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Recipes for cooking individual dishes at home

Vegetable dishes
Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, dill greens, 1 tablespoon vegetable oil.
To sort out salad leaves, rinse, cut into large parts, add sliced ​​cucumbers, finely chopped green onions, pour with vegetable oil, gently mix. Then put in a salad bowl, sprinkle with dill, decorate with larger slices of cucumber and lettuce leaves.
Products: 2 pieces of carrots, 2 apples, citric acid, sugar, 1/4 cup sour cream.
Wet the rinsed and cleaned carrots grate, add peeled and grated apples, sour cream, mix. If necessary, add citric acid.
Salad is served to flour, vegetable pancakes, to cereals and potato cutlets, to dishes of poultry and boiled meat.


Products: 2 sweet and sour apples, 1 cup of cherries, 1 glass of plums, 3 pears, 100 g of sugar.
Fresh apples, pears, plums clean (plums pre-immerse in boiling water to crack the skin), remove the seed boxes and bones. Apples and pears cut and boiled in sweetened water, put them together with cherries in a glassware layers, pouring sugar and put for several hours in a cold place.
Products: 200 g cabbage, 100 g of raw beets, 50 grams of sunflower oil, 10 grams of salad greens, 10 grams of parsley, 10 grams of dill, a little salt.
Cabbage finely chop, raw beetroot rub on a plastic grater, mix with cabbage, season with sunflower or vegetable oil, you can add juice from half a lemon. Stir, decorate in a salad bowl with herbs.
Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, sugar.
Shred cabbage, apples and carrots grate on a large grater, mix with cabbage, season with kefir, sugar, sprinkle with parsley, mix, put in a salad bowl, decorate

Products: 400 g carrots, 2 apples, sugar.
Carrots should be washed, peeled and grated. Apple to wash, rub. Mix together, fill with sugar.
Products: 10 pieces of carrots, 1 tablespoon of vegetable oil, 1/2 tablespoon of flour.
Peel the carrots, wash them, cut into slices or slices, put in a saucepan and, adding a little water, butter, stew until it becomes soft. Then flour lightly fry in oil, dilute with hot milk or water, cook a little and pour carrots. To taste, add sugar and stew for a few more minutes.
Products: 10 pieces of carrots, 400 grams of cottage cheese, 0.5 cups of semolina, 2 tablespoons of sugar, 1 egg, 1 tablespoon of oil, cinnamon, 1 tablespoon of biscuits.
Wipe raw or boiled carrots, add crushed cottage cheese, milk semolina, sugar, egg, cinnamon, mix everything, add whipped proteins. Prepared mass put in oiled and sprinkled with breadcrumbs baking sheet, overlay with pieces of butter and bake in the oven.
Products: 1.5 kg pumpkin, citric acid, 1 tablespoon oil, 1 tablespoon white breadcrumbs.
Pumpkin peeled, remove seeds, cut into four pieces and boil in water. Drain the water, add to the taste of citric acid and a little more.
When serving, pour oil on the table with toasted breadcrumbs.
Products: 1,5 kg of pumpkin, 1 glass of milk, 1 cup of flour, 1 tablespoon of sugar, 1 egg, 1 tablespoon of oil.
Peel the pumpkin from the peel, remove the seeds, grate, pour the milk and stew. Then cool, add flour, ground yolk with sugar, you can add a little yogurt, mix well, inject whipped protein. Instead of flour, you can add an incomplete glass of semolina. Fry small pancakes with vegetable oil.
Products: 0.5 kg of tomatoes, 1 apple, 1 tablespoon of vegetable oil, lemon juice, parsley or dill.
Wash tomatoes, wipe, cut into thin slices or quarters, wash the apple, grate it. Add a little lemon juice. Wash the parsley and finely chop. Put the cooked tomatoes on a dish, sprinkle on top with a grated apple, finely chopped parsley, pour with vegetable oil or sour cream.
Products: 700 g of potatoes, 2 fresh cucumbers, 2 carrots, 180 g of green onions, 200 g of sour cream sauce, greens.

