Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

Print

Cheese and Garlic Stuffed Tomatoes

Course Appetizers
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Author Natalija

Ingredients

  • 18 large cherry tomatoes
  • 2-3 garlic cloves
  • 1 cup grated cheese american, cheddar, etc.
  • fresh herbs chives, parsley, basil leaves
  • 2-3 Tbs mayonnaise
  • salt and pepper to taste

Instructions

  • Cut off the top of cherry tomatoes. Keep the tops for presentation.
  • Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  • Remove juice and seeds from the pulp. Mince the pulp.
  • Press garlic using a garlic press. Mix the cheese and garlic together.
  • Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  • Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  • Refrigerate tomatoes before serving.

Potato salad (Russian salad)

This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivier” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.

If you like it, try other salads from my cooking blog!

Potato salad (Russian salad)

Irina
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 8 people

Ingredients
  

  • 4 large potatoes
  • 3 medium carrots
  • 7 hardboiled eggs
  • 1 lb bologna
  • 7 pickles
  • 1/2 raw onion
  • 1 can peas (14 oz)
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

Instructions
 

  • Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
  • Peel the vegetables and eggs.
  • Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
  • Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
  • For a fancier presentation, serve it in mini cups.
Tried this recipe?Let us know how it was!

Creamy And Buttery Deviled Eggs

Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe of stuffed eggs with softened butter and a bit of garlic.

Stuffed Eggs

Natalija
To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.
Prep Time 15 mins
Total Time 15 mins
Servings 10 people

Ingredients
  

  • 10 hard boiled eggs
  • 2 tsp softened butter
  • 1 1/2 Tbsp mayonnaise
  • 2 garlic cloves
  • salt to taste
  • 1 pinch cayenne pepper
  • fresh dill

Instructions
 

  • Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
  • Mash the yolk with a fork until crumbly.
  • Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
  • Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
  • Garnish with fresh dill.
  • Refrigerate before serving.
Tried this recipe?Let us know how it was!

Spring Egg Salad With Green Onion

Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).

Spring Egg Salad With Green Onion

Natalija
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Prep Time 10 mins
Total Time 10 mins
Servings 3 servings

Ingredients
  

  • 6 hard boiled eggs peeled and chopped
  • 1/3 bunch green onion finely chopped
  • 3 Tbsp mayonnaise
  • Salt and freshly ground black pepper to taste
  • 1 pinch paprika (optional)

Instructions
 

  • Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
Tried this recipe?Let us know how it was!

Juicy French Style Pork Tenderloin

I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.

Print

Juicy French Style Pork Tenderloin

The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Course Main Dish
Cook Time 40 minutes
Total Time 40 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 6 pork tenderloin chops
  • Salt and freshly ground black pepper to taste
  • 1-2 onion
  • 200 g cheese shredded
  • 5-6 Tbsp mayonnaise

Instructions

  • Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
  • Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
  • Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
  • Bake for about 40 minutes until golden brown.

Hard-Boiled Eggs Loaded With Tuna

Very simple and quick recipe to make, from the ingredients that you’ll always find in your pantry. Eggs, tuna, pickles and mayonnaise. Perfect appetizer for any event or pre-dinner snack.

Print

Hard-Boiled Eggs Loaded With Tuna

To make the filling more smooth and fluffy I use not just egg yolks, but I also add one egg white.
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 7 hard boiled eggs
  • 1 can (180 g) tuna in its own juice
  • 1-3 medium pickles
  • 4-5 Tbsp mayonnaise
  • salt and pepper to taste
  • 1 pinch paprika
  • fresh herbs

Instructions

  • Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
  • Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
  • Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
  • Mash 6 egg yolks and one whole egg with fork until crumbly.
  • Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
  • Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
  • If there is some extra filling left, serve it on the fresh bread or crackers.

Social media & sharing icons powered by UltimatelySocial