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Results 101 - 110 of 133 for pierogi filling
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In ... a little cabbage filling in each circle and fold ... about 2 1/2 dozen.
102. BASIC PIEROGI
Crack eggs and put in ... heavily floured surface. FILLING: Add to the carton ... burned. Pour over pierogi. They should crackle. If ... dry cottage cheese only.
Peel and boil potatoes until ... remaining ingredients for filling while mashing potatoes. Blend well. ... 5 to 7 pierogi and use a wooden spoon ... 7 to 10 days.
104. POLISH PIEROGIES
Boil potatoes, peel and mash. ... circles and then fill them with about a teaspoon of filling. Fold in half. Press ... fried in butter and onions.
105. PIEROGI
Separate egg yolks and beat ... 1 teaspoon of filling in center and dampen edges ... isn't so dry. If no gravy, add a tablespoon or so of butter.
The dough we use most ... 1 teaspoon of filling on a round, at the ... (until golden brown). Take care not to overbake - they are thin and tender.
107. PIEROGI
Boil prunes until tender. Set ... to prevent the filling from running out. Save enough ... make noodles. Drop pierogi into salted boiling water. Cook ... Chop up and fill pierogi, making sure peach juice ... potato mixture. 2 dozen.
108. POLISH PIEROGI
Mound flour on board and ... small spoonful of filling a little to one side ... running out. Drop pierogi into boiling salted water and ... and mix well. Fill pierogi and cook. Serve with ... sugared fruits or berries.
109. CHEESE PIEROGI
Saute 1/2 pound butter with ... rest of the filling ingredients. Refrigerate for 1 hour. ... towel to drain. Refrigerate or freeze with wax paper.
110. PIEROGI
Add butter, eggs, salt and ... 1 teaspoon of filling on one side of each ... (or tartmaster). Drop pierogi into boiling water. Cook gently ... SOLO brand prune filling.)
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