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Recipes for cooking at home


Carrot rubbed
Products: 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 FROM BOILED BEET
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, sour cream 20 g, sugar 6 g
Remove the cores from the apples, cut them into slices and chop the straw. Grate raw carrots and mix with apples. Season with sugar and pour over sour cream.

BOILED SMOKES
Products: 1 kg of zucchini, sugar, 1 tablespoon of breadcrumbs.
Wash squash, cut it in half lengthwise, remove the bones, cut into longitudinal slices, cook, put in boiling hot water, slightly salted and sweetened. When they become soft, drain, serve with breadcrumbs.

COLOR CABBAGE LEAVED
Products: 1 small cauliflower (0.5 kg) or three small, salt, sugar, 1 tablespoon of grated crackers, 1 teaspoon of butter.
Wash cauliflower, put in boiling salted water, put a little sugar, cook until ready, strain, serve to the table, sprinkled with toasted grated breadcrumbs. If the amount of fat is not limited, put a piece of butter.

TOMATO SALAD

Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable oil, lemon juice, parsley.

Wash the tomatoes, wipe, chop into thin slices or quarters, wash the apple, grate it. Add a little lemon juice, salt. Put the prepared tomatoes on a dish, sprinkle with grated apple, chopped parsley, add a little vegetable oil.
Sour cream can be used instead of vegetable oil for this salad.
THE VINAIGRETTE
Products: potatoes 25 g, beets 25 g, carrots 15 g, vegetable oil 8 g
Boil potatoes, beets, carrots, cool, then peel and finely grate. Combine prepared vegetables, add vegetable oil to them, salt and mix well.

BOILED POTATOES WITH SMOKEN
Products: potatoes 130 g, parsley 6 g, sour cream 15 g
Medium-sized potatoes wash well, peel, cook for a couple. Salt during cooking in 1-2 minutes. Warm the potatoes sprinkle with finely chopped herbs and pour sour cream.

SALAD FROM CARROTS AND BLACK CURRANT
Products: carrots 90 g, black currant 40 g, sour cream 10 g, sugar 7 g.
Wash carrots, peel and grate on a coarse grater. Wash the black currants, peel off the peduncles and inflorescences, mash a little with a wooden spoon and combine with carrots, add sugar, sour cream, and mix gently.

FIRST MEAL
PEARL PURIFYED SOUP
Products: pearl barley 20 g, carrots 15 g, potatoes 40 g, butter 5 g, parsley 6 g, water 370 g
To sort the croup, wash, pour boiling water, cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth. Then add the peeled, washed, boiled and grated vegetables through a sieve. Season with butter, mix thoroughly, boil, salt. Before serving, sprinkle with finely chopped greens, put a piece of butter.

SOUP - PUREE VEGETABLE
Products: potatoes 110 g, cauliflower 110 g, carrots 55 g, egg yolk 2 pieces, milk 350 g, butter 35 g
Cooked vegetables and potatoes until half cooked in a small amount of water, rub through a sieve, combine with decoction, add hot milk, salt, the missing amount by volume, add hot water and boil for 3 minutes. Take 2 yolks of hard boiled eggs, grind with butter and fill the soup with them before serving.

MILK SOUP WITH PUMP AND LARGE
Products: 800 g of milk or a mixture of milk and water, 300 g of peeled pumpkin, 20 g of cereals.
Peel the pumpkin and seeds, cut into cubes, put in boiling milk or in a mixture of milk and water and cook until softened.

Then add pre-cooked buckwheat to this dish, cook until ready, add salt, sugar, butter. If instead of buckwheat groats use semolina, then it is not previously boiled.
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 6 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.

SOUP HERKULES MILK
Products: milk 300 g, oatmeal 35 g, butter 6 g, sugar 5 g.
Pour the oatmeal in a thin stream into boiling water, boil for a few minutes, add hot milk and cook for 35 minutes until cooked. Season with sugar. Add butter to the finished soup.
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.
FRUIT SOUP
Products: 150 g of currants, 150 g of apples, 150 g of plums, 1 tablespoon of starch, 3 spoons of sour cream, sugar.
Wash apples, cut into quarters, wash plums, remove bones, wash currants, peel. Cook the fruit, putting them in boiling water, rub through a sieve and boil. Brew potato starch, diluted in water, pouring into boiling soup, remove from heat, add sugar, add sour cream.

SOUP FRUIT SOUP
Products: dried fruit 20 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.

SWEET SOUP FROM APPLES
Put boiled apples, cloves, cinnamon, sugar, lemon peel into boiling water, bring to a boil. With continuous stirring, add wheat flour, whipped with sour cream, and boil until thick. Season with lemon juice.

