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Recipes for cooking at home


SALADS, SNACKS
CARROT AND APPLE SALAD
Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g.
Wash carrots, peel, grate on a fine grater, add peeled and grated apples, sugar, half of 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 dill
15 g, vegetable oil 12 g, sugar 7 g.

Wash fruits and vegetables in running water, grate apples, chop the tomatoes into small slices, finely chop the greens, mix everything carefully, add sugar and vegetable oil.
SALAD OF BOILED BEET
Products: beet 120 g, vegetable oil 7 g.
Cook beets in their skins, cool, peel, grate and fill with vegetable oil.
THE VINAIGRETTE
Products: potatoes 30 g, sauerkraut 40 g, beet 30 g, carrots 10 g, fresh cucumbers 30 g, vegetable oil 9 g
Boil potatoes and beets, carrots and cool, then peel and cut into small cubes. Cucumbers chop on a coarse grater. All prepared vegetables combine, fill with vegetable oil, salt and mix.
FRESH TOMATOES SALAD
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.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: meat 50 g, fresh cucumbers 40 g, potatoes 50 g, boiled beets 30 g, boiled carrots 30 g, 1/4 egg, vegetable oil 18 g, apples 20 g
Boiled vegetables and boiled meat cut into small plates, add peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Egg boiled hard boiled, finely chopped. Vegetables put a slide in a salad bowl, garnish with meat, fresh cucumbers, apples, sprinkle with chopped egg and parsley.
COLD BOILED MEAT
Products: 200 g of beef, parsley.
Wash meat with cold water, boil it quickly, and then continue to cook slowly. When the meat is cooked, cool it, cut into slices along the fibers and garnish with greens.
CHICKEN IN STUDIO
Products: 150 g chicken, 3 g gelatin, egg and greens for decoration.
Cook the chicken, cut into 4 parts, and cool it in the same broth in which it was boiled. Then separate the pulp from the bones and cut it into pieces. Strain the broth, add the dissolved gelatin and mix. Fill the broth with meat with seasoned broth, decorate with steep eggs, greens and let it frost.




CHICKEN SALAD
Products: 160 g of chicken, 60 g of potatoes, 25 g of fresh cucumbers, 20 g of lettuce, a slice of lemon.
Cook the chicken, separate the flesh from the bones and cut into thin slices. Milk, wheat flour and butter to prepare milk sauce. Boiled potatoes and cucumbers cut into thin slices, mix them with meat and part of the milk sauce. Then put in a salad bowl and pour the rest of the sauce on top. Decorate with eggs and herbs.
FISH STUFFED
Products: 200 g low-fat fish, 15 g stale white bread, 40 g carrots, 10 g butter, 30 g milk.
To remove the fish from the 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, flesh together with soaked in milk and pressed bread through a meat grinder, then add salt, mash well, stuff it with fish skin, sew on the head and cook. Put fish bones, carrots, onions, salt in a saucepan, pour fish broth or water and cook over a low heat in a closed saucepan. Cooked fish to cool and cut into pieces. Fish can be served with jelly, decorating each piece with an egg, carrot, lemon slices.
The fish prepared in this way can also be served hot, injected with melted butter.

Garnish can be boiled potatoes or potatoes.
mashed potatoes.
FIRST MEAL
MANNY MILK SOUP
Products: semolina 35 g, milk 310 g, 1/4 egg, butter 12 g, sugar 3 g, water 200 g
Slowly pour the semolina into boiling water, stirring so that there are no lumps. Continuing stirring, cook until ready for 10 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Mix the raw egg with 110 g of boiled hot milk, mix well and pour into the soup. Add salt, sugar, butter.
MILKING SOUP WITH PUMPKIN AND MANNA BREAST
Products: milk 300 g, pumpkin 90 g, semolina 20 g, sugar 17 g, butter 12 g, water 110 g
Peel the pumpkin, cut into small pieces and simmer with water until cooked, then rub through a sieve along with the liquid. Simultaneously boil the milk, boil the semolina in it, cook for 10 minutes, combine with the pumpkin and add sugar. Serve with semolina.
Soup Potatoes
Products: potatoes 160 g, water 350 g, butter 12 g, 1/2 egg, sour cream 15 g, flour 6 g, greens 8 g
Peel potatoes, wash, cook. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: dried in the oven and then cooled flour diluted in 30 g of potato broth, boil and strain. Mashed potatoes, sauce and potato broth mix, add the raw egg and butter, mix thoroughly. Boil soup, salt. Before serving, season with sour cream and sprinkle with finely chopped parsley and dill.
Oat soup
Products: oatmeal 35 g, water 370 g, butter, 12 g, milk 160 g, 1/4 egg, sugar 3 g.
Oatmeal to sort, wash, pour boiling water and cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring the soup to a boil, remove from heat. Raw egg shake and pour hot boiled milk into it. Add the soup with this mixture while it is still hot, add salt, sugar, butter to it.
RICE SOUP WITH MEAT
Products: meat 80 g, 1/4 egg, rice 25 g, milk 120 g, water 300 g, butter 12 g.
Separate meat from bones, clean from tendons and fat, wash, boil, cool and skip 4 times through a meat grinder. Rice to sort, rinse, pour boiling water, cook until full, then strain through gauze.

Add grated meat and salt to filtered rice water, bring to a boil, remove from heat. Mix raw egg with hot boiled milk and pour into soup. Mix well, add butter.
BORSCH ON VEGETABLE HOB
Products: 100 g of beet, 100 g of cabbage, 100 g of potatoes, 20 g of carrots, 10 g of parsley roots, celery, 20 g of onions, 3 g of flour, 3 g of sugar, 35 g of sour cream, 6 g of butter.
For borsch, instead of meat broth, vegetable broth is taken, vegetable broth prepared from vegetables: cabbage, carrots, roots. Boil for one hour, then strain the broth and use it to make borscht or other vegetable soup.
Cut beets, onions and carrots into small pieces, put in a saucepan, add fat, flour, some salt, vegetable broth and, with the lid closed, simmer until the vegetables are soft. In a strained vegetable broth, cook cabbage, boiled into small oblong pieces, and potatoes, sliced. Then add steamed vegetables, boil again, add sugar and salt. When serving, put sour cream in the borscht.
FRESH CABBAGE
Products: fresh cabbage 800 g, 3 teaspoons of flour, 2 tablespoons of butter, 0.5 cups of sour cream, parsley, dill, bay leaf.
Freshly chopped cabbage, a little salt, stew in oil, pour boiling water. Put the bay leaf, sautéed chopped onion, toasted flour in butter, boil. Add butter, sour cream, warm up, not boiling, add chopped greens.

Serve with sour cream.
SOUP FRUIT WITH RICE
Products: 100 g dried fruit, 450 g water, 12 g rice, 20 g sugar.
Wash dried fruits and soak in warm water. Then boil them in the same water, add sugar and leave for an hour in a well-closed saucepan.
Separately cook rice in such an amount of water that rice can boil freely. When the rice is cooked, decant the water. Wash rice with cold water (boiled) and put in fruit soup.
MILK SOUP WITH TEMPERAMENT
Products: 1 l milk or a mixture of water and milk, 90 g vermicelli, sugar, butter.
Put vermicelli in boiling water and cook for 6 minutes, drain the water, boil milk or a mixture of water and milk with the noodles and stir until it is ready, then put the sugar, and when served on the table - a piece of butter.
SOUP HERCULES MILK
Products: milk 300 g, oatmeal 35 g, butter 6 g, sugar

Pour the oatmeal in a thin stream into boiling water, boil for a few minutes, add hot milk and cook for 35 minutes until cooked. Fill with oil. Add butter to the finished soup.
SWEET SOUP FROM APPLES
Put boiled apples, cinnamon, cloves, sugar, lemon peel into boiling water and bring to a boil. With continuous stirring, add wheat flour, whipped with sour cream, and boil until thick. Season with lemon juice.
SECOND DISHES
CHICKEN BOILED IN MILK SAUCE
Products: 300 g chicken, 50 g rice, salt.
Peeled chicken cut in half, cook, cut into pieces. Put on a plate, cover with crumbly rice porridge and pour over all the milk sauce.
PREPARATION OF DAIRY SAUCE
Products: milk 60 g, wheat flour 7 g, butter 7 g.
Dry the flour in the oven in a pan without the fat until light yellow and cool. Boil the milk. Cool 1/4 part of milk, add dried flour, stir, pour in boiling milk, stirring constantly, and let it boil well. Finished dressing with butter.
Souffle from boiled beef

Products: meat 100 g, 1/4 egg, milk 20 g, flour 6 g, butter
creamy 5 g

Meat cleaned from tendons and films, boil, twice skip through a meat grinder.
Prepare the milk sauce and, kneading thoroughly, combine with the minced meat. Separate the egg white from the yolk, put the yolk in the meat, salt and mix. The whipped protein is gradually introduced into the meat puree. Beat the mass well and bring it to readiness on a greased frying pan under a lid or steamed for 20 minutes over low heat.
BOILED BEEF
Products: beef or veal meat 100 g, vegetable decoction 60 g, butter 4 g, sour cream 4 g
Wash, clean, rinse, chop, pour boiling water, salt and cook the vegetables prepared for cooking broth. Wash meat, put in boiling vegetable broth and cook until soft. Cut the finished meat into thin pieces and pour over the milk sauce.
CUTLETS MEAT STEAM
Products: per 100 g: meat 145 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 25 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, mix well, gradually adding one tablespoon of cold water.

Make cutlets of cutlet mass and cook them in a special saucepan - a 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.
Cutlets can be cooked from chicken, veal, fish. Stewed vegetables, boiled rice, buckwheat porridge are recommended as a side dish.
VELVET IN VEGETABLES
Products: 350 g veal, 120 g carrots, 120 g parsley, 100 g celery, salt.
Vegetables wash, peel, rinse, cut into strips. Wash, rinse, chop meat into pieces, discard. Put in a saucepan, add a little water and simmer on low heat, stirring occasionally. When the meat is soft, put a little tomato, sprinkle with parsley.
BAY FISH
Products: low-fat fish 100 g, gelatin 3 g, 1/4 egg, parsley 5 g, fish broth 100 g, cucumber 20 g, a slice of lemon.
Fish without bones cut into pieces. Boil the broth from the head and the trimmings, boil the fish in the same broth, remove the ready fish, put the soaked gelatin in the broth, let it dissolve and strain. Place the fish in deep dishes, decorate with egg, lemon, sliced ​​cucumber, greens and pour over the slightly cooled jelly.
CUTLETS FISH STEAM

Products: low-fat fish 100 g, milk 30 g, loaf 25 g,
Butter 5 g, a little salt.

Fish fillet without skin and bones through a meat grinder, combine with a loaf soaked in milk, mix well. Again, mince and mix thoroughly. Make cutlets from the resulting mass and cook them for a couple. Serve the burgers with hot butter.
STEAM CHICKEN WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 cups of green peas, 1 tablespoon of butter, 40 g sour cream, and salt.
Gutted and washed chicken cut into pieces. Put the sliced ​​carrots, parsley and potatoes in a stew or saucepan. Put chicken on them, sprinkle with salt, pour broth or hot water up to half, cover with dishes and cook. At the end of cooking add boiled green peas, sour cream, butter.
When serving, put the chicken on a dish, pour the juice in which it was boiled.
OMELET PROTEIN
Products: 2 egg whites, 70 g milk, 3 g butter.
Carefully wash the eggs and separate the whites from the yolks. Squirrel whisk well, adding carefully the milk and salt. Lubricate the pan or mold with oil, pour the mass into it and cook on the steam bath.


Pudding carrot with carrots
Products: cottage cheese 130 g, butter 5 g, sugar 8 g, carrots 12 g, sour cream 6 g, 1/4 egg.
Curd cheese, add sugar, flour, yolk, mix well. Prepare and cool the carrot puree, mix with the curd mass and add the whipped protein. Put in a greased form, brush with egg yolk, mixed with sour cream, bake in the oven.
Oatmeal milk
Products: milk 110 g, groats 20 g, sugar 5 g, butter 3 g, water 110 g
In the boiling water with continuous stirring, gradually pour the grits in a trickle and cook on low heat for 30 minutes until a homogeneous mass. Place the pot of porridge on a small fire or in a water bath for one hour. Add sugar, raw milk to hot porridge and cook for another 2 minutes, then put the butter and stir.
GREENWOOD POTTER
Products: low-fat cottage cheese 110 g, buckwheat 60 g, sugar 15 g, butter 7 g, egg.
Boil buckwheat porridge, cool it, mix it with a raw egg, sugar, cottage cheese, put in a greased form and cooked in a pair or in the oven.
Serve krupenik with jam or sour cream.

LAZY BATTLES
Products: 0.5 kg of cottage cheese, 0.5 cups of flour, 1 egg, 1 tablespoon of sugar, 1 tablespoon of butter, 4 tablespoons of sour cream, salt.
Grind cottage cheese, add salt, sugar, egg, flour and mix well. From the resulting mass, roll out the oblong flagella (sausages) with your hands, flatten them to a thickness of 1 cm, cut into 5 cm long pieces and boil in salted water. When the dumplings come up, remove them with a skimmer and pour with melted butter so that they do not stick together.
When serving, pour the dumplings with sour cream or sprinkle with sugar.
BUCKWHEAT CROWN
Products: cereal grain 50 g, water 100 g, butter 3 g.
Pour the cereal into boiling water, stir, tightly close the lid and put on medium heat. When the croup has absorbed all the water, put the pan with porridge on a small fire for 30 minutes. In the finished porridge add butter or milk and stir.
MILK POTTER ON MILK
Products: 50 g of cereals, 10 g of butter, 150 g of milk, 5 g of sugar, 100 g of water.

