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Recipes for cooking at home

Salads, snacks
Products: fresh tomatoes 100 g, vegetable oil, 9 g.
Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil.
Cabbage Salad
Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons of parsley, a little salt.
Chop cabbage, apples and carrots on a coarse grater, mix with cabbage, season with kefir, salt, sprinkle with parsley, mix, put in a salad bowl, decorate with greens.
Cabbage and Beetroot Salads
Products: 200 g of cabbage, 100 g of beet, 50 g of sunflower oil, 10 g of green salad, 10 g of dill, 10 g of parsley, salt.
Cabbage finely chop, grate raw beets on a plastic grater, mix with cabbage, season with vegetable oil, you can add juice from half a lemon. Stir and garnish with herbs in a salad bowl.

Products: 400 g tomatoes, 1 apple, 1 spoon of vegetable oil, lemon juice, parsley or dill.
Wash the tomatoes, wipe, cut into thin slices or quarters, wash the apple, grate it. Add a little lemon juice. Wash parsley, finely chop.
Put the prepared tomatoes on a dish, sprinkle with grated apple, chopped parsley, and pour over vegetable oil.
Products: potatoes 50 g, beets 40 g, carrots 40 g, fresh cucumbers 40 g, apples 30 g, leafy lettuce 20 g, 1/4 egg, vegetable oil 20 g.
Boil potatoes, beets, carrots separately, cool, then peel and cut into small cubes. Apples, salad, fresh cucumbers washed, peeled and finely chopped. Cooked in a steep egg finely chop. Mix vegetables with chopped egg, fill with vegetable oil. Vinaigrette put a slide in a salad bowl, decorate with lettuce.
Products: 1 large cauliflower (500 g) or three small, salt, sugar, 1 tablespoon of grated crackers, 1 teaspoon of butter.
Wash cauliflower, put in boiling salted water, put a little sugar, cook until ready, drain, serve to the table, sprinkled with toasted grated breadcrumbs. If the amount of fat is not limited, put a piece of butter.
Products: 300 g of boiled meat, 3 pieces of boiled potatoes, 2 cucumbers, 100 g of green salad, 2 boiled carrots, 1 cup of kefir, 2 tomatoes, greens.
Peeled products cut into cubes or thin slices, mix with kefir, sprinkle with finely chopped greens, garnish with slices of tomatoes.
Products: carrots 100 g, unpeeled apples without a core 70 g, sour cream 20 g, sugar 6 g
Wash apples, peel and chop them into strips. Wash carrots, peel, grate and mix with apples. Season with sugar and pour over sour cream.
Products: carrots 90 g, black currant 50 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 the carrots, add sour cream, sugar and mix gently.
Products: beet 120 g, vegetable oil 7 g.
Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil.
Eggplant cooked
Products: 3 medium-sized eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, a little salt.
Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with salt, put eggplant in boiling water and cook. When they are ready, drain and serve to the table, sprinkled with toasted rusks and a slice of butter.
Products: fish 150 g, loaf 15 g, gelatin 5 g, milk 15 g, fish broth 150 g, parsley 7 g, carrots 7 g, onion 7 g
Peel and rinse the fish, remove the bones, pulp through a meat grinder, mix with a loaf or white bread soaked in milk and once again skip through a meat grinder. Mix a lot and make the meatballs and boil them for a couple, then cool. Boil fish broth from fish bones and roots, strain it, combine with broth soaked in advance, let cool, decorate with greens and pour over the remaining broth and cool again.
Products: herring fillet 100 g, white bread 20 g, milk 20 g, butter 7 g, 1/4 egg.
Soak herring fillet in water, skip through a meat grinder, add soaked in milk and pressed bread, finely chopped boiled eggs, and mix the butter thoroughly.
Products: 150 g of beef, parsley, salt.
Wash meat with cold water, boil it quickly, and then continue to cook over low heat. When the meat is cooked, cool it, cut into slices and across the fibers and garnish with greens.

