squid salad

Ingredients:
- 2 squid
- 350 gr chicken fillet
- 1 apple (preferably green)
- 4 tbsp. spoons of mayonnaise
- 1 onion
- parsley
- salt, red ground pepper- taste

Cooking:
1. Peel the squids, remove the film, and lower them into boiling salted water. Cook until tender (3-5 minutes), cool and cut into strips.
2. Wash apples, peel and cut into cubes.
3. Cut the onion into thin half rings.
4. Chicken fillet boil, cool and cut into small pieces.
5. Mix everything gently, season with mayonnaise, salt, pepper and mix again.
6. Garnish with parsley and squid slices.




Jellied chicken

Products:

-2 chickens (roosters are better),

-3 bulbs,

-2 carrots,

-2 parsley with herbs,

-celery,

-8 peas of bitter and 3-5 peas of allspice,

-5 teaspoons of gelatin,

-lemon,

3 garlic cloves

-salt.

Cooking:

* Wash chicken carcasses, cut into quarters, pour water,

* Add vegetables, pepper, salt

*Cook until the meat comes off the bones.

* Remove the meat, cool, divide into small pieces, put on cooked bowls

* Garnish with vegetables that were cooked with meat and parsley leaves.

* Season the broth with crushed garlic, add gelatin diluted separately in a jug (you can get by with less gelatin), strain and pour over the meat.

*Put in a cold place.

* Serve with sliced ​​lemon.

Enjoy your meal!



Astra salad

Ingredients:
1 boiled chicken breast
2 medium tomatoes
2 garlic cloves
4 boiled eggs
1 red bell pepper
1 cup white crackers
salt
2 tbsp. spoons of mayonnaise

Cooking:
1. Boil chicken breast, finely chop.
2. Cut the tomatoes into small cubes, salt.
3. Finely chop the garlic.
4. Grate the boiled egg on a medium grater.
5. Sweet pepper cut into cubes.
6. Croutons are made from three pieces white bread. Cut into cubes, sprinkle with water, salt and dry in a pan.
7. Lay out in layers: breast, tomato, garlic, egg, sweet pepper, croutons.
8. Thinly coat each layer with mayonnaise.


Boiled pork in kvass
Ingredients:

Pork (a piece with a small layer of fat) - 800-1000 g
Kvass - 0.5 liters
Onion - 1 pc. average
Bay leaf - 3-4 pcs.
Carnation - 7-10 stars
Allspice - 7-10 peas
Black pepper - 7-10 peas
Garlic - 1 good head
Salt to taste

Cooking:

1. You can marinate meat for two days. I marinated for a day.
2. She put a piece of pork in a ceramic dish, overlaid it with onion rings, bay leaves, cloves, allspice and black pepper, poured kvass over it, closed it with a lid and put it in a cold place.
3. A day later, the meat was taken out of the marinade, cleaned of onions and spices and blotted with a kitchen towel.
4. Then I cut the top with fat in the form of a lattice, rubbed it on all sides with a mixture of crushed garlic and salt, put it in a baking dish.
5. I put whole potatoes to the meat, after salting them and bathing them in a small amount of olive oil.
6. I poured a little kvass from the marinade, covered it with foil, loosely, and sent it to a hot oven (temperature 180 degrees) for 40 minutes. Then she removed the foil, poured the juice and fat over the meat and potatoes, raised the temperature to 200 degrees, and baked for another 10 minutes.


Salad with smoked herring

2 medium onions;

1 can of smoked herring;

4 medium boiled potatoes;

2 boiled carrots;

4 boiled eggs;

1 can of corn.

Cooking:

Cut the onion finely in advance and marinate. Marinade: Vinegar, some water, sugar. After marinating 1-2 hours. We squeeze.

