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Recipes for cooking individual dishes at home


SNACKS, SALADS

SALAD APPLE AND TOMATOES
Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g.
Fruits and vegetables are washed in running water, apples are grated on a large grater, cut into small slices of tomatoes, cut into greenery and mix gently, add sugar substitute and vegetable oil.

SALAD OF FRESH TOMATOES
Products: fresh tomatoes 100 g, vegetable oil 5 g.
Prepared tomatoes cut into thin slices, pour with vegetable oil.
SALAD FROM BEET AND BLACK
Products: beet 90 g, dried prunes 35 g, vegetable oil 5 g, salt.
Beets are cooked in a peel, cooled, cleaned, grated on a fine grater. Prunes wash, put in a saucepan, give a steep boiling water, let the water drain, close the lid tightly, allow to stand for one hour, remove the stones and finely chop. Prepared beets and prunes combine, add vegetable oil and gently mix.

SALAD FROM THE BEET AND APPLES
Products: beet 100 g, apples 70 g, citric acid to taste.
Wash beets, cook, cool, chop straw. Apples to clean, remove the core, chop, combine with beets, season with citric acid, put in a salad bowl, decorate
slices of apples.

SALAD FROM CARROT AND GREEN POWDER



Products: 110 g carrots, 250 grams of canned peas, 10 grams of parsley, 30 g of kefir or 6 g of vegetable oil.
Carrots grate on a fine grater, add peas, finely chopped parsley, season with salad kefir or vegetable oil.

SALAD FROM RAW CARROT AND APPLES
Products: 200 g carrots, 1 apple.
Carrots should be washed, peeled and grated. Apple to wash, grate, then mix apples and carrots together.

THE VINAIGRETTE
Products: potatoes 25 g, beet 25 g, carrots 15 g, vegetable oil 6 g.
Potatoes, beets, carrots boil and chill, then peel and finely chop. Prepared vegetables combine, add vegetable oil, add salt, mix.

FISHING FILLING
Products: 250 grams of fish (cod, pike, pike perch, bream), 200 g of roots, salt, 6 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, bay leaf and cook until ready (15-25 minutes)
Decoction to filter, dissolve in it washed and soaked pre-gelatin, season to taste. Prepared in this way, jelly pour the fish, spread out on a platter, and put it in the cold.
Before serving sprinkle with lemon juice.

SALAD PIECE
Products: herring fillets 80 grams, white bread 15 grams, milk 15 grams, butter creamy 6 grams, eggs 1/4 pcs.
Grate the herring in water, pass through a meat grinder, add soaked in milk and pressed bread, finely chopped boiled eggs, butter and mix thoroughly.

MEAT BUCKET COLD
Products: 150 g of I or II grade beef, parsley, salt.
Rinse the meat with cold water, quickly boil, and then continue to slowly cook. When the meat is cooked, chill it, cut into slices across the fibers and decorate with greens.

CHICKEN IN THE STUD
Products: 150 g of chicken, 3 g of gelatin, egg and greens for decoration.
Cook the chicken, cut into 4 pieces, and chill in the same broth in which it was cooked. Then separate the flesh from the bones and cut it into pieces. Strain the broth, add the gelatin dissolved in the hot broth and mix. Filled broth pour the sliced ​​and folded into the dish meat, decorate with mugs of steep eggs, greens and let it freeze.

FIRST MEAL
BULLETIN MEAT WEAK
Products: 100 g of bones, 20 g of roots, 600 g of water.
Finely chopped bones with water and give a quick boil. Then cook for 4 hours over low heat. One hour before the end of cooking, add carrots, onions, celery. Cooked broth and strain for different soups.

MEAT BUTTON MEAT TRANSPARENT
Products: 100 g of bones, 60 g of beef, 20 g of roots, 1/4 of egg white, 650 g of water.
Finely chopped bones pour cold water, give a quick boil and, reducing fire, cook for 4 hours. Cook the broth as follows: take the minced meat, mix with egg white and dilute it with water a little. Then, putting it all in broth, cook for 1 hour. At the same time put fried without fat, but not burnt carrots, onions, celery, parsley. Strain the broth through a double gauze. Serve transparent with various additives: rice, dumplings, vermicelli, vegetables.

