Stuffing is one of the known ways of preparing various dishes. Cold stuffed snacks look great on the festive table. Let's study the simplest and most popular recipes.
Light snack - stuffed cucumbers and tomatoes
Ingredients:
- tomatoes ripe dense not watery;
- cucumbers of medium size;
- cottage cheese medium fat;
- garlic;
- Fresh greens are different;
- red hot pepper.
Preparation
If the tomatoes are round, cut out the groove in each of them, if the elongated form is cut in half along and select the core. Cucumbers are prepared in approximately the same way: cut each one in half and choose the core. The result was "boats". Now stuffing. Slightly salted curd mixed with finely chopped greens, garlic and red hot pepper. We carefully mix and stuff this stuffing with prepared cucumbers and tomatoes. Spread out on a serving dish and decorate with twigs of greenery.
Well, when next to this dish is another, slightly more dense and satisfying snack - stuffed eggs .
The recipe for stuffed eggs
Ingredients:
- eggs of fresh chicken;
- liver chicken or pork (can be halved with turkey or duck);
- bulb onions;
- garlic;
- spices dry ground;
- butter melted or animal fat (pork, chicken, goose, duck) for frying;
- thick mayonnaise (preferably home-made).
Preparation
Eggs boil hard, cool in cold water and clean the shell. Each is carefully cut in half (no matter, along or across) and extract the yolks.
Pass the shallow onion in a frying pan until golden. Add the liver, cut into small pieces, lightly fry all together and stew with spices until ready, but no more than 20 minutes (otherwise it will look like the old rubber sole, both in taste and structure). Cool, add cooked yolks and punch in a blender or let it through a meat grinder. Add mayonnaise and mix thoroughly. Stuff half the boiled egg whites with this filling and lay out on a serving dish.
Using the same stuffing, you can prepare stuffed mushrooms. Choose mushrooms of medium size. Carefully break off the legs of the hats. Boil the caps in water for 20 minutes. Cool, put on a dish, turning over, and stuffing the liver filling (see the previous recipe).