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Recipes for cooking individual dishes at home


SALADS, APPETIZERS
SALAD FROM CARROT AND APPLES
Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g.
Carrots are washed, peeled, grated, grated, grated and grated apples, sugar, half sour cream and mixed. 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 dill greens
15 g, vegetable oil 12 g, sugar 7 g.

Fruits and vegetables are washed in running water, apples are grated on a large grater, cut into small slices of tomatoes, cut finely, mix gently, add sugar and vegetable oil.
SALAD FROM VARNA BEET
Products: beet 120 g, vegetable oil 7 g.
Beet to cook in a peel, to cool, clear, grate on a large grater and to fill with vegetable oil.
THE VINAIGRETTE
Products: 30 g potatoes, 40 g cabbage, 30 grams of beets, 10 g carrots, 30 g cucumbers, vegetable oil 9 g.
Potatoes, beets, carrots boil and chill, then peel and cut into small cubes. Cucumbers chop on a large grater. All the prepared vegetables are combined, seasoned with vegetable oil, seasoned, mixed.
SALAD OF FRESH TOMATOES
Products: fresh tomatoes 110 g, vegetable oil 7 g.
Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil.

You can make a salad of tomatoes and cucumbers together.
SALAD FROM VEGETABLES WITH MEAT AND VEGETABLE OIL
Products: meat 50 g, fresh cucumbers 40 g, potatoes 50 g, beets cooked 30 g, carrots cooked 30 g, egg 1/4 pieces, vegetable oil 18 g, apples 20 g.
Boiled vegetables and boiled meat cut into small plates, add peeled and sliced ​​apples, chopped fresh cucumbers, season with vegetable oil, mix. Egg hard boiled, finely chopped. Vegetables should be placed in a salad bowl, decorated with meat plastics, fresh cucumbers, apples, sprinkled with chopped eggs and parsley on top.
COLD BREAD MEAT
Products: 200 g of beef, parsley.
Rinse the meat with cold water, quickly boil, and then continue to slowly cook. When the meat is cooked, chill it, cut into slices along 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 cool it in the same broth in which it was brewed. Then separate the flesh from the bones and cut it into pieces. Strain the broth, add the dissolved gelatin and mix. Filled broth pour the sliced ​​and folded into the dish meat, decorate with mugs of steep eggs, greens and let it freeze.




CHICKEN SALAD
Products: 160 grams of chicken, 60 g of potatoes, 25 g of fresh cucumbers, 20 grams of salad, a slice of lemon.
Cook the chicken, separate the flesh from the bones and cut into thin slices. From milk, wheat flour and butter, prepare the milk sauce. Boiled potatoes and cucumbers cut into thin slices, mix them with meat and some dairy sauce. Then put in a salad bowl and pour the top with the rest of the sauce. Decorate with eggs and greens.
FISH FISHED
Products: 200 g of lean fish, 15 g of stale white bread, 40 g of carrots, 10 g of butter, 30 g of milk.
The fish should be cleaned of scales and, without cutting the abdomen, remove the skin from it, for which it is necessary to make an incision on the skin around the head and pull it off the fish. Remove the bones, the flesh, along with the soaked in milk and squeezed bread, through the meat grinder, then add salt, grind well, fill the skin with fish, sew on the head and boil it. In the pan put also bones from fish, carrots, onions, salt, pour fish broth or water and cook over a small fire in a closed pan. Cook the boiled fish and cut into pieces. Fish can be served with jelly, decorating each piece with eggs, carrots, lemon slices.
Prepared in this way the fish can be served and in hot form, the bay melted butter.

