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Recipes for cooking at home


SALADS
SALAD FROM FRESH CUCUMBERS AND LARGE SALAD WITH CREAM
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 SMOKEN
Products: beet 80 g, apples 60 g, sugar 7 g, sour cream 25 g, citric acid to taste.
Wash beets, cook, cool, chop sticks. Peel apples, core, chop, combine with beets, season with citric acid, sugar, add half of sour cream. Put a slide in a salad bowl, garnish with slices of apples and pour over the remaining sour cream.

SALAD FROM RAWED CARROTS AND APPLES WITH CREAMY
Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 7 g.
Wash carrots, peel, grate. Peel apples, core, grate or cut into strips. Mix carrots and apples, add sugar, half sour cream, mix, put in a salad bowl and pour the remaining sour cream.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: meat 60 g, fresh cucumbers 50 g, potatoes 60 g, canned green peas 40 g, 1/4 egg, apples 30 g, vegetable oil 25 g
Boiled peeled potatoes and boiled meat cut into small plates, add canned green peas, peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Boil an egg hard and finely chop. Place vegetables in a salad bowl, garnish with plates of meat, fresh cucumbers, apples, sprinkle with chopped egg.

VINEGROUND WITH VEGETABLE OIL

Products: potatoes 50 g, carrots 40 g, beets 40 g, fresh cucumbers 40 g, apples 30 g, leafy lettuce 20 g, 1/4 egg, vegetable oil 20 g.
Cook potatoes, beets, carrots separately, cool, cut into small cubes. Apples, salad, fresh cucumbers wash, peel and chop finely. Boiled hard-boiled egg finely chopped. Mix vegetables with chopped egg, fill with vegetable oil. Place a salad in a salad bowl, garnish with lettuce leaves.

Fresh Cucumber Salad
Products: fresh cucumbers 100 g, sour cream 10 g
Prepared cucumbers cut into thin slices, lightly salt and put sour cream in them.

FRESH TOMATOES SALAD
Products: fresh tomatoes 100 g, sour cream 10 g.
Prepared tomatoes cut into thin slices, lightly salt and put sour cream in them. You can make a salad of tomatoes and cucumbers together.

SALAD FROM CARROT AND GREEN PEA
Products: 110 g carrots, 250 g canned green peas, 10 g parsley, 30 g sour cream.
Grate carrots on a fine grater, add peas, chopped parsley, season with sour cream salad.


SALAD FROM CARROTS, APPLES AND CUCUMBERS WITH COOKING
Products: 3 small carrots, 2 fresh cucumbers, 2 apples, 40 g of green salad, 100 g of tomatoes, 80 g of sour cream, lemon juice, sugar.
Carrots, cucumbers and apples with a cut heart cut into thin strips, add finely chopped lettuce. All mix, season with sour cream, adding lemon juice, salt and sugar to taste. Salad decorate with tomatoes, sliced.

SALAD FROM CARROTS AND BLACK CURRANT
Products: carrots 90 g, black currant 40 g, sour cream 15 g, sugar 7 g.
Wash carrots, peel, grate. Wash the black currants, peel off the inflorescences, mash a little with a wooden spoon, combine with carrots, add sour cream, sugar and mix gently.

SALAD OF BEET AND PRUNES
Products: beet 80 g, prunes 40 g, sugar 5 g, 1/2 hard boiled egg, walnuts peeled 10 g, sour cream 15 g
Beets cook, peel, grate. Wash the prunes, cover with hot water for 15 minutes, remove the stones and finely chop. Finely chop the egg, the kernels of walnuts to grind well. Mix everything thoroughly.

SALAD FROM POTATO WITH FRESH VEGETABLES
Products: 400 g potatoes, 1 fresh cucumber, 1 carrot, 1 tomato, 100 g sour cream sauce, greens.

Boil the potatoes, cut into cubes, wash the cucumbers and finely chop, grate raw carrots, finely chop the tomatoes, mix everything, pour sour cream sauce, garnish with parsley.

FRUIT AND VEGETABLE SALAD
Products: 2 medium apples, 1 fresh cucumber, 1 raw carrot, 50 g of salad greens, 50 g of sour cream, a bit of lemon juice, parsley.
Apples, cucumbers, carrots cut into strips, cut part of the salad greens into strips, mix everything up, add lemon juice, lightly salt and season with sour cream, sprinkle with finely chopped parsley.

SALAD FROM CARROT AND CREAM
Products: 1 carrot, 200 g of cottage cheese, 1 tablespoon of sugar, 2 tablespoons of sour cream.
Grate carrots, finely grate with cottage cheese, sugar and sour cream.
FIRST MEAL
SOUP POTATOES
Products: potatoes 170 g, water 370 g, butter 10 g, 1/2 egg, flour 7 g, sour cream 25 g, greens 7 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: diluted in the oven and chilled flour diluted in 40 g of potato broth, boil and strain. Mashed potatoes, sauce and potato broth mix, add a raw egg and butter, mix thoroughly. Boil soup, salt. Before serving, season with sour cream and sprinkle with finely chopped parsley.

SOUP MILK

Products: oatmeal 40 g, water 350 g, butter 8 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 and remove from heat. Shake a raw egg with a fork and pour hot boiled milk into it. Season the soup with this mixture, add sugar and butter to it.

BORSCH VEGETARIAN
Products: cabbage 140 g, beet 160 g, potatoes 160 g, carrots 60 g, onion 40 g, fresh tomatoes 110 g or tomato puree 15 g, parsley root 15 g, parsley 25 g, butter 30 g, sour cream 40
Cook vegetables until ready in a small amount of water. Cooked beetroot in water until half cooked, grate on a coarse grater and dip into the same water, then add the rest of chopped vegetables and cook them until ready. Add up to a liter amount of liquid to add hot water and bring to a boil. Before serving borsch, put sour cream and finely chopped greens in it.

MILK SOUP WITH TEMPERATURE
Products: 250 g vermicelli, 1.5 l milk, 600 g water, 1 tablespoon of butter, 1 teaspoon of sugar, a little salt.

Put the noodles in the water and cook for 5 minutes. Then pour the hot milk, add sugar and butter and cook until the noodles are soft.
COLD BORSCH
Products: 3 beets, 2 slices of rye bread, 100 g sour cream, 1 onion, dill, some sugar.
Make kvass from beet or black bread. Take 1.5 l of beet kvass, add finely chopped onions, a little sugar, finely chopped dill, season with sour cream and serve with boiled potatoes.

COOKING BEETLE KVASS
Boil beets, peel, cut into small pieces or grate on a coarse grater, pour boiling water and leave in a hot place for 30 minutes. Then cool, put the bread, tied in a clean cloth, and put in a warm place for one day for fermentation. When leavened, take out the bread.
MILK OF PUMPKIN WITH POTATO
Products: 6 potatoes, 2 cups sliced ​​pumpkin, 2 carrots, 0.5 tablespoon butter, 1 liter of milk, salt.
Dice potatoes and carrots into slices. Remove the peel from the pumpkin, remove the seeds and cut it into cubes. In boiling water, first put the carrots, then pumpkin, potatoes and cook until all the vegetables are soft. Ready salt soup, pour boiled milk. Heat the soup, then put the butter.

FRUIT SOUP

Products: rice 30 g, dried fruit 25 g, sugar 20 g.

To sort out dried fruits, rinse with warm water, sort them, cut large ones into two or three parts. Pour with cold water (except for dried apricots and prunes) and cook with the lid closed for 15 minutes, then add dried apricots, prunes and cook until fully cooked, put sugar and bring to a boil. Add cooked rice and sour cream to the finished soup.
SECOND DISHES
Oatmeal Milk Porridge
Products: 1 glass of oatmeal, 3 cups of milk, 1 tablespoon of butter, 0.5 tablespoon of sugar.
Pour the crushed oatmeal into the boiling milk, add a little salt and cook, stirring until softened. Add sugar, butter and put in the oven for a few minutes.
Pour the porridge with butter and serve.
Oatmeal Oatmeal "Hercules"
Products: 1 glass of oatmeal, 3 glasses of milk, 1 tablespoon of butter, a little salt, sugar to taste.
Pour oatmeal into boiling milk and, stirring, boil until thick, then add sugar and butter.
BUCKWHEAT CROWN
Products: groats 50 g, water 100 g, butter 4 g.
Pour the cereal into the water, add a little salt, stir, tightly close the lid and put on medium heat. When the croup absorbs all the water, put the pan with porridge on a small fire for 30 minutes. In the finished porridge add oil and stir.

BUCKWHEAT PELVYAZKAYA

Products: milk 400 g, groats 60 g, sugar 25 g, butter 9 g, water 350 g
With continuous stirring, gradually boil the cereal in boiling water and boil it over low heat until a homogeneous mass is obtained. Put the pot with porridge on a small fire or in a water bath for 40 minutes. Then add raw milk, salt, sugar to the hot porridge and cook for 3 minutes with stirring. In the finished porridge put the butter and stir.
OMELETTE
Products: per 100 g: 1 egg, 70 g milk, 3 g butter, 3 g wheat flour
In 20 g of milk, carefully rub 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.
By the omelet you can submit fresh tomatoes, vegetable puree.
OMLET WITH APPLES
Products: per 100 g: apples 60 g, egg 1/2 pieces, milk 40 g, butter 6 g.
Peeled apples cut into thin slices, stew in a pan with butter, pour the egg, beaten with milk, and put in the oven. Sprinkle ready omelette with powdered sugar and serve hot.
CARROT CUTLETS WITH COOKING

Products: per 100 g: carrots 110 g, milk 30 g, sugar 3 g, semolina 7 g, 1/4 egg, water 15 g, vegetable oil 7 g, sour cream 7 g
Peeled carrots cut into small pieces and simmer until soft in milk with water under tightly closed lid. Finished carrots mince, add salt, sugar and bring to a boil. Pour the semolina into the boiling carrot mass and, stirring, boil until thick, then cool slightly, add a beaten egg into it, stir and make cutlets. Fry cutlets on both sides until a crust appears, put in the oven for 5 minutes. When serving, cutlets pour sour cream.
POTATO CUTLETS
Products: per 100 g: potatoes 120 g, butter 10 g (5 g of them put in mashed potatoes), 1/4 egg, sour cream 15 g
Peel the potatoes, cook for a couple, knead well, add butter, egg, salt and mix thoroughly. Make cutlets from the mass, roll them in flour, fry on both sides until a pink crust appears.
When serving, cutlets pour sour cream.
RAGU VEGETABLE
Products: 6 potatoes, 3 pieces of carrots, 1 glass of green peas, 1 onion, 1 tablespoon of oil, 100 g of sour cream, a little salt.
Chop the onion and fry it in butter. Add diced or sliced ​​carrots and stew until softened. Then add boiled green peas, boiled sliced ​​potatoes, sour cream, salt, lightly mix and simmer a little more.
Boiled cabbage can be added to the stew. When serving, pour the stew with butter.

CARROT FROZEN
Products: 10 pieces of carrots, 1 tablespoon of butter, 1 tablespoon of sugar, 0.5 tablespoons of flour, a little salt.

Peel carrots, wash, cut into slices or slices, put in a pan, add a little water, oil and simmer until it becomes soft. Then fry the flour in the butter, dilute with hot milk or water, cook a little and pour the carrots. For taste, add a little sugar, a spoonful of sour cream (optional) and simmer a few more minutes.
When serving stewed carrots, pour over melted butter.
COTLETS CABBAGE
Products: 1 head of cabbage, 1 tablespoon of semolina, 1 egg, 0.5 cups of crackers, 1 tablespoon of butter, 1 onion, 150 g sour cream sauce, salt.
Cut cabbage into 6 parts and boil in lightly salted water. Remove the cabbage, let the water drain. Skip through a meat grinder together with onions fried in oil. Pour semolina, heat for 5 minutes, cool slightly, add egg, butter, a little salt. If the mass is thick, dilute it with sour cream, stir and make burgers. Moisten them with a beaten egg, roll in breadcrumbs and fry in well heated oil.
Instead of semolina and eggs in the ground cabbage, you can add slices of soaked and wrung out rolls and 2 tablespoons of potato starch.
When serving, sprinkle the cutlets with butter and serve sour cream sauce or tomato juice separately.
CANNED BASED COFFEE WITH SMOKED SAUCE
Products: cabbage fresh 320 g, milk 60 g, semolina 20 g, 1 egg, vegetable oil 7 g, sour cream 25 g, wheat flour 5 g
Wash cabbage, peel, finely chop and simmer in milk until tender. Then, while stirring, pour a thin stream of semolina into the cabbage, cook until thick and cool to a warm state. In a warm cabbage, add a beaten egg, salt, stir well. Put the finished cabbage mass into the pan, oiled, and put in the oven for baking until a pink crust forms on the casserole.
While the casserole is in the oven, you need to prepare the sauce: grind the flour well in sour cream and bring it to a boil with stirring. Pour the finished casserole with sour cream sauce.
Cheese
Products: cottage cheese 200 g, 1 egg, semolina 25 g, sugar 25 g, wheat flour 15 g
Add sugar, semolina, egg to cottage cheese and stir well. Put the curd mass on the board, sprinkled with flour, chop the cheesecakes, roll them in flour and fry in butter. Fried cheesecakes put in the oven for 10 minutes.
To the cheesecakes serve fruit puree, sour cream, milk sauce.
CLEAN APPLE PUD
Products: cottage cheese 110 g, apples 120 g, 1 egg, sugar 30 g, wheat crackers 15 g, butter 10 g, jam syrup 15 g
Curd wipe through a sieve, add grated apples, sugar, crackers, yolks. Beat the protein and add to the mass, mixing upwards. Put the prepared mass in the form oiled and sprinkled with breadcrumbs, cover with oiled paper. Boil the pudding in a water bath for 40 minutes. Ready pudding pour syrup any jam.

Instead of apples, you can use black currants, apricots, plums, raspberries, etc.

PRUNES, BAKED WITH CROP
Products: prunes 100 g, cottage cheese 90 g, sugar 15 g, sour cream 25 g
Rinse prunes thoroughly in warm water and pour boiling water for 8-10 minutes to make it soft. Remove from the water, dry with a napkin and then make a cut along each berry and squeeze out a stone. Inside each berry to put half a teaspoon of cottage cheese mixed with sugar. Put all prunes on a baking sheet and bake in the oven for 8 minutes at an average temperature. Baked prunes before serving, pour sour cream or any fruit juice.
CABBAGE MUSHROOM
Products: 400 g of white cabbage, 0.5 cups of milk, sugar, 0.5 tablespoon of crushed crackers, 1 teaspoon of butter.
Cabbage cleaned from spoiled leaves, wash, chop, put in boiling water with milk, sugar, salt. Boil, drain, serve sprinkled with reddened breadcrumbs, with a piece of butter.

BEETS STUFFED WITH RICE AND APPLES
Products: 600 g of beet, 25 g of rice, 150 g of apples, 60 g of cottage cheese, 25 g of raisins, 30 g of butter, 1 egg, 25 g of sugar, 90 g of sour cream.

Beets (2 pieces per serving) boil or bake in the oven, peel and cut the core to make it like a bowl. Shred apples, mix with sugar, grated curd, cooked rice, egg, butter. Fill the beets with this mass, put it on a greased frying pan, sprinkle with sour cream, drizzle with butter and bake.
Serve with sour cream.

PLASTIC RICE WITH BEET
Products: 350 g of beets, 550 g of boiled rice, 1 egg, 250 g of milk.
Boil rice and combine with chopped boiled beets. Raw eggs dilute with milk, add salt, mix. This mass pour rice mixed with beets and bake in the oven.

BEFSTROGANI FROM BOILED MEAT
Products: meat 110 g, butter 7 g, milk 60 g, wheat flour 7 g, sour cream 20 g, tomato juice 20 g, parsley.
Boil meat, cool, cut into thin slices. Prepare a white sauce, pour meat on them, add tomato juice, add a little salt and mix. Boil at low boil for 10 minutes and fill with sour cream. At the table, add a piece of butter and sprinkle beef stroganoff with finely chopped greens.

SAUCES
MILK SAUCE
Products: sour cream 70 g, flour 9 g, butter 9 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.

SAUCE SMOKED
Products: milk 70 g, wheat flour 8 g.
Boil half of the sour cream in the remaining sour cream and add the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, drain.

VEGETABLE SAUCE ON VEGETABLE HOB
Products: sour cream 40 g, flour 8 g, carrots 15 g, parsley root, celery root - 3 g each, onions 9 g, water 120 g
Prepare a vegetable decoction of carrots, onions, white roots. Boil sour cream, dried and chilled flour diluted with cold vegetable broth and pour gradually into boiling sour cream, let boil.

WHITE SAUCE
Products: per 100 g: broth 110 g, wheat flour 7 g, butter 5 g.
Fry the flour until light - yellow in the pan without fat, rub with butter and, with continuous stirring, combine with hot broth and, continuing to stir, cook the sauce for 9 minutes.

FRESH BERRIES SAUCE
Products: per 100 g: berries 45 g, sugar 15 g, potato starch 5 g, water 80 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
HANDLE PURPOSE
Продукты: сушеные плоды шиповника 30 г, вода 270 г, сахар 10 г (добавляют перед употреблением).
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.

ЯГОДНО - МОЛОЧНЫЙ НАПИТОК
Продукты: 0,5 свежего молока, 0,5 кг свежих ягод (земляника, клубника), сахар или сахарная пудра.
Молоко вскипятить, остудить, ягоды вымыть, дать стечь воде, выжать сок. Молоко, помешивая, соединить с соком, сахар положить по вкусу.

ЛИМОННО - МОЛОЧНЫЙ НАПИТОК
Продукты: 3 стакана свежего молока, 1 лимон, сахар.
Молоко вскипятить, остудить, лимон вымыть, выжать сок, размешать с сахаром или сахарной пудрой. Сок в молоко вливать осторожно, быстро перемешивая, чтобы оно не свернулось.

