Salads and snacks. Simple and delicious recipes with photos

Detailed description: salads in the feed, names and recipes from the chef for gourmets and housewives from various sources.

Review of purchases from the “LENTA” store + recipes for delicious dishes! 🙂

Review of purchases from the Lenta store. Recipe for muffins with sausages)))

Comparison: Shish kebab Lenta and Okay (Stydoba)

Similar Recipes

Ingredients: Lavash - 1 pc. Processed cheese - 2 pcs. Eggs - 2 pcs. Butter - 2 tbsp. Garlic clove - 2 pcs. Dill - 5 gr. Preparation: 1. Cut the processed cheese into thin strips, beat the eggs well. Garlic is necessary...

Selection: 1. Salad with croutons. 2. Salad with smoked cheese.3. Crispy salad with pineapple and chicken.4. Chinese cabbage salad with chicken.5. Italian salad with ham, cheese and vegetables.6. Salad with egg and ham.7….

Ingredients: ● 6 potatoes weighing about 450-500 grams; ● 250 grams of water (1.75 MP);● 1 onion weighing 80 grams;● 2 tablespoons of tomato paste;● 1 teaspoon of vegetable oil;● 1 incomplete dessert spoon of salt;● spices…

Ingredients Chicken breast - 250 grams; Beets - 1 piece; Pickled cucumber - 150 grams; Purple onion - 1 piece; Hard cheese - 100 grams; Mayonnaise - to taste; Pomegranate seeds for decoration. Process…

Simple Avocado Salad with Cherry Tomatoes

1 ripe avocado;
1 cup Cherry tomatoes;
3 boiled eggs.

Classic cod liver salad with cucumbers and eggs

1 jar of natural cod liver;
4 hard-boiled eggs;
2 medium cucumbers;
3 tbsp. canned corn;
onions 1 pc;
salt and pepper to taste;
mayonnaise for dressing;
greens for decoration.

Mexican salad with avocado and nachos

half a ripe avocado;
1 cup Cherry tomatoes;
onion 1 small head;
2 medium cucumbers;
2 tbsp. canned corn;
refueling

Gusarsky salad with sausage and tomatoes

150 grams of boiled smoked sausage;
100 grams of hard cheese;
2 fresh tomatoes;
any greens (I used green onions);
refueling

Read also: Crab salad recipes

Ingredients: - 250 grams of cottage cheese - 1 egg - 5-6 tablespoons of sugar - 1.5 cups of flour - 1/2 level teaspoon of soda - powdered sugar Beat the egg with sugar, add cottage cheese and soda....

The salad is shaped like a ring and generously strewn with raisins, nuts and pieces of prunes! An unusual combination of ingredients guarantees a spicy, new taste of the salad, which will certainly decorate both the festive table and everyday meals! Ingredients: Chicken fillet…

Ingredients: 2-4 squid carcasses 2 tbsp. sour cream 1 tbsp. flour 1-2 tbsp. butter. Salt and black pepper. A little boiling water in a kettle..) Preparation: Defrost the squid, remove the entrails. Place in boiling salted water for literally 2-3 minutes, -...

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Greek Salad with Olive Oil and Oregano (Ribbon)

per 100g – Calories: 119kcal | Fat: 10.30g | Carbon: 3.10g | Protein: 3.30g

Nutritional Value

Beet Salad with Garlic (Ribbon)

per 100g – Calories: 92kcal | Fat: 7.90g | Carbon: 4.20g | Protein: 1.00g

Nutritional Value

Mimosa Salad (Ribbon)

per 100g – Calories: 225kcal | Fat: 18.70g | Carbon: 4.70g | Protein: 9.00g

Nutritional Value

Crab Salad (Ribbon)

per 100g – Calories: 185kcal | Fat: 11.70g | Coal: 13.00g | Protein: 6.90g

Nutritional Value

Monastyrskiy Salad (Tape)

