1 - 10 of 20 for polish pierogi
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Mound flour on ... running out. Drop pierogi into boiling salted ... Pierogi may also be filled with cooked prunes, plums or fresh sugared fruits or berries.
DOUGH: Stir flour with salt into a bowl. Make a hole in the center and into it drop the beaten eggs and water. Cut into flour with a knife. Mix well ...
Mix flour, eggs ... keep warm, place pierogi's in a ... fry in oil heated to 360°F until golden brown. Serve with sour cream or dust with powdered sugar.
Peel and boil ... 5 to 7 pierogi and use a ... boiling for only 7 minutes, boil 10 to 12 minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.
Mix together flour, ... press together. Drop pierogi Cream cheese with ... minutes. Add cabbage and continue to fry 5 minutes. Blend. Add sour cream and cool.
Mix flour, egg, ... all of the pierogi flato to the ... browned, 1 tablespoon butter, 2 tablespoons drained cottage cheese, salt and pepper to taste. Mix well.
1 c. mashed potatoes 3/4 lb. ground beef Mix together cottage cheese and mashed potatoes or sauerkraut and ground beef. Brown ground beef; add ...
Cook noodles. Cook potatoes. Drain and mash. Add cheese to hot potatoes. Beat with mixer until cheese is melted. Saute onion in butter until soft. ...
Boil potatoes, peel and mash. Fry onion in butter with salt and pepper. Add to mashed potatoes. Add shredded Cheddar and mash together. You may add a ...
Beat together eggs and water; add mixture to flour and salt. Mix with hand to form dough. Roll out flat. Take a circle cookie cutter or a glass ...
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