Hot dishes for the holiday table: 20 delicious and inexpensive recipes

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 and salads for birthdays have long been on the table 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.

Grated potatoes with pork

Once you try this hot dish, you will prepare it not only on holidays, but also for family dinners.

You will need:
0.5 kg of potatoes and pork pulp, 150 g of hard cheese, 3 eggs, sea salt and seasonings for meat, 1 tsp.
dried garlic. Preparation:

Cut a piece of meat into slices, 1.5 cm thick, beat well, rub with spices. Grate the potatoes, squeeze out the liquid, mix with 2 eggs, salt and pepper. Heat a frying pan with oil, level a couple of spoons of potato mixture, put a piece of meat on top, previously dipped in egg, cover with potatoes. Fry over medium heat until golden brown. Before serving, bake potato and meat sandwiches in the oven, sprinkle with grated cheese.

Festive Beef Burgundy Recipe

You can’t say anything - in medieval Burgundy they loved to feast from the heart! The French are famous masters in both cooking and winemaking, and, of course, the recipe from the masters from this province would not be complete without wine. It is the basis for the gravy of the next dish.

Ingredients:

• a little over a kilogram of veal;
• spoon of tomato;
• half a glass of red, unfortified wine;
• 0.5 liters of light chicken broth;
• 200 grams of small champignons;
• 120 grams of the smallest carrots and onions;
• two spoons of flour;
• oil, salt, garlic and hand ground pepper.

Step by step recipe

Cooking in a saucepan. Cut the meat into small cubes, add salt and pepper and fry over high heat until brightly browned. After diluting the tomato with two tablespoons of wine, pour it into the meat, sprinkle with flour and stir quickly. Warm up for no more than a minute.

Pour in the broth and wine, add spices and boil. Cover with a lid and place in the oven preheated to 160 degrees. Simmer for exactly one hour.

Boil the champignons in a small amount of boiling water for about ten minutes, cool, and cut into slices. Peel small vegetables and leave whole or cut in half. Place in a saucepan, add salt, cook at the same temperature for at least one and a half hours. Check the readiness of the meat, simmer for another half hour if necessary. Serve with small pasta.

Hot for the Consul holiday

Prepare a delicious and delicious hot dish of chicken with potatoes and pineapple rings.

You will need:
600 g chicken fillet, 4 potatoes, 1 can of canned pineapple, 2 medium tomatoes, 1 slice of sweet bell pepper, 200 g mushrooms, 200 g hard cheese, 1 onion, chicken seasonings, mayonnaise and herbs.
Preparation:

Cut the chicken fillet crosswise into medallion-like pieces. Pour in mayonnaise, add salt and seasonings. After 45 - 60 minutes, lightly beat each piece of meat. Place half of it in a baking dish, top with onion and tomato rings, sweet peppers, salt and mayonnaise, and arrange pre-fried mushrooms. Cover with a layer of chicken and pineapple slices. Bake in the oven for 40 minutes, sprinkle with grated cheese and put back in the oven for 8 minutes.

Meat and potatoes in the sleeve - a traditional hot dish for the holiday table

Many holiday dishes are prepared by baking in the oven. Judging by the ingredients in the following recipe, you might think that you are serving a roast. So, in principle, it is, we just prepare it by baking it in the sleeve.

Ingredients:

• pork tenderloin – 800 grams;
• two kilograms of small potatoes;
• large bell pepper fruit;
• garlic, salt, powdered nutmeg, ground pepper;
• a glass of 50 percent mayonnaise;
• two hard apples;
• a large bunch of young onions;
• half a glass of broth;
• three carrots and two onions.

How to cook

Rinse the meat, trim off excess fat, pat dry with napkins. Cut into pieces no larger than an average apple, but slightly elongated. Rub a mixture of salt and black pepper on all sides. Peel the garlic, cut half into strips, finely chop the second part. We stuff the meat into strips, making deep punctures with a narrow knife, and mix the chopped garlic with half the mayonnaise.

After keeping the meat for an hour, grease it with garlic mayonnaise and leave for another forty minutes. In the meantime, carefully wash the potatoes with a sponge, cut them in half and add salt. Combine the second part of the mayonnaise with half the chopped onion and season the potatoes with it.

