Haven't you booked a cook for your banquet yet? Well, nice! But usually everyone does this so that they don’t suffer with the menu, buying food, cooking. Someone is afraid to disappoint guests, someone does not want to burden themselves with chores - there are many reasons. Are you not from the timid ten? Then sit back and choose what you want to cook for the feast.

We offer you recipes for a banquet that can be prepared quickly and easily. You will also find difficult, but very tasty banquet dishes (but the game is worth the candle, especially if you want to see the surprise on the faces of the tasters).

Help for those in doubt

All delicious culinary recipes for preparing dishes for a banquet presented on our resource are published with a photo or video so that you can see all the cooking steps.

For novice cooks and those who are afraid to miss out important points in the process of creating a culinary masterpiece, we offer video recipes. Visualization plays a very important role, especially if you prefer to first see the process of preparing banquet dishes, and then cook them yourself.

Do not hand over to others what you can do yourself. Set the banquet table with your inspiration and our help!

How to independently set tables in the office so that it is not only tasty, but also aesthetically pleasing in a restaurant? How to treat a large company if the area of ​​​​the apartment is more than modest? What snacks and aperitif at the wedding to offer guests so that they do not get bored while the newlyweds are busy with a photo shoot? Finally, how unbanal to set the table in new year's eve so that all guests can not only have a hearty meal, but also dance, sing, arrange quizzes and play games? The answer suggests itself - you need to arrange a festive buffet.

The main thing in the article

Buffet: when is it appropriate and irreplaceable?

It was the practical and sophisticated French who coined the term "buffet", which means "fork". That is, all food served at the buffet table should fit on one fork. hallmark buffet is that people are not placed at the tables, but move freely around the hall with a glass and a small plate in their hands, which does not prevent them from feeling comfortable and communicating with each other. Before arranging a buffet table, you need to familiarize yourself with its first rules, one might say, commandments:

• the number of dishes that will be on the tables (plates, glasses, spoons, forks and napkins) should be two or even three times more than the invited guests;

• sometimes it makes sense to buy disposable tableware, but only of the same type and decent quality, stylized and aesthetic;
• at the entrance it would be nice to have a “hospitality table” with an aperitif: champagne, cognac, liqueurs or liqueurs;

• tables with treats should be located so that it is easy and simple to get to them;
• buffet tables should be slightly higher than ordinary kitchen tables: usually their height is slightly more than a meter.

Traditional buffet dishes: what snacks are suitable?

All kinds of cold appetizers are very popular on the buffet table: small sandwiches, multi-layer canapes, stuffed vegetables, and especially rolls and mini-rolls with various fillings.

Not a single buffet is complete without exquisitely decorated meat and sausage cuts, cheese plates, as well as fruit platters.

Beautifully decorated tartlets with different fillings, various sandwiches, snacks on skewers, in slices or chips - all this will not only be part of an excellent menu for any holiday, but will also be great for any corporate holiday, business reception or friendly party.

If you want to have a fun holiday, be sure to take care of alcoholic beverages in advance. Basically, guests at the buffet table are offered champagne, table wines, a variety of alcoholic and non-alcoholic cocktails.

What should not be served at a buffet table?

According to the rules of the buffet table, all dishes and snacks served on it must be "one bite", that is, decorated very concisely, but capaciously and compactly. At the buffet table are not welcome at all:

• a variety of first courses, in particular soups, in any case, in their usual serving;
• traditional hot dishes - potatoes, meat, roasts, all kinds of stews and casseroles - are categorically not welcome. It should be convenient for the guest to place snacks on a plate and eat them with just a fork;

• the fish must be carefully deboned and thinly sliced: guests should not experience discomfort, picking their hands in a plate in order to separate the bones from the pulp;
• layered salads in traditional salad bowls are not allowed on the buffet table: there are many other ways to serve your favorite, sauced dishes at such an event.

Cold snacks for the holiday: a tribute to the classics

Basically, the buffet table consists of cold appetizers, which should be light, unobtrusive, for every taste. At the same time, they should be portioned so that guests do not have to cut or separate the dish, trying to take a piece for themselves.

Before a buffet table, you should carefully consider the menu and serve universal snacks that will be good both cold and hot, since it is not customary to warm up food at such an event. Food should be in harmony with the drinks offered to guests. So, we offer you several popular and proven options for buffet dishes.

Hslices and rolls for the festive table

Traditionally, at the buffet table, it is customary to serve a variety of cuts: meat, vegetable, cheese and fruit platter. Sliced ​​dishes look very nice, especially if you do not just put meat and sausages on a dish, but combine them with other products, such as olives, wrap them in rolls, string them on skewers.

The cheese plateau looks very advantageous: several types of cheese are cut in various ways: hard cheese is cut into plates or triangles, and soft cheeses are cut into cubes.

Together with cheese, it is customary to put grapes, honey and nuts on a dish: these products are in perfect harmony with each other.

Cold appetizers for the festive table in the form of rolls are not only nutritious, but also very beautiful dishes that diversify and make the original menu of any feast. You can make such rolls from almost any product: pita bread, cheese, fish, zucchini, pieces of meat or ham, as well as wrap all kinds of stuffing in pancakes, scrambled eggs and crab sticks.

The most popular buffet rolls are:

• cheese rolls with meat or mushroom filling;
• ham rolls with "Jewish" salad and herbs;
• twists from pita bread or puff pastry (meat, red fish, caviar, melted cheese with salmon or mushrooms are suitable as a filling);

• zucchini or cucumber rolls stuffed with spreadable cream cheese;

• herring rolls with chopped gherkins or Korean carrots as a filling. This version of serving herring looks much more original and festive than a banal fillet cut into pieces, and is eaten by guests in a matter of minutes.

Very unusual is a cheese roll with chicken and mushrooms. To make it you need:

• boil chicken fillet and one chicken egg;
• cut and fry mushrooms;
• chop all the ingredients, mix them and season with mayonnaise, adding a little greenery;
• grate 500-700 grams of hard cheese, send it to the microwave or oven for a couple of minutes: the cheese should melt and acquire a viscous, pasty consistency;
• lay a cling film or parchment for baking on the table and “pour” cheese on it, smoothing the edges with a spoon;
• after waiting for the cheese to dry a little, evenly distribute the filling on it;
• roll a tight roll of cheese;
• wrap it in cling film and place in the refrigerator for 2-3 hours;
• nicely cut into slices and serve.

Lavash or omelet rolls are made in the same way. They can wrap any products that are in harmony with each other to taste.

Do not forget about fruit slicing: fruits and berries must decorate the buffet table, and they can be served in an original and elegant way:

Sandwiches and canapes

Sandwiches are the simplest buffet snack. They can be prepared innumerable, and all of them will be finally and irrevocably eaten, the main thing is to serve them beautifully and effectively, using a variety of products for cooking. It is convenient to use different breads as a basis for them:

• white toast - for club sandwiches, sandwiches with caviar, red and white fish;

• black - for sandwiches with herring, bacon and pickles;

• crackers - used to serve canapes: cheese with olives and herbs is served on unsweetened ones, sweet cream with berries is served on sweet ones.

Pancakes are suitable as a basis for sandwiches: any salted fish is good with them. Even from simple products such as brown bread, lettuce, cream cheese, small tomatoes and olives, you can make very spectacular and mouth-watering sandwiches.

Take note of a few more outstanding ways to prepare canapés.

Snacks on skewers and in tartlets

The simplest, however, no less tasty, are cold appetizers served in tartlets. You can bake them yourself, or you can buy them ready-made at any store. These little baskets can be filled with any salad, garnished with a sprig of parsley or a few eggs, and the original, delicious appetizer is ready.

Combinations are great as fillings for tartlets:

• processed cheese and seafood;
• liver, carrots and pickled cucumbers;
• chicken, prunes and fresh cucumber;
• cheese with garlic and olives;
• smoked meat or chicken and pickled mushrooms.

These same snacks can also be served in a different way, by placing them on large potato chips of the same size, or alternatively on savory crackers.

The most popular food for the buffet table is snacks on skewers, as they are very convenient to eat and very easy to prepare.

