/ / Appetizers for the festive table, recipes

Appetizers for the festive table, recipes

Cheese Rolls</ P>
  • 30 grams of hard cheese,
  • 1 can of sprat,
  • 1 medium fresh tomato,
  • 1 small sweet pepper of red color,
  • parsley.

Cooking:

Cheese cut into thin strips in the formTriangles. Sprats can be put out of the jar on a paper towel, get wet with oil. On a wide part of the cheese triangle lay a sprat, a strip of red pepper (pre-cleaned of seeds and stems) or a piece of longitudinally chopped tomato, a sprig of parsley. Collapse the roll, fasten with a skewer or wooden toothpick. Put on lettuce leaves.

Raspberry and sandwiches with mushrooms

  • 1 baguette,
  • 4 small cloves of garlic,
  • 250 g of mayonnaise,
  • 6 boiled eggs,
  • 2 medium carrots,
  • salt,
  • 1 small jar of marinated mushrooms,
  • 1 fresh cucumber for decoration (optional),
  • parsley.

Cooking:

Garlic let through the press, mix withMayonnaise. Grate separately the yolks and proteins of boiled eggs (take 3 eggs), peel the carrots, and rub on a fine grater. Slice baguette grease with mayonnaise, top in order to accurately lay out: carrots, whites and yolks; To salt.

Preparation of sandwiches with mushrooms:

3 eggs grate on a fine grater and mix withThe remaining garlic mayonnaise (which we prepared for "minke whales"). On the baguette slice, spread the resulting mixture of eggs, top out the mushrooms cut into thin slices, thin slice of fresh cucumber and decorate with a flower of carrots, a leaf of parsley.

Cullu appetizer

  • 1 package of thinly sliced ​​cheese,
  • 300 g of boiled chicken,
  • 1 small salted or pickled cucumber,
  • 1 large green apple,
  • 1 head of medium onion,
  • 100 g of champignons,
  • vegetable oil,
  • 200 g of mayonnaise,
  • Greens of dill,
  • 1 small boiled carrots for decoration.

Cooking:

Onions and mushrooms cut into small cubes andFry in vegetable oil. Cucumber, peeled apple and boiled chicken cut into small pieces. All ingredients are combined, seasoned with mayonnaise. Salad to lay out on cheese, to curtail and put on a dish. Decorate with dill, make a heart of carrots.

Sandwiches "Ladybug"

  • 1 baguette (sweet loaf),
  • Red caviar,
  • butter,
  • Cherry tomatoes,
  • Black olives,
  • Lettuce leaves and canned green peas (optional).

Cooking:

The quantity of products is taken in an arbitraryOrder. Lubricate sliced ​​slices of baguette with butter, put red caviar on one half of the sandwich, on the other - lettuce and decorate with "ladybug" made from half a cherry tomato and pieces of olives, add a few peas.

Snack cake "Carrot"

  • Packing of waffle cakes,
  • 4 medium raw carrots,
  • 3 small heads of onions,
  • 150 g of raw mushrooms,
  • 250 g of mayonnaise,
  • 100 grams of hard cheese,
  • salt,
  • black pepper,
  • Some vegetable oil
  • Greens for decoration.

Cooking:

Carrots grate on a large grater. Chop onion and mushrooms finely. Lightly fry everything (onions, mushrooms and carrots) in vegetable oil. Then mix with 200 g of mayonnaise, salt and pepper. Lubricate this mixture of cakes. Top the cake with the remaining mayonnaise and sprinkle with grated cheese on a large grater. Put in the oven for 25-30 minutes for a small fire. Before serving decorate at will!

Snack with herring

  • 1 loaf of Borodino bread,
  • 250 g of mayonnaise,
  • 200 g fillets of lightly salted herring,
  • 3 boiled eggs,
  • 1 small boiled beet,
  • greenery.

Then a new layer of bread, soak. Next - grated eggs on a large grater. A new layer of bread, soak and grease with mayonnaise from all sides. Wrap tightly with a film and send to the refrigerator at night. Then again, grease everything with mayonnaise and decorate the wish.

