRANDY ...................................................................................................................... 33
 
 
 Más recetas en
www.gallinablanca.es
Página 3
BASE PARA COCINAR CARNE
¡Guisa como antes, pero acaba mucho antes! 
La nueva Base para Cocinar de Carne te permite cocinar variados guisos y arroces (Estofado decarne, Lentejas con chorizo, Albóndigas con sepia, etc.) de manera fácil, rápida y deliciosa porquees una combinación de Sofrito y Caldo juntos que solamente tienes que añadir a tu guiso, chup-chup y listo!
Además es 100% Natural y no tiene conservantes.

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