UNCLE BILL'S POTATO FILLING FOR PYRAHI
Make and share this Uncle Bill's Potato Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 35m
Yield 24 pyrahi
Number Of Ingredients 7
Steps:
- In a saucepan, add potatoes, cover with water and cook until tender.
- Drain well and mash potatoes, set aside.
- In a frying pan, melt butter.
- Add onions and garlic and saute' for 5 minutes or until onions are translucent.
- In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
- Use about 3 tablespoons of mixture for each Pyrahi.
Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 16.8, Sodium 61.6, Carbohydrate 8.7, Fiber 1.1, Sugar 0.6, Protein 1.5
UNCLE BILL'S RED KIDNEY BEAN FILLING FOR PYRAHI
Make and share this Uncle Bill's Red Kidney Bean Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Beans
Time 2h5m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- In a saucepan, add canned beans including liquid.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Remove from heat and mash beans.
- Add whipping cream, sugar and salt and mix well.
- Use about 3 tablespoons of filling for each pyrahi.
- You may also use dried beans, 3 cups.
- In a saucepan, add beans, cover with water and cook until tender.
- Drain, but reserve 1 cup of liquid.
- Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well.
- You may also use other legumes of your choice.
Nutrition Facts : Calories 40.6, Fat 1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 49.9, Carbohydrate 6, Fiber 1.8, Sugar 0.6, Protein 2.1
UNCLE BILL'S FRESH BEET FILLING FOR PYRAHI
Make and share this Uncle Bill's Fresh Beet Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- Wash and scrub beets, cut off the tails and the end.
- In a saucepan, add beets, just cover with water and bring to boil.
- Reduce heat and cook until beets are just tender, about 30 minutes.
- Drain and immediately pour cold water over beets.
- When cool enough to handle, remove skins and discard.
- Grate beets.
- In a mixing bowl, add grated beets, sugar and salt, mix well.
- In a frying pan, melt butter, add beet mixture and saute' for 5 minutes stirring occasionally.
- Let cool slightly before using.
- Use about 3 tablespoons of filling for each pyrahi.
- You can also use canned regular beets.
- Grate the beets and prepare them as above.
Nutrition Facts : Calories 23.2, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 66.7, Carbohydrate 2.6, Fiber 0.3, Sugar 2.3, Protein 0.2
UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
UNCLE BILL'S PEA FILLING FOR PYRAHI
Make and share this Uncle Bill's Pea Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 7m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- If using split green peas, add to saucepan, cover with water and cook until just tender.
- Drain and mash.
- Add sugar, salt and butter and mix well.
- Use about 3 tablespoons of mixture for each pyrahi.
- If using fresh or frozen green peas, place in a microwave safe dish, add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes or until cooked.
- Drain and mash.
- Continue preparing filling as noted above.
Nutrition Facts : Calories 44.8, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 62.4, Carbohydrate 6, Fiber 2.1, Sugar 1.7, Protein 2
UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING
For those who love cottage cheese, these perogies are a delightful treat. The original recipe was given to me by my Grandmother over 55 years ago. I have made some modifications to enhance the taste. Please see, Uncle Bill's Perogie Dough recipe, #53518 This filling is also good for Pyrahi: See, Uncle Bill's Pyrahi Dough, recipe #53694
Provided by William Uncle Bill
Categories Cheese
Time 15m
Yield 30-36 perogies
Number Of Ingredients 5
Steps:
- Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
- In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
- Use 1 heaping tablespoon for each perogie.
- Boil for 2 to 3 minutes or until they float to the surface.
- Serve with melted butter and sour cream if desired.
- These perogies freeze well.
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