We cut the carrots into thick strips, the sweet pepper into thinner strips, and the onion first into rings, and then into four more pieces. Cut the apples into 6-8 slices. Fill the sleeve, tied on the reverse side, with marinated products, shake thoroughly, and place on the roasting pan. Carefully place onions, apples and carrots on top of the potatoes and meat, sprinkle with nutmeg, and seal the free edge of the sleeve with a tie or clip.

Set the oven temperature to 220 degrees, place the roasting pan inside and time for 45 minutes. The sleeve must be pierced with a needle in several places to allow excess steam to escape. After the specified time has passed, we pierce the largest piece of meat with the tip of a narrow knife and evaluate the color of the juice that has been released: pale pink - the dish is ready, a little darker - at least a quarter of an hour is required.

When you are sure the meat is ready, cut and unwrap the bag, pour fat over the meat, and add a little broth to the bottom of the bag. Return the roasting pan to the oven, lowering the temperature to 170 degrees, bake until the dish is deliciously golden brown.

Sprinkle the finished roast with chopped onions and, if desired, grated cheese (the ingredient is not specified in the recipe).

Main course with turkey cutlets

Italian housewives put this hot dish on the table during family feasts.

You will need:
0.5 kg of minced turkey fillet, 1 egg, 2 bell peppers, 3 tomatoes, 2 cloves of garlic, breadcrumbs, spices and herbs.
Preparation:

Mix the minced meat with an egg, a couple of spoons of crackers, spices and chopped herbs. Form small cutlets. In a frying pan with a removable handle, fry the peppers and tomatoes cut into circles in oil, then place the cutlets and add garlic. Bake in the oven and serve immediately.

Hot rice

This dish is completely different from traditional pilaf. A very tasty hot dish that will decorate the festive table and amaze guests with its wonderful aroma!

You will need:
2 chicken breasts, 1 pack of rice in cooking bags, 300 g mushrooms, 2 onions, 120 ml medium fat cream, 1 egg, 70 g breadcrumbs, sea salt and ground pepper.
Preparation:

Cook the rice according to the instructions on the package. Fry mushrooms and onions until golden brown, add cream, simmer for three minutes. Cut the chicken breast into pieces and beat. Place a spoonful of mushroom mixture on each meat chop, roll into a ball, dip in egg batter and roll in breadcrumbs. Deep fry until done. Place meat balls in the center of a large dish and boiled rice around the edges.

Royally hot

It prepares quickly, and the result is stunning. Be sure to write down this recipe!

You will need:
650 g of minced pork and beef, 2 beets and carrots, 3 large onions, 6 medium potatoes, 1 small head of garlic, favorite spices, spicy salt and 250 ml of mayonnaise.
Preparation:

Place minced meat seasoned with spices in a deep frying pan. Then distribute onion rings, a layer of diced potatoes, sprinkle with grated carrots and beets. Mix mayonnaise with garlic passed through a press. Pour over the beet layer. Using a long knife, pierce the contents of the mold several times. Pour 0.5 cups of water into them. Cover with foil and bake in the oven.

Salads for the holiday table: 15 simple and delicious recipes

Festive dish: duck with oranges

Duck baked in different types is a decoration for any celebration. The famous recipe with apples is, of course, a classic, but it’s already become boring. Let's cook duck with oranges for the holiday, it's unusual, but the bird will be aromatic and, of course, with a luxurious crispy crust.

Ingredients:

• a young duck, weighing about 2.5 kilograms;
• a spoonful of liquid honey;
• two large oranges;
• garlic;
• cinnamon stick;
• peppercorns – black and allspice.

How to cook

Grind the grated zest of one orange, a couple of cloves of garlic and all the pepper with a pinch of coarse salt in a mortar.

Prepare the carcass - rinse, dry, trim off excess fat. Using a fine-toothed fork, pierce the skin many times, rub with the juice of one orange, then with the marinade prepared in the first step. Store the duck, packed in a plastic bag, in the refrigerator for eight hours.

