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Recipes for cooking individual dishes at home


SALADS, APPETIZERS
SALAD FROM CARROT AND APPLES
Products: carrots 100 g, unpurified apples without a core 70 g, sour cream 20 g, sugar 6 g.
Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream.

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

Wash tomatoes, wipe, cut into thin slices or quarters, wash the apple, grate it. Add a little lemon juice, salt. Cook the tomatoes on a plate, sprinkle with grated apple, finely chopped parsley, add a little vegetable oil.
To this salad you can use sour cream instead of vegetable oil.

CARROT PROTOTYA
Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley.
Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season with sugar and before serving, put oil.

SALAD FROM VARNA BEET
Products: beet 120 g, vegetable oil 7 g.
Beet boil in peel, cool, peel, cut into strips, fill with vegetable oil.

BOILED STONES
Products: 1 kg zucchini, sugar, 1 tablespoon breadcrumbs.
Squash to wash, cut in half, take out bones, cut into longitudinal pieces, cook, put in slightly salted boiling water. When will become soft, strain, serve with breadcrumbs.

THE VINAIGRETTE

Products: potatoes 25 g, beets 25 g, carrots 15 g, vegetable oil 8 g.

Potatoes, beets, carrots boil, chill, then peel and grate. Prepared vegetables combine, add vegetable oil, salt and mix well.

WASHING POTATOES WITH SMITH
Products: potatoes 130 g, parsley greens 6 g, sour cream 15 g.
Medium-sized potatoes are well washed, cleaned, boiled. Salt during cooking after 1-2 minutes. Warm the warm potatoes with finely chopped greens and pour on sour cream.

SALAD FROM CARROT AND BLACK CURRANT
Products: carrot 90 g, black currant 40 g, sour cream 10 g, sugar 7 g.
Carrots should be washed, peeled and grated on a large grater. Black currant wash, clean from the pedicels and inflorescences, a little mash with a wooden spoon and combine with carrots, add sugar, sour cream, gently mix.

FRY-FROPS FROM FISH FILLING
Products: 1 kg of low-fat fish, 2 slices of bread, 1 egg, milk for maceration of rolls, 1 tablespoon of butter, 1 onion, 0.5 tablespoon for frying onions, a little gelatin (3 leaves), parsley, 3 cups cooked for broth jelly.
Fish to clean, skin, remove bones, flesh to pass through the meat grinder along with soaked in milk or water and squeezed bun and fried onion onions. Add oil, egg, a little salt. Mix the mass and make meatballs the size of a chestnut. Meatballs boil in broth from fish waste, cool, put in a salad bowl and pour broth, intended for jelly.
Before serving, pour the overflow from the salad bowl onto a dish and decorate with parsley.
FIRST MEAL
SUPER FROZEN SPRAY
Products: pearl barley 20 g, carrots 15 g, potatoes 40 g, butter 5 g, parsley greens 6 g, water 370 g.
Rinse the groats, rinse, pour boiling water, cook until ready. Decoction to filter, grind the croup through a sieve and mix with broth. Then add peeled, washed, cooked and sifted vegetables. Season with butter, mix thoroughly, boil, add salt. Before serving sprinkle with finely chopped herbs, put a piece of butter.

DAIRY BREAD WITH VERMISHELY
Products: 1 liter of milk or a mixture of water and milk, 90 grams of vermicelli, sugar, butter.
In boiling water put vermicelli and cook for 6 minutes, drain water, pour vermicelli with boiling milk or a mixture of water and milk and, stirring, cook until ready, put sugar, and when served on the table - a piece of butter.

Borshch 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, 1.6 l of water.
Beet and carrots cut into strips. Beetroot sprinkle with citric acid and let in a small amount of water. Carrots let loose, combine with beet, dilute with hot water, put sugar, bring to a boil and cool a little. Add sliced ​​fresh cucumber, finely chopped green onions, finely chopped greens of dill and parsley. When serving on a table in a bowl, put half or a quarter of the boiled egg, sour cream.

SOUP FROM DRIED FRUITS
Products: dried fruit 30 g, sugar 15 g, rice 35 g.
Dried fruits to sort out, rinse with warm water and sort by types, large cut into 2-3 parts. Pour cold water (except for apricots and prunes) and cook with the lid closed for 20 minutes, then add the apricots and prunes and cook until ready, put the sugar and bring to a boil. Add the cooked rice and sour cream to the ready soup.

