Interesting main dishes for the holiday table. What to cook for a birthday: a selection of delicious recipes

Some hot dishes are already pretty boring, but on a holiday you want to surprise your family and friends with incredibly delicious dishes. Therefore, it’s worth getting acquainted with original recipes for aromatic cod, tender pork and beef, salmon with shrimp and cheese.

Pork chops will please both adults and children. It’s not difficult to prepare them, and the result will meet all expectations.

For preparation you will need the following ingredients:

• 500 g pork;
• a glass of milk;
• egg;
• half a glass of flour;
• 1 small spoon of sugar;
• half a teaspoon of salt;
• ground pepper;
• oil for frying.

Recipe:

1. Fresh meat is washed and cut into portions. With 500 g you get about 5 pieces 1 cm thick.
2. The pieces are beaten with a special hammer.
3. Mix salt, pepper and sugar in a plate.
4. Rub each piece with this mixture and pour milk over them.
5. Turn the meat periodically.
6. Break an egg in a plate, beat it with a fork, salt and pepper.
7. Take out the chops one by one and roll them in flour.
8. Then put into the egg mixture.
9. Fry the chops in oil on both sides until fully cooked.

The finished dish is decorated with herbs and served with mashed potatoes or a light salad.

Potato boats stuffed with chicken and vegetables

You can delight your family and feed your guests with original stuffed potato boats.

• 5 potato tubers;
• 1 chicken fillet;
• tomato;
• Bulgarian pepper;
• greenery;
• green onion;
• butter;
• salt, black pepper;
• 100 g cheese.

For the sauce take:

• 50 g flour;
• 750 ml milk;
• 40 g butter;
• salt pepper.

Step by step recipe:

1. Chicken fillet is boiled until cooked.
2. The potatoes are boiled in their skins until half cooked. Peel off the skin.
3. The sauce is being prepared. To do this, fry the flour in butter until golden brown. Add milk and simmer until thick, stirring constantly. Salt and pepper to taste.
4. The cooled potatoes are cut in half lengthwise and hollowed out using a spoon and knife, giving it a boat shape.
5. Finely chop onions, peppers and chicken.
6. Fry the filling in a frying pan for 5 minutes.
7. Add diced tomatoes. Simmer for 3 minutes.
8. Add chopped greens and green onion rings.
9. Fill the boats with the resulting filling.
10. The prepared sauce is poured into the mold.
11. Lay out the stuffed potatoes and sprinkle grated cheese on top.
12. Bake the boats for 15-20 minutes at a temperature of 180 degrees.

The composition of the filling can be changed as desired by adding mushrooms, beans, and corn.

French-style meat with potatoes and tomatoes

For any celebration you can cook meat in French. Together with potatoes and tomatoes, it turns out satisfying and aromatic.

It is prepared from the following products:

• 600 g meat;
• 800 g potatoes;
• 250 g tomatoes;
• 200 g onion;
• 2 cloves of garlic;
• 100 g cheese;
• 350 g sour cream;
• salt pepper;
• vegetable oil.

Preparation progress:

1. The pork is cut into slices 1 cm thick. Each piece is beaten and seasoned with salt and pepper.
2. Then prepare the sauce. To do this, mix sour cream with pressed garlic, herbs and pepper.
3. Potatoes are peeled and cut into slices. Salted.
4. The onion is chopped into half rings.
5. Tomatoes are cut into slices.
6. Pour a little vegetable oil into the mold.
7. Lay out a layer of potatoes and coat it with sauce.
8. Onions are laid on top, then meat and sauce, then onions again.
9. Next, place the potatoes with sauce.
10. The last layer is tomatoes. They are also coated with sauce.
11. Cover the pan with foil and place in a preheated oven for 60 minutes. Temperature – 200 degrees.
12. 10 minutes before cooking, sprinkle the dish with grated cheese.

Serve the meat in portions, garnished with parsley sprigs.

Stuffed chicken drumsticks for birthday

Chicken lovers will appreciate the stuffed drumsticks. The legs are affordable and quite easy to prepare. When choosing recipes for a birthday, you should pay attention to this original dish.

Required ingredients:

• 6-8 chicken drumsticks;
• 300 g champignons;
• 90 g processed cheese;
• bulb onions;
• salt pepper;
• vegetable oil.

Step by step recipe:

1. The skin is carefully removed from the shins.
2. Cut the meat from the bones and finely chop it with a knife or grind it using a blender.
3. Finely chop the mushrooms and onions as desired.
4. Fry them in oil and cool.
5. Add minced chicken to them.
6. The cheese is grated on a grater. Mix with minced meat and mushrooms. Pepper, salt.
7. Stuff the drumsticks with the prepared filling and place them in a baking dish.
8. The skin on the side of the knee is folded so that the minced meat does not fall out during baking.
9. The legs are greased with oil, salt and pepper.
10. Cook them for 35 minutes at 180 degrees.

Serve drumsticks with fresh vegetables. It’s not a shame to put such a dish on the holiday table.

Meat baskets with mushrooms, with hot cheese

A recipe for meat baskets with mushrooms will help you surprise your friends and family. An original dish will decorate the table and a reason for praise to the hostess.

Required Products:

• 0.5 kg beef;
• 0.5 kg pork;
• 1 kg of mushrooms;
• 3 onions;
• 3 tomatoes;
• 150 g cheese;
• 3-4 cloves of garlic;
• salt pepper;
• coriander;
• paprika;
• olive oil.

Cooking method:

1. The meat with two onions is ground through a meat grinder.
2. The minced meat is peppered and salted. Mix and beat well.
3. The remaining onion is chopped into cubes and fried in oil.
4. Separately, sliced ​​mushrooms are sautéed. Small specimens do not need to be chopped.
5. Coriander and salt are added to the mushrooms.
6. Finely chop the tomatoes and add pressed garlic to them.
7. The greens are chopped and added to the tomatoes. Season with olive oil.
8. The cheese is grated on a fine grater.
9. Form small balls from the minced meat and place them on a baking sheet lined with paper.
10. Make a depression in the center of each ball with your hands, giving it a basket shape.
11. Onions and mushrooms are placed inside the minced meat.
12. Place the mold in the oven for 15 minutes. Cooking temperature – 200 degrees.
13. After the time has passed, remove the baskets from the oven and sprinkle with cheese. Place to cook for another 10 minutes.
14. Then tomatoes, garlic and herbs are placed on the melted cheese.
15. After 10 minutes the oven is turned off.

The meat baskets are served hot.

Squid rings in batter

Squid fries are great as a snack for dinner. Seafood is rich in healthy minerals and vitamins, and in combination with creamy sauce it will become a family favorite dish.

Let's prepare squid rings in batter.

• 250 g squid;
• 2 eggs;
• 40 g flour;
• 50 g breadcrumbs;
• vegetable oil for frying;
• lemon juice;
• salt, black pepper.

For the sauce take:

• 15 g onion;
• 5 g mustard;
• 10 g green onions;
• 1 clove of garlic;
• 2 tablespoons cream;
• 5 g soy sauce.

Cooking method:

1. Squids are cleaned and cut into rings 1 cm thick.
2. They are marinated in lemon juice with pepper and salt.
3. Beat the eggs.
4. Flour and breading are poured into separate plates.
5. First, the rings are rolled in flour, then in eggs and breadcrumbs. Leave them to sit for a while so that the breading dries.
6. Heat sunflower oil in a saucepan and lower the rings into it. You can deep-fry squid. Cooking time – no more than 1.5 minutes.
7. Place the rings with a slotted spoon on paper towels.
8. Next, prepare the sauce. Cut the onion into small cubes, add cream, mustard, pressed garlic and soy sauce. Mix everything well.

The rings are served with cream sauce.

Classic holiday meatloaf

This holiday meatloaf is filling and nutritious. To prepare it, you should use a proven recipe.

For the meat dish you will need:

• 700 g minced beef;
• bulb;
• 1 tablespoon mustard;
• half a glass of barbecue sauce;
• a teaspoon of chili;
• salt and pepper;
• a small pack of crackers;
• 1 egg;
• 3500 g bacon.

Step by step recipe:

1. Mix minced meat and finely chopped onion in a deep plate.
2. Add barbecue sauce and mustard, sprinkle with seasonings and salt.
3. Break an egg into the minced meat.
4. Add breadcrumbs or crushed crackers.
5. All ingredients are thoroughly mixed.
6. Place the bacon slices on a baking sheet lined with foil.
7. The minced meat is distributed in a dense layer over the bacon.
8. Wrap the minced meat in slices. The roll should be seam side down.
9. The roll is topped with barbecue sauce.
10. Bake the dish in the oven for 1 hour at 180 degrees.

The finished dish is cooled and cut into pieces.

Chicken tabaka for birthday

To prepare chicken tabaka, you need to take the following ingredients:

• 600 g chicken;
• salt, black and red pepper;
• 4 cloves of garlic;
• basil;
• paprika;
• 200 ml tomato juice;
• dill;
• melted butter.

Recipe:

1. The chicken is washed, placed on its back and the breast is cut lengthwise into 2 parts.
2. The entrails are removed and the carcass is opened.
3. Place the chicken cut side down and cover with a plastic bag.
4. Beat the meat with a kitchen hammer, breaking bones and cartilage.
5. Sprinkle the carcass on both sides with pepper and salt and rub in the spices. Leave the chicken for an hour.
6. Garlic pressed through a press is fried in olive oil.
7. Add pepper, basil and paprika to it.
8. Pour in tomato juice and simmer for 2-3 minutes.
9. Heat ghee in a cast iron frying pan. You can replace it with vegetable or creamy.
10. Place the chicken in the pan, wings down. Fry it over medium heat with the lid closed, which should be smaller than the diameter of the frying pan.
11. Place a weight on top and fry for 15 minutes.
12. The carcass is turned over and coated with tomato sauce. Fry the meat on the other side for 10-12 minutes.
13. Dill is crushed and sprinkled on the finished product.

The result is a delicious dish that both adults and children will enjoy.

Bacon Potato Casserole

Bacon Potato Casserole is pretty easy to make. Even a novice cook can handle it.

For preparation you will need:

• 7 potato tubers;
• 2 onions;
• 150 g smoked bacon;
• egg;
• 150 ml sour cream;
• 150 g hard cheese;
• pepper and salt.

Preparation progress:

1. The onion is peeled and cut into feathers.
2. Peel the potatoes and cut them into medium-thick slices. They are steamed so that they do not fall apart.
3. Smoked bacon is cut into cubes and fried in a dry frying pan. Add onion to it and keep on medium heat until the vegetable turns golden.
4. Cheese is grated.
5. Some of the cheese is mixed with egg and sour cream, pepper and salt are added.
6. Place half the potatoes on the bottom of the mold. Onion and bacon are placed on top, and the remaining potatoes are placed at the very end.
7. The casserole is poured with sauce and sprinkled with grated cheese.
8. The dish is cooked in a preheated oven for 20 minutes.

Serve the casserole hot with fresh cabbage salad.

Cod baked in garlic sauce

The cod in the sauce is very tender and flavorful. It is perfect as a dietary dish and will appeal to those who are watching their figure.

• 200 g cod;
• Chile;
• 5 g garlic;
• thyme;
• rosemary;
• olive oil;
• salt and pepper;
• bell pepper

Preparation progress:

1. Bell pepper and garlic are finely chopped into petals.
2. The cod is salted and peppered.
3. Pepper, garlic, thyme and rosemary are stewed in a frying pan.
4. Add cod. Simmer the fish for 10-15 minutes, pouring oil over it.
5. The fish is placed on a plate.
6. Whip the remaining oil with a whisk until foamy and pour it over the fish.

Before serving, decorate the dish with herbs or pieces of baked bell pepper, rolled into a rosette.

Julienne of salmon and shrimp

To prepare julienne with seafood you will need:

• 300 g shrimp;
• 300 g salmon;
• 250 g hard cheese;
• heavy cream;
• parsley.

Step by step recipe:

1. Salmon is cut into small cubes.
2. Grate the cheese on a medium grater.
3. Thawed shrimp are placed on the bottom of special molds, and salmon is placed on top.
4. Add 1 tablespoon of cream to each mold.
5. Sprinkle generously with cheese.

Bake the julienne for 20 minutes at 180 degrees.

Mackerel stuffed with vegetables in the oven

Mackerel is ideal for baking. It has few bones, and the meat is juicy and flavorful.

For stuffed fish you will need:

• 1 mackerel;
• 100 g dill;
• lemon;
• carrot;
• salt pepper;
• garlic;
• spices for fish.

Step by step recipe:

1. The entrails and gills are removed from the fish, the carcass is washed and sprinkled with spices and salt.
2. While the fish is marinating, cut the onion into thin half rings and fry in vegetable oil.
3. Grate the carrots on a coarse grater and add them to the onions. Salt and simmer until half cooked.
4. Half a lemon is cut into slices, and the juice is squeezed out of the remaining part.
5. The foil is folded in half, greased with oil and the mackerel is placed on it, back down.
6. Stuff the fish with vegetables and lemon slices.
7. Wrap the foil and place the mackerel in the oven for 25 minutes. Temperature – 180 degrees.
8. Squeeze garlic into vegetable oil, add herbs and lemon juice. The hot fish is poured with the resulting sauce.

Along with the fish, you can bake potatoes and mushrooms in foil.

Beef, baked whole piece

Hot dishes for the holiday table should be thought through in advance. We suggest preparing a bright, juicy and satisfying piece of meat for a special occasion. Thanks to some tricks, the beef will turn out tender and flavorful.

Required Products:

• 1 kg beef;
• 2 onions;
• carrot;
• 2 bell peppers;
• 0.5 glasses of dry white wine;
• 1 small spoon of honey;
• 6 slices of bacon;
• salt pepper;
• 1 tablespoon mustard;
• laurel leaf;
• peppercorns.

Recipe:

1. The beef is washed and rubbed with pepper and salt.
2. Coat the meat with mustard and set the piece aside.
3. Chop onions and carrots.
4. Place vegetables on the bottom of a baking dish.
5. Add peppercorns and bay leaves.
6. The beef is wrapped in slices of bacon and placed on a bed of vegetables.
7. Slices of red pepper are placed on the meat.
8. Honey is dissolved in wine and poured into a container with beef.
9. Cover the pan with foil and place in a preheated oven for 1.5 hours. Cook at a temperature of 180 degrees.
10. After the time has passed, the meat is removed from the mold and coated with the resulting sauce. Then put back in the oven for 10 minutes.

The finished dish is placed on a plate and decorated with vegetables. Whole baked beef will become a real culinary masterpiece.

Chicken fillet with bell pepper

Bell peppers and chicken go well together. Therefore, it is worth preparing a stew with vegetables as an addition to a side dish - rice or mashed potatoes.

You will need the following products:

• 500 g fillet;
• 2 bell peppers (red);
• bulb;
• 2 tablespoons vegetable oil;
• 1.5 tablespoons flour;
• 2 large spoons of tomato paste;
• 2 cloves of garlic;
• black pepper;
• salt.

Cooking step by step:

1. The fillet is washed and cut into medium pieces.
2. The chicken is dredged in flour and fried in a heated frying pan until golden brown. Place the pieces on a plate.
3. Thinly slice the onion. Fry it until half cooked.
4. The peeled pepper is cut into strips and added to the onion. Fry vegetables for 5 minutes.
5. Pressed garlic is added to the vegetables.
6. Add chicken fillet to the pan. Stir, salt and pepper.
7. Tomato paste is diluted with half a glass of water and added to the products.
8. Simmer the ingredients for 20 minutes.

CUTLETS IN BACON - delight the sense of smell and eye, stimulate appetite

This recipe is for those who are tired of traditional cutlets, but it is not possible to completely abandon them. Bacon-wrapped cutlets are a completely new, original version of this dish. Firstly, the shape is interesting: cutlets formed from minced meat are wrapped in thin strips of bacon. But there is one more secret: if you add curd and hard cheese to the minced meat, the cutlets will turn out especially juicy.

Ingredients:

• Minced meat to your taste - 500 grams;
• Bacon - 100 grams;
• Curd cheese - 100 grams;
• Hard cheese - 50 grams;
• Breadcrumbs - 100 grams;
• Parsley - 1 bunch;
• Zest - 1 lemon;
• Onion - 1 piece;
• Garlic - 3 cloves;
• Egg - 1 piece;
• Salt and pepper - to taste.

Cooking method:

1. First, chop the onion and garlic and fry in vegetable oil.
2. Then grate the hard cheese, mash the curd cheese with a fork, add finely chopped parsley, breadcrumbs, lemon zest, egg, onion and garlic and mix everything with the minced meat.
3. Salt and pepper to taste, knead well and put in the refrigerator for 1 hour.
4. From the resulting minced meat, form cutlets and wrap each with a strip of bacon.
5. Place the cutlets in a frying pan with heated oil and fry on both sides under the lid, 3 minutes per side.
6. The cutlets are ready!

2. LYULYA - "HOLIDAY"

WE WILL NEED:

• Prunes (without pits) - according to the count.
• Minced beef-700g.
• Minced chicken-300g.
• Onions - 1-2 pcs.
• Egg - 1 pc.
• Salt, pepper, spices - to taste.
• Puff pastry-200g.
• Skewers - one by one.

Place 1 prune on the skewers. If the skewers are wooden, soak them in water for 30 minutes in advance.

From a mixture of minced meat, onions, and eggs, prepare the final version of the minced meat, add salt, pepper and stick around the prunes on skewers, giving them a traditional shape (lyula).

Roll out the puff pastry 1mm thick, cut into strips of arbitrary width. And, starting from the tip with (light!) stretch, wrap the cradle with an arbitrary slope.

Pour a little water and a little vegetable oil into a baking tray and place the prepared lula. Bake in an oven preheated to 180 degrees until golden brown.

Recipe from the category - fast, tasty and satisfying! I love it very much, I never forget and often cook my favorite Ukrainian cuisine! Agree that modern Ukrainian cuisine is quite different from classical cuisine. Integration into European countries and the fashion for cuisines of Asia and the East have an effect, but still, in spite of everything, it has retained its unique taste, style and Ukrainian flavor!

number of servings - 4

cooking time - 60 minutes

Ingredients:

1. 1 kg of pork neck, cut into oblong pieces 2x4 cm

2. 1 large onion, cut into pieces

3. 3 cloves of garlic

4. 1 large red meaty pepper, cut into half rings

5. 1 large green meaty pepper, cut into half rings

6. 2 ripe fresh tomatoes, cut into pieces, can be used in their own juice

7. salt, pepper from the mill, bay leaf, pink or black peppercorns, parsley

8. 50 ml vegetable oil

additional ingredients for roast:

1. Peel 1 kg of potatoes and cut into 2x2 cm pieces

2. 40 g butter

3. 250 ml vegetable or meat broth

Cooking method:

Heat the oil well and quickly fry the meat in it until golden brown. add onion and garlic, simmer for 3-4 minutes.

Add peppers and tomatoes, simmer for 5-7 minutes.

Cover with a lid, reduce heat and simmer in its own juice for 15 minutes.

Remove the lid, add salt and pepper, add heat and simmer until the liquid has evaporated by half.

Divide the finished meat into 2 parts. Place half the meat in a saucepan, pour in 1 cup of vegetable or meat broth, let it boil and add potatoes, bring to a boil, add salt if necessary.

Remove heat, add oil and bay leaf.

Cover and simmer until potatoes are tender, about 15 minutes. Remove from heat, add parsley and let simmer a little.

I served the remaining meat with rice. Bon appetit!

4. DELICIOUS SHASHLIK IN THE OVEN

The meat is indistinguishable from grilled meat! Guests always ask where I barbecued, because we live in an apartment)).
The preparation is simple, and the meat turns out tender, juicy, and lightly fried.
Delicious! Try it! I recommend!

Secrets of preparing such meat:
1. You need to cook in a baking sleeve.
2. on an onion bed. Moreover, the onion should be pickled. It is this that most of all gives the meat the taste of kebab.

Ingredients:

• Pork
• Spices

Preparation

Meat is best prepared in pieces. I tried entrecotes - not so tasty.

Cut off pieces of meat. I cover with cling film. I hit it hard. Then I remove the film, pepper, salt and lightly beat again.

Then I put the meat in a bowl, pour in spices for the shish kebab. I cut one onion into pieces and forcefully crush it into the bowl with the meat.

I leave it to marinate for 2 hours.
An hour before cooking, I marinate the onions separately from the meat.
I cut the onion into half rings. I pour it into a bowl. I pour boiling water over it. I pour in 3-4 tbsp. vinegar, 2 tbsp. sugar, salt. You can also add lemon juice.

So, let's start with the main preparation.

Preheat the oven.

I put baking paper on a baking sheet. I cut the sleeve to a length slightly longer than the baking sheet itself. I tie it on one side.

Place the onion in the sleeve. Carefully distribute it along the bottom of the sleeve.

Place the meat on top of the onion. Do not mix with pickled onions. We tie the other end of the sleeve. And we make several punctures on the top of the sleeve.

Place in the oven and bake for about 1-1.5 hours. Depends on the oven. The meat should be lightly browned. Take it out and put it on a plate. The onions are also very tasty!

20 pork chop recipes

Pork chops

We will need:

• 600 grams of pork neck,
• 1 chicken egg,
• 4 tablespoons breadcrumbs,
• 1/4 teaspoon ground black pepper,
• 1 teaspoon salt.

1. Wash the pork neck and cut into pieces 1 cm thick.
2. Beat the egg, then add salt and pepper. Dip pieces of meat into the resulting mixture and roll them in breadcrumbs.
3. Fry the chops on both sides until golden brown over medium heat.
4. Decorate with greenery.

Pork chops (carb)

Cut the back of the pork into pieces with a rib. After carefully beating the meat, salt and pepper it, dip it in egg, roll in flour or breadcrumbs, put in a frying pan in heated fat and fry on both sides until brown. Place the finished chops on a platter and pour in melted butter. Served with fried potatoes and stewed sauerkraut.

Ingredients:

• pork 800 g
• eggs 2 pcs
• flour 2 tbsp. spoon
• fat to taste
• ghee 20 g
• salt to taste
• pepper to taste

Pork chops with cheese

For preparation you need: 500 grams of pork (without streaks), 100 grams of cheese, parsley, pepper, salt.
1. Cut the meat into slices 2 cm thick, beat it lightly. Finely chop the parsley and cheese into small slices (cut the cheese into smaller slices than in the photo).
2. Cut the pieces of meat lengthwise, making “pockets”. Rub the meat on both sides and inside the slits made with salt and pepper. Then put cheese and parsley into the “pockets” and secure with toothpicks.
3. Place the meat in a heated frying pan, greased with vegetable oil, and fry until golden brown on both sides.
4. The chops are ready. Don't forget to get your toothpicks!

Chopspork with tomatoes

For cooking you need: 1 kg of pork, 200 g of tomato, 1 onion, mayonnaise, pepper, salt.

1. Rinse the meat, dry it and cut it into slices 1 cm thick, add salt and pepper and leave in mayonnaise for 40-60 minutes.
2. Cut the onion and tomato into rings.
3. Place the meat on a baking sheet greased with vegetable oil, put onions and tomatoes on top, and pour mayonnaise over it. Bake in the oven until done.

Pork chops with tomatoes are very juicy thanks to tomatoes and onions. By the way, baking meat in the oven is one of the healthiest ways to cook it at home!

Pork chops with cheese

Beat the pork tenderloin, roll in flour and egg. Place in a wide pan, pre-grease it with vegetable oil and heat for 3 - 4 minutes. Fry at full power for 3-4 minutes on each side, then add salt and pepper and cover the pork with thin slices of cheese. You can put a little mayonnaise on top of the cheese. Bake for 5-6 minutes at 100% power. When serving, sprinkle with chopped herbs.
Ingredients for 4 servings:

• pork tenderloin 400 g
• salt to taste
• pepper to taste
• flour to taste
• cheese 100 g
• mayonnaise 0.5 teaspoon
• eggs 1 piece

Pork chops with tomato sauce

Wash the pork, cut into portions, beat, salt and pepper. Dip pork pieces into beaten eggs, bread them in breadcrumbs and fry in a frying pan in vegetable oil. Wash the lemon and cut into slices. Peel the garlic, wash it, chop it. To prepare tomato sauce, wash the tomatoes, pour boiling water over them, remove the skin and rub through a sieve. Add garlic, ginger and soy sauce to the resulting puree. Place the chops on plates, pour over tomato sauce and garnish with lemon wedges.

Ingredients:

• pork 500 g
• eggs 2 pcs
• tomatoes 2 pcs
• garlic 1 clove
• breadcrumbs 4 tbsp. spoon
• vegetable oil 2 tbsp. spoon
• soy sauce 1 tbsp. spoon
• lemon 1 piece
• pickled ginger 1 teaspoon
• pepper to taste
• salt to taste

Pork chops with prunes

Prepared in the microwave
Beat the pork tenderloin with a hammer, roll in flour, place in a hot dish greased with vegetable oil. Fry at full power for 3-4 minutes on each side. Add salt. Gently sprinkle the meat with flour and pour in the dry wine. Heat under the lid until the sauce thickens for 5-6 minutes at 100% power. During this time, cut the washed pitted prunes into 2-3 parts, finely chop the carrots into strips. Put everything into the sauce, add spices and simmer under the lid for another 5-6 minutes at maximum power. Let it brew for 5-7 minutes. You can serve potatoes, pasta, and water porridge as a side dish.

Ingredients for 4 servings:

• pork tenderloin 400 g
• vegetable oil how long will it take
• flour to taste
• dry wine 0.3 glass
• prunes 7 pcs
• carrots 1 piece
• salt to taste
• spices to taste

Pork chops in fruit jelly

For the recipe you will need:

• pork - 650-700g
• butter - 20g
• fruit juice (orange, pineapple or any other)
• gelatin - 20g
• pitted olives - 40g
• gherkins - 80g
• lettuce leaves - 1 bunch
• salt to taste

Beat the pork meat and fry on both sides in a well-heated frying pan. Then prepare the jelly: add pre-soaked gelatin to the hot juice. Place the chops on a plate, garnish with olives, gherkins and pour over fruit jelly. The finished dish is served on lettuce leaves.

Recipe for pork chops in batter

• 650 g pork
• 100 ml vegetable oil
• 50 g butter
• ground black pepper to taste
• salt to taste
• 1 glass of milk
• 1 cup flour
• 5 eggs

Cooking method:
Cut the pork meat into portions and beat with a kitchen hammer. Rub with salt and pepper to taste.
Fry in vegetable oil until done. Let cool.
Grind flour with yolks and salt. Add milk and whipped whites. Mix carefully.
Dip each chop in the batter and fry in boiling vegetable oil until golden brown.
When submitting chops drizzle with melted butter and garnish with a complex side dish of carrots, green peas and fried potatoes.

Juicy chops

• 500 g pork
• 1 egg
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• vegetable oil for frying

Cooking method:
Wash the meat and cut into thin slices. Then beat the pork with a mallet.
In a bowl, combine the egg with flour, salt and pepper. Mix everything well. Dip each piece of meat into the prepared egg mixture and place in a frying pan heated with vegetable oil.
Fry the chops on both sides over low heat until golden brown. Then place the chops on a platter.

Pork chops recipe

• 700 g pork
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

for batter:

• 1 cup flour
• 2/3 cup milk
• 4 eggs
• 1 tbsp. spoon of vegetable oil
• salt to taste
• Cooking method:

1. Dilute the flour with warm milk, add eggs and vegetable oil. Mix everything and leave for 20 minutes to swell.
2. Wash the pork, dry it with a paper towel and cut into thin portions. Then beat each piece of pork with a kitchen hammer and rub with salt and pepper.
3. Dip the prepared pieces of meat into the prepared batter and fry in hot vegetable oil on both sides until an appetizing golden brown crust forms.

Chop in breadcrumbs

• 150 g pork
• 1 egg
• 30 g breadcrumbs
• salt to taste
• ground black pepper to taste
• vegetable oil for frying

Cooking method:

1. Wash the meat, rub with salt and pepper. Then beat it with a kitchen hammer on both sides.
2. Beat the egg and dip the pork in it. Next, roll the meat well in breadcrumbs.
3. Place the chop in a frying pan with heated vegetable oil and fry until cooked on both sides.

Pork chops

• 700 g pork fillet
• 2 eggs
• 200 g flour
• salt to taste
• ground black pepper to taste
• vegetable oil for frying

Cooking method:

1. Wash the meat well and cut into portions. Then beat the pieces of pork well on both sides using a kitchen hammer. Sprinkle with salt and pepper.
2. Roll each piece of meat in flour.
3. Beat the eggs with a whisk. Dip pork fillet into egg mixture.
4. Heat a frying pan with vegetable oil and place the chops in it. Fry on both sides until nicely browned. Next, reduce the heat and fry until the meat is cooked.

Delicious chops

• 600 g pork
• 2 eggs
• 2/3 cup cream
• 3 tbsp. spoons of flour
• 2 cloves garlic
• 200 ml water
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

Cooking method:

1. Wash the meat and cut into pieces for chops. Then beat the pork well on both sides with a kitchen hammer.
2. Rub the pork pieces with salt and pepper. Combine eggs with cream and beat. Dredge each piece of meat generously in flour. Then dip into the prepared egg mixture and roll in more flour.
3. Fry the chops in a heated frying pan with vegetable oil on both sides until golden brown. Next, place the chops in a small saucepan.
4. Peel the garlic and pass through a garlic press. Place in pan over chops.
5. Then pour water into the pan, cover with a lid and simmer over low heat for 5-7 minutes. Next, place on a plate and serve with a side dish.

Chops recipe

• 1 kg pork
• 2 cloves garlic
• 4 tbsp. tablespoons chopped parsley
• 1 cup breadcrumbs
• ground black pepper to taste
• salt to taste
• vegetable oil for frying

Cooking method:

1. Cut the prepared pork meat into thin portions, place in a plastic bag and beat with a kitchen hammer.
2. Mix bread crumbs with one tablespoon of vegetable oil, chopped parsley, pepper and salt.
3. Roll the pieces of pork in the prepared breading mixture and fry in hot vegetable oil on both sides until an appetizing golden brown crust forms.

German chops

For the recipe you will need:

• pork (ham pulp) - 700g
• lard - 2-3 tbsp. l.
• smoked bacon - 2-3 pieces
• parsley and celery root - 1 pc.
• carrots - 1 pc.
• onion - 1 onion
• broth - 1 glass
• apple - 1 pc.
• tomato puree - 1-2 tbsp. l.
• flour - 1 tsp.
• wine - 1 tbsp. l.
• table vinegar or lemon juice - 1 tbsp. l.
• ground black pepper, allspice, salt - to taste

Form cutlets (on the bone), beat, salt and fry until golden brown. In the remaining fat, simmer finely chopped roots, onion and apple, and tomato puree. Place pieces of bacon on the bottom of the saucepan, put half of the vegetable mixture on them, cutlets, the rest of the vegetable mixture, sprinkle with flour and simmer for about an hour; then add wine, broth, vinegar, spices and simmer for another 10 minutes. Serve with sauce, fried potatoes and salad.

Pork chops with cider

For the recipe you will need:

• pork chops - 4 pcs.
• butter - 1.5 tbsp.
• onion (large, chopped) - 1 pc.
• apple (chopped) - 1 pc.
• cider - 1 glass
• salt, pepper - to taste
• cream (heavy) - 1/2 cup
• parsley (sprigs) - to taste.

1. Fry the chops in butter on both sides for 5 minutes.
2. Remove from the pan and transfer to a glass or clay ovenproof dish.
3. Fry the onions and apples for 5 minutes and add this mixture to the chops. Pour over the cider, salt and pepper.
4. Cover and bake in a moderate oven for 45 minutes until the chops are tender.
5. Drizzle with cream and garnish with parsley.

Pork chop with apricots

For the recipe you will need:

• pork (chops) - 4 pcs.
• sugar - 2 tbsp.
• apricots (halved) - 250g
• salt, pepper - to taste.

Remove the fat from the chops and place them in the pan. Sprinkle each chop with a mixture of salt, pepper and sugar, and pour half the juice from the apricots over them. Simmer covered for 10 minutes at 100%, turn over, pour over the gravy and simmer for another 10 minutes.
Turn over, pour in the gravy, cover with a layer of apricots and simmer, covered, for 5 minutes at 100%. Serve and let rest for 5 minutes.

Pork chops baked in foil

For the recipe you will need:

• pork - 500g
• champignons - 200g
• tomatoes - 2 pcs.
• garlic - 3 cloves
• lemon juice - 1 tbsp.
• vegetable oil - 1 tbsp.
• salt, black pepper (ground), thyme - to taste.

Cut the pork into portions and beat. Cut the mushrooms into slices and sprinkle with lemon juice. Peel the tomatoes and cut into cubes. Mix mushrooms and tomatoes, add crushed garlic, salt and spices.
Fry the pieces of meat in oil and place on a sheet of foil. Place mushroom mixture on top and wrap in foil.

Pork chop with lingonberries

For the recipe you will need:

• pork (chops) - 4 pcs. (180g each)
• onion (red) - 350g
• dry red wine - 6 tbsp.
• granulated sugar - 1 tbsp.
• vinegar - 1 tbsp.
• Lingonberries - 1 tbsp.
• vegetable oil - 4 tbsp.
• flour - 4 tbsp.
• dry white wine - 50 ml
• cream - 200 ml
• pepper, salt - to taste
• butter - 50g
• sage - a little
• parsley (greens) - to taste.

1. Fry in 1 tbsp. oil chopped onion. Add red wine, vinegar, sugar and simmer for 10 minutes. Salt and pepper.
2. Season the meat. Using a sharp knife, make a longitudinal “pocket” in each piece. Season the chops with the mixture. Secure the edges with wooden toothpicks.
3. deboning chops in flour and fry on both sides in the remaining vegetable oil, adding a few sage leaves to the pan.
4. Dilute the roasting juices with white wine and cream. Add lingonberries, fixative, salt and pepper.
5. Remove toothpicks and place chops onto a plate, pour over the sauce, garnish with sage and parsley.

Chops with apples and honey

For the recipe you will need:

• chops - 4 pcs.
• apples - 2 pcs.
• vegetable oil -1-2 tbsp.
• honey - 1-2 tbsp.
• black pepper (ground), salt - to taste.

Chops salt and pepper the cutlets and fry in vegetable oil. Remove them from the frying pan and fry the peeled apples cut into slices. Place apples on top chops, put everything back into the frying pan, pour in honey, add 1/3 cup of water. Cover with a lid and simmer the meat for 15-20 minutes.
Ready chops together with the apples, transfer to serving plates and pour over the sauce in which they were stewed.

Pork chop. The fastest recipe

Chops, which I want to offer you in this recipe are the simplest, incredibly juicy and very tender. And with all this, it will take you no more than 10-15 minutes to prepare them. Almost any part of a pig carcass will do - loin, neck, ham... Just cut a fairly large piece into a thin layer. You can beat it off a little, but, in principle, this is not at all necessary.
INGREDIENTS FOR PORK CHOPS:

• 7-8 pieces of thinly sliced ​​pork
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• olive or sunflower oil
• butter

1. Mix flour, salt, pepper and paprika.
2. Slice the pork thinly and lightly rub it with black pepper or any other of your favorite spices.
3. Dredge each chop thoroughly in the flour and spice mixture. Completely, so that not a single empty place is left. Shake off any excess flour and set the chop aside on a separate plate. Do the same with all other pieces of meat.
4. Turn the stove on to medium heat. Pour olive or sunflower oil into the pan. When the oil is hot enough, add a piece of butter. This will give the chops a nice golden hue when fried.
5. Make sure the butter is very hot and wait until the butter is completely melted and begins to actively sizzle and gurgle.
6. Place the chops in the hot oil and fry for about 2-3 minutes.
7. Watch the edges of the pieces of meat - when they become a sure brownish color, you can safely turn them over to the other side.
8. Turn the chops over to the other side and cook again for about 2-3 minutes. It is necessary that the meat is completely cooked inside. But, since the pieces are quite thin, this time is quite enough.
9. Ready chops Place on a paper kitchen towel or thick napkins to drain off excess fat.
10. Serve chops with mashed potatoes or vegetable salad.

Pork chop baked with tomatoes and cheese

Ingredients:

• Pork tenderloin - 1 kg.
• Onions - 4 heads
• Tomatoes - 5 pieces
• Cheese - 300 grams
• Parsley - 1 bunch
• Mayonnaise - 200 grams
• Vegetable oil - 50 grams
• Salt, black pepper, spices for meat

Recipe:

1. Wash the pork tenderloin, remove the film, cut into large flat pieces 1-1.5 centimeters thick, after which we beat each piece with a meat mallet. Guys! Please note that not with an ordinary hammer, but with a special one, which has such spikes. If you don’t have one, then you can use an ordinary glass bottle with a narrow neck for beating; in this case, you should beat the pork with this very narrow neck... Well, okay, let’s assume that you managed to beat off pieces of pork meat in some way, and we got the primary preparation for our chops.
2. We throw all the used pieces of meat into a saucepan (it will be most convenient to mix there), salt, pepper, and sprinkle with meat spices. A bouquet of spices - come up with it yourself; personally, I always collect it chaotically, based on what is available. After completing the selection of a bouquet of spices, mix the chops thoroughly, and leave them to marinate and salt for 10 minutes, then mix them again, and choose between leaving them in the pan or transferring them to a smaller container.
3. and while our chops continue to marinate, wash 5 tomatoes and peel 4 onions.
4. We cut the onions into thinner rings, we don’t throw away all the rings that are kinked (as well as onion butts, peeled off pieces), but we sort them and put them aside; we will need them right away.
5. We take a baking sheet, pour a little vegetable oil on it (literally to lubricate the bottom) and spread our inconspicuous pieces of onion evenly.
6. Place our pickled onions directly onto the onion pieces. chops, and on top of the meat, evenly place normal onion rings.
7. Then cut the tomatoes into thin rings...
8. And spread the tomatoes evenly on our chops(on top of the onion rings). Season the tomato rings with a little salt and pepper.
9. After posting on chops tomatoes - not very finely chopped parsley. It is best to cut off the trunks (stems) of parsley before doing this.
10. Sprinkle the chops with parsley... try to get it evenly...
11. Then we grate cheese on top of our composition. In general, it is possible to do it in two ways... Either grate the cheese on a coarse grater and then sprinkle it like a sower, or you can take a grater and grate the cheese directly over the baking sheet. I used the second option.
12. The next stage, the most hemorrhoids! You need to evenly distribute the mayonnaise over the grated cheese! Theoretically, this is done as follows: take a teaspoon, and at approximately a distance of 2-3 centimeters, small (about half a teaspoon) piles of mayonnaise are made, almost in a checkerboard pattern, over the entire surface of the cheese. Next, each such pile is carefully smeared
13. Well, as soon as the mayonnaise is evenly spread over the cheese, pepper the mayonnaise a little and place the baking sheet in the preheated oven, in the middle of the oven (relative to the top and bottom).
14. After 10-15 minutes, the temperature must be reduced, otherwise the cheese will burn and the meat will not have time to bake.
15. Ours are baked chops will be a total of 40-50 minutes

What is the main difference between a regular table and a festive one? Everyone will say: a lot of salads and bright decoration. Let’s also add: some unusual, interesting, “key” hot dish, some kind of “highlight of the program.” Festive hot dishes are an entire art that every housewife should master. When preparing for a holiday, any housewife first thinks about what kind of hot dish she will have for the holiday table, and only then - salads, drinks and all that. It’s advisable to get creative with salads. After all, even the most ordinary salads can sparkle with new colors if you approach them with imagination. The use of new ingredients can change your holiday dish beyond recognition. Recipes for holiday dishes allow you to experiment with products, their combinations and colors. Not only a holiday salad, but also any second dish on the holiday table must be bright. Don’t skimp on unexpected moves, try to combine more ingredients of different colors. Just look at the illustrations of real holiday dishes! The photos of these masterpieces are mesmerizing! Be sure to take into account the experience of culinary specialists who have already prepared dishes for the holiday table. Recipes with photos of their creations can make your task a lot easier.

Delicious holiday dishes do not necessarily mean holiday meat dishes. After all, many people do not eat meat at all, or prefer vegetables and fruits. You cannot deprive these guests of the holiday; make them Lenten holiday dishes, the list of which is also quite large. After all, the main thing here is how to formalize and submit it. Carved vegetables and fruits, original boiled egg and carrot roses, beautiful flowers and real mushroom meadows - your imagination can be limitless.

Of course, no one is canceling meat dishes for the holiday table. They need to pay special attention to try to surprise guests and create a real festive atmosphere. It is the festive meat dishes, together with some special holiday cake, that can become the “highlight of the program”. Birthday dishes require special decoration. Beautiful inscriptions, drawings, figurines, etc. are appropriate here. But the main thing is that these are tasty dishes. You shouldn’t put ordinary snacks on the holiday table. Just as very simple dishes are not suitable for the holiday table. After all, this is a holiday, you need to surprise and delight your guests. Recipes for dishes for the festive table are distinguished by their special taste and special design. Therefore, we advise that when preparing for the holiday, study and prepare those holiday dishes, recipes with photos of which you will find on the website and which you especially like in appearance.

Here are some more “holiday” tips: - take time to decorate the table. It's even very exciting. Guests will appreciate your efforts, and you yourself will be in a great mood. A list of colors of products for decorating dishes will help you:

Red color comes from tomatoes, cranberries, and sweet peppers;

Pink, raspberry – beet, cranberry juice;

Orange - carrots, bell peppers, tomatoes;

White – rice, egg whites, cottage cheese, sour cream;

Lilac, blue - grated egg white, rice, colored with red cabbage juice;

Burgundy – beets;

Yellow – egg yolks, corn, lemon;

Purple - egg whites tinted with red cabbage or red cabbage itself;

You need to decorate salads just before serving, so that the food does not drip and looks fresh and appetizing;

Try to give different colors to different salads;

Dishes on the festive table are served in various options and ways. Original - salads on slices of bread, wrapped in pita bread, in portioned baskets.

Celebrating a birthday surrounded by beloved relatives, close friends and home comfort - what could be more pleasant for the birthday person? It's hard to even imagine. Any festive feast, whatever it may be, undoubtedly presupposes the presence of a festive table with drinks, hot dishes, salads, and, of course, cake.

All kinds of holiday snacks have been on the table for a long time and delight the eyes of everyone present. But the main dish, which is served piping hot, always deserves great attention from the guests, is awaited with the greatest impatience by the household and brings great joy to the hero of the occasion. This can be everyone’s favorite and familiar dish, prepared in your family for various celebrations. However, new recipes for hot dishes for birthdays can pleasantly surprise eaters with any tastes and enter the list of the most favorite family dishes.

Meat dishes for the holiday

Let these hot meat dishes for the holiday table spoil your figure a little - you can’t miss such a yummy dish! Try making homemade Basturma or very high-calorie but incredibly juicy pork ribs.

Homemade Basturma

Ingredients:

• beef (tenderloin) – 350 g;
• onions – 1 pc. (average);
• vinegar (wine will be just right) – 20 ml;
• salt, pepper and spices to taste.

For garnish:

• greens – 1 tbsp. l.;
• lemon – 1 pc.

1. Beef meat is cleaned of film and tendons and placed in a container suitable for marinating. Sprinkle with black pepper, chopped onion, and salt. A bay leaf, vinegar and pepper are added, after which everything is thoroughly mixed. Then this “bag” goes on a “business trip” to the refrigerator for 2-3 days.
2. The meat prepared in this way is skewered and fried until completely cooked over hot coals or in a regular home oven.
3. As a side dish and decoration for the meat, cut onion into rings, a couple of slices of lemon, and sprinkle everything with herbs on top.

Stuffed Pork Ribs

Ingredients:

• pork ribs – 2 kg;
• raw pork sausages – 500 g;
• grainy mustard - 2 tbsp. l.;
• lemon – 1 pc.;
• lemon zest;
• pepper and salt;
• parsley - 1 bunch.

For the gravy:

• chicken broth – 0.5 l;
• flour – 2 tbsp. l.;
• liquid honey – 1 tbsp. l.;
• cider – 200 ml.

1. Remove the skin from the pork sausages. The meat is placed in a medium-sized bowl, mixed with parsley, lemon zest, ground black pepper and mustard. No need to add salt.
2. A pocket is cut along the ribs. This cavity is filled with minced sausages. To prevent pockets from spreading, you can use environmentally friendly ropes. The cooking time can be calculated as follows: for every 450 g - 25 minutes at 220° C in the oven.
3. Place whole onion rings in an even layer on the bottom of the baking sheet. The ribs are placed on a layer of onions, skin side up, and sprinkled with salt.
4. The ribs are baked based on the calculation described in point 2, but after the first forty minutes the temperature must be reduced to 180° C. Ideally, complete readiness can be seen when the ribs are pierced with a fork or knife - if the juice is clear, it means it’s ready.
5. The finished ribs are transferred to a board, covered with foil and infused in a warm place for about 30 minutes.
6. While the meat is cooling, prepare the gravy. The rendered fat from the pork is scooped out into the frying pan. Separately drain another 1 tbsp. l. The main volume in the frying pan is placed on the stove (medium heat). The fat is sprinkled with flour and mixed. Then the frying pan is removed from the heat (without turning off the stove), and the contents are gradually filled with cider while stirring. After this, the dishes are returned to the fire. Boil the gravy for another 2 minutes, stirring frequently, and pour the broth into it. This "fat soup" should just simmer over low heat for 12 to 15 minutes until thick enough.
7. The gravy is strained into a heated gravy boat or other clean container. Add honey or jelly, mustard and the remaining (1 tablespoon) rendered fat.

Main course chicken dishes

If not everyone, then very many people eat chicken. Guests of the birthday boy are especially happy if the chicken dishes for his birthday are prepared in a new way.

Chicken breasts stuffed with mushrooms

Ingredients:

• chicken (breast fillet) – 4 pcs.;
• cream cheese – 150 g;
• grainy mustard - 1 tsp;
• Parma ham – 8 pieces;
• butter – 15 g;
• fresh sage - a few leaves;
• brown champignons – 150 g;
• salt and pepper.

1. Melt the butter in a large frying pan and fry the mushrooms in it (to evaporate the liquid). Once the liquid has evaporated, add the sage. Ten seconds and “stop the fire!”
2. Longitudinal cuts are made on the breasts. Then the fillet is opened downwards and beaten (to achieve uniform thickness).
3. Mix grated cheese, mushrooms, mustard, salt and pepper. The filling is placed evenly on one side of the cut of each breast. After this, the cut parts are connected.
4. The breasts are wrapped in several strips of ham, then placed on a baking sheet and baked in an oven preheated to 200° C for 20–25 minutes.

Chicken rolls with cheese and ham

Ingredients:

• chicken fillet – 1.5 kg or chicken breasts – 3-4 pcs.;
• soft cheese – 200 g;
• ham – 600 g;
• egg or hard cheese – 200 g;
• salt, pepper, favorite spices.

1. The fillet is cut into portions into plates, beaten, placed on a baking sheet greased with sunflower oil, and then seasoned with salt and pepper.
2. The ham is cut into lengthwise pieces and placed on top of the chicken.
3. The cheese is grated into a separate bowl, spread evenly onto all pieces of chicken and ham, which are then wrapped into rolls.
4. The contents of the baking sheet are baked for 40 minutes at a temperature of 170–180° C. Then sprinkled with grated hard cheese or brushed with beaten egg and placed in the oven until fully cooked (6–7 minutes).

For fish lovers

Sea or river, fatty or not very fatty, with bones or without bones - fish will always find a place in any kitchen. At the same time, from the most ordinary bream or carp you can prepare delicious fish dishes for a birthday that will amaze the stomachs of even the most picky guests!

Regular fish on a spit

Ingredients:

• any fish – 600 g;
• margarine – 30 g;
• fresh tomatoes – 400 g;
• lemon – 1 pc.;
• parsley and onions (greens) - one bunch each;
• onions – 1 pc. (average).

1. The unpeeled fish is washed in one piece and scalded with boiling water for literally 3-4 minutes. After this, it is washed again, cleared of scales and giblets, washed again, strung on skewers and greased with margarine. Then season with salt and pepper.
2. The prepared fish is fried on the grill.
3. The finished fish is placed on a plate. Place slices of fresh tomatoes, onions in whole rings and chopped green onions on the side. Chopped parsley and a few slices of lemon are placed on top of the fish as decoration.

Boiled fish with gravy

Ingredients:

• any fish – 500 g;
• vinegar (preferably using wine vinegar) – 100 ml;
• cilantro – 5–6 sprigs;
• onions – 2 pcs. (average);
• laurel leaf – 2 pcs.;
• carrots – 2 pcs.;
• flour - 2-3 tbsp. l.;
• salt and pepper.

1. Whole cleaned fish is placed in a shallow pan with salted water already bubbling under the fire. Add laurel leaf, 1 onion. (peeled but not chopped) and peeled carrots (whole). All this is cooked for 30–40 minutes over medium heat. Then the fish is transferred to another bowl, covered and kept in a warm place until the gravy is ready.
2. The gravy is prepared in a frying pan from fish broth with the addition of finely chopped herbs, flour and spices.
3. The cooked fish is cut into pieces, laid out on a plate and poured with gravy. Onions are placed on top in whole circles.

This is something new…

What to cook when you want to surprise and delight your guests and the birthday boy with something extraordinary? Unusual recipes for festive hot dishes, the list of ingredients of which includes fruits, berries, vegetables, and meat, may even seem somewhat strange. But as soon as you start cooking, confidence in the success of the dish comes by itself along with the smell.

Chicken liver with grapes in caramel

Ingredients:

• chicken liver – 350 g;
• dark grapes – 200 g (large);
• chicken broth – 100 g;
• fruit vinegar – 100 g (raspberry or grape);
• brown sugar – 1–2 tsp;
• butter – 100 g;
• pepper and salt.

1. The chicken liver is washed and cleaned of all unnecessary things, cut into large pieces and seasoned. Then it is fried until crusty in a frying pan in butter (high heat).
2. The grapes are cut in half and added to the pan with the liver. The contents are mixed, sprinkled with sugar and continue to fry for 2 minutes.
3. In a separate bowl, the vinegar is evaporated by about a third of the volume. Chicken broth is poured into it. This mixture is cooked for another five minutes. After this, the cooked sauce is transferred to the frying pan with the liver. The dish should be simmered for no more than 2 minutes.

Here’s another interesting recipe for a warm salad made from similar ingredients:

Pears stuffed with vegetables, cottage cheese and meat

Ingredients:

• boiled beef – 200 g;
• radishes – 8 pcs.;
• pears – 4 pcs.;
• tomatoes – 5 pcs.;
• boiled eggs – 2 pcs.;
• sour cream – 2 tbsp. l.;
• lemon – 0.5 pcs.;
• cucumber;
• cottage cheese;
• pepper and salt.

1. The washed pears are cut in half lengthwise. Seeds are cut out from the halves, and the cavity is sprinkled with lemon juice.
2. Radishes and cucumbers are cut into thin strips. The egg is grated on a coarse grater. The cottage cheese is rubbed through a sieve. The prepared ingredients are mixed in one bowl. Sour cream, pepper, salt are added to them - everything is thoroughly mixed.
3. The filling is placed in pears and sprinkled with chopped lemon zest.
4. Ready stuffed pears are laid out on plates. They are served with pieces of tomatoes and beef cut into strips.

Now, armed with these recipes, you can throw an unforgettable birthday at home. And some of these dishes may become your family’s favorite and most sought-after holiday food.

Previously, the most festive meat dish was homemade dumplings. The whole family sculpted them in the evenings for a whole week in advance. But all New Year's days you could throw these “ears” into the water and literally in a few minutes you could eat with pleasure with a homemade gorloder. And manti also delighted the soul when a whole mountain of these beautiful half-roses - half-envelopes steamed in the center of the table on a huge platter.

Then came the era of all kinds of chops, steaks and huge tenderloins, baked whole. They were marinated, stuffed with spices and vegetables, fried with or without breading. Yes, they did everything they could to boast of their ability to cook pork or beef to the highest standard. They even tried to bake the whole bird so that it was juicy and tasty.

Nowadays, housewives strive to prepare some new, beautiful and unusual dishes every time. Even the good old zrazy and minced meat rolls are decorated in such a way that you can’t immediately recognize them by their appearance. Why not?

I added a bacon mesh or swapped the order in which the dish was formed and it turned out original. What about pot roast? I replaced the meat cubes with meatballs and a chic, festive looking dinner is ready! Try the interpretation of familiar recipes proposed in the article and please your loved ones with a delicious hot main course.

When I first saw such an interesting wicker block at a friend’s birthday party, it seemed to me that it was very difficult and probably wouldn’t turn out so beautifully. It turned out that everything is actually quite easy.

Long thin strips of bacon are intertwined into a rectangular “matting”, into which any filling, shaped like a sausage, is then wrapped. When she showed me how to make such a shell, I immediately remembered the craft lessons at school - we made something like this out of paper and ribbons!

Ingredients:

• Bacon, minced cutlets - 0.5 kg each.
• Fresh champignons – 200 gr.
• Onion – 1 pc.
• Sunflower oil – 2 tbsp. l.
• Ground pepper, salt - to taste.

Preparation:

Let's disassemble the package of bacon into individual single strips. If you couldn’t buy one, then homemade lard with a layer of meat is quite suitable. Just freeze it first for at least half an hour to make it easier to cut long slices of equal thickness. For a more even cut, use a ruler and a very sharp kitchen or stationery knife.

16 pieces of bacon strips will be enough. Let's fold 8 pieces in one direction and then cross the remaining 8 with them, alternating the placement on top or bottom of the laid out strips. We get a beautiful wicker rectangle.

Cut the champignons and onions into cubes, add salt and pepper, and then fry in oil for 5 minutes until half cooked. Then we form a square layer from the minced cutlet and place the onion-mushroom fry on it.

If the minced meat is purchased, then do not forget to lightly salt it first so that it does not turn out too bland.

Carefully wrap the mushrooms in the meatloaf, trying to seal the joint well so that the juice does not leak out during frying. Let's place our “sausage” blicke to one edge of the braided bacon.

Now let’s roll up a small edge and carefully begin to roll it towards the long edge of the “matting”, thereby completely wrapping it in this shell. Seal and press the ends of the bacon around the edges.

Place in a baking dish or on a baking sheet, seam side down, so that the slices do not rise or curl during baking. Place in a preheated oven to cook at 190 degrees for an hour.

It is advisable to serve hot with a light side dish: vegetables, crushed potatoes, etc.

Bon appetit!

Pork chop with mushroom filling - meat balls

I love zrazy very much, but I don’t always have time to prepare puree or minced meat for the outer layer. I spotted an interesting idea in our cooking and now I cook it from time to time.

The chop is filled with a filling of potatoes, sauerkraut, sliced ​​eggs or rice with vegetables, and then rolled into balls and tied with twine to prevent them from unraveling. And then several options are prepared: fried, baked or steamed. All options turn out very tasty!

Ingredients:

• Pork chop – 5 pcs.
• Slice of bacon – 5-10 pcs.
• Mushrooms – 200 gr.
• Carrots, onions - 1 pc.
• Sunflower oil – 2 tbsp. l. + for deep frying.
• Ground pepper, salt, spices - to taste.

Preparation:

We take ready-made slices of pork for frying, or a part of the neck and cut it into equal pieces. We wash them well, lightly add salt to each of them and season with your favorite spices or just ground pepper. Beat to get a thin chop.

In parallel with the grated carrots and diced onions, fry purchased or frozen honey mushroom legs boiled in the fall in sunflower oil. Be sure to add a little salt to them and let the excess liquid evaporate for about 5-8 minutes. Then place 1-2 tablespoons of mushroom-vegetable mixture on each chop.

We gather the edges of the beaten meat into a kind of kolobok to tightly seal the filling inside. It turns out to be a ball similar to a whiting ball, only without a hole in the middle.

To prevent the shape from falling apart, wrap it on all sides with one or two strips of bacon, and then tie it with string.

Let cool slightly before serving so as not to burn yourself when removing the rope binding. Remove the twine and serve with fresh coleslaw, sour cream sauce and French fries.

Bon appetit!

Beef rolls with vegetable filling

We have long been accustomed to Japanese rolls made from seaweed and rice. But you can also make wonderful meat rolls stuffed with vegetable strips.

To make a very soft and tasty dish, the beef should first be beaten and marinated in the sauce for at least half an hour, and the vegetables should be sautéed for a couple of minutes. Only then put the rolls together and fry.

Ingredients:

• Beef fillet – 500 gr.
• Balsamic vinegar, meat broth - 50 ml each.
• Bell pepper, carrots, zucchini - 1 pc.
• Green feather onions - 0.5 bunch.
• Garlic clove – 2 pcs.
• Chopped shallots – 2 tbsp. l.
• Worcestershire sauce - 3 tbsp. l.
• Olive oil – 2 tbsp. l. + 2 tbsp. l.
• Brown sugar – 2 tbsp. l.
• Butter – 2 tsp.
• Provençal herbs – 0.5 tsp.
• Ground pepper, spices, salt - to taste.

Preparation:

Cut fresh beef fillet into 10-15 rectangular slices, as for steaks, and beat them well. Then in a deep plate, mix olive oil (2 tablespoons) with Worcestershire sauce, pepper and a pinch of salt. Dip each chop well and place them on top of each other in the same bowl with the sauce so that the meat marinates for at least half an hour.

In the meantime, you can prepare caramel sweet and sour sauce, which we will then cover our rolls with. To do this, melt the butter in a saucepan over low heat and simmer pre-chopped shallots in it for a couple of minutes until it becomes translucent. Then pour in the broth and vinegar and let them warm up a little. Add sugar and dissolve it completely. Reduce the sauce by half until it resembles a thick syrup. Pour into a bowl and leave to cool.

Chop vegetables manually or using a Korean grater into oblong strips. We cut the garlic cloves into slices and place them in heated olive oil (2 tablespoons) for literally a minute and a half so that they release their aroma, and then we catch them and remove them. Let the sliced ​​vegetables simmer in garlic and olive oil for a couple of minutes. Sprinkle them with Provençal herbs, add a little salt and remove them with a slotted spoon onto a plate lined with a paper towel.

Now take the marinated meat slice and place the vegetables on it. We roll it into a roll and pin it with a toothpick so that the structure does not fall apart. Repeat this way with all prepared components.

Heat the frying pan in which the vegetables were fried again and if there is not enough oil, add a little bit of it. We lay out the rolls in rows, trying to ensure that the “toothpick seam” is at the bottom first - this will bake it and it will not unwind without a wooden fastener. Fry for 2-3 minutes on each side, remove the toothpicks and brush with caramel sauce.

Bon appetit!

Pork with prunes, baked in the oven and festive potatoes

A simple but very festive dish can be prepared from pork with prunes. A beautiful presentation of meat in the form of a book and even with festively decorated potatoes will certainly make such a dish a decoration for the holiday table.

Meatballs with cheese, baked with potatoes and mushrooms

You've obviously tried cooking a delicious pot roast. But when you don’t have a piece of meat on hand, but have minced meat, then it’s quite possible to cook an equally original dish in the oven. Only we won’t put it in a flat cake, but roll it into small balls, like for soup with meatballs.

Ingredients:

• Minced meat, potatoes - 350 g each.
• Mushrooms – 250 gr.
• Cheese – 100 gr.
• Tomato, onion – 2 pcs.
• Sunflower oil – 2 tbsp. l.
• Mayonnaise - 1-2 tbsp. l. per serving.
• Favorite spices, salt to taste.

Preparation:

Chop one onion very finely and mix with the minced meat. Add some salt and season with your favorite spices. Knead well and scoop it out so that it becomes a little denser. And then we roll balls of the same size between our palms and put them in the refrigerator for 10 minutes so that they do not flatten in our fingers.

Cut fresh or boiled thawed mushrooms into convenient pieces of equal thickness. Cut the second onion into centimeter squares and let them sauté lightly in oil for a minute. Literally after a minute, add the mushroom slices and fry until a browning crust appears. Add a little salt and pepper.

Chop the peeled potatoes into pieces one and a half centimeters thick. It is better if it is cut into cubes so that the vegetable is evenly stewed. Add a couple of pinches of salt and mix well.

Now let's start placing the dish in layers in oiled heat-resistant molds. First, distribute 2/3 of the potato slices evenly over all the pots.

Next will be the fried mushrooms. They will add a forest aroma to the dish and nourish the potatoes with their juice.

We lay out the remaining potatoes and place the chilled meat balls on them. They can be lightly pressed into the vegetables so that there is not too much free space between them.

Using a sharp knife, quickly chop the tomatoes so that they do not have time to release juice and place the tomato pieces between the meatballs. Lubricate with mayonnaise - it will not allow the top layers to dry out and, having melted, will permeate the entire contents with its aroma.

Instead of mayonnaise, you can use sour cream with garlic or yogurt with finely chopped herbs.

Place in an oven preheated to 180 degrees for 30 minutes. All that remains is to make the cheese cap. We grate the cheese through large cells and sprinkle all the almost finished portions with these shavings.

Then we leave our masterpieces to bake for another 15 minutes, so that the cheese melts and the dish inside the molds is completely cooked.

Bon appetit!

Drunken chicken stewed in wine with sour cream

Serving simply fried chicken pieces on a holiday table is not very interesting. But if you stew them in wine, they will not only be imbued with a gorgeous aroma, but will also slightly change their color to creamy. It will be difficult for guests to immediately determine what type of meat is on their plates.

Let's also add a little tomato sourness and nutty-creamy taste. If you wish, you can add your favorite spices, but they can interrupt the refined note.

This dish reminds me very much of Indian Shahi paneer, only instead of cheese there is tender meat.

Ingredients:

• Chicken fillet - 500 gr.
• Tomatoes – 500 gr.
• Semi-sweet wine – 200 ml.
• Starch – 1.5 tbsp. l.
• Sour cream – 4 tbsp. l.
• Sunflower oil – 2 tbsp. l.
• Salt, pepper, herbs - to taste.

Preparation:

Cut the washed fillet into equal two-centimeter pieces, lightly salt them and fry for 5 minutes over medium heat until lightly browned.

Pass the tomatoes through a blender to obtain a homogeneous tomato paste. Pour it over the chicken and leave to simmer for 5 minutes in a closed frying pan.

The next liquid will be wine. You can choose it according to your taste. I like white better. But red will add a tart note and the color of the flesh will become like that of boiled veal. Add it to the tomato sauce, mix well and leave to simmer for another 8 minutes.

All that remains is to add a creamy flavor. Sour cream will help us with this. Add it to the frying pan with the previous ingredients and stirring occasionally, cook the dish for another 5 minutes. Then add starch to thicken the sauce.

Continue simmering for another 10-15 minutes. As soon as the delicious chicken is completely ready, add finely chopped dill to it and mix. Serve with any side dish.

Bon appetit!

Don’t forget to serve pickles and a variety of sauces along with the hot main courses. Ketchups, mayonnaise with chopped green onions, Tkemali or Narsharab, as well as a mixture of olive oil with spices and balsamic vinegar will be an excellent addition to fried or baked meat.

Also, for the stronger half of the family, you can serve onions marinated in a sugar-vinegar solution, cut into half rings. Don't ignore the bread! It should be either fresh or lightly toasted in a toaster or in a frying pan until it becomes a half toast, so that it has a slight crunch on top, but remains soft inside. For Eastern men, serve pita bread, chapati or fresh flatbread.

If a large number of people have gathered at the table, then the hot dish can be served with a complex side dish. That is, in addition to rice with additives, or assorted stews, you can add a second heap of slices or salads from fresh vegetables and lettuce. This way, visually, the dishes will appear larger, and the amount of hot meat can be distributed onto plates in slightly smaller portions, so that there is enough for everyone.

Bon appetit and delicious meat dishes for the main course!