Preheat the oven to 180 degrees, cut the second orange into slices, put it inside the carcass along with the cinnamon, secure the cut with thread or a toothpick. Place the duck on a rack set in a deep roasting pan, breast side up. Add a glass of water, cover the baking sheet and the duck in it with a layer of foil, and place in the oven.

The first stage is 40 minutes, after which we remove the foil, pour the juice over the carcass and bake for the same period of time. Switch the thermostat to 220 degrees, mix honey and a couple of tablespoons of meat juice from the bottom of the frying pan, grease the duck on all sides. We keep in the hot oven for another 10 minutes and remove the dish.

After allowing to cool, remove the cinnamon and oranges. As a decoration, you can cut several small thin-skinned citrus fruits into thin rings.

Vegetable pie for main course

During Lent or for those who do not eat meat, this dish will definitely appeal to your taste.

You will need:
4 large potatoes, 350 g of mushrooms, 1 package of puff pastry, 0.5 young zucchini, 1 bell pepper, 1 onion, 2 medium tomatoes, 1 medium carrot.
Preparation:

Fry the onions with carrots and mushrooms in vegetable oil, add zucchini, peppers and potatoes cut into small pieces. After 15 minutes, pour in the fresh tomatoes crushed into puree and a little water. Simmer until done. Roll out the dough into a large flat cake, cut into strips on both sides so that the middle remains intact. Lay out the cooled filling and twist the edges together, forming a tight braid. Bake for 12 minutes.

Portioned main courses for the New Year's table

Cooking hot dishes and surprising guests is the dream of every housewife. Portioned filled rolls are the best option for serving.

Products:

• pork - 700 g
• mushrooms – 350 g
• onions - 2 pcs.
• hard cheese - 60 g
• sour cream - 150 ml
• hot water - 150 ml
• garlic - 2 cloves
• parsley, black pepper, salt, vegetable oil

Cooking method:

1. Cut the champignon mushrooms into small pieces and place in a dry frying pan to evaporate the moisture.

2. When the water from the mushrooms has evaporated, pour in sunflower oil and add finely chopped onion.

3. Fry the mushrooms and onions until the onions are golden brown. Add salt, pepper, stir and turn off the heat.

4. Cover portioned pieces of meat, cut 1 cm thick, with cling film and lightly beat on both sides.

5. Add grated hard cheese and chopped parsley to the fried mushrooms and onions. Mix everything - the filling for the rolls is ready.

6. Place one tablespoon of filling on the edge of the beaten meat. Roll the meat with the filling into a roll, fold the sides of the roll inward on both sides.

7. Place the rolls, seam side down, in a heated frying pan with oil and fry.

8. Fry the filled rolls on both sides.

9. Now you need to prepare the sauce. To do this, squeeze the garlic into a container through a press, add hot water, salt, pepper and mix everything. The sauce is ready.

10. Pour the sauce into the frying pan, close the lid and simmer for another 15-20 minutes.

12. In this state, it is convenient to then heat portioned hot dishes and serve them to guests with a side dish.

13. The cut shows the tasty and appetizing filling.

Hot meat with spaghetti

Just imagine: a pile of cooked spaghetti, topped with a spicy meat and vegetable sauce. A real volcano of taste for gourmets!

You will need:
1 large package of spaghetti, 500 g of veal, 1 onion and carrot, 300 ml of kefir, 2 cloves of garlic, 2 tbsp.
l. tomato sauce, spicy salt. Preparation:

Cut the veal pulp into pieces and beat well. Fry the onions and carrots in oil, season with your favorite spices, add kefir and tomato sauce. Simmer for 2 minutes. Pour the resulting hot mixture over the meat chops, add garlic and bake in the oven.

Stuffed squids on the festive table

A simple and quick dish, don’t be alarmed by the presence of squid in the recipe if you haven’t cooked it before. Choose mushrooms that are not pickled, but simply canned and can be immediately chopped.

Ingredients:

• squid – three carcasses;
• two onions and two carrots;
• a jar of champignons;
• boiled eggs - three pieces;
• butter;
• a glass of boiled rice;
• 150 grams of “Russian” cheese;
• salted soy concentrate.