per 100g – Calories: 90kcal | Fat: 7.60g | Carbon: 4.20g | Protein: 1.20g

Beef liver salad Ingredients: - Beef liver - 500 grams; -Large carrots - 3 pieces; -Large onions - 2 pieces; -Pickled cucumbers - 3 pieces; -Mayonnaise - 3-4 tbsp; -A sprig of dill; -Refined sunflower oil for frying; -Salt and ground black pepper to taste. Preparation: A hearty and tasty salad of beef liver, pickled cucumbers, carrots and onions will add variety to any holiday table. If desired, you can add white bread croutons to the salad just before serving. Choose carrots for salad that are large and sweet, and pickled cucumbers that are strong and crispy. Prepare all the ingredients needed for the salad. Clean the slightly frozen liver from films and ducts, rinse, dry and cut into thin slices, about 1 cm thick. Salt and pepper the liver and fry on both sides in a small amount of sunflower oil until cooked. Place the finished liver on a paper napkin to remove excess oil, cool, then cut into thin strips. Cut the onion into thin half rings. Grate the carrots using a Korean carrot grater or chop into thin strips. Over low heat, fry the onions and carrots in sunflower oil until tender. Also cut the pickled cucumbers into strips. Combine liver, cucumbers, onions and carrots in a bowl. Salt and pepper to taste. Add mayonnaise. Mix gently and let the salad sit in the refrigerator for about 2-3 hours. Before serving, garnish the salad with a rose of thinly sliced pickled cucumber and a sprig of dill or sprinkle with croutons. Beef liver salad, ready. Bon appetit!

1 comments

Classes 75

Chicken salad with cucumbers with soy sauce chicken breast 2 pcs. cucumbers 2 pcs. hard cheese 50 g soy sauce 2 tsp. lemon juice 1 tsp. PREPARATION: 1 Use a fork to separate the boiled chicken breast into small fibers. You can cut it with a knife, but also finely. Cut the cucumber into strips. If the skin is rough, then it is better to peel the cucumber first. Mix grated cheese, cucumber and breast, season with soy sauce and lemon juice. Serve the chicken salad with cucumbers and soy sauce after 5-10 minutes.

1 comments

Classes 26

VERY TASTY SALAD Ingredients: - Chinese salad (Chinese cabbage) 100 g - Red tomatoes 200 g - Canned corn 300 g - Red beans in their own juice 300 g - Garlic cloves 2 pcs. - Ketchup 50 g - Mayonnaise 50 g Preparation: Thinly slice the Chinese salad. Cut the tomatoes into cubes. Add beans and corn, after draining the juice from the cans. Add finely chopped garlic, ketchup and mayonnaise (preferably homemade). Add salt to taste. Mix well and serve. Bon appetit!

1 comments

Classes 34

Salad - cracker cake Ingredients: ~250 gr. salted round crackers, -1 b. any canned fish (saury, tuna, pink salmon), - a bunch of green onions, - 4 hard-boiled eggs, - 150 gr. hard cheese, -1 clove of garlic, -mayonnaise. Cooking recipe: We will lay the salad in layers on a large plate or dish. 1st layer: crackers (I had 12 pieces in each layer); 2nd layer: eggs, grated and mixed with mayonnaise (set aside two yolks for decoration); 3rd layer: crackers; 4th layer: canned fish, mashed with a fork and mixed with mayonnaise; 5th layer: finely chopped green onions; 6th layer: crackers; 7th layer: finely grated cheese + garlic through a press, mix with mayonnaise; 8th layer: crackers. Grease with mayonnaise and sprinkle with finely grated yolks. Decorate as desired. Let the salad stand for 2 hours at room temperature and 1 hour. in the refrigerator. But it’s better to let the salad sit overnight. Bon appetit everyone!

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Classes 73

Salad in “carrots” made from puff pastry Ingredients: For the tubes: 500 g puff pastry carrot juice mixed with tomato paste For the salad: 2 chicken breasts 2 fresh cucumbers 2 eggs 1 onion dill mayonnaise parsley for decoration Preparation: Roll out the puff pastry. Cut it into strips, about 1 cm wide. Roll a cone-shaped stick from thick cardboard and wrap strips of dough around it, making “carrots”. Place the dough tubes on a baking sheet, brush with carrot juice and tomato paste (you can use orange food coloring) and bake in the oven until done. Prepare the salad by mixing coarsely grated eggs, cucumbers, shredded chicken breasts, and finely chopped dill. Salt, pepper, grease with mayonnaise. Place the salad in a plastic bag, make a hole in the corner of the bag and fill the cooled tubes with lettuce. Insert a few parsley stalks into the tubes. The salad is ready. You can use any salad of your choice to fill the carrots.

