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Cold tuna cannelloni

Servings: 4

Preparation time: 45 minutes


- 2 packages of pasta
- 3 cans of tuna
- 1 can of stuffed olives
- 1 can of red peppers
- 3 hard boiled eggs
- 1 / 2 can of tomato sauce
- 1 cup mayonnaise
- 2 tablespoons milk

Prepare the cannelloni (by brand) make a paste with the ingredients, leaving some olives, 1 egg Yunos pepper strips for garnish. Complete and place in a bowl. Lowering the mayonnaise with the milk, beating well and pour over. Decorate and put in refrigerator until serving time.

Shake crazy

- 3 cups strawberry yogurt
- Quarter cup strawberry jam
- Half a cup of milk condensed milk
- 500 grams of biscuits
- Ice to taste

mix the yogurt, jam and milk.
Separately crushed biscuits and
Mix all ingredients and put
alicuya is served in glasses and put the fridge
for 30 minutes and then served cold.

Rice Pudding
1/2 lb long grain white rice
1 1/2 cup water
8 cups 2% low fat milk (you can use only evaporated milk instead or mix it half and half)
1 cinnamon stick
1 1/2 cup sugar
1/2 teaspoon salt
1 lemon peel
Ground cinnamon

To prepare this arroz con leche recipe, clean the rice, wash it and leave it in water for half an hour, then drain it. Put the 1 1/2 cup water in a cast aluminium caldero or a stainless steal pot on medium heat. When the water starts to boil, add the rice, stirring constantly to prevent sticking. When the water consumes, pour the milk slowly and add the cinnamon stick. Stir occasionally.
When the rice is tender, add the sugar, salt and the lemon peel. Cook on medium low heat for 15 to 20 minutes more (it depends on how thick you like the pudding). Serve your rice pudding and sprinkle some ground cinnamon to decorate. The cinnamon add a delicious taste.
You can enjoy this dominican rice pudding recipe just after serving, but I love it chilled.

Ingredients "Cucumber salad"
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1 (12 ounce) package tortilla chips
1.In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

- 3 / 4 cup sugar
- 3 / 4 cup brown sugar
- 1 cup soft butter
- 1 egg
- 1 tsp. baking soda
- 1 / 2 tsp salt
- 1 cup chopped walnuts
- 1 package chocolate chips (2 cups)
- 1 teaspoon vanilla

1. Preheat oven to 375 degrees. Mix the sugar, butter and egg in a bowl with a wooden spoon, add the butter, salt and vanilla.

2. Mix well and lastly add nuts and chocolate chips. Place the dough into small balls, spaced 2 cm, not to stick the biscuits on a greased aluminum pan.

3. Bake until lightly browned, 8 to 10 minutes (the center of the cookie will be soft). When ready let it cool to harden and remove it with a spatula.