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Recipes for cooking individual dishes at home


SALADS AND SNACKS
SALAD WITH SMETANO
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 BEAN AND SMITHETA
Products: tomatoes 5 pieces, 2 onions, sour cream 100 g, parsley, salt.
Wash tomatoes, cut into slices, add finely chopped onions, add salt to taste and add sour cream. Put into a salad bowl and sprinkle with parsley.

SALAD FROM CARROT AND APPLES
Products: 4 pieces of carrots, 3 apples, citric acid, salt, 50 g of sour cream.
Carrots should be washed, peeled, grinded on a large grater, add apples, salt and sour cream, peeled and grated on a large grater and mixed. You can add a little citric acid or diluted vinegar.

Fresh cabbage salad
Products: a small head of cabbage, 1 carrot, 1 onion, 2 tablespoons of vegetable oil, a little citric acid or vinegar, salt, parsley greens.
Head cabbage, remove the upper leaves, cut into thin longitudinal pieces, put in a saucepan, pour with diluted vinegar with vegetable oil, add salt and stirring, put it out a little to make the cabbage soft. Then let cool, add finely chopped onions, salt to taste, mix and put into a salad bowl. Top sprinkle with grated carrots and decorate with parsley.

SALAD OF BEANS WITH HAM or SALAD
Products: 1 glass of beans, 150 g of smoked ham or herring, 2 steep eggs, 100 g of sour cream or mayonnaise.
Soak the beans, boil in unsalted water, drain the broth and cool. Add the smoked ham sliced ​​into small pieces, add sour cream or mayonnaise or tomato sauce, mix and put into a salad bowl.
Eggs hard boiled, cleaned, cut in half, take out the yolks and fill them with eggs finely chopped ham. Prepared in such a way halves of eggs decorate the salad. Grated yolks can be put in mayonnaise, filling them with beans.

THE VINAIGRETTE
Products: 3 pieces of potatoes, 2 beets, 1 carrot, 1 egg, half a bulb or several feathers of green onions, 1 pickled cucumber, half a glass of bean, 100 g of sour cream, salt.
Boil separately potatoes, beets, carrots and beans. Potatoes should be cooked unpurified. Beans should be soaked, boiled, drained and slightly salted. Beet roast unpurified.
Boil vegetables, chill, peel, cut into small pieces and put into a bowl. Add peeled and chopped

the same pieces of cucumber, finely chopped onions, salt. Pour the sour cream and mix gently. Cooked vinaigrette put in a salad bowl, decorate with slices of steep eggs, beets and cucumber. Vinaigrette can also be decorated with finely chopped green onions and boiled green peas.

FRY-FISH FISH CANDIES IN TOMATO SAUCE
Products: 500 grams of fish, 1 slice of a loaf, milk for soaking the loaf, 1 egg, 1 onion, 30 g of vegetable oil, 1 tablespoon of sour cream, broth, 1 tablespoon of tomato puree, salt, flour, fish broth.
Fish gutted, skinned, remove bones and pass the pulp through a meat grinder along with a loaf soaked in milk and onions fried in vegetable oil. Add the egg, salt, mix mass and cut the balls as large as the chestnut. Roll them in flour, fry in vegetable oil, add tomato puree, sour cream, a little salt, pour fish broth and cover the pan with a lid, stew for 15 minutes. Cooled meatballs put on a dish slide and pour the sauce in which they stewed. The dish should be decorated around the edges with fresh cucumbers, tomatoes, salted vegetables.

CHEESE WITH FRIED BEAN
Products: 500 g veal or pork liver, 150 g of wheat flour, 70 g of vegetable oil, 70 g of sour cream, 0.5 bulb, salt.
Pechenka soaked in water, cleaned of tapes, cut into thin pieces, beat off a little, sprinkle with salt, roll in flour, fry in vegetable oil, put in a pan, pour in a little broth, sour cream and put it out.

Peel onion, cut into slices and fry separately.

Before serving, put a spoonful of fried onions for each slice of liver.


