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Recipes for cooking individual dishes at home


SALADS, APPETIZERS
SALAD WITH CABBAGE WITH APPLES
Products: 0,5 kg of cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of 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 salt.

SALAD FROM TOMATOES
Products: 450 g of tomatoes, 1 apple, 1 tablespoon
vegetable oil, lemon juice, salt, parsley greens.
Wash tomatoes, wipe, cut into thin slices or quarters, wash the apple, grate it. Add a little lemon juice. Wash the parsley and finely chop. Cook the tomatoes on a dish, sprinkle on top with grated apple, finely chopped parsley, salt, add vegetable oil.

SALAD FROM CARROT AND BLACK CURRANT
Products: carrot 100 g, black currant 50 g, sour cream 20 g, sugar 10 g.

Wash carrots, peel, grate on a large grater. Black currant wash, clean from inflorescences, a little mash with a wooden spoon, combine with carrots, add sour cream, sugar and gently mix.

CARROT PROTOTYA
Products: 550 g of carrots, 3 tablespoons of milk, 2 teaspoons of butter, salt.
Carrots wash, clean, rinse, cut, put in salted boiling water and a little oil, boil. When it becomes soft, wipe through a sieve, dilute with milk, boil, add to taste and put butter before serving.

SALAD FROM VARNA BEET
Products: 600 g of beet, salt, lemon juice, 1 teaspoon of butter.
Beetroot thoroughly wash, pour hot water, boil, drain, cool, peel, quickly rinse, grate on a large grater or cut into thin slices. Pour a small amount of water, boil, season with salt, lemon juice, before serving, put a piece of butter.

LOUISED BATHROOMS
Products: 3 medium aubergine, 2 tablespoons breadcrumbs, 1 teaspoon butter, salt.
Eggplants wash, peeled, cut along into parts, take out the seeds. Boil water, slightly add salt, put in boiling water

eggplant and cook. When they are ready, strain and serve to the table, sprinkle 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, egg 1/4 pieces, apples 30 g, onion green 30 g, vegetable oil 25 g.
Boiled peeled potatoes and boiled meat cut into small plates, add peeled and sliced ​​apples, chopped fresh cucumbers, season with vegetable oil, mix. Egg boil hard and finely chop, chop the green onion finely. Vegetables should be placed in a salad bowl, decorated with plates of meat, fresh cucumbers, apples, sprinkled with chopped egg and green onions.

PITCHED VARA
Products: 1.5 kg pumpkin, citric acid, 1 tablespoon vegetable oil, 1 tablespoon white breadcrumbs.
Peel the pumpkin from the peel, remove the seeds, cut into four pieces and boil in water. Drain the water, add to the taste of citric acid and a little more.
When serving, pour on vegetable oil and fried breadcrumbs.
MEAT SALAD
Products: 300 g of boiled meat, 4 pieces of boiled potatoes, 2 cucumbers, 100 g of green salad, 2 cooked carrots, 1 cup of yogurt or curdled milk, 2 tomatoes, greens.
Peeled products cut into cubes or thin slices, mix with yogurt or curdled milk, sprinkle with finely chopped herbs, decorate 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 potatoes, cut into cubes, wash cucumbers, finely chop, grate raw carrots, finely chop tomatoes, mix gently, pour sour cream sauce or vegetable oil, decorate with parsley.

THE VINAIGRETTE
Products: potatoes 50 g, beets 40 g, carrots 40 g, fresh cucumbers 40 g, apples 30 g, deciduous lettuce 20 g, egg 1/4 pieces, vegetable oil 20 g.
Potatoes, beets, carrots boil separately, chill, then peel and cut into small cubes. Apples, lettuce, fresh cucumbers to wash, peel and finely chop. Welded egg is finely chopped. Mix the vegetables with chopped egg, season with vegetable oil. Vinaigrette put the hill into a salad bowl, decorate with lettuce leaves.

OIL SEDEDIC
Products: 40 grams of herring, 30 g of butter.
Herring is well to soak, peel and bones clean, finely chopped, chopped or minced and grinded with butter.
Beautifully put on a plate and, if desired, decorate with oil.

