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Recipes for cooking at home

Eggplant cooked
Products: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar.
Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When they are ready, drain and serve to the table, sprinkled with toasted rusks and a slice of butter.
Eggplant worn
Products: 3 medium eggplants, 1 teaspoon flour, 0.5 cups milk, 1 teaspoon butter, dill, sugar.
Wash the boiled eggplants through a sieve, fill with milk and flour, boil, add butter, add sugar and a little salt. Sprinkle the dish with finely chopped dill.

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, strain, 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.
Products: beet 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 with a slide, decorate with apple slices.
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.
Products: potatoes 30 g, white cabbage 40 g, cucumbers 30 g, beets 30 g, carrots 20 g, vegetable oil 10 g
Boil the potatoes, 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.
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 green onions. Place vegetables in a salad bowl, garnish with plates of meat, fresh cucumbers, apples, sprinkle with chopped egg and green onions.
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.
Products: 400 g carrots, 2 apples, sugar.
Wash carrots, peel, grate. Apples grate, mix together, season with sugar.
Products: 1 l milk or a mixture of water and milk, 90 g vermicelli, sugar, butter.
Put vermicelli in boiling water and cook 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.
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.
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. Beet sprinkle 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.
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.
Products: dried apricots 90 g, rice 30 g, sugar 20 g, water 300 g, cream 55
Dried apricots, rinse, chop, add sugar, pour boiling water, cover, leave for 2.5 hours. Add boiled rice and cream. Cool slightly.
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, toasted flour in the butter, boil, add the butter, sour cream, heat, not boiling, add the finely chopped greens. Before serving, put a little sour cream on the plate.
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.
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 the 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 cooked fruits.
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. In the finished soup add boiled rice and sour cream.
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 pour the water with the fish’s head, add salt and cook the broth. In the ready broth put chopped fish, cinnamon, cook until tender (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 beforehand, 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.
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.
Products: 0.7 kg of lean fish, 400 g of fresh tomatoes, sugar,
Wash fish, clean, cut, cut into pieces, salt. Wash tomatoes, put in a saucepan, alternating with fish, sprinkle lightly with water, sprinkle with salt and a pinch of sugar. Stew in a closed saucepan.
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 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.
Products: fish 90 g, loaf 20 g, butter 5 g.
Fish fillet without skin and bones mince, combine with loaf soaked in milk or water, mix well. Again mince and mix thoroughly. Make cutlets from the resulting mass and cook them for a couple. Serve with melted butter. You can bake the chops in the oven.
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 chicken on a dish and pour the sauce in which it was cooked.
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 it, add tomato juice, salt and mix. Boil at a small boil for 12 minutes, fill with sour cream. At the table add a piece of butter and sprinkle with beef stroganoff finely chopped parsley.
Products: 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 mince along with soaked in water and slightly squeezed loaf. Minced salted meat, well knocked out, gradually adding one tablespoon of cold water.
Make cutlets of cutlet mass and cook them in a special saucepan - a double boiler. If there is no such pan, you can use the 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.

Boil the vermicelli, drain, pour over boiling 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. The top layer of vermicelli line, bake in the oven.
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.
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, cut them into flat diamonds (about 2 cm), boil 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 with a tablespoon. Serve fritters warm, watering them with sour cream.
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 out of the resulting mass, roll them in flour, fry on both sides until a pink crust appears.
When serving, cutlets pour sour cream.
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. Add the egg to the vermicelli, cooled to the temperature of fresh milk, mix it and put half in a greased mold, spread the cottage cheese mixed with sugar on the noodles evenly, put the remaining vermicelli on the cottage cheese, pour it with butter and bake in the oven with medium temperature

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 pot of porridge on a small fire for 30 minutes. In the finished porridge add butter and stir.
Products: milk 110 g, cereal 15 g, sugar 7 g, butter 5 g, water 80 g
Put the cereal in a pan with hot water and cook for 3 minutes with continuous stirring. Add 60 g of milk to boiled cereal. After boiling the pan 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.
Products: broth 110 g, wheat flour 6 g, butter 4 g.
Fry the flour to a pale pink color, 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.
Products: milk 55 g, wheat flour 7 g, butter 7 g.
Dry the flour in the oven in a frying pan without fat until it is light yellow and cool. Boil the milk. Cool a quarter of the milk, add dried flour, stir, pour into the boiling milk, stirring constantly, let it boil well.
Ready sauce dressing with butter.
Products: sour cream 55 g, flour 7 g.
Boil half of the sour cream in the remaining sour cream and mix the flour, dried in the oven, combine with the hot sour cream, mix well, bring to a boil, drain.
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.
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 tender. Shortly before stewing, add sugar to the fruit.
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, clean, 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 butter. Before serving, put parsley or dill.
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, cover with hot water, boil for 10 minutes under the lid closed.

Products: 250 g of berries (raspberries, strawberries, sea buckthorn, cranberries, currants), 2 cups 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. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to the boil, add sugar. Chill.
Products: milk 0.5 l, 35 g potato starch, some vanilla, sugar.
Boil milk with vanilla, pour starch diluted in several spoons of cold milk, boil, add sugar to taste, cool.
Products: 350 grams of apples, 1.6 cups of water, sugar 120 grams, lemon peel.
Boil water with sugar and lemon peel. Apples wash, peel, cut into quarters, remove the core, cook, gradually dipping into boiling syrup. Chill.
Products: total amount of dried fruit 115 g, sugar 105 g, water 1 l.

Dry the dried fruit thoroughly, put in a sieve or colander and wash in running water. Pears and large apples cut into slices. Put prepared fruits into cold water and cook over low heat until soft all the pledged fruits. Sugar put in compote at the end of cooking. For flavor, you can put a crust of orange or lemon. Compote cool, remove the lemon rind.
Products: 350 grams of apples, sugar, 3 proteins, lemon juice.
From 100 g of sugar and a few spoons of water to cook a thick syrup. 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.
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

Продукты: 350 г яблок (малины, клубники, вишни), 12 г желатина, 2 белка, сахар.
Gelatin wash, wet in cold water. Wash apples, chop, boil, sprinkle with water, rub through a sieve, put in a saucepan, add sugar, boil. Beat the whites in the foam, add boiling applesauce and gelatin dissolved in hot water. Thoroughly stir, pour into vases, cool.
Продукты: 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

  1. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dissolve with hot water, add wiped boiled potatoes and rubbed. RICE SLIPPER SOUP Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  2. Recipes for cooking at home
    Salads, appetizers SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. Carrot Cabbage Salad Products: 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 the straw. 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, SNACKS SALAD OF CABBAGE WITH APPLES Products: 0.5 kg of white cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Clean the cabbage from wilted leaves, wash, chop, salt, put a little sugar, mix well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking at home
    SALADS AND STARTERS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND SURFACE Products: tomatoes 5 pieces, 2 onions,
  7. 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,
  8. Recipes for cooking at home
    SALADS, SNACKS SALAD FROM FRESH TOMATOES Products: fresh tomatoes 100 g, sour cream 8 g. Prepared tomatoes cut into thin slices, then put sour cream on them or lightly pour with vegetable oil. SALAD OF BEET AND PRUNES Products: beet 90 g, prune 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in the peel, cool, peel, grate on a fine grater. Prunes
  9. Recipes for cooking at home
    Carrots rubbed Foods: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley. Wash carrots, peel, rinse, chop, put in lightly salted boiling water when soft, rub through a sieve, dilute with milk or water, boil, season to taste and put butter on the table. SALAD OF COOKED BEET Products: beet 120 g, butter
  10. Recipes for cooking at home
    SNACKS, SALADS SALAD APPLE - ATTORNEY Foods: apples 50 g, tomatoes 40 g, parsley 15 g, sugar substitute 8 g, vegetable oil 10 g. Wash fruits and vegetables in running water, grate apples, chop the tomatoes into small slices , finely chop the greens and mix everything carefully, add sugar substitute and vegetable oil. FRESH TOMATOES SALAD
  11. Recipes for cooking at home
    SALADS OF SALAD FROM FRESH CUCUMBERS AND LIVELY SALAD WITH CEREALS Products: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste. Wash cucumbers, peel them, clean the lettuce. Prepared vegetables shred, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl slide. SALAD OF BEET AND APPLE WITH CRUSHED PRODUCT: beet 80 g, apples
  12. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLES SALAD Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g Wash carrots, peel, grate, add peeled and grated apples, sugar, half sour cream and mix. Put in a salad bowl and pour the remaining sour cream. SALAD FROM APPLES AND TOMATOES Products: apples 50 g, tomatoes 45 g, parsley and
  13. Recipes for some dietary dishes at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks should be approached with great caution. Foods that are prescribed for stomach ulcers are gentle, and snacks stimulate the work of the digestive organs. However, start taking
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