FIRST MEAL
BORSCHT
Products: 0.5 kg of beef with bones, 1 beet, 1/4 cabbage cabbage, 2 carrots, 0.5 parsley, 1/4 celery, 1 bay leaf, 8 peppercorns, 1 onion, 2 tomatoes or 2 tablespoons of tomato puree, 2 teaspoons of flour, 1 tablespoon of butter, 2 tablespoons of sour cream, parsley, salt, 3.5 liters of water.
From meat and roots, boil broth. Beets, carrots, peel and cut into squares. In a separate bowl, cut the beetroot, pour in a little broth, add butter, tomato puree, cover the dishes and, stirring, stew. Then put the toasted sliced ​​carrots, parsley and stew until all the vegetables are soft. After finishing the stew, add salt.
In a strained boiling broth put chopped fresh cabbage, bay leaf, pepper and boil for 10 minutes. Then put the stewed beets and cook a little more. Fry the flour in oil, dilute with broth and pour into the soup.
You can put potatoes in the soup. It is put after fresh cabbage cook for 5 minutes. If instead of tomato puree tomatoes are used, they put them in chopped pieces before the end of cooking, together with pepper and bay leaf.
When serving, put the cooked meat, sour cream and chopped parsley into a plate.

Ssolator

Products: 0.5 kg of beef with bones, 1/4 of fresh cabbage, 10 potatoes, 1 carrot, 2 parsley, 0.5 celery, 1 onion, 2 pickles, 1 tablespoon of butter, 70 g of sour cream, parsley, 2 bay leaves, salt, pepper, 3.5 liters of water.
From the meat and bones boil the broth. Salted cucumber peel, remove seeds, cut into thin squares. The remaining peeled vegetables cut into squares and circles.
In boiling salted broth put the cabbage and in an open saucepan cook for 15 minutes, then put chopped potatoes and roasted roots. Cook until the vegetables are soft. By the end of cooking put cucumbers, pepper, bay leaf and, if little acid, add cucumber brine.
When serving soup, add the sour cream and add chopped parsley.

SOUP POTATO
Products: 0,5 kg of beef, half of parsley root, half of celery root, 5 peas of pepper, 1 bay leaf, 12 potatoes, 2 carrots, 1 onion, salt, 1 tablespoon of tomato puree, 3 l of water.
Boil the broth and strain it. Peel potatoes, cut into cubes and put in filtered salted broth. When the broth boils, put the toasted carrots, parsley, onion and cook for 20 minutes. Add a spoonful of tomato puree, pepper, bay leaf and cook for another 3-5 minutes.

BULLETIN WHITE FROM MEAT AND BONE
Products: 0,5 kg of meat with bones, 1 onion, 1 carrot, 0.5 celery, 0.5 roots of parsley, 1 bay leaf, 10 peas of pepper, 3.5 l of water, salt.
Before cooking, wash meat and bones with cold water. Then cut the bones into small pieces, put together with the meat in a saucepan, pour cold water, cover the pan with a lid and cook over high heat. When the water boils, open the pan, remove the foam, salt and, without covering the pan, cook on low heat for 2 hours. The fat that appears on the surface needs to be removed. Part of the fat should be left in the broth to preserve the aromatic substances contained in it, which give the broth a pleasant taste.
When the meat in the broth is cooked and softened (if the stuck plug forks into it freely, the meat is ready), it must be taken out, put the roasted roots, then continue to boil the broth.
Ready broth to let stand, then strain through a sieve.

BULLON WITH PELMENTS
Products: for dumplings: 400 grams of beef with fat, 1 onion, 2 glasses of flour, 1 egg, pepper, salt.
Cook the broth, the recipe of which is given above. Dumplings can be made from one beef or a little pork. Beef with onion to pass 2 times through a meat grinder, add salt, pepper, a little broth and mix well.
From flour, eggs and a quarter of a glass of water knead the dough, roll it thin, put meat balls on it and cut out pelmeni with a round mold.
Broth boil, dip pelmeni into it and cook for 10 minutes, until they float to the surface. If you want to get a transparent soup, dumplings should be cooked separately in salted water and, removing them, pour hot broth.

When serving, put the dumplings in the dumplings
parsley and a little butter.