PRAYER MEAT
Products: beef 110 g, bechamel sauce 40 g, butter 5 g.
Cooked meat three times through a meat grinder, add bechamel sauce, grind well. Serve with butter.
Chicken puree is cooked as meat puree.

CUTLETS MEAT STEAM
Products: per 100 g: meat 145 g, loaf 20 g, wheat crackers 7 g, butter 7 g, water 30 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 legs, 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, fish.

Meat steamers
Products: beef meat 110 g, milk 25 g, loaf 15 g
Prepare the cutlet mass, divide it into balls and boil it in steam or in water. Ready meatballs serve with bechamel sauce.

GULYASH FROM BOILED MEAT

Products: beef 110 g, carrots 15 g, butter 7 g, flour 8 g
Cut boiled meat into slices, add bechamel sauce, add salt, cook on low heat for one hour.

BEFSTROGANI FROM BOILED MEAT
Products: beef 110 g, butter 6 g, wheat flour 6 g, sour cream 18 g, tomato juice 20 g, parsley 5 g
Boil meat, cool, cut into thin 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 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.

BOILED FISH
Products: low-fat fish 250 g, onion 12 g, butter 5 g, parsley root 6 g, water 220 g
Cut the prepared fish into small pieces. In salted water put onions, parsley root and bring to a boil. In boiling water, lower the pieces of fish and bring to a boil over high heat, then continue cooking the fish for 30 minutes over low heat. Ready fish to take out of the broth, pour with melted butter.

SUFLE CAVING STEAM
Products: fresh sour cottage cheese 110 g, milk 40 g, flour 7 g, 1/3 egg, butter 5 g
Grind cottage cheese with milk, yolk and bechamel sauce. In the resulting mass gently introduce whipped proteins. Lubricate the mold with oil and put the mass into it, put it in a steam bath, bring to readiness.

Casserole from the Vermicelli with a Throne
Products: per 100 g: vermicelli 25 g, cottage cheese 25 g, milk 30 g, 1/4 egg, sugar 15 g, butter 10 g.
Boil the noodles in 400 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 form, 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 put in the oven.

OMELET STEAM PROTEIN
Products: egg - 2 proteins, milk 55 g, butter 3 g.
Wash eggs, separate the whites from the yolks. Yolks can be used for cooking other dishes. Squirrels well whisk whisk, carefully adding milk. Lubricate the mold with oil, pour the mass into it and cook on the steam bath.

OMELET STEAM NATURAL
Products: 2 eggs, milk 60 g, butter 3 g.
Wash eggs, break, pour into dishes, mix with milk, whisk well, pour into a greased mold and cook on a steam bath.

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.

RIP SHOPS
Products: per 100 g: rice 25 g, water 85 g, sugar 5 g, butter 6 g, 1/4 egg, syrup 6 g
Prepared rice is poured into boiling water and cook, stirring for 20 minutes until thick, then put in a water bath. Cool the cooked porridge a little, add sugar and eggs to it, mix well. From the mass, make chops, fry on both sides until a pink crust appears, then put in the oven for 5 minutes. When serving on the table, pour fruit or berry syrup.

PADDING MANNY WITH APPLES
Products: per 100 g: semolina 8 g, milk 55 g, 1/4 egg, butter 10 g, apples 55 g, sugar 7 g, crackers 5 g, fruit or berry syrup 7 g
Slowly pour the grits into boiling milk with continuous stirring, boil until thickened, then cover the pan with a lid and put in a water bath for 20 minutes. In the ready slightly cooled porridge put the yolk, butter and mix thoroughly. Beat whites to get a strong foam, pour in porridge, mix gently. Peel the apples, grate them on a coarse grater, add sugar and simmer over low heat. Grease the baking sheet for the pudding, sprinkle the bottom with breadcrumbs, then put half of the porridge on it, put the stewed apples on it, and again put the porridge on them, level, grease and put in the oven to bake until pink. When serving pudding, pour over fruit or berry juice.

PUDING VERMISHELY WITH MEAT
Products: beef 110 g, milk 55 g, vermicelli 55 g, sour cream 25 g, butter 10 g, egg 1/10 pieces.
Cook meat, pass it through a meat grinder, add vermicelli cooked in milk, egg yolk, whipped whites and mix. Transfer to a greased form. Steam or bake in the oven. Serve with butter or sour cream.

POTATO, BOILED ON A STEAM
Products: potatoes, butter, parsley.
Boil the potatoes for a couple, salt, put in a wide pan with melted butter and simmer under the lid. When it comes to readiness, add butter, chopped greens, mix.