Step by step recipe

Dip the cleaned and washed squid carcasses into salted boiling water for two minutes.

Peel the vegetables, cut into appropriate strips, champignons, drain the brine from the jar, cut into cubes. Saute the onions and carrots in oil, add the mushrooms and warm them up a little, turn off the heat and stir in the rice with chopped eggs. Sprinkle with soy sauce, grate the cheese, leave covered for about twenty minutes.

Stuff the squid tightly with the cooled filling, secure the edge with a toothpick, and transfer to the mold.

After greasing and grating the rest of the cheese on top, bake for a quarter of an hour. Serve with soy sauce. Another option: heat the chopped tomatoes in a frying pan, rub them through a large sieve into a mold, place the prepared carcasses on top and bake in the oven as is.

Hot “False Goose”

A very tasty, but at the same time very inexpensive in terms of financial costs, hot dish for the holiday table!

You will need:

Filling:
0.5 kg of liver, 1 egg, 4 tbsp.
l. semolina, 4.5 tbsp. l. sour cream, spiced salt. For pancakes:
150 ml each of water and fresh milk, 1 egg, flour, sugar and salt.
Filling:
3 eggs, 1 glass of milk, 4 tbsp.
l. wheat flour, 3 tbsp. l. sour cream, 35 g butter, salt. Preparation:

Prepare the pancake dough; for the False Goose you will need six thin pancakes. Pass the liver through a meat grinder and mix with the remaining ingredients for the filling. Place 4 pancakes on the bottom of a rectangular pan and generously coat with liver filling. Tuck the edges in and cover with the remaining pancakes. Pour over the mixture evenly and bake in the oven.

Stuffed rabbit

Products:

• rabbit – 1.5 kg;
• chicken liver – 200 g;
• rice – 100 g;
• dry white wine – 500 g;
• spices - salt, allspice, nutmeg, bay leaf to taste.

Preparation:

Wash the rabbit carcass with water, remove all blood stains, place in a deep container, and fill with dry wine. Leave to marinate overnight.

Boil the rice until tender, remove excess water. Cut the chicken liver into medium pieces, mix with rice and spices.

Stuff the rabbit carcass, pin the edges with toothpicks or sew them up with thread. Bake in the oven until done. Serve on lettuce leaves.

Hot in Japanese

A hearty and aromatic hot dish for a festive table or a dinner party, when you want to feed your dear guests deliciously.

You will need:
2 kg of bell pepper of the same size, 850 g of minced meat, 200 g of half-cooked rice, 2 onions, 1 carrot, 3 ripe tomatoes, a couple of cloves of garlic, 1 tbsp.
l. flour, 0.4 liters of water or broth, 100 g of hard cheese, sea salt and pepper seasoning with lemon zest to taste. Preparation:

Add chopped onions, garlic and carrots to the pan one by one. Fry until done. Set one third of the roast aside and add the remaining tomato cubes. Add flour and water, season with spices. Mix minced meat with fried onions, carrots and garlic. Salt and pepper, add rice. Fill the peppers without stems and seeds with the filling. Place in a frying pan and cover with tomato sauce. Cook covered for 15 - 20 minutes. Then sprinkle with cheese and brown in the oven.

Classic meat lasagne with Bechamel sauce

Ingredients:

• 10 – 12 ready-made lasagna sheets;
• 240 g “Russian” cheese;
• 4 tbsp. l. grated parmesan;
• 450 g mixed minced meat (pork + beef);
• 1 onion;
• 1 carrot;
• 1 tbsp. thick tomato juice;
• olive oil;
• 1 bunch of fresh herbs;
• 70 g butter;
• 50 g wheat flour;
• ½ liter of fat milk;
• 1 pinch of ground nutmeg;
• fine salt.

Place minced meat in a frying pan with heated olive oil. Break it into pieces with a spatula and fry until cooked. Add chopped onions and carrots. Fry together for 6 – 7 minutes. Pour in tomato juice. Cover the frying pan with a tight lid and simmer its contents for about half an hour. During this time, the sauce should evaporate by almost half. Add salt and chopped fresh herbs to the almost finished mixture.