On skewers, you can put any products that go well with each other. They can be strung with cubes of meat, thin slices of ham and cheese, miniature pickled mushrooms and gherkins, cheese with grapes, as well as various seafood - mussels, shrimp and others.

The appetizer is very original and tasty. "Taste of Italy" and it is very easy to prepare. For this you will need:

• 200 g mozzarella in small balls;
• 2 sprigs of cherry tomatoes;
• a bunch of green basil;
• a handful of dried basil

We take out the mozzarella from the brine, dry it and roll it in dried herbs. A tomato, a leaf of green basil and a ball of mozzarella are strung on a skewer.

Stuffed dishes at the buffet

Stuffed dishes are an excellent option for a cold appetizer, because a lot of products can be stuffed, the contents of which can be taken out and filled with something tasty, resulting in an appetizer with a harmonious, refined taste. Great option for cold festive snack will become:

• eggs stuffed with canned salmon and garnished with red caviar;

• tomatoes stuffed with crab salad;
• halves of sweet bell pepper with the core taken out, filled with any salad.

An original and elegant appetizer that will decorate any table is Fly Agaric. For its preparation you will need:

• several cherry tomatoes, cut in half;
• 200 g of ham;
• 2 boiled eggs;
• 100 g of cheese;
• 1 large cucumber;
• 3 tablespoons of mayonnaise or sour cream.

Steps for making appetizers:

• in a separate dish, mix diced ham, grated cheese and eggs;
• dressing the salad with sauce;
• cut the cucumber into medium-sized rings;
• we collect fly agaric mushrooms: first we put the cucumber rings on a flat dish, put the balls on them, which we “roll” from the ham and cheese salad, and put the halves of the tomatoes on the balls - the caps of our mushrooms.

In order for the appetizer to acquire a finished, believable look, you need to put dots of mayonnaise on the fly agaric hats.

Mini pastries: what to serve at the buffet table?

Baking is very welcome at the buffet table, but all of it should be in a mini format: if pies, then miniature, if pies, then cut into tiny portions. Eclairs with cheese and liver filling and small puff buns, which can be stuffed with any salads, are very relevant.

At the buffet table, it is customary to serve pancakes stuffed with everything you like, in several serving options:

• we roll the pancake greased with the filling into a roll, cut into small pieces, decorate with herbs, caviar;
• fold the pancake with filling in a neat envelope;
• put the minced meat in the middle of the pancake, collect the edges to form a bag, and connect the ends with a green onion feather.

Today, muffins are very popular at buffet tables - miniature cupcakes with or without filling. Such an appetizer successfully replaces even a cake, because you can serve several options for muffins and guests will try them all.

Hot buffet dishes

Although the format of such a holiday as a buffet table does not imply warming up food, hot food is a must at such an event. As hot dishes will be ideal:

• chicken or pork skewers on bamboo sticks;

• mini skewers of mussels, shrimp or chicken hearts;
• chicken or seafood julienne in portioned bowls or tartlets;

• meat rolls with various fillings (mushrooms, ham, cheese, bacon);
• as a side dish at a buffet table, you can serve boiled young potatoes sprinkled with herbs and strung on skewers.

Fondue is perfect for a buffet table: hard or processed cheese is heated and brought to a liquid consistency in a container for sauce, to which greens and spices can be added. Anything is dipped in such a sauce: small sausages, cubes of sausage and cheese, croutons, miniature potatoes, pastries.

Recipes for "fashionable" buffet snacks: modern ways of serving dishes

Over time, not only new recipes for buffet dishes become popular, but also ways to serve them are improved.

Snacks in transparent glasses : a very fashionable kind of treat even for the most sophisticated buffet receptions. Everything can be placed in a glass: from thick sauces (guacamole, sour cream, to which garlic and dill are added, eggplant pulp, mashed with herbs, garlic and cheese in a puree, to creamy soups).

In such glasses, you can dip skewers with lightly salted herring strung on them, boiled or baked meat, ham, croutons with vegetables.

Surprise guests with an original serving of simple products, prepare a snack "chopsticks". To prepare it, you will need a package of ordinary straws and 300 g of lightly salted red salmon. The fish is cut into very thin slices and overlapped on each straw. If necessary, the base of the straw can be tied with a green onion feather.

Thinly sliced ​​ham and salami can be served in the same way, and cheese sticks can be used instead of straws. These sticks are served by placing them in glasses.

club sandwiches - unusual sandwiches familiar products. They are prepared from toast bread and any ingredients (ham, meat, fresh cucumbers, melted cheese and others). It is noteworthy that such a sandwich is a "multi-story", bread closed on top, and cut into several small triangles. Sometimes tiny buns are used for their preparation.

And, of course, rolls are an insanely popular appetizer that has become just a trend at modern buffet tables.

buffet table design options

To make your buffet table unforgettable, you need to approach with imagination not only the preparation of dishes, but also the design of the festive table. So, we offer you some tips that will help you create an unusual, original holiday:

• to save space on the festive table and in order to create the effect of abundance, use special multi-storey dishes, that is, put snacks in tiers so that they are easy to take;

• for a buffet table, white or light linen tablecloths decorated with lace or classic cotton tablecloths with or without delicate embroidery are relevant: it is easiest to pick up dishes for such a tablecloth, moreover, it will suit any celebration format;
• for table setting, actively use glasses and glasses: not only for drinks, but also for snacks, in particular salads and desserts. Glasses can successfully replace plates and salad bowls, and it looks very impressive;

• serve dishes in special ceramic spoons. This technique is used at the most sophisticated receptions; “snacks” are usually served in such spoons - beautifully decorated balls rolled from a variety of salads.

We invite you to consider more options for the original design of dishes on the buffet table:

For more details on how to decorate buffet dishes, see our video:

In certain situations, there is nothing better than a buffet for celebrating significant events. Your guests will deal with food and drinks themselves, serve themselves, and the host of the holiday will be free to accept congratulations and communicate with his friends in a relaxed and easy atmosphere.

You are faced with the task of organizing a buffet table, and you do not know what to cook for a buffet table? You are welcome to the thematic section of the site with ideas and delicious recipes for the buffet table. For you, I have collected original, tasty and affordable recipes for the buffet table so that you can prepare snacks for the buffet table for a special occasion.

All presented buffet snacks on the site are accompanied by step by step photos and detailed description recipe preparation. And it doesn’t matter at all whether you are preparing a buffet table for a wedding, a buffet table at work, or a buffet table for a birthday - the buffet menu (recipes with photos) from the Home Restaurant website will definitely come in handy for you.

Browse buffet snacks at festive table(recipes with photos) and you will realize that you can cook buffet dishes at home without much hassle. Thanks to the recipes presented on the site, you can create a menu for the buffet table, and the dishes for the buffet table (recipes with photos) listed on the site will help you make the right choice.

Very tasty and mouth-watering tartlets with slightly salted salmon and hard cheese are perfect for a festive table or a buffet table. Spectacular appearance appetizers will surely attract the attention of the guests. As a filling for tartlets, we will use cheese mass with garlic and fresh herbs. …

Snack profiteroles are a great option to serve some kind of salad in a creative and non-standard way. This is especially true for buffets - after all, it is customary to serve such food that is convenient to take with your hands. So just a salad in a salad bowl at a buffet table is not for guests ...

Cod caviar itself is very tasty, although quite salty. But it goes well with other, more neutral ingredients - cheese, eggs ... It was this “commonwealth” that I used as a filling when I decided to make interesting snack profiteroles for the festive table. …

I think everyone knows a salad of processed cheese, eggs, carrots and garlic with mayonnaise. It has many different names: "Cheese", "Jewish", "Student", "Squirrel" ... Many people like it, so hostesses often cook it - both for everyday life and for holidays. In regular…

What are profiteroles? These are small choux pastry buns with voids inside. They are more familiar to us from childhood as eclairs with custard, but recently it is increasingly possible to meet such buns with savory filling as cold snacks ...

