Fragrant shrimp in lemon juice

Baked shrimp is a worthy birthday decoration. They will successfully complement any menu, especially a themed holiday table in a marine style.

From products:

• shrimp (peeled) - 4 kg;
• lemon juice - 1.25 cups;
• olive oil - 6 tbsp. l.;
• garlic - 10 cloves;
• lemon zest - 5 tsp;
• ground red pepper - 1.25 tsp;
• parsley - 10 tbsp. l.

Recipe:

1. Turn on the oven. Set the temperature to 250 degrees.
2. Grease the mold with oil.
3. Lay out the shrimp. Lay them in one layer. If the rest do not fit, divide 4 kilograms into portions and cook them in parts.
4. Mix lemon juice and other ingredients. Don't use parsley just yet.
5. Pour mixture over seafood.
6. Sprinkle the cooked shrimp with parsley.
7. Do the same with the remaining batches of seafood.

Advice! Serve this dish on the table if guests who follow the figure come to the birthday. They especially like the shrimp. They are not only tasty, but also low in calories.

Video menu:

Recipe for salad "Vlazhsky"

Very unusual name and a very common set of ingredients. They are definitely in the fridge.

Salad Ingredients:

• potatoes - 16 pcs.;
• cucumber (fresh) - 16 pcs.;
• ham - 1.6 kg;
• green peas - 4 cans;
• spices;
• mayonnaise.

Cooking:

1. Boil potatoes.
2. Dry the tubers. It is advisable to boil the fruits in the evening, and start preparing snacks in the morning.
3. Cut the ham into strips.
4. Slice the cucumber like you would the ham.
5. Drain water from peas.
6. Mix the ingredients.
7. Add sauce and spices.

Advice. To prevent the salad from stacking, add the dressing just before serving.

Mexican dish in Russian cuisine

Another recipe on the birthday menu of 20 that includes shrimp. The rest of the ingredients are well known to the hostess. Nothing out of the ordinary but the taste. You definitely haven't tried this.

From products:

• shrimp - 2.1 kg;
• lime - 7 pcs.;
• avocado - 7 pcs.
• red onion - 3 pcs.;
• bell pepper- 7 pcs.;
• cilantro - 14 tbsp. l.;
• olive oil - 7 tbsp. l.;
• spices.

Cooking technique:

1. Chop the onion.
2. Squeeze out lime juice.
3. Mix juice and oil.
4. Cut up the shrimp.
5. Cut the avocado into small pieces.
6. Chop the bell pepper.
7. Mix the ingredients.
8. Chop up the cilantro.
9. Sprinkle it over the salad.
10. Spray on top lemon juice.

Advice. Replace lime with lemon if desired.

"Royal Salad"

"Royal Salad" is a good choice for a birthday menu at home. These ingredients are enough to prepare a snack for 20 people.

The salad will satisfy the taste needs of even the most fastidious guests. Its ingredients are very filling. Not a single guest will get up hungry from the table.

Ingredients:

• beef - 1.5 kg;
• eggs - 12 pcs.;
• garlic - 12 teeth;
• cucumbers - 18 pcs.;
• nuts - 750 g;
• mayonnaise.

Cooking step by step:

1. Boil the meat.
2. Disassemble it into fibers.
3. Grate the cucumbers coarsely.
4. Grind the garlic through a press.
5. Boil the eggs.
6. Grate on a coarse grater.
7. Chop the nuts.
8. Fry for a few minutes in a pan.
9. Lay out the dish in layers. Meat and sauce first. After - cucumbers with garlic and mayonnaise. Then eggs and sauce. The last layer is walnuts.

Advice. For a birthday salad to make the most positive impression on 20 guests, let it brew!

Make sure you have a large dish that will fit all the ingredients.

Tartlets with shrimps and red caviar

Delicious and hearty tartlets with shrimps and red caviar are served as a salad or as an appetizer. They will adequately decorate any festive table of 20 people.

From products:

• shrimp - 1 kg;
• eggs - 16 pcs.;
• mozzarella - 0.6 kg;
• bell pepper - 2 pcs.;
• garlic - 4 pcs.;
• tartlets - 20-30 pcs.;
• red caviar - 400 g;
• mayonnaise;
• spices.

Cooking technique:

1. Hard boil the eggs. After boiling, keep them in water for 7 minutes.
2. clean under cold water and peel off the shell after 5 minutes.
3. Boil seafood in salted water with oil.
4. After 10 minutes from the moment of boiling, remove from heat, cool and peel.
5. Cut the eggs into medium cubes.
6. Add shrimp.
7. Grate the cheese and transfer to the rest of the ingredients.
8. Chop the pepper into cubes.
9. Add to salad.
10. Top it with sauce and garlic.
11. Fill the tarts.
12. Decorate with caviar.

Advice. Serve with white semi-sweet wine. Such an appetizer will appeal to all 20 guests at a home party!

How to cook breaded chicken skewers?

Chicken skewers are an unusual appetizer on the birthday menu, which is planned to be celebrated at home. Prepare 40 skewers for 20 people. To have a snack for everyone. Don't forget the salad as well.

It is not necessary to buy skewers and barbecue to pamper yourself and loved ones delicious barbecue. It is easy to cook at home in a pan.

From products:

• bamboo skewers - 40 pcs.;
• chicken - 4 kg;
• mayonnaise;
• breadcrumbs - 4 cups;
• spices - 4 tbsp. l.;
• salt.

Cooking technique:

1. Cut the meat into cubes.
2. Add salt and spices.
3. Dip the chicken in the sauce.
4. Leave to marinate for an hour.
5. Thread the meat onto skewers.
6. Roll each in breadcrumbs.
7. Pour the oil into the pan so that it covers the meat.
8. Roast until crispy.

Advice. Serve chicken skewers with garnish.

Wings or fillets are equally good for frying.

"Emerald" on the festive table

"Emerald" salad does not require any special ingredients for preparation. “Everything ingenious is simple” (c).

From products:

• ham - 2 kg;
• cucumber - 5 pcs. (for decoration);
• eggs - 30 pcs.;
• mushrooms - 1.5 kg;
• cheese - 1 kg;
• mayonnaise;
• salt.

Recipe:

1. Cut the ham into cubes.
2. Boil the eggs.
3. Peel and cut like a ham.
4. Chop the onion and mushrooms.
5. Fry them in oil.
6. Grate the cheese.
7. Mix the ingredients.
8. Season with sauce.
9. Lay out on a platter.
10. Garnish with sliced ​​cucumber, pressing them into the salad.

Advice. Instead of mayonnaise, use any other fatty sauce. If you want the salad to be less greasy, make your own dressing.

Chicken tartlets

Guests will definitely like tartlets, do not miss them when making a birthday menu at home from 20 people - everyone will appreciate this kind of snacks! The dish is a great snack for alcohol. Of the other advantages - the ingredients are the most common. But the taste of tartlets is very refined. At the same time, they are prepared without dough. Potatoes serve as a tartlet.

From products:

• chicken (fillet) - 2.1 kg;
• mayonnaise;
• garlic - 9 teeth;
• potatoes - 24 pcs.;
• cheese - 0.6 kg;
• green onions;
• salt.

Recipe:

1. Cut the fillet into cubes.
2. Simmer the chicken in a frying pan covered with water and oil.
3. After 30 minutes, add the garlic and simmer for another 10 minutes. Filling for tartlets - ready.
4. Peel and grate potatoes.
5. Add salt.
6. Take cupcake molds and grease them with oil.
7. Lay out the grated potatoes in the form of a basket.
8. Put the chicken in the middle.
9. Put the tartlets in the oven for 30 minutes at 240 degrees.
10. Chop green onions.
11. Grate the cheese.
12. Mix the ingredients.
13. After 30 minutes of cooking, sprinkle the tartlets with cheese and onions.
14. Simmer in the oven for another 10 minutes.

Advice. To make meat baskets more flavorful, add mushrooms to the chicken.

The filling of the appetizer is easy to change each time at your discretion.

The secret of cooking salad "Mushroom Glade"

"Mushroom meadow" - great option for holiday menu for a birthday - at home, the hostess can easily prepare a “bowl” of salad for 20 people. Fill the tartlets with it, if desired. Get an original snack.

From products:

• pickled mushrooms - 3 kg;
• chicken meat - 1.8 kg;
• cheese - 600 g;
• eggs - 18 pcs.;
• potatoes - 8 pcs.;
• pickled cucumbers - 18 pcs.;
• greens;
• mayonnaise.

Recipe:

1. Take several deep bowls in which the salad will be served.
2. Arrange marinated mushrooms evenly, caps underneath.
3. Cut greens and sprinkle mushrooms.
4. Boil the meat.
5. Grind.
6. Sprinkle greens on top.
7. Pour with mayonnaise.
8. Grate the cheese.
9. Boil the eggs.
10. Cut into cubes.
11. Put cheese on mayonnaise, eggs on top. Pour with mayonnaise.
12. Boil potatoes.
13. Grate.
14. Lay on top of the mayonnaise.
15. Dice pickled cucumbers.
16. Sprinkle them on top of the dish.
17. Put in the refrigerator for 2 hours.

Advice. The dish looks much more attractive if you turn it over so that the mushrooms are on top. You will need several flat plates.

Julien in tartlets

Julienne is a hearty and very tasty full-fledged appetizer on the birthday menu of a house for 20 people, which is not so often possible to try without some celebratory occasion. Tartlets with chicken and mushrooms look appropriate on the table, regardless of the number of guests.

From products:

• chicken fillet - 3 kg;
• mushrooms - 3 kg;
• onions - 12 pcs.;
• cream cheese - 2 kg;
• cream - 3 l;
• flour - 15-20 tbsp. l.;
• tartlets - 20-40 pcs.

Cooking technique:

1. Chop the mushrooms, breast and onion.
2. Fry.
3. Remove from heat when the liquid has completely evaporated.
4. Gradually add cream and flour to thicken the mass.
5. Divide into tarts.
6. Grate the cheese.
7. Sprinkle the top of the tarts with cheese.
8. Bake for 15 minutes in the oven at medium temperature.

Advice. Divide the filling into several parts. So it is more convenient to work with her. The same goes for the baking point. In a conventional home oven, it will not be possible to place all the tartlets at once. One option is to stack multiple trays on top of each other.

Festive salad "White Night"

"White Night" - perhaps one of the most simple salads on the birthday menu. We calculate the ingredients so that you can easily prepare an appetizer at home for 20 people or more.

From products:

• mayonnaise or sour cream;
• pickled mushrooms - 2 kg;
• hard cheese - 2.5 kg;
• potatoes - 20 pcs.;
• boiled meat - 3 kg;
• carrots - 10 pcs.

Recipe:

1. Take a few salad bowls and put finely chopped mushrooms on the bottom. If the mushrooms themselves are small, you do not need to cut them.
2. Chop the onion.
3. Fry it for vegetable oil.
4. Let the oil drain.
5. Lay the onion over the mushrooms.
6. Lubricate the ingredients with mayonnaise or sour cream.
7. Grate carrots.
8. Place in a salad bowl.
9. Lubricate with mayonnaise or sour cream.
10. Boil the meat and lay on top of the carrots. Add mayonnaise or sour cream.
11. Grate the cheese.
12. Place in salad bowls.
13. Pour in the sauce.

Advice. Let the salad sit for a few hours before serving. Use fresh lemon slices and herbs for garnish.

Arrange salad bowls on different edges of the table so that it is more convenient for guests to try the treat.

For meat, use boiled pork, beef or poultry. It is best to take the language.

Did you like our menu of salads and appetizers for a birthday party at home for 20 people? Can you share your recipes in the comments? And we are happy to write them down in our piggy bank ...)

How do we traditionally celebrate children's or adult birthdays in our country? The family gathers at the table, often calling relatives and guests. On the table should be many of the most different dishes, the preparation of which, as a rule, is handled by the hostess. It is clear that everyone has their own recipes for holiday table but what new dishes to serve?

In this section of our culinary portal you can find birthday recipes, simple and delicious. Photo recipes not only simplify the process of preparing dishes, they also help to understand what will take a long time in the end and whether this or that selected dish has a chance to take its place on your holiday table.

When compiling a birthday menu, it is important to divide everything into certain groups - these are cold and hot appetizers, salads, the main hot dish and, of course, dessert. When all categories are selected, you need to understand how many dishes are prepared for each category, and then look for suitable recipes. Be sure to remember that the menu is compiled taking into account the final number of guests and, of course, taking into account the wishes and taste preferences of everyone who gathers at the table. That is, when vegetarians were invited to visit, you need to try so that they have something to choose from and what to eat.

Already a specific choice, which dishes for a birthday, simple and tasty to serve, is decided by the hostess together with the hero of the occasion. The photo recipes presented in this material help to understand what exactly is suitable for an appetizer, which hot dish is optimal in a particular company, what to come up with for dessert so that it is tasty, not very high-calorie and, of course, beautiful. As a rule, birthday cakes are often bought today, but it seems to us that it tastes better. home baking, even the simplest, but made with warmth and love, there is nothing in the world.

With our site, which is entirely dedicated to cooking, it will be easy to decide what to cook for your birthday. It's fast and inexpensive, and the recipes with photos are presented with step by step description cooking process for each dish. We hope that our dishes and already compiled menus will help you no longer puzzle over how to surprise your guests and please yourself on the festive table. Even the simplest products are suitable for preparing gourmet dishes.

12.07.2018

Baked potatoes in the microwave (in a bag)

Ingredients: potatoes, salt, vegetable oil, dried paprika, ground black pepper, granulated garlic, herbs de Provence

Roasting potatoes in the microwave will save you a lot of time. But at the same time, the taste of the dish will not suffer at all. For a holiday or for a family dinner - a great side dish.

- 8-10 potato tubers;
- a little salt;
- 2-3 tbsp. l. vegetable oil;
- a pinch of ground paprika;
- a pinch of black pepper;
- 1/3 tsp granulated garlic;
- a pinch of Provence herbs.

14.02.2018

Fried hake with mashed potatoes

Ingredients: sea ​​fish, flour, egg, salt, ground black pepper, vegetable oil, lemon, potatoes

Fish in any form should be on the menu, whether it be the first course, second course or salads, appetizers. But to cook it so that everything is eaten, you need to be able to. Today we offer a recipe for fried hake with mashed potatoes - a ready-made second course for dinner.

Ingredients:
- hake - 600 grams,
- flour - 3 tablespoons,
- vegetable oil - 5 tablespoons,
- egg- 1 PC.,
- ground black pepper to taste,
- salt - to taste,
- lemon - 3 slices,
- mashed potatoes for garnish.

18.01.2018

Chicken breast in chips in the oven

Ingredients: chicken breast, kefir, sauce, seasoning, butter, flour, egg, chips, cheese

Today we will cook very tasty meat dish that absolutely everyone will love. I'm sure you've never tried this chicken breast in chips. I have detailed the recipe for you.

Ingredients:

- 300 grams of chicken breast,
- 100 ml. kefir,
- 30 ml. soy sauce,
- salt,
- black pepper,
- paprika,
- dry garlic
- chicken spices
- 20 ml. vegetable oils,
- 6 tablespoons flour,
- 2 eggs,
- 50 grams of cheese chips,
- 50 grams of hard cheese.

17.01.2018

Fast and tasty economy pizza on lavash

Ingredients: lavash, tomato, salami sausage, cheese, mayonnaise, ketchup, salt

Pizza can be cooked in 10 minutes if you do not use a flatbread as a base yeast dough, and ordinary thin lavash. It will turn out just as tasty and beautiful, but preparing such a dish is much faster and easier.

Ingredients:

2 pieces of thin pita bread;
- 1-2 pieces of tomato;
- 200 gr of sausage (such as Salami);
- 100 gr of hard cheese;
- 2 tablespoons mayonnaise;
- 2 tablespoons ketchup;
- salt.

17.01.2018

Fluffy biscuit in the microwave

Ingredients: condensed milk, flour, butter, egg, sugar, baking powder, soda, vinegar

We offer one of the options fast food delicious dessert for tea. Let's make a delicious biscuit with condensed milk and butter. And cook it in the microwave, which will significantly reduce the time.

Ingredients:

- 100 g wheat flour,
- 50 g butter,
- 3 chicken eggs,
- 100 g of condensed milk,
- 50 g of sugar,
- 1 teaspoon of baking powder (slaked soda).

16.01.2018

Bomb pies with cheese and tomatoes

Ingredients: flour, salt, vegetable oil, water, cheese, tomatoes, mayonnaise, dill, garlic

Many people know the recipe for bomb pies. If you still do not know how to cook these pies, then be sure to cook them. For starters, I take tomatoes and cheese, but you can use other starters, at your discretion.

Ingredients:

For test:

- one and a half glasses of wheat flour of the highest grade,
- a pinch of finely crystalline salt,
- 4 tablespoons of vegetable oil,
- 1 glass of water.

For filling:

- 130 grams of hard cheese,
- 4 tomatoes,
- 1 teaspoon of sauce (like mayonnaise),
- 2 pieces of dill greens,
- 1 clove of garlic.

16.01.2018

"Mussels" from prunes

Ingredients: prunes, cheese, boiled egg yolks, parsley, garlic, nuts, mayonnaise

Recently, for the first time, I served this appetizer of pseudomussels on the festive table, to my surprise, it sold out in minutes. Be sure to try it and you cook it, it turns out very tasty.

Ingredients:

- prunes - 150 grams,
- cheese - 70 grams,
- boiled yolks - 2-3 pcs.,
- parsley - 3-4 sprigs,
- garlic - 2 cloves,
- walnuts - 70 grams,
- mayonnaise - 80 grams.

11.01.2018

Pork medallions in the oven

Ingredients: pork balyk, semi-dry red wine, soy sauce, Russian cheese, sunflower oil, Italian herbs, spicy mixture for barbecue

These pork medallions are very tasty, juicy and satisfying. We cook them in the oven. Recipe with step by step photos I have detailed for you.

Ingredients:

- 300 grams of pork balyk;
- 50 ml. semi-dry red wine;
- 30 ml. soy sauce;
- 60 gr. Russian cheese;
- 50 ml. sunflower oil;
- 1 tsp Italian herbs;
- spicy mixture.

28.12.2017

How to bake whole mackerel in the oven

Ingredients: mackerel, lemon, oil, salt, pepper, herb

This whole mackerel baked in the oven with herbs and lemon turns out very tasty. The recipe is simple and fairly quick.

Ingredients:

- 1 mackerel,
- 2 slices of lemon,
- 2 tablespoons vegetable oil,
- salt,
- black pepper,
- 2 pinches of Mediterranean herbs.

23.12.2017

Simple and tasty boiled pork in a slow cooker

Ingredients: pork neck, water, rock salt, Bay leaf, black peppercorns, allspice, cloves, garlic, ground black pepper, fine salt

The slow cooker has become my savior, because with its help you can cook many different delicious dishes. Today I will tell you how to cook boiled pork in a slow cooker.

Ingredients:

- 1 kg. pork,
- 1.5 liters of water,
- 1 bay leaf,
- 3 peas of black pepper,
- 3 pcs. allspice,
- 3 pcs. carnations.
- 4-5 cloves of garlic,
- half tsp ground black pepper,
- 2.5 tsp salt.

16.12.2017

Korean potato

Ingredients: potatoes, soy sauce, ground black pepper, paprika, nutmeg, garlic, vegetable oil

Korean-style potatoes are very spicy and fragrant. This dish is sure to please all lovers of Korean salads. Soy sauce and spices give the dish a unique oriental taste. You should try this appetizer!

Required products:

- 500 g of potatoes;
- 50 ml of soy sauce;
- 1/2 tsp black ground pepper;
- 1/2 tsp ground paprika;
- a pinch of nutmeg;
- 1-2 cloves of garlic;
- 50 ml of vegetable oil.

12.12.2017

Sandwiches "Rosochki" from red fish with cucumber

Ingredients: slightly salted red fish, cucumber, long loaf, butter, greens

These sandwiches with red fish and cucumber are very easy to prepare. I usually make them for the holiday table. They leave with a bang.

Ingredients:

- 150 grams of red fish,
- 1 cucumber,
- loaf,
- 30 grams of butter,
- greens.

12.12.2017

Sandwich-salad "Ladybug"

Ingredients: loaf, eggs, processed cheese, garlic, parsley, tomatoes, olives, mayonnaise, salt

Decorating children's dishes is an integral part of cooking children's holiday. Egg mushrooms, carrot salad or hedgehogs with rice look original and interesting. However, you can come up with an original presentation even for the most simple meals. For example, it is beautiful to arrange a sandwich - a salad for a birthday or even just for breakfast, making them in the form of ladybugs.

Products:

- processed cheese - 1 pc.;
- celery or parsley with large leaves - 1 bunch;
- olives - 2 pcs.;
- salt - to taste;
- square loaf - 4 pieces;
- eggs - 2 pcs.;
- garlic - optional;
- tomatoes - 2 pcs.;
- mayonnaise - to taste.

11.12.2017

Georgian Duck Chakhokhbili

Ingredients: duck meat, onions, tomatoes, bell peppers, garlic, water, herbs, dill, table vinegar, salt, spices, refined oil

A hearty, tasty hot dish is prepared from duck meat, vegetables and spices. Georgian duck chakhokhbili is an appetizer that will decorate any table - both on weekdays and on holidays. Our recipe will tell you how to make it, watch and cook with us.

Ingredients:
- 1 kg of duck meat,
- 3 tomatoes,
- 4 cloves of garlic,
- 1 onion,
- 2 tablespoons of table vinegar 9%,
- 1 salad pepper,
- 1 bunch of fresh dill,
- salt to taste,
- seasonings to taste
- 2 tablespoons of refined oil,
- 300 ml of water.

11.12.2017

Modern salad "Fusion"

Ingredients: meat, carrots, potatoes, garlic, mayonnaise, oil, salt, pepper

Of course, such salads as olivier and fur coat will always remain classics, but today we will prepare a completely new and delicious Fusion salad, in which we have combined very interesting ingredients.

Ingredients:

- 200 grams of meat;
- 1 carrot;
- 1 potato;
- 1 clove of garlic;
- 2 tablespoons mayonnaise;
- 2 tablespoons vegetable oils;
- salt;
- black pepper;
- paprika.

Sometimes creating a menu for a birthday becomes a difficult task for the hostess. Every time you want to please your guests delicious meals and surprise with unusual recipes. And every time the hostess is faced with the question of the family budget: How tasty and beautiful to feed guests without spending a lot of money? Years of experience shows that optimal scheme holiday menu looks like this:

1. two or three salads;
2. several snacks;
3. second holiday dish with garnish.

Despite the fact that you always want to save money, you should not refuse one dish of expensive products. An example of such a dish is sandwiches with good caviar or baked salmon. The main decoration of the table can be a beautifully decorated cut of vegetables or fruits. Do not make several mayonnaise salads. It is better to make one original, the guests will appreciate it.

MAIN MENU FOR BIRTHDAY AT HOME FOR 10 PEOPLE:

FRENCH MEAT

• potato
• any meat
• spices

To cook meat in French, you need any meat. Pork is traditionally used, but a common recipe uses chicken meat. It should be fresh, cut into 1.5 cm thick across the grain. Such cutting of meat will allow it to remain tender and juicy. You will also need an onion, which is cut into rings and marinated in vinegar in advance. AT original recipe meat in French, the main thing is to follow the sequence of laying out products. On a greased baking sheet, meat is laid out, tightly to each other. Then onions and diced potatoes. All this is topped with spices and grated cheese. The dish is baked in the oven for about an hour.

MEAT "Accordion"

• pork or beef
• tomato
• mushrooms
• garlic, spices

Meat baked with an accordion is quite simple to prepare. For this, a long piece of meat is taken, cuts are made so that the thickness of the plate is one and a half centimeters. A slice of cheese, a circle of tomato and crushed garlic are placed in each cut. Mushrooms also cut into plates and put on a baking sheet next to the meat. Wrap everything in foil and bake for an hour and a half. Traditionally, mashed potatoes are used to serve meat as a side dish. However, potatoes are already in the “meat in French” dish, so to diversify the festive table, you can cook a side dish of rice with vegetables.

RICE WITH VEGETABLES IN THE MULTICOOKER

• carrot
• tomato
• frozen vegetable mix (corn, beans, peppers)
• tomato paste, spices

To cook rice with vegetables in a slow cooker, a lot of work is not required. Just chop the vegetables finely, put them in the multicooker bowl along with the pre-fried frozen vegetable mixture. Pour rice on top and pour water so that it covers the rice completely. Season everything with vegetable oil, tomato paste and spices. Turn on the multicooker in the "Rice" or "Cereals" mode for an hour and a half. After cooking, mix everything and serve.

SALADS AND SNACKS FOR BIRTHDAY AT HOME FOR 10 PEOPLE

As mentioned earlier, do not repeat in salads. For a menu for 10 people, it is enough to prepare one mayonnaise salad, one vegetable salad and various cold appetizers.

SALAD "TENDERNESS"

From the variety of salads with mayonnaise, it is preferable to choose puff salads. One of those simple but delicious salads is the salad "Tenderness"

• crab sticks
• boiled eggs
• boiled carrots
• grated cheese
• mayonnaise

There are several versions of this salad. In the first, each grated ingredient is separately mixed with mayonnaise. In the second, the grated products are smeared with sauce layer by layer. The order of the layers is determined only by the tastes and preferences of the household.

SALAD WITH CUCUMBERS AND WHITE BEANS

• Chinese cabbage
• cucumbers
• can of canned beans
• sour cream for dressing, spices to taste

Chop all ingredients into thin strips. Rinse the beans from the marinade and add to the greens. Season everything with sour cream and spices. If desired, the salad can be varied with other fresh vegetables, as well as boiled eggs.

No meal is complete without cold appetizers. They make the feast varied, and a beautifully decorated appetizer will decorate the festive menu. For a modest holiday for 10 people, it is enough to cook several types of snacks.

LAVASH ROLL WITH SALMON

• smoked salmon
• pita
• bell pepper
• processed cheese OK
• herbs, garlic

This appetizer combines the salty taste of fish and buttery cheese. Grate melted cheese mixed with garlic on thin pita bread. Top with herbs, finely chopped pepper and lay out the fish. Roll up, slice and serve. Such an appetizer will become tastier if it stands in the refrigerator for a while and soaks. To do this, the roll should be wrapped in cling film and left overnight or for several hours.

KOREAN-STYLE SQUID SNACK

• squid carcasses
• onion, carrot, garlic
• vinegar
• seasoning in Korean
• sunflower oil

Rinse squid carcasses, boil and chop into strips. Also chop the vegetables into strips. Fry the onion in sunflower oil until golden brown. Mix everything in a large bowl, season with spices, vinegar and insist in the refrigerator for several hours. In order to diversify the recipe, some add bell peppers, zucchini or another vegetable.

In addition to all this, not a single feast can do without meat and cheese cuts, as well as pickled mushrooms.

SWEET MENU FOR HOME BIRTHDAY

Every birthday must end with a sweet treat. On a sweet table for 10 people, you can prepare a fruit salad or a small cake.

FRUIT SALAD WITH ICE CREAM

• cream
• Walnut
• chocolate
• Apple
• banana
• orange

Cut all fruits into medium-sized cubes, peeling and seeds. Grind the nuts, and grate the chocolate on a medium grater. Combine fruit with nuts and ice cream, mix and refrigerate. Serve sprinkled with grated chocolate.

When compiling a menu for a birthday at home for 10 people, one must not only take into account the tastes of the invited guests, but also the seasonality of the products. Thanks to the presence of these two components, a birthday will leave many positive impressions.

If you are planning to celebrate something, but money is tight, this post is for you.

Today, with a very modest budget, I managed to cook six different dishes.

1. Chicken breast skewers.

2. Squid salad in tartlets

3. Stuffed chicken legs

4. Fish in beer batter

5. Pancakes stuffed with chicken and cheese

6. Sandwiches

So, how can you prepare a festive table for 10-20 people at the rate of 1000-1200 rubles.

First, a shopping list.

I bought everything in one place, but if you set out to reduce the amount of the purchase, then it might be worth going to specialized stores.

plus to it:

20 tartlets for 6 rubles - 120 rubles.

0.5 l of milk, skewers, garlic, adjika, chili sauce.

So let's get started.

Cut up 5 chicken breasts. Separate the fillet from the bones.

Cut into 100 pieces (each breast respectively into 20 pieces).

Peel two onions (I have a white onion). Grind on a coarse grater.

With the same grater, remove the zest from the lemon and squeeze out all the juice.

Add spices, a teaspoon of salt, two tablespoons of vegetable oil.

Stir and refrigerate for 2-3 hours.

Remove the skin from three legs with a stocking.

Separate the meat from the bones and cut it into small pieces.

Pour the remaining bones from the legs and breast with water, salt and cook over low heat.

When the bones are well cooked, cool them. Then separate the remaining chicken meat from the bones. There will be enough of it.

Salad pepper of two types. Two large red peppers, and 5 small green ones.

Rinse the red pepper, cut in half and remove the seeds and stalk.

Finely chop half of the pepper.

With the remaining three halves, do this: cut the even pulp into large pieces, often chop the rest finely as well as at the very beginning.

Set aside large pieces of pepper (25 pieces). And add small pieces to the chopped meat from the legs.

Adyghe cheese. Separate 1/3 and set aside separately. Cut the remaining 2/3 into small cubes.

Mix together the finely chopped flesh of the legs, Adyghe cheese, red lettuce pepper. add one a raw egg and a teaspoon of salt. Mix well.

Stuff the chicken legs with the resulting filling, fasten the holes with toothpicks.

Transfer the chicken legs to a saucepan, pour cold water, lightly salt. Cook over low heat after boiling for another 40-45 minutes. Then cool.

Remove the toothpicks from the cooked, cooled chicken legs and carefully cut into slices.

Cut the fish fillet into thin sticks. Add 2 teaspoons of prepared adjika and stir gently.

Remove the fish from the refrigerator.

Knead the dough: half a liter of milk, two cups of water, salt, sugar, a pinch of soda, 2-3 tablespoons of vegetable oil, 2 eggs and a pound of flour.

Fry 20 thin pancakes.

By the way, the best device for flipping pancakes in a pan is a Chinese stick. Try it!

Separate 1/3 from hard cheese. Most save for salad.

Grind a smaller piece of hard cheese and the remaining piece of Adyghe cheese on a grater.

Add finely chopped green onions (2-3 feathers).