Prepare Bechamel sauce:

1. Melt all the butter in a saucepan.
2. Add flour and fry it, stirring constantly with a whisk.
3. Pour in cold milk in small portions.
4. Stir the ingredients until smooth.
5. Cook until thickened.
6. Season with salt and ground nutmeg.

Place each lasagna base sheet in boiling water for 2 minutes. Then place them on top of each other in a heat-resistant form, covering them with the meat mixture and vegetables. Add a little white sauce and grated Russian cheese on top of each layer.

Sprinkle the last sheet of lasagna generously with Bechamel and sprinkle with chopped Parmesan. Bake the treat in the oven for 45 minutes at medium temperature. Before serving, cut the dish into portions and decorate to your liking.

Homemade lasagna with minced meat and classic Bechamel sauce

Hot steak in a slow cooker

Meat in a slow cooker turns out more tender and softer, while cooking takes a minimum of time.

You will need:
4 pork steaks, 6 tbsp.
l. sour cream, 2.5 tbsp. l. hot mustard, 2 cloves of garlic, ground pepper, vegetable oil and spicy salt. Preparation:

Rub the steaks with spices and mustard. Mix sour cream with garlic, pour over meat on all sides. Leave to marinate. Before guests arrive, fry the pieces in a multicooker bowl in oil. Then close the lid and cook in simmer mode for 15 minutes.

Appetizers for the holiday table: 20 simple and delicious recipes

BBQ pork ribs

The spicy sauce makes the meat taste like it was cooked over a fire. Guests will not believe that the ribs were simply baked in the oven.

You will need:
2 kg of pork ribs, 3 onions, 1 glass of tomato juice, 1 head of garlic, 110 g of smoked paprika, 1 jar of Dijon mustard, 2 tbsp.
l. honey, 1.5 tbsp. l. sugar, 4 tbsp. l. salt, cumin, 55 ml Worcestershire sauce, 1 tbsp. l. balsamic vinegar, 2 tsp. Tabasco sauce, hot pepper. Preparation:

Prepare a mixture of paprika, sugar, salt and hot pepper and rub it over the ribs. Finely chop the onion and garlic and mix. Place half of the vegetables in a frying pan and place the meat rubbed with Dijon mustard on top. Cover with foil and bake for 2.5 – 3 hours until done. Fry the remaining onion with honey, tomato juice, spices and sauces. Then remove the foil from the pan and pour the onion-honey sauce over the ribs. Place in the oven again for 20 minutes.

Brown sausages with beans

Sausages with beans
Ingredients:

• 4 pork or beef sausages;
• 350 g canned beans (red);
• 400 g canned tomatoes (in their own juice);
• 1 tomato;
• 1 red bell pepper;
• 1 onion;
• 2 tbsp. l. lard;
• 1 tbsp. l. sweet ground paprika;
• 4 garlic cloves;
• 3 sprigs of rosemary;
• 3 bay leaves;
• refined oil;
• salt.

Wash all vegetables, peel if necessary and cut into small pieces. Pour them into a frying pan with heated oil. Fry until the slices are browned. Add pieces of lard, spices and chopped garlic.

After 3 - 4 minutes of frying over medium heat, add the canned tomatoes with liquid and the contents of the can of beans to the frying pan. Add salt to taste, bay leaf and rosemary. Simmer the mixture over low heat under the lid for 17 - 20 minutes.

In a separate bowl, fry the meat sausages until golden brown and ready. Add them to the frying pan with the beans. Simmer the dish for another quarter of an hour and serve to the festive table. This simple step-by-step recipe will help you quickly prepare a holiday treat.

Hot potato and chicken thighs

What could be better than baked juicy chicken with tender potatoes?

You will need:
1 kg of potatoes, 1 kg of chicken thighs, 3 onions, 250 g of hard cheese, 300 ml of mayonnaise and a little water, sea salt, ground pepper mixture.
Preparation:

Place onion rings, potatoes and meat in separate bowls and mix with mayonnaise. Leave to marinate for half an hour or an hour. Don't forget to add salt and spices to make it tastier. In a baking dish, place first the potatoes in layers, then the onions, and then the meat. Pour in a little water and bake in the oven for 35 - 40 minutes. Sprinkle with grated cheese and return to the oven for ten minutes.