Products: 150 g chicken, 3 g gelatin, egg and greens for decoration.
Boil chicken, cut into several parts and cool in the same broth, which was cooked. Then separate the pulp from the bones and cut it into pieces. Strain the broth, add the gelatin dissolved in the hot broth and mix. Fill the broth with chopped meat and put it into a dish, decorate with egg circles, greens, let it cool. First meal
Products: 1 kg of fish, 1.6 l of water, 2 onions, 1 carrot, a quarter of beets, potatoes, 1 tablespoon of pearl barley, greens, salt.
Sliced ​​onions spasserovat on vegetable oil. Fish clean, wash, cut. Cut the carrots and, if desired, beets. Put everything in a saucepan, pour cold water, salt and put on the fire. After 10 minutes add chopped potatoes and cereals. When serving, sprinkle with chopped greens.
Products: 400 g of broth, 10 g of butter, 250 g of potatoes, half an egg, 20 g of onion, parsley.
Meat mince, add 10 g of onion, egg, salt and mix well. Roll meat into round meatballs, boil them in broth. Boil the rest of the broth, put the potatoes, finely chopped and fried onion in butter. When the soup is cooked, put meatballs in it and sprinkle with finely chopped parsley.

Products: bones 250 g, carrots 20 g, onion 25 g, parsley root 10 g, salt, water 1.2 l.
Rinse the bones thoroughly, chop, pour with cold water and put in for 3 hours. Let the foam harden and remove it. After 2 hours from the beginning of boiling the broth, put onions, roots, salt in it. Ready broth strain.
On the bone broth prepare soups and sauces. Broth can be a separate dish.
Products: cabbage 300 g, potatoes 150 g, carrots 100 g, parsley 10 g, dill 10 g, sour cream 20 g, 1.3 l broth.
Grate the carrots and put in a broth, add potatoes, cabbage and cook until ready. All vegetables, hot, wipe in broth through a sieve and boil again. Before serving in the soup add sour cream and greens.
Soup bean wiped on bone broth
Products: beans 80 g, potatoes 250 g, carrots 50 g
Beans pour cold water in the evening. In the morning, boil the beans in the same water until cooked, add carrots and potatoes and continue cooking until vegetables are ready. Hot mix everything with broth (pre-wiping), and bring to a boil.
Products: potatoes 150 g, white cabbage 150 g, cauliflower 150 g, turnip or rutabaga 150 g, parsley root 15 g, onion 25 g, water 1.3 l.

Put the peeled root vegetables in cold water and cook on low heat until half cooked with the lid tightly closed. Then add cabbage, onions and continue cooking until ready. Strain the ready broth and bring to a boil.
Porridge, soups, sauces are cooked in vegetable broth.
Borsch with beef
Products: 0.5 kg of beef with bones, 1 beet, 1/4 part cabbage, 2 carrots, half parsley root, fourth part celery root, 1 bay leaf, 1 onion, 2 tomatoes or 2 tablespoons of tomato, 2 teaspoons flour, 1 tablespoon of butter, 2 tablespoons of sour cream, parsley, salt, 3.2 liters of water.
From meat and roots boil broth. Beets, carrots, cabbage, clean and cut into squares. In a separate bowl, put the sliced ​​beets, pour in a little broth, add butter, tomato, cover the dishes and simmer, stirring. Then put lightly roasted carrots, parsley and stew until all the vegetables are soft. After stewing, add salt.
Put the chopped fresh cabbage, bay leaf into the boiled broth filtered and boil for 10 minutes. Then put the stewed beets and cook some more. Fry the flour in butter, dilute with broth and pour into the soup.
You can put potatoes in the soup. It put after fresh cabbage boils 5 minutes. If instead of tomato puree, put tomatoes, then they must be cut into slices and put before the end of cooking, along with bay leaf.
Before serving, put sliced ​​boiled meat, sour cream and chopped parsley in a plate of borscht.
Products: for ravioli: 400 g of beef with fat, 1 onion, 2 cups flour, 1 egg, pepper, salt.
Boil the broth, the recipe of which is given above. Dumplings can be made from a single beef or add a little pork. Beef with onions mince, add salt, pepper, a little broth and mix well.
Knead dough from flour, eggs and a quarter cup of water, roll thinly, put meat balls on it and cut dumplings into a round cake.
Boil the broth, put the dumplings in it and cook for 10 minutes until they float to the surface. If you want to get a clear soup, dumplings should be cooked separately in salted water and, removing them, pour hot broth.
When serving, put in the dumplings chopped parsley and a little butter.
Products: cabbage 140 g, beet 160 g, potatoes 160 g, carrots 60 g, onions 30 g, fresh tomatoes 120 g or tomato sauce 15 g, parsley root 10 g, parsley 10 g, dill green 10 g, oil cream 30 g, sour cream 40 g, water 1.2 l.
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; add the remaining chopped vegetables and cook them until ready. Add the missing amount of liquid with hot water and bring to a boil. Before serving borscht put sour cream and chopped greens in it.
Products: 100 g of currants, 100 g of apples, 100 g of plums, 0.5 tablespoons of starch, 2 tablespoons of sour cream, sugar, a little orange peels.
Wash apples, cut them into pieces, wash plums, remove seeds, wash currants, peel. Cook the fruit, putting them in boiling water, rub through a sieve and boil. Brew starch, diluted in cold water, pouring into boiling soup, remove from heat, season with sugar, orange peel to taste, add sour cream.
In the same way cooked soup of various fruits. For the soup, you can use apples, cherries, blueberries, etc. at the rate of 120 g per serving. Second courses
Products: beef 120 g, butter 6 g, milk 50 g, wheat flour 6 g, sour cream 15 g, tomato juice 15 g, parsley 5 g
Boil meat, cool, cut into thin slices. Prepare a white sauce, pour meat on it, add tomato juice, salt and mix. Boil at a small boil for 12 minutes, fill with sour cream. At the table add a piece of butter and sprinkle with beef stroganoff finely chopped parsley.
Products: beef 120 g, bechamel sauce 40 g, butter 5 g.
Mince boiled meat, add bechamel sauce, grind well. Instead of bechamel sauce, you can add broth. Serve with butter.

