5 very practical savory recipes on a serving plate to be enjoyed on New Year’s Eve

How about learning how to prepare yourself? savory recipes on the plate for your New Year’s Eve dinner? This is an occasion where the whole family comes together to celebrate and, of course, to enjoy tasty dishes. That’s why there’s nothing better than preparing tasty recipes on a platter just for you party of New Year’s Eve. These are easy-to-make dishes, which make portions well and decorate the table in a very particular way.

Check below the 5 options for savory recipes on the platter they serve both starter and main course. Try it!

Dish of gnocão with chopped ribs

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1.2 kg of boiled and mashed potatoes
• 2 yolks
• 1/2 cup cornstarch (tea)
• 4 tablespoons of melted butter
• salt to taste
• Butter for greasing
• 1 cup tomato sauce (tea)
• 1 cup mozzarella (grated)

Filling

• 3 tablespoons of butter
• 1 chopped onion
• 2 crushed garlic cloves
• 3 cups cooked and shredded prime rib
• 2 chopped tomatoes
• 1 can of tomato sauce
• 1/2 cup chopped parsley (minced)
• Salt and black pepper to taste

Method of preparation:

1. For the filling, in a skillet, melt the butter over medium heat and saute the onion and garlic for 3 minutes.
2. Add the ribs, tomato, salsa, green smelt, salt and pepper and sauté for 5 minutes.
3. Turn off and reserve.
4. In a bowl, mix the potato, egg yolks, cornstarch, butter and salt until a homogeneous mass is formed.
5. Roll out half of the dough in a medium greased refractory pan and place the braised meat on top.
6. Cover with the remaining pasta, drizzle with the tomato sauce and sprinkle with the mozzarella.
7. Place in a medium, preheated oven for 20 minutes or until browned.

Dish of polenta with dried meat

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cups precooked cornmeal
• 5 cups of water (tea)
• 1 cup of milk (tea)
• Salt, black pepper and chopped parsley to taste
• 1 tablespoon of oil
• 1 chopped onion
• 2 crushed garlic cloves
• 2 chopped seedless tomatoes
• 1 kg of dried meat desalted, cooked and minced
• 1/2 cup chopped green olives
• 1 cup (tea) catupiry
• 50 g of grated parmesan

Method of preparation:

1. In a saucepan, put the cornmeal dissolved in the water, the milk, the salt and the pepper and bring to a low heat, stirring until it boils.
2. Cook for 10 minutes, stirring constantly until slightly thickened. Reserve.
3. In another skillet, over medium heat, heat the oil and saute the onion and garlic for 3 minutes or until golden brown.
4. Add the tomato, the dried meat and brown for 5 minutes.
5. Add the olives, salt, pepper, green perfume and switch off.
6. Spread half of the polenta in a medium refractory, spread the dried braised meat, the catupiry and cover with the remaining polenta.
7. Sprinkle with Parmesan and bake in a preheated medium oven for 15 minutes or until golden brown.
8. Serve immediately.

Plate of grated vegetables

Time: 35 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 diced mandioquinhas
• 2 sliced ​​carrots
• 1 diced chayote
• 1 diced courgette
• 200 g of chopped green beans
• 1/2 bunch of broccoli in bunches
• 2 tablespoons of butter
• 2 stalks of leek sliced
• 1 minced garlic clove
• Salt and black pepper to taste
• 100 g of grated mozzarella
• 100 g grated parmesan

white sauce

• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• Salt and grated nutmeg to taste
• 2 cups of milk (tea)
• 1 box of cream (200g)
• 1/2 cup (tea) cream cheese

Method of preparation:

1. Melt the butter in a skillet over medium heat and stir in the flour.
2. Add the milk and cook until thickened, stirring.
3. Mix the milk cream, the ricotta, the salt, the nutmeg and switch off. Reserve.
4. Cook the vegetables al dente. Reserve.
5. Heat the butter in a large skillet over medium heat and fry the leeks and garlic until wilted.
6. Add the cooked vegetables, salt and pepper and sauté for 2 minutes.
7. Transfer to the refractory, cover with the sauce, sprinkle with the cheeses and bring to a medium, preheated oven for 10 minutes or until browned.
8. Remove and serve.

bruschetta on the plate

Time: 35 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 diced seedless tomatoes
• 1 diced onion
• 2 eggs
• 1/2 cup cream (milk)
• 1/2 cup (tea) of milk
• 250 g of diced cooked ham
• 250 g of diced mozzarella
• Salt and oil to taste
• 1 piece of Italian bread
• 100 g grated parmesan
• Oregano to sprinkle

Method of preparation:

1. In a bowl mix the tomato, onion, eggs, cream, milk, ham, mozzarella, salt and olive oil.
2. Spread the bread on the bottom of a medium greased refractory, drizzle with olive oil and spread the filling on top.
3. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes.
4. Remove from the oven, sprinkle with oregano and serve.

pancake cake on the plate

Time: 1h20

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cup (tea) of milk
• 1 egg
• Grated Parmesan for dusting
• 1 cube of chicken stock
• 1/3 cup oil (tea)
• 1 cup wheat flour (tea)

Filling

• 4 tablespoons of butter
• 1 chopped onion
• 4 minced garlic cloves
• 2 chopped tomatoes
• 1/2 cup corn (drained)
• 1/2 cup peas (drained)
• 3 cups cooked and shredded chicken
• 1/2 cup chopped green olives
• Salt and chopped parsley to taste
• 3 cups (tea) of catupiry

Method of preparation:

1. Place a pan over medium heat with the butter and sauté the onion and garlic.
2. Add tomatoes, corn, peas, chicken, olives, salt, parsley and sauté for 3 minutes.
3. In a blender, blend the milk, the egg, the broth, the oil and the flour until you obtain a homogeneous mixture.
4. Heat a non-stick pan over medium heat and spread a ladle of dough.
5. Fry for 2 minutes on each side or until firm.
6. Remove and repeat procedure with remaining dough.
7. In a refractory medium, interlayer layers of dough and filling.
8. Cover with the catupiry, sprinkle with Parmesan and bake in a preheated medium oven for 25 minutes or until golden brown. Serve.

So, did you like our list of savory recipes on the plate? Choose your favorite and prepare it for your New Year’s Eve dinner for more convenience and taste!

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.