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Results 41 - 50 of 304 for pierogi
STUFFING: Chop or grind fresh ... refrigerate overnight. Make pierogi the next day. DOUGH: In ... Serve on warm platter. Makes about 2 1/2 dozen.
About 45 minutes before serving, prepare pierogies as label directs. If boiled, drain. Dice tomatoes, thinly slice onions and mushrooms. In ...
Mix ingredients and knead into soft, pliable dough. Cover. Let stand for 5-10 minutes. Roll thin and cut circles (3 inches). Place a ...
44. BAKED PIEROGI
Cook potatoes and mash. Add salt and pepper. (Do not add milk). Add cheese, cut into small chunks or grated, to potato. Generously grease 9 ...
45. BASIA'S PIEROGI
In mixing bowl combine flour ... circle. Pinch edges together. Put in boiling water. Stir. Boil gently uncovered 4-5 minutes or until pierogi float.
46. CHEESE PIEROGI
Mound flour on table and make hole in center. Drop eggs into center and cut into flour with knife. Add salt and water and knead until ...
47. AMERICAN PIEROGI
Fry butter and onions together. Place a layer of macaroni, potatoes, and cheese, ending with macaroni on top. Pour butter and onions on ...
48. 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.
Mix dough and fill as ... cheese together. Drop Pierogi in boiling water until they ... saute until onions are soft. Pour over cooked Pierogi.
Cream cheese with butter. Add all ingredients, fill Pierogie's. Serve with sauteed onion, melted butter or sour cream.
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