|by Melanie Barnard|
Low-fat cooking and grilling two American passions, are combined in this book of more than one hundred recipes, with tempting results.
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Results 1 - 10 of 23 for pirogi
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Here are four authentic dough recipes for making pierogi. Each dough yields a pierogi with a unique texture and taste. Try them all and choose your ...
Combine flour, half of the water, eggs, and the sour cream, buttermilk or yogurt in a large bowl. Stir vigorously to incorporate the eggs. Slowly ...
The dough we use most commonly for pirozhki (but not good for pirog), and which produces an elegant baked pirozhok, is the following. 1. Sift flour ...
Mix ingredients and knead into a soft pliable dough. Roll thin on board, cut out rounds with doughnut cutter. Place a small spoonful of filling in ...
In boiling water, ... Continue doing this until all cabbage and sauerkraut have been fried. Let cool and refrigerate overnight. Make pirogi the next day.
Mix the flour ... edges. Drop the pirogi in boiling salted ... to 6 minutes. (You can also make the filling with mashed potatoes mixed with sauerkraut.)
Cook 15 minutes enough water to cover sauerkraut, 1/2 pound wide noodles - use package instructions. Fry 1 onion in 1/2 stick butter until clear. Add ...
Boil and mash potatoes. Add all other ingredients and mix well.
Mix potatoes, cream cheese, salt and Cheez Whiz in bowl. Saute onion in butter in skillet until brown. Layer noodles, potatoes and onion mixture, ...
Mix flour, eggs and salt. Add enough water to make medium soft dough. Knead dough until soft. Divide into 2 portions. Roll 1 portion out thin. Cut ...
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