Boil the potatoes, peel it, then cut it and cucumber into cubes, rub the raw carrots, chop the green onions, cut the tomatoes, mix with the sauce, decorate with greens.
Products: 300 g of boiled meat, 4 pieces of boiled potatoes, 2 cucumbers, 100 g of green salad, 2 cooked carrots, 1 cup of yogurt or curdled milk, 2 tomatoes, greens.
Peeled products cut into cubes or thin slices, mix with yogurt or kefir, sprinkle with finely chopped herbs, decorate with slices of tomatoes. First meal
Products: 1.5 liters of milk, 0.5 cups of rice, 1 tablespoon of butter, 20 g of sugar, cinnamon to taste.
In boiling water, lower the washed rice and cook until softened and almost until the water disappears. Add milk, sugar and boil until cooked. When serving, put the butter and cinnamon.
Products: 1,5 l of milk, 200 g of vermicelli, 1 tablespoon of butter, 50 g of sugar, cinnamon to taste.

Vermicelli fry in half the normal oil, stirring all the time, so as not to burn. Once the vermicelli turns pink, pour it on 2 fingers above the boiled milk, cover and cook, without disturbing 5 minutes. Then stir, add the rest of the boiled milk, add sugar and cinnamon.
Products: medium-sized pumpkin, 1.5 liters of milk, 10 g of sugar, cinnamon.
Boiled pumpkin, cut into pieces, wipe through a sieve, pour hot milk, add cinnamon with sugar, boil and serve to the table hot or chilled.
Products: 2 l of water, 200 g of wheat bran, 400 g of strawberry, 80 g of rose hips, 200 g of dried apricots, 50 g of sugar, 25 g of starch, 1 glass of cream.
Bran the broth in 300 g of boiling water, cover, let stand for one hour. Sprinkle wild rose with a rolling pin, pour 200 g of boiling water, close the lid tightly and boil for 5 minutes. Then remove from heat, allow to stand for 2 hours, then infusion of bran and dogrose strain, combine, warm, brew with diluted cold water starch, put strawberries, dried apricots, sugar, fill with cream. Serve hot or cold.
Products: fresh cabbage 800 g, 3 teaspoons flour, butter 2 tablespoons, 0.5 cup sour cream, parsley, dill, bay leaf.
Fresh cabbage to chop, lightly salt, stew in oil, pour boiling water. Put the bay leaf, fried in oil, chopped onion, toasted in flour, boil, add butter, sour cream, warm, not bringing to a boil, pour in finely chopped greens. Serve with sour cream.
Products: beet kvass 2 l, apples 3 pieces, cucumber 2 pieces, 0.5 cup sour cream, dill, green onion.
Apples to clean, remove seed boxes, cut into slices. In beet kvass put peeled and sliced ​​cucumbers, apples, dill, finely chopped green onions, whipped cream.
To this borscht to serve peeled potatoes, cooked with skin.
Beet to cook, clean, cut into small oblong slices or grate on a large grater, pour boiling water and leave in a hot place for 30 minutes. Then cool, put bread, tied in a clean cloth, and put in a warm place for one day for fermentation. When fermented, take out the bread.

Products: 0,5 kg of potatoes, 80 g of cereals, 20 g of parsley (root), 80 g of onions, 1.5 l of water, 20 g of butter.