FISH SOUP

Products: fish meat 100 g, head, large bones 250 g, onion 25 g, parsley root 10 g, water 1200 g, potatoes 300 g, carrots 25 g, rice 25 g, parsley and dill greens 20 g.
Head and bones washed, cut, pour cold water and after boiling to cook for one hour. Let the foam harden and remove it. After hourly brewing the bones into a saucepan, add the meat of the fish and continue cooking for another hour. 30 minutes before the end of cooking, add the onions, roots, and salt to the broth. Ready broth to filter. Then scrape the rice, rinse it in hot water, dip into broth and cook until half-ready, add finely chopped potatoes, carrots, chopped on a large grater. Before serving, put finely chopped parsley and dill in the fish soup.

SOUP MILK DRAWING
Products: 0.5 cups of rice, 1.5 liters of milk, 2 tablespoons of butter, 20 g of sugar, salt, cinnamon to taste.
In boiling water, lower the washed rice and cook until softened and almost until the water disappears. Add milk, sugar and salt and boil until cooked. When serving, put the butter and cinnamon.
You can cook this soup in a different way. Pure rice, washed and dried, fried until pink in half the norm of butter, pour boiling milk, add salt, put the remaining butter, allow to boil and serve to a table with sugar and cinnamon.
SOUP CREAM

Products: 0,5 kg of currant, 60 g of semolina, lemon peel or cinnamon, salt and sugar to taste, 40 g of butter.
Rinse currants, rinse thoroughly, put into syrup from water, sugar and lemon zest, cook berries in this syrup until soft, flush in a colander and wipe. Then boil again boil, add semolina, cook for 15 minutes, add butter and serve to the table hot or chilled.

SOUP WITH CORRIGA WITH RICE
Products: 220 g of dried apricots, 35 grams of rice, 40 g of sugar, 1.2 liters of water.
Dry the dried apricots, rinse, pour boiling water, close the lid, allow to stand for one hour, add boiled rice, sugar and rub through a sieve. Serve chilled.

SOUP FROM FRUITS VITAMIN
Products: 150 grams of wheat bran, 350 g of strawberry, 80 g of dog rose, 300 g of apples, 60 g of sugar, 20 g of starch, 200 g of cream.
Bran the broth in 250 g of boiling water, cover, let stand for one hour. Sprinkle the dog-rose with a rolling pin, pour 200 grams of boiling water, close the lid tightly and boil for 5 minutes, remove from heat, allow to stand for 2 hours, then infusion of bran and rose hips strain, combine, warm, brew with diluted cold water, starch, put strawberries, sliced ​​apples, sugar , refilled with cream. Serve hot or chilled.

SOUP BREAST WITH PUMP AND APPLES
Products: 350 grams of pumpkin, 55 g of semolina, 1.5 butter, 40 g of sugar, 250 g of apples, parsley, 1.5 l of milk, salt.

Pumpkin and apples cut into cubes, let them in with oil in their own juice, stirring, not to burn. Add sugar and semolina, pour boiling milk and boil all together for 15 minutes, stirring constantly. Serve the soup, sprinkling finely chopped parsley and watering melted butter.
SECOND DISHES
GRILLED MEAT
Products: 0.5 kg of beef, 18 g of sugar, 300 g of onions, 800 g of potatoes, 100 g of sour cream, 35 g of wheat flour, 40 g of tomato sauce, 70 g of melted or butter, 35 g of parsley, salt, ground pepper.
Beef meat is washed, stripped of tendons, cut into pieces, discarded, sprinkled with salt, sugar, ground pepper. Put on a well-heated clean pan and, turning all the time, fry 10 minutes in your own juice and fat. When the onions are fried, sprinkle with flour and lightly fry again, add the sour cream and the juice obtained when roasting the meat, keep on the fire for 2 more minutes. Put the meat on a dish, pour with sauce, sprinkle with finely chopped parsley. Serve fried potatoes as a garnish.
BEEFSTROGANOV FROM BEEF
Products: 500 g of beef, 1 tablespoon of melted butter, 100 g of sour cream, 1 tablespoon of flour, 1 tablespoon of tomato, ground pepper, parsley, salt.
Beef wash, remove the film, cut across the fibers into pieces 2 cm thick and beat off with a hammer. Then cut these pieces into oblong pieces 3 cm long, sprinkle them with salt, pepper and fry over well-heated fat until the pieces are browned from all sides. Add finely chopped onions, sprinkle with flour, fry for another couple of minutes, add sour cream, tomato sauce and boil. Tomato sauce can not be put. Cook the dish immediately on the table. Serve as a side dish of boiled or fried potatoes.

BEEF GOULASH
Products: 0,5 kg of beef, 20 g of salt, 700 g of potatoes, 300 g of onion, 70 g of wheat flour, 70 g of tomato sauce, 60 g of butter, 50 g of sour cream, 35 g of parsley and dill, ground pepper taste.
Beef meat is washed, dried with a napkin, slightly discouraged, cut into cubes. Sprinkle with salt and spices and fry in your own juice and butter for 10 minutes in a well-heated frying pan, then put butter and finely chopped onions and fry for 1-2 minutes. Prepared meat put in a preheated saucepan, pour two cups of hot broth or water, add tomato, sour cream, 2 bay leaves, cover and put to extinguish for 10 minutes. Serve goulash with fried or boiled potatoes, sprinkling finely chopped parsley and dill.

ANTREKOT WITH POTATO
Products: 0.5 kg of beef, 70 g of baked oil, 700 g of potatoes, 15 grams of salt, 20 g of parsley and dill, 70 g of butter, spices and salt to taste.
The meat is washed, stripped from the tendons, cut into pieces with fibers 2 cm thick and discouraged, sprinkled with salt, pepper, put on a well-heated frying pan and fry, turning over, in its own juice and fat for 10 minutes. Then add butter and fry on both sides for another 8 minutes until a crust is formed. Separately cook the fried potatoes. When serving on a plate next to the entrecote, put the fried potatoes, oiled with meat and melted butter. Sprinkle with finely chopped parsley or dill.

COOKED MEAT VANS

Products: per 100 g: meat 150 g, wheat bread 20 g, wheat rusks 6 g, butter cream 6 g, water 30 g, salt.
Separate meat from bones, tendons, films, cut into small pieces and pass through a meat grinder along with bread, soaked and pressed in water. Forcemeat salt and mix well, gradually adding one tablespoon of cold water. From cutlet mass to make cutlets, which can be cooked for a couple in a double boiler. In the absence of such a pot, a net is used on the legs: it 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.

MUSCLES OF BEEF
Products: 0,7 kg of beef, 2 slices of roll, 150 g of milk, ground pepper, 2 tablespoons of flour, 80 g of sour cream, 2 tablespoons of tomato, broth, 1 tablespoon of melted butter, salt.
For the filling of eggs and onions: 5 onions, 1 steep egg, 1 tablespoon of butter, parsley, 1 tablespoon biscuits, ground pepper, salt.

From meat and other additives, prepare the ground mass in the same way as for cutlets and distribute it to portions weighing approximately 50-60 g. This mass is spread out and for each serving put half the spoon of the filling from eggs and onions. Then between the palms to separate oblong zrazy, so that the filling was inside. Roll the zrazy in flour or breadcrumbs and fry on all sides with well-heated fat. Then put the zrazy in a pan, pour a little broth, add the sour cream, tomato, close the pan and simmer. Before serving, put the zrazy on the preheated dish and pour the same juice in which they stewed. Around put boiled potatoes, mashed potatoes, stewed carrots, buckwheat or rice porridge. Separately serve a green salad.
For finely chopped onion, fry onion in butter, add chopped boiled eggs, biscuits, chopped parsley, pepper, salt, mix everything and zarzy with this mass.

Fish fried with potato
Products: 0,7 kg of fish, 700 g of potatoes, 80 g of vegetable oil, 20 g of flour, salt, pepper to taste, parsley.
Processed fish cut in half into two layers, cut into 2 pieces per serving, sprinkle with salt, pepper, hold for 20 minutes, then roll in flour and fry in a frying pan in vegetable oil, then put in the oven for 2 minutes. To serve garnished fried potatoes or crumbly buckwheat porridge, seasoned with butter, sprinkle with finely chopped greens.

FISH ON HOUSEHOLD
Products: 400 grams of fish, 100 g of sour cream, 110 g of onion, 4 g of sugar, 40 g of vegetable oil, 0.5 kg of potatoes, salt and pepper to taste.
Fish to process, gut, remove gills and put in salted milk for 20 minutes, then take it out, dry with a napkin. Inside and outside, grate the fish with salt, pepper, pan in flour and fry until half cooked. Put the fish in a deep frying pan, pour the sour cream and put in a heated oven. After 10 minutes, put the finely chopped onion, put it back in the oven and bring it to the ready. Serve boiled potatoes with fish.

FISH CUTLETS

Products: 0.5 kg of fish, 1 slice of fish, 0.5 cups of milk, 1 onion, 0.5 eggs, 50 g of flour, 50 g of vegetable oil and 0.5 tablespoon of butter, ground pepper, salt, 0, 5 cup sour cream sauce.
Prepared fish cut in half, remove bones, skin. Мякоть вместе с замоченным в молоке булкой и поджаренным на сливочном или растительном масле луком пропустить через мясорубку, добавить молотый перец, если требуется - соль, яйцо, все хорошо перемешать и разделать котлеты. Обвалять их в муке и зажарить на растительном масле. Затем на несколько минут поставить в духовку для дожаривания.
Перед подачей на стол котлеты положить на блюдо, залить сметанным соусом или растопленным сливочным маслом. Рядом положить вареный картофель, картофельное пюре или тушеную свежую капусту.

ЗАПЕКАНКА ИЗ КАРТОФЕЛЯ С ТВОРОГОМ
Продукты: 4 картофелины, 0,5 кг творога, 1 яйцо, 0,5 стакана молока, 1 столовая ложка сливочного масла.
Творог протереть через сито, добавить соль, яйцо, немного разбавить молоком и перемешать.
Сваренный картофель нарезать ломтиками или поджарить на масле ломтики сырого картофеля и перемешать с творогом. Все это выложить в противень или миску, смазанные маслом, обложить кусочками масла и запекать в духовке до образования золотистой корочки.


ОЛАДЬИ КАРТОФЕЛЬНЫЕ
Продукты: 13 картофелин, 1 яйцо, 70 г растительного масла для жаренья, 100 г сметаны.
Натереть картофель, отжать излишки сока, добавить яйцо (не обязательно), соль, размешать. Поджарить на сковороде с хорошо разогретым маслом, кладя по 1 столовой ложке массы для каждой оладьи.
Массу для оладьей можно приготовить и на молоке. Сок натертого картофеля отжать через марлю, массу заварить кипящим молоком, добавить яйцо, соль, хорошо перемешать и жарить оладьи.
Подать к столу со сметаной и со шкварками.

КАПУСТА ТУШЕНАЯ
Продукты: 1 кочан белокочанной капусты, 2 луковицы, 1 столовая ложка томатного пюре, соль, 0,5 ложки муки, 1 столовая ложка сливочного масла.
Кочан капусты разрезать на четырехугольные куски. Положить в кастрюлю, налить воды до 1/3 высоты капусты. Добавить немного уксуса, чтобы капуста не разварилась, и тушить. Муку поджарить на масле, добавить мелко нарезанный лук, томатное пюре, еще немного поджарить и, разбавив горячей водой, немного поварить. Приготовленным таким образом соусом полить тушеную капусту, перемешать, добавить по вкусу соль, сахар и еще немного потушить. Вместо томатного пюре в капусту можно положить нарезанные свежие яблоки.

МОРКОВНАЯ ЗАПЕКАНКА

Продукты: 6 штук моркови, 1 яйцо, 1 столовая ложка сахара, 50 г
манной крупы, 1 яблоко, 15 г сливочного масла, корица, соль, 80 г
sour cream.