POTATO KEEPER
Products: potatoes, butter, salt.
Peel potatoes, wash, sprinkle with salt, put on a baking sheet and bake in the oven. Serve with butter.

APPLES, BAKED WITH SUGAR

Products: 6 large apples, sugar

Remove the cores from the apples, place them on a baking sheet, into which you first pour a glass of water, sprinkle with sugar, fill them with voids in the apples and lightly brown in the oven. Again, sprinkle with sugar and bake.
Serve with milk.
SAUCES
SAUCE BESHAMEL MILK
Products: milk 100 g, wheat flour 12 g, butter.
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 100 g, flour 12 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.

VEGETABLE SAUCE ON VEGETABLE HOB
Products: sour cream 60 g, flour 12 g, carrots 20 g, parsley root, celery root - 3 g each, onions 14 g, water 200 g

Prepare a vegetable decoction of carrots, onions, white roots. Boil sour cream, dried and chilled flour diluted with cold vegetable broth and pour gradually into boiling sour cream, let boil.
THE DRINKS
FRESH BERRES DRINK
Products: berries 100 g, sugar 25 g, water 250 g
Rinse fresh berries with cold drinking water, peel off the fruit, knead well, squeeze the juice through gauze and put in a cool place. Squeeze the juice with hot water, let it boil, remove from heat, strain, add sugar, stir, cool, combine with raw juice.
HANDLE PURPOSE
Products: dried rosehips 30 g, water 300 g, sugar 20 g (added before use).
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. Remove from heat and insist 4 hours in a cool place. Unground rosehips insist 10 hours. Infusion strain.

CARROT – APPLE DRINK
Products: apples 40 g, carrots 80 g, sugar 20 g, water 250 g
Rinse carrots, peel, grate, squeeze the juice through cheesecloth or in a juicer. Wash the apples, chop them, not peeling them, put them in boiling water, bring to the boil, leave for 3 hours, drain. Carrot juice pour into apple juice, add sugar.

Jelly from the juices of fresh berries
Products: 250 g of berries (raspberries, strawberries, currants, cranberries, blueberries), 2 glasses of water, sugar.
Gelatin soak, wet. Berries to sort, wash, let the water drain. Squeeze the juice to filter, pour in warm water with sugar. Dissolve the gelatin in a few tablespoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

APPLE COMPOTE
Products: 400 g apples, 2 glasses of water, sugar 100 g, lemon peel.
Boil water with sugar and lemon peel. Apples wash, peel, cut into quarters, remove the core, cook, gradually dipping into boiling syrup. To cool.

COMPOT FROM DRIED FRUITS AND BERRIES
Products: dried fruit 120 g, sugar 120 g, water 1 l.
Dry the dried fruit carefully, 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 all the fruit is laid softly. Sugar put in compote at the end of cooking. For flavor you can put a crust of orange or lemon. Cool compote, remove lemon peels.
BERRY KISSELES
Products: 250 g of berries (raspberries, strawberries, cranberries, currants), 2 glasses of water, 50 g of 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 a boil, add sugar. To cool.
FRUIT MUSS
Products: 400 g of apples (raspberries, strawberries, cherries), 15 g of gelatin, 2 proteins, sugar.
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 at home

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  15. Recipes for some dietary dishes at home
    ПЕРВЫЕ БЛЮДА СУП ОВСЯНЫЙ МОЛОЧНЫЙ СЛИЗИСТЫЙ Продукты: крупа «Геркулес» 45 г, молоко 200 г, яйцо 1/4 штуки, масло сливочное 15 г, сахар 2 г, вода 250 г. Овсяные хлопья засыпать в кипящую воду и варить при слабом кипении до полного разваривания не менее часа. Процедить через марлю. Слизистый отвар довести до кипения и снять с огня. Из кипяченого горячего молока и сырых яиц приготовить яично -
  16. Приготовление некоторых диетических блюд в домашних условиях
    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. При болезнях органов пищеварения к закускам надо подходить с большой осторожностью. Пища, которая назначается при заболеваниях желудочно - кишечного тракта, щадящая, а закуски стимулируют работу органов пищеварения. but
  17. Рецепты приготовления некоторых диетических блюд
    ПЕРВЫЕ БЛЮДА СУП ОВОЩНОЙ Продукты на 1 л: картофель 100 г, капуста белокочанная 100 г, морковь 60 г, молоко 300 мл, сливочное масло 30 г, отвар овощной. Очистить овощи и картофель, сварить из до готовности в небольшом количестве воды, протереть через сито, соединить с отваром, добавить горячее молоко, недостающее по объему количество дополнить горячей водой и кипятить 3 минуты. Before serving
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