For this soup use any croup. Perforated, barley, oatmeal, pickled, washed, boiled separately in water until half-ready. Rice and wheat groats are laid raw.
Put broth in the boiling broth. Once the water boils, add the diced potatoes, after 10 minutes passaged onions, roots and cook until done. Season with spices.
Soup can be cooked with fish. Pearl barley is especially good with fish.
Products: 800 g of milk or a mixture of milk and water, 300 g of purified pumpkin, 30 g of cereals.
Pumpkin peel and seeds, cut into cubes, put in boiling milk or a mixture of milk and water and cook until half-ready, until softened. Then add to this dish pre-cooked until half-ready millet, cook until ready, add butter and sugar. If instead of millet used semolina, then it is not pre-cooked.
Products: beet 70 g, fresh cucumber 100 g, onion green 30 g, water 60 g, curdled milk 220 g, sour cream 10 g, salad 30 g, sugar 6 g, egg 1/4 piece, dill.

Grate beetroot. Salad, onions and cucumbers finely chopped. Eggs finely chopped. Prepared food pour yogurt and boiled water, add sugar, mix. When serving, put sour cream and greens.
Instead of onions, you can eat a salad.
Products: 1 cup sour milk - 1 cup sour cream, 150 g fresh cucumber, 300 g beet kvass, 400 g beet tops, 2 steep eggs, 2 tablespoons finely chopped dill and green onions, sugar, lemon juice.
Beet tops are thoroughly rinsed, cut into strips and cooked in a closed pan in a small amount of water with lemon juice. Then cool the tops, peel the cucumbers and cut into cubes, mix the curdled milk with sour cream, add tops, sliced ​​cucumbers, eggs cut into slices, dill, green onions, pour in beet kvass, mix. Transfer to the table chilled.
Products: 200 g cereals, 30 grams of parsley, 50 grams of carrots, 50 grams of onions, 40 g of butter, 1.5 liters of liquid.
Krupu boil, add the passivated vegetables, wipe with a decoction, dilute with milk or broth, boil. Second courses

Products: 0.5 kg of fish (pike, pike perch, bream), 450 g of roots, bay leaf, 10 g of gelatin.

Wash fish, clean, cut, cut off the head, wash thoroughly. Roots wash, peeled, rinsed and, together with the head of the fish, pour water, salt, boil broth. In the ready broth put the chopped fish and bay leaf and cook until cooked on low heat for 20 minutes. When the fish has cooled down, remove it from the broth, put it on a dish and decorate it with boiled vegetables.
Decoction to filter, dissolve in it washed and soaked pre-gelatin, season to taste. Prepared in the same way, jelly pour the fish, laid out on a platter, and put it in the cold.
Before serving sprinkle with lemon juice.
Products: 700 grams of fish (pike perch, pike, bream, cod), 400 grams of vegetables, sugar, salt, 2 teaspoons of butter.
Wash fish, cleanse, undress, wash thoroughly. Roots wash, clean, rinse, pour hot water, salt, add a pinch of sugar, boil the broth. In the ready broth put the whole fish or chopped into pieces. Cook for 20 minutes. Serve with a small piece of butter.
Products: 700 g of fish (cod, pike perch, pike, bream), 250 g of carrots, 200 g of celery, 120 g of parsley, 160 g of onion.

Wash fish, clean, cut, wash again, cut into pieces. Vegetables are washed, cleaned, rinsed, cut into strips, lightly put out in water. In vegetables in a semi-ready condition put the fish, salt and all together stew on low heat. Before serving sprinkle with green parsley or dill.
Products: 700 g of fish (pike perch, pike, bream), salt.
Wash fish, cleanse, undress, rinse, remove eyes from eyes. Grate lightly with salt, carefully wrap in parchment paper, put the oven in a preheated oven.
Products: 700 g of lean fish (cod, pike, pike perch, carp, bream), 400 grams of roots, 50 grams of loaf, 0.5 cups of milk, 1 protein, salt.
Roots wash, clean, rinse, pour water, salt, boil the broth.
Wash fish, cut, clean, rinse, separate the flesh from the bones, remove the skin from the fillet obtained. Pass through the meat grinder along with a loaf, soaked in milk and wrung out. The resulting mass of salt, stir with whipped protein, make a mass of sausage, smooth and smooth it, wrap it in a piece of gauze, tie it with a thread, put in boiling broth and cook for 45 minutes on low heat.
Products: per 100 g: fish 85 grams, loaf 20 g, milk 15 g, egg 1/4 pieces, wheat rusks 6 g, vegetable oil 10 g.
Fish, peeled from the skin and bones, cut into slices, pass through a meat grinder with a loaf soaked in milk, add egg, salt, whisk well. From the mass to make cutlets, roll them in breadcrumbs and fry in a hot frying pan. After frying the cutlets on both sides on medium heat in a frying pan add 3 tablespoons of water, cover with a lid and simmer them until light.
Serve with a side dish of boiled potatoes or other vegetables.

