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Recipes for cooking at home


SALADS, SNACKS
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.

TOMATO SALAD
Products: 450 g tomatoes, 1 apple, 1 tablespoon
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.

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, sugar to taste and before serving, put butter.

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.

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

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.

MIXED FISH MUSHROOMS
Products: 1 kg of lean fish, 2 slices of bread, 1 egg, milk for soaking bread, 1 tablespoon of butter, 1 onion, 0.5 tablespoon of onion, a little gelatin (3 leaves), parsley, 3 cups cooked for jelly broth.
Peel the fish, remove the skin, remove the bones, skip the meat through a meat grinder together with soaked in milk or water and wrung out onion and fried in butter. Add butter, egg, a little salt. Mix a lot and make meatballs the size of a chestnut. Boil meatballs in broth from fish waste, cool, put in a salad bowl and pour broth for jelly.
Before serving, pour the filler from the salad bowl over the dish and decorate with parsley.
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.

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.

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, 1.6 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.

SOUP FRUIT SOUP
Products: dried fruit 30 g, sugar 15 g, rice 35 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 20 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.

Soup Potatoes
Products: potatoes 200 g, water 400 g, butter 10 g, 1/2 egg, sour cream 20 g, flour 7 g, greens 7 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: Dried in the oven and chilled flour diluted in 50 g of potato broth, boil and strain. Mashed potatoes, potato sauce, decoction mix, add raw egg and butter, mix well. Boil soup, lightly salt. Before serving, season with sour cream and sprinkle with finely chopped parsley.

Oat soup

Products: oatmeal 40 g, water 300 g, butter 10 g, milk 160 g, 1/2 egg, sugar 3 g.
Oatmeal to sort, wash, pour boiling water and cook until ready. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring the soup to a boil and remove from heat. Raw egg shake with a fork and pour hot boiled milk into it.
This mixture to fill the soup, add sugar, a little salt, butter.
SECOND DISHES
BEFSTROGANI FROM BOILED MEAT
Products: beef 110 g, butter 6 g, wheat flour 7 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 100 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 to cook the fish for 30 minutes over low heat. Ready fish to take out of the broth, pour with melted butter.

Casserole from the Vermicelli with a Throne
Products: per 100 g: vermicelli 25 g, cottage cheese 25 g, milk 30 g, 1/2 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.

BUCKWHEAT CROWN
Products: buckwheat Zadrytsa 50 g, water 100 g, butter 5 g.
Pour the cereal into the water, stir, tightly close the lid and put on medium heat. When the croup has absorbed all the water, put the pan with porridge on medium heat for 30 minutes. In the finished porridge add oil and stir.

CUTLETS

Products: 1 cup of millet, 2 glasses of water or millet, half
tablespoon of sugar, 100 g sour cream, 1 egg, 0.5 cups of crackers, 2
tablespoons of butter.
Cooked millet porridge for 30 minutes in the oven for opevaniya. Let the porridge cool, add the egg, mix, cut the patties, roll in breadcrumbs and fry in butter.
Serve the patties with sour cream.

ZAPEKANKA WHEAT WITH APPLES AND PLUMES
Products: 1 glass of millet, 1.5 glasses of water, 1.5 glasses of milk, salt, 1 tablespoon of sugar, 1 egg, 1 tablespoon of sour cream, butter.
For the filling: 4 apples or 2 glasses of plums, 1 tablespoon of butter, 2 tablespoons of sugar, a little cinnamon.
Boil the viscous millet porridge, cool it and add the egg, pounded with sugar, mix.
Peel fresh apples or plums. To make the plums easier to clean, they need to be immersed for a few seconds in boiling water. Remove the core of apples, plums - bones. Put the crushed fruits in a saucepan, add butter, sugar, cinnamon and, stirring, stew, so that they are a little boiled soft.
Put a row of porridge in a prepared dish for baking, then a row of fruit, etc. The top layer should be of millet porridge. Top grease mashed with sour cream egg, sprinkle with melted butter and bake in the oven.

Serve sweet sauce or cream with sugar to the casserole.

OMELET STEAM PROTEIN
Products: egg - 2 proteins, milk 60 g, butter 4 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.

SAUCE SAUCE
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.

WHITE SAUCE
Products: broth 110 g, wheat flour 7 g, butter 5 g.
Fry the flour until light - yellow in the pan without fat, rub with butter and, with continuous stirring, combine with hot broth and, while continuing to stir, cook the sauce for 10 minutes.

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, remove the bones from the berries, cut into slices, put in a saucepan, pour fruit broth from the cut skin just above the level of the fruit and simmer until ready. Shortly before the end of stewing, add sugar to the fruit.

VITAMIN DRINKS DRINKY DRINKS
Products: yeast 50 g, rye bread 40 g, sugar 14 g, honey 14 g, water 250 g, lemon peel.
Slice the rye bread into thin slices and dry on the baking sheet in the oven. Rusks pour boiling water, let it brew for 4 hours and strain. Slightly heat the infusion, put in it the yeast and a small lemon peel. Put in a warm place to ferment for 6 hours, then refrigerate.
When serving, add sugar and honey.

HANDLE PURPOSE
Products: dried rosehips 40 g, water 300 g, sugar 20 g (added before consumption).
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.
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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, dilute with hot water, add wiped boiled potatoes and boiled rubbed zucchini. 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 TOMATORS Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. SALAD OF CABBAGE WITH CARROTS Foods: 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 into sticks. Raw carrot grate on
  4. Recipes for cooking at home
    SALADS, SNACKS SALAD OF CABBAGE WITH APPLES Foods: 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
  5. Recipes for cooking at home
    SALADS AND SNACKS 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 CURED PRODUCTS Products: tomatoes 5 pieces, 2 onions,
  6. 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,
  7. Recipes for cooking at home
    VEGETABLE DISHES Eggplant BOILED Foods: 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 with a slice
  8. Recipes for cooking at home
    SALADS, STARTERS 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 PRINCOTE 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 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. Put in a salad bowl slide. SALAD OF BEET AND APPLE WITH SMOKEN Products: beet 80 g, apples
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