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Recipes for cooking at home


SALADS, SNACKS
CABBAGE SALAD 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 salt.

TOMATO SALAD
Products: 450 g tomatoes, 1 apple, 1 tablespoon
vegetable oil, lemon juice, salt, parsley.
Wash the tomatoes, wipe, chop into thin slices or quarters, wash the apple, grate it. Add some lemon juice. Wash parsley, finely chop. Put the prepared tomatoes on a dish, sprinkle with grated apple, finely chopped parsley, salt, add vegetable oil.

SALAD FROM CARROTS AND BLACK CURRANT
Products: carrots 100 g, black currant 50 g, sour cream 20 g, sugar 10 g

Wash carrots, peel, grate. Wash the black currants, peel off the inflorescences, mash a little with a wooden spoon, combine with carrots, add sour cream, sugar and mix gently.

Carrot rubbed
Products: 550 g of carrots, 3 spoons of milk, 2 teaspoons of butter, salt.
Wash carrots, peel, rinse, chop, put in salted boiling water and a little oil, boil. When it is soft, rub through a sieve, dilute with milk, boil, season to taste and put butter on the table before serving.

SALAD FROM BOILED BEET
Products: 600 g of beet, salt, lemon juice, 1 teaspoon of butter.
Wash beets thoroughly, pour with hot water, boil, drain, cool, peel, rinse quickly, grate or cut into thin slices. Pour a small amount of water, boil, season with salt, lemon juice, before serving to the table, put a piece of butter.

Eggplant cooked
Products: 3 medium eggplant, 2 scoops of breadcrumbs, 1 teaspoon butter, salt.
Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water, slightly salt it, put in boiling water.

eggplant and cook. When they are ready, drain and serve, sprinkled with toasted breadcrumbs, put a piece of butter.
VEGETABLE SALAD WITH MEAT
Products: boiled meat 70 g, fresh cucumbers 50 g, boiled potatoes 70 g, 1/4 egg, apples 30 g, green onion 30 g, vegetable oil 25 g
Boiled peeled potatoes and boiled meat cut into small plates, add peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Boil an egg hard and finely chop, finely chop the green onion. Place vegetables in a salad bowl, garnish with plates of meat, fresh cucumbers, apples, sprinkle with chopped eggs and green onions.

Tykva boiled
Products: 1.5 kg of pumpkin, citric acid, 1 tablespoon of vegetable oil, 1 tablespoon of white crackers.
Peel the pumpkin, remove the seeds, cut into quadrilateral pieces and boil in water. Drain, add citric acid to taste and heat a little more.
When serving, sprinkle with vegetable oil and toasted breadcrumbs.
MEAT SALAD
Products: 300 g of boiled meat, 4 pieces of boiled potatoes, 2 cucumbers, 100 g of green salad, 2 boiled carrots, 1 cup of kefir or sour milk, 2 tomatoes, greens.
Peeled products cut into cubes or thin slices, mix with kefir or yogurt, sprinkle with finely chopped greens, garnish with slices of tomatoes.
SALAD FROM POTATO WITH FRESH VEGETABLES
Products: 400 g potatoes, 1 fresh cucumber, 1 carrot, 1 tomato, 100 g sour cream sauce, greens.
Boil the potatoes, cut into cubes, wash the cucumbers, finely chop, grate raw carrots, finely chop the tomatoes, mix everything carefully, pour with sour cream sauce or vegetable oil, garnish with parsley.

THE VINAIGRETTE
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 wash, peel and chop finely. Finely cooked boiled egg. Mix vegetables with chopped egg, fill with vegetable oil. Place a salad in a salad bowl, garnish with lettuce leaves.

MILK OIL
Products: 40 g of herring, 30 g of butter.
Herring well soak, peel and bones, finely chop, chop or mince and grind with butter.
Beautifully lay on a plate and, if desired, decorate with oil.

BAY FISH
Products: 250 g of pike or pike perch, 3 g of gelatin, 1/4 egg, one small carrot.
Peeled fish cut into pieces. From fish waste boil broth and boil fish in it. Then take the fish out and put the soaked swollen gelatin into the broth, stir well, strain through gauze and pour the fish with the prepared jelly. Fish can be put in a form or in a bowl. Decorate the bottom of the form with sliced ​​steep eggs, carrots, and in a bowl you can decorate the pieces of fish on top. Lemon slices can also be used for decoration. They are poured in a cooled, strained broth, in which the fish is boiled, and allowed to cool. Then put the pieces of fish, pour the broth so that it covers all the fish, and allow it to frost.
If the fish is cooled in the form, then when it is served, it is turned over on the dish.
BAY CHICKEN
Products: 200 g chicken, 4 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 flesh from the bones and cut it into pieces. Strain the broth, add gelatin dissolved in the hot broth and mix. Fill the broth with chopped meat and put it into a dish, decorate it with egg circles, greens, let it cool.