Garnish can serve as boiled potatoes or potato
mashed potatoes.
FIRST MEAL
SOUP MUFF MILK
Products: manna cereal 35 g, milk 310 g, egg 1/4 piece, butter 12 g, sugar 3 g, water 200 g.
Manna cereals slowly pour into boiling water, stirring, so that there is no lumps. Continue to stir, cook until done 10 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg is mixed with 110 g of hot boiled milk, stir well and pour into the soup. Add salt, sugar, butter.
Beef soup with pumpkin and mango bun
Products: milk 300 g, pumpkin 90 g, manna cereal 20 g, sugar 17 g, butter cream 12 g, water 110 g.
Pumpkin to peel, cut into small pieces and stew with water until cooked, then rub through a sieve with liquid. Simultaneously boil the milk, brew semolina in it, cook for 10 minutes, combine it with pumpkin and add sugar. Serve on a table with semolina porridge.
SOUP POTATO
Products: potatoes 160 g, water 350 g, butter cream 12 g, egg 1/2 piece, sour cream 15 g, flour 6 g, herbs 8 g.
Peel potatoes, wash, cook. The broth is drained into another pan, the potatoes wipe through a sieve. Prepare the sauce: dried in an oven and then cooled flour to dissolve in 30 g of potato broth, boil and strain. Wiped potatoes, sauce and potato broth, add a raw egg and butter, mix thoroughly. Soup to boil, add salt. Before serving, add sour cream and sprinkle with finely chopped parsley and dill.
Oatmeal soup
Products: oat croup 35 g, water 370 g, butter cream 12 g, milk 160 g, egg 1/4 piece, sugar 3 g.
Oatmeal rind, rinse, pour boiling water and cook until ready. Decoction to filter, grind the croup through a sieve and mix with broth. Add hot milk, bring the soup to a boil, remove from heat. Raw egg to shake and pour hot boiled milk into it. With this mixture, season the soup, while it is still cold, add salt, sugar, and butter to it.
Soup rice with meat
Products: meat 80 g, egg 1/4 piece, rice 25 g, milk 120 g, water 300 g, butter cream 12 g.
Meat is separated from bones, cleaned of tendons and fat, rinsed, boiled, cooled and 4 times passed through a meat grinder. Rice to sort, rinse, pour boiling water, cook until completely boiled, then strain through gauze.

In a strained rice broth add the mashed meat, salt, bring to a boil, remove from heat. Raw egg mixed with hot boiled milk and pour into the soup. Mix everything well, add butter.
BIRCH ON VEGETABLE PREPARATION
Products: 100 g of beet, 100 g of cabbage, 100 g of potatoes, 20 g of carrots, 10 g of parsley root, celery, 20 g of onions, 3 g of flour, 3 g of sugar, 35 g of sour cream, 6 g of butter.
For borscht instead of meat broth is taken vegetable broth, vegetable broth, made from vegetables: cabbage, carrots, roots. Cook for one hour, then drain the broth and use it to prepare borscht or other vegetable soup.
Beet, onions and carrots cut into small pieces, put in a pan, add fat, flour, a little salt, vegetable broth and, closing the lid, stew until the vegetables become soft. In the decocted vegetable decoction boil the cabbage, boiled into small oblong pieces, and potatoes, sliced. Then add the stewed vegetables, boil again, add sugar and salt. When serving to a table in a borshch to put sour cream.
FRESH CAPS
Products: fresh cabbage 800 g, 3 teaspoons flour, 2 tablespoons butter, 0.5 cup sour cream, parsley, dill, bay leaf.
Fresh cabbage to chop, a little salt, stew in oil, pour boiling water. Put the bay leaf, toasted in oil, chopped onions, toasted in flour, boil. Add oil, sour cream, warm up, not bringing to a boil, pour chopped greens.

Serve with sour cream.
SOUP FROM DRIED FRUITS WITH RICE
Products: 100 g of dried fruit, 450 g of water, 12 g of rice, 20 g of sugar.
Dried fruits should be washed and soaked in warm water. Then boil them in the same water, add the sugar and leave for an hour in a well-closed saucepan.
Separately boil the rice in such a quantity of water that the rice can be freely brewed. When the rice is boiled, drain the water. Rinse rice with cold water (boiled) and put in a fruit soup.
DAIRY BREAD WITH VERMISHELY
Products: 1 liter of milk or a mixture of water and milk, 90 grams of vermicelli, sugar, butter.
In boiling water put vermicelli and cook for 6 minutes, drain water, pour vermicelli with boiling milk or a mixture of water and milk and, stirring, cook until ready, then put sugar, and when served on the table - a piece of butter.
SUPER HERCULES MILK
Products: milk 300 g, oatmeal 35 g, butter 6 g, sugar