Products: beef 120 g, butter 6 g, flour 6 g, greens.
Cut boiled meat into slices, add bechamel sauce or broth, add salt, cook on low heat for one hour. To the table serve, sprinkle with parsley.
Products: 250 g chicken, 20 g stale loaf, 25 g milk, 10 g butter.
Chicken meat removed from the bones, mince, add a loaf or a loaf soaked in milk, grind again, put a little butter, mix well and cut the meatballs. Steam.
Products: 300 g of meat with bone, 100 g of roots, salt.
Wash vegetables, clean, rinse, chop, pour a small amount of boiling water, salt and boil. Wash meat, put in boiling vegetable broth and cook until soft.
To divide into portions.
Products: per 100 g: meat 150 g, wheat bread 20 g, wheat crackers 6 g, butter 6 g, water 30 g
Separate the meat from the bones, tendons, films, cut into small pieces and mince along with soaked in water and lightly pressed bread. Minced meat with salt, mix well, gradually adding one tablespoon of cold water.
Make cutlets of cutlet mass and cook them in a special saucepan - a double boiler. If there is no such pan, you can use a grid on the legs, which is placed on the bottom of the pan. Water should be poured so that it was below the grid. From the moment water boils until the cutlets are ready, it takes 20 minutes.

Products: 500 g of boiled or fried veal, 7 potatoes, 1 tablespoon of butter, 1 glass of milk sauce, crackers.
Boiled or fried veal cut into slices and put in rows in a greased and sprinkled with breadcrumbs for baking or an aluminum frying pan. Cover with slices of fried potatoes or mashed potatoes seasoned with a raw egg, pour in milk sauce, sprinkle with unsalted grated cheese or breadcrumbs, pour with butter and roast in the oven for 20 minutes until the surface is baked. Serve on the table in the same pot in which the veal is baked.
Products: beef 120 g, milk 25 g, butter 5 g, 1/4 egg.
Boil the meat until tender and skip, pre-stripping it of films and tendons through a meat grinder. Combine minced meat with milk sauce, mix, add yolk, butter, mix well, then carefully add whipped whites to the mass. Stir, put in a form, greased with butter. Bring to readiness in a water bath.
Broiled broiled chicken

