Hot dishes for the holiday table - 15 simple and very tasty recipes

The long-awaited holiday is approaching, which everyone looks forward to throughout the year. The less time remains before the cherished date, the more housewives begin to rush around in search of new recipes. The requirements for holiday dishes are always the highest - it must be tasty and beautiful.

In this collection of recipes, I will introduce you to recipes for hot fish and meat dishes that can be prepared for the New Year's table. Some people believe that there should be no pork on the holiday table this year. But the choice is always yours. The main thing is that the guests remain full and satisfied.

Chicken and cheese gratin

A gratin, or more simply put, a casserole, can easily satisfy any hunger.
You can use any meat insert. If you have beef or pork, then your dish will take a little longer to cook, and if you have chicken, then dinner will be ready in a little less than half an hour. You can use the most ordinary mayonnaise as a sauce, or simply mix sour cream with mustard - this way you will get an analogue of a store-bought sauce. Lovers of simple tastes can choose the most ordinary sour cream. Cooking time: 45 minutes. Number of servings: 4.


  • Three potato roots.
  • Chicken tenderloin – 200 g.
  • Russian cheese – 100 g.
  • One onion.
  • Mayonnaise – 2-4 tbsp. l.


1. Peel the root vegetables and chop them as thinly as possible, about a third of a centimeter wide. After this, grease a baking tray with vegetable oil and place the chopped potatoes there.

2. Chop the onion and place on top.

3. Coat the potatoes with sauce, it is better to form a mesh. Place pieces of meat on top, sprinkle with salt and freshly ground pepper.

4. Also coat the meat with mayonnaise or any other sauce, and then cover it with a layer of potatoes.

5. Cover the potato slices with mayonnaise sauce and sprinkle with cheese. The average baking time should not be more than half an hour.

Hot dishes for the wedding menu

In traditional cooking, “hot” means any dish served, as they say, “piping hot.”

These can be soups, snacks, broths, etc. But regarding the wedding table, their range is usually limited to main courses. A hot dish for a wedding is usually prepared immediately before serving. As an exception, on the eve of the wedding and before the feast, it simply warms up. The latter option allows you to free up your hands for preparing other dishes and snacks.

Not every culinary delight can survive reheating without losing its taste, so you need to decide in advance which dishes can be prepared in advance and which must be served exclusively fresh.

A hot dish prepared for a wedding can be made from meat, poultry, fish, or vegetables.

The main difference between main courses and hot appetizers is their purpose. Appetizers should be consumed as a temporary snack while waiting for the main course to be served, or in combination with alcoholic beverages.

Well, the hot dish is intended specifically to satisfy hunger and, unlike the same appetizers, is served in combination with side dishes, sauces and gravies.

As experienced chefs advise, their quantity and assortment is calculated based on the number of invited guests, as well as depending on the approximate duration of the feast. The best option for a wedding table is two types of hot dishes. One of the dishes, more satisfying, is made from meat. The other, leaner one, is made from poultry, fish and seafood.

This way it will be possible to satisfy the culinary needs of those who love high-calorie foods, and those who are watching their figure, or for whom fatty foods are contraindicated.

Potato boats with mushrooms and cheese

Potato boats are simply a classic of the genre and a must-have if you really want to surprise your family.
At the same time, you can stuff the tubers with absolutely any filling, from bacon to chopped crab sticks. The option with mushrooms turns out to be very aromatic and is also suitable for Lent. A mandatory condition is not to replace high-quality cheese with any cheese product or processed cheese. In this case, the taste of the original dish may be different than stated in the recipe. Cooking time: 45 minutes. Number of servings: 4.


  • Potatoes – 400 g.
  • Champignons – 200 g.
  • Russian cheese – 70 g.
  • Half an onion.
  • Mayonnaise sauce – 2 tbsp. l.
  • Vegetable oil – 40 g.


1. Choose any mushrooms; a very interesting dish is obtained using wild mushrooms. Let's say, white or chanterelles. Mushrooms should be chopped as finely as possible.

2. The onion also needs to be chopped and fried along with the mushrooms until cooked.

3. Boil the potatoes in their jackets, but do not allow the tubers to overcook, otherwise it will be difficult to shape into a boat. Don’t forget that you need to peel the potatoes and only then remove the core with a teaspoon.

4. Now place the potato boats in the mold and fill them with the potato-onion mixture.

5. All that remains is to sprinkle with cheese and bake for ten to fifteen minutes.

Potatoes with bacon on a skewer

Hot appetizers for a banquet are often prepared on a skewer. This makes for a beautiful presentation and makes portioning easier. The simplest version of this treat is potato and bacon skewers. At the same time, the snack always turns out delicious. The secret is that when you fry the bacon, it releases the fat, which is absorbed into the potatoes and other added vegetables, becoming browned and crispy in the process.

What ingredients will you need?