BULLON WITH RICE
Products: 400 grams of broth, 40 grams of rice.
Boil the rice in a small amount of water. Drain the water, rinse the rice with boiled water and allow it to drain. Applying to the table, put the rice in a bowl and pour the broth, the recipe of which is given above.


MEAT BULLON with egg flakes
Products: 450 g of transparent broth, 1 egg, 30 g of milk, 5 g of oil.
The recipe for preparing the broth is given above.
Egg mixed with milk, pour into a greased pan, close and squeeze the omelet. Then, having trimmed the omelette around the edges, gently take it out, cut it into small pieces, put it in a bowl and pour the broth.
SOUP POTATO WITH MEAT FRY-CODELS
Products: 400 g of broth, 8 g of butter, 250 g of potatoes, 1/2 eggs, 20 g of onion, parsley greens.
Meat skip through a meat grinder, add 10 g of onion, egg, salt and mix well. Roll meat round meatballs and cook them in broth. The remaining broth boil, put in it potatoes, finely chopped and fried in oil onions. When the soup is cooked, put meatballs into it and sprinkle with parsley finely chopped greens.

SOUP-PURE FROM VARIOUS VEGETABLES
Products: 300 g of broth, 30 g of carrots, 10 g of roots (parsley, celery), 120 g of potatoes, 20 g of onion, 20 g of green peas, 15 grams of rice, 5 g of egg yolk, 15 g of butter, 30 grams of loaf.
Fry the onions with a little oil, add chopped vegetables, add broth and stew until the vegetables become soft. Then wipe through a sieve.
Separately boil in rice broth, also rub it through a strainer and mix with the wiped vegetables. Dilute with the rest of the broth, add the egg yolk, warm, put the rest of the butter and serve to the table with white breadcrumbs.

FISH BULLETIN
Products: per 1 l: bones - head, large bones 200 g, fish meat 100 g, onion 20 g, parsley root 10 g, water 1100 g.
Head and bones washed, cut, pour cold water, after boiling, cook for one hour. Let the foam harden and remove it. After hourly brewing the bones into a saucepan, add the meat of the fish and continue cooking for another hour. Half an hour before the end of cooking, add the onions, roots and a little salt to the broth. Ready broth to drain, use fish for second courses.

FRUIT FRUIT
Products: 100 g of apples, 100 g of currant, 100 g of plums, sugar, half a tablespoon of starch, 3 tablespoons of cream, orange peel.
Apples should be washed, cut into several lobules, drained by plums, removed pits, washed currants, cleaned. Boil the fruit, putting them in boiling water, rub through a sieve, boil. Brew potato starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange crusts to taste, add cream.
For soup you can use apples, cherries, plums, strawberries, strawberries, blueberries at the rate of 100 g per serving.
SECOND DISHES MEAT PUREE
Products: beef meat category II 110 g, bechamel sauce 40 g, butter 4 g.

Boil the meat and let it pass 2 times through a meat grinder. Then add the bechamel sauce and grind well. Instead of béchamel sauce, you can add meat broth. Puree served with butter.

Beef Souffle
Products: category II beef 110 g, milk 25 g, egg 1/4 piece, butter 3 g.
Meat clear of tendons and films, boil, twice pass through a meat grinder. Prepare the milk sauce and, carefully kneading, combine with chopped meat. Separate the egg white from the yolk, put the yolk into the meat, add butter, mix. The beaten protein is gradually introduced into meat puree. Stir and put in a greased oil. To bring to readiness on a water bath.

GULYASH FROM WILLED MEAT
Products: beef meat 110 g, wheat flour 6 g, butter creamy 6 g.
The meat is cooked, cooled, cut into thin pieces across the fibers, cook the milk sauce bechamel, pour the meat into them, add a little salt and cook over low heat for 1 hour.

BeefStroganov from boiled meat
Products: beef 200 g, butter 10 g, sour cream 40 g, carrot 60 g.

