Birthday is the most important holiday for most of us. But over time, fantasy depletes, monotonous dishes appear on the table. I want something new, but no less tasty. What should be the birthday menu? What original can be put on the table, surprising the guests? Birthday menu composition If you decide ...

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

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

Salad with smoked pink salmon and cheese

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

Preparation:
Remove the bones from the fish and cut into thin slices. Cut the Chinese cabbage into strips. Lightly freeze the cheese and grate on a coarse grater. Mix sour cream with salt and pepper. Combine all ingredients and season with sour cream.

Puff salad in glasses

Ingredients:
700 g shrimp
100 g feta cheese,
1 cucumber,
1 avocado
1 tomato,
1/2 lemon (squeeze out the juice).
For the sauce:
200 g mayonnaise,
100 g sour cream
some black pepper.

Preparation:
Boil and peel the shrimp. Cut the tomato and cucumber into cubes. Cut the avocado in half, remove the pit and drizzle with lemon juice to prevent the avocado from darkening. Cut the cheese into small cubes. Mix mayonnaise with sour cream and add black pepper. In 4 tall transparent glasses, place the salad in layers, pouring each layer with sauce: shrimps - tomatoes - cheese - cucumbers - avocado slices - shrimps. Garnish with cheese cubes.

Mistress salad with beets and carrots

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

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

Layered salad "Cap of Monomakh"

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

Preparation:
Boil and cool the jacket potatoes and eggs. Grate potatoes, eggs and hard cheese on a coarse grater. Peel and grate the carrots. Crush or chop the walnuts with a knife. Cut the boiled meat into cubes. Mix all the food separately with mayonnaise and lay on a flat dish in layers, forming a cone: potatoes - meat - eggs - nuts - carrots - cheese. Lubricate the cone with mayonnaise and garnish with pomegranate seeds and green peas.

Snack with sprats

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

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

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

Salty tongue appetizer (old recipe)

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

Preparation:
Combine salt, sugar and press garlic. Wash your tongue, dry it and roll in this mixture. Wrap your tongue in a plastic bag, deflate and tie well. Place the tongue in a bowl, press down with a weight to release the juice. Leave at room temperature overnight, then refrigerate for up to 10 days. Turn your tongue over every day so that the tongue is salted out evenly. After this period, remove the tongue from the bag and, without washing off the salt, put it in a saucepan with cold water (you do not need to add salt to the water). Bring to a boil and boil until tender for 1.5-2.5 hours, depending on the size of the tongue. Put the finished tongue in ice water for 1-2 minutes, then remove the skin and cool. Wrap the cooled tongue in plastic wrap and store in the refrigerator until serving. Slice your tongue obliquely into thin slices before serving.

Liver roll

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

Preparation:
Salt the chopped onion in vegetable oil until transparent and place in a bowl, squeezing out the oil. Grate the carrots on a fine grater, squeeze the juice through cheesecloth, fry until soft and put in a bowl too. Cut the liver into cubes (pre-clean the beef from ducts and films), fry over high heat, then reduce the heat, salt, pepper, add bay leaf and simmer under the lid until soft. Cool and mince twice with onions and carrots. Whisk the liver and cream using a mixer, then add softened butter and beat until fluffy. Beat the butter for the filling with a mixer, adding a little carrot juice. Grind the herbs with a blender or chop very finely and add to the butter. Spread cling film on the table, spread the liver mass 1 cm thick and put in the refrigerator for a while. Then spread butter with juice and herbs on top of the liver and wrap in the form of a roll. Place in the refrigerator and allow to solidify completely. Cut into thin slices before serving.

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

Beef rolls

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

Preparation:
Rinse the meat and freeze it in the freezer. Slice the meat across the grain into thin slices. Beat the meat well on both sides. Place the broken plates on the table, and season with salt and pepper on one side. Cut the bacon into long 5 mm thick pieces. Place the wedge on the edge of the meat plate and roll into a roll. Roll all the meat in this way. Pour some water into the roaster, lay the rolls and cover with sour cream sauce. To do this, mix sour cream with tomato paste and salt to taste. Place the rooster on high heat and bring to a boil. Then reduce heat to low and simmer covered for 2-2.5 hours.

