|Recipes from Le Manoir aux Quat' Saisons|
|by Raymond Blanc|
Divided by seasons, this book has a short introduction and menu suggestions followed by 30 to 40 recipes, categorized into soups, cold hors d'oeuv...
Results 1 - 8 of 8 for meat pierogi
Mix and put ... with 1 teaspoon meat and enclose in ... pieces. Stir together. Eat at once because it doesn't keep well (not past 1-2 days in refrigerator).
Defrost pierogi, line a ... tomatoes. Scatter mushrooms throughout the pan. Repeat until pan is full. Cover with foil and bake for 35 minutes at 325 degrees.
MEAT: Brown and ... butter/butter and cook another 5 minutes and serve. Final alternative, after boiling, top the Pierogies with gravy and salt and pepper and serve.
Fillings vary from mashed potatoes to fruit; meat and sauerkraut are ... minutes or until pierogi floats. Lift out ... melted butter. Makes 1 1/2 to 2 dozen.
Combine ingredients and ... Cool before filling pierogi. Pour melted ... for 9 to 10 hours. Cook with lemon juice and sugar. Cool, remove pits and fill.
Cream cheese with ... the filled, cooked Pierogi, with melted ... Add mushrooms and meat. Stir in ... sugar. Cook, uncovered, until liquid is almost gone.
Mix ingredients and ... golden. Stir in meat and rice. Dissolve ... to meat mixture with parsley, salt, and pepper to taste. Cool before filling circles.
Separate egg yolks ... dry farmer cheese. MEAT FILLING: Grind up ... gravy may be added so meat isn't so dry. If no gravy, add a tablespoon or so of butter.
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