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Recipes for cooking at home


VEGETABLE DISHES
Eggplant cooked
Products: 3 medium-sized 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 a slice of butter.
Eggplant worn
Products: 3 medium-sized eggplants, 1 teaspoon flour, 0.5 cups milk, 1 teaspoon butter, dill, sugar.
Wash boiled eggplants through a sieve, fill with milk and flour, boil, add butter, add sugar and some salt. Dish sprinkle with finely chopped dill.


BOILED SMOKES
Products: 1 kg of zucchini, 1 spoon of breadcrumbs, sugar.
Wash squash, cut in half lengthwise, remove the bones, cut into longitudinal pieces, cook, put in a slightly sweetened and salted boiling water. When they become soft, drain, serve with breadcrumbs.
Rubbed carrots
Products: 500 g of carrots, sugar, 3 spoons of milk, 2 teaspoons of butter.
Boil the carrots when they are soft, rub through a sieve, dilute with milk, boil, season to taste and put butter on the table before serving.
SALAD OF BEET AND APPLE
Products: beets 100 g, apples 70 g, sugar 10 g, citric acid to taste.
Wash beets, cook, cool, chop sticks. Peel apples, core, chop, combine with beets, season with citric acid and sugar. Put in a salad bowl slide, decorate with apple slices.
SALAD APPLE - TOMATO
Products: apples 50 g, tomatoes 40 g, parsley and dill 15 g, sugar 8 g, vegetable oil 15 g
Wash fruits and vegetables in running water, grate apples, chop tomatoes into small slices, finely chop the greens and mix everything carefully, add sugar and vegetable oil.
THE VINAIGRETTE
Products: potatoes 30 g, white cabbage 40 g, cucumbers 30 g, beets 30 g, carrots 20 g, vegetable oil 10 g
Boil potatoes and beets, carrots and cool, then peel and chop finely. Cucumbers and cabbage nashinkovat on a coarse grater. Combine all prepared vegetables, add vegetable oil to them, salt and mix.
VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: boiled meat 70 g, fresh cucumbers 50 g, boiled potatoes 70 g, 1/4 egg, apples, 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 egg and green onions.
CABBAGE SALAD
Products: 0.5 kg of white cabbage, 150 g of apples, sugar, salt, lemon juice, 1 spoon of vegetable oil.
Cabbage should be cleaned from wilted leaves, washed, finely chopped, put a little sugar, salt, mix well and leave under the lid. When the cabbage softens, put a grated apple, vegetable oil, season with lemon juice.
SALAD FROM RAW CARROTS
Products: 400 g carrots, 2 apples, sugar.
Wash carrots, peel, grate. Apples grate, mix together, season with sugar.
FIRST MEAL
MILK SOUP WITH TEMPERATURE
Products: 1 l milk or a mixture of water and milk, 90 g vermicelli, sugar, butter.
Put vermicelli in boiling water and boil for 15 minutes, drain the water, pour boiling milk or a mixture of water and milk into the noodles, stir, cook until ready, put sugar, and when served on the table - a piece of butter.
SOUTH MILK RICE
Products: milk 300 g, rice 40 g, butter 6 g, sugar 4 g.
Boil rice in water, drain, if necessary, wipe, dilute with hot milk, add sugar and butter.
BORSCH VEGETARIAN
Products: 300 g of beet, 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.
Beets and carrots cut into strips. Sprinkle beets with citric acid and simmer in a little water. Add carrots separately, combine with beets, dilute with hot water, put sugar, bring to a boil and cool slightly. Add chopped fresh cucumbers, finely chopped green onions, finely chopped dill and parsley. When serving on a plate, put half or a quarter of boiled egg, sour cream.
BORSCH ON A VEGETABLE BROTHER
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.
Sprinkle the chopped beets with citric acid diluted in water and mix. Add oil, half a glass of water, close the lid and simmer on low heat for 30 minutes. Then put chopped carrots, tomatoes and simmer another 10 minutes. Add chopped cabbage to ready-made vegetables, add water or vegetable broth, boil, add chopped potatoes and cook until ready. Before serving, season with sour cream and sprinkle with finely chopped parsley.
SOUP OF CURAGI WITH RICE
Products: dried apricots 90 g, rice 30 g, sugar 20 g, water 300 g, cream 55
year
Dried apricots, rinse, chop, add sugar, pour boiling water, cover, leave for 2.5 hours. Add boiled rice and cream. Cool slightly.
FRESH CABBAGE
Products: fresh cabbage 900 g, 4 teaspoons of flour, butter 2 tablespoons, 80 g sour cream, parsley, dill, salt.
Freshly chopped cabbage, lightly salt and dry in oil, pour boiling water. Put the finely chopped green onions, browned flour in the butter, boil, add the butter, sour cream, heat, not boiling, add the finely chopped greens. Before serving, put in a plate a little sour cream.
CHERRY SOUP
Products: 3 cups of cherries, 1 tablespoon of potato starch, 1 cup of sugar, 0.5 cups of sour cream, 2 g of cinnamon, 2 liters of water.
Rinse the cherries, remove the stones (you can cook with stones), pour boiling water, put sugar, cinnamon and cook for 10 minutes. Then add diluted with cold water starch, boil. Cool slightly, fill with sour cream.
Serve croutons for cherries soup or put dumplings in the soup.
FRESH FRESH SOUP
Products: 3 apples, 3 pears, 0.5 cups of plums, 1 cup of sugar, 1 tablespoon of potato starch, cinnamon, orange or lemon peel, 2 liters of water.
Boil water with spices, put sugar, boil, put prepared fruits. Peel apples and pears, cut them into several slices, remove seeds, cook with spices over low heat, so that the fruits do not boil soft. Cooked apples and pears out with a slotted spoon, then cook plums in the same broth. When the plums are cooked, remove them with a skimmer, strain the broth, boil again, pour the starch diluted with cold water, heat until it thickens, then put all the boiled fruit in it.
SOUP FRUIT SOUP
Products: dried fruit 30 g, sugar 20 g, rice 30 g
To sort out dried fruits, rinse with warm water and sort them out by types, cut them into 2-3 pieces. Pour with cold water (except for dried apricots and prunes) and cook with the lid closed for 17 minutes, then add dried apricots and prunes and cook until fully cooked, put sugar and bring to a boil. Add cooked rice and sour cream to the finished soup.
SECOND DISHES
BAY FISH
Products: 0.6 kg of fish (cod, pike, pike perch, bream), 450 g of roots, salt, 10 g of gelatin.
Wash the fish, clean, cut, cut off the head, wash thoroughly. The roots wash, clean, rinse and with the head of the fish pour water, salt and cook the broth. In the ready broth put chopped fish, cinnamon, cook until done (15-30 minutes) on low heat. When the fish has cooled, remove it from the broth, put it on the dish and decorate with boiled vegetables.
Strain the broth, dissolve in it the gelatin washed and soaked in pre-gelatin, season to taste. Prepared in this way jelly pour fish, laid out on a platter, and put on the cold.
Before serving, sprinkle with lemon juice.
BOILED FISH
Products: 0.7 kg of fish (pike perch, pike, bream, cod), 450 g of vegetables, sugar, a little salt, 2 teaspoons of butter.
Fish wash, clean, cut, thoroughly wash. Roots wash, clean, rinse, pour hot water, salt, add a pinch of sugar, boil broth. In the finished broth put the fish whole or sliced ​​into pieces. Cook for 15 minutes. Serve with a small piece of butter.
FISH WITH TOMATOES
Products: 0.7 kg of lean fish, 400 g of fresh tomatoes, sugar,
salt.
Wash fish, clean, cut, cut into pieces, salt. Wash tomatoes, put in a pan, alternating with fish, sprinkle lightly 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 green onions.
Wash the fish, clean, cut, wash again, cut into pieces. Wash vegetables, clean, rinse, cut into strips, lightly stew in water. In the vegetables in the state of half-ready to put the fish, and all together to simmer on low heat. Sprinkle with parsley or dill before serving.
CUTLETS STEAM FROM FISH
Products: fish 90 g, loaf 20 g, butter 5 g.
Fillet fish without skin and bones through a meat grinder, combine with a loaf soaked in milk or water, mix well. Again mince and mix well. Make cutlets from the mass obtained and cook them for a couple. Serve with melted butter. You can bake the chops in the oven.
STEAM CHICKEN WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 cups green peas, 1 tablespoon butter, 0.5 cups sour cream.
Gutted and washed chicken cut into pieces. Put sliced ​​carrots, parsley, potatoes in a saucepan. Put chicken on them, salt a little, pour hot water up to half, cover the dishes with a lid and cook. At the end of cooking add boiled green peas, sour cream, butter.

When serving, put the chicken on a dish and pour over the sauce in which it was cooked.
BEFSTROGANI FROM BOILED MEAT
Products: beef 110 g, butter 6 g, wheat flour 6 g, sour cream 16 g, tomato juice 20 g, parsley 5 g

Boil meat, cool, cut into thin elongated pieces. Prepare a white sauce, pour meat on them, 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.
CUTLETS MEAT STEAM
Products: per 100 g: meat 145 g, loaf 20 g, wheat crackers 6 g, butter 6 g, water 25 g
Separate the meat from the bones, tendons, films, cut into small pieces and skip through a meat grinder together with soaked in water and slightly squeezed long loaf. Minced meat with salt, knock out well, gradually adding one tablespoon of cold water.
Make cutlets of cutlet mass and cook them in a special saucepan - double boiler. If there is no such pan, you can use a grid on the knives, 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.
Cutlets can be cooked from chicken, veal. Garnish can be boiled rice, steamed vegetables, buckwheat porridge.

HERMISHEL OR HORNS
Boil the vermicelli, drain, rinse with boiled water at room temperature. Cut ham into thin slices or grind.

Products: pasta 350 g, lean ham 170 g, 1 tablespoon of butter, 1 spoon of breadcrumbs, dill.
Grease the pan with butter, sprinkle the walls with breadcrumbs and lay in layers, alternating between noodles and ham. Align the top layer of noodles, bake in the oven.
OMELETTE
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 and put in an oven with medium heat.
By the omelet can serve vegetable puree, fresh tomatoes.
LAZY BATTLES
Products: 700 g of cottage cheese, 5 proteins, 100 g of flour, 1 spoon of bread crumbs, 1 spoon of butter, salt.
Mince the cottage cheese, stir with the yolks, add sifted flour and whipped whites. Stir everything together. Make sausages from the obtained dough, roll them out, cut them into flat diamonds (about 2 cm), cook in boiling, slightly salted water. Pop up the finished dumplings to collect skimmer, sprinkle with toasted rusks, sugar, add butter.
Pancakes from carrots
Products: carrots 90 g, wheat flour 35 g, vegetable oil 9 g, egg 1/2 pieces, sour cream 10 g

Wash carrots, peel, grate on a medium grater, add a raw egg, flour and stir well. Preheat the pan and fry in sunflower oil, spreading out with a tablespoon. Serve fritters warm, watering them with sour cream.
POTATO CUTLETS
Products: potatoes 120 g, butter 10 g (4 g of them put in mashed potatoes), 1/4 egg, sour cream 12 g
Boil peeled potatoes, knead well, add butter, eggs, salt, mix thoroughly. Make cutlets from the mass, roll them in flour, fry on both sides until a pink crust appears.
When serving, cutlets pour sour cream.
Casserole from the Vermicelli with a Throne
Products: vermicelli 30 g, cottage cheese 30 g, milk 50 g, 1/4 egg, sugar 12 g, butter 10 g.
Boil the noodles in 300 g of water almost to readiness, fold in a sieve and put in a bowl. In the noodles, cooled to the temperature of fresh milk, add the egg, mix and half of it put in a greased mold, spread the cottage cheese mixed with sugar in an even layer on the noodles, put the remaining noodles on the curd, pour it with butter and bake in the oven with medium temperature


BUCKWHEAT CROWN
Products: buckwheat Zadrytsa 50 g, water 90 g, oil
creamy 5 g
Pour the cereal into the water, stir, tightly close the lid and put on medium heat. When the croup absorbs all the water, put the pan with porridge on a small fire for 30 minutes. In the finished porridge add oil and stir.
POTTER FROM GRUCKS "HERCULES"
Products: milk 110 g, groats 15 g, sugar 7 g, butter 5 g, water 80 g
Put the cereal in a saucepan with hot water and cook for 3 minutes with continuous stirring. Add 60 g of milk to boiled cereal. After boiling pot with porridge put in a water bath for 20 minutes. Then in the porridge add the remaining milk, sugar and boil again for 2 minutes.
When serving, add butter.
SAUCES
WHITE SAUCE
Products: broth 110 g, wheat flour 6 g, butter 4 g.
Fry the flour until pale pink, grind with butter and, with continuous stirring, combine with hot broth and, while continuing to stir, boil the sauce for 12 minutes.

Serve the sauce to various fish and meat dishes.
SAUCE BESHAMEL MILK
Products: milk 55 g, wheat flour 7 g, butter 7 g.
Dry flour in the oven in a pan without fat until 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.
SAUCE SMOKED
Products: sour cream 55 g, flour 7 g.
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.
FRESH BERRIES SAUCE
Products: berries 50 g, sugar 15 g, starch 5 g, water 80 g
Prepared berries rub through a sieve. Put sugar into the resulting mass, pour in water (part of it should be left to dilute starch), mix and bring to a boil over low heat.
Berry and fruit sauces can be given to dishes from cereals, cottage cheese, pasta.
FRUIT SAUCES
For fruit sauces, you can use canned grated fruits, berries, juices.



To make fresh fruit sauces, cut off the skin, remove the core, and remove the bones from the berries, cut into slices, put in a saucepan, water just above the fruit level with fruit peel of the cut skin and simmer until ready. Shortly before the end of stewing, add sugar to the fruit.
VEGETABLE SAUCE
Products: carrots of medium size 1 piece, parsley 1 piece, wheat flour 0.5 tablespoons, 1 teaspoon of butter, dill, parsley.
Wash carrots and parsley, peel, rinse, grate, pour boiling water and cook until ready. Dissolve flour in a small amount of water or cold vegetable broth, pour in boiling sauce, boil, put oil. Before serving, put parsley or dill.
THE DRINKS
A broth from the rosehip
Products: dried rosehips 30 g, water 300 g, sugar 18 g.
Dry dried rosehips from hairs, rinse with cold water, chop, put in an enamel pan, pour hot water, boil for 10 minutes under the lid closed.

BERRY KISSELES
Products: 250 g of berries (raspberries, strawberries, sea buckthorn, cranberries, currants), 2 glasses of water, 50 g of potato starch, sugar.
Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Вскипятить ягодный сок и влить туда разведенный крахмал, помешивая, довести до кипения, положить сахар. Охладить.
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. Охладить.
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. Желатин

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 at home

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    САЛАТЫ, ЗАКУСКИ САЛАТ ИЗ СВЕЖИХ ПОМИДОРОВ Продукты: свежие помидоры 100 г, сметана 8 г. Подготовленные помидоры нарезать тонкими ломтиками, затем положить на них сметану или слегка полить растительным маслом. САЛАТ ИЗ СВЕКЛЫ И ЧЕРНОСЛИВА Продукты: свекла 90 г, чернослив 35 г, сахар 5 г, растительное масло 5 г. Свеклу сварить в кожуре, охладить, очистить, натереть на мелкой терке. Чернослив
  9. Рецепты приготовления отдельных блюд в домашних условиях
    МОРКОВЬ ПРОТЕРТАЯ Продукты: 0,5 кг моркови, сахар, 2 чайных ложки сливочного масла, зелень петрушки. Морковь вымыть, очистить, сполоснуть, нарезать, положить в слегка подсоленную кипящую воду, когда станет мягкой, протереть через сито, развести молоком или водой, вскипятить, заправить по вкусу и перед подачей к столу положить масло. САЛАТ ИЗ ВАРЕНОЙ СВЕКЛЫ Продукты: свекла 120 г, масло
  10. Рецепты приготовления отдельных блюд в домашних условиях
    ЗАКУСКИ, САЛАТЫ САЛАТ ЯБЛОЧНО - ПОМИДОРНЫЙ Продукты: яблоки 50 г, помидоры 40 г, зелень петрушки 15 г, заменитель сахара 8 г, масло растительное 10 г. Фрукты и овощи вымыть в проточной воде, яблоки натереть на крупной терке, помидоры нарезать небольшими дольками, зелень мелко нарубить и все осторожно перемешать, добавить заменитель сахара и растительное масло. САЛАТ ИЗ СВЕЖИХ ПОМИДОРОВ
  11. Рецепты приготовления отдельных блюд в домашних условиях
    SALADS OF SALAD FROM FRESH CUCUMBERS AND DEFINITE 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. Выложить в салатник горкой. SALAD OF BEET AND APPLE WITH SMOKEN Products: beet 80 g, apples
  12. Рецепты приготовления отдельных блюд в домашних условиях
    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 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 must be approached with great caution. Food that is prescribed for gastric ulcer is gentle, and snacks stimulate the work of the digestive organs. However, start taking
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