/ / Delicious festive dishes in a hurry

Delicious festive meals in a hurry

Piglet snack</ P>
  • 1 threaded loaf
  • 2 eggs
  • 2 tbsp. L. Milk
  • a pinch of salt
  • vegetable oil
  • mayonnaise
  • 2 cloves of garlic
  • Boiled sausage for decoration.

Eggs lightly beat up with milk and a pinch of salt. Baton cut into croutons. Dunk the toast in the egg and milk mixture and fry on both sides in vegetable oil. It is important to keep the order of toast - one after another, as was in the loaf. Garlic chop and mix with mayonnaise. Grind the croutons and collect the loaf. From the boiled sausage cut out the "tail", "penny", "ears", "eyes" and "paws." To issue a piglet.

Hot appetizer from the liver

  • Liver (beef or veal) - 400 g
  • Garlic - 2 cloves
  • Champignons - 5-6 pcs.
  • Onions - 2 pcs.
  • Garnet -1 pc.
  • Lettuce leaves
  • Dill
  • Parsley
  • Hops-suneli
  • Salt to taste
  • Vegetable oil for frying.

Method of cooking:

Champignons cleaned, cut into small cubes. Liver soaked in water, cleaned of films, cut into small cubes. Heat the vegetable oil in a frying pan. Put the mushrooms, lightly fry them, add slices of liver and chopped garlic. All fry for 10-15 minutes. Peel onion, cut into rings. Add the frying pan to the liver with mushrooms. Continue to fry the mixture until the onions are ready, spice the dish with food, remove from heat. Cut the greens finely. Put the snack from the liver on a prepared plate. Garnish with pomegranate seeds, lettuce leaves and chopped greens.

Iceberg lettuce"

  • 300 g of beef liver
  • 2-3 sweet and sour apples
  • 150 grams of hard cheese
  • 2-3 boiled eggs
  • Mayonnaise
  • salt pepper

Method of cooking:

Put the cooked liver on the bottom of the plate,Cutting it with straws, salting, a little pepper and applying a mesh of mayonnaise. We spread apples, peeled and cut into cubes. Then - a layer of grated cheese and a mesh of mayonnaise. The top layer is grated eggs. We decorate the salad with thin irregular triangles of cheese and apples and apply a net of mayonnaise. On the edge you can decorate with olives and greens.

Salad "A la salmon"

  • 200-250 g of long fillet of herring "for salmon"
  • 150 grams of hard cheese
  • 2 processed cheese (solid)
  • 100 g of butter
  • 5-6 eggs
  • 1 large carrot
  • 1 onion
  • 100 g crab sticks
  • mayonnaise

To decorate dishes:

  • Lemon
  • Dill
  • fresh cucumber

Carrots and eggs boil. Pick the onion. Cheese, cheese, crab sticks, eggs and carrots grate, mix with onion, softened butter, 1/3 1 finely chopped herring fillet and mayonnaise. Lay the salad on a dish of any shape, but so that the middle was empty. Top out the remaining fillets of herring, cut into long pieces. Decorate.

Salad "Aquarium"

  • 1 cup of boiled string beans
  • 2 cans of pink salmon in oil
  • 2 sour apples
  • 1 cup of boiled rice
  • 2 eggs
  • 150 grams of hard cheese
  • 1 clove of garlic
  • 1 tomato
  • Mayonnaise
  • greenery

Eggs to boil and grate. Chop the pink salad (without oil). Grate the cheese on the grater. Garlic squeezed into mayonnaise. All the components of the salad lay on the dish layers: beans, eggs, pink salmon, rice, apples, cheese. Each layer of promazyvat with mayonnaise (the last layer is especially plentiful). Decorate: make "pebbles" from beans, from tomatoes - "fish", from greens - "seaweed". Put in the cold for 1 hour, so that the layers are impregnated.


