home
about the project
News of medicine
Authors
Licensed books on medicine
<< Previous Next >>

Recipes for cooking some dietary dishes at home


FIRST MEAL
SOUP MUFF MILK
Products: manna cereal 30 g, milk 300 g, egg 1/4 piece, butter creamy 8 g, sugar 3 g, water 220 g.

Manna cereals slowly fall asleep in 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 of hot boiled milk, stir well and pour into the soup. Add sugar, salt, butter.
Oatmeal soup
Products: oat croup 35 g, milk 160 g, butter 12 g, water 320 g, egg 1/4 pieces, sugar 3 g.
Oatmeal rind, wash, pour boiling water and cook until cooked. 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, season the soup, while it is still cold, add sugar, butter, salt.
Soup Rice Milk
Products: milk 300 g, rice 40 g, butter cream 7 g, sugar 3 g.
Rice boil in water, rub, dilute with hot milk, add sugar, salt, oil.
SUPER HERCULES MILK

Products: milk 300 g, oats 30 g, sugar 4 g, butter creamy 7 g.
In boiling water, pour a thin trickle of oatmeal, boil for a few minutes, add hot milk and cook for 40 minutes until cooked. Add sugar, salt, butter.
SOUP POTATO
Products: potato 140 g, water 320 g, butter 12 g, egg 1/2 piece, sour cream 25 g, flour 7 g, herbs 7 g.
Peel potatoes, rinse them, cook them. The broth is drained into another pan, the potatoes wipe through a sieve. Prepare the sauce: dissolve the oven-dried flour in 40 g of potato broth, boil, strain. Wiped potatoes, sauce and broth, add a raw egg, butter and mix thoroughly. Soup to boil, add salt. Before serving, season with sour cream and sprinkle with finely chopped parsley or dill.
Beef soup
Products: cereal barley 50 g, carrot 15 g, onion 9 g, parsley root 7 g, creamy butter 7 g, meat broth 220 g, water 250 g, salt.
Onion, parsley root, peel the carrots, rinse, chop and put in boiling meat broth. Cook for 30 minutes, drain the broth.
Rinse the groats, rinse, pour boiling water, cook until boiling for 2 hours, strain. In a slimy broth add meat broth. Add salt and butter.


Beef soup with pumpkin and mango bun
Products: milk 350 g, pumpkin 150 g, manna croup 30 g, sugar 20 g, butter cream 10 g, water 100 g.
Pumpkin is peeled, cut into small pieces and stewed with water until cooked, then rub through a sieve with liquid. Simultaneously boil the milk, brew semolina in it, cook for 10 minutes, combine it with pumpkin and add sugar.
Serve on a table with semolina porridge.
SOUP - PURE FROM POTATO
Products: potatoes 200 g, butter cream 12 g, wheat flour 5 g, sour cream 25 g, vegetable broth 250 g.
For broth: cabbage 10 g, carrots 5 g, parsley 6 g, water 290 g.
To prepare the broth vegetables should be cleaned, rinsed, cut, put in a saucepan, poured hot water, quickly brought to a boil and cooked over low heat for 40 minutes with the lid closed. Allow the broth to stand for 10 minutes and drain. Wash potatoes separately and hot to rub, dilute with boiling vegetable broth, add béchamel sauce, and bring to a boil, then strain and bring back to a boil. Serve the soup with sour cream or butter.
SECOND DISHES
PUREE MEAT
Products: beef 110 g, sour cream sauce 40 g, cream butter 5 g.
Cooked meat three times through a meat grinder, add sour cream sauce, grind carefully. Instead of sour cream sauce, you can add meat broth. Puree served with butter.
The prepared meat puree can be added to a slimy or mashed soup.
MEAT QUARRY
Products: meat 80 g, butter 25 g, rice 9 g.
Boil the meat and three times to pass it through the meat grinder. From rice cook a viscous gruel and rub it together with chopped meat through a sieve. Blended mass mixed with softened butter, beat, give it a shape and cool.
FILLING FROIKADELKY FROM MEAT
Products: meat 120 grams, wheat bread 20 grams, milk 25 grams, 1/3 eggs, parsley greens.
For jelly: a decoction of vegetables 150 g, gelatin.
Prepared and washed meat to pass through a meat grinder, add milk soaked in milk and once again pass through a meat grinder. Add the vegetable oil, salt and eggs to the resulting mass and whip with whisk. Make meatballs and cook them for a couple. Prepare the jelly: cook over low fire broth or vegetable broth, strain, add soaked for 30 minutes gelatin, bring to a boil, strain. In a shallow form, pour a little cooled broth or broth, put the meatballs, add broth or broth. When the meatballs are frozen in the jelly, completely fill them with broth or broth, cool.
Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, egg 1/4 piece, butter 5 g.
Boil the meat until ready, clean off the films and tendons, double pass through the meat grinder. Combine the forcemeat with the béchamel sauce, stir, add the yolks, butter, stir, then gently enter the whipped whites into the mass. Stir and put in a greased oil. Put in a water bath and bring it to readiness.
Instead of the sauce bechamel, you can use sour cream or milk sauce.
ROLL OF MEAT STEAM
Products: beef 115 grams, a loaf of 25 grams, milk of 25 grams, an egg of 1/4 piece.
From meat to cook cutlet mass, put it on wet gauze layer 2 cm. In the middle along the edge of the cutlet mass put hard-boiled and finely chopped eggs. Raising the gauze on one side, join the edges of the cutlet mass, put on the grill of the steam pan along with the gauze, and cook.
GULYASH FROM WILLED MEAT
Products: beef 110 g, carrot 15 g, butter cream 6 g, flour
Boiled meat cut into slices, pour the sauce bechamel, add salt and cook over low heat for 1 hour.




BEFSTROGANOV STEEL
Products: beef 110 g, butter 7 g, flour 7 g, milk 60 g, sour cream 20 g, tomato juice 20 g, herbs 5 g, salt.
Boil the meat, chill it and cut into small oblong pieces. Prepare a white sauce, pour in meat, add tomato juice, salt, mix. Cook with a light boil for 10 minutes, then season with sour cream. When serving on the table, add a piece of butter and sprinkle with beef stroganoff finely chopped greens.
KNELS FROM SUDAC WITH OIL
Products: fish 110 grams, a loaf of 15 g, wheat flour 7 grams, an egg half-pound, milk 55 g.
Remove fish from skin and bones, boil half the mass, cool and twice pass through the meat grinder along with the remaining raw fish. From milk and flour cook sauce in the form of jelly, combine with the fish passed through the meat grinder, add the raw yolk and 15 g of vegetable oil, all beat well, lightly combine with the beaten protein, put in a greased little mold and couple until ready.
Before serving, pour on the souffle with melted butter.
SUFFLE STEAM FROM VARENA FISH
Products: fish 145 grams, milk 30 grams, butter 5 grams, 1/3 eggs,
salt.

Fish fillet boil in a vegetable broth, with the fish ready to remove the skin and pass through the meat grinder two times. In the ground mass, add thick bechamel sauce, butter, egg yolks and gently introduce whipped egg whites. Lubricate the mold with oil, put the prepared mass in it and bring it to the ready, closing the lid.
FISH STEAM CUPBOARDS
Products: fish fillets 90 grams, milk 30 grams, a loaf of 20 grams, butter creamy 5 grams, salt.

Cut the fish fillets without skin and bones through a meat grinder, combine with the bread, salt, soaked in milk, and mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets and to weld them on pair. Serve cutlets, watering them with warm butter.
SUMMER VEHICLE STEAM
Products: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 pieces, butter 5 g.
Thoroughly grind the cheese with milk, yolk and béchamel sauce. In the resulting mass, gently inject whipped proteins. Lubricate the mold with oil and put a lot of it into it, put it on the steam bath, bring it to the ready.
THE TWELF IS A FOSSILY DIVIDED
Products: 1 liter of fresh milk, 2 tablespoons 3% of the dining room
vinegar.
Whole milk heated to 60 degrees, add 2 tablespoons 3% vinegar. Constantly stirring to heat up to 80 degrees. Leave the mixture for 10 minutes to separate the serum from the clot, cool, strain through gauze.
BUCKET FROM GRECHNEI KASHI
Products: low-fat cottage cheese 110 g, buckwheat groats 60 g, sugar 15 g, butter cream 7 g, egg 1/10 pieces.
Prepared buckwheat porridge to cool to 60 degrees, mix with raw egg, sugar, cottage cheese, put in a form, oiled and cooked in steaming or in the oven.
Serve with a sour cream or jam.
OATYL STEEL PROTEIN
Products: egg - 2 protein, milk 70 g, butter 4 g, salt.
Eggs should be washed, the proteins separated from the yolks. Yolks can be used for cooking other dishes. Proteins whip well, adding carefully milk and salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
OMLET NATURAL
Products: egg 2 pieces, milk 60 g, butter 3 g, salt.
Eggs should be washed, poured into a bowl, combined with milk, seasoned with salt, whisked, drained, poured into a lubricated oil mold and cooked on a steam bath.

OILET STEAM WITH MEAT
Products: egg 2 pieces, milk 110 g, meat 180 g, butter cream 12 g, salt.
Boiled meat to pass through a meat grinder. Eggs pour into the dishes, add salt, add milk, beat. Enter the ground meat. Put the mass in a greased mousse and cook for a couple. To prepare a puff pastry omelette, it is necessary to divide the omelet mass into 3 parts. Put one part in a lubricated oil mold and let it linger on the steam bath, put the other part on top (omelette with chopped meat), repeat the procedure. Finally, pour in the remainder of the omelet mass and bring the dish until done on the steam bath.
POTATO POTATO WITH MEAT
Products: potato 320 g, beef 110 g, milk 35 g, sour cream 25 g, butter cream 6 g, egg 1/10 pieces.
Meat and potatoes peeled boil, separately pass twice through a meat grinder, add salt, mix thoroughly. The resulting mass is placed on a greased form. Surface level with a spoon, grease with a mixture of raw eggs and sour cream, bake in the oven or cook for a couple.
Ready to grease the dish with sour cream, you can serve with greens.
COOKED MEAT VANS
Products: per 100 g: meat 145 g, a loaf of 20 g, wheat rusks 6 g, butter creamy 6 g, water 25 g.
Separate meat from bones, tendons, films, cut into small pieces and pass through a meat grinder along with soaked in water and slightly pressed bread or loaf. Mince forcemeat salt, well knock out, gradually adding 1 tablespoon of cold water.
From the cutlet mass to make cutlets and cook them in a special saucepan - a double boiler. If there is no such pot, you can use a grid on the knives, which is put 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, cutlets take 30 minutes.
Cutlets can be cooked from chicken, veal, fish. As a garnish recommended stewed vegetables, boiled rice, buckwheat porridge.
MEAT TEKHTELI
Products: per 100 g: meat 145 grams, a loaf of 20 g, creamy butter 6 g, carrots 15 g, onion 6 g, cabbage 25 g, meat broth 140 g, parsley root 3 g.
Vegetables cut, pour broth and put out on low heat until cooked. During the extinguishment of vegetables cook meat. Pulp meat together with a loaf soaked in water, twice through a meat grinder. In the prepared forcemeat, add a tablespoon of warm water, melted butter and mix well.
From the received weight to roll meatballs in weight 40-45 g and to lower them in a broth with vegetables approximately for 20 minutes. After cooking meatballs, vegetables can be used for garnish.
SUFFLE FROM WILLED MEAT
Products: per 100 g: meat 160 g, half egg, loaf 20 g, butter 3 g.

Meat boil, the flesh released from bones and tendons. Boiled meat and bread, soaked in water, pass through a meat grinder. In the minced meat put egg yolk. Protein whip and gradually add to the meat when it stirs. The resulting mass is put in a deep frying pan, oiled, and bake in the oven until a thin pink crust appears on the meat.
SAUCES
SAUCE BESHAMEL
Products: milk 55 g, wheat flour 7 g, butter 4 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.
SAUCE SAUCE
Products: sour cream 50 g, flour 5 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.
SAUCE DAIRY WITH SWEET EGG
Prepare the dairy sauce bechamel, as indicated above. Egg boil in a steep, finely chopped, mixed with sauce, add butter.
BEVERAGES
CHIPPING TONGUE
Products: dried rosehip fruit 30 g, water 250 g, sugar 20 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.
BERRY CHICKS
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries), 1.5 glasses of water, 40 g of potato starch, sugar.
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.
DAIRY KISEL
Products: 2 cups milk, 30 g potato starch, sugar.

Milk boil, pour the starch diluted in several tablespoons of cold milk, boil, add sugar to taste, chill.
ЖЕЛЕ из соков САТРЫХ ЯГОД
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries, blueberries), one and a half glasses of water, sugar, 15 g of gelatin.
Wash gelatin, wet. Peel the berries, wash, let the water drain. Squeeze the squeezed juice, pour into warm water with sugar. Gelatine dissolved in a few spoons of hot water, combine with the prepared liquid, add sugar to taste, cool.
DRINK OF YEAST
Products: yeast 55g, rye bread 40g, sugar 15g, honey 15g, water 255g, lemon peel (a small lemon crust).
Rye bread cut into thin pieces, dried on a baking sheet in the oven. Dry the boiling water with boiling water, let it brew for 4 hours and drain. Lightly heat the infusion, put yeast and a small lemon crust into it. Put in a warm place for fermentation for 7 hours, then put in the refrigerator.
When serving, add sugar and honey to the drink.

<< Previous Next >>
= Skip to the content of the tutorial =

Recipes for cooking some dietary dishes at home

  1. 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
  2. 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 -
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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,
Medical portal "MedguideBook" © 2014-2016
info@medicine-guidebook.com