Filled tartlets are an original way to serve various salads, pates, mousses, juliennes and even casseroles. Today on the menu are tartlets with sausage and Korean carrot salad. The abundance of greens and fresh vegetables gives this appetizer a refreshing taste and unique aroma. Simple …

An excellent snack - tasty and beautiful - will be profiteroles with savory filling. They are good both for a standard festive feast and decorated in a buffet style. Most importantly, interesting and delicious stuffing for snack profiteroles. And there are many options here. …

Profiteroles are small choux pastry buns that are hollow inside. As a rule, they are neutral in taste, and it depends on what filling you put in them, whether it will be a dessert or an appetizer. Let's not talk about desserts today, let's ...

Profiteroles are not only a dessert (when they are filled with sweet cream). There are also snack profiteroles, which are good both for a regular feast and for a buffet table. The filling for snack profiteroles can be absolutely any, often some salads are put in them ...

Hearty, tasty and very beautiful - it's all about a wonderful snack: profiteroles with liver pate, cheese and cucumber. By itself, the liver pate also has the right to claim to be served on the festive table, but the hostesses know: it ...

Appetizer Ingredients: Chicken liver - 800 g; butter - 300 g; pepper - 5 g; thyme - 5 g; garlic - two cloves; salt - 10 g; cognac - 45 ml.

Snack Recipe:

Wash the chicken liver, cut off all the films and put in a blender. Add garlic, salt, pepper, softened butter, cognac and dried thyme to the liver. Turn everything into a smooth puree. Pour into a greased mold and then place in a preheated oven, covered with foil.

Bake for 50 minutes, then remove foil and bake for another 10 minutes. Pour the cooled pate with melted butter, and then refrigerate for two hours.

Tomatoes stuffed with meat salad

Ingredients for snacks: 6 medium-sized tomatoes, salt and black pepper to taste, parsley, 150 g of boiled or fried meat, two boiled potatoes, one fresh cucumber, 2 eggs, 0.5 cups of mayonnaise.

Snack Recipe:

Thoroughly wash and wipe the tomatoes, cut off the top. Carefully remove the middle with seeds, sprinkle with salt and pepper.

Boiled or fried meat, pre-cooked hard-boiled egg, potatoes and fresh cucumber cut into small even pieces, add 0.5 cups of mayonnaise (you can use sour cream). Mix thoroughly and stuff the tomatoes with the mixture. Top can be decorated with mayonnaise or a small circle of boiled eggs.

Put the resulting stuffed tomatoes on a plate and decorate around with lettuce leaves.

Also, tomatoes can be stuffed with vegetable or fish salad.

Eggs with ham and melted cheese - appetizer

Appetizer Ingredients: Eggs, 80 g ham, 80 g processed cheese, 2 canned peppers, 50 g sour cream, 100 g mayonnaise, 20 g green onions, 40 g green salad, pepper, salt.

Snack Recipe:

Pass half of the hard-boiled eggs, along with ham and cheese, through a meat grinder. Add sour cream, part of mayonnaise, salt, pepper to the resulting mass and mix everything well. Put the pepper halves on a plate, lettuce leaves on them, and the prepared mass on top. Then put the egg halves on the mass with the yolk down, pour over with mayonnaise and sprinkle with finely chopped green onions.

Stuffed cucumbers

Appetizer Ingredients: 3 fresh cucumbers, vinegar, salt, 1 cup tomato sauce(can be replaced with tomato paste), 7 hard-boiled egg and carrots for decoration. For the filling: 200 g of boiled beef or poultry, 1 fresh cucumber, 2 tbsp. spoons of sour cream, ground black pepper, salt, herbs.

Snack Recipe:

We clean fresh cucumbers, cut them in half lengthwise and carefully remove the seeds with a spoon. Sprinkle the cucumbers with salt, pour over the diluted vinegar and let stand for 1 hour so that they marinate a little.

We chop the boiled meat for the filling, add finely chopped fresh cucumber, salt and pepper to taste, add greens and 2 tbsp. spoons of sour cream, a little tomato sauce. Mix thoroughly.

With the resulting mass, we stuff the halves of the cucumbers. Top with thin slices of carrots and chopped hard-boiled egg. Place the stuffed cucumbers on a platter, pour over with tomato sauce and decorate with herbs.

Assorted chicken legs - appetizer

Carrots and beets cooked in advance are peeled and rubbed on a coarse grater.

Cut into large pieces sprigs of parsley and dill, as well as green onion feathers. Divide hard-boiled eggs into protein and yolk and finely chop separately. We cut fresh tomatoes into slices, and cut pickled or fresh cucumbers into quarters.

Prepared products are beautifully laid along the edges of the dish, alternating them with each other. In the middle of the dish, lay out the boiled cold meat of the legs, cut into thin slices. Salt and pepper to taste and drizzle with a mixture of vinegar and olive oil.

The appetizer is served on the table on a flat large dish.

Smoked sausage appetizer

Appetizer Ingredients: 150 g smoked sausage, 1 onion, 2 pickles, 3-4 tbsp. tablespoons vegetable oil, 4 tbsp. spoons of ketchup, ground red pepper.

Snack Recipe:

Cut the smoked sausage into thin circles, then cut them in half and transfer to a salad bowl. Onions and pickles are cut into small cubes and added to the sausage. Separately, mix vegetable oil with ketchupam and red pepper (add pepper to taste), rub until a homogeneous mass is formed. Pour sausage and vegetables with this mixture. Mix thoroughly and serve. If desired, you can reheat the snack in the microwave.

Filled "swan lake"

Ingredients for snacks: Beef tongue - 1 kg, 1 carrot, 7 onions, 1 parsley root, salt, black peppercorns, sweet peas, bay leaf.

For decoration: 2 eggs, white radish, basil, dill, leek, rosemary, thyme, beans, a small piece of dough (1 teaspoon of flour, water), instant coffee - 7 teaspoon.

Snack Recipe:

We clean the beef tongue from mucus with a knife, rinse, pour cold water, bring to a boil, then drain the water, pour boiling water over the tongue, add roots, spices, salt and simmer until tender (2-4 hours).

Place the boiled tongue in cold water and remove the film (peel from the thin end).

Cut into slices, pour over the broth, cool and decorate.

Beef jelly

Starter Ingredients: 500 g beef legs, 500 g shank or meat trimmings, 1 pc. carrots, onions, peppers, salt, garlic, bay leaves (to taste).

Snack Recipe:

Singe the legs, cut into pieces and pour cold water for 3 hours. Then, together with the trimmings, rinse well, put in a saucepan and pour cold water at the rate of 1.5-2 liters of water per 1 kg of meat products so that the water is above the level of the meat. Cover the pan with a lid and bring the water to a boil, removing the foam and continuing to cook at a low boil for 6-8 hours. When cooking, remove fat from the broth two or three times. An hour before the end of cooking, add carrots, parsley, onions and spices. At the end of cooking, remove the bay leaf and skim off the fat. Strain the broth. Separate the finished meat from the bones and chop with a knife on the board, then mix with the broth, salt and cook for 10 minutes. Add chopped garlic to the hot broth. So that the meat does not settle to the bottom, the broth is poured into molds and placed in a cold place to solidify. When serving, cut the jelly into equal pieces, put on a dish and decorate with sprigs of parsley. Serve sauces separately. It is not recommended to freeze the jelly, as it becomes tasteless and watery. In the absence of cold, cooking jelly is undesirable.

Chicken roll

Ingredients for snacks: Chicken - 1 pc., Onion - 1/2 head, parsley (root) - 7-2 pcs., Carrots - 1/2 pc.

Snack Recipe:

We separate the flesh of the bird with the skin from the bones, put it on a cutting board, skin down, sprinkle with salt, ground pepper, roll it up, wrap the roll in foil, giving the roll a cylindrical shape. We tie the middle of the roll with a thread in two places, lower it into boiling salted water, add chopped roots, onions and cook it for 45 minutes. up to 1.5 hours with a slight boil until ready. Remove the finished roll from the broth, cool to room temperature, remove the foil and place in the refrigerator for 3-4 hours under oppression.

Stuffed pig - appetizer

Appetizer Ingredients: Piglet (2 kg), 1.5 kg pork or veal, 400 g boiled tongue, 10 eggs, 200 g pistachios, 1-1.5 cups of milk, 10 g nutmeg, roots and onions, greens .