FISHING FILLING
Products: 250 g of pike or pikeperch, 3 g of gelatin, 1/4 eggs, one small carrot.
Peeled fish to pieces. From fish waste, boil broth and boil fish in it. Then remove the fish, and put in the broth soaked swollen gelatin, stir well, strain through gauze and pour fish with cooked jelly. Fish can be placed in a mold or bowl. The bottom of the shape is decorated with chopped steep eggs, carrots, and in a bowl they can decorate pieces of fish from above. You can also use lemon slices for decoration. They are poured cold, filtered broth, which was cooked fish, and allowed to freeze. Then put pieces of fish, pour the broth so that it covers all the fish, and let it freeze.
If the fish cool in the form, then when served to the table, it is turned over onto a dish.
THE KURITSA ZALIVNAYA
Products: 200 g of chicken, 4 g of gelatin, egg and greens for decoration.
Cook the chicken, cut into several pieces and cool in the same broth in which it was cooked. Then separate the flesh from the bones and cut it into pieces. Strain the broth, add the gelatin dissolved in the hot broth and mix. Filled broth pour the sliced ​​and folded into the dish meat, decorate the eggs with eggs, greens, let it freeze.

COLD BREAD MEAT
Products: 200 g of beef, salt, greens.
Rinse the meat with cold water, quickly boil, and then continue to slowly cook. When the meat is cooked, chill it, cut into slices across the fibers and decorate with greens.
SALAD FROM THE BEECH WITH BLACKBERRY
Products: sugar beet 90 g, dried prunes 35 g, sugar 5 g, vegetable oil 5 g.
Cut beets, peel and grate. Prune the raisins, cover with hot water for 15 minutes, remove bones and finely chop. Mix thoroughly, add vegetable oil, sugar.
FIRST MEAL
Borshch 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 onion, 30 g of tomato puree, 25 g of butter, salt, bay leaf, 1 l of water or broth.
In boiling broth or water, put fresh cabbage, bring it to a boil, then put the sliced ​​potatoes, cook for 10 minutes, then add the passivated roots, cooked beets and cook borsch until ready. At the end of cooking, add salt, spices.
SOUP POTATO 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 l of broth or water.
In the boiling broth or water, put the beans soaked in advance 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.
BULLETIN WITH FRICKEDELECKS
Products: 250 grams of beef, salt, parsley, 2 liters of broth.
Pulp raw meat 2 times through a meat grinder, add salt, 2 tablespoons cold water. The resulting mass thoroughly mix, cut into balls (meatballs) and put them into the ready boiling meat or chicken broth. Then take the meatballs with a jumper and put 8-10 pieces in a bowl. Pour broth and pour meatballs on them. Sprinkle with parsley on top.
EGG WITH EGG
Cook the meat or chicken broth, pour into plates or in soup bowls and put in each peeled egg, cooked "in a bag".
BIRCH SUMMER
Products: 1 bunch of beets, 3 potatoes, 1 carrot, a little parsley, 200 grams of zucchini, 2 tomatoes, 50 g of green onions, salt.
Cut the beet into the beet, separate the leaves and stems. Peeled beets cut into strips or slices, and stems - short sticks and, adding carrots, put in a pan, pour boiling water and cook for 15 minutes. Add chopped and scalded beet leaves, peeled squash, tomatoes, fresh potatoes, green onions, parsley, salt, bay leaf and cook borsch until ready. When serving, add kefir or curdled milk to the table.

POPS POTATOES POTATOES
Products: potatoes 160 g, water 350 g, butter cream 8 g, egg 1/4 pieces, flour 6 g, herbs 6 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. Boil the soup, sprinkle with finely chopped parsley before serving.
SOUP FROM FRESH MUSHROOMS
Products: 500 g of fresh mushrooms, 1 onion, 80 g of sour cream, bay leaf, 10 potatoes, 1.5 tablespoons of butter, parsley, 2.5 liters of water, salt.
Fresh mushrooms to sort out, rinse well in several waters, large chop, pour cold water and cook. When the mushrooms are cooked a little, add the onion, bay leaf, sliced ​​potatoes and cook until the potatoes become soft.
When serving, add finely 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 onions, 2 eggs, 50 g of sour cream.
Boiled beef and ham cut into small cubes. Eggs boil hard. Egg whites, peeled cucumbers, chop the green onions into small pieces.
Yolks boiled eggs to wipe through a sieve, mix with sour cream, add salt. This mass is diluted with bread kvass, put chopped boiled meat, sliced ​​cucumbers, egg whites, onions.