  • 200 g chicken fillet
  • 3 boiled eggs
  • 100 g of walnut kernels
  • 100 grams of hard cheese
  • 100 g of canned pineapple
  • 50 g of kiwi
  • grains of pomegranate (or cranberry berries)

Method of cooking:

Lay out layers: eggs, grated on a large grater; fried and crushed walnut kernels; cut into strips and fried chicken fillet (salt, pepper); Hard cheese, grated on a large grater. Lubricate each layer with mayonnaise. Garnish with pomegranate seeds, pineapple and kiwi slices.


For 4 liters of water:

  • 400-500 g of sausage (salami and any other half-smoked)
  • 300-400 g of any meat
  • 400 g of mushrooms
  • 5-6 potatoes
  • 2 onions
  • 1 carrot
  • 1 sweet pepper
  • 2-3 canned (or pickled) tomatoes
  • 1 tbsp. l. tomato paste (or 2 tablespoons tomato ketchup)
  • 1 tbsp. l. seasonings for soups
  • 2 bay leaves
  • 2-3 peas of black pepper
  • vegetable oil
  • salt
  • mayonnaise, greens for decoration

Wash meat, cut into slices and cook untilhalf-prepared, removing foam. Add sliced ​​sweet peppers and potatoes. Fry the diced onion and grated carrot on a large grater. There also add tomatoes, peeled and mashed with a fork, tomato paste. Stir and simmer for 15 minutes. Put sausage, mushrooms without brine, stewed vegetables and cook for 10 minutes in a saucepan. on a slow fire. Then add the seasoning, bay leaf, pepper, salt and cook for 5 minutes. Give the hodgepodge to insist. Decorate with mayonnaise, sliced ​​greens, a slice of lemon and olive.

Soup with semolina dumplings

  • 1 chicken broth set (wings, back)
  • 1 onion
  • 1 carrot
  • 1 cup of green peas (any)
  • 3 potatoes
  • Salt, black ground pepper

For dumplings:

  • 1 large egg
  • 1 tsp. Butter
  • 4-5 tbsp. l. manki

Method of cooking:

Soup set pour 2 liters of water and boil broth. Finely chop the onions, grate the carrots and lightly fry them. Fry the broth in the broth. Add chopped medium-sized potatoes. Prepare dumplings: beat the egg with a soft butter and a pinch of salt, gradually enter the mango. It is important: you need to whip constantly, otherwise dumplings will be tough! The dough should turn out like a thick sour cream. Then in a boiling soup lay out portions of dough to 1/3 teaspoon. Cover the pan with a lid and cook the soup over low heat for another 10 minutes. Add salt and pepper to taste.

Canneloni with spicy tomato filling

On the 8th cannelloni:

  • minced beef - 400 g
  • cherry tomatoes - 200 g
  • blue onion - 2 pcs.
  • Garlic - 2 cloves
  • tomato sauce - 500 ml
  • basil - 8 branches
  • hard cheese - 300 g
  • hot red pepper
  • black pepper
  • sea ​​salt
  • vegetable oil

Method of cooking:

Peel the blue onion, finely chop it. Cherry tomatoes (if there are no such ones at hand, you can replace them with usual tomatoes), wash them, cut them into halves. Peel a clove of garlic, cut into slices. Basil to wash, cut. Fry the onion in vegetable oil until it is semi-transparent. Add tomatoes, basil, garlic to the frying pan. Fry for a few minutes. Put in the frying pan. After it is slightly fried and gets a light brownish color, pour the tomato sauce. Thicken the resulting filling. Take the kaneloni. Using a spoon, fill the pasta with stuffing. Gently put in a baking dish. Top with the remaining sauce (if the sauce is thick, you can slightly dilute it with hot boiled water). Grate the cheese. Put it on top of kaneloni. Also, the dish can be decorated with several cherry tomatoes. Bake in the oven.