Snack Recipe:

For the preparation of a stuffed pig, a 3-4-week-old animal is selected. Gut, chop off the piglet, cut the pig lengthwise from the head to the end of the body (along the abdomen) and remove the bones. Sew up the belly of the piglet along the incision, leaving a small hole in the middle, fill the piglet with minced meat through it and sew up the hole. Wrap the pig in a napkin, the ends of which are tied, and tie the carcass in several places with twine. Put the carcass and bones in the cauldron, add water, add carrots, parsley, onions and cook at a barely noticeable boil until tender.

Cool the pig in the same broth, then put it belly down under the press and refrigerate. Serve minced piglet on a platter with a vegetable side dish. Serve the sauce separately: horseradish with sour cream.

Preparation of minced meat: mince pork fat, pig meat, pork or veal together through a meat grinder. In minced meat, stirring with a spatula, gradually add the egg, then milk. Season the minced meat with salt (12 g per 1 kg of minced meat), pepper (0.5 g per 1 kg of minced meat) and nutmeg (in powder). Add pistachios, peeled pork bacon, cut into small cubes, into the prepared minced meat. You can put a boiled tongue, cut into cubes. To improve the taste, you can add wine to minced meat: cognac or Madeira (1-2 tablespoons per 1 kg of minced meat).

Strasbourg pate

Ingredients for snacks: Goose liver - 400 g, onion - 5 pcs. (medium size), veal - 400 g, 2 champignons, 5 raw eggs, chicken meat - 400 g, spices, 200 g plums. oils (divided into 3 equal parts), herbs, mayonnaise for decoration.

Snack Recipe:

Cut the liver into pieces, fry in butter with onions. Veal, cut into pieces, also fry in butter until golden brown. When the meat is reddened, we release raw eggs on it and let them harden. We pass the fried liver, veal and boiled champignons through a meat grinder. Add spices (ground pepper, ucho-suneli, etc.), salt and mix well. We put in layers in a deep dish: liver mixture, chopped chicken, etc. Pour with melted butter, put in the refrigerator and leave for 12 hours. Then we take it out of the mold, decorate everything with greens and mayonnaise.

Jellied meat or tongue - appetizer

Appetizer ingredients: Beef (pork, lamb, veal, tongue) boiled - 300 g, meat jelly - 500 g, horseradish sauce with vinegar - 1/2 cup.

Snack Recipe:

Meat products are cut into one or two pieces per serving. On a baking sheet or dish, pour a thin layer of meat jelly and let it harden.

Put portions of meat products on the frozen jelly, decorate them with carrots, parsley, red sweet peppers, cucumbers, pour a thin layer of jelly, let it cool, then completely fill with meat jelly so that its layer above the products is at least 0.5 cm, and cool. When serving with a zigzag movement of the tip of a knife, portions are cut out so that the edges of the jelly have a corrugated surface, put on a dish and garnish with “bouquets” of vegetables, which include chopped sweet peppers, gogoshary, carrots (boiled), tomatoes , salad from red or white cabbage. Separately serve horseradish sauce with vinegar.

Beef in jelly - appetizer

Ingredients for snacks: For 1.5 cups of broth, 200 g of stewed beef fillet, 1 boiled carrot, parsley, 15 g of gelatin.

Snack Recipe:

Cut the fillet into slices. Pour a little broth into the molds, in which gelatin is dissolved, and wait for it to harden. On the jelly we spread the carrots cut with a curly knife, put the greens, add a little more broth and let it harden. Then put the slices of meat (2 or 3), pour the rest of the broth and, when it hardens, tip the molds onto plates, decorate the finished jelly with lettuce leaves.

Rolls with horseradish - appetizer

Appetizer ingredients: 500 g ham, 150 g horseradish, 200 g sour cream, salt, sugar and vinegar to taste 300 g green salad.

Snack Recipe:

Finely grate horseradish, mix with sour cream, add sugar, salt and vinegar to taste. We spread the slices of ham with this mass, roll them up into rolls, wrap each leaf of green lettuce and put it one by one in a deep vase. It is necessary to wrap the salad in such a way that the tip of the roll remains not covered with lettuce and this tip must be placed on top.

Korean-style carrots with meat - appetizer

Snack Ingredients: Meat (any lean), carrots, vegetable oil, soy sauce, onion moon, aji-no-moto, garlic, sesame seeds, vinegar.

Snack Recipe:

We clean the meat from the films with a sharp thin knife and cut it into slices up to 5 cm long and 0.5 cm thick. Quickly fry the meat in well-heated vegetable oil, add soy sauce, chopped onion, aji-no-moto and continue frying until the onion becomes golden. Add meat broth or hot water and simmer the dish until the meat is fully cooked. Cool down. In the meantime, we prepare the carrots: cut them into strips and lightly salt.

After a while, squeeze the carrots from the juice that has stood out and mix with meat, add garlic, sesame seeds and vinegar. This dish will also become tastier if you put it in the refrigerator for a day.

Snack "Ukrainian"

Appetizer ingredients: Beets - 25 g, fresh apples - 10 g, mayonnaise - South, ham - 20 g, roast goose fillet - 85 g, fresh cucumbers - 10 g, tomato - 20 g, egg - 1 / 2 pcs., parsley, citric acid, salt.

Snack Recipe:

Peeled boiled beets, fresh white cabbage, apples are cut into strips. Cabbage is rubbed with salt, squeezed, mixed with apples, beets and seasoned with mayonnaise and citric acid.

The salad is decorated with slices of ham, goose, eggs, cucumbers, tomato and parsley or green lettuce.

Herring in sour cream or mayonnaise

Ingredients for a cold snack: 300-400 g of herring, 40 g of onion, 100 g of apple, 25 g of sour cream, 15 g of finely chopped greens, vinegar or citric acid, sugar, salt.

Snack Recipe:

Cut the herring fillet into 5 approximately equal parts and place in a herring box. To prepare the sauce: carefully wash the apple and rub it on a coarse grater with oblong holes. Peel the onion from the skin and cut it very finely. Pour the prepared apple and onion with sour cream and add vinegar or lemon juice to taste. Also add salt and sugar to taste.

Pour the herring in the herring box with this sauce and sprinkle generously with chopped herbs. For spiciness, you can add mustard to the sauce. And instead of sour cream, you can use mayonnaise or Tartar sauce.

Boiled crayfish

Ingredients for a cold appetizer: 25-30 large crayfish, one large bunch of dill, salt, parsley.

Snack Recipe:

We lower the crayfish into a saucepan with a small amount of boiling salted water, in which we first boil a bunch of dill. Cook crayfish for about 5-7 minutes from the moment of boiling until completely reddened. We put hot crayfish on a dish with a pyramid and spread parsley greens along the edges of the plate.

Tomatoes stuffed with sprat pate - appetizer

Ingredients for a cold appetizer: 1 can of pate, 8 medium-sized tomatoes, 50 g butter, 2 eggs, 1 green lemon, spices.

Snack Recipe:

Wash the tomatoes, cut off the stalk with part of the top and remove part of the pulp with a teaspoon. Mix the pate with finely chopped boiled eggs, butter and beat, gradually adding lemon juice. The mass should be homogeneous, lush. Stuff prepared tomatoes with sprat mass, put on a dish, garnish with herbs, lemon, circles of boiled eggs.

Forshmak "Atlantika" - appetizer

Ingredients for a cold appetizer: 1 canned fish (natural or in oil), 5 eggs, 1 apple, 0.5 onions, 50 g white bread, 3 ml vinegar, pepper, salt.

Snack Recipe:

Cut the boiled eggs in half lengthwise, remove the yolks. Soak the bread in the filling of canned food. Peel the apple from the skin and core. Pass the prepared products through a meat grinder along with onions and fish. Add salt, ground pepper and mix thoroughly. Fill the halves of the proteins with the resulting mass. Decorate the dish with stuffed eggs with herbs and onions.

Fish vinaigrette

Ingredients for cold starter: 1-1/2 kg fish, 4 medium-sized beets, 4 potatoes, 4 pickles, 3 fresh cucumbers, 100 g pickled mushrooms, 100 g olives.

For hot sauce: 2 teaspoons mustard, 2 teaspoons sugar, 150 g olive or corn oil, vinegar to taste.