В натертую сырую морковь положить натертое яблоко, манную крупу, растертые с сахаром яичные желтки, корицу, немного соли, все перемешать и ввести взбитые яичные белки. Противень смазать маслом, посыпать сухарями и выложить на него морковную массу. Сверху положить кусочки масла и запекать в духовке.
При подаче к столу запеканку разрезать на куски и полить растопленным сливочным маслом. Отдельно подать сметану, молочный или сметанный соус.

ТЫКВА ВАРЕНАЯ
Продукты: 1 кг тыквы, лимонная кислота, 0,5 столовой ложки сливочного масла, 1 столовая ложка белых сухарей.
Очистить тыкву от кожицы и удалить семена, нарезать четырехугольными кусками и отварить в подсоленной воде. Слить воду, добавить по вкусу лимонной кислоты и еще немного подогреть.
При подаче к столу полить маслом с поджаренными сухарями.

РАГУ ОВОЩНОЕ
Продукты: 5 картофелин, 3 моркови, 1 стакан зеленого горошка, 2 луковицы, 1 столовая ложка масла, 150 г сметаны, соль.
Нарезать лук и поджарить его на масле. Добавить морковь, нарезанную ломтиками, и тушить до размягчения. Затем добавить отваренный зеленый горошек, вареный, нарезанный кусочками картофель, сметану, соль, слегка перемешать и еще немного тушить.

Вместо сметаны овощи можно полить сметанным соусом. When
подаче к столу рагу полить растопленным сливочным маслом.
ТВОРОЖНО-ЯБЛОЧНЫЙ ПУДИНГ
Продукты: на 200 г: творог 75 г, яблоки 85 г, яйцо 1/2 штуки, сахар 20 г, сухари пшеничные 6 г, масло сливочное 6 г, сироп варенья 10 г.
Cottage cheese rub through a sieve, add grated apples on a fine grater, sugar, biscuits, yolk. Белок взбить и ввести в массу, перемешивая снизу вверх. Prepared the mass put in a form, oiled and sprinkled with breadcrumbs, cover with oiled paper. Варить пудинг на водяной бане 40 минут. Готовый пудинг полить сиропом любого варенья. Вместо яблок можно использовать черную смородину, малину и др.

ЗАПЕКАНКА ИЗ ТВОРОГА С ВЕРМИШЕЛЬЮ
Продукты: творог 45 г, вермишель 45 г, молоко 80 г, яйцо 1/2 штуки, сахар 20 г, масло сливочное 18 г.
Вермишель отварить в 800 г воды почти до готовности, откинуть на сито и переложить в миску. В вермишель, слегка остывшую, добавить яйцо, перемешать и половину ее выложить в форму, смазанную маслом, на вермишель разложить ровным слоем творог, перемешанный с сахаром, на творог выложить оставшуюся вермишель, полить ее маслом и поставить запекать в духовку при средней температуре.

ОМЛЕТ С ЯБЛОКАМИ ИЛИ ПОМИДОРАМИ
Продукты: яблоки 100 г, яйцо 1 штука, молоко 70 г, масло сливочное 10 г.
Очищенные яблоки нарезать тонкими ломтиками, потушить на сковороде с маслом, влить яйца, взбитые с молоком, и поставить в духовку. Готовый омлет посыпать сахарной пудрой и горячим подать на стол.
OMELET
Продукты: яйцо 2 штуки, молоко 140 г, сливочное масло 4 г, мука пшеничная 4 г.
В 20 г молока тщательно растереть муку, соединить с хорошо взбитым яйцом, добавить оставшееся молоко, хорошо размешать, вылить в сковороду, смазанную маслом, и поставить в духовку со средним жаром.
К омлету подать свежие помидоры, овощные пюре.

ПУДИНГ ТВОРОЖНЫЙ
Продукты: 150 г творога, 20 г молока, 1/2 яйца, 10 г манной крупы, 15 г сахара, 10 г масла, 30 г сметаны.
Манную крупу всыпать в молоко. Творог протереть через сито, добавить разбухшую в молоке манную крупу, растертый с сахаром яичный желток, ввести взбитый яичный белок и осторожно перемешать. Массу выложить в посуду для пудинга, накрыть ее и варить 1 час, поставив посуду в кипящую воду, или же выложить массу в посуду для запекания и запекать в духовке.
Подать со сливочным маслом или фруктовым киселем.

КАША ГРЕЧНЕВАЯ ПОЛУВЯЗКАЯ
Продукты: молоко 200 г, крупа 35 г, сахар 10 г, сливочное масло 6 г, вода 200 г.
In boiling water with continuous stirring, gradually pour the croup and boil on low heat until a homogeneous mass is obtained. Place the pan with porridge on a small fire or on a water bath for 1 hour. In the finished porridge put the butter and stir.
Горячую кашу можно протереть через сито, добавить в нее сахар, сырое молоко и при помешивании варить 3 минуты.

КАША ГРЕЧНЕВАЯ РАССЫПЧАТАЯ
Продукты: крупа 85 г, вода 170 г, масло сливочное 6 г.
Groats should be poured into water, stirred, tightly closed with a lid and put on medium heat. Когда крупа вберет в себя всю воду, кастрюлю с кашей поставить на маленький огонь на 30 минут. В готовую кашу добавить масло или молоко и размешать.

BOILED STONES
Продукты: 500 г кабачков, соль, 0,5 столовой ложки панировочных сухарей.
Кабачки вымыть, разрезать вдоль пополам, вынуть семена, нарезать на продольные кусочки, сварить, положив в слегка подсоленный кипяток. When will become soft, strain, serve with breadcrumbs.

КАБАЧКИ ЖАРЕНЫЕ С ГРИБАМИ
Продукты: 3 кабачка, 300 г мелко нарезанных грибов, 300 г лука репчатого, соль, зелень укропа, 100 г сметаны.
Кабачки очистить, срезав концы, нарезать кружочками, посолить, обвалять в муке и обжарить на сливочном масле с обеих сторон, сложить в кастрюлю.
Грибы очистить от кожицы, хорошо промыть, положить в кипящую воду на 2 минуты, нарезать ломтиками, посолить и обжарить. Соединить

с кабачками, добавить жареный с томатом репчатый лук, влить сметану и тушить на слабом огне 10 минут. В конце тушения овощи заправить по вкусу солью, перцем, посыпать мелко нарезанным укропом.

CARROT PROTOTYA
Продукты: 400 г моркови, соль, сахар, 3 ложки молока, 2 чайные ложки сливочного масла.
Морковь вымыть, очистить, сполоснуть, нарезать, положить в подсоленную кипящую воду, когда станет мягкой отцедить, протереть сквозь густое сито, развести молоком, вскипятить, заправить по вкусу, перед подачей к столу положить сливочное масло.

WASHING POTATOES WITH SMITH
Продукты: картофель 240 г, зелень петрушки и укропа 10 г, сметана 20 г.
Картофель средней величины хорошо вымыть, очистить и сварить на пару. Посолить во время варки через 2 минуты. Горячий картофель посыпать мелко нарезанной зеленью и полить сметаной.

SAUCES
MILK SAUCE
Продукты: молоко 90 г, мука пшеничная 5 г, сахар 12 г.
Муку поджарить на сковороде без жира до светло - желтого цвета, охладить и размешать в 15 г молока, чтобы не было комочков. In the rest of the milk put the sugar, bring it to a boil, in boiling milk, gradually pour the milk with the diluted flour and with stirring bring to a boil, then cool a little.
WHITE SAUCE
Products: broth 100 g, wheat flour 6 g, butter 4 g.
Flour the fry to a yellowish color, grind with butter and combine with a continuous stirring with hot broth and, while stirring, cook the sauce for 10 minutes.
SAUCE SAUCE
Продукты: 1 столовая ложка муки, 1 столовая ложка сливочного масла, 1 стакан овощного или мясного бульона, 100 г сметаны, соль.
Поджаренную до светло-желтого оттенка на масле или сухим способом муку, помешивая, развести мясным или овощным бульоном, затем варить 5 минут. К концу варки добавить сметану, соль, можно добавить желтки, сахар и лимонную кислоту. Чтобы соус сгустился, надо, добавив желтки, подогреть его.
ВИТАМИННЫЕ НАПИТКИ И СОКИ
FITTINGS OF THE SCIPPER
Продукты: сушеные плоды шиповника 35 г, вода 300 г, сахар 20 г (добавляют перед употреблением).
Сушеные плоды шиповника очистить от волосков, промыть холодной водой, измельчить, положить в эмалированную кастрюлю, залить холодной водой, прокипятить 10 минут под закрытой крышкой. Remove from heat and press for 3 hours in a cool place. Ungrounded rose hips infuse for 10 hours. Infusion to infuse.

