Chesapeake Bay Pierogies Recipes
BUFFALO PIEROGIES
Provided by Trisha Yearwood
Categories main-dish
Time 25m
Yield 24 pierogies
Number Of Ingredients 12
Steps:
- Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.
- As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm.
- Fry the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing.
- Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.
PIEROGIES AND CABBAGE
A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
Provided by MOLSON7
Categories Main Dish Recipes Dumpling Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
- Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
- Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
- Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g
CHESAPEAKE BAY PIEROGIES
Make and share this Chesapeake Bay Pierogies recipe from Food.com.
Provided by Foxxyladyone
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
- Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
- Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
- In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
- Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.
Nutrition Facts : Calories 270.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 50.9, Sodium 731.5, Carbohydrate 19, Fiber 1.1, Sugar 3.3, Protein 15.3
CARIBBEAN STEW OVER PIEROGIES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes.
- Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
- Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies.
BEST OF THE BAY RECIPES...OYSTER FRITTERS
When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.
Provided by laura.marchiori
Categories < 60 Mins
Time 35m
Yield 8 fritters, 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
- Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2
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