home
about the project
News of medicine
Authors
Licensed books on medicine
<< Previous Next >>

Recipes for cooking individual dishes at home


VEGETABLES, SALADS
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.
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 a small grater and mix with apples. Sprinkle with sugar.

TOMATO SALAD
Products: 400 grams of tomatoes, 1 apple, 1 tablespoon of vegetable oil, lemon juice, parsley.
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.

CARROT PROTOTYA
Products: 0.5 kg of carrots, 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, put butter before serving, sprinkle with parsley finely chopped.

BOILED STONES
Products: 1 kg zucchini, 1 tablespoon breadcrumbs, a little salt.
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.

Cauliflower
Products: 1 large head of cauliflower (500 g) or 3 small ones, salt, 1 tablespoon of grated rusks, 1 teaspoon of butter.
Wash cauliflower, put in boiling salted water, cook until ready, drain, serve to the table, sprinkled with grated breadcrumbs. Top with a piece of butter.

VEGETABLE SALAD WITH MEAT AND VEGETABLE OIL
Products: meat 50 g, fresh cucumbers 50 g, potatoes 50 g, peas green canned 25 g, egg 1/4 pieces, apples 25 g, onion green 15 g, vegetable oil 15 g.
Boiled peeled potatoes and boiled meat cut into small plates, add canned green peas, peeled and sliced ​​apples, sliced ​​fresh cucumbers, seasoned with vegetable oil, mixed. Egg hard boiled and finely chopped. Vegetables should be placed in a salad bowl, decorated with plates of meat, fresh cucumbers, apples, sprinkled with chopped eggs and green onions.
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.

SOUP BREAST WITH PUMPK AND BOND
Products: 800 g of milk or a mixture of milk and water, 300 g of purified pumpkin, 20 g of cereals.
Pumpkin peel and seed, cut into cubes, put in boiling milk or a mixture of milk and water and cook until softened. Then add the cooked buckwheat groats to this dish, cook until ready, add salt and a little butter.

Borshch VEGETARIAN
Products: 250 g of beet, 70 g of carrots, 70 g of green onions, 200 g of fresh cucumbers, 1 egg, 25 grams of greens, 1.3 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, bring to a boil and cool a little. Add sliced ​​fresh cucumber, finely chopped green onions, finely chopped parsley. When serving on a table in a bowl, put half or a quarter of the boiled egg, sour cream.

Oatmeal soup
Products: oat croup 30 g, water 250 g, butter cream 10 g, milk 150 g, egg 1/4 piece, a little salt.
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 season the soup, add a little salt, butter.
SOUP POTATO
Products: potato 140 g, water 320 g, butter cream 8 grams, 1/4 eggs, flour 7 g, herbs 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 40 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, sprinkle with finely chopped parsley.

SOUP VEGETABLES
Products: meat broth 1300 g, cabbage white cabbage 110 g, cabbage colored 90 g, tomatoes 40 g, carrots 60 g, parsley root 1 piece, green peas 60 g, onion, parsley, 1/2 hard-boiled eggs.
In the cooked broth put the carrots chopped on a large grater and cook it until half cooked, then add the finely chopped white cabbage, assorted cauliflower for inflorescence, place the green peas 10 minutes before the soup is ready. Egg and parsley put in a bowl when serving soup on the table.
SECOND DISH WASHING DISH DISHES
Products: 1 kg of fish (cod, pike perch, bream, pike, carp), half carrot, half bulb, salt, parsley, 100 g of milk sauce.
Cleaned from scales, gutted and washed fish cut into pieces, put in one row in a pan, pour the vegetable broth and cook over low heat for 30 minutes, until the pulp becomes soft.
Before serving, remove fish from broth or broth, put on a dish and pour with milk or tomato sauce. Cook the potatoes next to the fish. Pieces of fish sprinkle with parsley.
MEAT QUARRY
Products: meat 100 g, butter 15 g, buckwheat or pearl barley 8 g.
Boil the meat and let it through the meat grinder. From cereals to weld viscous porridge and to wipe it together with the crushed meat through a sieve. Blended mass mixed with softened butter, beat, give it a shape and cool.