VEGETARIAN VEHICLE
Products: 1.3 kvass, 350 g of beet, 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 put separately, young beets can be used together with the tops. Chop the beets with broth diluted with kvass, put the powdered carrots, sliced ​​fresh cucumbers, green onions, season with salt. When serving, put the boiled egg, sour cream, parsley greens.

FRUIT FRUIT
Products: 100 g of currant, 100 g of apples, 100 g of plums, 0.5 tablespoon of starch, sugar, a little orange peels.
Apples should be washed, cut into parts, drained by plums, pitted, stones washed, cleaned. Boil the fruit, putting them in boiling water, rub through a sieve and boil. Brew with starch, diluted in cold water, pouring into boiling soup, remove from heat, season with sugar, orange crusts.

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

CARROT SOUP WITH KEFIR
Products: 300 g of carrots, 1.5 l of kefir, 70 g of sugar.
Carrots cleaned, washed, chopped strips or grated on a large grater, pour kefir, add sugar, mix.

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

Pike perch without bones cut into pieces. From the head and scraps boil the broth in the same broth to cook the fish, ready to take the fish out, and put the soaked gelatin into the broth, allow it to dissolve and drain. Put the fish in a deep dish, decorate with an egg, lemon, sliced ​​cucumber, greens and pour a lightly cooled jelly.

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

CAMPS FISHING STEAM
Products: fish of low-fat varieties (bream, pike perch, pike, carp, cod) 100 grams, milk 30 grams, a loaf of 20 grams, butter 4 grams, a little salt.
Cut the fish fillets without skin and bones through a meat grinder, combine with a loaf soaked in milk, and mix well. Again, pass through a meat grinder and mix thoroughly. From the obtained

mass to make cutlets and weld them for a couple. Serve with melted butter.
Veal IN VEGETABLES
Products: 350 g veal, 120 g carrots, 120 g parsley, 100 g herring, 2 tablespoons tomato, salt.
Vegetables are washed, peeled, rinsed, cut into strips. Meat wash, rinse, cut into portions, discourage. Put into a saucepan, add a little water and simmer on low heat, stirring occasionally. When the meat becomes soft, put the tomato paste, sprinkle with parsley.

BEEF TICKETS
Products: 400 g beef, 1 slice of roll, 0.5 cups of milk or water, 1 onion, 1.5 tablespoons of flour, 0.5 tablespoons of butter, 1 tablespoon of sour cream, 1 tablespoon of tomato, parsley, salt, broth .
Wash meat, remove large films. Cut the meat into pieces and pass through the meat grinder. Add the bread roll, fried onions soaked in milk or water, and again pass through the meat grinder, pour in a little broth, add the egg, salt and mix well, so that the mass becomes viscous, soft and lush. 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 to separate the balls of the size of chestnut or slightly larger, roll them in flour, put in a saucepan, add tomato and sour cream, cover the pan and simmer for 15 minutes. If there is no tomato puree, you can put chopped onions.

Before serving, put meatballs on a dish and sprinkle with chopped parsley. Served with mashed potatoes as a side dish.
CHICKEN MEAT WITH POTATOES
Products: beef meat 110 grams, potatoes 300 grams, milk 40 grams, sour cream 25 grams, butter 4 grams, a little salt.
Meat and potatoes boil separately, then grind in a meat grinder, add salt, mix. The resulting mass is placed on a greased form. Spread the surface with a spoon and grease with a mixture of raw eggs and sour cream, put it in the oven or cook for a couple. Ready casserole to grease with sour cream, you can add parsley greens.

CHICKEN STEAM 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, salt.
Gutted and washed chicken cut into pieces. Put the carrots, parsley and potatoes into saucepans or pots. On them put chicken, sprinkle with salt, pour half a broth or hot water, cover the dishes with a lid and cook. At the end of cooking, add the boiled green peas, sour cream, butter.
When serving chicken on the table, put it on a dish, pour the juice in which it was cooked.
COOKING INDEX
Products: 1.5 kg of turkey, 1 carrot, 0.5 parsley (root), 1 onion, 1 bay leaf, 0.5 cup sour milk or dairy sauce, salt.

Cook the turkey in water with roots and spices. When serving on the table, pour it with sour cream sauce or tomato sauce with mushrooms. As a garnish, serve hot boiled potatoes, stewed carrots.
BEANS WITH TOMATO SAUCE
Products: 2 cups of beans, 1 tablespoon of butter, 2 tablespoons of tomato puree, 1 tablespoon of sour cream, salt.
Beans to sort, rinse, soak, then boil in unsalted water. Drain the water, add oil, salt, tomato puree, a spoonful of sour cream (optional) and simmer for several minutes.

RAGU VEGETABLE
Products: 5 potatoes, 3 carrots, 1 glass of green peas, 1 onion, 1 tablespoon of oil, 50 g of sour cream, salt.
Cut the onion and fry it in oil. Add the carrots, cut into cubes or slices and simmer until softened. Then add the boiled green peas, boiled cut into pieces of potatoes, sour cream, salt, lightly mix and a little more put out.
In the stew can be added and boiled cabbage. When serving a ragout, pour on butter.
Ocelllet Protein
Products: 2 egg whites, 70 g of milk, 3 g of butter.

Thoroughly wash eggs and separate the proteins from the yolks. Proteins whip well, adding carefully milk, salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.
GREEK OIL WITH OIL
Products: 1 cup buckwheat, 1.5 cups water (for crumbly porridge) or 3 cups water (for viscous porridge), 1 tablespoon butter, salt.
In salty boiling water put a tablespoon of butter, pour buckwheat and, stirring, cook for 20 minutes until thick. Tightly cover the pan with porridge and put for 3 hours in the oven for re-up. That the porridge is not burned, the pan can be put on a baking tray with water.
The porridge prepared in this way is dry, crumbly. Для приготовления вязкой каши на 1 стакан гречневой крупы берут 3 стакана воды или 2 стакана воды и 1 стакан молока.
Горячую кашу полить растопленным маслом или посыпать сахаром.
КАША ИЗ ТЫКВЫ
Продукты: 800 г тыквы, 100 г пшена, 50 г сливочного масла, 60 г молока, 30 г сахара.
Приготовить пшено, вымыть его многократно, пока оно не станет чистым. Очищенную, мелко нарезанную тыкву припустить с добавлением молока и масла, затем в нее положить подготовленное пшено, сахар и соль, варить на слабом огне до готовности. При подаче положить в кашу масло или варенье.

ТВОРОГ С МОЛОКОМ
Продукты: 250 г творога, 1,5 стакана молока, 1 столовая ложка сахара, корица.

Творог хорошо растереть или протереть через сито, добавить молоко, размешать и подать к столу. Отдельно подать сахарный песок, смешанный с корицей.

ПУДИНГ ТВОРОЖНЫЙ С МОРКОВЬЮ
Продукты: творог 130 г, масло 5 г, сахар 8 г, морковь 12 г, сметана 6 г, яйцо 1/4 штуки.
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.
СОУСЫ
СОУС СМЕТАННЫЙ
Продукты: сметана 60 г, мука 7 г.
Половину сметаны вскипятить, в оставшейся сметане развести муку, подсушенную в духовке, соединить с горячей сметаной, хорошо вымешать, довести до кипения, процедить.
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.
СОУС БЕЛЫЙ



Продукты: бульон 110 г, мука пшеничная 7 г, масло сливочное 5 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 9 минут.
ВИТАМИННЫЕ НАПИТКИ
ОТВАР ШИПОВНИКА
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. Снять с огня и настаивать 4 часа в прохладном месте. Неизмельченные плоды шиповника настаивать 10 часов. Настой процедить.

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.

Желатин вымыть, намочить в холодной воде. Яблоки вымыть, нарезать, сварить, слегка поливая водой, протереть через сито, положить в кастрюлю, всыпать сахар, вскипятить. Взбить белки в пену, добавить кипящее яблочное пюре и желатин, растворенный в горячей воде. Тщательно размешать, разлить в вазочки, охладить.

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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
    САЛАТЫ И ЗАКУСКИ САЛАТ СО СМЕТАНОЙ Продукты: 5 пучков салата (300 г), 200 г сметаны, укроп, соль. Приготовление: листики салата перебрать, промыть, разрезать на крупные части, посыпать солью, залить сметаной и осторожно перемешать. Положить в салатник, посыпать мелко нарезанной зеленью укропа или зеленым луком. САЛАТ ИЗ ПОМИДОРОВ С ЛУКОМ И СМЕТАНОЙ Продукты: помидоры 5 штук, 2 луковицы,
  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
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