SOUP POTATO
Products: potatoes 200 g, water 400 g, butter cream 10 grams, 1/2 egg, sour cream 20 g, flour 7 g, greens 7 g.
Peel potatoes, wash, cook. The broth is drained into another pan, the potatoes wipe through a sieve. Prepare the sauce: dried in an oven and cooled flour to dissolve in 50 g of potato broth, boil and strain. Wiped potatoes, potato sauce, mix the broth, add a raw egg and butter, mix well. Soup boil, add salt slightly. Before serving, season with sour cream and sprinkle with finely chopped parsley.

Oatmeal soup

Products: oat groats 40 grams, water 300 grams, butter cream 10 grams, milk 160 g, egg 1/2 pieces, sugar 3 g.
Oatmeal rind, rinse, pour boiling water and cook until ready. Decoction to filter, grind the croup through a sieve and mix with broth. Add hot milk, bring the soup to a boil and remove from heat. Rinse the egg with a fork and pour hot boiled milk into it.
With this mixture add the soup, add sugar, a little salt, butter.
SECOND DISHES
BeefStroganov from boiled meat
Products: beef 110 g, butter 6 g, wheat flour 7 g, sour cream 18 g, tomato juice 20 g, parsley greens 5 g.
Boil the meat, chill, cut into thin slices. Prepare a white sauce, pour in meat, add tomato juice, salt, mix. Cook with a small boil for 12 minutes, season with sour cream. At the table, add a piece of butter and sprinkle the beef stroganoff finely chopped parsley.

FISH STEAM CUPBOARDS
Products: fish 100 grams, a loaf of 20 g, butter creamy 5 g.
Cut the fish fillets without skin and bones through a meat grinder, combine with a wet loaf soaked in milk or water, mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets and to weld them on pair. Serve with melted butter. You can bake burgers in the oven.
FISHING WRAP
Products: lean fish 250 g, onion 12 g, butter 5 g, parsley root 6 g, water 220 g.
Prepared fish cut 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 them to a boil on high heat, then continue to simmer for 30 minutes on low heat. Remove ready fish from broth, pour with melted butter.

DRINKING FROM VERMISHELY WITH A HERBS
Products: per 100 g: vermicelli 25 g, curd 25 g, milk 30 g, egg 1/2 piece, sugar 15 g, butter cream 10 g.
Vermicelli boil in 400 g of water almost to readiness, recline on a sieve and transfer to a basin. In the vermicelli, cooled to the temperature of fresh milk, add the egg, mix it and put half of it into the oiled form, spread the cottage cheese mixed with sugar evenly on the vermicelli, put the remaining vermicelli on the curd and pour it in butter and bake it in the oven.

GREEKNEYA KASha loose
Products: buckwheat groats 50 grams, water 100 g, butter 5 grams
Groats should be poured into water, stirred, tightly closed with a lid and put on medium heat. When the croup has absorbed all the water, place a pot of porridge on a medium fire for 30 minutes. In the finished porridge add the oil and stir.

COCKTAILS CHEESE

Products: 1 cup of millet, 2 cups of water or millet, half
a tablespoon of sugar, 100 g of sour cream, 1 egg, 0.5 cups of biscuits, 2
tablespoons of butter.
Cooked millet porridge to put for 30 minutes in the oven for pre-emption. Allow the porridge to cool, add the egg, mix, cut the cutlets, roll in breadcrumbs and fry in butter.
Serve cutlets with sour cream.

CHIPPED WALNUT WITH APPLE AND DRAIN
Products: 1 cup of millet, 1.5 cups of water, 1.5 cups 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 mashed egg with sugar, mix.
Peel fresh apples or plums. For plums to be easier to clean, they need to be immersed in boiling water for a few seconds. Remove the core from the apples, from the drains - bones. Shred fruits put in a saucepan, add butter, sugar, cinnamon and, stirring, stirring, so that they are slightly boiled.
In the prepared dishes for baking lay a row of porridges, then a row of fruits, etc. The top layer should be of millet porridge. Top with greased battered sour cream egg, sprinkle with melted butter and bake in the oven.

To a casserole to submit a sweet sauce or cream with sugar.

OATYL STEEL PROTEIN
Products: egg - 2 protein, milk 60 g, butter 4 g.
Eggs should be washed, the proteins separated from the yolks. Yolks can be used for cooking other dishes. Proteins whip well, adding carefully milk. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.

SOUPS SAUCE SAUCE
Products: sour cream 100 g, flour 12 g.
Half of sour cream boil, in the remaining sour cream to dissolve the flour, dried in the oven, combine with hot sour cream, mix well, bring to a boil, strain.

WHITE SAUCE
Products: broth 110 g, wheat flour 7 g, butter 5 g.
Flour the fry until light yellow in a frying pan without fat, grind with butter and combine with a continuous stirring with hot broth and continue stirring, cook the sauce for 10 minutes.

FRUIT SAUCES
For fruit sauces can be used canned fruits, berries, juices.
To make fresh fruit sauces, cut them out, remove the core, and remove the bones from the berries, cut them into slices, put them in a saucepan, pour a little bit above the fruit level with a fruit broth from the cut skin and lightly cook until tender. Shortly before the end of quenching, add sugar to the fruit.

VITAMIN BEVERAGES OF YEAST DRINKS
Products: yeast 50g, rye bread 40g, sugar 14g, honey 14g, water 250g, lemon peel.
Rye bread cut into thin pieces, dried on a baking sheet in the oven. Dry the boiling water with boiling water, let it brew for 4 hours and drain. Lightly heat the infusion, put yeast and a small lemon crust into it. Put in a warm place for fermentation for 6 hours, then put in the refrigerator.
When serving, add sugar and honey to the drink.

FITTINGS OF THE SCIPPER
Products: dried rose hips 40 g, water 300 g, sugar 20 g (add before consumption).
Dried rose hips, clean from hairs, rinse with cold water, grind, put in an enamel saucepan, pour hot water, boil for 10 minutes under a closed lid. Remove from heat and press for 4 hours in a cool place. Ungrounded rose hips infuse for 10 hours. Infusion to infuse.

DRINKS OF CARROT - APPLE
Products: apples 40 g, carrots 80 g, sugar 20 g, water 250 g.
Carrots rinse, peel, grate on a fine grater, squeeze the juice through gauze or in a juicer. Apples should be washed, cut, without peeling, dropped into boiling water, brought to a boil, insist for 3 hours, strain. Carrot juice pour into apple infusion, add sugar.
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Recipes for cooking individual dishes at home

  1. Recipes for cooking individual dishes at home
    FIRST DISHES RICE DISHWASH WITH VEGETABLES Products: rice 35 g, potatoes 25 grams, zucchini 15 grams, 250 grams water. Rice boil in water, wipe, dissolve with hot water, add wiped boiled potatoes and boiled mashed potatoes. SOUP RICE MUCK PRODUCTS: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Prepared rice cook in water over low heat
  2. Recipes for cooking individual dishes at home
    Salads, snacks SALAD OF FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil. SALAD FROM CARROT WITH CARROT Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, a little salt. Shred cabbage, apples and
  3. Recipes for cooking individual dishes at home
    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
  4. Recipes for cooking individual dishes at home
    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
  5. Recipes for cooking individual dishes at home
    SALADS AND SNACKS SALAD WITH SMOKE Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: lettuce leaves to sort, rinse, cut into large parts, sprinkle with salt, add sour cream and gently mix. Put in a salad bowl, sprinkle with finely chopped dill greens or green onions. SALAD FROM TOMATOES WITH HALF AND SMOKED Products: 5 tomatoes, 2 onions,
  6. Recipes for cooking individual dishes at home
    Vegetable dishes SALAD FROM CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, greens of dill, 1 tablespoon of vegetable oil. To sort out salad leaves, rinse, cut into large parts, add sliced ​​cucumbers, finely chopped green onions, pour with vegetable oil, gently mix. Then put in a salad bowl, sprinkle with dill,
  7. Recipes for cooking individual dishes at home
    VEGETABLE COOKED FOOD COOKERS Products: 3 eggplants of medium size, 2 tablespoons crushed biscuits, 1 teaspoon butter, sugar. Eggplant wash, peel, cut along along the part, take out the grains. Boil the water with sugar, add a little salt, put the eggplants in boiling water and cook. When they are ready, drain and serve to the table, sprinkling with toasted breadcrumbs and with a slice
  8. Recipes for cooking individual dishes 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 FROM THE BEET AND BLACKBERRY Products: sugar beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g. Beetroot to cook in a peel, cool, peel, grate on a fine grater. Prunes
  9. Recipes for cooking individual dishes at home
    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
  10. Recipes for cooking individual dishes at home
    APPETIZERS, SALADS SALAD APPLE AND TOMATO Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g. Fruits and vegetables wash in running water, grate apples on a large grater, cut small tomatoes into small slices , greens finely chopped and all gently stir, add sugar substitute and vegetable oil. SALAD OF FRESH TOMATOES
  11. Recipes for cooking individual dishes at home
    SALADS SALAD FROM FRESH CUCUMBERS AND SHEET SALAD WITH SMOKED Products: cucumber 80 g, 60 g salad, sour cream 30 g, lemon juice and sugar to taste. Cucumbers to wash, clear, salad to sort, wash. Prepared vegetables chop, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl. SALAD FROM THE BEET AND APPLES WITH SMOKED Products: beets 80 g, apples
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