Cooking:

Bread lightly greased with mayonnaise, on top - a ringOnions, and onions - a piece of fillet salted herring. Side the sandwich decorate alternately with a mixture of boiled egg white and mayonnaise, boiled beets and mayonnaise, boiled egg yolk and mayonnaise. Herring to decorate with herbs.

Stuffed mushrooms

  • Large champignons,
  • 2 hard-boiled eggs,
  • 1 pod of sweet red pepper,
  • 200 g of cheese,
  • 100 grams of ham,
  • 1 bunch of dill,
  • 100 ml of mayonnaise,
  • 1 tbsp. L. Ketchup,
  • Olives for decoration,
  • salt,
  • Ground black pepper to taste.

Cooking:

Champignons washed and boiled in salted waterTotally 10 minutes. Throw in a colander, let the water drain, and mushrooms cool slightly, separate the hats from the legs. Eggs must be cleaned and finely chopped. Pepper should be washed, dried, cut in half, cleaned and cut into small cubes. Ham cut into small cubes, cheese grate on a large grater. Dill finely chopped. Mix the legs of champignons with eggs, pepper, ham, cheese and herbs, season with mayonnaise and ketchup, salt and pepper. Prepared forcemeat fill the hats of champignons with the top, each decorated with olives and put on lettuce leaves.

Baskets for snacks "Nyam-yum"

Dough:

  • 250 grams of margarine,
  • Z eggs,
  • З ст. L. Flour,
  • a pinch of salt.

The filling of the dish:

  • Large smoked ham,
  • 300 g of champignons,
  • 1/2 can of canned corn,
  • 2 small heads of onions,
  • vegetable oil,
  • 5 rings of canned pineapple,
  • 250 g of mayonnaise,
  • Greens for decoration.

Cooking:

Margarine melt (if it's hot, a littleCool), add a pinch of salt, drive in eggs, mix everything to a homogeneous consistency. In the resulting mass gradually add flour and knead well. The dough is divided into several parts, roll out, squeeze the circles along the diameter of the molds and bake the baskets in the oven, heated to 180 ° C.

Salad "Snowflake"

  • 1 tbsp. Boiled rice,
  • 200 g crab sticks,
  • 300 g of chicken fillet,
  • 250 g of pickled mushrooms,
  • 5 boiled eggs,
  • 300 g of mayonnaise.

Cooking:

Lay out layers. Cover each layer with mayonnaise. 1 layer: 1 tbsp. Boiled rice; 2 layer: finely chopped crab sticks; 3 layer: canned corn; 4 layer: finely chopped chicken fillet; 5 layer: finely chopped marinated mushrooms; 6 layer: chopped eggs; 7 layer: 1 can of canned pineapple. On top decorate with figuratively cut pineapple. Put it overnight in the refrigerator to soak.

"Princess" salad

  • 2 bunches of green salad,
  • 3 tbsp. L. Long-grain rice,
  • 2 small pods of colored sweet pepper,
  • 1 large tomato,
  • 1 tbsp. L. Vegetable oil,
  • 1 tbsp. L. Wine vinegar,
  • 3 sprigs of basil for decoration, salt,
  • ground black pepper.

Cooking:

Rice rinse well in cold water, boil inSalted water. Rinse and cool. Pepper cut into thin strips. Cut the tomato into thin straws, leave 3 rings for decoration. Salad leaves to rinse well, dry with a paper towel, cut into thin strips. Prepare a dressing: mix the vegetable oil with vinegar, salt, pepper, beat up a little. Rice to mix with vegetables, season. Mix well. Salad to lay out in transparent kremanki, to decorate with ringlets of a tomato and a branch of a basil. Refill before serving.

Mushroom salad with ham

  • 150 grams of ham,
  • 200 g of pickled mushrooms,
  • 4 tbsp. L. Mayonnaise,
  • Salt and black ground pepper - to taste,
  • 1 tbsp. L. Chopped parsley,
  • 1 tsp. Lemon
  • Juice.

Cooking:

Ham cut into thin strips and lay out inBowl. Cut the mushrooms and shift to the ham. In a small bowl, combine mayonnaise, lemon juice, salt and pepper. Pour the dressing salad, add the parsley and mix well.

Rhapsody salad

  • 600 g of beef,
  • 3 large solid kiwis,
  • 2 heads of sweet purple onions.

