PIEROGI WITH SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
- Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 1073 milligrams, Carbohydrate 38 grams, Fiber 2 grams, Protein 18 grams, Sugar 3 grams
20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
ITALIAN STYLE ROASTED PIEROGIES
Make and share this Italian Style Roasted Pierogies recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Spray baking sheet with nonstick cooking spray.
- In medium bowl combine egg with 1 tbsp water.
- In pie plate place bread crumbs and cheese.
- Dip pierogies in egg then breadcrumbs.
- Arrange on baking sheet.
- Roast until crisp and golden about 15 minutes.
Nutrition Facts : Calories 64.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 55.1, Sodium 121.5, Carbohydrate 6.7, Fiber 0.4, Sugar 0.7, Protein 3.7
ITALIAN STYLE PIEROGIES
I found this recipe in a newspaper. I know it's not home made, but it's makes a great fast side dish. Or a great appetizer
Provided by dragonpawz
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Spray a baking sheet with cooking spray.
- Beat egg in a bowl.
- Dip the perogies in egg and then coat with the bread crumbs.
- Sprinkle with parmesan cheese.
- Bake till crispy about 15 minutes.
Nutrition Facts : Calories 67.4, Fat 2.5, SaturatedFat 1, Cholesterol 55.2, Sodium 231.5, Carbohydrate 7, Fiber 0.5, Sugar 0.7, Protein 4
EASY ITALIAN PIEROGI
A little different from the traditional- but you can have these ready and on the table in about a half hour. Give these a test drive at your next meal and see what you and your family think. Oh, BTW these freeze nicely. Recipe found on Facebook by Ericka.
Provided by Pat Duran
Categories Casseroles
Time 30m
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, bring water to a boil. In a separate bowl, mix potatoes,Italian seasoning, cheese, onions and pepper.
- 2. Cut potsitcker wrappers with a biscuit cutter(3 inch in size) and brush the edges of each with egg white.
- 3. Place 1 Tablespoon of potato mixture on center of each wrapper and fold int half, making sure edges seal by pressing together. Carefully place pierogies in small batches into the boiling water. ?Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
- 4. In a large skillet, melt 1 Tablespoon of the butter over low to medium heat. Add 10 to 12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 Tablespoon of butter. Repeat with next batch until all have been browned. Serve immediately and sprinkle with chopped tomato and parsley.
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- Preheat oven to 350 degrees. Drizzle a large skillet with oil, arrange pierogies in a single layer (edges can be overlapping a bit).
- Pour water over the pierogies. Bring to a simmer over medium-high heat and cook for 3 minutes, then flip pierogies over and cook another 2-3 minutes until tender and easily pierced through with fork. Drain liquid from skillet.
- Spoon pesto on top of the pierogies, then sprinkle with shredded mozzarella. Bake for 10 minutes until cheese is completely melted. Top with tomatoes and fresh basil and serve immediately.
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- Line a baking tray with parchment paper; spray parchment with nonstick baking spray. Set pan aside.
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