PAT'S POTATO PIEROGIS "ELEGANTE"
Provided by Food Network
Categories main-dish
Time 1h25m
Yield about 30 pierogis
Number Of Ingredients 14
Steps:
- In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest.
- Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes.
- Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling.
- Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis.
- Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce.
ELEGANT BAKED POTATOES
Make and share this Elegant Baked Potatoes recipe from Food.com.
Provided by Chef Kate
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes.
- Cut, crosswise, into thin slices, using the handle of a wooden spoon to prevent knife from cutting all the way through.
- Put potatoes in a baking dish; fan slightly. Drizzle with butter.
- Sprinkle with salt and herbs.
- Bake potatoes in 425°F (220°C) oven for 50 minutes.
- Remove from oven.
- Sprinkle with cheeses.
- Bake 10-15 minutes longer or until lightly browned and cheeses are melted.
Nutrition Facts : Calories 208.8, Fat 9, SaturatedFat 5.6, Cholesterol 24.9, Sodium 138.8, Carbohydrate 27.6, Fiber 2.5, Sugar 1.2, Protein 5.3
POTATOES ELEGANTE
I made this to go with grilled pork chops and green beans and it was sheer perfection. I ate on it for four days.
Provided by Barenakedchef
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter until golden.
- In a deep, oiled casserole dish, layer 1/2 potatoes (sprinkle with salt and pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers.
- Beat sour cream and eggs. Pour over top. Sprinkle with paprika.
- Bake at 375 for 40 minutes.
Nutrition Facts : Calories 335.7, Fat 20.3, SaturatedFat 12.2, Cholesterol 100.3, Sodium 251.3, Carbohydrate 27.2, Fiber 3.4, Sugar 3.1, Protein 12.2
ELEGANT POTATOES AU GRATIN
This make ahead comes from a Byerly's cookbook. Refrigerate overnight and pop in the oven in time for dinner. I like to boil the red potatoes 2 days ahead, to eliminate the mushy factor. And notice how it bakes at 350 degrees instead of a higher temperature.
Provided by WiGal
Categories Potato
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes in jackets, cool in refrigerator.
- Peel and shred using medium grater.
- Shred cheese with same grater.
- Butter 2 quart casserole.
- Alternate layers of potatoes and cheese in casserole; sprinkle with salt.
- Pour cream over potato cheese layers.
- Combine crumbs and butter; sprinkle over top.
- Refrigerate, covered.
- Bake, uncovered, in a 350 degree oven until heated through, 55-65 minutes.
Nutrition Facts : Calories 376.1, Fat 26.5, SaturatedFat 16.5, Cholesterol 92.1, Sodium 416.3, Carbohydrate 25.9, Fiber 2.6, Sugar 1.7, Protein 9.5
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