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Recipes for cooking at home


SNACKS, SALADS

SALAD APPLE - TOMATO
Products: apples 50 g, tomatoes 40 g, parsley green 15 g, sugar substitute 8 g, vegetable oil 10 g
Wash fruits and vegetables in running water, grate apples, chop tomatoes into small slices, finely chop the greens and mix everything carefully, add sugar substitute and vegetable oil.

FRESH TOMATOES SALAD
Products: fresh tomatoes 100 g, vegetable oil 5 g.
Prepared tomatoes cut into thin slices, pour with vegetable oil.
SALAD OF BEET AND PRUNES
Products: beet 90 g, dried prunes 35 g, vegetable oil 5 g, salt.
Cook beets in their skins, cool, peel, grate on a fine grater. Wash the prunes, put them in a saucepan, rinse with boiling water, let the water drain, cover tightly, let stand for one hour, remove the bones and chop finely. Prepared beets and prunes combine, add vegetable oil and gently mix.

SALAD OF BEET AND APPLE
Products: beets 100 g, apples 70 g, citric acid to taste.
Wash beets, cook, cool, chop sticks. Peel apples, core, chop, combine with beets, season with citric acid, put in a salad bowl with a slide, decorate
slices of apples.

SALAD FROM CARROT AND GREEN PEA



Products: 110 g carrots, 250 g canned peas, 10 g parsley, 30 g kefir or 6 g vegetable oil.
Grate carrots on a fine grater, add peas, chopped parsley and season with kefir or vegetable oil.

SALAD FROM RAW CARROTS AND APPLES
Products: 200 g carrots, 1 apple.
Wash carrots, peel, grate. Apple wash, grate, then mix the apples and carrots together.

THE VINAIGRETTE
Products: potatoes 25 g, beets 25 g, carrots 15 g, vegetable oil 6 g
Boil potatoes and beets, carrots and cool, then peel and chop finely. Combine prepared vegetables, add vegetable oil to them, salt and mix.

BAY FISH
Products: 250 g of fish (cod, pike, pike perch, bream), 200 g of roots, salt, 6 g of gelatin.
Wash the fish, clean, cut, cut off the head, wash thoroughly. The roots wash, clean, rinse and with the head of the fish pour water, salt and cook the broth. Put the sliced ​​fish, bay leaf into the ready broth and cook until ready (15-25 minutes)
Strain the broth, dissolve in it the gelatin washed and soaked in pre-gelatin, seasoned to taste. Prepared in this way jelly pour fish, laid out on a platter, and put on the cold.
Before serving, sprinkle with lemon juice.

HEALTHWORK PASHTET
Products: herring fillet 80 g, white bread 15 g, milk 15 g, butter 6 g, 1/4 egg.
Soak herring fillet in water, skip through a meat grinder, add soaked in milk and pressed bread, finely chopped boiled eggs, butter and mix thoroughly.

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

CHICKEN IN THE STUDIO
Products: 150 g chicken, 3 g gelatin, egg and greens for decoration.
Boil chicken, cut into 4 parts, and cool in the same broth in which it was boiled. Then separate the flesh from the bones and cut it into pieces. Strain the broth, add gelatin dissolved in the hot broth and mix. Seasoned and folded meat should be filled with broth, seasoned with steep eggs, greens and let it cool.

FIRST MEAL
POOL MEAT WEAK
Products: 100 g of bones, 20 g of roots, 600 g of water.
Finely chopped bones pour water and boil quickly. Then cook for 4 hours on low heat. An hour before the end of cooking add carrots, onions, celery. Strain the cooked broth and use for different soups.

COOL 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 chop up the bones with cold water, let it boil quickly and, after turning down the heat, boil for 4 hours. Lighten the cooked broth as follows: take the minced meat, mix with egg white and dilute a little with water. Then put all this in the broth, cook for 1 hour. Simultaneously put fried carrots, onions, celery, parsley, fried without fat, but not burnt. Cooked broth through double gauze. Serve transparent with various additives: rice, dumplings, noodles, vegetables.