COLD BOILED MEAT
Products: 200 g of beef, salt, greens.
Wash meat with cold water, boil it quickly, and then continue to cook slowly. When the meat is cooked, cool it, cut into slices across the fibers and garnish with greens.
Beetroot with beetroot beetroot
Products: beet 90 g, dried prunes 35 g, sugar 5 g, vegetable oil 5 g
Beets cook, peel, grate. Wash the prunes, cover with hot water for 15 minutes, remove the stones and finely chop. Mix everything thoroughly, add vegetable oil, sugar.
FIRST MEAL
BORSCH VEGETARIAN
Products: 250 g of beet, 150 g of potatoes, 150 g of fresh cabbage, 70 g of carrots, 25 g of parsley, 60 g of onions, 30 g of tomato-mashed potatoes, 25 g of butter, salt, bay leaf, 1 l of water or broth.
Put fresh cabbage into boiling broth or water, bring it to a boil, then put sliced ​​potatoes, cook for 10 minutes, then add roasted roots, boiled beets and cook borscht until cooked. At the end of cooking add salt, spices.
Soup Potatoes with beans
Products: 450 g of potatoes, 170 g of beans, 80 g of onions, 90 g of carrots, 25 g of parsley (root), 30 g of butter, 1.5 liters of broth or water.
Put boiled beans into the boiling broth or water and cook it for 20 minutes, add diced potatoes, after 15 minutes - browned onions, carrots, parsley, after 5 minutes salt and spices and cook until ready. When serving, put in the soup slices of meat, greens.
LOUNGER POTION
Products: 250 g of beef, salt, parsley, 2 liters of broth.
Pulp raw meat to skip 2 times through a meat grinder, add salt, 2 tablespoons of cold water. The resulting mass is thoroughly mixed, cut into balls (meatballs) and dipped in ready boiling meat or chicken broth. Then remove the meatballs with a slotted spoon and put 8-10 pieces on the plate. Strain the broth and pour it over the meatballs. Sprinkle parsley on top.
POTTER WITH EGG
Boil meat or chicken broth, pour into plates or broth cups and dip into each shelled egg, cooked "in the bag".
BORSCH SUMMER
Products: 1 bunch of beets, 3 potatoes, 1 carrot, a little parsley, 200 g zucchini, 2 tomatoes, 50 g of green onions, salt.
A bunch of beets cut, separate the leaves and stems. Peeled beets cut into strips or slices, and the stems - short sticks and, adding carrots, put in a saucepan, pour boiling water and cook for 15 minutes. Add chopped and scalded beet leaves, peeled zucchini, tomatoes, new potatoes, green onions, parsley, salt, bay leaf and cook borsch until cooked. When serving, add kefir or sour milk to the table.

SOUP POTATOES
Products: potatoes 160 g, water 350 g, butter 8 g, 1/4 egg, flour 6 g, greens 6 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: dilute the flour dried in the oven in 40 g of potato broth, boil, strain. Mashed potatoes, sauce and decoction mix, add raw egg, butter and mix thoroughly. Boil the soup, sprinkle with finely chopped parsley before serving.
SOUP FRESH MUSHROOMS
Products: 500 g fresh mushrooms, 1 onion, 80 g sour cream, bay leaf, 10 potatoes, 1.5 tablespoons of butter, parsley, 2.5 liters of water, salt.
Fresh mushrooms to sort, rinse well in several waters, large, chop, pour cold water and cook. When the mushrooms are being cooked a little, add the onions, toasted in butter, bay leaves, chopped potatoes and cook until the potatoes are tender.
When serving, add chopped parsley.

OKROSHKA
Products: 1.5 l of bread kvass, 250 g of boiled beef, 100 g of boiled ham, 2 green cucumbers, salt, parsley, green onion, 2 eggs, 50 g of sour cream.
Boiled beef and ham cut into small cubes. Cook hard boiled eggs. Egg whites, peeled cucumbers, green onions cut into small pieces.
Yolks of boiled eggs rub through a sieve, mix with sour cream, add salt. Dilute this mass with bread kvass, put chopped boiled meat, sliced ​​cucumbers, egg whites, onions.