Lean lean beef, boil, cut into thin, elongated slices. Put in a deep frying pan, add water, add cooked and mashed carrot, simmer for 10 minutes. Then add sour cream, butter and preheat.
Serve with vegetable or rice porridge.

BIFT STEEL STEAM
Products: 210 g of beef, 17 g of butter, a slice of lemon, parsley.
Cleaned meat cut into thin slices, beat off and boil until softened. Before serving, put a slice of lemon on each steak, decorated with a slice of butter. Pre-grind the oil with finely chopped parsley.

CHICKEN STEAM BATTLES
Products: 250 grams of chicken, 20 g of stale loaf, 25 g of milk, 13 g of butter.
Remove the meat removed from the bones through a meat grinder, add a loaf or a loaf moistened in milk, mix again, put a little oil, mix and beat the beans well. Boil for a couple.
Serve with garnish, sprinkled with butter.

DRINKING FROM POULTRY MEAT WITH RICE
Products: 150 grams of beef, 25 grams of rice, 15 grams of butter, 1/2 eggs.

Cook separately low-fat beef and rice. Skip all two times through the meat grinder. Add the egg yolk, a little oil, inject the whipped protein and mix. Put in a bowl for baking, cover and bake.

Serve with butter or white sauce.

COOKED MEAT VANS
Products: per 100 g: meat 150 g, wheat bread 20 g, wheat rusks 6 g, butter cream 6 g, water 30 g.
Meat is separated from bones, tendons, films, cut into small pieces and passed through a meat grinder along with soaked in water and slightly squeezed out bread. Mince forcemeat salt, well knock out, gradually adding one tablespoon of cold water.
From the cutlet mass to make cutlets and cook them in a special saucepan - a double boiler. If there is not such a pot, you can use a grid on the legs, which is placed on the bottom of the pan. Water should be poured so that it was below the net. From the boiling point of the water until cooked, the cutlet takes 20 minutes.
MEAT TEKHTELI
Products: per 100 g: meat 150 g, wheat bread 20 g, butter cream 6 g, carrots 12 g, onion 6 g, cabbage colored 25 g, broth from bones, parsley root 3 g.
Vegetables cut, pour broth and put out on low heat until cooked. During the extinguishment of vegetables cook meat. Pulp meat together with bread, soaked in water, twice pass through a meat grinder. In the prepared forcemeat, add a tablespoon of warm water, melted butter and mix well. From the received mass to make round meatballs and to lower them in a broth with vegetables approximately for 15 minutes. After cooking meatballs, vegetables can be used for garnish.


PUDDING FROM BEEF OR CHICKEN
Products: per 100 g: beef pulp 90 g (chicken pulp 85 g), milk 25 g, roll 15 g, egg 1/4 piece, butter 6 g.
Flesh of beef or chicken twice through a meat grinder along with white bread soaked in milk, add salt, milk and stir well until a gruel is added, add the egg yolk and stir again. Protein to beat until a strong foam, pour it into the meat mass, gently mix, then put in a small pot, oiled, cover with oiled paper. Put the pan of meat on a water bath, cover it with a lid, put it to a boil on a strong fire, and then transfer to the faintest fire, you need to make sure that the water is boiling. Pudding is ready in 40 minutes. When serving, pour the broth. Serve as a side dish of potato or carrot puree.

FISH FACADELTS
Products: fish fillet 110 g, wheat bread 20 g, milk 20 g, egg 1/2 part.
Wash the fillets thoroughly in running water, remove the bones. Through the meat grinder, skip the fillets and bread, soaked in milk. Combine the fish and bread, add the beaten egg to the ground, mix everything well and roll small balls with cold water soaked hands. Cook the meatballs in a small volume of fish broth.

FISHING IN POLISHKA FISH
Products: fish (cod, hake, carp, pike, pike perch) 200 g, onion 15 g, butter 4 g, egg 1/4 part, parsley root 5 g, water 250 g.