Put on the bottom of the salad bowl. We cut the smoked herring (you can replace it with sprats, but it’s tastier with herring), cut into cubes (who loves, you can grate, but it is better soaked when cubed). Next layer: Boiled potatoes cut into cubes, salt, black pepper to taste and pour oil from smoked salt all over the salad bowl potatoes, then grease with mayonnaise and distribute with a spoon over the salad bowl (the "fur coat" principle). Next layer: boiled carrots cut into cubes and lay out, salt, pepper to taste and pour mayonnaise and distribute false throughout the salad bowl. Next layer: Boiled eggs, cut into cubes, lay out a layer, salt, pepper, to taste, grease with mayonnaise. Last layer: We spread the corn, for beauty, you can sprinkle with chopped green onions.


Salad Velvet

Ingredients:

3 boiled eggs

200g crab sticks

3 boiled potatoes

2 small raw carrots

200g cheese

Cooking:

We lay grated products in layers, coat each layer with mayonnaise.

1st boiled potato

2nd eggs

3rd crab sticks

4th cheese

5th carrot

Let the salad stand for 3-4 hours.


Layered salad with smoked chicken, prunes and cheese

Ingredients:

- Smoked chicken (fillet) - g 400-500

- Potatoes - 4 medium pieces

- Carrots - 2 medium

- Prunes - g 100-150 (pitted)

- Mayonnaise - g 100-150

- Walnuts- g 150

- Eggs - 4 pieces

- A little salt

- detachable form

Cooking:

Boil vegetables and eggs and peel and peel. Cut the chicken into cubes, prunes into small pieces. Chop nuts. Lastly, cut the potatoes into small cubes.

Now we take a detachable form and begin to make our salad. So, we took the form and began to lay out the following layers:

1. carrots, grated coarse grater, a thin mesh of mayonnaise;

2. half of the cheese, grated on a fine grater, a thin mesh of mayonnaise;

3. half of the eggs, grated on a fine grater, a thin mesh of mayonnaise;

4. half a potato, and grease well with mayonnaise;

5. half chopped walnuts;

6. prunes;

7. chicken, also grease with mayonnaise on top;

8. potatoes, add a little salt and grease well with mayonnaise;

9. the second half of the eggs, grated on a fine grater, a thin mesh of mayonnaise;

10. the remaining cheese, grated on a fine grater.



Angel Heart Salad

Ingredients:

- 1 chicken breast (boiled)

- 1-2 apples (sweet and sour)

- 200 g of cheese (hard varieties)

- mayonnaise (light)

- 70-100 g of red caviar

Cooking:

1. Cut chicken breast straws or cubes

2. Apply a layer of mayonnaise

3. Next apply chopped apples

4. Again a layer of mayonnaise

6. Again a layer of mayonnaise

7. The final layer is a layer of red caviar.




buffet for hastily

. Cheese snack

Grated processed cheese mix with finely grated boiled egg, add garlic and mayonnaise. Form balls, roll in finely chopped dill.

2. Refreshing snack.

Cut a slice of lemon in half, put a slice of avocado and a spoonful of black caviar on top. Decorate with greens.

3. Buffet salad

Grate raw carrots into thin slices. Put two slices of carrots side by side, lay out the salad from grated cheese, boiled egg, garlic, mayonnaise and herbs. Secure with skewers and sprinkle with Korean Carrot Seasoning.

4. Lavash rolls with caviar

Mix a pack of Viola soft cheese with sour cream and finely chopped greens. smear on thin lavash. Top with red caviar. Roll up, wrap in cling film and refrigerate overnight. Cut diagonally.

Fry toast, spread butter, put a square piece of cheese, green pea and a sprig of parsley.

9. Original fruit toasts

Put a round slice on a piece of toast canned pineapple, top - a slice of cheese. Send to the oven for 5 minutes at a temperature of 200 degrees. Place a cherry in the hole and garnish with pine nuts.

10. Holiday sandwiches

Cut off crusts from white bread, grease sides and top with butter. Dip the edges in chopped dill, put pieces of red fish and garnish with lemon. Fish can be replaced with red caviar.

11. Cucumber salad

Shrimps - 250-300 g, celery stalk - 1 pc., Red onion - 1 pc., Light low-calorie mayonnaise - 2 tbsp. l., unsweetened yogurt - 1 tbsp. l., fresh cucumber- 400 g, a few leaves of arugula, green onion for garnish, salt and pepper to taste.

Chop the onion and celery very finely. Chop onion and celery in one bowl. Add boiled peeled shrimp there. Season with mayonnaise and yogurt, salt and pepper to taste. Cut the cucumbers into rings and put on a dish, salt. Put a leaf of arugula on top. Lay shrimp with a slide on each slice of cucumber. Sprinkle finely chopped green onions on top.



Cooking Ingredients:
Salted salmon - 400 grams.
Hard cheese - 200 grams.
Boiled potatoes - 3 pieces.
Boiled eggs - 3 pieces.
Apples - 3 pieces.
Onion - 3 onions, vegetable oil for frying onions.
Mayonnaise - 300 grams.
Red caviar for salad decoration - 150 grams.
Lettuce leaves - for decoration.

Salad with salmon - preparation:
1. Rub boiled potatoes on a coarse grater.
2. Divide the eggs into whites and yolks and also grate the whites from the yolks separately.
3. We clean the onion, cut it into half rings and fry it for vegetable oil until golden.
4. Cut the salmon into small pieces - squares.
5. We also grate cheese and apples.
6. When all the products are prepared, lay the salad on the dish in layers, grease each layer with a thin layer of mayonnaise:

1st layer - salmon and fried onions - grease with mayonnaise.
2nd layer - potatoes - grease with mayonnaise.
3rd layer - apples - grease the layer with mayonnaise.
4th layer - cheese - grease with mayonnaise.
5th layer - protein - grease with mayonnaise.
6th layer - yolks and a little cheese - grease with mayonnaise.

When the salad is assembled, let it soak before serving, for 3 hours, or even better, cover it with cling film and refrigerate overnight to soak. Before serving, decorate the dish with red caviar and lettuce.

Holding a holiday at home is not only joyful, it is troublesome, and therefore many people prefer to organize a holiday in a restaurant or cafe. Now everything is possible, you can just rent a hall and bring all your prepared household, or you can just come to visit for your own or family holiday, where "all inclusive". Of course, this will affect your pocket, but if you take into account the pre-holiday organization of this event in the house, and it is even more painful to think about cleaning the house after the guests leave, there is something to think about. But if you still decide to spend the holiday at home, then the tips and recipes below are for you!

The nature of the hosted reception depends on how and what to serve to the table. If this is a party with close friends, then you can set the table both before the guests arrive, and all together. At the same time, guests can bring some alcohol with them to a friendly party (having agreed in advance with the owner who and what will bring). At a friendly party, you can invite to the table without waiting too long for latecomers (15-20 minutes). If just acquaintances, work colleagues, etc. are invited to visit, then the table should be set before the arrival of the first guest.

If you invited guests for a “cup of coffee”, then you can start treating immediately after the agreed time. Latecomers join as soon as they arrive. At such a party, it is customary to serve sandwiches, dry wine, vermouth to the table. For dessert, cake, pastries, etc. are served. You can also put fruit on the table. For dessert, tea can be served with jam, poured into separate small cups. It is customary to serve coffee with liquor, cognac, rum, brandy.

Both tea and coffee are served already prepared and poured into cups. In a small company, the party organizer is obliged to take an interest in the tastes of each guest and prepare coffee (tea) according to his taste. For tea, it will be good to serve lemon, already cut into thin rings, on a separate plate.
Of the appliances at such a party, dessert plates, forks and spoons are served. Separate spoons are served with sweets. The table can be covered with a large tablecloth or several separate napkins. Guests at a friendly meeting can also be seated on the floor by making a low table (this is especially common at youth parties).