For decoration:

  • radish,
  • kiwi,
  • dill,
  • Olives,
  • Pomegranate seeds.

Beef boil, cool and cut into slices,Kiwi - with dices. Finely chop onion cubed. All can be filled with mayonnaise, but not abundantly, as kiwi gives juice. Decorate: in the center of the salad lay a fan of kiwi, along the edge of figuratively carved radish and pomegranate seeds, olives, sprigs of dill.

Salad "Holiday of taste"

  • 250 grams of shrimp meat,
  • 2 medium fresh cucumber,
  • 1 large apple,
  • 100 g of canned peas,
  • 100 grams of hard cheese,
  • Green onions,
  • parsley,
  • 250 g of mayonnaise.

To decorate dishes:

  • radish,
  • egg,
  • Sweet pepper,
  • dill,
  • Red caviar.

Chop the green onion, cucumber and apple finely, soAnd chop the parsley. Grate the cheese on a large grater. Boil the meat and chop finely. Mix all the products, add canned peas. To cover the salad with mayonnaise. Decorate to taste: along the edge of figuratively carved radish, a figuratively cut egg, filled with red caviar, across the salad lay thin strips of sweet pepper, twigs of greens.

Salad "Hatter"

  • 1 small boiled beet,
  • 3 boiled potatoes of medium size,
  • 100 grams of hard cheese,
  • 1 small boiled carrots,
  • 300 g of boiled pork,
  • 50 g of peeled walnut kernels,
  • 300 g of mayonnaise,
  • 50 g of raisins,
  • 1 small clove of garlic,
  • salt.

Cooking:

1. All boiled vegetables and cheese grate on a large grater in separate plates. Nuts chop. Cut the meat into small cubes. 2. Lay out the salad layers, each with plenty of mayonnaise, along with crushed garlic. Some layers can be salted. 3. First put half a serving of potatoes on the plate, then - beets, then - carrots. 4. Then lay half the walnuts, then meat, then the remaining potatoes. 5. Then comes a layer of grated yolks on a large grater, then - from half the cheese, then - from meat, the latter - again from carrots. 6. From above it is good to spread the salad with mayonnaise and sprinkle with washed raisins and nuts. Before serving, let the salad soak well.

Olivier in Soviet style

  • 3 large potato tubers,
  • 1 medium-sized carrot,
  • 5 eggs,
  • 300 g of canned peas,
  • 2 large fresh cucumber,

Cooking:

It is necessary to weld potatoes in a uniform, carrots andeggs. Cool everything, clean and finely cut into cubes. Sliced ​​sausage and cucumbers, add canned peas (pre-drained liquid). Before serving, let the salad be lightly salted and dressed with mayonnaise.

Chicken salad with mushrooms

  • 200 g of chicken fillet,
  • 50 g of canned green peas,
  • 50 g fresh champignons,
  • 2 tbsp. L. Sour cream,
  • 1 tbsp. l. mayonnaise,
  • 1 tbsp. L. Ketchup,
  • Salt to taste,
  • Pepper black ground,
  • 1 tbsp. L. Chopped parsley,
  • 1 tbsp. L. Vegetable oil.

Cooking:

In the pan put chicken fillets, pour coldwater, bring to a boil and cook until ready for about 15 minutes. Cool and cut into small pieces. Preheat a small frying pan and add vegetable oil. Fry the finely chopped mushrooms for about 3-4 minutes. Put meat, mushrooms and peas in a bowl. In a small bowl, mix sour cream, mayonnaise and ketchup. Pour the dressing into the salad. Add parsley, salt and pepper to taste and mix well.

Salad with prunes

  • 300 g of cherry,
  • 1 large head of onions,
  • 5 eggs,
  • 200 g of prunes,
  • 2 fresh cucumbers,
  • salt,
  • ground black pepper
  • 250 g of mayonnaise,
  • sesame,
  • vegetable oil.

Mushrooms cut into strips, chopped onionshalf rings, fry until golden in vegetable oil, cool. Eggs boil, grate on a large grater. Cucumber cut into thin strips. Prune the duck in cold water for a few minutes, drain water, and cut into strips. Mix all the ingredients, salt, pepper, season with mayonnaise. Sprinkle with sesame seeds.

Pay attention to: