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Home-made recipes


VEGETABLE DISHES
Boiled eggplants
Products: 3 medium-sized eggplants, 2 tablespoons of crushed crackers, 1 teaspoon of butter, sugar.
Wash eggplant, peel, cut lengthwise into pieces, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When ready, strain and serve, sprinkled with toasted breadcrumbs and a slice of butter.
EGGPLISHED PREPARED
Products: 3 medium-sized eggplants, 1 teaspoon of flour, 0.5 cups of milk, 1 teaspoon of butter, dill, sugar.
Rub cooked eggplant through a sieve, season with milk and flour, boil, put butter, add sugar and a little salt. Sprinkle the dish with finely chopped dill.


BOILED QUATCHES
Products: 1 kg of zucchini, 1 spoon of breadcrumbs, sugar.
Wash the zucchini, cut along in half, take out the seeds, cut into longitudinal pieces, cook, putting in a slightly sweetened and salted boiling water. When they become soft, strain, serve with breadcrumbs.
MILLED CARROT
Products: 500 g 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, season to taste and put butter before serving.
BEET AND APPLE SALAD
Products: beets 100 g, apples 70 g, sugar 10 g, citric acid to taste.
Wash the beets, cook, cool, chop with straws. Peel the apples, core, chop, combine with beets, season with citric acid and sugar. Put in a salad bowl slide, garnish 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 the apples on a coarse grater, cut the tomatoes into small slices, chop the greens finely 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, beets, carrots and cool, then peel and chop finely. Chop cucumbers and cabbage on a coarse grater. Combine all prepared vegetables, add vegetable oil to them, add 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 onions 30 g, vegetable oil 25 g.
Cut peeled boiled potatoes and boiled meat into small plates, add peeled and chopped apples, chopped fresh cucumbers, season with vegetable oil, mix. Hard-boiled egg and finely chop, finely chop green onion. Place the vegetables in a slide in a salad bowl, garnish with plates of meat, fresh cucumbers, apples, sprinkle with chopped egg and green onion on top.
CABBAGE SALAD
Products: 0.5 kg of white cabbage, 150 g of apples, sugar, salt, lemon juice, 1 tablespoon of vegetable oil.
Peel the 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.
RAW CARROT SALAD
Products: 400 g carrots, 2 apples, sugar.
Wash the carrots, peel, grate. Grate apples, mix together, season with sugar.
FIRST MEAL
DAIRY SOUP WITH VERMICELLE
Products: 1 liter of milk or a mixture of water and milk, 90 g of vermicelli, sugar, butter.
Put vermicelli in boiling water and cook for 15 minutes, drain the water, pour the vermicelli with boiling milk or a mixture of water and milk and, stirring, cook until tender, put sugar, and when serving, put a slice of butter.
SOAP MILK RICE
Products: milk 300 g, rice 40 g, butter 6 g, sugar 4 g.
Boil rice in water, strain, if necessary, wipe, dilute with hot milk, add sugar and butter.
BORSCH 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.
Cut beets and carrots into strips. Sprinkle the beets with citric acid and add in a small amount of water. Let the carrots separate, combine with beets, dilute with hot water, put sugar, bring to a boil and cool slightly. Add julienne fresh cucumbers, finely chopped green onions, finely chopped dill and parsley. When serving, put half or a quarter of boiled egg and sour cream in a plate on a plate.
BORSCHT ON VEGETABLE BOILION
Products: cabbage 110 g, beets 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 chopped peeled beets with citric acid diluted in water, mix. Add oil, half a glass of water, close the lid and simmer over low heat for 30 minutes. Then put chopped carrots, tomatoes and simmer for another 10 minutes. Add chopped cabbage to prepared vegetables, add water or vegetable broth, boil, add chopped potatoes and cook until cooked. Before serving, season with sour cream and sprinkle with finely chopped parsley.
SOUP FROM DRUGS WITH RICE
Products: dried apricots 90 g, rice 30 g, sugar 20 g, water 300 g, cream 55
g.
Sort dried apricots, rinse, chop, add sugar, pour boiling water, cover, insist for 2.5 hours. Add boiled rice and cream. Cool slightly.
Cabbage soup
Products: fresh cabbage 900 g, 4 teaspoons flour, butter 2 tablespoons, 80 g sour cream, parsley, dill, salt.
Chop fresh cabbage, lightly salt, stew in oil, pour boiling water. Put finely chopped green onions, flour flour in butter, boil, add butter, sour cream, warm, not boiling, pour finely chopped greens. Before serving, put a little sour cream in a plate.
CHEESE SOUP
Products: 3 cups of cherries, 1 tablespoon of potato starch, 1 cup of sugar, 0.5 cup of sour cream, 2 g of cinnamon, 2 l of water.
Rinse the cherries, take out the seeds (can be cooked with seeds), pour boiling water, put sugar, cinnamon and cook for 10 minutes. Then add starch diluted with cold water, boil. Cool a little, season with sour cream.
Serve crackers with cherry soup or put dumplings in the soup.
FRESH FRUIT SOUP
Products: 3 apples, 3 pears, 0.5 cups plums, 1 cup sugar, 1 tablespoon potato starch, cinnamon, orange or lemon peel, 2 liters of water.
Boil water with spices, put sugar, boil, put prepared fruit. Peel apples, pears, cut into several slices, remove seeds, cook with spices over low heat, so that the fruits do not boil. Remove the boiled apples and pears with a slotted spoon, then cook the plums in the same broth. When the plums are boiled, remove them with a slotted spoon, and strain the broth, boil again, pour the starch diluted with cold water, warm until it thickens, then put in all the cooked fruits.
DRIED SOUP
Products: dried fruit 30 g, sugar 20 g, rice 30 g.
Sort the dried fruit, rinse with warm water and sort by type, cut large 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 fully cooked, put sugar and bring to a boil. Add cooked rice and sour cream to the finished 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 the fish, clean, cut, cut off the head, wash thoroughly. Wash the roots, peel, rinse and, together with the fish’s head, add water, salt, and boil the broth. In the prepared broth, put chopped fish, cinnamon, cook until tender (15-30 minutes) over low heat. When the fish has cooled, remove it from the broth, put on a dish and decorate with boiled vegetables.
Strain the broth, dissolve the washed and pre-soaked gelatin in it, season to taste. Thus prepared jelly pour fish laid out on a dish, and put in the cold.
Sprinkle with lemon juice before serving.
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.
Wash, clean, cut, wash the fish thoroughly. Wash the roots, peel, rinse, add hot water, salt, add a pinch of sugar, cook the broth. In the finished broth, put the fish whole or chopped into pieces. Cook for 15 minutes. Serve with a small piece of butter.
FISH WITH TOMATOES
Products: 0.7 kg of low-fat fish, 400 g of fresh tomatoes, sugar,
salt.
Wash the fish, peel, cut, cut into pieces, salt. Wash the tomatoes, put in a pan, alternating with fish, slightly sprinkle with water, sprinkle with salt and a pinch of sugar. Stew in a closed pan.
FISH WITH VEGETABLES
Products: 0.6 kg of low-fat fish (cod, pike perch, pike, bream), 300 g of carrots, 200 g of celery, 100 g of parsley, 150 g of onion.
Wash the fish, clean, cut, wash again, cut into pieces. Wash vegetables, peel, rinse, cut into strips, simmer slightly in water. Put the fish in vegetables in a state of semi-preparedness, and simmer them together over low heat. Sprinkle with green parsley or dill before serving.
FISH STEAM CUTLETS
Products: fish 90 g, loaf 20 g, butter 5 g.
Pass the fish fillet without skin and bones through a meat grinder, combine with a loaf soaked in milk or water, and mix well. Re-pass through a meat grinder and mix thoroughly. From the resulting mass, make cutlets and steam them. Serve with melted butter. You can bake cutlets in the oven.
STEAMED CHICKEN WITH VEGETABLES
Products: 1 chicken, 5 carrots, 1 parsley, 5 potatoes, 0.5 cup green peas, 1 tablespoon of oil, 0.5 cup sour cream.
Gutted and washed chicken cut into pieces. In a pan put sliced ​​carrots, parsley, potatoes. Put chicken on them, add a little salt, add half hot water, 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 the dish and pour the sauce in which it was cooked.
Beef stroganoff 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 the meat, cool, cut into thin, elongated slices. Prepare white sauce, pour meat on it, add tomato juice, salt and mix. Cook with a small boil for 12 minutes, season with sour cream. At the table add a piece of butter and sprinkle beef stroganoff with finely chopped parsley.
STEAM CUTLETS
Products: per 100 g: meat 145 g, loaf 20 g, wheat crackers 6 g, butter 6 g, water 25 g.
Separate the meat from bones, tendons, films, cut into small pieces and pass through a meat grinder together with a loaf soaked in water and slightly wrung out. Salt minced meat, beat well, gradually adding one tablespoon of cold water.
From the cutlet mass make cutlets and cook them in a special pan - a double boiler. If there is no such pan, you can use the grid on the knives, which is placed at the bottom of the pan. Water needs to be poured so that it is below the grid. From the moment of boiling water until the cutlets are ready, 20 minutes pass.
Cutlets can be prepared from chicken, veal. Garnish can be boiled rice, stewed vegetables, buckwheat porridge.

Vermicelli or ham with ham
Boil the noodles, strain, pour over with boiled water at room temperature. Cut the ham into thin slices or grind.

Products: pasta 350 g, lean ham 170 g, 1 tablespoon butter, 1 tablespoon breadcrumbs, dill.
Lubricate the pan with butter, sprinkle the walls with breadcrumbs and lay in layers, alternating vermicelli and ham. Level the top layer of vermicelli, 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, grind the flour thoroughly, combine with a well-beaten egg, add the remaining milk, stir well, pour into a frying pan greased with butter and put in the oven with medium heat.
Vegetable puree and fresh tomatoes can be served with an omelet.
VARENIKI LAZY
Products: 700 g of cottage cheese, 5 proteins, 100 g of flour, 1 spoon of breadcrumbs, 1 spoon of butter, salt.
Pass the cottage cheese through a meat grinder, stir with the yolks, add the sifted flour and whipped whites. Stir together. From the resulting dough, make sausages, roll them, cut into flat rhombi (about 2 cm), cook in boiling, slightly salted water. Pop up the ready-made dumplings with a slotted spoon, sprinkle with browned breadcrumbs, sugar, add butter.
CARROT FILLETS
Products: carrots 90 g, wheat flour 35 g, vegetable oil 9 g, 1/2 egg, sour cream 10 g.

Wash the carrots, peel, grate, add a raw egg, flour and mix well. Preheat the pan and fry in sunflower oil, spreading with a tablespoon. Serve fritters warm, watering them with sour cream.
POTATOES CUTLETS
Products: potatoes 120 g, butter 10 g (of which 4 g put in mashed potato), 1/4 egg, sour cream 12 g.
Boil peeled potatoes, knead well, add butter, eggs, salt, mix thoroughly. From the resulting mass, make cutlets, roll them in flour, fry on both sides until a pink crust appears.
When serving, pour the cutlets with sour cream.
Vermicelli casserole with cottage cheese
Products: vermicelli 30 g, cottage cheese 30 g, milk 50 g, egg 1/4, sugar 12 g, butter 10 g.
Boil the vermicelli in 300 g of water until almost ready, put it on a sieve and transfer to a bowl. In the vermicelli, which has cooled to the temperature of fresh milk, add the egg, mix and half of it in a greased form, spread the cottage cheese mixed with sugar on the vermicelli with an even layer, put the remaining vermicelli on the cottage cheese, pour over it with butter and bake in the oven with medium temperature.


Buckwheat porridge loose
Products: buckwheat groats core 50 g, water 90 g, oil
creamy 5 g.
Pour the groats into the water, stir, close the lid tightly and put on medium heat. When the cereal has absorbed all the water, place the pan with porridge on a small fire for 30 minutes. In the finished porridge add oil and stir.
Porridge from the Herkules Group
Products: milk 110 g, cereal 15 g, sugar 7 g, butter 5 g, water 80 g.
Pour cereals into a pot with hot water and cook for 3 minutes with continuous stirring. Add 60 g of milk to boiled cereals. After boiling, place the pan with porridge in a water bath for 20 minutes. Then add the remaining milk, sugar to the porridge and boil again for 2 minutes.
When serving, add butter.
SAUCES
WHITE SAUCE
Products: 110 g broth, 6 g wheat flour, 4 g butter.
Fry the flour until pale pink, grind with oil and combine with hot broth with continuous stirring and, while stirring, cook the sauce for 12 minutes.

Serve the sauce to various fish and meat dishes.
BECHAMEL DAIRY SAUCE
Products: milk 55 g, wheat flour 7 g, butter 7 g.
Dry the flour in the oven in a frying pan without fat until light yellow and cool. Boil the milk. Cool the fourth part of the milk, add the dried flour, stir, pour into boiling milk, stirring continuously, give a good boil.
Ready sauce season with butter.
MIXED SAUCE
Products: sour cream 55 g, flour 7 g.
Boil half the sour cream, dilute the flour dried in the oven in the remaining sour cream, combine with hot sour cream, mix well, bring to a boil, strain.
FRESH BERRY SAUCE
Products: berries 50 g, sugar 15 g, starch 5 g, water 80 g.
Rub the prepared berries through a sieve. Put sugar in the resulting mass, pour water (leave a part for starch dilution), 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 mashed fruits, berries, juices.



To prepare fresh fruit sauces, you need to cut the peel from them, remove the core, and remove the seeds from the berries, cut into slices, put in a saucepan, add water to the fruit level from the cut peel, and simmer over low heat until cooked. Shortly before the end of the stew, add sugar to the fruit.
VEGETABLE SAUCE
Products: medium-sized carrots 1 piece, parsley 1 piece, wheat flour 0.5 tablespoon, 1 teaspoon butter, dill, parsley.
Wash carrots and parsley, peel, rinse, grate, pour boiling water and cook until cooked. Dilute flour in a small amount of water or cold vegetable broth, pour into boiling sauce, boil, put oil. Before serving, put parsley or dill.
BEVERAGES
BREW OF HIPS
Products: dried rosehips 30 g, water 300 g, sugar 18 g.
Peel the dried rosehips from hairs, rinse with cold water, chop, put in an enameled pan, pour hot water, boil for 10 minutes under a closed lid.

BERRY KISELS
Products: 250 g of berries (raspberries, strawberries, sea buckthorn, cranberries, currants), 2 cups of water, 50 g of potato starch, sugar.
Sort the berries, wash, let the water drain, then boil in boiling water. Squeeze juice, strain. Крахмал развести в нескольких ложках холодной воды. 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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Рецепты приготовления отдельных блюд в домашних условиях

  1. Home-made recipes
    FIRST DISHES WRAPPED RICE SOUP WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Boil rice in water, wipe, dilute with hot water, add mashed boiled potatoes and boiled mashed zucchini. SOUP RICE MUCKY Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Cooked rice cook in water over low heat.
  2. Home-made recipes
    Salads, appetizers FRESH TOMATO SALAD Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes are cut into thin slices, lightly salt and pour over vegetable oil. Cabbage Salad with Carrots Products: 200 g cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons parsley, a little salt. Chop cabbage, apples and
  3. Home-made recipes
    VEGETABLE DISHES, SALADS BOILED BEET SALAD Products: beets 120 g, vegetable oil 7 g. Boil the beets in a peel, cool, peel, cut into strips, season with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the core from apples, cut into slices and chop with straws. Grate raw carrots on
  4. Home-made recipes
    SALADS, SNACKS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop with straws. Grate raw carrots and mix with apples. Season with sugar and pour sour cream. TOMATO SALAD Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Home-made recipes
    SALADS, SNACKS Cabbage Salad with APPLES Products: 0.5 kg of cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Peel the cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  6. Home-made recipes
    SALADS AND APPETAS SALADA SALADS Products: 5 bunches of salad (300 g), 200 g sour cream, dill, salt. Preparation: sort through lettuce leaves, 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. TOMATO SALAD WITH ONION AND Sour cream Products: tomatoes 5 pieces, 2 onions,
  7. Home-made recipes
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  8. Home-made recipes
    SALADS, SNACKS FRESH TOMATO SALADS 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. BEET AND PRUMBER SALAD Products: beets 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Cook the beets in a peel, cool, peel, grate. Prunes
  9. Home-made recipes
    PREPARED CARROTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley. Wash the carrots, peel, rinse, chop, put in slightly salted boiling water when soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put butter before serving. BOILED BEET SALAD Products: beets 120 g, oil
  10. Home-made recipes
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  11. Home-made recipes
    SALADS SALAD FRESH CUCUMBERS AND DECIDED SALAD WITH Sour cream Products: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste. Wash cucumbers, peel, sort out lettuce, wash. Chopped prepared vegetables, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl slide. BEET SALAD AND APPLET WITH Sour cream Products: beets 80 g, apples
  12. Home-made recipes
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  13. Recipes for cooking some diet foods at home
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