For Provence sauce: 400 g of olive or corn oil, 2 yolks, 1 tablespoon of sugar, mustard, salt, vinegar, lemon juice, pepper to taste, 1 teaspoon of chopped parsley.

Snack Recipe:

We free the fish fillet from bones and skin, cut into thin, wide slices, holding the knife obliquely. We clean the cut pieces from the wide part of the fillet, i.e. from the head. Put the pieces of fish in a large enameled form, greased with oil, pepper each piece, salt, lightly sprinkle with lemon juice and white wine, put on a small fire in the oven and bring the fish to readiness. Cool down. We boil separately beets and potatoes, cut into even circles, and then into long even voices.

We cut the trimmings into small cubes, add to them also chopped salted and fresh cucumbers (without skin). Finely chopped vegetables are seasoned with sauce: mustard, salt and sugar are ground into a homogeneous mass, into it gradually, 1 teaspoonful, rub in all the oil, pour vinegar to taste. Put seasoned vegetables on a dish in the form of a roller, Lubricate it with a thick Provence sauce, spread fish, chopped beets, potatoes, pickles and fresh cucumbers, mushrooms and pitted olives in rows across the top. Grease again with sauce so that no products are visible. Sprinkle chopped herbs on top and keep in the cold until serving.

Delicious kilechka - appetizer

Ingredients for a cold appetizer: 500 g fresh sprats, 0.5 cups of apple cider vinegar, 1.5 heads of garlic, 1 bunch of parsley, 1 bunch of cilantro, salt, pepper, 1 cup of vegetable oil, 1 cup of water.

Snack Recipe:

Clean the fish, remove the heads, rinse. Mix vinegar with water and pour over the fish. Let stand 2 hours. Peel the garlic with salt, finely chop the greens and mix everything. Drain the marinade, sprinkle the fish with pepper, herbs with garlic and pour oil. Let stand for another 3 hours.

Herring with boiled potatoes

Ingredients for a cold snack: 1 medium-sized herring, 5-7 new potato tubers, butter, butter, parsley.

Snack Recipe:

Separate the herring from the skin and bones, cut into 8-10 pieces and lay with the head and tail on the herring box, giving the appearance of a whole fish. Decorate with parsley. Peel potatoes, boil and serve separately with herring. Serve beautifully decorated butter on a rosette.

Eggs stuffed with herring

Snack Ingredients: 4 pcs. eggs, 200 g salted herring, mayonnaise, a little lemon juice, vinegar if desired.

Snack Recipe:

We soak and cut the herring, clean it from the skin. Hard-boiled eggs, cool in running cold water. Peel the eggs, cut them in half lengthwise and take out the yolk.

We prepare the herring: we separate the fish fillet, clean it from all the bones and pass it through a meat grinder along with the remaining yolks. To the resulting mass, add 2-3 tbsp. tablespoons of mayonnaise and grind so that the mass is lush. We fill the halves of the egg yolk with minced meat, but so that they take the form of a whole egg, as it were. Arrange on a platter and top with your favorite sauce. We decorate with pickles.

Eggs stuffed with sprat pate

Ingredients for the snack: 1 can of pate, 5-6 eggs, 100 g of mayonnaise, green onions, salt and lemon juice to taste.

Snack Recipe:

Cut the hard-boiled eggs in half and remove the yolks. Rub the pate through a fine sieve along with the yolks. Season the prepared mass with lemon juice and oil.

from canned food or mayonnaise, mix. Fill the halves of the proteins with a mixture, slightly cutting them off from the bottom for stability, put on a dish, pour with mayonnaise, garnish with chopped onions.

Eggs stuffed with onions - appetizer

Ingredients for snacks: 4 eggs, 7 onions, 50 g sour cream, 25 g creamy margarine, mustard, greens.

Snack Recipe:

Finely chop the onion, sauté, add some sour cream, mustard, salt and mix thoroughly. Boiled eggs cut into halves, remove the yolks. We fill the halves of the proteins with the prepared mass, put them on a dish, sprinkle the mashed yolks around. Decorate with onion rings, herbs, pour over the rest of the sour cream.

Tomatoes stuffed with feta cheese with eggs

Beat 3-4 eggs, fry and finely chop. Add-eat chopped cheese (about 50 g) or finely grated cheese, finely chopped parsley, black pepper to taste and mix it all.

Snack Recipe:

We select strong tomatoes, take out the core, salt and fill with minced meat. Top with a teaspoon of mayonnaise. Place a bowl of mayonnaise in the middle of a large round dish. Next to it we lay small leaves of green lettuce with the inner side up. Place one stuffed tomato on each lettuce leaf. Between the leaves we lay hard-boiled eggs. Salt and pepper the eggs.

Eggs with sauce

Ingredients for snacks: 4 eggs, 25 g butter, 5 g mustard, 60 g table wine, sugar, salt.

Snack Recipe:

Add mustard, wine, salt, sugar to melted butter and mix everything thoroughly. Pour the boiled egg slices laid out on a dish with the resulting mixture.

Eggs baked in bechamel sauce

Appetizer Ingredients: 8 eggs, Bechamel sauce, 20 g butter.

Snack Recipe:

Prepare the sauce. Grease the dish with oil. Hard-boiled eggs, cool, peel, cut in half lengthwise. Lay out on a dish, pour thick sauce, sprinkle with large grated cheese.

Insert into the hot oven for a few minutes, when the cheese is lightly browned, serve.

Garnish with sprigs of parsley, slices of tomatoes.

Mushrooms in sour cream - appetizer

Ingredients for snacks: Fresh mushrooms (white or champignons) - 500 g, sour cream - 1 cup, onion - 1-2 pcs., butter - 4 tbsp. spoons, salt - 1 teaspoon, ground black pepper - 1/2 teaspoon, red pepper - 2 teaspoons.

Snack Recipe:

Finely chop the onion, fry in butter, add chopped mushrooms, pepper and salt. Fry everything until all the moisture has evaporated. Then add red pepper, sour cream and bring to a boil, but do not boil. Serve on a plate or on toasted bread

Pickled Mushroom Appetizer

Appetizer ingredients: 200 g salted mushrooms (valui, porcini mushrooms, milk mushrooms or other mushrooms), half a glass of rice, 100 g onions, 2 tbsp. spoons of vegetable oil, 1-2 tbsp. tablespoons of lemon juice (to taste), 50 g of green onions, salt and ground black pepper to taste.

Snack Recipe:

Boil rice in salted water until crumbly. Soak salted mushrooms in cold water for 1 hour, then rinse and squeeze well. Pass the mushrooms through a meat grinder. Peel the onion, wash and finely chop, then fry in vegetable oil until golden brown.

Mix the prepared ingredients, season to taste with salt and ground black pepper, add lemon juice, mix everything well. Put the rice and mushroom mass on a small flat dish or snack plate, sprinkle with chopped green onions and serve.

Eggs stuffed with mushrooms

Ingredients for snacks: Eggs - 6 pcs., Mushrooms - 150 g, butter and mayonnaise - 1 tbsp each. spoon, 1 onion, salt, pepper, mustard - 1 teaspoon.

Snack Recipe:

Prepare mushrooms, sort, clean, rinse in running water. Finely chop the mushrooms and stew in oil with chopped onion, salt and pepper. Then hard boil the eggs, cool and peel. Trim the eggs from the blunt end and take out the yolks, and stuff the whites with stewed mushrooms.

Take the yolks carefully grind with mustard and mayonnaise, put on a plate in an even layer and set the stuffed eggs on it.

Before serving, the eggs can be decorated. To do this, the upper ends can be slightly incised and inserted into the cuts along a small sprig of parsley or dill.

Stuffed champignons - appetizer

Ingredients for snacks: Mushrooms - 24 caps, olive oil (or any refined vegetable oil) - 4 tbsp. spoons, dry white wine - 3 tbsp. spoons, butter - 2 tbsp. spoons, onion - 7 small onions, garlic - 1 clove, tomato puree - 2 teaspoons, salt - 7 teaspoons, ground black pepper, breadcrumbs - 2 tbsp. spoons, parsley - 3 sprigs.

Snack Recipe:

Wipe hats, but do not wash. Finely chop the legs and fry for 5 minutes in vegetable oil. Then add tomato, wine, crushed garlic, pepper, salt to the fried mushrooms and fry over high heat for 2-3 minutes. Add breadcrumbs and parsley. Stuff the hats with the minced meat, place them on a greased baking sheet with the bottom up and put in a preheated (up to 220 C) oven for 10 minutes, while often pouring vegetable oil. The table is served hot or cold.

Champignons with cheese - appetizer

Appetizer Ingredients: Mushrooms - 20 pcs. small size, lemon juice - 1 tbsp. spoon, cheese - 100-150 g, onion - 7 small onions, olive oil (or any vegetable) - 2 tbsp. spoons, salt - 7 tsp, ground red pepper - 1/4 tsp, ground black pepper 1/2 tsp.

Snack Recipe:

Separate the mushroom caps from the legs, rinse in acidified water (1 tablespoon of lemon juice per 500 ml of water) and then wipe them dry. Cut the legs and mix with chopped cheese, onions, a tablespoon of butter. Fry everything in a frying pan for a few minutes. Stuff the mushroom caps with the resulting cheese-mushroom mass.

Grease a baking sheet with vegetable oil, put mushroom caps on it and put for 10 minutes in an oven preheated to 190 ° C.

Before serving, place each mushroom cap on a cracker or buttered slice of bread.

Mushrooms with cheese and nuts

Ingredients for snacks: Fresh mushrooms (champignons) - 250 g, peeled walnuts - 1/2 cup, grated cheese - 100 g, crushed crackers - 3 tbsp. spoons.

Snack Recipe:

Peel the mushrooms, rinse, cut off the legs (put the caps separately), put in a saucepan, adding a little water and simmer over low heat until the legs become soft. After that, add cheese, crushed nuts and crushed crackers. Mix everything thoroughly. Put the resulting mass on mushroom caps and sprinkle with the remaining nuts and breadcrumbs. Place a paper napkin on the bottom of the baking sheet, and put the mushroom caps on it and place in the pre-heated oven for baking.

Mushrooms in marinade (snack)

Ingredients for snacks: Fresh mushrooms (champignons or porcini) - 500 g, lemon juice - 5 tbsp. spoons, vegetable oil - 4 tbsp. spoons, onion - 1 small onion, salt - 1 teaspoon, ground black pepper - A teaspoon, cognac - 2 tbsp. spoons, parsley greens to taste.

Snack Recipe:

Separate the mushroom caps from the legs, rinse in acidified water (1 tablespoon of lemon juice per 500 ml of water) and then wipe them dry. Finely chop the onion and fry in vegetable oil. Add mushrooms to the onion and fry for 2-3 minutes. Add lemon juice, salt, pepper and cover the pan with a lid. Simmer for about 5 minutes over low heat. Pour cognac into the mushrooms, stir and refrigerate for 3 hours. Sprinkle with finely chopped herbs before serving.

Baskets with minced mushroom (appetizer)

Ingredients for snacks: Flour - 3 cups, butter (or margarine) - 200 g, egg (yolk) - 7 pcs., Sour cream - 16 cups; for the filling: fresh mushrooms (porcini mushrooms, champignons, boletus, boletus, chanterelles) - 500 g, onion - 7 onions, margarine - 7 tbsp. spoon, flour - 7 tbsp. spoon, sour cream - 1/2 cup, cheese - 100 g, egg (yolk) - 2 pcs., parsley, salt, pepper to taste

Snack Recipe:

Cool the margarine, chop with flour, add the yolk, pour in the sour cream, knead the dough and put it in a cold place for 2-3 hours. Then roll it into a layer, cut out circles, put them in greased molds, bake in a hot oven. For the filling, clean the mushrooms, wash and pour salted water for 5 minutes, then drain the water, finely chop the mushrooms and stew in margarine with finely chopped onions. Before removing from heat, sprinkle with flour, pour in sour cream, ground with yolks, salt, pepper, add chopped parsley (the finished mass should be thick). Fill the baskets with the mushroom mass, sprinkle with cheese grated on a fine grater on top and put in a hot oven for 5-10 minutes and serve immediately.

Cheese sticks with chives (appetizer)

Starter Ingredients: Four layers of puff pastry, 1 beaten egg, 1 cup grated cheese, 0.5 cup chives.

Snack Recipe:

We heat the stove to 220 ° C. Lubricate one layer of dough with a beaten egg, sprinkle with grated cheese and caraway seeds. We put the second layer of dough on top, also grease with an egg, sprinkle with cheese and chives. And so with the next layers. Cut into strips 1-1.5 cm wide. We fold the strips into a spiral and carefully lay them on a baking sheet greased with vegetable oil. We bake for about 10-12 minutes on blowing at 220 ° C.

Great for breakfast.

Pickled cucumbers (appetizer)

Pour fresh cucumbers with cold water for 3-4 hours. Then drain the water and cut the cucumbers on both sides. To the bottom glass jar we put fresh or dried aromatic herbs to taste, garlic, sweet and bitter peppers.

Snack Recipe:

Prepared cucumbers are tightly packed in a jar and poured with boiling brine.

To prepare a brine for one liter of boiling water, we take one tablespoon with a slide of salt and a pinch of sugar, bay leaf, and black peppercorns. Put dill sprigs on top of the cucumbers and tightly close the jar with a lid. Let the cucumbers cool completely and put the jar in the refrigerator. Salted cucumbers are ready in about 8-10 hours. And they can be stored for up to three months.

Eggplant caviar (snack)

Ingredients for a cold vegetable appetizer: For 300 g of eggplant, 1-2 onions, 2 tbsp. tablespoons of vegetable oil, 1 tomato.

Bake or boil eggplant, remove the skin, chop the pulp, add lightly fried onion and tomato, salt, pepper, vegetable oil and a little vinegar; mix all this, boil over low heat to remove excess moisture and cool.

Russian pickle (snack)

Boiled potatoes, sauerkraut, pickled cucumbers, pickled mushrooms, pickled tomatoes, pickled onions, boiled carrots, greens (you can add other pickles and pickled vegetables and fruits if you wish).

Snack Recipe:

Cut potatoes and carrots into circles, pickles into slices and circles, cut large mushrooms in half, put the whole tomato, cut the onion into rings.

Put all products beautifully on a dish, sprinkle with vegetable oil. Decorate with greenery.

Snack "fire dance"

Ingredients for a cold vegetable appetizer: 1 head of cauliflower, garlic, red pepper.

Snack Recipe:

Disassemble the head of cabbage into inflorescences, cut off the legs and cut into cubes.

Boil in boiling water or steam, then drain in a colander and pour cold water over. Heat oil in a large frying pan. Put the garlic in the pan, sprinkle with red pepper and fry over medium heat until a strong aroma appears. Add cauliflower and fry for another 3-4 minutes. Season with salt and ground black pepper to taste.

Summer eggplant appetizer

Ingredients for a vegetable snack: Eggplant - 3 pcs., Tomatoes - 2 pcs., Garlic - 3 cloves, egg - / pcs., flour - 3 tbsp. spoons, lettuce, herbs, salt and pepper to taste, vegetable oil.

Snack Recipe:

Peel the eggplant, cut into circles, salt, pour over the beaten egg and let stand for 10 minutes. Cut the tomatoes into circles, chop the garlic. Heat the frying pan with vegetable oil, fry the eggplant, dipping first in the egg, then in the flour and again in the egg. Cool down.

Put lettuce leaves on a dish, fried eggplant circles, tomatoes and chopped garlic on top.

You can do this several times. Sprinkle the finished dish with chopped parsley and dill.

Veal with prunes (appetizer)

Ingredients for a hot snack: 1 kg of veal, 50 g of butter, 250 g of prunes, 50 g of raisins, 1 tbsp. a spoonful of flour, 1 kg of carrots, 100 g of onion, 0.5 liters of water, herbs, pepper, salt.

Snack Recipe:

Soak prunes and raisins for two to three hours in cold water. Brown the veal in butter in a pressure cooker, add the onions and carrots, finely chopped into circles. Sprinkle with flour, mix thoroughly and pour in water.

