akes about 12 to 15 pierogies, depending on size.
Roll
o a boil and drop pierogies in (I like to work
Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
Serve with a dollop of sour cream.
Place frozen pierogies in the crockpot.
In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
Pour onion and butter over pierogies; add salt and pepper.
Cook, on high, for 3 hours.
A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.
5 minutes.
Stir in pierogies and 1/3 cup water
o a boil for the pierogies.
Meanwhile, place a large
ater to a boil. Add pierogies and boil for 5-7
Boil pierogies according to package directions (I
br>In a pot, boil pierogies for 5-10 minutes, until
Preheat oven to 350\u00b0Boil Pierogies for about 5-8 minutes.
Then drain.
In a small skillet, melt margarine.
Saute onion and green pepper for about 5 minutes.
In a 2 quart casserole, combine drained pierogies with onion and green peppers.
Blend milk and soup and pour over casserole.
Top with Cheese.
Bake in 350\u00b0 oven for 35 minutes.
oil. Stir in the frozen pierogies and return to a boil
Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
n medium.
Add frozen pierogies; cover and cook 5 minutes
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.
o 400\u00b0F.
Bake pierogies as box directed, 16 to
rown slightly).
Cook the pierogies in boiling water for 3
o a boil.
Add pierogies in a single layer.
ntil ready to use. Sprinkle pierogies with remaining 1/2 teaspoon
Boil the pierogies in salted water, according to
Thaw 1 dozen frozen pierogies in boiling water for 3-