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Results 101 - 110 of 133 for fillings for pierogies
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In ... and let boil for about 5 minutes (until the ... about 2 1/2 dozen.
102. CHEESE PIEROGI
Saute 1/2 pound butter with ... filling ingredients. Refrigerate for 1 hour. Blend with a ... towel to drain. Refrigerate or freeze with wax paper.
103. PIEROGI
Add butter, eggs, salt and ... (or tartmaster). Drop pierogi into boiling water. Cook gently ... Makes enough filling for approximately 32 pierogi. Cook kraut ... SOLO brand prune filling.)
104. BASIC PIEROGI
Crack eggs and put in ... shell of water for each egg you use. Add ... burned. Pour over pierogi. They should crackle. If ... dry cottage cheese only.
The dough we use most commonly for pirozhki (but not good for ... oven (until golden brown). Take care not to overbake - they are thin and tender.
106. POLISH PIEROGIES
Boil potatoes, peel and mash. ... circles and then fill them with about a teaspoon ... seal. Let stand for 1/2 hour so they seal ... in butter and onions.
107. PIEROGI
Boil prunes until tender. Set ... make noodles. Drop pierogi into salted boiling water. Cook gently for 5 minutes. Lift out carefully ... Chop up and fill pierogi, making sure peach juice ... potato mixture. 2 dozen.
108. POLISH PIEROGI
Mound flour on board and ... running out. Drop pierogi into boiling salted water and cook gently for 3 to 5 minutes. Lift ... and mix well. Fill pierogi and cook. Serve with ... sugared fruits or berries.
109. PIEROGI
Separate egg yolks and beat slightly. Add sour cream and butter and mix thoroughly. Add this mixture to flour and salt. Mix completely and ...
Peel and boil potatoes until ... add remaining ingredients for filling while mashing potatoes. Blend ... 5 to 7 pierogi and use a wooden spoon ... 7 to 10 days.
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