The American salad is original in taste and serving on the festive table. Salad is very easy to make, since the products used in it do not require special preparation. Except for the chicken and eggs, which need to be boiled beforehand (the chicken can be baked). Everything else just needs to be washed and cut. The recipe uses a very tasty and interesting dressing, which will serve as an excellent substitute for mayonnaise. The finished salad has a spicy, rich original taste with a variety of components. From the specified number of ingredients, a decent volume of the finished product is obtained – a complete large dish.
Delicate, fragrant and healthy. Simple and hasty. Shrimps are high in protein, vitamins and trace elements, and at the same time they are low in calories. Cook frozen shrimps, observing some tricks so that they turn out not only healthy, but also delicious.
Vibrant, delectable, and incredibly flavorful – a true delight that effortlessly melts in your mouth! Lightly salted trout proves to be a delightful addition to both festive gatherings and everyday meals. When thinly sliced, this fish becomes an eye-catching centerpiece, capturing everyone’s attention with a taste that leaves no one indifferent.
Prepare to impress with the most delectable and visually stunning dish! The timeless Mimosa salad featuring canned fish and potatoes has held its place as one of the most beloved salads for decades. It has become an essential addition to any festive occasion. The salad’s delicate and harmonious flavors are sure to captivate every palate, leaving no one indifferent
Vegetable (Italian) fennel has a fleshier stem, which is suitable for salads. Thanks to the essential oils and anise aroma, this amazing vegetable gives an extraordinary taste to any dish. It is rich in phytonutrients, flavonoids (including rutin and quercitin), antioxidants and phytoestrogen.
Good day, dear chefs! I hasten to you with a very tasty recipe that has taken root in our family for more than a year. Stewed potatoes will be a wonderful side dish for any meat or just for a vegetable salad. I assure you that this dish will not go unnoticed on the festive table.
I think that this herring is the same ” Dutch-style “as that Soviet meat “French-style”. Because in Holland, herring is sold, cut into fillets, preserving the tail and sprinkling, at most, with onions. But this cooking option turned out to be very, very good and diversified our “herring table”. The recipe is found on the web in different proportions and cooking methods (both from fresh and salted herring). I tried different ways and brought out for myself the option that I liked.
