You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.
Cheese and Garlic Stuffed Tomatoes
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.
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
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.
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)
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.
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
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.
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”.
Juicy French Style Pork Tenderloin
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.
Hard-Boiled Eggs Loaded With Tuna
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.