FILLING FROIKADELKY FROM MEAT
Products: meat 120 grams, a loaf of 20 grams, milk 25 grams, 1/3 eggs, parsley greens 7 grams, salt.
For jelly: broth or broth from vegetables 150 g, gelatin.
Prepared and washed meat to pass through a meat grinder, add the soaked loaf in milk and again pass through a meat grinder.
Add the vegetable oil, salt and eggs to the resulting mass and whip with whisk. Make meatballs and cook them for a couple.
Prepare the jelly: cook over low fire broth or vegetable broth, strain, add soaked for 30 minutes gelatin, bring to a boil, strain. In a shallow form, pour a little cooled broth or broth, put the meatballs, add broth or broth. When the meatballs are frozen in the jelly, completely fill them with broth or broth, cool.

Beef Souffle
Products: beef 110 g, milk 25 g, flour 6 g, egg 1/4 piece, butter 5 g.
Boil the meat until ready, clean off the films and tendons, double pass through the meat grinder. Combine the forcemeat with the béchamel sauce, stir, add the yolks, butter, stir, then gently enter the whipped whites into the mass. Stir and put in a greased oil. Put in a water bath and bring it to readiness.

ROLL OF MEAT STEAM
Products: beef 115 grams, a loaf of 25 grams, milk of 25 grams, an egg of 1/4 piece.
From meat to cook cutlet mass, put it on wet gauze layer 2 cm. In the middle along the edge of the cutlet mass put hard-boiled and finely chopped eggs. Raising the gauze on one side, join the edges of the cutlet mass, put on the grill of the steam pan along with the gauze, and cook.

SUMMER VEHICLE STEAM
Products: fresh cottage cheese 110 g, milk 40 g, flour 7 g, egg 1/5 pieces, butter 5 g.
Thoroughly grind the cheese with milk, yolk and béchamel sauce. In the resulting mass, gently inject whipped proteins.

Lubricate the mold with oil and put a lot of it into it, put it on the steam bath, bring it to the ready.

OMLET PROTEIN STEAM

Products: egg - 2 protein, milk 70 g, butter 4 g, salt.
Eggs should be washed, the proteins separated from the yolks. Yolks can be used for cooking other dishes. Proteins whip well, adding carefully milk and salt. Lubricate the mold with oil, pour the mass into it and cook on a steam bath.

FISH STEAM CUPBOARDS
Products: fish fillets 100 grams, milk 30 grams, loaves 20 grams, butter 5 grams, salt.
Cut the fish fillets without skin and bones through a meat grinder, combine with the bread, salt, soaked in milk, and mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets and to weld them on pair.

GREEKNEYA KASha loose
Products: croissant 50 grams, water 90 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.

CURRENT PUDDING WITH CARROT
Products: cottage cheese 120 g, butter 5 g, carrot 10 g, egg 1/4 piece, salt, sour cream 5 g.

Cottage cheese wipe, add sugar, flour, egg, mix well. Prepare and cool the carrot puree, mix with the curd mass, put in a greased form, grease with sour cream and bake.
SAUCES
SAUCE DAIRY BESHAMEL
Products: milk 100 g, wheat flour 12 g, butter 5 g.
Flour the flour in an oven in a frying pan without fat until light yellow and cool. Milk to boil. The fourth part of the milk to cool, add dried flour, stir, pour into boiling milk, stirring constantly, give a good boil.
SAUCE WITH PETRUSHKOY
Products: 250 g of vegetable broth, 1 teaspoon of flour, 1 tablespoon of butter, 50 g of milk, parsley, salt.
150 g of vegetable broth boil, pour a thin trickle, stirring constantly, the remainder of the cold broth, mixed with flour. When it boils and thickens, add butter, chopped greens, mix and warm until boiling.

FRUIT SAUCES
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.
SAUCE OF FRESH BERRIES

Products: per 100 g: berries 40 g, sugar 7 g, potato starch 3 g, water 70 g.