Casserole "Autumn Etude"

Wash 250 g of red lentils, pour 0.5 lcold water, bring to a boil and cook for about 15-20 minutes, then throw it back in a colander. Cut 1 onion and 2 stalks of celery into small cubes, chop 2 cloves of garlic and lightly fry everything in olive oil (2 tablespoons). Finely chop 250 grams of a mixture of nuts, mix with boiled lentils and fried vegetables. In the resulting mass crushed 120 grams of fresh bread with bran, add 2 tsp. mixture of herbs, 1/4 tsp. chilli powder, 1/2 tsp. salt, season with ground black pepper to taste. Then add 120 g of grated cheddar cheese, diced with an average tomato, 2 eggs and mix thoroughly. Peel 4 champignons and cut into plates. Small molds (best silicone) should be smeared with butter (1 tsp) and put a champignon plate on the bottom of each. Fill molds with lentil-nut mixture, lightly press and smooth the surface. Fill the molds on a baking tray, pour a little water on it, cover the tins with foil and bake in a preheated oven for 180 minutes for 40 minutes. Serve hot casserole with greens or vegetable salad.

Stuffed zucchini

  • 2 large zucchini squash
  • 30 grams of rice
  • 1 onion
  • 3 tomatoes
  • 100 g of chicken ground meat
  • 1 tbsp. L. Butter
  • 1/2 cup vegetable or meat broth
  • ground black pepper
  • melted butter
  • olive oil
  • Parsley and dill greens
  • Salt to taste

Zucchini wash, split in half. Cook the rice for 15 minutes. in salted water, then drain the water. Peel onion finely chopped. Wash tomatoes, 2 tomatoes with boiling water, peeled and finely chopped. Cut the remaining tomatoes into slices and sprinkle with olive oil. Parsley and dill finely chop. Using a spoon, remove the core from the halves of zucchini. Mix rice, minced meat, tomatoes, greens, spices, pour melted butter and a little water. Fill with a mixture of zucchini. Put on a greased baking tray, decorate the top with tomato slices, add butter to the broth and water the dish. Put the baking sheet in a preheated oven and bake for 25 minutes. at a temperature of 200 °. Serve with rice.

Meat with mushrooms and cheese in French

  • 500 g of pork pulp
  • 500 g of potatoes
  • 2 onions
  • 100 g of grated hard cheese
  • 200 g of mayonnaise
  • 200-300 g of champignons
  • 2-3 cloves of garlic
  • salt

Cut the meat into thin slices across the fibers,repel, lay on the bottom of a deep form with a dense layer without voids. Salt and pepper. Onion cut into thin half rings, save on vegetable oil, put on meat so that it was completely covered with onions. Peel potatoes, cut into thin strips, fry until half cooked on vegetable oil, salt. Put on a layer of onion and sprinkle with chopped garlic. Champignons washed, peeled, chopped and fried in vegetable oil. Spread evenly over the potatoes, and sprinkle with grated cheese and cover with mayonnaise.

Ribs in honey-ginger glaze

  • 1.5 kg of pork ribs
  • 4 tbsp. l. liquid honey
  • 3 tbsp. l. soy sauce
  • 1/2 of the middle root of ginger
  • 2 large cloves of garlic
  • 1/2 tsp. salt
  • ground black pepper

Method of cooking:

Rinses are washed, dried and cut into portions. Put on a baking tray and put in a preheated oven for 200 ° for 15 minutes. Turn over and bake for another 25 minutes. In the meantime, prepare the icing. Finely chop the garlic and ginger. Mix with honey and soy sauce, add salt and pepper. Lubricate the edges with glaze and bake for another 15 minutes,

Meat for lunch

  • 500 g of meat (pork, beef)
  • 1 Bulgarian pepper
  • 1 onion
  • 5-6 ripe tomatoes
  • 1 tbsp. L. Flour
  • salt pepper
  • spices for meat
  • Fat
  • broth
  • vinegar
  • Bay leaf

Wash meat, rub with salt, pepper and spices,sprinkle with vinegar and leave for 1 hour. Next, in a frying pan, I warm up the fat (best baked lard) and fry the meat on high heat until it is browned on all sides. After that, I shift the meat into a saucepan. Onion cut into large pieces. Pepper cut into cubes and lightly fry in vegetable oil. I chop the tomatoes into slices or slices. I add everything to the saucepan. I taste salt, put a laurel leaf, pour a little broth, close the lid and carcass for at least 1.5 hours. For 15 minutes. until ready to add flour, fried in a pan until golden and diluted with broth. I serve the meat, watering it with the sauce that was formed in the saucepan.


