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Recipes for cooking individual dishes at home


VEGETABLE DISHES
LOUISED BATHROOMS
Products: 3 medium-sized aubergines, 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 a slice of butter.
LEGGED BATHROOMS
Products: 3 eggplants of medium size, 1 teaspoon of flour, 0.5 cups of milk, 1 teaspoon of oil, dill, sugar.
Welded eggplants wipe through a sieve, fill with milk and flour, boil, put butter, add sugar and a little salt. Pour the dish finely chopped dill.


BOILED STONES
Products: 1 kg of zucchini, 1 spoon of breadcrumbs, sugar.
Squash to wash, cut in half, take out bones, cut into longitudinal pieces, cook, putting in a slightly sweetened and salted boiling water. When will become soft, strain, serve with breadcrumbs.
PROTOTYA CARROT
Products: 500 g of carrots, sugar, 3 tablespoons of milk, 2 teaspoons of butter.
Boil the carrots when it becomes soft, wipe through a sieve, dilute with milk, boil, fill to taste and before serving, put oil on the table.
SALAD FROM THE BEET AND APPLES
Products: beet 100 g, apples 70 g, sugar 10 g, citric acid to taste.
Wash beets, cook, cool, chop straw. Apples should be cleaned, cored, shredded, combined with beets, seasoned with citric acid and sugar. Put in a salad bowl, decorate with slices of apples.
SALAD APPLE AND TOMATOES
Products: apples 50 g, tomatoes 40 g, parsley and dill greens 15 g, sugar 8 g, vegetable oil 15 g.
Fruits and vegetables are washed in running water, apples are rubbed on a large grater, cut into small slices of tomatoes, cut into greenery and mix gently, add sugar and vegetable oil.
THE VINAIGRETTE
Products: potatoes 30 g, white cabbage 40 g, cucumbers 30 g, beet 30 g, carrots 20 g, vegetable oil 10 g.
Potatoes, beets, carrots boil and chill, then peel and finely chop. Cucumbers and cabbage chop on a large grater. All the prepared vegetables are combined, add vegetable oil, salt and mix.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: boiled meat 70 g, fresh cucumbers 50 g, boiled potatoes 70 g, egg 1/4 pieces, apples, green onion 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 eggs and green onions.
CABBAGE SALAD
Products: 0,5 kg of cabbage, 150 g of apples, sugar, salt, lemon juice, 1 spoon of vegetable oil.
Cut cabbage from wilted leaves, wash, finely chop, put a little sugar, salt, stir well and leave under the lid. When the cabbage softens, put the grated apple, vegetable oil, season with lemon juice.
SALAD FROM RAW CARROT
Products: 400 g carrots, 2 apples, sugar.
Wash carrots, peel, grate. Apples rub, mix together, fill with sugar.
FIRST MEAL
DAIRY BREAD WITH VERMISHELY
Products: 1 liter of milk or a mixture of water and milk, 90 grams of vermicelli, sugar, butter.
In boiling water put vermicelli and cook for 15 minutes, drain water, pour vermicelli with boiling milk or a mixture of water and milk and, stirring, cook until ready, put sugar, and when serving a table - a piece of butter.
SOUP MILK DRAWING
Products: milk 300 g, rice 40 g, butter creamy 6 g, sugar 4 g.
Rice boil in water, drain, if necessary, wipe, dissolve with hot milk, add sugar and butter.
Borshch VEGETARIAN
Products: 300 g of beets, 90 g of carrots, 90 g of green onions, 250 g of fresh cucumbers, 1 egg, 40 g of greens, 25 g of sugar, 90 g of sour cream, 1.7 l of water.
Beet and carrots cut into strips. Beetroot sprinkle with citric acid and let in a small amount of water. Carrots let loose, combine with beet, dilute with hot water, put sugar, bring to a boil and cool a little. Add sliced ​​fresh cucumber, finely chopped green onions, finely chopped greens of dill and parsley. When serving on a table in a bowl, put half or a quarter of the boiled egg, sour cream.
BIRCH ON A VEGETABLE BULLETIN
Products: cabbage 110 g, beet 80 g, potatoes 70 g, carrots 20 g, tomatoes 60 g, parsley, butter 15 g, water 400 g, sour cream 30 g, citric acid to taste.
Scrubbed peeled beet with sprinkle citric acid, diluted in water, mix. Add oil, half a cup of water, close the lid and simmer over low heat for 30 minutes. Then put chopped carrots, tomatoes and simmer for another 10 minutes. In the finished vegetables, add chopped cabbage, pour water or vegetable broth, let boil, add chopped potatoes and cook until cooked. Before serving, season with sour cream and sprinkle with finely chopped parsley.
SOUP WITH CORRIGA WITH RICE
Products: dried apricots 90 g, rice 30 g, sugar 20 g, water 300 g, cream 55
in
Dried apricots, rinsed, chopped, add sugar, pour boiling water, cover, insist for 2.5 hours. Add the boiled rice and cream. Slightly cool.
FRESH CAPS
Products: fresh cabbage 900 g, 4 teaspoons flour, butter 2 tablespoons, 80 g sour cream, parsley, dill, salt.
Fresh cabbage to chop, lightly salt, stew in oil, pour boiling water. Put finely chopped green onions, toasted in flour, boil, add butter, sour cream, warm up, not leading to a boil, pour in finely chopped greens. Before serving, put a little sour cream on the plate.
SOUP FROM VISIONS
Products: 3 cups of cherries, 1 tablespoon of potato starch, 1 glass of sugar, 0.5 cups of sour cream, 2 g of cinnamon, 2 liters of water.
Cherries rinse, take out bones (you can cook with seeds), pour boiling water, put sugar, cinnamon and cook for 10 minutes. Then add the starch diluted with cold water, boil. Slightly cool, season with sour cream.
To the soup of cherries to serve croutons or put dumplings in the soup.
SOUP FROM FRESH FRUITS
Products: 3 apples, 3 pears, 0.5 glasses of plums, 1 glass of sugar, 1 tablespoon of potato starch, cinnamon, orange or lemon rind, 2 liters of water.
Water with spices boil, put sugar, cook, put the prepared fruit. Apples and pears peeled, cut into several lobules, remove seeds, cook with spices on low heat, so that the fruit does not boil. Welded apples and pears to take out a noise, then in the same broth to weld plums. When the plums are cooked, take them out with a whisk, and drain the broth, boil again, pour the starch diluted with cold water, heat until it thickens, then put all the cooked fruit.
SOUP FROM DRIED FRUITS
Products: dried fruit 30 g, sugar 20 g, rice 30 g.
Dried fruits to sort out, rinse with warm water and sort by types, large cut into 2-3 parts. Pour cold water (except for apricots and prunes) and cook with the lid closed for 17 minutes, then add the apricots and prunes and cook until ready, put the sugar and bring to a boil. Add the cooked rice and sour cream to the ready soup.
SECOND DISHES
FISHING FILLING
Products: 0.6 kg of fish (cod, pike, pike perch, bream), 450 g of roots, salt, 10 g of gelatin.
Wash fish, clean, cut, cut off the head, wash thoroughly. Roots wash, peeled, rinsed and, together with the head of the fish, pour water, salt, boil broth. In the ready broth put the chopped fish, cinnamon, cook until ready (15-30 minutes) on low heat. When the fish has cooled down, remove it from the broth, put it on a dish and decorate it with boiled vegetables.
Decoction to filter, dissolve in it washed and soaked pre-gelatin, season to taste. Prepared in this way, jelly pour the fish, spread out on a platter, and put it in the cold.
Before serving sprinkle with lemon juice.
FISHING WRAP
Products: 0.7 kg of fish (pike perch, pike, bream, cod), 450 g of vegetables, sugar, a little salt, 2 teaspoons of butter.
Wash fish, cleanse, undress, wash thoroughly. Roots wash, clean, rinse, pour hot water, salt, add a pinch of sugar, boil the broth. In the ready broth put the whole fish or chopped into pieces. Cook for 15 minutes. Serve with a small piece of butter.
FISH WITH TOMATOES
Products: 0.7 kg of lean fish, 400 grams of fresh tomatoes, sugar,
salt.
Wash fish, clean, cut, cut into pieces, salt. Wash tomatoes, lay in a saucepan, alternating with fish, lightly sprinkle with water, sprinkle with salt and a pinch of sugar. Stew in a closed saucepan.
FISH WITH VEGETABLES
Products: 0.6 kg of lean fish (cod, pike perch, pike, bream), 300 g of carrots, 200 g of celery, 100 g of parsley, 150 g of onion.
Wash fish, clean, cut, wash again, cut into pieces. Vegetables are washed, cleaned, rinsed, cut into strips, lightly put out in water. In vegetables in a semi-ready state put the fish, and all together stew on low heat. Before serving sprinkle with green parsley or dill.
FISH STEAM CUPBOARDS
Products: fish 90 grams, a loaf of 20 g, butter creamy 5 g.
Cut the fish fillets without skin and bones through a meat grinder, combine with a wet loaf soaked in milk or water, 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 with melted butter. You can bake burgers in the oven.
CHICKEN STEAM WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 glasses of green peas, 1 tablespoon of oil, 0.5 glasses of sour cream.
Disemboweled and washed chicken to pieces. In the pan put the sliced ​​carrots, parsley, potatoes. On them put chicken, sprinkle a little, pour half of 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, put it on a dish and pour the sauce in which it was cooked.
BeefStroganov from boiled meat
Products: beef 110 g, butter 6 g, wheat flour 6 g, sour cream 16 g, tomato juice 20 g, parsley greens 5 g.

