Poultry

Ingredients:

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions

Method:

Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.

Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.

Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.

Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise

Method:

Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.

Ingredients:

2 hardboiled eggs
¼ lb chicken liver
2 tsp butter
Salt on taste
2 tsp dill greens

Method:

Cut peeled eggs lengthwise.
Melt butter in a skillet, and fry chicken liver until ready (for about 5-7 minutes).
Let cool.
Grate egg yolks and chicken liver together, add dill green cuts, and mix well.
Shape a small ball from the mix to the size of the hollow in the egg whites,
Place balls in egg white halves.

Ingredients:

1 cup boiled chicken breast cut into medium cubes
1 green apple, peeled and thinly grated
3 boiled egg whites thinly grated
1 shallot onion, peeled, cut into half-rings, and fried for 2 minutes with vegetable oil
¼ lb grated cheese
Mayonnaise and greens on taste

Method:

Put a layer of fried onions in a salad bowl, sprinkle with mayo.
Put a boiled chicken meat layer over it, sprinkle with mayo.
Put the next layer of grated egg whites, cover with mayo.

Ingredients for 2:

0.25lb boiled chicken breast
0.5 can yellow corn
3-4 boiled potatoes
1 English cucumber (or 2 medium brined cucumbers)
Cauliflower 1/8 lb – 0.5 lb (on taste)
Mayonnaise and greens on taste

Method:

Cut potatoes, chicken, and cucumbers into small cubes.
Separate cauliflower into small flowers.
Mix all the ingredients, add mayonnaise, and mix once more.
Place in a salad bowl, and decorate with greens.

Ingredients:

1 chicken
½ cup vegetable oil
5 tbsp flour
Red pepper and salt on taste

Method:

Put chicken in a saucepan, pour cold water over it, bring to boil.
Add salt, and boil for 1 hour.
Take the chicken out of the saucepan, cut into serving portions.
Fry the flour in the oil, add 1 -1.5 cup broth, and continue to boil, stirring thoroughly, for about 10 minutes.
Put chicken cuts on serving dishes, put a garnish around them, and pour hot sauce over the chicken.

Ingredients:

1 cauliflower
½ lb boiled chicken meat
½ lb boiled beef
½ lb boiled green peas (possibly, from a can)
2 medium cucumbers (fresh, or salted, or pickled)
3 hard-boiled eggs
2 boiled potatoes

Method:

Cut the cauliflower into medium flowers, put in boiling water, and boil for 5 minutes.
Cut all ingredients into medium cubes, mix them, add mayo, salt, and pepper on taste.
Mix well.

Note:

Ingredients:

1.25 lb calamari
1 large English cucumber
2 hard-boiled eggs
1 large shallot onion
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/3 tsp sugar
0.25 lb cooked rice
2 tbsp mayonnaise

Method:

Peel onion, cut into thin semi-rings, put in a dish, and pour 1 cup of boiling water over it.
Drain after 30 seconds.
Mix salt, sugar, vegetable oil, and lemon juice, and pour it over the onions.
Let sit for 1 hour or more.