|Splendid Swedish Recipes|
|by Kerstin Olsson Van Gilder|
This inexpensive, index card size spiral-bound recipe book features over 100 Swedish recipes.
Results 1 - 10 of 290 for what is pierogi
Here are four ... recipes for making pierogi. Each dough ... before the water is measured. Adjust consistency ... best browned or steamed the next day.
Combine all ingredients ... amount of flour is pasta is too ... dried out, brush the edges with an egg wash or water (where the pasta is crimped together).
Combine flour, half ... until the dough is smooth and somewhat ... fill the remaining pierogi until all the ... better, your next batch will be much improved!
In a large ... (the dropping technique is key for delicate ... you fill the pierogis, put 5 ... Set aside to cool while you roll out the pierogi dough.
To prepare the ... if the dough is too dry, add ... and place on a slightly heated dish to toss with melted butter. Serve warm. Makes about 6 dozen pyrohy.
Clean mushrooms thoroughly, ... for pyrohy or pierogi. Roll out ... When the dough is in a triangle, ... 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.
Coat a large ... medium heat. Add pierogis, cook, stirring, ... large serving bowl, toss pierogis with bocconcini, tomatoes, pepperoni, olives and dressing.
Drain the Rotel ... that the Rotel is covered as much ... and DELICIOUS. You can substitute mild Rotel and smoked brats to take it down a notch; I won't!
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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