Meat of a pig's head (cheeks, ears, penny), salt,black ground pepper, the head of finely chopped garlic. Meat products cook until the meat is separated from the bones. Finely chop it. Salt, and salt is needed so much so that the meat seemed slightly salty (after cooling, the taste is "leveled"). Pepper, add the garlic and mix well. Put the meat mass in a plastic bag, tamper, tie. Put the bag under the press and put in the refrigerator until completely hardened.

Jelly from a chicken

  • Chicken meat - 500 g
  • champignons - 100 g
  • vegetable oil - 50 ml
  • vinegar - 5 ml
  • Gherkins
  • mayonnaise - 50 g
  • gelatin - 10 g
  • chicken broth - 100 ml
  • Eggs - 2 pcs.

Method of cooking:

Boil the chicken meat and chop it finely. Keep the broth. Champignons are also boiled and finely chopped. A third of chopped mushrooms are mixed with chicken meat. Add salt, vegetable oil, vinegar. Leave to marinate for about 30 minutes. Then drain the liquid. Finely chop the gherkins, add to the mixture of meat and mushrooms. Gelatin soak, enter into the chicken broth. Put the meat and vegetable mixture in molds, pour the prepared broth. One form is not filled with a mixture, just pour the broth. Put in the cold for freezing. Extract the jelly from the molds, lay them on the plates. Lubricate the top with a layer of mayonnaise, sprinkle the jelly from the chicken broth. The top should be decorated with cornichons and finely chopped egg whites.

The recipe for a delicious chicken

  • 3 chicken legs
  • 0.5 liters of light beer
  • Salt
  • Curry
  • 2 large onions

Method of cooking:

Cut the whole chicken into 3 parts. To rub with salt and curry. Fold in a frying pan without a handle. To fall asleep meat with a large chopped onion, pour beer and send to a hot oven. After about 40 minutes the chicken will turn gently pink, and onion and beer form a delicious sauce.

Chicken fillet with tangerines in ginger sauce

  • 400 g chicken fillet
  • 130 g of canned tangerines
  • 1/4 cup soy sauce
  • 1 onion
  • 1 tbsp. l. Sesame Seeds
  • 1/2 tsp. dried ground ginger
  • 1 tbsp. L. olive oil
  • salt pepper

Method of cooking:

Chop onion, cut into small filletspieces and marinate 1 hour in soy sauce with ginger. Pour olive oil on a preheated frying pan and fry the chicken fillet on it for 5 minutes. Add the onions and sesame seeds, fry for another 2 minutes, stirring constantly. Pour in the liquid with canned tangerines and simmer under the lid for 10 minutes. You can decorate with roses from tangerine lobules and mint leaves or parsley.

Salad "Meeting"

  • Smoked chicken breast - 1 pc.
  • canned corn - 1 pot
  • ham - 200 g
  • tomatoes - 3 pcs.
  • cherry tomatoes - bp.
  • Egg - 3 pcs.
  • Carrots - 1 pc.
  • light mayonnaise - 1 glass
  • Parsley greens
  • fresh basil

Method of cooking:

Carrots and eggs cook, cool and clean. Remove the canned corn from the jar, drain the liquid. Wash large tomatoes and cut into thin slices. Smoked chicken breast and ham cut into strips. Greens of parsley and basil finely chopped, leaving a few leaves for decoration. Boil eggs and carrots finely grate. One third of the sliced ​​tomatoes put in a bowl for salad, grease a thin layer of mayonnaise and sprinkle with crushed basil. Top with a third of the corn, grease with mayonnaise. On corn lay out a third of the grated eggs and also grease with mayonnaise. Then lay out a third of the sliced ​​ham, grease with mayonnaise and sprinkle with chopped parsley. Then in the same order lay out the layers, the remaining components (except for cherry tomatoes and carrots). Top with a spicy salad mayonnaise, sprinkle with grated carrots and decorate with half a cherry tomatoes, leaves of greens.

Pay attention to: