233909 pierogies perogy cheese and potato filling Recipes

potatoes, peeled and thinly sliced, butter or 3 tbsp margarine, salt, pepper, milk, shredded cheddar cheese

potatoes, peeled and thinly sliced, butter, salt, pepper, milk, shredded cheddar cheese, minced fresh parsley

potatoes, peeled and cubed, shredded cheddar or swiss cheese, divided, milk, butter, softened, salt, eggs, lightly beaten

potatoes, sliced, water, bacon strips, diced, onion, thinly sliced, process cheese (velveeta), cubed, butter, cubed

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

potato & cheese pierogies (about 12 pierogies), margarine, onion, diced, green pepper, diced, cream of mushroom soup (or any cream soup), milk, cheddar cheese, shredded

sauerkraut filling, butter, chopped onion, sauerkraut, drained and minced, salt and pepper to taste, potato filling, butter, chopped onion, cold mashed potatoes, salt, white pepper, dough, egg, sour cream, all-purpose flour, salt, baking powder

ground beef, onion, chopped, all-purpose flour, beef broth, frozen cheese and potato pierogies, thawed, frozen mixed vegetables, thawed and drained, salt, black pepper, cheddar cheese, shredded

ground beef, chopped onion, king arthur unbleached all-purpose flour, beef broth, frozen cheese and potato pierogies, thawed, frozen mixed vegetables, thawed and drained, salt, pepper, shredded cheddar cheese

potatoes , scrubbed, diced (enough to fill pan), salt , to taste, pepper , to taste, fresh rosemary (to taste), olive oil , to taste, frozen hash browns (diced ), cheese, shredded (she just said lots), sour cream , to taste, garlic , to taste, parsley , to taste, salt , to taste, pepper , to taste

olive oil, garlic, flank steak , 2-2 1/2 lb, salt and freshly ground pepper, olive oil, garlic, peeled and thinly sliced , plus 2 cloves garlic, chopped, shallots, coarsely chopped, carrot, chopped, stalk celery, chopped, red wine, chicken stock, veal stock, chopped parsley, roasted red pepper, peeled, seeded and diced, spanish onion, sliced, grilled and diced, heavy cream, soft goat cheese, potatoes, cooked, peeled and diced and kept warm, unsalted butter, softened, salt and freshly ground pepper

butter, all purpose flour, salt, pepper, milk, shredded cheddar cheese, potatoes, peeled and thinly sliced

potatoes o brien (28 oz.), cream of mushroom soup, cheddar cheese (grated ), garlic powder , salt and pepper ( to your taste)

potatoes cubed, onion, diced, boiling water, butter, parsley, flour, milk, salt and pepper to taste, cheddar cheese, shredded

sauerkraut, finely chopped, butter, divided, onion, chopped, fresh mushrooms, diced, pepper, flour, eggs, salt, warm beef stock or 3/4-1 cup beef bouillon, salt water (for cooking perogi)

bacon, chopped, onion, chopped, garlic cloves, minced, dried thyme, tomatoes or 1 (19 oz) can crushed, salt, pepper, granulated sugar, frozen potatoes , and cheese perogy (cheemo potato and cheddar cheese), fresh parsley, chopped, grated parmesan cheese (optional), sour cream (optional)

crushed tomatoes, shallot, thinly sliced, chopped green bell pepper, olive oil, red wine vinegar, black pepper, potato-filled pierogi, fresh or frozen (if frozen , thaw before adding them to sauce)

farmer cheese, ground (or 1 lb dry cottage cheese, ground with 1 tbsp butter), egg yolk, salt, egg, flour, salt, water, butter, melted