1 comments

Classes 45

Chicken salad with pickled cucumber Ingredients: - 1 boiled chicken breast - half a red onion - 100 gr. hard cheese - 3 boiled eggs - 2 pickled cucumbers - mayonnaise Preparation: 1. Chop all ingredients, add mayonnaise, mix. 2. The salad is ready.

1 comments

Classes 71

Salad with smoked chicken Ingredients: ● 200 g smoked chicken (I used breast); ● 150 g of pickled mushrooms (I used wild mushrooms); ● 1 onion; ● 2 boiled potatoes; ● 3 boiled eggs; ● 2 pickled cucumbers; ● salt and pepper - to taste; ● mayonnaise; ● oil for frying. Preparation: Cut the potatoes into small cubes. Cut the eggs into small cubes. Also cut the chicken or disassemble it into fibers. Cut the onion into cubes, fry in oil until golden brown. Add finely chopped mushrooms. Fry, stirring, for a couple of minutes. Cut the cucumbers into small cubes. Place cucumbers, potatoes, eggs, smoked chicken, cooled mushrooms and onions in a bowl. Salt and pepper the salad, season with mayonnaise. Stir and place in a salad bowl. Garnish with herbs and refrigerate until serving. I hope you find this delicious Smoked Chicken and Mushroom Salad recipe helpful. Bon appetit!

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Classes 125

Chanterelle salad 🍴 Ingredients: ● 2 chicken breast fillets ● 3 pickled cucumbers ● 200 g of Korean carrots ● 200 g of cheese ● 2 cloves of garlic ● Mayonnaise ● Greens Preparation: First, boil the fillet in salted water, then cut into strips (or eat with my hands fibers). Then we also cut the cucumbers into strips, and grate the cheese on a coarse grater. Mix fillet, cheese, cucumbers and carrots, add garlic squeezed through a press and season with mayonnaise. Bon appetit!

