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.
Preheat oven to 400.
Cut up onion, peppers, mushroom and garlic, and place in a pan with a little olive oil. Cook on medium until soft, and season with Mrs Dash Chicken Seasoning.
Rub a little olive oil in a pan / cast iron skillet and heat to high heat. Season the salmon with Mrs Dash Extra Spicy Seasoning, and place in pan skin side down. Cook for 3 - 4 minutes until skin is crispy.
Flip fish over and transfer pan to oven.
Cook for 8 minutes.
Serve fish on top of grilled veggies, with sliced avocado along side.
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.
o that the beans don't stick to the bottom of
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.
ray combine both boxes of mrs. cubbison's & crumbled corn bread
Rinse chicken and pat dry. Spread with mayonnaise and sprinkle with Mrs. Dash seasoning. Place chicken in baking dish and bake at 350\u00b0 for 45 to 60 minutes.
large bowl.
Add Mrs. Filbert's, buttermilk and lemon
Coat chicken breasts with Mrs. Dash.
Heat olive oil in a medium skillet.
Cook until done.
Remove chicken and set aside.
Add mustard and lemon juice to remaining spices in skillet.
Heat 1 minute to blend flavors.
Spoon sauce over chicken.
Melt the butter in a medium saucepan.
Add 1/2 teaspoons Mrs. Dash and saute for a minute.
Add the brown sugar and mix until dissolved.
Add the cooked carrots and continue to saute for about five minutes or until the sugar starts to glaze the carrots.
Taste and add more of the seasoning if you like.
Serve hot.
nd sprinkle both sides with Mrs. Dash Seasoning.
Combine mustard
Pre heat oven to 450F Toss the florets in a plastic bag or bowl with the olive oil& Mrs Dash Table Blend.
Spread florets on a cookie sheet and roast for apprx 45 to 60 minutes or until nicely browned.
Flip them 3 or 4 times while roasting- the longer they are in the oven the sweeter they get!
o a medium dice. Reserve T-Bones for soup.
Add
Heat a frying pan over medium heat. Add anchovies with oil, onion and garlic. Cook for 5 mins, stirring occasionally, until anchovies dissolve and onion is tender. Increase heat to high and add cauliflower and olives. Saute for 3 mins, until cauliflower starts to brown. Reduce heat to low, cover and cook for 5 mins, stirring occasionally, until cauliflower is tender. Stir in parsley and season to taste.
Serve with cooked T-bone steaks.
Blend all dry ingredients together and rub into both sides of at least 4 t-bone steaks.
Heat 1 tablespoon canola oil in large skillet at fairly high heat.
Cook steaks for 5 minutes; turn, drop heat to medium and continue cooking for approximately 10 minutes for medium-rare, depending on the thickness of your steaks.
br>toss garlic with 2 T olive oil in heavy small
Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!(R) Spread; set aside.
Combine mashed banana, I Can't Believe It's Not Butter!(R) Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.