  • 12 very small potatoes;
  • 12 slices smoked bacon;
  • 12 cherry tomatoes;
  • 3 red onions, quartered;
  • thyme leaves, finely chopped;
  • 2 limes;
  • chili sauce, to taste;
  • olive oil;
  • sea ​​salt.

Step-by-step cooking process

  1. Potatoes need to be boiled in salted water for 15 minutes. and strain. It should still be a little firm and raw in the middle.
  2. Next, wrap a slice of bacon around each potato.

  3. Each resulting piece must be threaded onto a skewer along with a cherry tomato and a quarter of red onion.
  4. The juice of 1 lime must be mixed with a small amount of chopped thyme, chili sauce and olive oil to form a loose mass of thick consistency.
  5. Using a pastry brush, apply the lime mixture to the bacon potatoes and vegetables.
  6. Next, sear the skewers on a hot grill until the potatoes are cooked through, the bacon is crispy, and the remaining vegetables are browned.

It is recommended to serve the appetizer with a small amount of chili sauce and lime wedges.

Fragrant potatoes "Dauphine"

These potatoes are best for dinner.
It is filling and very easy to prepare. No special skills or any complex products are required, but the potatoes turn out exactly the same as in a Russian oven. You can eat it with any meat component, be it baked meat, fried bacon or sausages. It will perfectly complement the taste of any vegetable salad or the simplest slice of cucumbers and tomatoes. Cooking time: 40 minutes. Number of servings: 3.


  • Potatoes – 400 g.
  • Russian cheese – 50-70 g.
  • Sour cream of any fat content – ​​100 g.
  • One small egg.
  • Butter – 50 g.
  • Nutmeg, garlic salt - to taste.


1. Cut the potato tubers into slices, after peeling them. Add salt - you can take garlic salt, and a little mixture of peppers.

2. In a deep bowl, mix sour cream of any fat content, one egg and spices. It is better to use a whisk, so the structure will be uniform.

3. Pour the resulting sauce over the chopped potatoes. Baking should last at least thirty to forty minutes

4. After the timer has turned off, grease the crust with butter and place in a preheated oven for a couple of minutes.

5. When the cheese melts, this will mean that the dish is ready to serve.

General principles for preparing a side dish

Dishes for the festive table are prepared according to certain principles:

  • any food must be fresh;
  • It is recommended to arrange additions to main courses in contrasting colors. If one component is light, then the other is made dark;
  • the aroma and appearance of the accompanying food should favorably complement the taste of the main holiday treat;
  • side dishes are made in a simple version (from one type of product and which is easy to prepare). They also create a complex variety, which includes many components made using different technologies;
  • the design of additional dishes involves various technologies - boiling, stewing, frying, baking, pickling, smoking and salting;
  • Treats can taste bitter, sour, salty or neutral. They create a contrast with the main dish, or emphasize its taste;
  • additional treats will help reduce the fat, sweetness or saltiness, as well as soften the spicy characteristics of the holiday delicacy;
  • The side dish was invented by the French; this word translates as “to complement, to fill.” In the Middle Ages, it acted only as a table decoration;
  • nutritionists have found that such food plays a big role in ensuring that nutrition is healthy and well absorbed by the body;
  • the rules stipulate that the main dish should take up more volume than the side dish.

Grated Potato Casserole

This simple casserole will fit perfectly on the holiday table.
Potatoes go well with meat or fish, and can also be served simply with sour cream. It turns out very tasty with cheese sauce as an independent dish. As for garlic, you can either not add it at all. If you like a more piquant and spicy taste, then simply increase the amount of this ingredient. Any greens will do, for example, cilantro or dill. Cooking time: 40 minutes. Number of servings: 3.


  • Potatoes – 400-500 g.
  • One chicken egg.
  • One clove of garlic.
  • Russian cheese – 50-70 g.
  • Mayonnaise sauce – 2-3 tbsp. l.
  • Half tsp. oils
  • A few sprigs of greenery


1. First you need to combine one egg, grated cheese and sour cream

2. Grate the peeled potatoes, let stand and drain off excess juice. To make the juice stand out more intensely, the root vegetable should be salted.

3. Mix the potato mixture with the egg-sour cream component and stir.

4. Chop the garlic and add it to the potatoes along with the herbs.

5. Bake for approximately thirty-five to forty minutes. Can be served with sour cream.

Classic beef stroganoff

Despite the simplicity of preparation, the dish always turns out aromatic and very tasty.

You need a small set of ingredients:

  • 500 g beef;
  • 1 onion;
  • two teaspoons of flour;
  • 2-3 tablespoons of low-fat sour cream;
  • olive or sunflower oil;
  • dill.


First cut the beef into pieces of 2-3 cm, beat with a hammer. Then cut the beef along the grain into rectangles no longer than 4 cm.