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




VITAMIN DRINKS AND JUICES
HANDLE PURPOSE
Products: dried rosehips 30 g, water 250 g, sugar 10 g (added before use).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, cover with 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.
WHEAT BRANGE BROWN
Products: per 1 liter: 200 g wheat bran.
Place the bran in boiling water, cook for one hour, strain twice through a sieve or gauze, squeezing for the first time, and the second time without squeezing.
One portion - 250 g of broth.
The broth can be added to sauces, soups or cook 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.
Dry the dried fruit thoroughly, put in a sieve or colander and wash in running water. Pears and large apples cut into slices. Put prepared fruits into cold water and cook over low heat until soft all the pledged fruits. Sugar put in compote at the end of cooking. For flavor, you can put a crust of orange or lemon. Compote cool, remove the lemon rind.
COMPOT 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, free them from the stalks, rinse in running water, remove the core of apples, pears, cut into slices and put in boiling water with sugar. Remove pits from plums. Boil compote need on low heat until soft all pledged fruits. If there are fresh blackberries, raspberries, strawberries, strawberries, peeled tangerines and oranges, they are put into a ready compote, brought to a boil, removed from the heat and cooled.
CARROT JUICE
Products: carrots 200 g
Carrot, grated on a fine grater, squeeze through a double layer of gauze and get natural juice. From 200 g of washed and polished carrots get 120-130 g of juice.
MORS FROM CURRENT
Products: 200 g of currants, 200 g of sugar, 1 liter of water.

Squeeze currant juice through a juicer or mash the berries, add a little boiled water and strain through cheesecloth. The juice from the berries pour water, boil, strain, add sugar and raw juice.
Gluten Vase
Products: 2 glasses of berries, 1 cup of sugar, 30 g of gelatin, 4 glasses of water.
Rinse the berries, squeeze the 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 pre-soaked for 30 minutes in cold water so that it swells. Then, having chosen it from water, it is wrung out by hand, put into a dish, which is placed in a pot of boiling water and, stirring, heated until the gelatin is dissolved. Pour prepared gelatin into berry juice, mix well, strain, pour into prepared dishes and cool slightly.
HAPPY HERE
Products: chicory, root 1 part, horsetail, grass 1 part, yarrow, grass 1 part, St. John's wort, grass 1 part.
Take 1 tablespoon of the mixture to 1 cup boiling water. Insist 20 minutes. Drink 2-3 cups a day with warm liver cirrhosis.
MORS FROM HIPS AND APPLES

Products: 3 tablespoons of wild rose, 4 apples, 3 tablespoons
spoons of sugar, citric or orange peel, citric acid.

Peeled rose hips and apples cut into small pieces, pour with cold water, boil for a few minutes, strain, add sugar, a little lemon or orange peel, lemon juice or citric acid to taste.
MEDICAL TEA OF HERBS
Products: lemon balm, 1 part leaves, peppermint, 1 part leaves, chamomile, 1 part flowers.
One tablespoon of the mixture pour a glass of boiling water for 30 minutes.
Take the infusion one glass before meals.

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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, dissolve with hot water, add wiped boiled potatoes and rubbed. RICE SLIPPER SOUP 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 TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. Carrot Cabbage Salad Products: 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 the straw. 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 Products: 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 STARTERS 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 SURFACE 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,
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    VEGETABLE DISHES BEVERAGED BAKED PRODUCTS: 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 ready, strain and serve to the table, sprinkled with toasted breadcrumbs and with a slice
  9. Recipes for cooking 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 OF BEET AND PRUNES 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
    SNACKS, SALADS SALAD APPLE - ATTORNEY Foods: apples 50 g, tomatoes 40 g, parsley 15 g, sugar substitute 8 g, vegetable oil 10 g. Wash fruits and vegetables in running water, grate apples, chop the tomatoes into small slices , finely chop the greens and mix everything carefully, add sugar substitute and vegetable oil. FRESH TOMATOES SALAD
  12. Recipes for cooking at home
    SALADS OF SALAD FROM FRESH CUCUMBERS AND LIVELY SALAD WITH CEREALS Products: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste. Wash cucumbers, peel them, clean the lettuce. Prepared vegetables shred, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl slide. SALAD OF BEET AND APPLE WITH CRUSHED PRODUCT: beet 80 g, apples
  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 should be approached with great caution. Foods that are prescribed for stomach ulcers are gentle, and snacks stimulate the work of the digestive organs. However, start taking
  14. Recipes for some dietary dishes at home
    FIRST COURSES DARKNED MILK PRODUCTS 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 that no lumps form. 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. Raw egg mix with 100 g
  15. Recipes for some dietary dishes at home
    FIRST COURSES OUTER MILK MILKY PRODUCT: Groats “Hercules” 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Oatmeal pour into boiling water and cook at low boil until full cooking for at least an hour. Strain through cheesecloth. Bring the mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook an egg -
  16. Cooking some dietary meals 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, which is prescribed for diseases of the gastrointestinal tract, is gentle, and snacks stimulate the work of the digestive organs. but
  17. Recipes for some dietary dishes
    FIRST COURSES OF VEGETABLE SOUP PRODUCTS on 1 l: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables. Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes. Before serving
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