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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 OF 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 pieces, boil, put in boiling hot water, slightly salted and sweetened. When they become soft, strain, 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, drain, 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 tomatoes, wipe, chop into thin slices or quarters, wash apple, grate. 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 stalks and inflorescences, mash 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 a decoction, add hot milk, salt, the missing amount by volume with hot water and boil for 3 minutes. Take 2 yolks of hard boiled eggs, grind with butter and fill them with soup 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 TEMPERAMENT
Products: 1 l milk or a mixture of water and milk, 90 g vermicelli, sugar, butter.
Put vermicelli in boiling water and cook 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.

MILKY RICE SOUP
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 HERCULES 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. 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.
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. Boil 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. In the finished soup add boiled rice and sour cream.

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 mashed potatoes are cooked as meat mashed potatoes.

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 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 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 steamer meat balls
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.

BEFSTROGANOV 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 slices. 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.

CUTLETS STEAM FROM FISH
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.

BOILED FISH
Products: fish, low-fat 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 fish pieces 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.

SUFFLE 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 mass into it, put it in a steam bath, bring to readiness.

DRAINAGE FROM VERMISHELI WITH THE CROVEN
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 mold, spread the cottage cheese mixed with sugar in an even layer on the noodles, put the remaining noodles on the cottage cheese, pour it with butter and bake 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: egg 2 pieces, milk 60 g, butter 3 g.
Wash eggs, break, pour into a dish, combine 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 pot of porridge on a small fire for 30 minutes. In the finished porridge add butter 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 slightly, 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 chops 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 close the pan with a lid and put into a water bath for 20 minutes. In the ready slightly cooled porridge put the yolk, butter and mix thoroughly. Beat whites until strong foam is obtained, pour into 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, smear with butter and bake in the oven until a pink crust forms. When serving pudding, pour over fruit or berry juice.

PUDDING 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 ready dish with butter or sour cream.

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

BAKED POTATO
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 cores from apples, place them on a baking sheet, into which you first pour a glass of water, sprinkle with sugar, fill them with voids in 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 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.

SAUCE SMOKED
Products: sour cream 100 g, flour 12 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.

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 cooled flour diluted with cold vegetable broth and pour gradually into boiling sour cream, let it boil.
THE DRINKS
FRESH BERRES DRINK
Products: berries 100 g, sugar 25 g, water 250 g
Rinse fresh berries with cold drinking water, peel, knead well, squeeze 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, cover with 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.

JEWELS FROM 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 gelatin in several 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. Chill.

COMPOTE OF DRIED FRUITS AND BERRIES
Products: dried fruit 120 g, sugar 120 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.
BERRY KISSELES
Products: 250 g of berries (raspberries, strawberries, cranberries, currants), 2 cups 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 the boil, add sugar. Chill.
FRUIT MUSS
Products: 400 g apples (raspberries, strawberries, cherries), 15 g gelatin, 2 proteins, sugar.
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.

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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
    VEGETABLE DISHES BEVERAGED BAKED 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 ready, strain and serve to the table, sprinkled with toasted breadcrumbs and with a slice
  9. 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
  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
  14. Recipes for some dietary dishes at home
    FIRST COURSES DARKNED MILK PRODUCTS Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Slowly pour the semolina into boiling water, stirring so that no lumps form. Continuing to stir, cook until ready for 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Raw egg mix with 100 g
  15. Recipes for some dietary dishes at home
    FIRST COURSES OUTER MILK MILKY PRODUCT: Groats “Hercules” 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Oatmeal pour into boiling water and cook at low boil until full cooking for at least an hour. Strain through cheesecloth. Bring the mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook an egg -
  16. Cooking some dietary meals 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, which is prescribed for diseases of the gastrointestinal tract, is gentle, and snacks stimulate the work of the digestive organs. but
  17. Recipes for some dietary dishes
    FIRST COURSES OF VEGETABLE SOUP PRODUCTS on 1 l: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables. Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes. Before serving
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