КОМПОТ ИЗ СУХОФРУКТОВ
Продукты: 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.

КОМПОТ ИЗ ЯБЛОК И ВИШЕН
Продукты: 250 г яблок, 250 г вишен, 120 г сахара, 2,5 л воды.
Перебрать вишни, промыть в холодной воде, косточки удалить. Залить ягоды горячей водой и довести до кипения. Через 5 минут отвар процедить, положить в него сахар, вскипятить, добавить промытые и нарезанные яблоки, вишни без косточек, дать покипеть еще 5 минут и снять с огня.
СОК ИЗ СВЕЖИХ ЯБЛОК
При подготовке яблок для соковыжималки достаточно удалить из них сердцевину и крупно нарезать. Для ручного приготовления сока нужно с яблок срезать кожицу, удалить сердцевину, натереть на мелкой терке и выжать через марлю.
СОК ИЗ МОРКОВИ
При ручном выжимании сока подготовленную морковь натереть на мелкой терке и через марлю выжать сок.
КИСЕЛЬ ИЗ КЛУБНИКИ, МАЛИНЫ
Продукты: на 800 г киселя 1 стакан ягод, 150 г сахара, 40 г крахмала.
Вымытые в холодной воде ягоды размять и выжать сок. Налить в кастрюлю горячую воду, положить сахар и кипятить до полного растворения, затем добавить размятые ягоды. На части охлажденного отвара развести крахмал, влить отвар и, помешивая, довести до кипения. Снять кастрюлю с огня, влить в кисель ягодный сок, тщательно перемешать.

DAIRY RAW MILK
Продукты: 800 г молока, 100 г сахара, 80 г крахмала.
В горячее молоко добавить сахар, вскипятить. Развести в небольшом количестве молока крахмал, ввести, помешивая, в молоко, довести до кипения и выдержать 5 минут на слабом огне, все время помешивая. To cool.
КИСЕЛЬ ИЗ ЯБЛОК
Продукты: 5 яблок, 4 столовые ложки крахмала, 150 г сахара, 4 стакана воды.
Яблоки обмыть, разрезать на тонкие дольки, положить в эмалированную кастрюлю, залить кипятком и варить до готовности. Когда яблоки разварятся, процедить через сито. Яблоки протереть, смешать пюре с отваром добавить сахар и дать закипеть, затем влить разведенный холодной водой крахмал, довести до кипения и охладить.

ЖЕЛЕ ЛИМОННОЕ
Продукты: сок из 1 лимона, 1,5 стакана воды, 15 г желатина, сахар по вкусу.
Желатин помыть и намочить в холодной воде. Лимон вымыть, выжать сок, процедить через марлю.
В горячую кипяченую воду положить сахар, лимонный сок. В нескольких ложках горячей воды растворить желатин, влить в приготовленную жидкость, положить сахар по вкусу, охладить.

ФРУКТОВОЕ ПЮРЕ
Продукты: 2 яблока средней величины, 150 г слив или других фруктов, лимонная цедра, сахар.

Фрукты вымыть, положить в кипящую воду, сварить, протереть
через сито, положить по вкусу сахар и тертую лимонную цедру.

FRUIT MOSS

Продукты: 300 г яблок (малины, клубники, вишни), сахар, 10 г желатина, 2 белка.
Желатин вымыть, намочить на 30 минут в холодной воде. 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.



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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
    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,
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, peel, grate, add peeled and grated apples, sugar, half 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
  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
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