Cover with a thin stream of Hercules in boiling water, boil for a few minutes, add hot milk and cook for 35 minutes until cooked. Refill with oil. Add the butter to the ready soup.
SWEET SOUP FROM APPLES
In boiling water put the diced apples, cinnamon, cloves, sugar, lemon crust and bring to a boil. With continuous stirring, add whipped with sour cream wheat flour and boil until thick. Season with lemon juice.
SECOND DISHES
CHICKEN DRIED IN DAIRY SAUCE
Products: 300 grams of chicken, 50 grams of rice, salt.
Peeled chicken cut in half, welded, cut into pieces. Put on a plate, overlaid with crumbly rice porridge and pour in all the dairy sauce.
PREPARATION OF MILK SAUCE
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. 1/4 of the milk is cooled, add the dried flour, stir, pour into boiling milk, stirring constantly, and give a good boil. Finished sauce to fill with oil.
SUFFLE FROM BEEF

Products: meat 100 g, egg 1/4 piece, milk 20 g, flour 6 g, oil
creamy 5 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, salt and mix. The beaten protein is gradually introduced into meat puree. The mass is well beaten and brought to the preparedness in an oiled frying pan under the lid or for a couple of 20 minutes on a small fire.
BOILED BEEF
Products: beef or veal meat 100 g, vegetable broth 60 g, butter 4 g, sour cream 4 g.
Prepared for cooking vegetable broth vegetables to wash, peel, rinse, cut, pour boiling water, salt and cook. Wash meat, put in boiling vegetable broth and cook until soft. Finished meat cut into thin pieces and pour the milk sauce.
COOKED MEAT VANS
Products: per 100 g: meat 145 g, wheat bread 20 g, wheat rusks 6 g, creamy butter 6 g, water 25 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. Forcemeat salt, mix well, 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.
Cutlets can be cooked from chicken, veal, fish. As a side dish, we recommend stewed vegetables, boiled rice, buckwheat porridge.
Veal IN VEGETABLES
Products: 350 g veal, 120 g carrots, 120 g parsley, 100 g celery, salt.
Vegetables are washed, peeled, rinsed, cut into strips. Meat wash, rinse, cut into pieces, discourage. Put into a saucepan, add a little water and simmer on low heat, stirring occasionally. When the meat becomes soft, put a little tomato, sprinkle with parsley.
FISHING FILLING
Products: lean fish 100 g, gelatin 3 g, egg 1/4 piece, parsley greens 5 g, fish broth 100 g, cucumber 20 g, lemon slice.
Fish without bones cut into pieces. From the head and scraps boil the broth, in the same broth to cook fish, ready fish to take out, put the soaked gelatin in the broth, allow to dissolve and drain. Put the fish in a deep dish, decorate with an egg, lemon, sliced ​​cucumber, greens and pour a lightly cooled jelly.
CAMPS FISHING STEAM

Products: fish of low-fat varieties 100 grams, milk 30 grams, a loaf of 25 grams,
butter creamy 5 grams, a little salt.

Fish fillets without skin and bones are to be passed through a meat grinder, combined with a loaf soaked in milk, 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 cutlets with warmed butter.
CHICKEN STEAM WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 glasses of green peas, 1 tablespoon of butter, 40 g of sour cream, salt.
Gutted and washed chicken cut into pieces. Put the carrots, parsley and potatoes into saucepans or pots. On them put chicken, sprinkle with salt, pour half a broth or hot water, cover the dishes with a lid and cook. At the end of cooking, add the boiled green peas, sour cream, butter.
When serving chicken on the table, put it on a dish, pour the juice in which it was cooked.
Ocelllet Protein
Products: 2 egg whites, 70 g of milk, 3 g of butter.
Thoroughly wash eggs and separate the proteins from the yolks. Protein whisk thoroughly, adding carefully milk and salt. Lubricate the frying pan or mold with oil, pour the mass into it and cook on a steam bath.


PUDING WITH THE CARROT
Products: cottage cheese 130 g, butter 5 g, sugar 8 g, carrots 12 g, sour cream 6 g, egg 1/4 pieces.
Cottage cheese wipe, add sugar, flour, yolk, mix well. Prepare and cool the carrot puree, mix with the curd mass and add whipped protein. Put in a greased form, grease with egg yolk, mixed with sour cream, bake in the oven.
Oatmeal porridge
Products: milk 110 g, cereals 20 g, sugar 5 g, butter 3 g, water 110 g.
In boiling water with continuous stirring, gradually pour the crock into the groats and cook on a small fire for 30 minutes until a homogeneous mass is obtained. Place the pan with porridge on a small fire or on a water bath for one hour. In hot porridge add sugar, raw milk and cook for 2 more minutes, then put the butter and stir.
BUCKET FROM GRECHNEI KASHI
Products: low-fat cottage cheese 110 g, buckwheat groats 60 g, sugar 15 g, butter cream 7 g, egg.
Boil buckwheat porridge, cool it, mix it with raw egg, sugar, cottage cheese, put in a form, oiled and cooked in steaming or in the oven.
Serve with a jam with jam or sour cream.

VEGETABLE LAZINOUS
Products: 0,5 kg of cottage cheese, 0,5 glasses of flour, 1 egg, 1 tablespoon of sugar, 1 tablespoon of butter, 4 tablespoons of sour cream, salt.
Curd well grind, add salt, sugar, egg, flour and mix well. From the mass obtained, roll out elongated flagella (sausages), squeeze them to a thickness of 1 cm, cut into pieces 5 cm long and boil in salted water. When the dumplings come up, take them out with a noise and pour with melted butter, so they do not stick together.
When serving dumplings to the table, pour sour cream or sprinkle with sugar.
KASHA GREEKNEVAYA FROZEN
Products: croissant 50 grams, water 100 g, butter 3 g.
Groats pour into boiling water, stir, close tightly with a lid and put on medium heat. When the croup will absorb all the water, put the pot of porridge on a small fire for 30 minutes. In the finished porridge add the butter or milk and stir.
PITCHED MASH ON MILK
Products: 50 grams of cereals, 10 g of butter, 150 g of milk, 5 g of sugar, 100 g of water.

In boiling milk with water, stirring, pour semolina.
Cook for 10 minutes and add sugar. Before serving, put butter in the porridge.




VITAMIN DRINKS AND JUICES
FITTINGS OF THE SCIPPER
Products: dried rosehip fruit 30 grams, water 250 g, sugar 10 g (add before consumption).
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.
REFRIGERATION OF WHEAT CUTS
Products: per 1 liter: 200 grams of wheat bran.
Cut bran in boiling water, boil for one hour, twice strain through a frequent sieve or gauze, first pressing, and the second - without pressing.
One serving - 250 g of decoction.
The broth can be added to sauces, soups or cooked kvass, adding sugar and yeast (2 g of yeast and 10 g of sugar per serving of 200 g).
DRIED FRUITS COMPOTE
Products: per 1 liter: total amount of dried fruit 120 g, sugar
100 g, water 1 l.
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.
COMPOTE FROM FRESH FRUIT AND BERRIES
Products: per 1 liter: total amount of fruits and berries 600 g, sugar 100 g, water 750 g.
Before cooking, sort the fruits, release from the pedicels, rinse in running water, remove apples from apples, pear, cut into slices and put in boiling water with sugar. Remove the seeds from the drain. Cook the compote on low heat until softness of all the stuffed fruits. If there are fresh blackberries, raspberries, strawberries, strawberries, peeled mandarins and oranges, they are laid in ready-made compote, brought to a boil, removed from the fire and cooled.
CARROT JUICE
Products: 200 g carrot
Carrots, grated on a fine grater, squeeze through a double layer of gauze and get a natural juice. From 200 g washed and polished, grated carrot receive 120-130 g of juice.
Sour Cream of Sour Cream
Products: 200 g of currant, 200 g of sugar, 1 liter of water.

