Tag: mayo (Page 3 of 9)
Shrimp, Egg and Potato Layered Salad
February 8th, 2014 in Salads by Julia Volhina
This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.
I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.
This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.
Shrimp, Lettuce and Egg Salad Recipe
January 4th, 2014 in Salads by Julia Volhina
This unusual combination of ingredients yields pretty interesting salad. And it tastes best then prepared right before serving.
Original recipe calls for 10 quail eggs, but I find them somehow hard to find here, so I used 2 chicken eggs as replacement.
Pineapples themselves are optional ingredient, you can skip on them if you wish so, but with them salad tastes more interesting.
Chicken and Mushroom Salad
December 21st, 2013 in Salads by Julia Volhina
It is a holiday season. In slavic world rare holiday table will go by without tons of salads, actually none will.
This is why I will try to focus on salad recipes these couple of week (as much as I can, during with my vacation to Ukraine).
This salad recipe calls for just few ingredients: chicken, mushrooms, eggs and mayo are main ingredients. And there is no onions or garlic, which makes this salad a good choice for lunch on a go.
Tomato and Chicken Salad
November 9th, 2013 in Salads by Julia Volhina
Quick to make and simple salad with chicken meat and tomatoes seasoned with mayo and garlic.
Tomatoes will produce juice after cutting, so it is better to assemble this salad right before you plan to serve it.
A lot in this salad will depend on how tasty tomatoes are, so pick good and ripe ones.
Whole Roasted Chicken with Mayo and Garlic
November 2nd, 2013 in Chicken, Main Dishes by Julia Volhina
Whole chicken smeared with mayo and garlic mix and roasted in an oven bag is probably the easiest way to cook a whole chicken.
Oven bag can be replaced by cooking foil, just cover baking pan with chicken in it with one or two layers.
When checking if chicken is cooked through use meat thermometer (around 160F-170F), or go by clear juices produced when you pierce chicken around thigh, or just by time – around 1.5h at 350F.
Deviled Eggs with Blue Cheese
September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.
By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.
If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.
Bean, Cucumber and Bell Pepper Salad
July 6th, 2013 in Salads by Julia Volhina
This is an easy salad with boiled beans, fresh bell pepper and cucumber which can be assembled in under a 15 mins if you are fast with chopping and dicing.
Any kind of beans will work for this recipe, you can also boil beans yourself instead of using canned ones, just let them cool down till room temperature before adding them to the salad.
Fresh green parsley can be substituted for cilantro if you don’t like cilantro or can find it for some reason. But I like taste of bean salad with cilantro the most.