olling boil. Stir in the frozen pierogies and return to a boil
Preheat oven to 400*.
Grease a 9 x 13 cookie sheet.
Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking).
-Bake 20 minutes, flipping over half way through.
Serve immediately with a side of sour cream for dipping.
Thaw 1 dozen frozen pierogies in boiling water for 3-
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.
oils, add the pierogies.
Cook the frozen pierogies for approximately 10 - 15
immering on medium.
Add frozen pierogies; cover and cook 5 minutes
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.
boil and drop in frozen pierogies. Boil over medium heat until
Preheat oven to 375.
Combine first four ingredients.
Spread half of sauce mixture in bottom of 3 quart baking dish.
Top with pierogies (frozen) and remaining sauce mixture.
Cover with foil.
Bake 40 minutes.
Remove foil; sprinkle with cheese.
Bake 5 minutes.
Sprinkle with cilantro.
If desired, serve with sour cream.
eginning to color.
Add frozen pierogies, stir through and add garlic
edium-high heat. Place the pierogies into the hot oil, and
ot. (Do not burn). Sear pierogies on both sides for 1
Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with the softened butter.
Arrange the frozen pierogies into the prepared baking dish. Sprinkle the sauerkraut over top, then layer with the corned beef and Swiss cheese. Spread the salad dressing over the Swiss cheese, and sprinkle evenly with the bread crumbs. Wrap the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.
about 3 hours.
NOTE: Using Frozen Blueberries.
Make the sugar
4\" x 6\" rectangle.
Using 2 3/4\" round biscuit
Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.
up at a time. If using frozen berries, use both liquied and
inutes (a bit longer if using frozen spinach).
When cooked, salt