Currant juice squeezed through a juicer or mash the berries, add a little boiled water and strain through gauze. Squeeze out the berries with water, boil, strain, add sugar and raw juice.
CREAM OF CRANKS
Products: 2 cups of berries, 1 glass of sugar, 30 g of gelatin, 4 glasses of water.
Berries are washed, squeezed juice out of them and put in a cold place. Squeeze pour hot water and cook for 10 minutes. Then strain, add sugar, boil again, remove the foam. Gelatin is preliminarily soaked in cold water for 30 minutes to make it swell. Then, selecting it from the water, it is squeezed out by hand, put in a bowl, which is put in a pot of boiling water and, stirring, heated until the gelatin is dissolved. Prepared gelatin pour into berry juice, stir well, drain, pour into prepared dishes and slightly cool.
TABLE OF WHOLE HERBS
Products: chicory, root 1 part, horsetail field, grass 1 part, yarrow, grass 1 part, St. John's wort, grass 1 part.
Take 1 tablespoon of the mixture for 1 cup of boiling water. Insist 20 minutes. Drink a day 2-3 cups warm with cirrhosis.
SALMON FROM FRUITS OF FRESHWICK AND APPLES

Products: 3 table spoons of dog rose, 4 apples, 3 table
spoons of sugar, lemon or orange crust, citric acid.

Peeled rose hips and apples cut into small pieces, pour cold water, boil for several minutes, strain, add sugar, a little lemon or orange crust, lemon juice or citric acid to taste in the broth.
THERAPEUTIC TEAMS FROM HERBS
Products: lemon balm, leaves 1 part, peppermint, leaves 1 part, chamomile, flowers 1 part.
One tablespoon of the mixture pour a glass of boiling water, insist 30 minutes.
Take infusion of one glass before eating.

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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
    APPETIZERS, SALADS SALAD APPLE AND TOMATO Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g. Fruits and vegetables wash in running water, grate apples on a large grater, cut small tomatoes into small slices , greens finely chopped and all gently stir, add sugar substitute and vegetable oil. SALAD OF FRESH TOMATOES
  12. 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
  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
  15. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUGHT BREAD MILK MIXED Food: cereal "Hercules" 45 g, milk 200 g, egg 1/4 piece, butter cream 15 g, sugar 2 g, water 250 g. Oat flakes fill in boiling water and boil at low boil until full boiling for at least an hour. Strain through gauze. Mucous broth to bring to a boil and remove from heat. From boiled hot milk and raw eggs cook egg -
  16. Preparation of 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 system to snacks should be approached with great care. Food, which is prescribed for diseases of the gastrointestinal tract, is sparing, and snacks stimulate the work of the digestive system. but
  17. Recipes for cooking some diet foods
    FIRST DISHES SOUP VEGETABLES Products per 1 l: potatoes 100 g, cabbage white-head 100 g, carrots 60 g, milk 300 ml, butter 30 g, vegetable broth. Peel vegetables and potatoes, cook until ready in a small amount of water, wipe through a sieve, combine with a decoction, add hot milk, lack the amount to fill with hot water and boil for 3 minutes. Before submission
  18. 7 recipes of fish dishes
    SALAD WITH TUNT Ingredients: · 2 pieces of fresh tuna (125 g), 1-2 cm thick, or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green salad; · 100 g avocado, sliced ​​in medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g of chopped beans; · 2 tablespoons
  19. 7 recipes for vegetarian dishes
    RICE WITH THE GABRIER Ingredients: · 2 pieces of pumpkin without seeds; · 230 g of cauliflower inflorescence; · 400 g of vegetables (cabbage or spinach); · 400 grams of boiled cinnamon or brown rice; · 400 grams of boiled or canned without salt and small bean additives (adzuka); · 230 g of soaked seaweed; Fresh coriander leaves (for garnish); A piece of ginger measuring 2.5 cm; · 1 head of garlic; · 60 g
  20. 7 recipes for chicken and lamb dishes
    FRIED CHICKEN WITH RICE To improve the taste, cook chicken breasts with skin, and before using, remove the skin. Ingredients: · 2 chicken breasts; · 2 heads of garlic; · 300 ml of balsamic vinegar; · 2 tablespoons of chopped rosemary; · 2 tablespoons of olive oil; · 1 teaspoon of sea salt; · 400 g of boiled wild or uncleaned (unpolished, brown) rice;
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