Comments 2

Classes 128

TOP 16 best recipes for delicious lecho. 1 Lecho from bell pepper 2 Lecho “Family” 3 Lecho with carrots 4 Lecho for the winter from peppers and beans 5 Lecho “Tasty” 6 Lecho from cucumbers 7 Lecho from eggplant 8 Dietary homemade lecho (without vinegar) 9 Classic lecho 10 Lecho simple 11 Lecho with vinegar and tomato paste 12 Lecho stewed 13 Lecho with herbs 14 Lecho with garlic 15 Spicy lecho 16 Lecho with horseradish This salad is one of the most popular varieties of home preserves: almost every housewife has a couple of delicious recipes in her stash. delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, will be an excellent side dish for most home-cooked meat dishes in the cold season. 1 Lecho from bell pepper You will need: 3 kg of tomatoes; 5 kg of sweet bell pepper; 0.5 kg of onions; 5-6 pcs. carrots; 0.5 tbsp. Sahara; 1 tbsp. spoon of salt; 1 tbsp. vegetable oil; 2 tbsp. spoons of vinegar essence; 3 tbsp. spoons of spicy tomato sauce. Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place. 2 Lecho “Family” You will need: 3 kg of tomatoes; 10 pods of large fleshy pepper; 10-15 large cloves of garlic; 1 tbsp. Sahara; 1 tbsp. spoon with salt on top; 1-3 pods of hot pepper or 1 teaspoon of ground pepper or. Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up. 3 Lecho with carrots You will need: 500 g each of carrots, onions and sweet peppers; 2 kg of tomatoes; 1 tbsp. sunflower oil. Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”. 4 Lecho for the winter made from pepper and beans You will need: 1 kg of bell pepper; 2 kg of beans; 4 kg of tomatoes; 1 kg of onions and carrots; 1 glass of sugar; 3 tbsp. spoons of salt; 0.5 liters of sunflower oil; 3 pods of hot pepper; 6 large heads of garlic; 2 teaspoons 70% vinegar. Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place. 5 Lecho “Tasty” You will need: Lecho from bell pepper 2.5 kg of tomatoes; 1 kg bell pepper; 1 large onion; 4-5 cloves of garlic; 1 tbsp. spoon of salt; 2 tbsp. spoons of sugar; ½ teaspoon ground red pepper; 4-5 bay leaves; ¼ teaspoon ground allspice; 1 tbsp. spoon of table vinegar. Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll up. 6 Cucumber lecho You will need: 1 kg of sweet pepper; 2.5 kg of tomatoes; 5 kg of cucumbers; head of garlic; 200 g sugar; 200 ml 6% vinegar; 200 ml refined sunflower oil; 3 tbsp. spoons with salt on top. Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool. 7 Eggplant lecho You will need: 2.5 kg of eggplant; 1 kg of multi-colored bell peppers (red, yellow, green); 200 ml vegetable oil; 2 large heads of garlic; 3 liters of tomato juice (can be replaced with diluted tomato paste); 100 g 6% vinegar; hot pepper - optional; a small bunch of parsley and dill; 1 tbsp. spoon of salt; 0.5-1 tbsp. Sahara. Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool. 8 Home-made dietary lecho (without vinegar) For 4 liters of ready-made lecho you will need: 1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the preparation in the refrigerator); 3 kg of tomatoes; 2 large carrots; 3 tbsp. spoons of sugar; 2 tbsp. spoons of salt; 5 buds of cloves; 10 peas of allspice; grated garlic and chopped hot pepper - to taste. !!!Do not add onions to lecho according to this recipe - they cannot be stored without vinegar. Peel the sweet pepper from seeds and cut into strips. Grate the carrots on a coarse grater. Remove the skins from the tomatoes - to make the job easier, dip them first in boiling water for 5 seconds and then in cold water. Finely chop the pulp, heat until almost boiling, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice over the vegetables, stir, and put on the fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Place in sterilized jars, cover with lids and pasteurize liter jars for 10 minutes. Store in a cool, dark place. 9 Classic lecho You will need: 1 kg of tomatoes and sweet peppers; 100 g bacon; 2 large onions; 2 teaspoons ground white pepper; ground black pepper on the tip of a knife; salt. Wash all vegetables thoroughly, remove seeds from peppers, peel onions. Pour boiling water over the tomatoes and cut into 4 slices. Cut the pepper into longitudinal strips, cube the bacon, chop the onion. Fry the bacon until translucent, then add the onion to the pan and simmer everything together for 7 minutes. Add tomatoes, season with black and white pepper, salt, stir. Cook over low heat for another half hour. The lecho is ready when the vegetables become soft. Transfer the vegetables into heated dry jars and roll up. Lecho prepared according to any of the proposed recipes will be a worthy alternative to both store-bought and homemade ketchups. 10 Simple lecho Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives. Ingredients: Ripe tomatoes – 4 kg, Bell pepper (green or multi-colored) – 4 kg, Sugar – 1 glass, Salt – 2 tbsp. spoons. Preparation: Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes. Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh. Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator. 11 Lecho with vinegar and tomato paste This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes. Ingredients: Bell pepper - 3 kg, Tomato paste - 2 cups, Water - 3 cups, Vinegar (6%) - 1/2 cup, Sugar - 1 cup, Salt - 1 tbsp. spoon (with a slide). Preparation: Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally. Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place. Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar. 12 Stewed lecho This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter. Ingredients: Bell pepper (red thick-walled) – 1 kg, Ripe tomatoes – 1 kg, Water – 150 ml, Sugar – 1/4 cup, Salt – 1 teaspoon. Preparation: Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces. Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled. Tip: if you are going to serve lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil. 13 Lecho with herbs Spicy, aromatic lecho, which when hot, will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer. Ingredients: Ripe tomatoes – 2 kg, Bell pepper – 2 kg, Sugar – 1/2 cup, Salt – 1 tbsp. spoon, Vinegar (9%) – 50 ml, Dried parsley – 4 teaspoons (heaped), Dried basil – 2 teaspoons, Ground cinnamon – on the tip of a knife, Black peppercorns – 15 pcs., Cloves – 3- 4 pcs. Preparation: Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat. Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally. If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place. 14 Lecho with garlic Lecho with garlic is a simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen. Ingredients: Tomatoes – 2 kg, Bell pepper – 1.5 kg, Sugar – 2/3 cup, Salt – 1 tbsp. spoon, Garlic – 10 cloves, Fresh basil (can be replaced with parsley) – 1 bunch, Vinegar (9%) – 40 ml. Preparation: Wash the tomatoes and cut them into small pieces, place them in a saucepan and cook over low heat for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes. Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place. 15 Spicy lecho This recipe is especially for those who love spicy snacks. The dish is perfect with strong drinks, fried meat, and grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza. Ingredients: Bell pepper – 1.5 kg, Chili pepper – 3 pcs., Ripe tomatoes – 2 kg, Black peppercorns – 20 pcs., Onions (large) – 2 pcs., Sugar – 1/2 cup, Salt – 1 tbsp. spoon, Vinegar (9%) – 50 ml, Dried cilantro – 4 teaspoons (heaped). Preparation: Grind the tomatoes together with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning. Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place. 16 Lecho with horseradish If you like dishes with horseradish, then it can also be used to prepare lecho. Ingredients: Ripe tomatoes – 1 kg, Bell pepper – 1 kg, Horseradish root (fresh) – 50 g, Sugar – 1/3 cup, Salt – 1 tbsp. spoon, Vinegar (6%) – 100 ml. Preparation: Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place. Tip: If you think that 50 g of horseradish is not enough for a distinct spiciness, you can add a few more cloves of garlic or add a couple of chili peppers.