Products: fish 90 grams, a loaf of 20 g, milk or water 20 g, butter creamy 5 g.
Cut the fish fillets without skin and bones through a meat grinder, combine with a wet loaf soaked in milk or water, mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets and to weld them on pair. Serve with melted butter. You can bake burgers in the oven.
Products: 700 grams of fish, 450 grams of roots, 50 grams of loaf, 0.5 cups of milk, 1 protein.
Prepare fish mince as described above. Make it a round or oval meatballs and cook them in a vegetable broth.
Products: beef 150 grams, a loaf of 20 grams, milk 20 grams, 1/4 eggs, parsley, salt.
For jelly: broth or broth from vegetables 170 g, gelatin.
Prepared and washed meat to pass through a meat grinder, add the soaked loaf in milk and again pass through a meat grinder. Add the vegetable oil, salt and eggs to the resulting mass and whip with whisk. Make meatballs and cook them for a couple. Prepare the jelly: boil broth or broth on slow fire, strain, add gelatin soaked for 25 minutes, bring to a boil, strain. In a shallow form, pour a little cooled broth or broth, put the meatballs, add broth or broth. When the meatballs are frozen in the jelly, completely fill them with broth or broth, cool.
Products: 650 g boiled beef, 1 egg, 1 cup biscuit, 1 tablespoon butter, a little milk, salt.
Boiled meat cut into slices across the fibers, moisten the egg, whipped with a small amount of milk and salt, roll in breadcrumbs and on both sides to fry. Then slices of meat put on a dish and next to - boiled potatoes. Meat can be poured with sour cream sauce or bechamel sauce.
Boiled beef can be served with a garnish of various boiled vegetables: carrots, green peas, fresh cabbage.
Instead of vegetable side dishes you can serve porridge from cereals or boiled large-chopped home-made noodles. Noodles boil, discarded in a colander, mixed with butter and mild grated cheese.

Products: 400 g of meat without bones, 2 carrots, 2 parsley roots,
Wash meat, let the water drain, put it on a dry, well-heated frying pan, brown both sides on high heat, lightly salt, add a little water and simmer on low heat in a closed saucepan.
Parsley and carrots to wash, peel, rinse, grate on a large grater.
Put the vegetables in the meat and simmer together until they become soft, topping up, as necessary, water. When the meat is ready, wipe the sauce with the roots through a sieve, season with salt, cut the meat into portions and pour the sauce over it.
Products: 400 g of beef without bones or veal, egg or only protein, 50 g of stale loaf, 0.5 cups of milk, 1 teaspoon of flour, salt.
For the preparation of minced meat, it is necessary to wash the meat thoroughly, squeeze, cut, double grind with a loaf soaked in milk and mix with a protein or whole egg (depending on the purpose of therapeutic nutrition), stir well, give the cutlets an oblong or round shape, roll in flour and then: a) cook cutlets for steamed or salted vegetable broth; b) brown without fat in a dry frying pan, then, lightly watering with water, stew; c) with increased nutrition - fry in fat.
Steam cutlets are cooked in a saucepan - a double boiler. If there is not such a pot, you can successfully use a grid on the legs, which is put on the bottom of the pan. The water level should be below the grid. From the boiling point of the water until cooked, the cutlet takes 20 minutes.