Pork shish kebab in the oven

The aroma of this hot meat dish will make even the most notorious vegetarians' heads spin, if any happen to be at your table!

You will need:
2 kg of pork pulp, 4 onions, 1 pack of barbecue spices, 1 tbsp.
l. salt, 2 tbsp. l. sugar, 1 lemon, 3 tbsp. l. vinegar. Preparation:

Cut the onion into rings, place in a bowl, pour boiling water (2 cups) mixed with salt, sugar and lemon juice. Cut the meat into pieces, beat it well, rub with salt and spices, and sprinkle with vinegar. After one hour, place the squeezed pickled onion into the baking sleeve, then the meat, stir, tie the free edges with threads. Make several punctures in the sleeve. Bake for an hour and a half at maximum temperature.

Chicken in oranges

A hot dish for gourmets, and the citrus marinade gives the meat a festive taste!

You will need:
4 chicken legs, 3 oranges, 2 tbsp.
l. vegetable oil, 1 tsp. ground turmeric, 3 tbsp. l. honey, 3 cloves of garlic, sea salt, coriander. Preparation:

Remove the zest from all citrus fruits. Squeeze juice from two oranges. Cut the remaining fruit into thin slices. Mix the juice and zest with honey, garlic, salt, oil and ground spices. Pour the resulting marinade over the chicken and leave overnight. Bake in a deep pan, covering with orange slices and pouring over the marinade.

Baked marbled beef

Baked marbled beef
Ingredients:

• 450 g marbled meat;
• 1 tsp. black peppercorns;
• 2 tbsp. l. quality olive oil;
• a few sprigs of fresh thyme;
• 60 g butter.
• fine salt.

Cut the marbled beef into steaks. Blot with napkins and place on a cutting board.

Sprinkle the meat with milled pepper, thyme and salt on top. Rub these ingredients well into the beef directly with your hands.

Place the prepared steaks on top of each other. Add a sprig of fresh thyme between them. Leave the meat in this form on the table for half an hour.

Preheat the oven in grill mode (with fan) to 240 degrees. Line a baking tray with oiled baking paper. Place steaks on it. Brush them with olive oil. Bake for 7 – 8 minutes.

Melt the butter. Brush the steaks with it. Serve them hot to your guests with any favorite side dish.

Pork in a “fur coat”

Tender and juicy meat in a crispy “coat” is an excellent hot dish for any holiday table!

You will need:
1 kg pork entrecote without ribs, 3 tomatoes, 2 sweet peppers, 1 head of garlic, 300 g cheese, 1 cup flour, 100 ml mayonnaise, 3 tsp.
mustard, spices for meat. Preparation:

Cut the meat into thin pieces about 1 cm thick. Salt and pepper to taste, sprinkle with meat seasoning and beat a little. Then roll in flour, fry in a frying pan and place on a baking sheet. Top each piece of meat with a couple of spoons of a mixture of diced peppers, tomatoes, crushed garlic, half of the grated cheese and mayonnaise. Sprinkle with remaining cheese. Place in the oven.

What to cook for the New Year's table: 20 delicious and inexpensive recipes

Italian style meat

The meat dish is not only simple and tasty, but also very elegant, so it will look harmonious on the holiday table. A detailed recipe with photos will help you prepare it.

Ingredients:

• pork neck – 2 kg;
• tomatoes – 6 pcs.;
• garlic – 4 cloves;
• olive oil – 50 ml;
• Provençal herbs, salt, pepper.

Preparation:

• We cut the meat fillet, but not completely, into pieces 2-3 cm thick, rub it with spices, coat it with oil.

• We cut the tomatoes into circles, and the garlic into slices, insert them into the cuts.

• We wrap the meat in foil so that it does not unfold, and fasten it with twine.

• Place in the oven for 2 hours, setting the temperature to 180°.

This meat can be served without a side dish; baked tomatoes will serve as a side dish.

Duck in honey sauce

If you are going to cook duck for a hot meal, then only with apples and a spicy sweet and sour marinade.

You will need:
1 duck carcass, 2 apples, a large handful of pomegranate, 1 onion, 1 lemon or lime, 1.5 tbsp.
l. bee honey, 1.5 tbsp. l. mustard, spicy salt. Preparation:

Marinate the carcass for several hours in a sauce of honey, juice of half a lemon, spices and mustard. Place in a baking sleeve and place pieces of apples, onions and pomegranate seeds inside the duck. Place the remaining ingredients on top of the duck in the sleeve. Tie the edges with thread. Place in a preheated oven.

Cabbage lasagna with meat

Instead of dough there is cabbage, and the filling is meat and mushrooms. The perfect lasagna for a holiday table!

You will need:
1 fork of Chinese cabbage, 0.5 kg of minced meat, 0.5 kg of any mushrooms, 200 ml of fresh milk, 2 tbsp.
l. flour, 160 ml sour cream, 200 g soft processed cheese, 1 onion and carrot, 2 tbsp. l. vegetable oil and tomato sauce, 55 g butter, 140 g cheese, seasoned salt. Preparation:

Fry the onion with carrots and minced meat in a frying pan. Pour in tomato sauce. Separately, pour the sliced ​​mushrooms into a dry frying pan and stir until the moisture evaporates. Pour milk, simmer for 8 minutes. Add soft cheese.

Line a baking dish with cabbage leaves and sprinkle with grated cheese. Distribute half of the fried minced meat, then the mushrooms. Cover with cabbage leaves, again meat, mushrooms, cabbage. Grease the top layer with sour cream and sprinkle with cheese. Bake in the oven for about an hour.

Lamb lula kebab

Usually, this meat dish is cooked over coals, but even in the oven, it does not lose its taste. A simple and tasty dish that will decorate the holiday table, as it looks very appetizing. The recipe with photos shows step-by-step steps.

Ingredients:

• lamb fillet – 500 g;
• fat tail – 250 g;
• onion – 2 heads;
• zira – 1 tsp;
• coriander – 1 tsp;
• salt, black pepper.

Preparation:

• We wash the meat and put it in cold water for 5 hours, this is what housewives do who don’t really like the taste of lamb, you can skip this step.

• Ideally, meat and fat tail are chopped with a hatchet, or even two, but for those who cannot do this, you can use a meat grinder.

• Add chopped onion, salt, spices to the minced meat and stir.

• Now you need to beat it well, otherwise the kebab will fall off the stick.

• Cover the minced meat with foil and put it in the refrigerator for half an hour. Wooden skewers, pre-soaked in cold water.

• We form small cutlets and string them, while you need to press the minced meat well onto the stick with your hands.

• Grease a baking sheet with vegetable oil and place skewers on it.

• Bake in a preheated oven for 20-25 minutes until the minced meat is browned.

The meat comes out incredibly juicy and appetizing; it is best served with vegetables and herbs, for example, you can decorate it with bell pepper rings.

Important!

If you do not press the minced meat tightly onto the skewer, voids may form inside. When baking, juice will accumulate in them, which will boil and simply tear the cutlet apart.

Giant roll with mushrooms

Magnificent hot “2 in 1” - potato side dish and mushroom filling, wrapped in an appetizing and very tasty roll.

You will need:
10 potatoes, 300 g mushrooms, 1 carrot and onion, 1 tbsp.
l. semolina, 3 - 4 tbsp. l. starch, sea salt. Preparation:

Prepare mashed potatoes, mix it with starch, salt and seasonings. Fry onions and carrots in a frying pan, then add mushrooms. When the filling is ready, add semolina and spices. Line a baking sheet with parchment, grease with oil, and smooth out the mashed potatoes. Place the filling and roll it up. Bake until done.

Beef with pear pieces

This dish will decorate even the most sophisticated and expensive holiday table.

You will need:
1 kg of beef, 4 ripe pears, 2 onions, 1 glass of dry wine, 3 tbsp.
l. sifted flour, 2 tbsp. l. honey, sea salt, paprika, pepper. Preparation:

Roll portioned pieces of meat in flour with salt and seasonings, fry in vegetable oil until golden brown. Add onion half rings, then pour in wine and honey, season with spices. Simmer for an hour under the lid. Place the pear slices into the saucepan with the meat and continue cooking for another 12 minutes.

A simple recipe for baked chicken breast with vegetables

How often do you have to rack your brains when you don’t know what you can cook from chicken breast. How to surprise your loved ones and yourself, and so that the breast does not turn out dry. If you combine everything tasty and healthy, you will get exactly the dish that you wouldn’t be ashamed to serve even on a festive table. Moreover, the dish will not be high in calories, only 117 kcal per 100 g. At a rich festive table, this is an important point.

Required ingredients:

• Chicken fillet – 1 kg or 3-4 breasts,
• Yellow bell pepper – 1 pc.,
• Red tomatoes – 1-2 pcs.,
• Green peas - 60 g,
• Thick yogurt or sour cream - 2 tbsp. l.,
• Hard cheese – 60 g,
• Spices to your taste (oregano, basil, chicken seasoning) - 1 tsp,
• Salt - to taste
• Ground black pepper – 1/3 tsp,
• Vegetable oil.

How to cook

We clean the chicken breast from fat, remove the meat from the bottom side, it will not be needed. We do the same with the rest of the breasts.

We make a longitudinal cut on each breast, leaving 2-3 cm on both sides. We make pockets in the cut away from the cut so that you can put the filling there later. There is no need to cut through the meat. Salt the breast a little, sprinkle with spices, rub them in with your hands and sprinkle with oil. You can use olive or sunflower oil. Leave to marinate for 10 minutes.

Meanwhile, prepare the filling. Cut bell peppers and tomatoes into small cubes, add green peas.

If there are no green peas, you can replace them with green onions, cutting them finely.

Grate the cheese on a fine grater and add it to the filling. Add low-fat yogurt or sour cream, salt and ground pepper. Mix everything well.

Place the marinated breasts in a baking dish and place the filling in them, trying to compact them as much as possible. It turns out something like chicken khachapuri.

Place the pan with the breasts in the oven, preheated to 200ºC for 40 minutes. The finished chicken fillet turns out very juicy, tasty and beautiful when cut due to the colorful vegetables.

Roast “Goldfish”

Hot roast fish is easier to digest by the body than meat dishes. So, your guests are not in danger of overeating!

You will need:
1 kg of sea fish fillet, 0.5 kg of tomatoes in their own juice, 0.5 cups of dry white wine, 220 ml of 10% cream, a handful of black pitted olives, 1 pod of bell pepper, 1 small onion, 4 tbsp.
l. flour, 5 tbsp. l. vegetable oil, 3 green onions, 1 tbsp. l. salt and sugar, spices for fish. Preparation:

Cut the fish into small pieces, add 1 liter of water mixed with sugar and salt. Finely chop the onion and pepper, fry in oil, add diced tomatoes and dill, chopped olives. Pour wine and mascara until the alcohol evaporates. Pour in the cream, cook until thick. Drain the fish in a colander. Bread the dried pieces in flour and fry in oil. Pour in the sauce, bring to a boil and turn off the stove.

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Recipe for hot dishes for New Year 2022

Crispy cutlets, aromatic roast and round-sided cabbage rolls will finally convince you that they are simply necessary for a complete set of treats, which will be the main component of not only a generous feast, but also a festive mood in general.

And if you apply your imagination to classic delicacies, you will get not only an amazing taste, but also an original spectacle.

But what about those who are not fans of meat? Then we can easily and simply exchange the meat for fish. The result will be even more original, and the menu will be even more varied. Well, it’s unnecessary to even talk about the benefits of fish cooking; everyone has known this for a long time.

For lovers of lighter treats who want to do without meat and fish, you can offer an equally short list: stuffed tomatoes and champignons, julienne, vegetable casseroles, all kinds of fruits and herbs.

The rat, whose year we will very soon celebrate, loves to eat, so he will be very happy with the abundance of the New Year's table. You also need to remember about table setting - it is important not only what to serve, but also how to serve it.

Beautiful table setting and festive decoration are an important touch of the feast, which will appeal not only to the voracious rat, but also to all participants of the holiday.