COLUMN VEGETARIAN
Products: 1.3 kvass, 350 g of beets, 5 potatoes, 2 fresh cucumbers, 100 g of green onions, 2 eggs, 2 tablespoons of sour cream, salt, greens.

Beets and carrots cut into strips and salted separately, the young beets can be used together with tops. Chilled beetroot with broth diluted with kvass, put stewed carrots, sliced ​​fresh cucumbers, green onions, season with salt. When serving, put boiled egg, sour cream, parsley.

FRUIT SOUP
Products: 100 g of currants, 100 g of apples, 100 g of plums, 0.5 tablespoon of starch, sugar, some 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.

SOUP FROM APPLES
Products: 5 apples of average size, 1.5 tablespoons
potato starch, 50 g sour cream, 2 g cinnamon, 2 l water, sugar.
Wash apples, clean the seed box, cut into slices. Boil water with cinnamon and sugar, put sliced ​​apples and cook for a short time so that the apples do not boil soft. Then add diluted starch with cold water and heat slightly. When serving, put sour cream.

SOUP FROM CARROT WITH KEFIR
Products: 300 g of carrots, 1.5 l of kefir, 70 g of sugar.
Peel carrots, wash, chop straws or grate on a coarse grater, pour kefir, add sugar, mix.

SECOND DISHES
SUDAK FILLING
Products: fish 100 g, gelatin 3 g, 1/4 egg, lemon 10 g, parsley 5 g, fish broth 100 g, cucumber 20 g

Pike perch without bones cut into pieces. Boil the broth in the same broth from the head and scraps to cook the fish, remove the ready fish, and put the soaked gelatin in the broth, let it dissolve and strain. Place the fish in a deep dish, decorate with egg, lemon, sliced ​​cucumber, greens and pour over the slightly cooled jelly.

SUDAK ON POLISH
Products: pike perch (boneless) 130 g, butter 20 g, parsley 4 g, a slice of lemon or lemon juice 3 g, 1/4 egg, roots, bay leaf 5 g
Pike perch cut into pieces, dipped in boiling water with bay leaves and roots, cook for 5 minutes. Mixed (liquid) butter mixed with chopped egg, lemon juice and greens. Pike perch in a plate and pour with melted butter.

CUTLETS FISH STEAM
Products: fish low-fat varieties (bream, pike perch, pike, carp, cod) 100 g, milk 30 g, loaf 20 g, butter 4 g, a little salt.
Fillet fish without skin and bones through a meat grinder, combine with a loaf soaked in milk, mix well. Again mince and mix well. From received

the masses make the patties and cook them for a couple. Serve with melted butter.
VELVET IN VEGETABLES
Products: 350 g of veal, 120 g of carrots, 120 g of parsley, 100 g of herring, 2 spoons of tomato, salt.
Vegetables wash, peel, rinse, cut into strips. Wash meat, rinse, cut into portions, repel. Put in a saucepan, add a little water and simmer over low heat, stirring occasionally. When the meat is soft, put the tomato paste, sprinkle with parsley.

BEEF TEFTELS
Products: 400 g of beef, 1 slice of bread, 0.5 cups of milk or water, 1 onion, 1.5 tablespoons of flour, 0.5 spoons of butter, 1 tablespoon of sour cream, 1 tablespoon of tomato, parsley, salt, broth .
Wash the meat, remove large films. Cut the meat into chunks and mince. Add a loaf soaked in milk or water, toasted onions, and once again skip through a meat grinder, pour in a little broth, add egg, salt and mix well, so that the mass becomes viscous, soft and fluffy. Egg in the meat mass can not be put, because although the mass with it becomes more viscous, but from egg white meatballs are harder.
From the prepared mass, cut balls the size of a chestnut or a little larger, roll them in flour, put in a pan, add tomato and sour cream, close the pan and simmer for 15 minutes. If there is no tomato puree, you can put chopped onions.

Before serving, place the meatballs on a platter and sprinkle with chopped parsley. Garnish with mashed potatoes.
ZAPEKANKA MEAT WITH POTATO
Products: beef meat 110 g, potatoes 300 g, milk 40 g, sour cream 25 g, butter 4 g, a little salt.
Boil meat and potatoes separately, then grind in a meat grinder, add salt, mix. Put the resulting mass on a greased form. Align the surface with a spoon and brush with a mixture of raw eggs and sour cream, put in the oven or steamed. Ready to casserole smear sour cream, you can add parsley.

STEAM CHICKEN WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 cups of green peas, 1 tablespoon of butter, 50 g of sour cream, and salt.
Gutted and washed chicken cut into pieces. Put the sliced ​​carrots, parsley and potatoes in a stew or saucepan. Put chicken on them, sprinkle with salt, pour broth or hot water up to half, cover with dishes and cook. At the end of cooking add boiled green peas, sour cream, butter.
When serving, put the chicken on a dish, pour the juice in which it was boiled.
Turkey boil
Products: 1.5 kg of turkey, 1 carrot, 0.5 parsley (root), 1 onion, 1 bay leaf, 0.5 cups of sour cream or milk sauce, salt.

Cook turkey in water with roots and spices. When serving, pour over sour cream sauce or tomato and mushroom sauce. As a side dish serve hot boiled potatoes, stewed carrots.
BEANS WITH TOMATO SAUCE
Products: 2 cups beans, 1 tablespoon of butter, 2 tablespoons of tomato puree, 1 tablespoon of sour cream, salt.
Bean to sort, wash, soak, then boil in unsalted water. Drain, add butter, salt, tomato puree, a spoon of sour cream (optional) and simmer for a few minutes.

RAGU VEGETABLE
Products: 5 potatoes, 3 pieces of carrots, 1 glass of green peas, 1 onion, 1 tablespoon of oil, 50 g of sour cream, salt.
Chop the onion and fry it in butter. Add diced or sliced ​​carrots and stew until softened. Then add boiled green peas, boiled sliced ​​potatoes, sour cream, salt, lightly mix and simmer a little more.
Boiled cabbage can be added to the stew. When serving, pour the stew with butter.
OMELET PROTEIN
Products: 2 egg whites, 70 g milk, 3 g butter.

Carefully wash the eggs and separate the whites from the yolks. Whip the whites thoroughly with a whisk, carefully adding milk and salt. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.
BUCKWHEAT WITH OIL
Products: 1 cup of buckwheat, 1.5 glasses of water (for crumbly porridge) or 3 glasses of water (for viscous porridge), 1 tablespoon of butter, salt.
In salted boiling water put a tablespoon of butter, add buckwheat and, stirring, cook for 20 minutes until thick. Cover the pan with porridge tightly and place in the oven for 3 hours for 3 hours. So that the porridge does not burn, the pan can be put on a baking sheet with water.
Cooked porridge in this way is dry, crumbly. To prepare viscous porridge for 1 cup of buckwheat, take 3 cups of water or 2 cups of water and 1 cup of milk.
Pour hot porridge with melted butter or sprinkle with sugar.
PUMP FROM PUMPKIN
Products: 800 g pumpkin, 100 g of wheat, 50 g of butter, 60 g of milk, 30 g of sugar.
Prepare the millet, wash it repeatedly until it becomes clean. Peel the cleaned, finely chopped pumpkin with milk and butter, then put in the prepared millet, sugar and salt, cook on low heat until cooked. When serving, put butter or jam in the porridge.

CREATIVE WITH MILK
Products: 250 g of cottage cheese, 1.5 cups of milk, 1 tablespoon of sugar, cinnamon.

Curd well rub or rub through a sieve, add milk, stir and serve. Separately submit sugar mixed with cinnamon.

COOKING PEDDING WITH CARROTS
Products: cottage cheese 130 g, butter 5 g, sugar 8 g, carrots 12 g, sour cream 6 g, 1/4 egg.
Творог протереть, добавить сахар, муку, желток, хорошо перемешать. Приготовить и остудить морковное пюре, смешать с творожной массой и добавить взбитый белок. Выложить в смазанную маслом форму, смазать яичным желтком, смешанным со сметаной, запечь в духовке.

КАПУСТА, ТУШЕННАЯ С ФАСОЛЬЮ
Продукты: 1 кочан белокочанной капусты средней величины, 1 стакан фасоли, 0,5 столовой ложки муки, 1 столовая ложка сливочного масла, 1 луковица, 1 столовая ложка томатного пюре, соль, сахар.
Сварить предварительно замоченную фасоль. Капусту разрезать на четырехугольные куски, положить в кастрюлю, добавить немного воды, масла и тушить. Когда капуста станет мягкой, добавить отваренную фасоль, поджаренную на масле муку, лук, томат, соль, сахар и кусочки вареного мяса (не обязательно), все перемешать и тушить еще несколько минут. Подать на стол с вареным картофелем.

ЧЕРНОСЛИВ, ЗАПЕЧЕННЫЙ С ТВОРОГОМ
Продукты: чернослив 100 г, творог 90 г, сахар 15 г, сметана 25 г.

Чернослив тщательно промыть в теплой воде и залить кипятком на 8-10 минут, чтобы он стал мягким. Вынуть из воды, просушить салфеткой и затем вдоль каждой ягоды сделать разрез и выдавить косточку. Внутрь каждой ягоды вложить половину чайной ложки творога, перемешанного с сахаром. Весь чернослив уложить на противень и запекать в духовке 8 минут при средней температуре. Испеченный чернослив перед подачей на стол полить сметаной или любым фруктовым соком.
SAUCES
SAUCE SMOKED
Продукты: сметана 60 г, мука 7 г.
Boil half of the sour cream in the remaining sour cream and add the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, drain.
СОУС НА ОВОЩНОМ ОТВАРЕ
Продукты: сметана 40 г, мука 7 г, морковь 12 г, коренья белые 6 г, лук 8 г, вода 110 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.

СОУС МОЛОЧНЫЙ
Продукты: молоко 90 г, мука пшеничная 6 г, сахар 9 г.
Муку поджарить на сковороде без жира до светло - желтого цвета, охладить и размешать в 20 г молока, чтобы не было комочков. В остальное молоко положить сахар, довести его до кипения, в кипящее молоко постепенно влить молоко с разведенной мукой и при помешивании довести до кипения, затем несколько охладить.
WHITE SAUCE



Products: broth 110 g, wheat flour 7 g, butter 5 g.
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 9 минут.
ВИТАМИННЫЕ НАПИТКИ
HANDLE PURPOSE
Продукты: сушеные плоды шиповника 50 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 insist 4 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.

МОРС ИЗ ПЛОДОВ ШИПОВНИКА И ЯБЛОК
Продукты: 3 столовые ложки шиповника, 4 кислых яблока, 3 столовые ложки сахара, лимонная или апельсиновая цедра, лимонная кислота.
Очищенные плоды шиповника и яблоки нарезать мелкими кусочками, залить холодной водой, прокипятить несколько минут, процедить, в отвар добавить сахар, немного лимонной или апельсиновой цедры, лимонный сок или лимонную кислоту по вкусу.

КИСЕЛЬ ИЗ ЯБЛОК
Продукты: 5 яблок, 4 столовые ложки крахмала, 0,5 стакана 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.

МОРС ИЗ СМОРОДИНЫ
Продукты: 200 г смородины, 0,5 стакана сахара, 1 л воды.
Смородиновый сок отжать через соковыжималку или размять ягоды, добавить немного кипяченой воды и процедить через марлю. Выжимки из ягод залить водой, вскипятить, процедить, добавить сахар и сырой сок.
ЖЕЛЕ ИЗ КЛЮКВЫ ИЛИ СМОРОДИНЫ
Продукты: 2 стакана ягод, 1 стакан сахара, 30 г желатина, 4 стакана воды.
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.

ФРУКТОВЫЙ МУСС
Продукты: 400 г яблок (малины, клубники, вишни), 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. Stir thoroughly, pour into vases, cool.

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Recipes for cooking at home

  1. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dilute with hot water, add wiped boiled potatoes and boiled rubbed zucchini. RICE SLIPPER SOUP Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  2. Recipes for cooking at home
    Salads, appetizers SALAD FROM FRESH TOMATORS Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. SALAD OF CABBAGE WITH CARROTS Foods: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons parsley, a little salt. Chop cabbage, apples and
  3. Recipes for cooking at home
    VEGETABLE DISHES, SALADS OF BOILED BEET SALADS Products: beet 120 g, vegetable oil 7 g. Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop into sticks. Raw carrot grate on
  4. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sour cream 20 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop them into strips. Grate raw carrots and mix with apples. Season with sugar and pour over sour cream. SALAD OF TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Recipes for cooking at home
    SALADS AND SNACKS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND CURED PRODUCTS Products: tomatoes 5 pieces, 2 onions,
  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 Eggplant BOILED Foods: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar. Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When they are ready, drain and serve to the table, sprinkled with toasted rusks and with a slice
  8. Recipes for cooking at home
    SALADS, STARTERS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD OF BEET AND PRINCOTE Products: beet 90 g, prune 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in the peel, cool, peel, grate on a fine grater. Prunes
  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
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