|Food and Beverage Management|
|by Sally Stone|
This supplement to the main textbook contains a collection of classic and contemporary articles related to food and beverage operations.
1 - 10 of 47 for fried pierogi
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Mix together add ... mingle flavors. Mix pierogi shell ingredients together ... crisp on both sides. Serve with sour cream or applesauce and fried onions.
Cook noodles according to package, al dente. Mash potatoes and add cheese to potatoes, beat using a mixer. Add sour cream. Saute onions in butter ...
For cottage cheese ... circles filled. Drop Pierogi into lightly salted ... out with slotted spoon. Sauté in melted butter till desired brownness.
Beat eggs slightly ... boil. Put in Pierogi and boil rapidly ... mixture and crumbled bacon over them. Serve with sour cream on the side. Serves 4 to 6.
To make Sauerkraut ... Cool before filling pierogi. Makes enough ... immediately. Makes 75 to 90 pierogi, depending on how many you get from each dough rolling.
Boil shells until soft - let cool. Boil and mash potatoes. Add cheese and mix well. Fill shells and brown in onion and butter.
Use an additional ... fill about 40 pierogi. To Make ... serve immediately. Makes 75 to 90 pierogi, depending on how many you get from each dough rolling.
Mix and knead ... People also make dessert fillings with pierogis, filled with jam or berries and sprinkled with sugar. You can make up your own fillings.
Mix flour, eggs ... filling if the pierogi are to be ... directed. Serve with sour cream and sugar. If sour cream is omitted, garnish with melted sweet butter.
Boil potatoes until ... some of the fried onion and butter ... with a row of lasagna noodles on top. Cover with foil so noodles don't harden in the oven.
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