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Results 101 - 110 of 133 for pierogi fillings
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In ... Serve on warm platter. Makes about 2 1/2 dozen.
102. BASIC PIEROGI
Crack eggs and put in ... burned. Pour over pierogi. They should crackle. If not, ... isn't hot enough. Remember to use dry cottage cheese only.
The dough we use most commonly for pirozhki (but not good for pirog), and which produces an elegant baked pirozhok, is the following. 1. ...
104. POLISH PIEROGI
Mound flour on board and ... running out. Drop pierogi into boiling salted water and ... and mix well. Fill pierogi and cook. Serve with ... sugared fruits or berries.
105. PIEROGI
Add butter, eggs, salt and ... (or tartmaster). Drop pierogi into boiling water. Cook gently ... remove pits. (Can use SOLO brand prune filling.)
106. 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 ...
107. PIEROGI
Boil prunes until tender. Set ... make noodles. Drop pierogi into salted boiling water. Cook ... Chop up and fill pierogi, making sure peach juice ... potato mixture. 2 dozen.
108. CHEESE PIEROGI
Saute 1/2 pound butter with 4 medium onions. Combine with rest of the filling ingredients. Refrigerate for 1 hour. Blend with a pastry ...
Peel and boil potatoes until ... 5 to 7 pierogi and use a wooden spoon ... minutes. Boiled pierogi will stay fresh refrigerated for 7 to 10 days.
110. POLISH PIEROGIES
Boil potatoes, peel and mash. ... circles and then fill them with about a teaspoon ... spoon. May be eaten as is or fried in butter and onions.
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