Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy.
Enjoy.
Preheat oven to 350
Place pierogies in bottom of casserole dish.
Place kielbasa pieces in casserole dish, making a single layer of ingredients.
Sprinkle butter pieces over pierogi.
Sprinkle herbs & spices over all.
Bake for 20 minutes.
Flip pierogies & kielbasa & bake for an additional 15-20 minutes.
Serve & enjoy.
(I served mine with Dijon mustard to dip the kielbasa in).
*next time I might try a little dill sprinkled on the pierogies, it just feels like the right thing to do.
Cook pierogies according to package directions.
Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
Drain pierogies; add to skillet.
Cook over medium heat until lightly browned.
Return chicken mixture to the pan.
Stir in salt and pepper.
Sprinkle with cheese.
Cover and remove from the heat.
Let stand for 5 minutes or until cheese is melted.
ring to boil.
Drop pierogi into water a few at
Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
Top with shredded parmesan and serve.
In a large bowl, combine the chicken, chicken gravy, pierogis, frozen vegetables, and salt/pepper to taste; mix well.
Transfer to a 13x9 inch baking dish.
Cover with foil and bake at 350\u00b0 for 50 minutes.
Take out of the oven, uncover, and top with French-fried onions.
Bake, uncovered, 5 more minutes or until onions are golden brown.
nions are translucent.
Boil pierogi for about three minutes; drain
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes until transparent. Add kielbasa and pierogi; saute 3 minutes until slightly browned. Add peas; cook 3 minutes longer until hot.
Cook pierogies in boiling water until just thawed, about 3 minutes. Drain and set aside. Meanwhile in a large nonstick pot or Dutch oven, over medium high heat, heat oil. Add chicken pieces, onion and garlic. Stir constantly until chicken is lightly browned, about 3 to 5 minutes.
Add flour; stir about 1 minute or until lightly browned. Stir in remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer about 10 minutes, stirring occasionally, or until soup is slightly thickened.
Stir in thawed pierogies. ...
ablespoons oil.
Add the frozen perogies (no need to thaw
Layer the bottom of a 9x13 greased pan with frozen pierogies.
Then sprinkle the ham over top of the pierogoies.
Mix together the soup and milk and pour over the ham and pierogies.
Top with cheese and bake uncovered for 45 minutes at 350.
Preheat over to 425 degrees.
In a saucepan, bring 2 quarts of water to a boil; add pierogies and cook for about 5 minutes or until they float.
Drain and transfer pierogies into a greased 10 inch round baking dish.
Layer on top of the pierogies: corned beef, sauerkraut, dressing and end with the swiss cheese.
Bake for 10 minutes or until pierogies are hot and cheese melts.
Cook the pierogi according to the instructions on
ierogies, cooked chicken, Alfredo sauce, frozen peas, pimentos, and 1/2
Melt butter in large oven proof skillet.
Saute onion, add sausage. Stir.
Add chopped cabbage, cover.
Parboil frozen pierogies.
When cabbage has wilted, add salt and pepper to taste.
Add pierogies.
Put into 350 degree oven with skillet lid.
Bake 20 minutes.
f preserves and can be frozen or stored in the refrigerator
Puree the strawberries in a blender or food processor for 30 seconds. Add the yogurt and honey and blend until smooth. Pour the mixture into a freezer-proof container, cover and freeze. Stir the frozen yogurt every 30 minutes for 2 hours, then every hour for a further 3 hours.
Use an ice cream scoop to divide the frozen yogurt among six bowls. Sprinkle with the chopped strawberries and serve.
Using an immersion blender, or regular blender, blend frozen fruits, banana, and ice until smooth.
Add in spinach a little at a time, blending thoroughly after each addition.
Sweeten to taste.
Serve immediately.
Line two 12-cup muffin pans with paper liners. Place a cookie into each muffin cup. Set aside.
Whip cream in a large bowl with an electric mixer until soft peaks form. Beat in condensed milk and lemon juice until mixture thickens.
Pour evenly into muffin cups. Smooth top and pour 1 tsp passionfruit pulp onto each cup.
Freeze for 2-3 hours or until frozen. Serve topped with a drizzle of remaining passionfruit pulp.
scoop out 6 balls of frozen cream and roll in coconut