Products: 250 g of beef, 7 cabbage leaves, 1 onion, vegetable broth, 2 tablespoons tomato, salt.
Leaves cabbage put in boiling slightly salted water and cook them for no more than 5 minutes. Drain, carefully, not to break, let cool.
Pass the meat through a meat grinder. Onion peeled, washed, finely chopped, browned in a dry frying pan without fat, mixed with minced meat, salt to taste, wrap the cooked meat in cabbage leaves. Cooked cabbage rolls in a pan in rows, pour broth from vegetables, simmer for 40 minutes on low heat. Put tomato, put out a little more, fill with salt and a pinch of sugar, sprinkle with finely chopped parsley.
Products: 400 g of pasta, 160 grams of lean ham, 1 spoon of plums, 1 tablespoon of butter, breadcrumbs, dill.
Cook the pasta, putting in boiling slightly salted water. Strain, give boiled water at room temperature. Ham cut into thin slices or grind.
Pour the saucepan with butter, sprinkle the walls with breadcrumbs and lay them in layers, alternating pasta and ham. The top layer of pasta is leveled, bake in a heated oven.

Products: per 100 g: meat 100 g, onion 7 g, butter 4 g, tomato 6 g, wheat flour 4 g, sour cream 12 g, broth 60 g.
Prepared meat cut into slices with a thickness of about 0.5 cm and a length of 5 cm. Cut the meat into a hot frying pan with butter, lightly fry, then put into a saucepan and pour broth so that it slightly covers the meat, add finely chopped onion, tomato puree , salt. Close the lid tightly and simmer the beef stroganoff until done. During the extinguishing of meat prepare the sauce.
Preparation of sauce.
To prepare the sauce, lightly toast the flour, dilute it with broth or vegetable broth and sour cream.
Pour the sauce into the ready-made beef Stroganoff and bring it to a boil.
Products: 150 g celery, 150 g carrots, 100 g parsley, 1.5 l
Roots wash, clean, rinse under running water, cut, pour boiling water, salt, cook until ready. Ready to boil the broth.
Decoction can also serve as the basis for the preparation of many soups, and boiled vegetables can be used for garnishes.

Products: raw meat 160 g, egg - 1-2 pieces, loaf 20 g, butter 3 g.

Meat boil, the flesh released from bones and tendons. Вареное мясо и хлеб или батон, размоченный в воде, пропустить на мясорубке. В мясной фарш положить желток яйца, а белок взбить и добавлять постепенно в мясо при его размешивании. Полученную массу выложить в глубокую сковороду, смазанную сливочным маслом, и запечь в духовке до появления на мясе тонкой розовой корочки.
Products: egg - 2 protein, milk 55 g, butter 3 g.
Eggs should be washed, the proteins separated from the yolks. Proteins whip well, adding carefully milk. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
Продукты: яблоки 60 г, яйцо 1/2 штуки, молоко 35 г, масло сливочное 6 г.
Очищенные яблоки нарезать тонкими ломтиками, потушить на сковороде с маслом, влить яйца, взбитые с молоком, и поставить в духовку. Готовый омлет посыпать сахарной пудрой и горячим подать на стол.
Продукты: морковь 30 г, молоко 80 г, яйцо 1/2 штуки, масло сливочное 5 г.

Морковь вымыть, очистить, натереть на крупной терке, положить в небольшую кастрюлю с растопленным маслом, плотно закрыть крышкой и тушить на очень слабом огне до мягкости 20 минут. Во время тушения в морковь иногда понемногу подливать молоко, перемешивая ее. В готовую морковь влить тщательно взбитое яйцо, добавить оставшееся холодное молоко и все смешать. Кастрюлю поставить на водяную баню. Готовую яичницу подать горячей.
Продукты: на 100 г: картофель 30 г, морковь 20 г, помидоры 25 г, капуста цветная 45 г, зелень 3 г, лук репчатый 6 г, масло сливочное 6 г, сметана 6 г, бульон 120 г.
Корнеплоды очистить, мелко нарезать, залить небольшим количеством бульона или воды, плотно закрыть крышкой и тушить на слабом огне до полуготовности. Нарезанные кусочками картофель, помидоры, лук, цветную капусту добавить к корнеплодам, посолить и тушить до готовности. Незадолго до конца тушения в овощи положить сметану и сливочное масло. Перед подачей на стол рагу посыпать мелко нарезанной зеленью.
Продукты: морковь 110 г, молоко 25 г, вода 15 г, сахар 3 г, манная крупа 7 г, яйцо 1/4 часть, масло растительное 7 г, сметана 6 г.
Очищенную морковь нарезать мелкими кусочками и тушить до мягкости в молоке с водой под плотно закрытой крышкой. Готовую морковь пропустить через мясорубку, добавить соль, сахар, довести до кипения. В кипящую морковную массу струей всыпать манную крупу и, помешивая, варить до загустения, затем немного охладить, добавить в нее взбитое яйцо, размешать и сделать котлеты. Котлеты обжарить с двух сторон до появления розовой корочки, поставить в духовку на 5 минут. При подаче на стол котлеты полить сметаной или кефиром.

Продукты: капуста свежая белокочанная 150 г, молоко 15 г, манная крупа 7 г, яйцо 1/4 часть, масло растительное 3 г, сметана 6 г, мука пшеничная.
Капусту вымыть, очистить, мелко порубить и тушить в молоке до готовности. Затем, помешивая, тонкой струйкой всыпать в капусту манную крупу, сварить до загустения и немного остудить. В теплую капусту добавить взбитое яйцо, немного соли и хорошо размешать. Готовую капустную массу выложить на сковороду, смазанную маслом, и поставить в духовку. Запекать до образования на запеканке розовой корочки.
Пока запеканка готовится в духовке, приготовить соус: в сметане хорошо растереть муку и при помешивании довести до кипения. Готовую запеканку полить сметанным соусом.
Продукты: на 100 г: мясо 70 г, картофель 90 г, репчатый лук 5 г, яйцо 1/4 часть, масло сливочное 4 г, сметана 12 г.
Отварить мясо, пропустить его через мясорубку, соединить с поджаренным луком и перемешать. Картофель сварить на пару, в горячем виде пропустить через мясорубку, добавить в него 2 г сливочного масла, взбитое яйцо и хорошо перемешать. На сковороду, смазаную оставшимся маслом, положить 2/3 картофельного пюре и разровнять. На картофель ровным слоем положить мясо, а на него - оставшийся картофель, смазать маслом, поставить в духовку. Перед подачей на стол запеканку полить сметаной или томатным соком.

К запеканке можно подать помидор или огурец.
Продукты: кабачки 70 г, мука пшеничная 40 г, масло растительное 9 г, яйцо 1/2 штуки, сметана 12 г.
Кабачки хорошо вымыть, очистить кожуру, удалить сердцевину, нарезать на кусочки и пропустить через мясорубку, добавить муку, яйца, соль. Если масса получится густой, можно развести молоком. Жарить на растительном масле. Подать теплыми со сметаной.
Продукты: на 100 г: творог 80 г, яйцо 1/4 часть, крупа манная 6 г, сахар 6 г, мука пшеничная 4 г.
В творог добавить сахар, манную крупу, яйцо и хорошо размешать. Творожную массу выложить на разделочную доску, присыпанную мукой, разделать сырники, обвалять их в муке и обжарить в масле. Обжаренные сырники поставить в духовку на 8 минут. К сырникам подать фруктовое пюре, молочный соус, сметану.
Продукты: на 100 г: вермишель 30 г, творог 30 г, молоко 50 г, яйцо 1/4 штуки, сахар 15 г, масло сливочное 10 г.
Vermicelli boil in 400 g of water almost to readiness, recline on a sieve and transfer to a basin. В вермишель, остывшую до температуры

парного молока, добавить яйцо, перемешать и половину ее положить в форму, смазанную маслом, на вермишель ровным слоем разложить творог, перемешанный с сахаром, на творог выложить оставшуюся вермишель, полить ее маслом и поставить запекать в духовку при средней температуре.
Продукты: гречневая крупа ядрица 1,5 стакана, вода 3 стакана, масло сливочное или молоко, чуть соли.
Ядрицу перебрать, отсеять от мучной пыли (не мыть), залить водой, поставить на сильный огонь, закрыв крышкой. После закипания огонь убавить наполовину и варить 10 минут до загустения, затем убавить огонь до слабого и варить до полного выпаривания воды еще 5 минут. После окончания варки кастрюлю завернуть и оставить на 15 минут до упревания. К каше можно подать сливочное масло или молоко, наливая его в тарелку с кашей.
Продукты: 1 стакан риса, 4 стакана молока, 1 столовая ложка сахара, 1 столовая ложка сливочного масла.
Рис засыпать в кипящую воду и варить 8 минут, после чего откинуть на дуршлаг. Как только стечет вода, переложить рис в горячее слегка подсоленное молоко и варить, помешивая, на слабом огне 15 минут, положить сахар, размешать, закрыть крышку и поставить для упревания на 15 минут на водяную баню. При подаче положить в кашу сливочное масло.

Продукты: 1 стакан риса, 5 яблок, 2,5 стакана воды, 2 ложки столовые сливочного масла, 2 столовые ложки изюма, чуть корицы

Замоченный предварительно рис залить горячей слегка подсоленной водой. Когда крупа впитает воду, положить изюм, сливочное масло, корицу, нарезанные дольками яблоки (без семян и кожицы). Кастрюлю плотно закрыть крышкой и варить кашу 12 минут на малом огне.
Продукты: 1,5 стакана риса, 600 г тыквы, 250 г свежих яблок, 100 г изюма, 100 г груш или айвы.
Свежие яблоки и груши (айву) очистить от кожицы, семян, нарезать на небольшие кубики и смешать с изюмом.
В кастрюле растопить часть масла, положить на дно ломтики тыквы, которые нужно также очистить от кожицы и семян, засыпать 1/3 частью риса, положить слой фруктовой смеси, засыпать рисом, вновь положить фрукты и засыпать оставшимся рисом. Все полить оставшимся маслом и залить чуть подсоленной водой, которая должна только покрыть рис. Накрыть кастрюлю крышкой и варить плов на слабом огне один час. Sauces

Products: milk 60 g, wheat flour 7 g, butter creamy 7 g.

Flour the flour in an oven in a frying pan without fat until light yellow and cool. Milk to boil. The fourth part of the milk to cool, add dried flour, stir, pour into boiling milk, stirring constantly, give a good boil. Finished sauce with butter.
Products: sour cream 60 g, flour 7 g.
Half of sour cream boil, in the remaining sour cream to dissolve the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, strain.
Продукты: сметана 40 г, мука 7 г, морковь 15 г, корень петрушки, корень сельдерея - по 3 г, лук 9 г, вода 110 г.
Prepare a vegetable decoction of carrots, onions, white roots. Boil sour cream, dried and chilled flour, dilute with cold vegetable broth and pour gradually into boiling sour cream, allow to boil.
Для фруктовых соусов можно использовать консервированные фрукты, ягоды, соки.
Для приготовления соусов из свежих фруктов с них нужно срезать кожицу, удалить сердцевину, а из ягод удалить косточки, нарезать кружочками, положить в кастрюлю, залить водой чуть выше уровня фруктов фруктовым отваром из срезанной кожицы и на слабом огне тушить до готовности, затем добавить сахар.
Витаминные напитки
Продукты: на 1 л: общее количество сушеных фруктов 115 г, сахар 110 г, вода 1 л.
Dried fruits should be carefully sorted, put in a strainer or colander and washed in running water. Pears and large apples cut into slices. In cold water put the prepared fruit and cook on low heat until the softness of all the stuffed fruits. Sugar put in compote at the end of cooking. For the aroma, you can put a crust of orange or lemon. Compote to cool, peel the lemon.
Продукты: на 1 л: общее количество фруктов и ягод 600 г, сахар 120 г, вода 800 г.
Перед варкой плоды перебрать, освободить от плодоножек, промыть в проточной воде, у яблок, груш удалить сердцевину, нарезать кусочками и положить в кипящую воду с сахаром. Remove the seeds from the drain. Варить компот нужно на слабом огне до мягкости всех заложенных плодов. Если имеются свежие ежевика, малина, клубника, земляника, очищенные мандарины и апельсины, их закладывают в готовый компот, доводят до кипения, а затем охлаждают.

Продукты: 250 г ягод (малина, клубника, клюква, смородина, облепиха), почти 2 стакана воды, 45 г крахмала, сахар.

Combine berries, wash, let the water drain, then boil in boiling water. Squeeze juice, drain. Starch diluted in a few tablespoons of cold water. Boil the berry juice and pour the diluted starch there, stirring, bring to a boil, put the sugar. To cool.
Продукты: сушеные плоды шиповника 30 г, вода 250 г, сахар 20 г (добавляют перед употреблением).
Dried rose hips, clean from hairs, rinse with cold water, grind, put in an enamel saucepan, pour hot water, boil for 10 minutes under a closed lid. Remove from heat and press for 3 hours in a cool place. Ungrounded rose hips infuse for 10 hours. Infusion to infuse.
Jelly from juices of fresh berries
Продукты: 250 г ягод (малины, клубники, смородины, клюквы, черники), 1,5 стакана воды, сахар, 15 г желатина.
Gelatine soak, wet. Peel the berries, wash, let the water drain. Squeeze the squeezed juice, pour into warm water with sugar. Gelatine dissolved in a few spoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

Продукты: 350 г яблок, 2 стакана воды, сахар 100 г, лимонная корка.

Boil water with sugar and lemon peel. Apples are washed, peeled, cut into quarters, removed from the core, cooked, lowered gradually into boiling syrup. To cool.
Продукты: 350 г яблок (малины, клубники, вишни), 10 г желатина, 2 белка, сахар.
Wash gelatin, soak it in cold water. Apples are washed, cut, boiled, lightly watered, wipe through a sieve, put in a saucepan, pour sugar, boil. Beat the proteins into the foam, add boiling apple sauce and gelatin, dissolved in hot water. Stir thoroughly, pour into vases, cool.
Продукты: яблоки 3 штуки, 160 г слив или других фруктов, сахар, лимонная цедра.
Фрукты вымыть, положить в кипящую воду, сварить, протереть через сито, положить сахар по вкусу и тертую лимонную цедру.
Продукты: 1,2 кг вишен, 3 стакана сахара.
Вишни протереть, смешать с сахаром, поставить в холодильник.

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Recipes for cooking individual dishes at home

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    FIRST DISHES RICE DISHWASH WITH VEGETABLES Products: rice 35 g, potatoes 25 grams, zucchini 15 grams, 250 grams water. Rice boil in water, wipe, dissolve with hot water, add wiped boiled potatoes and boiled mashed potatoes. SOUP RICE MUCK PRODUCTS: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Prepared rice cook in water over low heat
  2. Recipes for cooking individual dishes at home
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  4. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: 100 g carrots, uncooked apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them in strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream. SALAD FROM TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
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    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD FROM THE BEET AND BLACKBERRY Products: sugar beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Beetroot to cook in a peel, cool, peel, grate on a fine grater. Prunes
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    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
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  13. Recipes for cooking some dietary dishes at home
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