Grind the boiled chicken meat (from the bones) with a knife.

Transfer to bowl with cheese. Add a teaspoon of chili sauce.

Stir the filling.

Stuff pancakes and roll up.

Cut each pancake in half diagonally.

I cooked "for export" so I immediately packed everything in a container or under a film.

For salad:

Cut the green salad pepper into strips and steam with a little water.

Clean and boil the squid. Cut into strips. Add 2/3 hard cheese chopped on a coarse grater, 2-3 cloves of garlic passed through a press, finely chopped green onions, steamed salad peppers.

Season with mayonnaise and stir.

Then fill the tartlets with this salad. But just before serving.

Thread the marinated chicken breast onto 20 wooden skewers, 5 pieces per skewer.

Place on a wire rack and bake in preheated oven for 30 minutes. Not more. Do not wait for the chicken to brown - otherwise dry the skewers.

From the remaining half kilogram of flour, pour a portion (about 4 tablespoons) onto a plate - for breading.

Pour the rest of the flour into a deep bowl. Add two raw eggs, a teaspoon of salt. Pour in half a liter of light weak beer.

Mix the batter well with a whisk.

From a whole liter bottle of vegetable oil, you should have more than 3/4 left. Pour the oil into a suitable saucepan or saucepan (I use a wok). And heat up for deep frying.

Bread the fish pieces in flour, then dip in batter and deep-fry.

Remove from oil with a slotted spoon. I got 40 pieces.

And lastly, sandwiches.

Hard boil the remaining 5 eggs (out of a dozen).

Salad pepper, cut into large pieces, bake in the oven.

Two rye loaves, two fresh cucumber and cut almost 400 grams of half-smoked sausage. You should have 25 pieces (slices). Cut each boiled egg into 5 pieces.

Brush slices of rye loaf with butter.

On top of the butter - a slice of cucumber.

Parsley sprigs - so that they protrude a little to the side.

Pieces of sausage.

Arrange slices of roasted lettuce on top of the sausage.

Pierce the sandwiches with skewers strung with pitted olives.

I cooked from 8 am to 2 pm, slowly, with breaks for coffee and chatting on the phone

Addition

Light but satisfying summer salad. Looks very elegant on the holiday table.

For 8 servings you will need:

700 grams of squid

4 small salad peppers

Salt for cooking squid

150 grams hard cheese

2-3 garlic cloves

1 small bunch of green onions (4-5 stalks)

mayonnaise or salad dressing

clean.

Boil for salad and cut into rings.

Grind the cheese on a coarse grater.

Finely chop the green onion feathers, holding the knife obliquely.

Cut the lettuce in half. Remove the stem and seeds.

Cut into strips.

Transfer to a saucepan, add half a glass of water and simmer, covered, until all the water has evaporated. Then cool down the pepper.

Put the squid rings, grated cheese, green onions and cooled peppers into a deep bowl. Add minced garlic.

Season with ready-made salad dressing or mayonnaise.

Stir and refrigerate for 30 minutes.

Pink salmon in beer batter

A fish prepared in this way is good for a festive, and especially a buffet table. It is always eaten very quickly and with pleasure and looks very elegant. The pieces are small, and even dieters are tempted to eat a piece.

For 6-10 servings you will need:

2 fillet halves from one pink salmon (about 800 grams)

2 tablespoons Caucasian adjika

6-8 tablespoons flour for breading

for batter:

500 grams of premium flour

0.5 liters of light weak beer

2 eggs

1/2 teaspoon salt

for deep fat:

1 liter refined vegetable oil

Separate the pink salmon fillet from the skin and cut into sticks 4-5 centimeters long, and about 1-1.5 centimeters wide and high. Lubricate the fish pieces evenly with adjika.

Prepare the batter. In a deep bowl, whisk together the flour, eggs and beer. Salt. Leave for 20 minutes for the gluten to swell. The dough should be as thick as sour cream.

Heat vegetable oil in a small saucepan.

Take fish pieces one at a time. Roll on all sides in flour. Dip in batter. Take out of the batter and let the excess dough drain. Dip in fryer. Try not to drop too much at once. The battered fish pieces should float freely in the oil without sticking to each other. Fry the fish in batter on both sides. In a well-heated oil, the pieces should immediately float up and the dough should “swell”. You need to fry no more than 5-7 minutes on each side. Remove the fish from the oil with a slotted spoon and be sure to put it in a colander beforehand. And then shift, simultaneously separating the drops fried dough- they will only spoil the look of the finished dish.

Such a dish is usually served either on a common large plate or on portioned plates - laying out a "hut" and eating with your hands. If you are cooking for a buffet table, you can stick skewers or toothpicks.

Stuffed chicken legs (boiled)

Legs stuffed with pepper and cheese are one of my favorite dishes. According to the method of preparation - boiling and natural gelling - it can also be attributed to galantines.

For 4-8 servings you will need:

2 large chicken legs with whole skin, about 500 grams each

1 raw egg

1 large red lettuce pepper (or different colors)

200 grams of Adyghe cheese

1/2 teaspoon salt

Rinse well-thawed chicken legs, carefully remove the skin from them, chop off the bone at the base.

Remove the meat from the bones and cut it into small pieces.

Remove stem and seeds from lettuce peppers. Cut the pulp of pepper and Adyghe cheese into small cubes, add chopped chicken meat, raw egg and salt. Mix well.

Fill the “stockings” removed from the legs with the resulting mass, fasten the holes with toothpicks.

Lay the stuffed chicken legs on the bottom of the pan and fill with water so that the water covers the chicken legs only 1-2 centimeters.

Bring to a boil and lower the heat. Cook at a very low boil for another 40 minutes.

Cool the chicken legs without removing from the broth. Then take out and remove the toothpicks.

I usually make this dish ahead of time and leave it overnight in the fridge.

Before serving, cut the chicken legs into slices of 1-1.5 centimeters thick and arrange on a dish.

Looks very elegant.

There is one more small addition. A couple of times I made a mistake in choosing the legs for this dish. Their peel had holes through which my filling fell out. Then I wrapped each stuffed leg in several layers of cling film. Then she filled it with water and put a plate on top, and a jar of water on it: an impromptu press was obtained, which did not allow the film to unfold during boiling. Under it, it is necessary to cool the legs.

Remove the film from the cooled chicken legs. Neither on appearance, nor on palatability cooking "under the film" will not be reflected in any way.

Drawing up a festive menu for a birthday requires a lot of effort from the hostess. After all, you want to surprise guests with new recipes, dishes, tastes and forms, and at the same time try not to make a hole in the family budget. As experience shows, the following festive dinner scheme works best: 2-3 salads, 2-3 appetizers and 1 festive main course with an appropriate side dish. Of course, you can save on everything, but for the festive table it is worth preparing at least one dish from expensive, gourmet products. These can be mini-sandwiches with caviar, puff salads with high-quality hard cheese, salmon steaks or natural pork cutlets.

Thinking through the menu, try not to repeat yourself: do not cook several puff salads, but rather compose one, but unusual, and prepare other salads from fresh vegetables or serve vegetables in the form of a beautiful cut.

Salad with smoked salmon and cheese

Ingredients:
150 g smoked pink salmon,
150 g soft cheese
100 ml sour cream
½ head of Chinese cabbage,
salt, black ground pepper.

Cooking:
Remove the bones from the fish and cut into thin sticks. Chinese cabbage cut into strips. Freeze the cheese slightly and grate on a coarse grater. Mix sour cream with salt and pepper. Mix all the ingredients and season with sour cream.

Layered salad in glasses

Ingredients:
700 g shrimp
100 g feta cheese,
1 cucumber
1 avocado
1 tomato
½ lemon (squeeze out the juice).
For sauce:
200 g mayonnaise,
100 g sour cream
a little ground black pepper.

Cooking:
Boil and clean the shrimp. Cut the tomato and cucumber into cubes. Cut the avocado in half, remove the pit, and drizzle with lemon juice to keep the avocado from turning brown. Cut the cheese into small cubes. Mix mayonnaise with sour cream and add ground black pepper. In 4 tall transparent glasses, lay the salad in layers, pouring sauce over each layer: shrimp - tomatoes - cheese - cucumbers - avocado slices - shrimp. Garnish with cheese cubes.

Salad "Lubovnitsa" with beets and carrots

Ingredients:
1 boiled beetroot
1 raw carrot
100 g hard cheese,
2-4 garlic cloves,
100 g seedless raisins,
100 g walnuts,
mayonnaise.

Cooking:
Grate the carrots on a fine grater. Rinse and pour raisins hot water for a few minutes. Grate the cheese on a coarse grater. Also grate the beets on a coarse grater. Walnuts chop with a knife. Mix carrots with raisins, combine cheese with garlic, passed through a press, mix beets with walnuts. Now put the salad in a tall transparent salad bowl in layers, spreading them with mayonnaise: carrots - cheese - beets. Grease the top of the salad with mayonnaise and sprinkle with nuts or herbs. To reduce the amount of mayonnaise in the salad, mix carrots, cheese and beets in separate bowls with mayonnaise and only then put them in a salad bowl. Prepared this way, the salad takes less time to soak. It can be served 30-40 minutes after preparation.

Puff salad "Monomakh's Cap"

Ingredients:
300 g boiled meat(veal or chicken meat from legs),
3 potatoes
3 eggs,
1-2 raw carrots
1 stack walnuts,
200 g cheese
mayonnaise.
For decoration:
1 ripe pomegranate
canned green peas.

Cooking:
Boil and cool the potatoes in their skins and eggs. Coarsely grate potatoes, eggs and hard cheese. Peel the carrots and grate on a fine grater. Crush or cut walnuts with a knife. Cut boiled meat into cubes. Mix all the products with mayonnaise separately and lay them on a flat dish in layers, forming a cone: potatoes - meat - eggs - nuts - carrots - cheese. Lubricate the cone with mayonnaise and decorate with pomegranate seeds and green peas.

Appetizer with sprats

Ingredients:
2 jars of sprats,
1 can of canned corn
1 can canned white beans in their own juice
200 g hard cheese,
1 loaf of "Borodinsky" bread for croutons,
3-4 garlic cloves,
greens, mayonnaise.

Cooking:
Cut the crusts from the bread, cut into cubes and dry in a low-heated oven. Drain the oil from the sprats, pour into a bowl with crackers and leave to soak for 5 minutes. Mash the sprats with a fork, pass the garlic through a press. Grate the cheese on a fine grater. Mix sprats, cheese, corn, beans and garlic and season with mayonnaise. Sprinkle with herbs. Add croutons right before serving, otherwise they will not crunch.

Cold appetizers. They, along with salads, precede the main treat and should not be very satisfying.

Salted Tongue Appetizer (Old Recipe)

Ingredients:
1 medium beef tongue
3 tbsp rock salt(large, not iodized),
1 tbsp Sahara,
1 head of garlic.

Cooking:
Mix salt, sugar and garlic, passed through a press. Wash your tongue, pat dry and roll in this mixture. Wrap your tongue in plastic bag, release the air and tie well. Put the tongue in a bowl, press down with a load to release the juice. Leave overnight at room temperature, then refrigerate for up to 10 days. Turn your tongue every day so that the tongue salts evenly. After this period, remove the tongue from the bag and, without washing off the salt, put it in a pot of cold water (you do not need to add salt to the water). Bring to a boil and boil until tender for 1.5-2.5 hours, depending on the size of the tongue. Ready language put in ice water for 1-2 minutes, then remove the skin and cool. Wrap the cooled tongue in cling film and store in the refrigerator until serving. Before serving, cut the tongue obliquely into thin slices.

Liver roll

Ingredients:
600 g liver (beef or chicken),
100 g butter,
2 large onions
2 carrots
¼ stack. fat cream,
3-4 bay leaves,
salt, pepper - to taste.
For filling:
100-150 g butter,
½ bunch of herbs (parsley, dill, etc.).

Cooking:
Spasser the chopped onion in vegetable oil until transparent and put in a bowl, squeezing out the oil. Grate the carrots on a fine grater, squeeze the juice through cheesecloth, fry until soft and also put in a bowl. Cut the liver into cubes (pre-clean the beef from ducts and films), fry over high heat, then reduce heat, salt, pepper, add bay leaf and simmer under the lid until soft. Cool and pass through a meat grinder twice along with onions and carrots. Beat the liver with the cream with a mixer, then add the softened butter and beat until fluffy. Beat the butter for the filling with a mixer, adding a little carrot juice. Grind the greens with a blender or cut very finely and add to the butter. Spread cling film on the table, spread the liver mass 1 cm thick and put in the refrigerator for a short time. Then spread butter with juice and herbs over the liver and wrap it in the form of a roll. Place in refrigerator and let cool completely. Cut into thin slices before serving.

Hot dishes. Our site invites you to cook the main dish according to one of these recipes. They are not complicated and are quite affordable. Boiled potatoes with butter or in the form of mashed potatoes are well suited for a side dish, crumbly rice and always a lot of fresh herbs and vegetables.

Beef rolls

Ingredients:
1 kg beef or veal pulp,
100 g pork fat,
500 ml sour cream
2-3 tbsp tomato paste,
salt, black ground pepper - to taste.

Cooking:
Rinse the meat and freeze it in the freezer. Cut the meat across the grain into thin slices. Beat the meat well on both sides. Lay the broken records on the table, salt and pepper on one side. Cut the lard into long sticks 5 mm thick. Put the block on the edge of the meat plate and roll it up. Roll up all the meat in this way. Pour some water into the roaster, place the rolls and pour sour cream sauce. To do this, mix sour cream with tomato paste and salt to taste. Put the chicken on a high heat and bring to a boil. Then reduce the heat to a minimum and simmer under the lid for 2-2.5 hours.

Stuffed legs "Chicken la-poule"

Ingredients:
8 legs,
2 stack walnuts,
¾ stack. cream (or non-acidic sour cream),
200-250 g pitted prunes,
spices,
a little hot pepper
salt,
vegetable oil for lubrication.

Cooking:
Carefully remove the skin from the legs, being careful not to damage it and turning it inside out. When you reach the joint, cut off the cartilage and remove the skin like a stocking. Remove the meat from the bones, turn it through a meat grinder along with nuts and prunes, add cream, salt, pepper and spices to taste. With the minced meat, start the skin from the legs and secure it with toothpicks. Grease with vegetable oil, salt and pepper, place on a baking sheet greased with vegetable oil. Put in an oven heated to 180-200 ° C for 20 minutes. Then cover the baking sheet with foil and bake for another 20-25 minutes.

Pork zrazy with cheese and mushrooms

Ingredients:
1 kg minced pork
3 bulbs
1 egg
20 ml milk
400 g fresh champignons,
100 g hard cheese,
50 butter,
½ loaf of stale white bread
salt, ground black pepper - to taste,
wheat bran or breadcrumbs.

Cooking:
Soak stale bread in milk for 30 minutes. Chop 1 onion very finely. Pass the minced meat along with the squeezed bread and onions through a meat grinder. Add salt, ground black pepper and stir. Prepare the filling: cut 2 onions into cubes, cut mushrooms and cheese into small cubes. Butter cut into cubes and put in the refrigerator. Saute the onion in vegetable oil until golden brown. Add the mushrooms to the skillet with the onions and sauté them until tender. Salt and pepper to taste. Divide the minced meat into 8 parts, make cakes out of it and put the onion and mushroom filling, a piece of butter and cheese in the center of each. Blind oval-shaped cutlets, roll in breadcrumbs and fry on both sides until cooked.

Chicken fillet in oriental style

Ingredients:
1 kg chicken fillet,
1.5 kg of pineapple pulp,
100 ml natural soy sauce,
2 tbsp chopped green onion,
2-3 garlic cloves,
100 g ketchup,
1 tbsp 6% vinegar,
1 tbsp seasoning curry,
½ tsp Sahara.

Cooking:
Grate the curry chicken fillet, place in a bowl and pour over soy sauce. Cover with a plate smaller than the bowl and place a weight on it. Leave to marinate for 30 minutes at room temperature. In the meantime, prepare the pineapple sauce: cut the pineapple into small cubes, heat the vegetable oil, put green onion and sauté until soft, then add garlic, passed through a press, and after a minute add pineapple, ketchup, sugar and vinegar. Stir, cover and simmer over low heat for 10 minutes. In a separate frying pan in hot vegetable oil, fry the chicken fillet for 5 minutes on each side (no longer, otherwise the meat will become tough). Serve the fillet by cutting it into slices and drizzling with pineapple sauce.

Quiche with pink salmon and shrimps

Ingredients:
300 g frozen butter,
500-550 g flour,
2 eggs,
2 tbsp sour cream
salt.
Filling:
300 g smoked pink salmon,
300 g boiled shrimp,
200 g hard cheese.
For filling:
400 ml 10% cream,
4 eggs.

Cooking:
Chop the butter with a knife, add flour and salt and rub the whole mixture into crumbs. Add eggs and sour cream and knead the dough. Let the dough rest for 30 minutes and put in a form with high sides, kneading with your hands to make the sides of the dough. Cover the dough with parchment or buttered baking paper and place a flat plate on top of it with a diameter slightly smaller than the baking dish and place a small oppression or sprinkle pebbles on top. This is necessary so that the dough does not rise during baking. Put the mold in an oven heated to 200 ° C for 30 minutes. Put diced fish and peeled shrimp on the prepared base, sprinkle with cheese. Combine eggs with cream and beat well. Pour the cake with the resulting lush mass and put the form back into the oven. Bake until filling is cooked through, about 30 minutes.

Pork natural cutlets with a surprise

Ingredients:
800-900 g pork fillet (loin),
2 tomatoes
2-3 garlic cloves,
1 egg
½ tsp hops-suneli,
sprats,
breadcrumbs.

Cooking:
Cut the pork into pieces 1 cm thick and lightly beat off. Make an incision in the form of a "pocket" without cutting all the way through. Blanch the tomatoes in boiling water for 1 minute, then put in ice water for 5 minutes and remove the skin. Cut into slices, salt and fry in vegetable oil on both sides so that the slices do not blur. Pass the garlic through a press and mix with seasoning and salt. With this mixture, rub the meat from the inside of the “pockets”. In each "pocket" put 1 sprat (or 2 if the sprats are small), 1 slice of tomato and stab with toothpicks. Whisk the egg with salt, pepper and ½ cup. water, dip the meat in the mixture, then roll in breadcrumbs and fry on both sides in vegetable oil.