НАПИТОК ИЗ ПРОСТОКВАШИ

Продукты: 3 стакана простокваши, 1 пучок редиски, 1 ложка мелко нарезанного укропа.

Простоквашу разболтать, редиску вымыть, мелко нарезать, положить в молоко вместе с мелко нарезаным укропом.

НАПИТОК ИЗ СВЕЖИХ ЯГОД
Продукты: ягоды 100 г, сахар 25 г, вода 250 г.
Свежие ягоды промыть холодной питьевой водой, очистить от плодоножек, хорошо размять, сок отжать через марлю и поставить в прохладное место. Выжимки залить горячей водой, дать вскипеть, снять с огня, процедить, добавить сахар, размешать, остудить, соединить с сырым соком.
CARROT – APPLE DRINK
Продукты: яблоки 30 г, морковь 60 г, сахар 15 г, вода 250 г.
Rinse carrots, peel, grate, squeeze the juice through cheesecloth or in a juicer. Wash the apples, chop them, not peeling them, put them in boiling water, bring to the boil, leave for 3 hours, drain. Carrot juice pour into apple juice, add sugar. Этот напиток полезен и вкусен и без сахара.
MILK KISSEL
Продукты: молоко 100 г, картофельный крахмал 6 г, сахар 9 г.
Вскипятить половину порции молока, сахар прожечь на сковороде до кремового цвета и растворить в молоке. Во второй половине молока размешать крахмал и, быстро помешивая, постепенно влить в горячее молоко с сахаром, довести до кипения. Готовый кисель остудить.

APPLE COMPOTE

Продукты: 400 г яблок, 2 стакана воды, сахар 70 г, лимонная корка.
Boil water with sugar and lemon peel. Яблоки вымыть, очистить, разрезать на четвертушки, удалить сердцевину, сварить, опуская постепенно в кипящий сироп. To cool.

BERRY KISSELES
Продукты: 400 г ягод (малина, клубника, облепиха, смородина), 2 стакана воды, 60 г картофельного крахмала, сахар.
Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to a boil, add sugar. To cool.
ФРУКТОВЫЙ МУСС
Продукты: 400 г яблок (малины, клубники, вишни), 15 г желатина, 2 белка, сахар.
Gelatin wash, wet in cold water. Wash apples, chop, boil, sprinkle with water, rub through a sieve, put in a saucepan, add sugar, boil. Beat the whites in the foam, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.

ОТВАР ПШЕНИЧНЫХ ОТРУБЕЙ
Продукты: на 1 л: 200 г пшеничных отрубей.

Отруби опустить в кипящую воду, варить в течение одного часа, дважды процедить через частое сито или марлю, первый раз отжимая, а второй раз - не отжимая.
Одна порция - 250 г отвара.
Отвар добавляют в соусы, супы или приготовляют квас, добавив сахар и дрожжи (2 г дрожжей и 10 г сахара на порцию 200 г).

МОРКОВНЫЙ СОК
Продукты: морковь 200 г.
Морковь, натертую на терке, отжать через марлю и получить натуральный сок. Из 200 г промытой и очищенной, натертой моркови получают 120-130 г сока.

КОМПОТ ИЗ СВЕЖИХ ФРУКТОВ И ЯГОД
Продукты: на 1 л: общее количество фруктов и ягод 600 г, сахар 100 г, вода 750 г.
Перед варкой все плоды перебрать, освободить от плодоножек, промыть в проточной воде, удалить с яблок и груш сердцевину и плотную кожицу, нарезать фрукты кусочками, положить в кипящую воду с сахаром. Из слив удалить косточки. Варить компот на слабом огне до мягкости всех заложенных плодов. Свежую малину, клубнику, землянику, очищенные мандарины, апельсины закладывают в готовый компот, доводят до кипения, снимают с огня и охлаждают.

DRIED FRUITS COMPOTE
Продукты: на 1 л: сушеные фрукты 120 г, сахар 100 г, вода 1 л.
Сушеные фрукты тщательно перебрать, положить в сито или дуршлаг и вымыть в проточной воде. Pears and large apples cut into slices. Put prepared fruits into cold water and cook over low heat until all the fruit is laid softly. Сахар положить в компот в конце варки. For flavor you can put a crust of orange or lemon. Компот охладить, корочки лимона вынуть.

ФРУКТОВОЕ ПЮРЕ
Продукты: 3 яблока, 200 г слив или других фруктов, лимонная цедра, сахар.
Фрукты вымыть, положить в кипящую воду, сварить, протереть через сито, положить сахар и тертую лимонную цедру.




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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. 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 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. Затем положить в салатник, посыпать укропом,
  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
    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
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