As the water boils, salt and pepper to taste, add finely chopped greens. Close the lid and simmer for 25 minutes. Add prunes with raisins. Cover again and simmer for another 10 minutes.

Beef heart (appetizer)

Ingredients for a hot appetizer: One beef heart, 50 g butter, 2 pcs. bulbs, 1 pc. carrots, half a glass of sour cream, half a glass of dry wine, half a glass of water, herbs, one slice of lard, salt, pepper to taste.

For minced meat: 120 g of sausages, 60 g of pork fat, parsley, salt and pepper.

Snack Recipe:

We pass sausages through a meat grinder, add finely chopped parsley. Salt and pepper to taste. We cut the beef heart at the top, put the minced meat into it. We wrap it with slices of bacon (thinly sliced) and tie it with a thread for strength. Melt the butter in a frying pan and fry the beef heart on all sides.

Cut onions and carrots into thin circles, put in a pan. Together we put greens, pour sour cream, wine and water. Salt and pepper to taste. Close the lid and simmer over medium heat for 40 minutes.

Before serving, remove the threads, remove the burnt greens and lard.

Sausages fried in batter (appetizer)

Ingredients for a hot appetizer: 4 sausages, 1 egg, 2-3 tbsp. tablespoons of wheat flour, ground crackers, fat or oil for frying, salt, mayonnaise and mustard to taste.

Snack Recipe:

Crack an egg into a bowl, season with salt and beat thoroughly with a fork. Add flour and knead the dough with a spoon, about the same as for pancakes. We clean the sausages and dip each one into the prepared batter. Bread sausages in ground breadcrumbs and fry in a large amount of vegetable oil. Serve hot with mayonnaise or mustard. It makes for a great breakfast!

Braised chicken with mushrooms (appetizer)

Ingredients for a hot appetizer: 1 chicken (1 kg), 2 tbsp. tablespoons of vegetable oil, 200 g of mushrooms, 400 g of leek (white part), salt and pepper to taste.

Snack Recipe:

Cut the chicken into pieces with scissors. In a saute pan, fry the chicken in oil over high heat until golden brown, season with salt and pepper. Using a knife on a cutting board, cut the mushrooms in half and place over the chicken. Add tomatoes with juice, cover and cook for 20-25 minutes. On a cutting board, thinly slice the leek with a vegetable peeler. Add it to the saucepan and cook for another 5-7 minutes, then turn off the heat and let the dish cook with the lid closed for another 10 minutes. Serve the dish hot.

Chicken in hops (snack)

Ingredients for a hot appetizer: Chicken - 1 pc., A bottle of beer - 1 pc., Garlic - 4 cloves, lemon - 1 pc., Salt, black pepper, ground, cumin.

Snack Recipe:

Grate the gutted and washed chicken with garlic, salt and pepper, sprinkle with cumin and leave in a cool place overnight.

Pierce the lemon in many places with the tip of a knife and throw it into boiling water for a minute. Add cold boiled water to 1/3 bottle of beer.

Put the prepared chicken on the bottle (do not close the neck of the bottle!), Cork the opening of the neck with lemon and place in a preheated oven for 40 minutes. The chicken should be baked until the skin is beautifully browned.

Boiling beer and water evaporate and the chicken absorbs the aroma of hops, in addition, the meat is very juicy. Lemon, through pierced holes, when heated, releases juice, which will give the chicken a piquant flavor and a little sourness.

Fried liver with tangerines (snack)

Ingredients for a hot appetizer: 300 g beef liver, 1 cup rice, 2 cups water, half a glass of canned green peas, 2 tangerines, refined vegetable oil, salt and pepper to taste, herbs.

Snack Recipe:

Boil fluffy rice. We warm the peas a little with vegetable oil, mix it with rice, sprinkle everything with chopped herbs. Cut the liver into pieces, sprinkle with red pepper, roll in flour and fry on both sides in vegetable oil. Salt and sprinkle with chopped herbs.

We put pieces of hot liver on a dish with rice and put lightly fried mandarin slices on top. Garnish with lettuce leaves and serve with tomato paste or ketchup.

Pork rolls (appetizer)

Ingredients for a hot appetizer: Pork - 500 g, mustard - 4 tbsp. spoons, bacon - 8 slices, bell pepper - 300 g, sauerkraut - 750 g, pork broth - 250 g, butter - 1 tbsp. spoon, apple juice - 125 ml, sugar - 1 tbsp. spoon, salt, pepper to taste.

Snack Recipe:

Cut the pork into thin slices, lightly beat off, grease with mustard, salt and pepper. Lay thinly sliced ​​bacon over the pork slices. Sweet bell pepper, preferably of different colors, washed, peeled and cut into small cubes. Mix a little pepper with 150 g of sauerkraut and put on pieces of meat. Tightly roll the meat into rolls, wrap each roll with a thread or fasten it with toothpicks.

Fry the rolls on all sides in vegetable oil. Pour 125 ml of broth into the pan and simmer for 10-15 minutes. Under cover. Put the rolls, and in the freed pan, in butter, stew the cabbage with sweet pepper with the remaining broth. Add apple juice, preferably not clarified, and simmer for about 20-25 minutes. Salt, pepper and add a little sugar, sugar reduces the acidity of the cabbage. Put the rolls on stewed cabbage and place in the oven for 15-20 minutes.

The rolls are juicy and very tender.

Spicy chicken necks (appetizer)

Ingredients for a hot appetizer: Chicken necks - 500 g, onion - 1 pc., chicken seasoning - to taste, ground black pepper - a pinch, paprika, tomato sauce for barbecue (you can just spicy ketchup) - 3 tbsp. spoons, mayonnaise - 2 tbsp. spoons.

Snack Recipe:

We wash the chicken necks, put them in a bowl, add chopped onion, chicken seasoning, paprika, pepper, sauce, mayonnaise. We mix everything well and leave it to marinate for an hour (preferably at night, so the seasonings will soak the necks better).

Put the marinated necks in a frying pan and fry on both sides. Without removing the pan from the stove, add half a glass of boiled water, reduce the heat, and simmer the necks until all the liquid has evaporated.

Meat for beer (snack)

Ingredients for a hot appetizer: 200 g pork with ribs, 1 tablespoon vegetable oil, onion, 50 g cheese, 50 g mayonnaise, pepper, salt.

Snack Recipe:

Heat the pan with vegetable oil strongly, cut the meat across the fibers, beat off, salt, pepper and fry, turning over. After 5 minutes, reduce the fire, pour over with mayonnaise, cover with grated cheese (thinly), cover with a lid on top.

Burrito with ham

Ingredients for a hot appetizer: Armenian lavash, 3 fresh tomatoes, 2 pcs. onions, parsley, 2 fresh cucumbers, 150 g ham, 100 g champignons, 100 g cheese, 100 g mayonnaise.

Snack Recipe:

Finely chop the tomatoes, cucumbers, mushrooms, meat, greens, onions and mix with mayonnaise. We wrap the ma-su in pita bread (envelope), and sprinkle with grated cheese on top with the remaining mayonnaise and bake in the microwave until cooked.

Bananas with bacon

Ingredients for hot appetizer: 4 bananas, 4 slices of bacon, half a cup of walnuts, cinnamon.

Snack Recipe:

Cut the bananas in half lengthwise, put crushed nuts and cinnamon on one half, put the other half on top and wrap with bacon. Grill for about 15 minutes.

Stuffed pepper (appetizer)

Ingredients for snacks: 300 g of boiled sausage, mashed potatoes, onion, garlic, parsley, a few sweet peppers, tomato juice, salt to taste.

Snack Recipe:

Cooking thick mashed potatoes. We pass the boiled sausage through a meat grinder and fry with finely chopped onions. We mix mashed potatoes and fried sausage, add parsley to the resulting mass.

We cut the sweet pepper in half, take out the seeds and stuff each half with potato and sausage mass.

We put the stuffed pepper in a pan, pour tomato juice, salt to taste.

Bake in the oven on medium heat for 30-40 minutes.

Hot zucchini sandwiches

Ingredients for snacks: 0.5 kg of zucchini, one egg and two yolks, a small piece of cheese, 2 teaspoons of flour, vegetable oil or fat for frying, salt to taste.

