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Recipes for cooking individual dishes at home

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.
Products: beets 80 g, apples 60 g, sugar 7 g, sour cream 25 g, citric acid to taste.
Wash beets, cook, cool, chop straw. Apples should be cleaned, the core removed, shredded, combined with beets, seasoned with citric acid, sugar, and half the sour cream. Put in a salad bowl, decorate with slices of apples and pour the remaining sour cream.

Products: carrots 80 g, apples 70 g, sour cream 25 g, sugar 7 g.
Carrots should be washed, peeled and grated. Apples to clean, remove the core, grate on a large grater or cut into strips. Carrots and apples mixed, add sugar, half sour cream, mix, put in a salad bowl and pour the remaining sour cream.
Products: meat 60 g, fresh cucumbers 50 g, potatoes 60 g, peas green canned 40 g, egg 1/4 pieces, apples 30 g, vegetable oil 25 g.
Boiled peeled potatoes and boiled meat cut into small plates, add canned green peas, peeled and sliced ​​apples, sliced ​​fresh cucumbers, seasoned with vegetable oil, mixed. Egg hard boiled and finely chopped. Vegetables should be placed in a salad bowl, decorated with plates of meat, fresh cucumbers, apples, sprinkled with chopped eggs on top.


Products: potatoes 50 g, carrots 40 g, beets 40 g, fresh cucumbers 40 g, apples 30 g, deciduous lettuce 20 g, egg 1/4 pieces, vegetable oil 20 g.
Potatoes, beets, carrots to cook separately, cool, cut into small cubes. Apples, lettuce, fresh cucumbers to wash, peel and finely chop. Boiled hard-boiled egg finely chopped. Mix the vegetables with chopped egg, season with vegetable oil. Vinaigrette put the hill into a salad bowl, decorate with lettuce leaves.

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

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.

Products: 110 g of carrots, 250 g of canned green peas, 10 g of parsley, 30 g of sour cream.
Carrots grate on a fine grater, add peas, finely chopped parsley, season with salad with sour cream.

Products: 3 small carrots, 2 fresh cucumbers, 2 apples, 40 grams of salad greens, 100 grams of tomatoes, 80 g of sour cream, lemon juice, sugar.
Carrots, cucumbers and apples with a cut core cut into thin strips, add finely chopped lettuce leaves. Mix everything, season with sour cream, adding lemon juice, salt and sugar to taste. Salad decorate with tomatoes, sliced.

Products: carrot 90 g, black currant 40 g, sour cream 15 g, sugar 7 g.
Wash carrots, peel, grate on a large grater. Black currant wash, clean from inflorescences, a little mash with a wooden spoon, combine with carrots, add sour cream, sugar and gently mix.

Products: beet 80 g, prunes 40 g, sugar 5 g, 1/2 steeply boiled eggs, walnuts peeled 10 g, sour cream 15 g.
Cut beets, peel and grate. Prune the raisins, cover with hot water for 15 minutes, remove bones and finely chop. Egg is finely chopped, the kernels of walnuts can be grinded well. Mix thoroughly.

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, rub the raw carrots, finely chop the tomatoes, mix everything, pour the sour cream sauce, and decorate with parsley.

Products: 2 medium-sized apples, 1 fresh cucumber, 1 raw carrot, 50 grams of salad greens, 50 g of sour cream, a little lemon juice, parsley.
Apples, cucumbers, carrots cut into strips, cut some greens of lettuce, mix everything, add lemon juice, lightly salt, season with sour cream, sprinkle with finely chopped parsley.

Products: 1 carrot, 200 g cottage cheese, 1 tablespoon sugar, 2 tablespoons sour cream.
Carrots grate on a fine grater, carefully grind with cottage cheese, sugar and sour cream.
Products: potatoes 170 g, water 370 g, butter cream 10 g, egg 1/2 piece, flour 7 g, sour cream 25 g, greens 7 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 chilled flour, dilute in 40 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, season with sour cream and sprinkle with finely chopped parsley.

Oatmeal soup

Products: oat croup 40 g, water 350 g, butter creamy 8 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 and remove from heat. Rinse the egg with a fork and pour hot boiled milk into it. With this mixture add the soup, add sugar, butter.

Products: cabbage, freshly harvested 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 greens 25 g, butter 30 g, sour cream 40 g.
Vegetables cook until ready in a small amount of water. Peel the beetroot in water until half cooked, grate on a large grater and lower into the same water, then add the remaining shredded vegetables and cook until ready. Reduce the amount of liquid missing to a liter with hot water and bring to a boil. Before serving the borsch on the table, put sour cream and finely chopped greens in it.

Products: 250 grams of vermicelli, 1.5 liters of milk, 600 g of water, 1 tablespoon of butter, 1 teaspoon of sugar, a little salt.

Vermicelli put in water and cook for 5 minutes. Then pour in hot milk, add sugar and butter and cook until the vermicelli becomes soft.
Borsh COLD
Products: 3 beets, 2 slices of black bread, 100 g of sour cream, 1 onion, dill, a little sugar.
From beet or black bread make kvass. Take 1.5 liters of beet kvass, add finely chopped onions, a little sugar, finely chopped dill greens, season with sour cream and serve on a table with boiled potatoes.

Beetroot, cook, peel, cut into small pieces or grate on a large grater, pour boiling water and leave in a hot place for 30 minutes. Then cool, put bread, tied in a clean cloth, and put in a warm place for one day for fermentation. When fermented, take out the bread.
Products: 6 potatoes, 2 cups chopped pumpkin, 2 carrots, 0.5 tablespoon oil, 1 liter of milk, salt.
Cut the potatoes into cubes, and the carrots into slices. With the pumpkin peel off, remove the seeds and cut it into cubes. In boiling water, first put the carrots, then pumpkin, potatoes and cook until all the vegetables become soft. Finished soup to salt, pour in boiled milk. Preheat the soup, then put the butter.


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

Dried fruits to sort out, rinse with warm water, sort, large cut into two or three pieces. Pour cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add the apricots, prunes and cook until ready, put the sugar and bring to a boil. Add the cooked rice and sour cream to the ready soup.
Oatmeal porridge
Products: 1 cup oatmeal, 3 cups milk, 1 tablespoon butter, 0.5 tablespoon sugar.
In boiling milk, pour crushed oatmeal, add a little salt and cook, stirring until softened. Add sugar, butter and place for a few minutes in the oven.
Pour oil over the porridge and serve it to the table.
Products: 1 cup oatmeal, 3 cups milk, 1 tablespoon butter, a little salt, sugar to taste.
In boiling milk pour oatmeal and stirring, cook until thick, then add sugar and butter.
Products: cereals 50 g, water 100 g, butter 4 grams
Pour the groats into the water, add a little salt, stir, close the lid tightly and put on medium heat. When the croup has absorbed all the water, place a pot of porridge on a small fire for 30 minutes. In the finished porridge add the oil and stir.


Products: milk 400 grams, cereals 60 grams, sugar 25 grams, butter 9 grams, water 350 grams.
In boiling water with continuous stirring, gradually pour the croup and boil on low heat until a homogeneous mass is obtained. A pot of porridge should be placed on a small fire or on a water bath for 40 minutes. Then in hot porridge add raw milk, salt, sugar and with stirring cook for 3 minutes. In the finished porridge put the oil and stir.
Products: per 100 g: 1 egg, milk 70 g, butter 3 g, wheat flour 3 g.
In 20 grams of milk, carefully grind the flour, combine with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan, oiled, and put in the oven with medium heat.
To the omelette you can serve fresh tomatoes, vegetable puree.
Products: per 100 g: apples 60 g, egg 1/2 piece, milk 40 g, butter creamy 6 g.
Peeled apples cut into thin slices, put out in a frying pan with butter, pour the egg, whipped with milk, and put in the oven. Finished omelet sprinkle with powdered sugar and serve hot on the table.

Products: per 100 g: carrots 110 g, milk 30 g, sugar 3 g, semolina 7 g, egg 1/4 part, water 15 g, vegetable oil 7 g, sour cream 7 g.
Peel carrots cut into small pieces and simmer until soft in milk with water under a tightly closed lid. Ready carrots to pass through a meat grinder, add salt, sugar and bring to a boil. In a boiling carrot mass, pour in semolina with a jet and, stirring, cook until thick, then cool a little, add the beaten egg, stir and make cutlets. Cutlets to fry on both sides before the appearance of a crust, put in the oven for 5 minutes. When serving the cutlets, pour on the cutlets with sour cream.
Products: per 100 g: potatoes 120 g, butter cream 10 g (of which 5 g put in mashed potatoes), egg 1/4 piece, sour cream 15 g.
Peel the potatoes, steam them, grind them well, add butter, egg, salt and stir well. From the received mass to make cutlets, to roll them in a flour, to fry from both parties before occurrence of a pink crust.
When serving the cutlets, pour on the cutlets with sour cream.
Products: 6 potatoes, 3 carrots, 1 glass of green peas, 1 onion, 1 tablespoon of oil, 100 g of sour cream, a little salt.
Cut the onion and fry it in oil. Add the carrots, cut into cubes or slices and simmer until softened. Then add the boiled green peas, boiled cut into pieces of potatoes, sour cream, salt, lightly mix and a little more put out.
In the stew can be added and boiled cabbage. When serving a ragout, pour on butter.

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

Carrots cleaned, washed, cut into slices or slices, put in a saucepan, add a little water, butter and stew until it becomes soft. Then fry the flour in oil, dilute with hot milk or water, cook a little and pour carrots. To taste, add a little sugar, a spoonful of sour cream (optional) and simmer for a few more minutes.
When serving, put the stewed carrot with melted butter.
Products: 1 head of cabbage, 1 tablespoon of semolina, 1 egg, 0.5 cups of biscuits, 1 tablespoon of butter, 1 onion, 150 g of sour cream sauce, salt.
Peeled cabbage head for 6 parts and boil in slightly salted water. Take out the cabbage, let the water drain. Pass through the meat grinder along with toasted onion. Pour semolina, 5 minutes warm up, cool a little, add egg, butter, a little salt. If the mass is thick, dilute it with sour cream, stir and make cutlets. Moisten them with beaten egg, roll in breadcrumbs and fry over well-warmed oil.
Instead of semolina and eggs in chopped cabbage, you can add slices of soaked and wrung bread and 2 tablespoons of potato starch.
When serving cutlets, cut the cutlets with oil and serve separately sour cream sauce or tomato juice.
Cabbage sauce with sauteed sauce
Products: white cabbage 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, chop and chop in milk until cooked. Then, with stirring, pour the semolina into the cabbage with a thin stream, boil until thick and cool to a warm state. In warm cabbage, add whipped egg, salt, stir well. Ready cabbage mass put on a frying pan, oiled, and put in the oven for baking until the formation of a baked pink croissant.
While the casserole is in the oven, you need to prepare a sauce: in sour cream, grind flour well and bring to a boil with stirring. Cook the casserole with cream sauce.
Products: cottage cheese 200 g, 1 egg, manna cereal 25 g, sugar 25 g, wheat flour 15 g.
In the cottage cheese add sugar, semolina, egg and stir well. Curd mass to lay out on a board, sprinkled with flour, to combine cheese cakes, roll them in flour and fry in oil. Fried cheese cakes put in the oven for 10 minutes.
To the syrniki serve fruit puree, sour cream, milk sauce.
Products: cottage cheese 110 g, apples 120 g, 1 egg, sugar 30 g, wheat rusks 15 g, butter cream 10 g, jam syrup 15 g.
Curd wipe through a sieve, add grated apples on a fine grater, sugar, biscuits, yolks. Protein whip and insert into the mass, mixing from the bottom up. Prepared the mass put in a form, oiled and sprinkled with breadcrumbs, cover with oiled paper. Cook the pudding in a water bath for 40 minutes. Ready pudding pour any syrup on the jam.

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

Products: prunes 100 grams, cottage cheese 90 grams, sugar 15 grams, sour cream 25 grams.
Prune thoroughly in warm water and pour boiling water for 8-10 minutes to make it soft. Remove from water, dry with a napkin and then along each berry to make a cut and squeeze out the stone. Inside each berry to put half a teaspoon of cottage cheese, mixed with sugar. All the prunes put on a baking tray and bake in the oven for 8 minutes at medium temperature. Bake dried prunes before serving on the table with sour cream or any fruit juice.
Products: 400 g white cabbage, 0.5 cups milk, sugar, 0.5 tablespoon crushed biscuits, 1 teaspoon butter.
Cut cabbage from spoiled leaves, wash, chop, put in boiling water with milk, sugar, salt. Boil, drain, serve sprinkled with crusted breadcrumbs, with a piece of butter.

Beetroot Frozen and Apples
Products: 600 g of beet, 25 grams 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.

Beetroot (2 pieces per serving) cook or bake in the oven, clean, cut the core so that it looks like a bowl. Cut apples, mix with sugar, wiped cottage cheese, cooked rice, egg, butter. With this mass, fill the beetroot, put it on a frying pan, pour sour cream, sprinkle with oil and bake.
Serve to the table with sour cream.

Products: 350 g of beet, 550 g of boiled rice, 1 egg, 250 g of milk.
Rice boil and combine with sliced ​​boiled beets. Raw eggs to dissolve with milk, add salt, mix. With this mass pour rice mixed with beetroot, and bake in the oven.

Products: meat 110 g, butter creamy 7 g, milk 60 g, wheat flour 7 g, sour cream 20 g, tomato juice 20 g, parsley greens.
Meat boil, chill, cut into thin slices. Prepare white sauce, pour the meat, add tomato juice, add salt, mix. Cook with a light boil for 10 minutes and season with sour cream. At the table, add a piece of butter and sprinkle with beef stroganoff finely chopped greens.

Products: sour cream 70 g, flour 9 g, butter creamy 9 g.
Flour the flour in an oven in a frying pan without fat until light yellow and cool. Milk to boil. The fourth part of the milk to cool, add dried flour, stir, pour into boiling milk, stirring constantly, give a good boil.

Finished sauce with butter.

Products: milk 70 g, wheat flour 8 g.
Half of sour cream boil, in the remaining sour cream to dissolve the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, strain.

Products: sour cream 40 g, flour 8 g, carrot 15 g, parsley root, celery root - 3 grams, onion 9 g, water 120 g.
Prepare a vegetable decoction of carrots, onions, white roots. Boil sour cream, dried and chilled flour, dilute with cold vegetable broth and pour gradually into boiling sour cream, allow to boil.

Products: per 100 g: broth 110 g, wheat flour 7 g, cream butter 5 g.
Flour the fry until light yellow in a frying pan without fat, grind with butter and combine with a continuous stirring with hot broth and continue stirring, cook the sauce for 9 minutes.

Products: per 100 g: berries 45 g, sugar 15 g, potato starch 5 g, water 80 g.

Prepared berries wipe through a sieve. In the received weight to put sugar, to pour in water (a part to leave for cultivation of starch), to mix and on a weak fire to finish to boiling.
Serve with dishes from cereals, cottage cheese, pasta.
Products: dried rose hips 30 g, water 270 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.

Products: 0.5 fresh milk, 0.5 kg fresh berries (strawberries, strawberries), sugar or powdered sugar.
Milk boil, cool, wash berries, drain water, squeeze out the juice. Milk, stirring, combine with juice, put sugar to taste.

Products: 3 cups of fresh milk, 1 lemon, sugar.
Milk boil, cool, lemon wash, squeeze the juice, stir with sugar or powdered sugar. Juice the milk carefully, quickly mixing, so that it does not curdle.


Products: 3 cups curdled milk, 1 bunch of radishes, 1 spoon of finely chopped dill.

Drizzle it loose, radish wash, finely chop, put in milk, along with finely chopped dill.

Products: berries 100 g, sugar 25 g, water 250 g.
Fresh berries rinse with cold drinking water, clean from the stems, stretch well, squeeze juice through gauze and put in a cool place. Squeeze pour hot water, allow to boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.
Products: apples 30 g, carrots 60 g, sugar 15 g, water 250 g.
Carrots rinse, peel, grate on a fine grater, squeeze the juice through gauze or in a juicer. Apples should be washed, cut, without peeling, dropped into boiling water, brought to a boil, insist for 3 hours, strain. Carrot juice pour into apple infusion, add sugar. This drink is useful and tasty and without sugar.
Products: milk 100 g, potato starch 6 g, sugar 9 g.
Boil half a serving of milk, sugar in a frying pan until creamy and dissolve in milk. In the second half of the milk, stir the starch and, stirring slowly, gradually pour into hot milk with sugar, bring to a boil. Finished kissel cool.


Продукты: 400 г яблок, 2 стакана воды, сахар 70 г, лимонная корка.
Boil water with sugar and lemon peel. Apples are washed, peeled, cut into quarters, removed from the core, cooked, lowered gradually into boiling syrup. To cool.

Продукты: 400 г ягод (малина, клубника, облепиха, смородина), 2 стакана воды, 60 г картофельного крахмала, сахар.
Combine berries, wash, let the water drain, then boil in boiling water. Squeeze juice, drain. Starch diluted in a few tablespoons of cold water. Boil the berry juice and pour the diluted starch there, stirring, bring to a boil, put the sugar. To cool.
Products: 400 g of apples (raspberries, strawberries, cherries), 15 g of gelatin, 2 proteins, sugar.
Wash gelatin, soak it in cold water. Apples are washed, cut, boiled, lightly watered, wipe through a sieve, put in a saucepan, pour sugar, boil. Beat the proteins into the foam, add boiling apple sauce and gelatin, dissolved in hot water. Stir thoroughly, pour into vases, cool.

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).

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.

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. Remove the seeds from the drain. 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.

Продукты: на 1 л: сушеные фрукты 120 г, сахар 100 г, вода 1 л.
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.

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 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
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