Cut the peeled onion into small cubes, fry in a hot frying pan, add meat to the onion, increase the heat, fry for about 5-7 minutes.

Add flour, stir, add 2/3 cup of water, simmer for another 12-16 minutes. Now add sour cream to the meat and leave to simmer for 5 minutes.

Boiled rice or buckwheat and mashed potatoes can be used as a side dish. To decorate the dish, sprinkle it with dill.

Festive menu for 15 people.

Cutlets "Tsar's fingers"

These small-sized cutlets will help you out if meat-eaters are coming to visit you.
Any meat is suitable - pork, beef or, as in our case, chicken. Chicken cooks very quickly and therefore in just twenty minutes you will have a delicious main dish on your table. Suitable for serving with mashed potatoes or spaghetti. It also goes very well with soy sauce or pickles. Cooking time: 40 minutes. Number of servings: 3.


  • Chicken – 250-300 g.
  • One chicken egg.
  • Wheat flour – 1.5 tbsp. l.
  • One turnip onion.
  • A clove of garlic.
  • Russian cheese – 50 g.
  • Mayonnaise sauce - half a tbsp. l.
  • Butter – 70 g.
  • Vegetable oil – 50 ml.
  • Paprika, pepper and salt - to taste.
  • A sprig of greenery.


1. Season the minced chicken and pour in mayonnaise. If you don’t have ready-made minced meat, but tenderloin, then you just need to grind it.

2. Oil should be taken exclusively of the highest grade, preferably farm or village. Pieces of butter must be rolled in finely chopped herbs, and the other part of the pieces in grated cheese.

3. Form the minced meat into a flat cake the size of half your palm, place a cube of butter inside.

4. In a separate plate, combine the egg and a handful of flour. Roll the cutlets in this batter and set aside to fry.

5. Frying takes no more than three minutes on each side.


If you plan to serve an exotic dish, it is worth supplementing it with a change from more traditional products. For example, a pair of mussels in batter would be a chicken kebab, and you can serve a beef steak along with stuffed pike. Kutepov Denis

Controversial foods include rare steaks, snacks made from raw meat or fish, oysters, and too hot or spicy sauces. You shouldn’t serve food that not everyone can handle. Eating snails, lobsters, crayfish or artichokes requires special skills; a beginner simply cannot cope with such delicacies. Experienced chefs believe that a wedding is not the place for experiments: it is better to serve traditional main courses at the wedding table.

Fish under a fur coat in the oven

Most often, the fish is fried or baked whole.
Today we invite you to try a very tasty casserole with a cheese crust. You can take any fish, as long as it is boneless. For example, pollock or hake. If desired, you can also grate potatoes here, so your dish will be satisfying and will not require a side dish. Don't forget to serve sour cream sauce. Cooking time: 1 hour 20 minutes. Number of servings: 2.


  • Fresh frozen hake – 1-2 pcs.
  • One carrot.
  • One onion.
  • Russian cheese – 200 g.
  • Mayonnaise – 2-3 tbsp. l.


1. The fish needs to be defrosted and cut

2. Place the prepared fish in a mold, and then cover with a thin layer of grated carrots.

3. Chop the onion into small pieces and place on top.

4. Hard cheese can be of any variety, but it is best to choose proven varieties, such as Russian or Soviet. Grate the cheese and mix with mayonnaise. After this, cover the onion layer.

5. You should bake under foil for half an hour, and after that you can remove the foil for ten minutes. This is done to form a crust. The dish can be eaten both hot and cold.

Chicken wings in sweet and sour marinade

Ruddy, with a crispy crust and simply amazing in taste! This recipe for sweet and sour marinated chicken wings is my favorite. Can be served with any side dish or as a separate dish.

Be sure to prepare your favorite sauce for the meat, which will enrich and complement the taste of the wings. What makes a dish truly festive is its beautiful, original presentation.

List of required products:

  • Chicken wings – 1.5 kilograms
  • Tomato paste – 2 tablespoons
  • Honey – 3 teaspoons
  • Garlic - 4 cloves
  • Black pepper – 1 teaspoon
  • Coriander – ½ teaspoon
  • Soy sauce - 6 tablespoons
  • Vegetable oil - 3 tablespoons

For the sauce:

  • Sour cream (at least 25% fat content) - 200 milliliters
  • Garlic – 4 cloves
  • Salt, pepper, fresh herbs - to taste


Divide the wings into three parts.

Mix all the ingredients for the marinade. Mix thoroughly.

Marinate the wings for an hour and a half.

Cover a baking tray with baking paper and place the wings. Bake until golden brown for 30 - 40 minutes at 180 degrees.

For the sauce, combine sour cream with spices and herbs. Add salt if necessary.

Chicken wings are recommended to be served with red wine. But if you serve meat with sour cream sauce, like me, then it is better to give preference to a simpler and lighter white wine, such as chardonnay.