Products: 500 g chicken, 1 carrot, 1 parsley, 0.5 tablespoon of butter, 1 bay leaf, salt.
Cut the hen and washed well into pieces, put in hot water, add peeled carrots, parsley, and bay leaves, and cook for 1 hour at a low boil until the meat is soft. Old chicken need to cook longer. To make chicken meat more tasty, roots and spices should be put at the end of cooking, and salt at the end of cooking. Cut the cooked chicken into pieces, put in a pan with well-heated oil and fry until the surface is reddened.
When serving meat, gently place on a warm dish, sprinkle with melted butter, and next to put boiled potatoes fried in butter.
Separately submit a green salad, fresh cucumbers or tomatoes.
Products: fish 150 g, butter 20 g, wheat flour 5 g, half an egg, milk 40 g
Peel the skin of the fish and bones, boil half of the mass, cool and skip through the meat grinder with the remaining raw fish. Prepare the sauce in the form of kissel from milk and flour, combine with minced fish, add raw yolk and 10 g of vegetable oil, mix all this well, lightly mix with whipped protein, put in a greased mold and steamed.
Before serving, pour the fish souffle with melted butter.

Products: per 100 g: fish without a head 200 g, carrots 15 g, onion 10 g, bay leaf 1 piece, butter 6 g, sour cream 10 g
Peel carrots and onions, wash, cut into slices and cut each into 4 pieces. Clean the fish from bones and skin, rinse in cold running water, cut into small pieces, combine them with vegetables, add 1 cup of hot water, bay leaf, put in a saucepan, close the lid and simmer on low heat. At first, put the pan on a strong fire, and as soon as the contents of the pan boil, reduce the fire to a minimum, but the lid should be tightly closed. Ready fish with vegetables to fill with sour cream and butter.
As a side dish serve boiled potatoes, green canned peas.
Potatoes boiled with sour cream
Products: potatoes 150 g, parsley 6 g, sour cream or butter 15 g.
Medium-sized potatoes wash well, peel, cook for a couple. Salt during cooking after 2 minutes. Warm potatoes sprinkle with finely chopped greens and pour over sour cream or butter.

Products: 140 g, wheat flour 35 g, half an egg, apricot 20 g, carrots 25 g, butter 10 g, sour cream 25 g
Finely chop carrots and stew with 5 g of oil and a small amount of water until all the liquid is evaporated, then cool. At the same time finely chop the apricot, rub the cottage cheese and combine with half the flour, part sour cream, sugar, egg, apricot and carrot. All this is kneaded, divided into 3 parts, roll in flour, give the form of cheesecakes and bake in the oven, pre-watered with sour cream.
Продукты: на 100 г: морковь 110 г, молоко 25 г, сахар 3 г, мука 7 г, яйцо 1/4 часть, вода 15 г, масло растительное 7 г, сметана 7 г.
Очищенную морковь нарезать мелкими кусочками и тушить до мягкости в молоке с водой под плотно закрытой крышкой. Готовую морковь пропустить через мясорубку, добавить соль, сахар и довести до кипения. В кипящую морковную массу струей всыпать муку и, помешивая, варить до загустения, затем немного охладить, добавить в нее взбитое яйцо, размешать и сделать котлеты. Котлеты обжарить с двух сторон до появления корочки, поставить в духовку на 5 минут. При подаче на стол котлеты полить сметаной или молочным соусом.
Продукты: картофель 100 г, морковь 75 г, помидоры 100 г, капуста белокочанная или цветная 120 г, брюква или репа 100 г, зелень 6 г, лук репчатый 40 г, масло сливочное 20 г, бульон 200 г.

Очищенные корнеплоды мелко нарезать, залить небольшим количеством бульона или водой, плотно закрыть крышкой и тушить на слабом огне до полуготовности. Нарезанные кусочками картофель, помидоры, лук, капусту добавить к корнеплодам, посолить и продолжать тушить до готовности. Незадолго до тушения в овощи положить сливочное масло. Перед подачей к столу рагу посыпать мелко нарезанной зеленью.
Продукты: яйцо 2 штуки, молоко 140 г, сливочное масло 5 г, мука пшеничная 5 г.
В 20 г молока тщательно растереть муку, соединить с хорошо взбитым яйцом, добавить оставшееся молоко, хорошо размешать, вылить в сковородку, смазанную маслом, и поставить в духовку со средним жаром.
К омлету подать свежие помидоры, овощное пюре.
Продукты: на 100 г: бульон мясной 220 г, крупа 20 г, соль 0,5 г, сливочное масло 3 г.
В кипящий мясной бульон при непрерывном помешивании постепенно всыпать крупу и на слабом огне разваривать до получения однородной массы. Кастрюлю с кашей поместить на маленький огонь или на водяную баню на 1 час. В готовую кашу добавить соль, сливочное масло, размешать.

