|Salads (French Kitchen)|
|by Marie-Pierre Moine|
Part of a series which deals with the domestic culinary tradition of provincial France, this book concentrates on desserts.
Results 1 - 10 of 290 for pierogi
Here are four ... recipes for making pierogi. Each dough ... a little butter before serving. Leftover pierogi are best browned or steamed the next day.
Combine all ingredients in a food processor and process for 30 seconds. Check consistency and add a small amount of flour is pasta is too wet, or a ...
Combine flour, half ... fill the remaining pierogi until all the ... if you note where you could have done better, your next batch will be much improved!
In a large ... you fill the pierogis, put 5 ... stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
To prepare the dumplings, combine the flour and salt on a lightly floured work surface or in a wide, shallow bowl (these are available in restaurant ...
Clean mushrooms thoroughly, ... for pyrohy or pierogi. Roll out ... a ring. Drop in boiling salted water and cook 5 minutes. Serve with strained Borsch.
In a large ... salted water until pierogi floats (about 10 ... using a slotted spoon and sauté in butter or lightly browned onions. Serve with sour cream.
Drain the Rotel and keep the juice. In a 8 in X 8 in casserole dish, place the drained Rotel in the bottom. Arrange the pierogies on top of the Rotel ...
Coat a large ... medium heat. Add pierogis, cook, stirring, ... large serving bowl, toss pierogis with bocconcini, tomatoes, pepperoni, olives and dressing.
Boil pierogies. Drain and set aside. Cook alfredo and the 1/4 cup milk until it comes to a boil; set aside. Preheat oven to 350°F. Grease a large ...
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