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Results 11 - 20 of 195 for potato pierogi
Pierogi are a delicious dish that ... with a mashed potato and onion or leeks mixture, ... Leftover Pierogi are best browned or steamed the next day.
12. PIEROGI
Combine flour, half of the ... sieve or a potato ricer if you have one, ... fill the remaining pierogi until all the ingredients run ... will be much improved!
In a large bowl, combine ... you fill the pierogis, put 5 qt. water ... are no more potato lumps; you may want to ... roll out the pierogi dough.
14. PEROGI
In a large bowl, combine ... you fill the pierogis, put 5-quarts water on ... are no more potato lumps; you may want to ... out the pierogi dough.
To prepare the dumplings, combine ... Meanwhile, prepare the potato-and-cheese filling by boiling the ... Serve warm. Makes about 6 dozen pyrohy.
Combine flour, eggs, water (milk ... gently lower the pierogi into the water, cover and ... onions. Serve, optionally with dollops of sour cream.
Mix all ingredients together. Mix egg, flour, and water and form a stiff dough about 16 small balls. Roll until very thin and place about 1 ...
Cook noodles 8 minutes. Saute onions in butter. Prepare potatoes as mashed potatoes. Melt cheese in potatoes. Spread potatoes in a ...
Cook shells until tender, drain ... Stuff shells with potato mixture and place in pan. ... heat in low oven (300-325 degrees) for 15-20 minutes.
Drain the Rotel and keep the juice. In a 8 in X 8 in casserole dish, place the drained Rotel in the bottom. Arrange the pierogies on top of ...
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