Продукты: рыба 300 г, лук репчатый 30 г, масло сливочное 9 г, яйцо вкрутую 1 штука, корень петрушки 10 г, вода 300 г.
Подготовленную рыбу разрезать на небольшие куски. В подсоленную воду положить лук, корень петрушки и довести до кипения. В кипящую воду опустить куски рыбы и на сильном огне довести до закипания, затем на слабом огне продолжать варить рыбу 30 минут. Готовую рыбу вынуть из бульона, полить растопленным маслом. На гарнир подать картофельное пюре или отварной картофель. Sauces
Продукты: молоко 50 г, мука пшеничная 5 г, масло сливочное 5 г.
Dry the flour in the oven in a frying pan without fat until it is 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.
Продукты: сметана 50 г, мука 5 г.
Boil half of the sour cream in the remaining sour cream and mix the flour, dried in the oven, combine with the hot sour cream, mix well, bring to a boil, drain.
Продукты: сметана 30 г, мука 5 г, морковь 10 г, коренья белые 5 г, лук 7 г, вода 100 г.
Приготовить овощной отвар из моркови, лука, белых кореньев. Вскипятить сметану, подсушенную и охлажденную муку развести холодным овощным отваром и влить постепенно в кипящую сметану, дать прокипеть.
Продукты: бульон 100 г, мука пшеничная 5 г, масло сливочное 3 г.
Муку поджарить до светло - желтого цвета на сковороде без жира, растереть с маслом и при непрерывном помешивании соединить с горячим бульоном и, продолжая помешивать, варить соус 10 минут. Витаминные напитки
Продукты: сушеные плоды шиповника 35 г, вода 300 г, сахар 10 г (добавляют перед употреблением).
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, cover with hot water, boil for 10 minutes under the lid closed. Снять с огня и настаивать 3 часа в прохладном месте. Unground rosehips insist 10 hours. Infusion strain.
Продукты: клюква 40 г, сахар или его заменитель 30 г, вода 300 г.

Клюкву перебрать, промыть, размять деревянной ложкой в эмалированной или стеклянной посуде, отжать через марлю сок, охладить. Отжимки залить горячей водой, прокипятить 5 минут. В процеженный отвар добавить отжатый сок, сахар, размешать, охладить.
Продукты: ягоды 100 г, сахар 15 г, вода 300 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.
Продукты: яблоки 30 г, морковь 60 г, сахар 15 г, вода 300 г.
Морковь промыть, очистить, натереть на мелкой терке, отжать сок через марлю или в соковыжималке. Яблоки вымыть, нарезать, не очищая от кожуры, опустить в кипящую воду, довести до кипения, настоять 2 часа, процедить. Морковный сок влить в яблочный настой, добавить сахар.
Продукты: дрожжи 50 г, хлеб ржаной 45 г, сахар 15 г, вода 300 г, цедра лимона.
Ржаной хлеб нарезать тонкими кусочками, подсушить на противне в духовке. Сухари залить кипятком, дать настояться 4 часа и процедить. Слегка подогреть настой, положить в него дрожжи и небольшую лимонную корочку. Поставить в теплое место для брожения на 6 часов, затем поставить в холодильник.

При подаче на стол в напиток добавить сахар.
Продукты: 400 г яблок, 2 стакана воды, сахар 70 г, лимонная корка.
Вскипятить воду с сахаром и лимонной коркой. Яблоки вымыть, очистить, разрезать на четвертушки, удалить сердцевину, сварить, опуская постепенно в кипящий сироп. Chill.
Продукты: сушеные фрукты 115 г, сахар 80 г, вода 1 л.
Сушеные фрукты тщательно перебрать, положить в сито или дуршлаг и вымыть в проточной воде. Груши и крупные яблоки нарезать кусочками. В холодную воду положить подготовленные фрукты и варить на слабом огне до мягкости всех заложенных плодов. Сахар положить в компот в конце варки. Для аромата можно положить корочку апельсина или лимона. Компот охладить, корочки лимона вынуть.
Продукты: 5 яблок, 4 столовые ложки крахмала, 100 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.

Продукты: 2 стакана ягод, 150 г сахара, 30 г желатина, 4 стакана
Ягоды промыть, отжать из них сок и поставить в холодное место. Выжимки залить горячей водой и варить 10 минут, затем процедить, всыпать в отвар сахар, вновь вскипятить, снять пену. Желатин предварительно размочить в холодной воде, чтобы он набух. Затем, выбрав его из воды, отжать рукой, положить в посуду, которую поставить в кастрюлю с кипящей водой и, помешивая, нагреть, пока желатин не распустится. Подготовленный желатин влить в ягодный сок, хорошо размешать, процедить, вылить в подготовленный отвар и охладить.
Продукты: 400 г яблок, сахар, 15 г желатина, 2 белка.
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. Thoroughly stir, pour into vases, cool.
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.

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Recipes for cooking at home

  1. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dissolve with hot water, add wiped boiled potatoes and rubbed. RICE SLIPPER SOUP Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  2. Recipes for cooking at home
    VEGETABLE DISHES, SALADS OF BOILED BEET SALADS Products: beet 120 g, vegetable oil 7 g. Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop the straw. Raw carrot grate on
  3. 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
  4. Recipes for cooking at home
    SALADS, SNACKS SALAD OF CABBAGE WITH APPLES Products: 0.5 kg of white cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Clean the cabbage from wilted leaves, wash, chop, salt, put a little sugar, mix well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  5. Recipes for cooking at home
    SALADS AND STARTERS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND SURFACE Products: tomatoes 5 pieces, 2 onions,
  6. Recipes for cooking at home
    Vegetable Dishes SALAD OF CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onion, dill, 1 tablespoon of vegetable oil. Enumerate lettuce leaves, rinse, cut into large pieces, add cucumbers sliced ​​into circles, chopped green onions, add vegetable oil, mix gently. Then put in a salad bowl, sprinkle with dill,
  7. Recipes for cooking at home
    VEGETABLE DISHES BEVERAGED BAKED PRODUCTS: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar. Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When ready, strain and serve to the table, sprinkled with toasted breadcrumbs and with a slice
  8. Recipes for cooking at home
    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD OF BEET AND PRUNES Products: beet 90 g, prune 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in the peel, cool, peel, grate on a fine grater. Prunes
  9. 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
  10. 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
  11. Recipes for cooking at home
    SALADS OF SALAD FROM FRESH CUCUMBERS AND LIVELY SALAD WITH CEREALS Products: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste. Wash cucumbers, peel them, clean the lettuce. Prepared vegetables shred, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl slide. SALAD OF BEET AND APPLE WITH CRUSHED PRODUCT: beet 80 g, apples
  12. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLES SALAD Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g Wash carrots, 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 some dietary dishes at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks should be approached with great caution. Foods that are prescribed for stomach ulcers are gentle, and snacks stimulate the work of the digestive organs. However, start taking
  14. Recipes for some dietary dishes at home
    FIRST COURSES DARKNED MILK PRODUCTS Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Slowly pour the semolina into boiling water, stirring so that no lumps form. Continuing to stir, cook until ready for 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Raw egg mix with 100 g
  15. Recipes for some dietary dishes at home
    FIRST COURSES OUTER MILK MILKY PRODUCT: Groats “Hercules” 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Oatmeal pour into boiling water and cook at low boil until full cooking for at least an hour. Strain through cheesecloth. Bring the mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook an egg -
  16. Приготовление некоторых диетических блюд в домашних условиях
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks must be approached with great caution. Food, which is prescribed for diseases of the gastrointestinal tract, is gentle, and snacks stimulate the work of the digestive organs. Однако
  17. Recipes for some dietary dishes
    FIRST COURSES OF VEGETABLE SOUP PRODUCTS on 1 l: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables. Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes. Before serving
  18. 7 recipes of fish dishes
    SALAD WITH TUNA Ingredients: · 2 slices of fresh tuna (125 g) with a thickness of 1-2 cm or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green lettuce; · 100 g of avocado, cut into slices of medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g chopped green beans; · 2 tablespoons
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