Stuffed chicken legs "La-bullet chicken"

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

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

Pork zrazy with cheese and mushrooms

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

Preparation:
Soak stale bread in milk for 30 minutes. Chop 1 onion very finely. Pass the minced meat along with the pressed bread and onions through a meat grinder. Add salt and black pepper and stir. Prepare the filling: Cut 2 onions into cubes, and chop the mushrooms and cheese into small cubes. Cut the butter into cubes and refrigerate. Salve the onion in vegetable oil until golden brown. Add mushrooms to skillet with onions and sauté until tender. Season with salt and pepper to taste. Divide the minced meat into 8 parts, make tortillas from it and place in the center of each onion and mushroom filling, a slice of butter and cheese. Blind oval cutlets, roll in breadcrumbs and fry on both sides until tender.

Chicken fillet in oriental style

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

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

Quiche with pink salmon and shrimps

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

Preparation:
Chop the butter with a knife, add flour and salt and crush the whole mixture into crumbs. Add eggs and sour cream and knead the dough. Set the dough for 30 minutes and place in a high-sided baking dish, kneading it with your hands to form the dough sides. Cover the dough with parchment or oiled baking paper and place a flat plate slightly smaller than a baking dish on top of it, and place a little oppression or pebbles on top. This is necessary so that the dough does not rise during baking. Place the mold in an oven preheated to 200 ° C for 30 minutes. Place the diced fish and peeled shrimp on the prepared base, sprinkle with cheese. Combine eggs with cream and beat well. Pour the resulting lush mass into the cake and put the form back in the oven. Bake until the pot is completely baked for about 30 minutes.

Natural pork cutlets with a surprise

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

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

I love accuracy in everything, so I always make up the birthday menu in advance... Even if the guests are scheduled almost for tomorrow, I will still devote time to this. It's better to spend an extra 10 minutes writing a list than going to the store twice because you accidentally missed it.

What lists are needed?

I write several lists at once:

1. a list of dishes and drinks that will be on the table;
2. list of ingredients and purchases;
3. a to-do list, that is, a sequence of actions so as not to forget anything.

Example: organizing a husband's birthday at home

I'll show you how I organized this process for my husband's birthday.

Initially, we decided that we would celebrate this day together in a restaurant, but later my husband said that he would just like to sit with friends and have a beer ... and this is at home ... tomorrow. Does it happen with you? In 5 minutes, the men decided that the restaurant was canceled, and long live the home feast. Shock? Stress? No, absolutely.

We clarify the number of guests: together with us, we got 6 adults and 2 children. So I counted on the menu for this number of people.

If you have more time, it means more opportunity to plan everything carefully and correctly, but if it is not, as in my case, just stop for a few minutes and think about what the people who come to visit you love. I know that two of the guests do not eat liver, two more seafood, etc., so these dishes on the table are not desirable. It is probably impossible to take into account all the tastes and preferences, but the fact that the guests do not eat for sure is not worth cooking. And vice versa, if you know for sure that your guests love some of your dish very much, they always eat it first, be sure to cook it!

I don't really bother with the combination of dishes, I cook what I'm sure of. Just because it’s a beer party doesn’t mean there’s no cake or snack. Less convention, unless you need to meet some ambassador.

Sample birthday menu at home

Previously, my menu did not always fit on one sheet. Three salads, three types of sandwiches, 3-4 snacks, etc. Naturally, all this remained after the holiday and disappeared. What for? To show what a good housewife I am? This is superfluous, my guests already know it :)

I am not calling you to minimalism, I am calling to be objective. Just think, would you eat so many dishes at a party? If so, you don't need to come up with anything else and add another extra salad.