BOX WITH RICE
Products: 400 g broth, 40 g rice.
Boil rice in a little water. Drain the water, wash the rice with boiled water and let it drain. Serving to the table, put the rice in a plate and pour the broth, the recipe of which is given above.


MEAT BOX with egg flakes
Products: 450 g clear broth, 1 egg, 30 g milk, 5 g butter.
The recipe for cooking broth is given above.
Mix the egg with milk, pour into a greased saucepan, close and fry the omelette. Then, cutting the omelet around the edges, carefully remove it, cut into small pieces, put in a plate and pour broth.
SOUP POTATO WITH MEAT BATTLES
Products: 400 g of broth, 8 g of butter, 250 g of potato, 1/2 egg, 20 g of onion, parsley.
Meat mince, add 10 g of onion, egg, salt and mix well. Roll meat into round meatballs and boil them in broth. Boil the rest of the broth, put the potatoes into it, chopped onion and fried in butter. When the soup is cooked, put meatballs in it and sprinkle with finely chopped parsley.

SOUP-PUREE 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 onions, 20 g of green peas, 15 g of rice, 5 g of egg yolk, 15 g of oil, 30 g of loaf.
Fry the onion with a little oil, add the chopped vegetables, add broth and simmer until the vegetables are soft. Then rub through a sieve.
Separately, boil rice in broth, also rub it through a sieve and mix with pureed vegetables. Dilute with the rest of the broth, add egg yolk, heat, put the rest of the oil and serve with white breadcrumbs.

FISH GRAIN
Products: 1 liter: bones - head, large bones 200 g, fish meat 100 g, onion 20 g, parsley root 10 g, water 1100 g
Rinse the head and bones, chop, pour with cold water, boil for one hour after boiling. Let the foam harden and remove it. After boiling the bones for an hour, add the fish meat to the pan and continue cooking for another hour. Half an hour before cooking, add onion, roots and a little salt to the broth. Strain the ready broth, fish used for the second course.

FRUIT SOUP
Products: 100 g of apples, 100 g of currants, 100 g of plums, sugar, half a tablespoon of starch, 3 tablespoons of cream, orange peel.
Wash apples, cut into several slices, wash plums, remove bones, wash currants, peel. Cook the fruit, putting them in boiling water, rub through a sieve, boil. Boil potato starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange peels to taste, add cream.
For soup, you can use apples, cherries, plums, strawberries, strawberries, blueberries at the rate of 100 g per serving.
SECOND COURSE MEAT PUREE
Products: beef meat II category 110 g, bechamel sauce 40 g, butter 4 g.

Boil meat and skip 2 times through a meat grinder. Then add bechamel sauce and grind well. Instead of bechamel sauce, you can add beef broth. Puree serve with butter.

Beef Souffle
Products: beef II category 110 g, milk 25 g, 1/4 egg, butter 3 g.
Peel the meat of tendons and films, boil, mince twice. Prepare the milk sauce and mix thoroughly with the chopped meat. Separate the egg white from the yolk, put the yolk in the meat, add butter, mix. The whipped protein is gradually introduced into the meat puree. Stir and put in a greased form. Bring to readiness in a water bath.

GULYASH FROM BOILED MEAT
Products: beef meat 110 g, wheat flour 6 g, butter 6 g.
Boil meat, cool, cut into thin slices across the fibers, cook bechamel milk sauce, pour meat on it, add a little salt and cook for 1 hour over low heat.

BEFSTROGANI FROM BOILED MEAT
Products: beef 200 g, butter 10 g, sour cream 40 g, carrots 60 g

Low-fat beef boil, cool, cut into thin elongated pieces. Put in a deep frying pan, add water, add boiled carrots and rubbed through a sieve, simmer for 10 minutes. Then add sour cream, butter and heat.
Serve with vegetable or rice porridge.

BIFSTEKS STEAM
Products: 210 g of beef, 17 g of butter, a slice of lemon, parsley.
Cut the cleaned meat into small pieces, beat off and steam until softened. Before serving, on each steak, put a slice of lemon, decorated with a circle of oil. Grind the oil with finely chopped parsley.

CHICKEN STEAM SCALLS
Products: 250 g chicken, 20 g stale loaf, 25 g milk, 13 g butter.
Skim meat from a bone grinder, add a loaf or a loaf soaked in milk, mix again, put a little butter, mix well and cut the meatballs. Steam.
Serve with a side dish, watered with butter.

ZAPEKANKA FROM THE BOILED MEAT WITH RICE
Products: 150 grams of beef, 25 grams of rice, 15 grams of butter, 1/2 egg.

Cook separately lean beef and rice. Skip everything twice through a meat grinder. Add the egg yolk, a little oil, add the whipped white and mix. Put in a dish for baking, cover and bake.

Serve with butter or white sauce.

CUTLETS MEAT STEAM
Products: per 100 g: meat 150 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 30 g
Separate the meat from the bones, tendons, films, cut into small pieces and mince along with soaked in water and lightly pressed bread. Minced meat with salt, knock out well, gradually adding one tablespoon of cold water.
Make cutlets of cutlet mass and cook them in a special saucepan - double boiler. If there is no such pan, 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 grid. From the moment water boils until the cutlets are ready, it takes 20 minutes.
MEAT TEFTELS
Products: per 100 g: meat 150 g, wheat bread 20 g, butter 6 g, carrots 12 g, onion 6 g, cauliflower 25 g, bone broth, parsley root 3 g.
Vegetables cut, pour broth and stew on low heat until cooked. During the stewing of vegetables to cook meat. Flesh meat together with bread, wetted in water, twice mince. In a cooked stuffing add a tablespoon of warm water, melted butter and mix well. From the resulting mass make round meatballs and dip them in the broth with vegetables for about 15 minutes. After cooking meatballs, vegetables can be used as a side dish.


PUD OF BEEF OR CHICKEN
Products: per 100 g: beef pulp 90 g (chicken pulp 85 g), milk 25 g, 15 g loaf, 1/4 egg, butter 6 g
Beef or chicken pulp twice minced with white bread soaked in milk, add salt, milk and stir well to obtain a slurry, add egg yolk and stir again. Beat the protein until a strong foam is obtained, pour it into the meat mass, mix it gently, then put it in a small saucepan, greased with oil, cover with oiled paper. Place the pot of meat in a water bath, cover it with a lid, put on a strong fire before boiling, and then transfer to the weakest fire, you need to make sure that the water boils. Pudding is ready in 40 minutes. When serving, pour over broth. Garnish with mashed potatoes or carrots.

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

BOILED FISH IN POLISH
Products: fish (cod, hake, carp, pike, sea bass) 200 g, onion 15 g, butter 4 g, 1/4 egg, parsley root 5 g, water 250 g

Cut the prepared fish into pieces. In salted water put onions, parsley root and bring to a boil. Put small pieces of fish in boiling water and bring to a boil over high heat, then continue to boil for 30 minutes over low heat. Remove the finished fish (with a fork) from the broth, carefully examine each piece and remove the bones. Then sprinkle the fish with fine chopped egg and pour with melted butter.
Serve mashed potatoes or boiled potatoes.

CUTLETS FISH
Products: fish 90 g, milk 20 g, white bread 20 g, 1/4 egg, wheat crackers 6 g, vegetable oil 10 g
Fillet fish without skin and bones through a meat grinder, combine with bread, salt, and soaked in milk, mix well. Again mince and mix well. Make cutlets from the resulting mass, roll them in sifted breadcrumbs and cook for a couple.
Garnish can be boiled potatoes or other vegetables.

FISH SOUFFLE
Products: fish fillet 90 g, wheat bread 9 g, egg 1/2 part, milk 20 g, vegetable oil 4 g
Prepared fillet mince, combine with egg yolk and bread, soaked in milk. Beat egg whites and combine with minced meat. The whole mass is well mixed and put in a pan, greased with oil. Bake in the oven until cooked. Readiness is determined by a fork.

OMELETTE

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

In 15 g of milk, carefully grind the flour, combine with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan, greased with butter and put in an oven with medium heat (150-170 degrees).
By the omelet can serve vegetable puree, fresh tomatoes.

OMELET PROTEIN STEAM
Products: egg - 2 proteins, milk 70 g, butter 3 g.
Wash eggs, separate the whites from the yolks. Squirrels well whisk whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.
Oatmeal oatmeal
Products: milk 110 g, groats 20 g, sugar 6 g, butter 4 g, water 110 g
With continuous stirring, gradually boil the cereal in a trickle of water and boil it over low heat until a homogeneous mass is obtained. Place the pot of porridge on a small fire or in a water bath for 1 hour. Then add sugar, raw milk to it and boil for 3 minutes while stirring. In the finished porridge put the butter and stir.

BUCKWHEAT CROWN
Products: cereal grain 50 g, water 100 g, butter 4 g.
Pour the cereal into the water, pour in the salt solution, stir, tightly close the lid and put on medium heat. When the croup will take in

all the water, put the pot with porridge on a small fire for 25 minutes. In the finished porridge add oil and stir.

CAVING PAD - APPLE
Products: cottage cheese 40 g, apples 45 g, 1/4 egg, sugar 15 g, wheat crackers 5 g, butter 4 g, jam syrup 6 g
Curd cheese through a sieve, add grated on a fine grater apples, sugar, crackers, yolk. Beat the protein and enter into the mass, stirring from the bottom up. Put the prepared mass in the form oiled and sprinkled with breadcrumbs, cover with oiled paper. Boil the pudding in a water bath for 45 minutes. Ready to pour pudding with jam.

FRESH JAMSHAU 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.
Boil the milk, add the butter, salt, sugar and, stirring slowly, gradually add the semolina. Boil until the cereal is soft. Then put on a dish, sprinkle with sugar, pour the jam or juice.

BAKED APPLES WITH SUGAR
Products: apples 150 g, sugar 25 g.
Remove the cores from the well-washed apples, fill the pits with sugar. Apples put in a deep frying pan or in a saucepan, pour water 2 cm high on the bottom and put on the stove or in the oven for 10 minutes. Apples are considered ready when they are soft and dark yellow in color.

SAUCES
WHITE SAUCE
Products: broth 100 g, wheat flour 6 g, butter 4 g.
Fry the flour until yellowish, rub with butter and, with continuous stirring, combine with hot broth and, continuing to stir, boil the sauce for 10 minutes.
Serve the sauce to various fish and meat dishes.

SAUCE BESHAMEL MILK
Products: milk 60 g, wheat flour 7 g, butter 5 g.
Dry flour in the oven in a pan without fat until light - yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, let it boil well. Ready sauce dressing with butter.

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

SAUCE FROM BERRIES
Products: fresh berries 50 g, sugar 15 g, starch 5 g
Prepared berries rub through a sieve. Put sugar into the resulting mass, pour in water (part of it should be left to dilute starch), mix and bring to a boil over low heat.
Serve with dishes of cereals, cottage cheese, pasta.

VITAMIN DRINKS DRINKS FROM FRESH APPLES
Products: berries 100 g, sugar 20 g, water 220 g
Rinse fresh berries with cold drinking water, peel off the fruit, knead well, squeeze the juice through gauze and put on the cold. Squeeze the juice with hot water, let it boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.

HANDLE PURPOSE
Products: dried rosehips 35 g, water 300 g, sugar 20 g (add before use).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under the lid closed. Remove from heat and insist 3 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.

MILK KISSEL
Products: milk 110 g, 5 g of potato starch, sugar 9 g.
Boil half a serving of milk, sugar in a frying pan to a cream color and dissolve in milk. In the second half of the milk, stir the starch and slowly stirring, gradually pour into the hot milk with sugar, bring to the boil. Cool ready kissel.