Boil the meat, chill, cut into thin, elongated pieces. Prepare a white sauce, pour in meat, add tomato juice, salt, mix. Cook with a small boil for 12 minutes, season with sour cream. At the table, add a piece of butter and sprinkle the beef stroganoff finely chopped parsley.
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 the meat from bones, tendons, films, cut into small pieces and pass through a meat grinder along with the soaked loaf in water and slightly wrung out. Mince forcemeat salt, well knock out, gradually adding one 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, the cutlet takes 20 minutes.
Cutlets can be cooked from chicken, veal. Garnish can be boiled rice, stewed vegetables, buckwheat porridge.

VERMISHEL OR HORSES WITH HAM
Vermicelli boil, drain, and boil water at room temperature. Ham cut into thin slices or grind.

Products: pasta 350 g, lean ham 170 g, 1 tablespoon butter, 1 spoon of breadcrumbs, dill.
Lubricate the pan with butter, sprinkle the walls with breadcrumbs and lay them in layers, alternating vermicelli and ham. Top layer of vermicelli align, bake in the oven.
OMELET
Products: egg 1 piece, milk 65 g, butter 3 g, wheat flour 3 g.
In a small amount of milk, carefully grind the flour, combine with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan, greased with oil and put in the oven with medium heat.
You can serve vegetable omelette with vegetable puree, fresh tomatoes.
VEGETABLE LAZINOUS
Products: 700 g cottage cheese, 5 proteins, 100 g flour, 1 spoon of breadcrumbs, 1 tablespoon of butter, salt.
Cottage cheese to pass through a meat grinder, stir with yolks, add sifted flour and whipped whites. Mix everything together. From the received test to make sausages, roll them out, cut into flat diamonds (about 2 cm), boil in boiling, slightly salted water. Surfaced ready-made vareniki to collect a noise, sprinkle with toasted breadcrumbs, sugar, add butter.
FRESHLY FROM CARROT
Products: carrots 90 g, wheat flour 35 g, vegetable oil 9 g, egg 1/2 piece, sour cream 10 g.

Carrots are washed, peeled, rubbed on a medium grater, add a raw egg, flour and stir well. Heat the frying pan and fry in sunflower oil, spreading with a tablespoon. Pancakes served warm, watering them with sour cream.
CARTOONS POTATOES
Products: 120 g potatoes, 10 g butter (of which 4 g put in mashed potatoes), 1/4 egg, sour cream 12 g.
Peeled potatoes steamed, grind well, add butter, eggs, salt, mix thoroughly. From the received mass to make cutlets, to roll them in a flour, to fry from both parties before occurrence of a pink crust.
When serving the cutlets, pour on the cutlets with sour cream.
DRINKING FROM VERMISHELY WITH A HERBS
Products: vermicelli 30 g, curd 30 g, milk 50 g, egg 1/4 piece, sugar 12 g, butter cream 10 g.
Vermicelli boil in 300 g of water almost until it is ready, thrown back to a sieve and transferred to a basin. In the vermicelli, cooled to the temperature of fresh milk, add the egg, mix it and put half of it into the oiled form, spread the cottage cheese mixed with sugar on the vermicell evenly, put the remaining vermicelli on the curd, pour it with butter and bake in the oven with medium temperature.


GREEKNEYA KASha loose
Products: buckwheat groats 50 grams, water 90 g, oil
creamy 5 g.
Groats should be poured into water, stirred, tightly closed with a lid and put on medium heat. When the croup has absorbed all the water, place a pot of porridge on a small fire for 30 minutes. In the finished porridge add the oil and stir.
CASH FROM THE GROUP "HERCULES"
Products: milk 110 g, croup 15 g, sugar 7 g, butter 5 g, water 80 g.
Grind the cereals in a saucepan with hot water and cook continuously for 3 minutes with continuous stirring. In the boiled croup add 60 g of milk. After boiling, the pan with the porridge should be placed on the water bath for 20 minutes. Then add the remaining milk, sugar and add 2 minutes to the boil again.
When serving, add butter.
SAUCES
WHITE SAUCE
Products: broth 110 g, wheat flour 6 g, butter 4 g.
Flour the fry until pale pink, grind with butter and combine with continuous stirring with hot broth and continue stirring, simmer sauce for 12 minutes.

Serve the sauce with different fish and meat dishes.
BESHAMEL DAIRY SAUCE
Products: milk 55 g, wheat flour 7 g, butter cream 7 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 55 g, flour 7 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 OF FRESH BERRIES
Products: berries 50 g, sugar 15 g, starch 5 g, water 80 g.
Prepared berries wipe through a sieve. In the received weight to put sugar, to pour in water (a part to leave for cultivation of starch), to mix and on a weak fire to finish to boiling.
Berry and fruit sauces can be given to dishes from cereals, cottage cheese, pasta.
FRUIT SAUCES
For fruit sauces can be used canned fruits, berries, juices.



For the preparation of fresh fruit sauces, cut the skin, remove the core, and remove the bones from the berries, cut into circles, put in a pan, pour water slightly above the fruit level with a fruit broth from the cut skin and lightly cook until ready. Shortly before the end of quenching, add sugar to the fruit.
VEGETABLE SAUCE
Products: medium carrots 1 piece, parsley 1 piece, wheat flour 0.5 tablespoon, 1 teaspoon butter, dill greens, parsley.
Carrots and parsley to wash, peel, rinse, grate, pour boiling water and cook until cooked. Dilute the flour in a small amount of water or cold vegetable broth, pour into boiling sauce, boil, put butter. Before serving, put parsley or dill on the table.
BEVERAGES
CHIPPING TONGUE
Products: dried rosehip fruit 30 g, water 300 g, sugar 18 g.
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.

BERRY CHICKS
Products: 250 g of berries (raspberries, strawberries, sea buckthorn, cranberries, currants), 2 glasses of water, 50 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.
КИСЕЛЬ МОЛОЧНЫЙ
Продукты: молоко 0,5 л, 35 г крахмала картофельного, немного ванили, сахар.
Молоко вскипятить с ванилью, влить разведенную в нескольких ложках холодного молока крахмал, вскипятить, добавить сахар по вкусу, охладить.
ЯБЛОЧНЫЙ КОМПОТ
Продукты: 350 г яблок, 1,6 стакана воды, сахар 120 г, лимонная корка.
Вскипятить воду с сахаром и лимонной коркой. Яблоки вымыть, очистить, разрезать на четвертушки, удалить сердцевину, сварить, опуская постепенно в кипящий сироп. To cool.
КОМПОТ ИЗ СУХОФРУКТОВ И ЯГОД
Продукты: общее количество сушеных фруктов 115 г, сахар 105 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.
ФРУКТЫ СО ВЗБИТЫМИ БЕЛКАМИ
Продукты: 350 г яблок, сахар, 3 белка, лимонный сок.
Из 100 г сахара и нескольких ложек воды сварить густой сироп. Белки взбить до крутой пены и постепенно подливать в них горячий сироп. Посуду с пеной поставить в кастрюлю с кипящей водой, продолжать взбивать ее, пока не загустеет. Влить лимонный сок. Готовую пену оставить. Яблоки вымыть, очистить, нарезать на четвертушки, сварить в сиропе, как на компот.
Сваренные яблоки залить в вазочках приготовленной пеной. Точно так же можно приготовить землянику, клубнику, малину. Эти ягоды не варить, залить их заваренной пеной в сыром виде.
ЖЕЛЕ ИЗ СОКОВ СЫРЫХ ЯГОД
Продукты: 250 г ягод (малины, клубники, смородины, клюквы, черники), 1,6 стакана воды, сахар.
Желатин вымочить, намочить. Ягоды перебрать, вымыть, дать воде стечь. Выжатый сок отцедить, влить в теплую воду с сахаром. Gelatin

ФРУКТОВЫЙ МУСС
Продукты: 350 г яблок (малины, клубники, вишни), 12 г желатина, 2 белка, сахар.
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.
ФРУКТОВОЕ ПЮРЕ
Продукты: яблоки 3 штуки, 180 г слив или других фруктов, сахар, лимонная цедра.
Фрукты вымыть, положить в кипящую воду, сварить, протереть через сито, положить сахар по вкусу и тертую лимонную цедру.

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Recipes for cooking individual dishes at home

  1. Recipes for cooking individual dishes at home
    FIRST DISHES RICE DISHWASH WITH VEGETABLES Products: rice 35 g, potatoes 25 grams, zucchini 15 grams, 250 grams water. Rice boil in water, wipe, dissolve with hot water, add wiped boiled potatoes and boiled mashed potatoes. SOUP RICE MUCK PRODUCTS: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Prepared rice cook in water over low heat
  2. Recipes for cooking individual dishes at home
    Salads, snacks SALAD OF FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil. SALAD FROM CARROT WITH CARROT Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, a little salt. Shred cabbage, apples and
  3. Recipes for cooking individual dishes at home
    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
  4. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: 100 g carrots, uncooked apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them in strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream. SALAD FROM TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Recipes for cooking individual dishes at home
    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking individual dishes at home
    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,
  7. 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,
  8. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD FROM THE BEET AND BLACKBERRY Products: sugar beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Beetroot to cook in a peel, cool, peel, grate on a fine grater. Prunes
  9. Recipes for cooking individual dishes at home
    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
  10. Recipes for cooking individual dishes at home
    APPETIZERS, SALADS SALAD APPLE AND TOMATO Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g. Fruits and vegetables wash in running water, grate apples on a large grater, cut small tomatoes into small slices , greens finely chopped and all gently stir, add sugar substitute and vegetable oil. SALAD OF FRESH TOMATOES
  11. Recipes for cooking individual dishes at home
    SALADS SALAD FROM FRESH CUCUMBERS AND SHEET SALAD WITH SMOKED Products: cucumber 80 g, 60 g salad, sour cream 30 g, lemon juice and sugar to taste. Cucumbers to wash, clear, salad to sort, wash. Prepared vegetables chop, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl. SALAD FROM THE BEET AND APPLES WITH SMOKED Products: beets 80 g, apples
  12. Recipes for cooking individual dishes at home
    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ МОРКОВИ И ЯБЛОК Продукты: морковь 90 г, яблоки 75 г, сметана 25 г, сахар 7 г. Морковь вымыть, очистить, натереть на мелкой терке, добавить очищенные и натертые на крупной терке яблоки, сахар, половину сметаны и перемешать. Выложить в салатник горкой и полить оставшейся сметаной. САЛАТ ИЗ ЯБЛОК И ПОМИДОРОВ Продукты: яблоки 50 г, помидоры 45 г, зелень петрушки и
  13. Recipes for cooking some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive organs to snacks should be approached with great care. Food, which is prescribed for peptic ulcer, gentle, and snacks stimulate the work of the digestive system. However, to begin reception
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