Prepared berries wipe through a sieve. In the received weight to put sugar, to pour in water (a part to leave for cultivation of starch), to mix and on a weak fire to finish to boiling.
VITAMIN BEVERAGES
FITTINGS OF THE SCIPPER
Products: dried rosehip fruit 30 grams, 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.

APPLE COMPACT
Products: 0,4 kg of apples, 0,5 l of water, sugar 100 g, lemon peel.
Boil water with sugar and lemon peel. Apples are washed, peeled, cut into quarters, removed from the core, cooked, lowered gradually into boiling syrup. To cool.

BERRY CHICKS
Products: 250 g of berries (raspberries, strawberries, cranberries, currants), 2 glasses of water, 50 g of potato starch, sugar.
Combine berries, wash, let the water drain, then boil in boiling water. Squeeze juice, drain. Starch diluted in a few tablespoons of cold water. Boil the berry juice and pour the diluted starch there, stirring, bring to a boil, put the sugar. To cool.

DAIRY KISEL
Products: milk 0,5 l, potato starch 30 g, sugar.
Boil the milk, pour the starch diluted in a few tablespoons of cold water, bring to a boil, add sugar to taste. Finished kissel cool.

Jelly from juices of fresh berries
Products: 200 g of berries (raspberries, strawberries, currants, sea buckthorn, cranberries, blueberries), one and a half glasses of water, sugar, 15 g of gelatin.
Wash gelatin, wet. Peel the berries, wash, let the water drain. Squeeze the squeezed juice, pour into warm water with sugar. Gelatine dissolved in a few spoons of hot water, combine with the prepared liquid, add sugar to taste, cool.

FRUIT MOSS
Products: 400 g of apples (raspberries, strawberries, cherries), 15 g of gelatin, 2 proteins, sugar.
Wash gelatin, soak it in cold water. Apples are washed, cut, boiled, lightly watered, wipe through a sieve, put in a saucepan, pour sugar, boil. Beat the proteins into the foam, add boiling apple sauce and gelatin, dissolved in hot water. Stir thoroughly, pour into vases, cool.

DRINKS OF CARROT - APPLE

Products: apples 400 g, carrots 90 g, sugar 20 g, water 350 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.

<< Previous Next >>
= Skip to the content of the tutorial =

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
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: 100 g carrots, uncooked apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them in strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream. SALAD FROM TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  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
  12. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, 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 cooking some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive organs to snacks should be approached with great care. Food, which is prescribed for peptic ulcer, gentle, and snacks stimulate the work of the digestive system. However, to begin reception
  14. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUP MILK Dairy Products: manganese groats 30 grams, milk 300 g, eggs 1/4 piece, butter creamy 8 grams, sugar 3 g, water 220 g. Semolina is slowly poured into boiling water, stirring so that lumps do not form. Continue to stir, cook until done 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg mixed with 100 g
  15. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUGHT BREAD MILK MIXED Food: cereal "Hercules" 45 g, milk 200 g, egg 1/4 piece, butter cream 15 g, sugar 2 g, water 250 g. Oat flakes fill in boiling water and boil at low boil until full boiling for at least an hour. Strain through gauze. Mucous broth to bring to a boil and remove from heat. From boiled hot milk and raw eggs cook egg -
  16. Preparation of some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive system to snacks should be approached with great care. Food, which is prescribed for diseases of the gastrointestinal tract, is sparing, and snacks stimulate the work of the digestive system. but
  17. Recipes for cooking some diet foods
    FIRST DISHES SOUP VEGETABLES Products per 1 l: potatoes 100 g, cabbage white-head 100 g, carrots 60 g, milk 300 ml, butter 30 g, vegetable broth. Peel vegetables and potatoes, cook until ready in a small amount of water, wipe through a sieve, combine with a decoction, add hot milk, lack the amount to fill with hot water and boil for 3 minutes. Before submission
  18. 7 recipes of fish dishes
    SALAD WITH TUNT Ingredients: · 2 pieces of fresh tuna (125 g), 1-2 cm thick, or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green salad; · 100 g avocado, sliced ​​in medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g of chopped beans; · 2 tablespoons
Medical portal "MedguideBook" © 2014-2016
info@medicine-guidebook.com