SMOKY LAZY PIEROGI
Lazy, crazy good! Not your tradtional lazy pierogi – sauteed onion, pepper and mushroom plus spinach, in addition to the traditional sauerkraut, take this lazy dish over the top! Then tick it up one more time with McCormick’s Bac’n Pieces and I’m no longer in hog heaven – I’m in animal-free culinary heaven!
Makes approx. 13 cups
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TOMATO SAFFRON SAUCE OVER PIEROGI
with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon!
Makes approx. 6 cups sauce
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FRENCH RIVIERA PIEROGI
Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance!
Serves 2-4 (12 pierogies with sauce)
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PIEROGI POTATO FRY
What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange juice? It’s your day off, enjoy!
Serves 3 Continue reading “PIEROGI AND POTATO FRY”
MEATLESS GOLUMPKI (stuffed cabbage)
Sweet, tender steamed cabbage leaves stuffed with white and brown rice mixed with a saute of peppers, celery, onion, sun-dried tomatoes and walnuts. Seasoned with garlic, basil and mint. And topped with a tomato barbecue sauce!
Makes 14 cabbage rolls Continue reading “MEATLESS GOLUMPKI (stuffed cabbage)”
POTATO PIEROGI BENEDICT
The potato pierogi acts like the egg in this special version of ‘eggs’ Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!
Serves 4 Continue reading “POTATO PIEROGI BENEDICT”
HOME MADE SAUERKRAUT PIEROGIS
Sauteed sauerkraut, sweet onion and garlic stuffed into pockets of hand-rolled dough. Boiled till tender, then pan-fried till golden and puffed. Delicate! One of my favorite all-time foods!
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CRAZY PIEROGI CRACKER
A blend of sauerkraut, soy cream cheese, mustard, garlic, paprika. Served cold on crackers with assorted toppers: chopped Kalamata olive, chopped cucumber, chopped tomato and chopped dill pickle!
Makes about 3 cups spread
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SHARON’S BOILED DINNER
Collard greens, cabbage, carrots, potatoes and whole yellow onions hard-boiled till tender-soft. Simmered in a mustard, dill, brown sugar broth! Refreshing and familiar!
Makes 25 cups
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