With a new and terrible force, I remembered my everyday work as a worker in one of the most famous supermarkets. These supermarket chains are considered the most... elite or something... forgive me, Lord!
I got a job there in the “Sausages” department. According to an incomprehensible logic, this department included not only sausages, but also cheeses, as well as a department of raw meat, semi-finished products and finished culinary products. That's where they put me, in cooking. To the prepared salad department.
My responsibilities included:

1. Show up an hour before the store opens, change into a uniform.

2. Ten times to run into the huge refrigerator room for “herrings under a fur coat”, jellied meats, pancakes with fillings, crab-stuffed grub, “sushi” and other crap.

3. Replace the lids on all plastic containers and place STICKERS WITH TODAY’S ISSUE NUMBER on them. If the sticker was on cling film, it had to be sealed with a fresh one with a precise movement of the hand. (and this was done several times!)

4. Display all yesterday’s products, which, at the wave of the Great Executioner, have become today’s products, beautifully on a turntable display.

By this time, the cooks, who had arrived two hours before opening, began to bring me their masterpieces in transparent plastic basins.

5. I routinely placed them on the display case, stuck in spoons, forks and price tags.
6. During the day, I had to make sure that the turntable display was full of grub, so that the salads did not look “overstuffed” (stir, stir) and so that their quantity did not dry out!
7. At the end of the working day, I had to wash all the spoons and forks, take everything from the turntable display case to the refrigerator room, moving salads back and forth, wash the display case and glass. (damn, how those customers who liked to poke their fingers into the glass were cursed!)
8. Ah! We also ran to the warehouse for containers, bags, paper towels, and sticker strips.

And at the same time weigh, weigh, weigh salads, smiling cheerfully and at ease. All 12 hours. On my feet. 15 minutes breakfast, 30 minutes lunch, 15 minutes dinner (canteen in the same supermarket). Those who smoked were lucky. They could go out whenever they wanted and smoke in the yard for as long as they wanted. I didn't smoke. 🙁

So this is what I learned, my dears! With horror, with shudder...

1. All salads that are dressed with mayonnaise are made from EXPIRED PRODUCTS! Peas, corn, sausage, olives, pickled mushrooms and cucumbers, ham... Those vegetables and fruits, herbs, garlic, which when fresh began to turn into limp and rotten, also came to us. Everything is expired! The meat was taken from the raw meat department, when it was on the verge of rotting, and cooked in Olivier. The liver was taken from the next department, where they sold grilled chicken (them, expired, are also used in mayonnaise or pancakes/jellied meat!), cutlets, ready-made side dishes, pilaf, etc.
Dialogue between chefs:
- Klav, can I take some cookies to bite?
- What are you talking about, it’s a long time ago! Better take the cue ball and take the liver, let the girls crumble it into the salad!
There was also a department where they sold boiled beets, eggs, potatoes, salted tomatoes, olives by weight, etc.
Dialogue between the cook and the new girl who looks like Keira Knightley:

- There are boiled carrots... they... stink... and are kind of slimy... - this is the girl babbling. - will I throw it away?
- What are you doing! - this is the cook. - They will be fined for not delivering! There, take it to the “salad bowls”, they will wash it and crumble it into Olivier!

The girl is in awe.

A huge baking sheet with fried legs falls in front of the whole line. An experienced server - Natasha - defiantly collects everything and takes it away to “throw it away”... yeah! now! After about 20 minutes, when the line has changed, these legs are taken out. Of course, heated and cleaned of hair and large debris.

I have about 15 people in line for “salads”. They stand, devouring the mayonnaise grub with their eyes. A PREGNANT girl comes up from the side and timidly says:

- You know, I took “heh from pike perch” from you yesterday. So poisoned! It was bad all night, they wanted to call an ambulance!