Because I have little time to prepare, all the recipes I chose are simple and not too labor-intensive:

Salads and snacks

• Smoked chicken salad (hearty)
• Spring salad (light)
• Tomato salad with green dressing (instead of appetizer)
• Mushroom and chicken baskets

Hot

• Country style potatoes
• Grilled chicken wings
• Homemade khachapuri

Dessert

• Strawberry yoghurt cake

Beverages

• Beer, wine
• Juice, compote, tea, coffee

Additionally:

• Adjika, mustard, ketchup

Recipes:

Making a shopping list

If I cook according to certain recipes, then I select all the recipes I need on the table: I print them out, take them out of folders, or put my notebooks aside.

Why do I need this? So I am sure that having written out all the ingredients, I will not miss anything necessary, but I will not buy too much. Often, hoping for our memory, we stand at the counter of the store and cannot remember how many grams of chicken we need for a salad, or whether there is any cheese in this dish at all, so we always take more than necessary, being reinsured.

I AM making a shopping list based on the ingredients of the recipes I need. Having looked through all the ingredients, I write out only what I don't have at home, immediately indicating how many grams, kilograms, etc. I need this or that. My list this time looked like this:

Tip: don't be lazy and rewrite your list so that it matches the departments of the store you visit. I know exactly the location of the departments of my favorite supermarket, so I start with fruits and vegetables, then meat products, cheeses and sausages, etc. These few extra minutes will save you a lot of time in the store. you will not rush around the entire store, but calmly walk around it only once.

And one more important point. If there are products on the list that you need to go to a specialty store or market, take them out separately. With such a detailed list, you can send your husband to the store, and do other things yourself.

I think you noticed that chicken wings and potatoes are highlighted in red on my list. This is because we ordered their preparation from a beer specialty store, which has a huge grill. If there is an opportunity to make it easier for yourself to prepare, and you are confident in the quality, be sure to use it. The difference in price with raw foods is not as great as it might seem.

Planning a sequence of actions

Important plan a sequence of actions so that before the very arrival of the guests, do not run around in an apron and a dressing gown, cutting food.

Anything that can be cut at the store must be cut there. Having at hand a sliced ​​loaf and sliced ​​sausage on sandwiches, you spend 5 minutes, not 20.

I said that I was writing a list of actions, while indicating what my husband could do, for example. And do not neglect to include items such as washing your hair and getting beauty treatments on your list. You don't want to remember this half an hour before the arrival of the guests.

What can be done the night before

If possible, do some of the preparatory work the night before: cook compote, bake cake cakes, boil eggs and vegetables. In the morning, you can start preparing food directly, rather than preparing the ingredients and cooling them.

In the evening I cooked a compote to cool it down, bake a biscuit, and in a cooling oven I made salad crackers. I also boiled chicken and eggs. In the evening, it is better to clean the house, wash the bathrooms and dust. Tomorrow you may simply not be in time.

If I cooked the wings at home, I would marinate them in the evening too. I usually marinate the wings in a mixture of vegetable oil, soy sauce, ketchup and honey with garlic.

If possible, then in the evening you can cook the whole cake, it will stand perfectly in the refrigerator until the next evening. If not, start at this point in the morning.

Morning

In the morning it is necessary to do the remaining preparatory work, namely, cut the eggs and chicken fillets for the salad and baskets.

I taught myself that I cut the same type of food for several dishes at once, for example, all eggs for all recipes. Naturally, I take into account how many of them are needed for which dish, and divide them into different salad bowls. It really saves time - you only wash the grater, board and knife after this product, not 3-4.

You can also do with cheese and other foods. At this stage, I also cook mushrooms so that I will no longer be distracted by snacks.

It is important to make filling for baskets , then you just have to put it in baskets and bake. Prepare smoked chicken salad. Since all the ingredients are already cut, this will take very little time.

What is important to do during the day

In order to switch, and simply not to miss this moment, you need to put aside all the necessary utensils that you will need for serving. I stack it on the dresser in the room, checking along the way to see if anything needs extra wiping or rinsing. Of course, it is better to train yourself to thoroughly wash and wipe the dishes after each feast, then it will take only 5-10 minutes before the holiday.

Prepare your tablecloth and napkins. Refrigerate drinks if needed.

Whisk the dressing sauce spring salad and tomato salad .

Prepare spring salad To do this, mix 4 boiled eggs, diced, radish, sliced ​​into rings, cucumbers, thinly sliced. Separate a third of the green tomato salad dressing, add sour cream, and season the spring salad. Decorate with quail egg halves.

Transfer the adjika to a bowl (if there is no adjika, take care of another sauce for the wings in advance).

What to do in the evening

An hour before the arrival of guests, you can start cooking sandwiches ... I will share a family recipe. At first glance, the combination is strange, but try it, you will definitely like them. Brush the loaf slices with a thin layer of butter, mayonnaise or tartar sauce, place the sausage slices and top with a slice of kiwi. Garnish with half an olive.

How long did it take for this dish? On the strength of 5-7 minutes, tk. only kiwi had to be cut. Such sandwiches look spectacular on the table, kiwi gives sourness and emphasizes the taste of the sausage. It is best to use cooked smoked sausage in this recipe.

If you decide, like me, to make khachapuri, then knead the dough. We need about 40 minutes to knead and rise. We will do the main work when the guests have already gathered.

While the breadmaker is running, place the filling in baskets ... When the guests are already at the table, put the dish in the microwave for a few minutes.

Prepare tomato salad , it is completely simple, so it prepares quickly.

Time to set the table. You can display appetizers and salads, sauce, sandwiches.

It only took me a few minutes to warm up the wings and potatoes. The table is set, the guests are assembled.

If you, like me, decided to pamper your guests with khachapuri, then it's time to roll out the dough. They are baked pretty quickly. So the guests will not have time to finish off the snacks as you serve them hot and cold on the table. No fuss, but no one will go hungry for sure.

I hope you will find something useful in this birthday menu at home, making it easier for yourself to prepare for a holiday or a feast. Put on a beautiful dress, a radiant smile and welcome your guests!

Merry and joyful home holidays!

Aromatic shrimps in lemon juice

Baked shrimps are a worthy birthday decoration. They will successfully complement any menu, especially a thematic festive table in a marine style.

Of products:

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

Recipe:

1. Turn on the oven. Set the temperature to 250 degrees.
2. Lubricate the mold with oil.
3. Arrange the shrimp. Lay them in one layer. If the rest does not fit, divide 4 kilograms into portions and cook them in portions.
4. Combine lemon juice and other ingredients. Do not use the parsley yet.
5. Pour the mixture over the seafood.
6. Sprinkle the cooked shrimp with parsley.
7. Do the same with the remaining shipments of seafood.

Advice! Serve this dish if weight-watching guests come for your birthday. They will especially like shrimp. They are not only tasty, but also low in calories.

Video menu:

The recipe for the "Vlazhsky" salad

A very unusual name and a very common set of ingredients. They will definitely be found in the refrigerator.

Salad Ingredients:

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

Preparation:

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

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

Mexican dish in Russian cuisine

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

Of products:

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

Cooking technique:

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

Advice. Substitute lemon for lime if desired.

"Royal salad"

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

The salad will satisfy the taste needs of even the most fastidious guests. The ingredients are very satisfying. Not a single guest gets hungry from the table.

Ingredients:

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

Cooking step by step:

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

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

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

Tartlets with shrimps and red caviar

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

Of products:

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

Cooking technique:

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

Advice. Serve the dish with white semi-sweet wine. This appetizer will appeal to all 20 guests at home!

How to make breaded chicken kebabs?

Chicken kebabs are an unusual snack on the birthday menu, which is planned to be celebrated at home. Prepare 40 skewers for 20 people. So that everyone gets the snack. Do not forget about the salad to her.