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Recipes for cooking at home

  1. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dilute with hot water, add wiped boiled potatoes and boiled rubbed zucchini. SOUP RICE MICINOSE Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  2. Recipes for cooking at home
    Salads, appetizers SALAD FROM FRESH TOMATORS Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. SALAD OF CABBAGE WITH CARROTS Foods: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons parsley, a little salt. Chop cabbage, apples and
  3. Recipes for cooking at home
    VEGETABLE DISHES, SALADS OF BOILED BEET SALADS Products: beet 120 g, vegetable oil 7 g. Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop into sticks. Raw carrot grate on
  4. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sour cream 20 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop them into strips. Grate raw carrots and mix with apples. Season with sugar and pour over sour cream. SALAD OF TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Recipes for cooking at home
    SALADS, SNACKS SALAD OF CABBAGE WITH APPLES Foods: 0.5 kg of white cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Clean the cabbage from wilted leaves, wash, chop, salt, put a little sugar, mix well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking at home
    SALADS AND SNACKS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND CURED PRODUCTS Products: tomatoes 5 pieces, 2 onions,
  7. Recipes for cooking at home
    Vegetable Dishes SALAD OF CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onion, dill, 1 tablespoon of vegetable oil. Enumerate lettuce leaves, rinse, cut into large pieces, add cucumbers sliced ​​into circles, chopped green onions, add vegetable oil, mix gently. Then put in a salad bowl, sprinkle with dill,
  8. Recipes for cooking at home
    VEGETABLE DISHES Eggplant BOILED Foods: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar. Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When they are ready, drain and serve to the table, sprinkled with toasted rusks and with a slice
  9. Recipes for cooking at home
    SALADS, STARTERS 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 OF BEET AND PRINCOTE Products: beet 90 g, prune 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in the peel, cool, peel, grate on a fine grater. Prunes
  10. Recipes for cooking at home
    Carrots rubbed Foods: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley. Wash carrots, peel, rinse, chop, put in lightly salted boiling water when soft, rub through a sieve, dilute with milk or water, boil, season to taste and put butter on the table. SALAD OF COOKED BEET Products: beet 120 g, butter
  11. Recipes for cooking at home
    САЛАТЫ САЛАТ ИЗ СВЕЖИХ ОГУРЦОВ И ЛИСТВЕННОГО САЛАТА СО СМЕТАНОЙ Продукты: огурцы 80 г, салат 60 г, сметана 30 г, сок лимона и сахар по вкусу. Огурцы вымыть, очистить, салат перебрать, вымыть. Подготовленные овощи нашинковать, смешать, заправить сметаной, соком лимона или лимонной кислотой, сахаром. Выложить в салатник горкой. САЛАТ ИЗ СВЕКЛЫ И ЯБЛОК СО СМЕТАНОЙ Продукты: свекла 80 г, яблоки
  12. Recipes for cooking at home
    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ МОРКОВИ И ЯБЛОК Продукты: морковь 90 г, яблоки 75 г, сметана 25 г, сахар 7 г. Морковь вымыть, очистить, натереть на мелкой терке, добавить очищенные и натертые на крупной терке яблоки, сахар, половину сметаны и перемешать. Выложить в салатник горкой и полить оставшейся сметаной. САЛАТ ИЗ ЯБЛОК И ПОМИДОРОВ Продукты: яблоки 50 г, помидоры 45 г, зелень петрушки и
  13. Recipes for some dietary dishes at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks must be approached with great caution. Food that is prescribed for gastric ulcer is gentle, and snacks stimulate the work of the digestive organs. However, start taking
  14. Recipes for some dietary dishes at home
    FIRST COURSES SOUP DESSED MILK Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Slowly pour the semolina into boiling water, stirring so as not to form lumps. Continuing to stir, cook until ready for 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Mix raw egg with 100 g
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