Me: - Did you save the tray? Vomit? (in a businesslike way. My partner quietly slides under the counter and kicks me there)
Girl: - No... (confused)
Me: - How will you now prove that it was ours who were poisoned? Next time, save everything and take it to the examination!
The girl tramples and leaves. The partner crawls out from under the counter, the cooks’ heads stick out from behind the shop door: “Come on! They can fire you for such advice!” (they are afraid 🙂)
AND FROM THE QUEUE WHO THE FUCK WOULD BE OUTSTANDING OR LEAVE!!! Hmmm, such people are quite worthy of such food.

A mother and a three-year-old child come up to me.
- What do you recommend my baby take? Fresh?
- Brains for his mother Well... I don’t even know... (and I myself make faces, making it clear that mother should go where you came from!)

Or she would quietly say: “Everything is expired, no need to take it.” 🙁

And so EVERYTHING, IN EVERYTHING!!!
Mayonnaise is terrible. In 10 liter buckets, unmarked, liquid, smelly, brrr!
Yesterday's salads are mixed with new ones the next day...
For salads or hot dishes, they may place a “raw meat” salesperson in the middle of a shift, which is strictly prohibited!
Those who go to smoke or go to the toilet do not keep their hands clean; then they serve food to customers with these hands. (gloves will not be put on until the supervisor-manager or technologist appears).

And how do those who weigh out your food treat you, dear customers?
Take the aforementioned Natasha. Just a bundle of hatred! When the doors open, we can see crowds of “pigs” rushing after the “food”.
- I’d like Olivier, a kilogram, and three chickens, and potatoes, and manti, and this one, and this one...
Natasha walks around, frantically putting food into bags and boxes and muttering monotonously: "

Bitches, fucking creatures, where did you come from?! Didn’t you eat them... I never?! Nna, eat, eat! (puts on pilaf) Choke, cow! May you burst (die)! Why don't you cook at home? I took a piece of meat, fried it and eat it with a tomato. Nooooo, she's farting, her ass is about to crack, and she's got fucking kilos of Olivier... Oh, oh, oh, she's rushing, smari - the fat is rushing, she hasn't eaten for an hour, now she's asking for a ton of cutlets, Anka (that's for me), you don't have any trays Stop feeding this pig!"

And so I listen to her for 12 hours if she is in a good mood. If it’s bad, then about “men are goats and bastards”, “daughter, she just needs money, she’s growing up a whore.”

I couldn't stand it. A month later I left there. Even though I liked working. And I'm happy with the experience. And I will never buy anything prepared in a supermarket.

Py. Sy.: It’s good that we, the sellers, were strictly forbidden to try these salads! 🙂

Simple recipes for the holiday table: children's dishes. Spinach on the holiday table: 3 recipes. Festive table: New Year's recipes for a buffet table. Sausage at home Who is a New Year's treat in a minimalist style.

I was never asked for a prescription for antibiotics. But I don’t think that tropicamide will be sold without a prescription, even with a legend. Even a doctor can’t do it. How can this be done technically? Find contacts, arrange a meeting and they will give you a real recipe with a stamp and signature...

Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. I suffered for 20 years. I cut it with a knife. Everything was crooked and askew. Steaks, salted salmon for baking - what a recipe. Foolishly, I salted red fish yesterday, and a lot of it.

Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. It seems to me that it depends on the abundance of the rest of the table. I calculate something like this. Maximum if it's a picnic and meat - barbecue is practically...

Teach you how to cook! Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. Anywhere, mainly in markets. I have been buying for many years now in the South-West, from a dear Georgian old lady...

Mostly she complains. It was because of this that there were attempts with other partners. Well, in principle, those with whom she spoke, in general, say the same thing, in mild terms, of course. And after giving birth, 4 years have already passed, during which time sex gradually faded from 3-4 times a day...

Culinary recipes, help and tips for preparing dishes If they are not too frozen and you can cut off the frozen parts, then recycle them into filling for pies - fortunately the New Year is coming - it will come in handy Look at other discussions on the topic "recipes for frozen apples"

Tell me food for the toothless!.. Cooking. Culinary recipes, help and advice on preparing dishes, holiday menus and entertaining guests, food selection. We have such a “trouble”: our two-year-old son knocked out his front tooth. True, not completely, but it is shaky.