Prepared fish cut into pieces. In salted water put onions, parsley root and bring to a boil. In boiling water, lower small pieces of fish and bring to a boil on high heat, then on low heat continue to cook for 30 minutes. Ready fish (sample with a fork) take out from the broth, each piece carefully examined and take out the bones. Then sprinkle the fish with a small chopped egg and pour with melted butter.
Garnish with mashed potatoes or boiled potatoes.

FISH CARTLETS
Products: fish 90 g, milk 20 g, white bread 20 g, egg 1/4 pieces, wheat rusks 6 g, vegetable oil 10 g.
Cut the fish fillets without skin and bones through a meat grinder, combine with the bread, salt, and egg soaked in milk and mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets, to roll them in sifted crackers and to cook on pair.
The garnish can be boiled potatoes or other vegetables.

FISH SUFFLE
Products: fish fillets 90 g, wheat bread 9 g, egg 1/2 part, milk 20 g, vegetable oil 4 g.
Prepared fillet to pass through a meat grinder, combine with yolk and bread soaked in milk. Protein the egg and combine it with ground meat. Mix the whole mass well and put in a frying pan, oiled. Bake in the oven until cooked. The readiness is determined by the plug.

OMELET

Products: 1 egg, milk 70 g, butter 3 g, flour
wheat 3 g.

In 15 grams of milk, grind the flour thoroughly, combine it with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan, oiled and put in the oven with medium heat (150-170 degrees).
You can serve vegetable omelette with vegetable puree, fresh tomatoes.

OMLET PROTEIN STEAM
Products: egg - 2 protein, milk 70 g, butter 3 g.
Eggs should be washed, the proteins separated from the yolks. Proteins whip well, adding carefully milk and salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
CASPIAN OAT VEAL TOMATO
Products: milk 110 g, cereals 20 g, sugar 6 g, butter 4 g, water 110 g.
In boiling water with continuous stirring, gradually pour the cake into the groats and boil on a small fire until a homogeneous mass is obtained. Place the pan with porridge on a small fire or on a water bath for 1 hour. Then add sugar, raw milk and stir for 3 minutes. In the finished porridge put the butter and stir.

GREEKNEYA KASha loose
Products: crout bottom 50 g, water 100 g, butter 4 g.
Pour the groats into the water, pour in the salt solution, stir, close the lid tightly and put on medium heat. When the croup will take in

pour yourself all the water, place the pan and porridge on a small fire for 25 minutes. In the finished porridge add the oil and stir.

PUDING IS WELCOME - APPLE
Products: cottage cheese 40 g, apples 45 g, egg 1/4 piece, sugar 15 g, wheat rusks 5 g, butter 4 g, syrup of jam 6 g.
Cottage cheese rub through a sieve, add grated apples on a fine grater, sugar, biscuits, yolk. Protein whisk and insert into the mass, stirring from the bottom up. Prepared the mass put in a form, oiled and sprinkled with breadcrumbs, cover with oiled paper. Cook the pudding in a water bath for 45 minutes. Ready pudding to pour on jam.

CASH MANANA WITH FRUIT JUICE
Products: 1.5 liters of milk, 1.5 cups of semolina, 0.5 cups of sugar, 1 tablespoon of butter, berry juice or jam.
Milk boil, add oil, salt, sugar and, stirring, gradually pour semolina. Cook until the groats are boiled. Then put on a dish, sprinkle with sugar, pour with jam or juice.

COOKED APPLES WITH SUGAR
Products: apples 150 g, sugar 25 g.
From well-washed apples remove the core, the pits formed fill with sugar. Apples put in a deep frying pan or in a pan, put 2 cm of water on the bottom and put on a stove or in the oven for 10 minutes. Apples are considered ready when they become soft and take a dark yellow color.

SAUCES
WHITE SAUCE
Products: broth 100 g, wheat flour 6 g, butter 4 g.
Flour the fry to a yellowish color, grind with butter and combine with a continuous stirring with hot broth and, while stirring, cook the sauce for 10 minutes.
Serve the sauce with different fish and meat dishes.

BESHAMEL DAIRY SAUCE
Products: milk 60 g, wheat flour 7 g, butter 5 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.

MILK SAUCE
Products: milk 90 g, wheat flour 7 g, sugar 12 g.
Flour the flour to a light yellow color, cool and stir in 20 g of milk, so that there are no lumps. In the rest of the milk put the sugar, bring it to a boil, in boiling milk, gradually pour the milk with the diluted flour and with stirring bring to a boil, then cool a little.

SAUCE FROM BERRIES
Products: fresh berries 50 g, sugar 15 g, starch 5 g.
Prepared berries wipe through a sieve. In the received weight to put sugar, to pour in water (a part to leave for cultivation of starch), to mix and on a weak fire to finish to boiling.
Serve with dishes from cereals, cottage cheese, pasta.

VITAMIN BEVERAGES DRINKS FROM FRESH APPLES
Products: berries 100 g, sugar 20 g, water 220 g.
Fresh berries rinse with cold drinking water, clean from the pedicels, knead well, squeeze the juice through the cheesecloth and put it on the cold. Squeeze pour hot water, allow to boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.

FITTINGS OF THE SCIPPER
Products: dried rosehip fruit 35 g, water 300 g, sugar 20 g (add before use).
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.

DAIRY RAW MILK
Products: milk 110 g, 5 g of potato starch, sugar 9 g.
Half a serving of milk to boil, sugar burn in a frying pan until creamy and dissolve in milk. In the second half of the milk, stir the starch and, stirring slowly, gradually pour into hot milk with sugar, bring to a boil. Finished kissel cool.


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Recipes for cooking individual dishes at home

  1. Recipes for cooking individual dishes at home
    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
    Salads, snacks SALAD OF FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil. SALAD FROM CARROT WITH CARROT Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, a little salt. Shred cabbage, apples and
  3. Recipes for cooking individual dishes at home
    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
  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
  5. Recipes for cooking individual dishes at home
    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking individual dishes at home
    SALADS AND SNACKS SALAD WITH SMOKE Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: lettuce leaves to sort, rinse, cut into large parts, sprinkle with salt, add sour cream and gently mix. Put in a salad bowl, sprinkle with finely chopped dill greens or green onions. SALAD FROM TOMATOES WITH HALF AND SMOKED Products: 5 tomatoes, 2 onions,
  7. Recipes for cooking individual dishes at home
    Vegetable dishes SALAD FROM CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, greens of dill, 1 tablespoon of 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,
  8. Recipes for cooking individual dishes at home
    VEGETABLE COOKED FOOD COOKERS Products: 3 eggplants of medium size, 2 tablespoons crushed biscuits, 1 teaspoon butter, sugar. Eggplant wash, peel, cut along along the part, take out the grains. Boil the water with sugar, add a little salt, put the eggplants in boiling water and cook. When they are ready, drain and serve to the table, sprinkling with toasted breadcrumbs and with a slice
  9. Recipes for cooking individual dishes at home
    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
  10. Recipes for cooking individual dishes at home
    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
  11. Recipes for cooking individual dishes at home
    SALADS SALAD FROM FRESH CUCUMBERS AND SHEET SALAD WITH SMOKED Products: cucumber 80 g, 60 g salad, sour cream 30 g, lemon juice and sugar to taste. Cucumbers to wash, clear, salad to sort, wash. Prepared vegetables chop, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl. SALAD FROM THE BEET AND APPLES WITH SMOKED Products: beets 80 g, apples
  12. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, peel, grate, add peeled and grated apples, sugar, half sour cream and mix. Put in a salad bowl and pour the remaining sour cream. SALAD FROM APPLES AND TOMATOES Products: apples 50 g, tomatoes 45 g, parsley and
  13. Recipes for cooking some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive organs to snacks should be approached with great care. Food, which is prescribed for peptic ulcer, gentle, and snacks stimulate the work of the digestive system. However, to begin reception
  14. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUP MILK Dairy Products: manganese groats 30 grams, milk 300 g, eggs 1/4 piece, butter creamy 8 grams, sugar 3 g, water 220 g. Semolina is slowly poured into boiling water, stirring so that lumps do not form. Continue to stir, cook until done 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg mixed with 100 g
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