Snack Recipe:

Clean the zucchini and cut into slices. Boil for a short time in slightly salted water and drain in a colander. We rub raw yolks with finely grated cheese and grease our circles of zucchini well with the resulting mixture. Fold the zucchini in two circles (sandwich), roll in wheat flour, then dip in a beaten egg (do not forget to add vegetable oil to it, but just a little bit), breaded in breadcrumbs.

Fry in a very large amount of oil or fat. Serve hot.

Fried champignons

Appetizer Ingredients: 500 g champignons, 3 tbsp. tablespoons of butter, half a lemon, 150 g of sour cream, salt to taste.

Snack Recipe:

We clean fresh champignons, pour boiling water over them and rinse thoroughly. Throw it on a sieve and let the water drain.

If the mushrooms are large, then finely chop and put on a frying pan. Fry in hot butter with lemon juice added. When the mushrooms are almost ready, flavor them with sour cream, salt and fry over high heat for another 5-8 minutes. Sour cream can be replaced with egg yolk, thoroughly mixed with butter (1 tablespoon).

Cucumbers stewed in sour cream

Appetizer Ingredients: 600 g fresh cucumbers, 1 tbsp. a spoonful of wheat flour, 2 tbsp. spoons of melted butter, half a glass of sour cream, 7 tbsp. a spoonful of tomato puree, salt, pepper and dill to taste.

Snack Recipe:

Peeled fresh cucumbers, cut into thin slices, lightly sprinkle with salt and pepper. Roll in flour and fry in melted butter. We put the finished fried cucumbers in a saucepan, add half a glass of sour cream, tomato puree and simmer on a low boil until the cucumbers become soft. When stewing, cover the pot with a lid.

When serving, put cucumbers in sauce on a plate and sprinkle with dill.

Mushrooms in sour cream sauce (appetizer)

Ingredients for snacks: 500 g of mushrooms, one glass of sour cream, 100 g of grated cheese, 2-3 tbsp. tablespoons of vegetable oil, salt.

Snack Recipe:

We wash the mushrooms, cook in boiling water for 7-10 minutes. Cut the mushrooms into pieces and fry in vegetable oil. Prepared mushrooms are placed in cocotte bowls, poured with sour cream sauce and sprinkled with grated cheese on top. Bake in the oven until done over medium heat. Serve hot on the table.

Braised cabbage with mushrooms (appetizer)

Appetizer Ingredients: 1/2 small cabbage, 1-2 tbsp. sauerkraut, 200 g boiled mushrooms, 1-2 carrots, 1-2 onions, 1-2 tablespoons of tomato paste, 2 tbsp. spoons of sour cream, vegetable oil for frying, herbs, salt, garlic, spices to taste.

Snack Recipe:

Rinse sauerkraut well, add vegetable oil and simmer over medium heat until soft. Grind mushrooms, fry separately. Add sliced ​​carrots, chopped onion, fry everything a little, add to the stew sauerkraut. Chop fresh cabbage, add to the total mass, mix, pour in a little water and simmer until tender. At the end, salt, sprinkle with spices, add chopped garlic, tomato, sour cream, mix. Cover with a lid and simmer for another 5 minutes.

Roasted Brussels sprouts (appetizer)

Appetizer ingredients: 900 g cabbage, 50 g onion, 100 g oil, 250 g bechamel sauce, 250 g tomato sauce, 1 g black pepper and nutmeg.

Snack Recipe:

boiled Brussels sprouts chop. Finely chop the onion, sauté in butter and add to the cabbage. Salt and pour over the sauce. Sprinkle with pepper and nuts and stir. Make balls. Dip the prepared balls in liquid batter and deep-fry until golden brown.

Kidney snack

Starter Ingredients: 300 g kidneys, 200 g hearts, 1 glass of red wine, 4-6 small onions, T pickled cucumber, tomatoes, salt, pepper, vegetable oil.

Snack Recipe:

Peeled and cut in half, cut the kidneys scalded with boiling lump into cubes, the heart into thin slices and keep 1/2-1 hour in red wine. Then string the products alternately on a skewer, sprinkle with pepper and salt, sprinkle with vegetable oil and fry on coals or in the oven (250-260 ° C).

Serve on thin slices of bread or boiled vegetables.

Serve dill, tomato or onion sauce as a seasoning.

Fish starters - Sea cocktail

Appetizer Ingredients:
Sea platter (shrimp, mussels, etc.) - 0.5 kg (you can use sea fish), carrots - 2 pcs, onions - 2 pcs, mayonnaise - 2 tables. spoons, milk - 0.5 liters, drain. oil - 50g, salt, juice (orange) - 1 orange, pepper (ground black).

Snack Recipe:
It is necessary to grate the carrots (large), chop the onion. Combine vegetables with sea platter and place in a deep frying pan. Pour milk over the mass, add juice (orange), mayonnaise and butter. Simmer the mixture for at least an hour, under the lid, until the liquid has almost completely evaporated. Put spices at the very end of cooking.

Bigos (stewed cabbage)

8 sausages or 4 sausages, onion - 2 large heads, bell pepper - 1 large pod, tomato - 2 large, carrots - 2 large, olives - 15-20 pieces, brine from olives, vegetable oil - if possible, odorless, cabbage - head or 2-3 kg, ketchup, spices, salt.

In a well-heated oil in a large frying pan, fry the sausages (wieners) cut into circles and put them in a cauldron. We fry each vegetable separately in oil, and also put it in a cauldron, and only then, in a cauldron, mix all the ingredients well, sprinkle with spices, salt, pour a few tablespoons of olive brine and put on medium heat. Then we add the cabbage, which we managed to cut into large pieces, fill it with a decent cup of raw water, in which 2 tablespoons of ketchup were sloshed. Stirring occasionally, simmer for about one and a half to two hours until tender.

Burrito (recipe option)

You will have to buy Armenian lavash, as well as fresh tomatoes - 3 pieces, onions - 2 heads, fresh cucumber - 2 pieces, parsley, ham - 150 g, champignons - 100 g, hard cheese - 100 g, and, of course, 100 g of mayonnaise .

We cut finely tomatoes with cucumbers, ham with mushrooms, greens with onions, add half of the mayonnaise and mix well. We wrap the resulting mass in pita bread, sprinkle with grated cheese with the remaining mayonnaise and bake in microwave oven until ready.

Vegetable appetizer "Chef's Surprise"

To do this, the cook needs to take fresh tomatoes - 450 g, eggplant - 400 g, bell peppers - 100 g, onions - 100 g, herbs - 100 g, apples - 400 g, vegetable oil - 300 g, salt and spices to taste.

After appropriate processing, cut the eggplant and bell pepper into cubes and fry with the addition of vegetable oil. Onion, cut into strips, we pass. We mix everything, put apples and tomatoes, chopped into slices, finely chopped greens, salt and put spices in a saucepan. After closing the lid, we send it to a hot oven for 30-40 minutes.

vegetable kebab

Barbecue for vegetarians. Eggplant - 5 pieces, tomatoes - 10 pieces, bell pepper - 10 pieces, sunflower oil, vinegar and salt.

Coals are cooked, as for a regular barbecue. We string eggplant, pepper, tomato on a skewer. The main thing is that each vegetable is strung separately from the other, otherwise the kebab will be of poor quality. We fry the eggplants first, and the coals can still burn. You need to fry until the vegetables are very soft. While the prepared vegetables have not cooled down, we remove the burnt peel from them, and we also remove the middle from the pepper.
Finely chop everything, add vinegar, sunflower oil, and salt to taste and mix.

crispy cabbage

You will need cabbage - 1 head, two, or more, carrots - to taste, sugar, salt, water.

First, thinly chop the cabbage, grate the carrots and put them tightly in a jar (3 liter).

Then we will make a brine: pour a tablespoon of salt into a liter of cold water with a slide.

Pour brine over cabbage. Let's leave it in the kitchen for two days. Salt the brine into a separate container, add 2 tablespoons of granulated sugar per 1 liter of brine, and again pour the cabbage. Now put in the refrigerator for 12 hours. Put the cabbage in a salad bowl and crunch to your heart's content.