Place the finished wings on a flat plate and garnish with herbs and sesame seeds. Bon appetit!

Fish medallions

Such medallions or snails will perfectly decorate your table, whether it is festive or completely everyday.
They prepare very quickly and quite easily. The products you need are the simplest, mainly spices. It is very important that you have fresh lemon on hand. It will be needed to give softness to the fish fillet, as well as for decoration. This dish will be a wonderful addition to potatoes, mashed or simply boiled. Cooking time: 20 minutes. Number of servings: 6.


  • Catfish fillet (net weight) – 250 g.
  • Juice of half a lemon – 1.5 tsp.
  • Coriander, cumin, paprika - half a teaspoon each.
  • Vegetable oil – 2 tbsp. l.
  • Basil and lemon - for serving.


1. The fish needs to be cut, all bones and skin must be removed.

2. The fish flesh needs to be sprinkled with salt and spices. Then cut into strips and roll up.

3. Thus, you need to do this with all the available meat.

4. Now you need to fry the rolls.

5. To make the serving more impressive, make a sauce of lemon juice and yogurt. You can also decorate with lemon and basil sprigs.

Grilled pork ribs

One of my favorite pork recipes. I hope you like it too. The whole secret of cooking is in the wine marinade, in which you will need to soak the pork for at least 12 hours. Then the pork will turn out very juicy, tender and aromatic, with a pleasant sweetish wine aroma.


  • 2 kg of pork ribs (you can take pieces of fatty meat from the neck);
  • 2 tbsp. red fortified wine;
  • 200 g French mustard (grains);
  • 2 tsp lemon juice or citric acid on the tip of a knife;
  • salt to taste;

spice set:

  • nutmeg - 0.5 tsp;
  • ground black pepper - 0.5 tsp;
  • dill - 0.5 tsp;
  • ground ginger - 1 tsp;
  • paprika - 1 tsp;
  • basil - 1 tsp;
  • rosemary - 1 tsp.

Grilled pork ribs recipe step by step with photos

1. Cut the ribs or pork neck into portions. Place in a deep bowl. Add spices.

2. Add French mustard. The beauty is in the grains; they will crunch nicely when cooked, while imparting their mustard aroma to the meat.

3. Pour in the wine, salt the pork and mix everything with your hands, rubbing the spices into the meat. Cover with a lid and marinate in the refrigerator for at least 12 hours. If necessary, pork can stand in this marinade for several days.

4. Preheat the oven (grill mode) to 200 degrees. Place a drip pan or deep baking tray down. Place the ribs on a rack and place in the center of the oven. Bake for 30-40 minutes. Every 5-10 minutes, sprinkle the meat with marinade and turn it over so that it remains juicy and evenly covered with an appetizing crust. Delicious grilled pork ribs are ready, bon appetit!

Lazy minced brizol

A completely unusual and unlike all other dishes recipe.
The fact is that brizol is pancakes. Yes, not simple ones, but baked in the oven. The recipe, although unusual, is very tasty. Be sure to try this dish and you will be delighted. Cooking time: 35-40 minutes. Number of servings: 3-4.


  • Minced meat – 150-200 g.
  • Four eggs.
  • One small onion.
  • Milk of any fat content – ​​4 tbsp. l.
  • Vegetable oil – 20 ml.


1. Grind the chicken, then add a pinch of pepper and salt.

2. Rinse the eggs under running water and beat them in, add milk. Beat this mixture with a fork.

3. Fry the pancake in a heated frying pan.

4. When the pancake has cooled a little, spread the minced meat on it in an even layer.

5. The pancakes need to be rolled and placed in a heat-resistant roasting pan for half an hour. After the time has expired, serve with any sauce.

Pork chops in a frying pan in batter

Perhaps the most common recipe for a hot meat dish for any holiday. These are the good old upholstery ones, which always turn out tender and juicy.


  • 1 kg of pork pulp with streaks of fat;
  • 2-3 eggs;
  • 200 g flour;
  • vegetable oil for frying;
  • salt, pepper to taste.

How to cook pork chops in a frying pan

1. Cut the pork flesh across the grain into thin slices approximately 1 cm thick. To make cutting the meat more convenient, you can keep it in the freezer for 30-40 minutes.

2. Beat the chopped meat well on both sides. The thinner the slices, the faster and better they will fry.

3. Break the eggs into a deep bowl and beat lightly with a fork. Pour the flour into a deep bowl. Salt, pepper and mix thoroughly. Dip the slices in flour.

4. Dip in egg.

5. Place the slices in a frying pan with heated vegetable oil (4-6 tbsp). Fry over medium heat until golden brown on both sides.

Pork chops in a frying pan are ready!

