50 degrees F.
Roll pierogi dough out with a rolling
arge meal, or cut the recipe down using the serving sizer
ater to a boil. Immerse pierogi. Cook until the dumplings float
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.
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.
Cook the pierogi according to the instructions on
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.
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a large saucepan, cook the bacon over low heat.
Add the onions and sweat for 2 minutes.
Add remaining ingredients and season.
Cook until cabbage is tender, about 30 minutes.
Combine ground pork & ground beef in a bowl. Add ricotta cheese and egg. Mix thoroughly. Stir in flat leaf parsley, Parmigiano-Reggiano, nutmeg, and salt. Sprinkle in flour. Form meat mixture into 1\" balls. (Sic. What is meant is to form the meatballs, then dust them in flour prior to frying.).
Warm olive oil in saute pan over medium-high heat. Fry meatballs until golden brown. Remove from pan & set aside.
Heat more olive oil in saute pan over medium-high heat. Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes ...
In a large skillet, saute the sausage until cooked through, about 5-10 minutes. Be sure to break up any large chunks. When cooked drain and set aside reserving 2 tablespoons of the fat.
Whisk the flour into the reserved fat followed by the milk. Add the grated parmesan, parsley, cooked sausage, salt and pepper. Mix to combine.
Grill the slices of baguette, transfer to a sheet tray and spoon the sausage mixture on top. Place in the oven on broil until golden and bubbling, about 3 to 4 minutes. Remove from the oven and garnish with ...
FOR THE PIZZA DOUGH: In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes.
Combine the flour and salt, then add to the bloomed yeast mixture. With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook.
After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is ...
Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and ...
For Israeli tahini, see my recipe for Michael's Israeli Tahina Sauce (http
a chicken salad recipe by Michael Chiarello that uses up some