At an evening with a large number of guests, dinner should begin with hot dishes (first and second). Usually hot is served 30-40 minutes after the arrival of the first guests. During this time, as a rule, all the guests have already gathered, talked a little and finally got hungry.

When serving hot dishes, approach each of the guests from the left side. With a large number of people at the table, it is permissible to pass the dish to each other in turn. If the table is large enough, then the same dish should be placed at opposite ends of the table.

Stew or poultry can serve as a hot dish. Be sure to have hot potatoes on the table (it neutralizes the effects of vodka on the body well). Salads, ham, meat, herring, aspic fish are served hot. meatloaf. In addition, you can serve hot mushrooms, spaghetti. Before serving hot, you can offer guests an aperitif, as well as a light snack.

Snacks are served with chilled vodka (in no case cognac). You can also serve dry vermouth or dry white wine. White semi-dry wine is served with fish, poultry, veal; to duck and goose - dry red wine; to lamb, beef, pork and game - dry red wine or beer; for dessert - red or white semi-sweet or sweet wine; balm, rum, cognac, brandy, liqueurs are served with coffee or tea.

White wines should be served chilled; semi-dry and dry red wines should be room temperature; sweet and semi-sweet red wines - slightly chilled; Vermouth and beer are served cold, while liqueurs and cognacs are served at room temperature.

For white wine, you should use large glasses with a long stem; for red wine - wide glasses on a short leg. Wine is poured into three-quarters of a glass. For cognacs, wide squat glasses are used, which are filled by a third or a quarter; for vodka and liqueurs, small glasses are used, filling them almost to the brim. When filling glasses or glasses with alcohol, you should remember that it is ugly to pour "through the hand."

Hot meals are followed by tea, coffee and dessert. Dessert can be hot (for example, charlotte) and cold (cake, fruit pie, etc.). Before dessert is served, everything related to the "hot" part of the dinner is removed from the table.

The host or hostess should not be the first to finish their meal. Wait for the guests to do it. It is indecent to serve the next dish on the table while one of the guests has not yet finished the previous one. Guests, in turn, should not make those who have already eaten wait too long.

Soups are served in deep soup bowls.

Ham, ham, boiled pork, sausages are served sliced. If you decide to serve game to guests, then you need to cook it so that the meat is separated from the bones as easily and freely as possible.

When serving fish to the table, each guest should be given a small plate - especially for the bones.

Salads are served in a large dish with a common spoon, with which the salad is laid out on plates.

Along with the crayfish dish, each guest is served a small bowl of clean water to rinse their fingers.

Red and black caviar is served in special vases or a dish with ready-made sandwiches is immediately put on the table.

There should be a special spatula next to the salt shaker, with which salt should be taken (if there is no such spatula, you can use a knife, taking the salt on its tip).

Fruit is served in a fruit bowl. Grapes - in clusters, cherries and cherries - with stems. Watermelon and melon are cut into slices before serving.

Beer is served chilled, poured into beer mugs or glasses. A special cardboard or wooden stand is placed under the glass.

On a note: A palette of delicious colors for salads

By mixing different "paints" you can get many different colors and shades. Of course, the range of possible culinary "colors" is much wider than those indicated here - include all the amazing richness of your unbridled creative imagination.

Red - Bell pepper, tomatoes, pomegranate seeds, cranberries;
burgundy - boiled beets;
pink- beet or cranberry juice;
Orange- carrots, carrot juice, tomato paste;
yellow- egg yolk, sweet pepper, corn kernels, saffron-dyed rice;
green- greens, sweet peppers, olives, green peas, cucumbers, boiled spinach rubbed through a sieve;
blue- grated egg white or rice, colored with the juice of raw red cabbage;
lilac- grated egg white, colored with raw beet juice;
violet - red cabbage;
white- egg white, radish, radish, potatoes, rice, sour cream, cottage cheese;
black- olives.

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