Festive pink salmon brizol “Goldfish”

Red fish brizol is suitable for feeding a whole crowd of hungry guests and does not take a long time to prepare.
You can take any red fish, and it doesn’t have to be pink salmon. Spices can be anything; ready-made seasonings for fish are ideal. As a side dish, it would be best to serve steamed or grilled vegetables. Cooking time: 20 minutes. Number of servings: 2.


  • Fresh pink salmon – 1/3 of the carcass.
  • One small egg.
  • Salt and pepper – a pinch.
  • Wheat flour – 1.5 tbsp. l.
  • Vegetable oil – 50-60 ml.


1. You need to break the washed chicken egg into a bowl, add flour there and mix.

2. Cut the fish, remove all the bones and cut into pieces.

3. After the fish has been seasoned with salt and pepper, it needs to be dipped into the batter.

4. Fry for a couple of minutes and then turn over.

5. It is best to serve the fish with sour cream sauce or the most common soy sauce. Mashed potatoes or vegetables cooked in a steamer are suitable as a side dish.

Useful tips and tricks

Recommendations for preparing a holiday menu:

  • if you make a side dish in a hurry, then the products are sent to a double boiler, and mashed potatoes are cooked with herbs or vegetable ingredients;
  • A variety of seasonings, in particular dried herbs, go perfectly with vegetables;
  • An excellent idea is to use one of the main components in an additional dish. Dried fruits or nuts are suitable for this, giving the same aroma to both menu elements;
  • snacks are supplemented with nut crumbs or chopped herbs;
  • the delicacy will be decorated with unusually chopped cabbage or a bunch of green onions;
  • dietary meat and seafood are combined with cereals prepared independently or with butter;
  • to emphasize the taste and start the juice secretion process, tomato, cucumber or sauerkraut are added to some side dishes;
  • if the main treat is too fatty, then it is advisable to make the accompanying food low-calorie;
  • Fish is served with products processed in a similar way. For example, both foods are fried or boiled;
  • Porridges are prepared immediately before serving, so as not to reheat them, which will spoil the quality of the treat.

A hearty side dish is an important component for main courses, particularly on a holiday table. You should apply a little imagination and a positive attitude so that the design of the reception will bring aesthetic and gastronomic pleasure to the guests.

Pasta casserole with meat, tomato and cheese

If you have boiled pasta left over from last night, then this delicious recipe will help you adapt it to a completely worthy and festive dish.
The chicken itself cooks very quickly, and since it is also fried and the pasta is boiled, cooking takes very little time. In addition, the dish is quite nutritious, and due to the sauces and tomatoes, it is juicy and not at all dry. You can serve it without any side dishes, since it is self-sufficient without it. Cooking time: 40 min. Number of servings: 3-4.


  • Chicken pulp – 1 pc.
  • Boiled pasta – 150 g.
  • Vegetable oil – 30-40 ml.
  • Russian cheese – 70 g.
  • One onion.
  • Half a fresh tomato.
  • Tomato paste - half a tbsp. l.
  • Mayonnaise sauce - half a tbsp. l.
  • Salt and pepper - to taste.


1. Peel and chop the onion. Cut the chicken into cubes. Fry the meat until crusty and then add the onion.

2. Pre-boiled pasta – it’s better to use horns or spirals – mix with mayonnaise sauce and tomato paste.

3. Place the chicken in the bowl with the pasta and stir.

4. Cut the tomato into cubes and mix with the rest of the ingredients.

5. Apply good quality grated cheese on top and bake. Baking time is approximately half an hour. It is better to serve hot, so the cheese will stretch and this will give a very impressive appearance.

Lula kebab in a frying pan

Lula kebab, according to the classic recipe, is prepared from lamb or beef, and the meat is finely chopped with a knife. This is a more simplified version - the meat is twisted into minced meat. Skewers look beautiful on the holiday table and are convenient to eat. Delicious, simple and not troublesome. It’s especially convenient when you have twisted minced meat in the freezer (I don’t recommend ready-made minced meat at all, even if they make it in front of you).

Cooking time: 60 minutes

Yield: 4 servings.


  • 500 g minced meat (pork or lamb + beef 1:1);
  • Lard (preferably fat tail) - 70 g;
  • Onion - 1 pc.;
  • Ground coriander - 0.5 tsp;
  • Dried basil - 0.5 tsp;
  • Salt - 2/3 tsp;
  • Chopped cilantro - 1 tbsp.

How to cook lula kebab from minced meat, recipe in a grill pan

1. Grind the meat and lard through a meat grinder with a large wire rack. Peel the onion and then chop it with a knife as finely as possible. The onion should be chopped, this will give juiciness to the dish.

3. Add onion, salt, spices and chopped cilantro to the minced meat (if you don’t like it, replace it with parsley). Mix thoroughly with your hands for at least 10-15 minutes until the minced meat becomes viscous and the onion releases its juice.

4. When the minced meat is ready, be sure to let it rest for about half an hour in the refrigerator - during this time the fat will harden and making sausages will be much easier. And the sausages will confidently stay on the skewers and will not fly off them.

5. Take about 50 g of minced meat in your hand and put it on a skewer. Then use your hands to smooth it out a little and roll it so that the minced meat is distributed evenly around the skewer. We repeat the procedure until all the minced meat is used up. In total you will get 7-8 blanks. There is no need to make them too large, because we will be frying lula kebab in a frying pan and the meat should have time to fully cook.

6. Heat a large frying pan, grease it with fat tail fat or pour in a little odorless vegetable oil. Place the meat sausages and fry over medium heat on all sides until golden brown. It is important that the skewers fit entirely into the frying pan and that the kebabs lie and do not hang.

7. Lula kebab at home on skewers is ready, bon appetit!

Chicken pockets

Chicken pockets can be filled with any product; mushroom filling is only an option.
Bacon, soft cheese or fried bell peppers are an approximate list of options that can be used to stuff such pockets. The dish looks very beautiful and will attract attention on any table. It is not necessary to add garlic if you do not like spicy dishes. Spaghetti or any vegetables are perfect as a side dish. Cooking time: 40 minutes. Number of servings: 3.


  • Chicken fillet – half a kilo.
  • Fresh champignons – 70 g.
  • Russian cheese – 40 g.
  • Half a clove of garlic.
  • Mayonnaise sauce - two tbsp. l.
  • Vegetable oil – 20 ml.
  • Smoked paprika, fenugreek, thyme - a pinch each.
  • Salt, pepper - to taste.


1. As for mushrooms, you can take any. An interesting option is obtained if you choose chanterelles or white ones. The easiest option is to choose champignons. They need to be chopped and fried.

2. Rinse the chicken tenderloin, brush with mayonnaise, and before that rub with salt. Then place in a heat-resistant form greased with oil. Don't forget to make cuts and add seasonings.

3. Mix fried mushrooms with grated cheese and chopped garlic. The spice will add piquancy and pleasant pungency.

4. Place the cheese and mushroom mixture inside the cuts and place in a hot oven.

5. Baking time is no more than twenty minutes. Can be eaten with any vegetables and sour cream sauce.

Chicken baked with lemon and Provençal herbs

Every housewife has her own favorite recipe for baking chicken. Once, while visiting, I tried chicken stuffed with lemon. This incredibly aromatic, tender, juicy dish immediately won my heart.

I want to share a delicious recipe with you. Try this cooking option that all guests will definitely appreciate.

List of required products:

  • Chicken – 1 piece (1.5 – 2 kilograms)
  • Lemon – 1 piece
  • Garlic – 1 head
  • Herbes de Provence – 2 teaspoons
  • Butter - 180 grams
  • Dill, parsley, cilantro – 100 grams
  • Salt, ground black pepper

Let's start cooking:

Rub the chicken with salt and spices.

Cut the lemon into slices, then into 4 parts. Add the garlic cloves, stir and stuff the chicken.

Mix softened butter with chopped herbs. Gently lift the skin and spread the oil evenly under it.

Place the stuffed chicken in the pan.

Add potatoes or any other vegetables if desired.

Bake for an hour at 200 degrees, basting from time to time with the resulting juice. Serve with the vegetables you baked with. You can also boil rice as a side dish and serve fresh vegetables separately. Bon appetit!

Chicken under a potato coat

Chicken in a fur coat is a hearty dish that everyone will undoubtedly enjoy.
It is hearty and nutritious, and among other things, it looks very appetizing. A hard cheese crust gives the fur coat a finished and elegant look. This casserole goes well with any vegetables, such as tomatoes, and also with any greens. You can also serve garlic mayonnaise, it will add piquancy and freshness to the casserole. Cooking time: 1 hour 20 minutes. Number of servings: 3.


  • Chicken fillet – 350 g.
  • Russian cheese – 50-70 g.
  • Four potato roots.
  • Half an onion.
  • Mayonnaise sauce – 1 tbsp. l.


1. Select a ceramic shape. The casserole will not burn in it, but at the same time it will bake evenly. Place shredded chicken in an even layer.

2. Carefully place chopped onion on top

3. Peel the potato tubers and chop into slices. Place on top of other layers.

4. Make a lid from foil and then bake for about an hour. At this time, chop the cheese.

5. Five minutes before the end of baking, sprinkle with cheese and return to the oven. Serve sprinkled with dill.

Pizza on a loaf for lazy housewives


You can take your favorite ingredients that you add to regular pizza: cheese, sausage, tomatoes, olives, etc. Also select the proportions yourself regarding the amount of filling. Consider the option with sausage, cheese and tomatoes.


Cut the loaf into neat, even slices, cut the sausage into cubes, chop the cheese, grating it on a grater with small holes. Pour mayonnaise and ketchup into the cheese and sausage mixture and mix the ingredients. Distribute the mixture over a slice of loaf, cover with a slice of tomato, sprinkle with cheese. Grease a baking tray, place the pizza on it, bake for 16-18 minutes in the oven so that the temperature does not rise above 180°C. Place the finished mini-pizzas on a plate and garnish with herbs.

Meat cheesecakes with mushrooms and cheese

This dish can be cooked both in the oven and in a frying pan.
The cheesecakes invariably turn out outstanding, considering their appearance. Your guests will definitely be intrigued by this dish. They are best served as an appetizer on a holiday table, as the cheesecakes look very appetizing. It is better to use champignons for the filling, but you can use any mushrooms. You get an interesting taste if you fill them with oyster mushrooms. Cooking time: 40 minutes. Number of servings: 2.


  • Minced meat – 100 g.
  • Russian cheese – 30-50 g.
  • Champignons – 70 g.
  • Salt and pepper - to taste.


1. Add spices to the minced meat and mix with your hands. It is best to take chicken or turkey - this way the dish will prepare faster and will be more dietary.

2. After this, form small cakes from the meat base and place them in a ceramic mold.

3. For the mushroom filling, you just need to chop the mushrooms. To fry or not is at your discretion.

4. Spread cheese generously on top and place in a preheated oven for half an hour.

5. Garnish with herbs, and serve spaghetti as a side dish.

Fish rolls from tilapia fillet with vegetables in cream

Tilapia fish, which is grown in specially equipped ponds in our country, has high nutritional value and low fat content. The tender meat after heat treatment resembles chicken. Fish fillet is easy to prepare and difficult to spoil.

I invite you to cook delicious fish rolls with vegetables with me. This wonderful hot appetizer will diversify and decorate your New Year's table.

List of required products:

  • Tilapia fillet – 700 grams
  • Zucchini – 2 pieces
  • Tomatoes – 2 pieces
  • Onion – 1 head
  • Cheese – 100 grams
  • Champignons – 100 grams
  • Garlic – 3 cloves
  • Cream 25% - 300 milliliters
  • Vegetable oil – 50 milliliters
  • Lemon juice
  • Dill greens (dry)
  • Nutmeg, ground cumin - ½ teaspoon each
  • Salt pepper


Peel the tomatoes, remove the seeds, cut into cubes.

Finely chop the onion and mushrooms.

Grate the cheese on a coarse grater, and grate the garlic on a fine grater.

Slice the zucchini lengthwise into thin slices. Place in a bowl and add salt.

Heat a frying pan, add oil. Sauté the onion until golden brown, add half the garlic. Add mushrooms.

Fry over high heat until all the liquid has evaporated.

Add tomatoes, simmer over medium heat for 5 minutes.

The filling for the fish is ready! Transfer to a separate bowl and let cool completely. Add cheese, remaining garlic, spices, dried dill.

Cut the tilapia fillet in half lengthwise and pound lightly. Salt and pepper each piece and sprinkle with lemon juice.

During the freezing process, fish loses nutritional value and taste, and the density of the meat deteriorates, which negatively affects the finished dish. Therefore, it is better to purchase chilled tilapia.

Place zucchini on the fish pieces. Top with filling.

Roll the rolls, securing them with a toothpick. Fry in a heated frying pan until golden brown.

Don't bring it to readiness.

Transfer the snack into the mold. Fill with cream. Place in the oven, bake at 180 degrees for 30 minutes.

Appetizing golden-brown crusted and incredibly tasty fish rolls with vegetables are ready! Bon appetit! If you love rolls, then try zucchini roll recipes.

Chicken in wine in French

The drumsticks in this recipe can be successfully replaced with wings, or some other parts of the bird.
The dish comes out very expressive in appearance, while red wine adds tartness and an unusual aroma. You can take wild mushrooms or champignons, but as for cheese, be sure to choose high-quality varieties, without vegetable additives. This is the kind of cheese that will give your dish a beautiful crust. Cooking time: 45 minutes. Number of servings: 2.


  • Chicken drumsticks – 3 pcs.
  • One clove of garlic.
  • One medium sized tomato.
  • One turnip onion.
  • A couple of any mushrooms.
  • Russian cheese – 30 g.
  • Red wine – 40 ml.
  • Vegetable oil – 40 ml.
  • Salt and pepper - to taste.


1. If you have a cast iron or ceramic pan, use that. Place chopped onion and garlic at the bottom.

2. Wash the chicken pieces and place them on top of the onion bed.

3. Apply a pinch of pepper or other spices on top, and randomly sprinkle finely chopped mushrooms.

4. Now pour dry wine into the mold and place the chopped tomatoes.

5. The baking time should not exceed forty minutes. You can serve with pasta or boiled potatoes.

To the chicken

A healthy and original side dish called Ratatouille.

It is prepared from products:

  • 3 cloves of garlic;
  • 1 each eggplant, zucchini, carrot, bell pepper and onion;
  • 3 tomatoes;
  • 3 tbsp. vegetable oil for dressing + for frying;
  • 1 tbsp. l. dried basil and oregano;
  • salt;
  • fresh basil;
  • pepper mixture.

Design method:

  1. Chop the carrots and onions into small pieces and fry in oil until golden.
  2. Place chopped peppers with the fried vegetables, simmer for 2-3 minutes, then add 1 peeled and chopped tomato.
  3. Add salt to the resulting substance and add dry basil.
  4. Turn up the heat, close the container with a lid and simmer the food for 10 minutes.
  5. Beat the vegetable mixture with a blender until smooth and place it on the bottom of a fireproof container.
  6. For cutting vegetables, it is advisable to select specimens of the same size. The peel does not need to be peeled.
  7. Cut the eggplant, zucchini and tomatoes into thin circles and place them in a mold on the prepared food bed.
  8. The finished structure should be lightly pressed for density.
  9. For the dressing, combine finely chopped basil leaves, crushed garlic, oil, seasonings and salt. Pour the mixture over the components placed in the container.
  10. Cover the ratatouille with foil and place in an oven preheated to 2000C for 45 minutes.
  11. After the set time has passed, remove the paper and bake the food for another 10-15 minutes.

Chops “Bird's milk” with pineapples

Chops prepared in this way will easily become the highlight of the program at your party.
Pineapples will add juiciness and sweetness; don’t be afraid to add them to the dish. Cooking chops is not at all difficult, the active cooking time is no more than fifteen minutes. The oven will do the rest for you. Light salads and grilled vegetables are ideal as a side dish. Cooking time: 1 hour 20 minutes. Number of servings: 2.


  • Chicken tenderloin – 300 g.
  • One chicken egg.
  • Wheat flour – 1 tbsp. l.
  • A couple of pineapple circles.
  • Mayonnaise sauce – 1-1.5 tbsp. l.
  • Salt and pepper - to taste.


1. Add the required amount of flour and sour cream to the broken egg. Afterwards, mix.

2. Rinse the chicken and lightly pound it. The size of the pieces should not exceed half the palm.

3. You can season it to your taste; most often housewives choose salt and a mixture of freshly ground pepper.

4. Instead of pineapple slices, you can take cubes; they are cheaper. Place a couple of pineapple pieces on each piece of meat.

5. Apply egg batter and place in the oven to bake for about twenty minutes.

Very juicy pork marinated in mustard and honey and baked in foil

According to this recipe, the meat turns out very juicy and aromatic. Don’t be afraid to use mustard; when cooked, the meat will be only slightly spicy, but very aromatic. Honey gives the pork softness and a slightly sweet taste. The meat turns out simply incomparable!


  • 1 kg pork (pulp, neck);
  • 2 tbsp. mustard;
  • 1 tbsp. honey;
  • 1 tsp spices for meat (black and allspice, rosemary, basil, cumin, paprika);
  • salt to taste.

Recipe for pork baked in mustard and honey

1. It is better to choose pork neck with a lot of meat. This is the most tender meat, and thanks to the layers of fat it will also be very juicy. We make small cuts on top, as in the photo. Add spices, coat evenly with mustard and honey. Cover with a lid and marinate in the refrigerator for at least overnight, preferably 12 hours. In this marinade, meat can be stored in the refrigerator for several days.

2. Place the meat on foil and wrap tightly so that the juice does not leak out during baking. It is better to wrap it in 2 layers of foil.

3. Preheat the oven. We place the meat in foil in a baking dish so that if the fat leaks out, it will not spread throughout the oven. Bake at 180 degrees for 45 minutes. Then open the meat in foil and put it in the oven for another 5-7 minutes so that it is thoroughly browned.

Baked pork in mustard with honey is ready! It is incredibly tasty and tender. Cut into thin slices and serve hot. Bon appetit!

Pork with potatoes

  • Pork – 800 gr;
  • potatoes - according to the volume of pork;
  • mayonnaise - pack;
  • garlic - half a head;
  • cheese – 300 gr.

Prepare the pork: cut it across the grain, cover it with film and beat it lightly.

Put the pork in a saucepan, add a little water, squeeze out a couple of cloves of garlic, add salt and cook over low heat for about 30 minutes.

The side dish is already included, but it would be nice to add some fresh vegetables.

Peel the potatoes and cut them into thin slices (you can even use a potato peeler), place them on top of the meat, squeeze out another clove of garlic, lightly salt them and pour mayonnaise mixed with water so that the potatoes are covered.

Let's cook for another 20 minutes under the lid.

Now squeeze out the rest of the garlic and cover everything with cheese. If the saucepan is suitable for this, put it in the oven for 10 minutes at 220 degrees. If not, keep it covered for 10 minutes over low heat.

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