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

Of products:

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

Cooking technique:

1. Cut the meat into cubes.
2. Add salt and spices.
3. Dip the chicken in the sauce.
4. Leave to marinate for an hour.
5. Skewer the meat.
6. Roll each in breadcrumbs.
7. Pour the butter in a short time so that it covers the meat.
8. Fry until crusty.

Advice. Serve the chicken skewers with a side dish.

Wings or fillets are equally good for frying.

"Emerald" on the festive table

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

Of products:

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

Recipe:

1. Dice the ham.
2. Boil the eggs.
3. Peel and slice like ham.
4. Chop the onion and mushrooms.
5. Fry them in oil.
6. Grate the cheese.
7. Mix the ingredients.
8. Season with sauce.
9. Place on a plate in a heap.
10. Garnish with sliced ​​cucumber by pressing into the salad.

Advice. Use any other fatty sauce instead of mayonnaise. If you want the salad to be less greasy, make the sauce yourself.

Chicken tartlets

Guests will definitely like the tartlets, don't miss them when making a birthday menu at home of 20 people - everyone will appreciate this kind of snacks! The dish is a great snack for alcohol. Of the other advantages, the ingredients are the most common. But the taste of the tartlets is very exquisite. However, they are cooked without dough. Potatoes serve as a tartlet.

Of products:

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

Recipe:

1. Cut the fillets into cubes.
2. Simmer the chicken in a skillet, covered with water and oil.
3. After 30 minutes, add the garlic and simmer for another 10 minutes. The filling for the tartlets is ready.
4. Peel and grate the potatoes.
5. Add salt.
6. Take muffin cups and grease them with butter.
7. Arrange the grated potatoes in a basket shape.
8. Place the chicken in the middle.
9. Place the tartlets in the oven for 30 minutes at 240 degrees.
10. Chop green onions.
11. Grate the cheese.
12. Mix the ingredients.
13. Sprinkle cheese and onion on the tartlets 30 minutes after cooking.
14. Simmer in the oven for another 10 minutes.

Advice. Add mushrooms to the chicken to give the meat baskets a richer flavor.

It is easy to change the filling of the appetizer at your discretion every time.

The secret of making salad "Mushroom glade"

"Mushroom Polyana" is a great option for a festive birthday menu - at home, the hostess can easily prepare a "bowl" of salad for 20 people. Fill tartlets with it if desired. You will get an original appetizer.

Of products:

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

Recipe:

1. Take some deep bowls in which the salad will be served.
2. Arrange the marinated mushrooms evenly with the caps at the bottom.
3. Chop greens and sprinkle with mushrooms.
4. Boil the meat.
5. Grind.
6. Sprinkle greens on top.
7. Drizzle with mayonnaise.
8. Grate the cheese.
9. Boil the eggs.
10. Cut into cubes.
11. Put cheese on top of mayonnaise, eggs on top. Drizzle with mayonnaise.
12. Boil the potatoes.
13. Rub.
14. Place on top of the mayonnaise.
15. Dice the pickles.
16. Sprinkle them on top of the dish.
17. Refrigerate for 2 hours.

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

Julien in tartlets

Julien is a hearty and delicious full-fledged snack on the birthday menu of the house for 20 people, which you don't often get to taste without any festive occasion. Chicken and mushroom tartlets look appropriate on the table, regardless of the number of guests.

Of products:

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

Cooking technique:

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

Advice. Divide the filling into several pieces. So it is more convenient to work with her. The same goes for the baking point. You won't be able to put all the tartlets in a regular home oven at once. One option is to stack multiple trays on top of each other.

Festive salad "White Night"

White Night is perhaps one of the simplest salads on the birthday menu. We calculate the ingredients so that you can easily prepare a snack at home for 20 people or more.

Of products:

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

Recipe:

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

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

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

Use boiled pork, beef, or poultry as meat. It is best to take the tongue.

Did you like our menu of salads and snacks for your birthday at home for 20 people? Maybe you can share your recipes in the comments? And we will gladly write them down in our piggy bank ...)