Len Allisons Baked Crabmeat Pirogi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED PEROGIES



Baked Perogies image

A must at every special occasion in our house. Baba taught mom, mom taught me, and now I share with you! Enjoy!

Provided by Kat 82

Categories     Potato

Time 3h30m

Yield 48 serving(s)

Number Of Ingredients 17

4 -5 quarts mashed potatoes
2 tablespoons dill
1/4 teaspoon salt and pepper (to taste)
1 tablespoon yeast (pkg)
1/2 cup water (lukewarm)
1 teaspoon sugar
1 tablespoon vinegar
1 tablespoon vinegar
1/2 cup sugar
1/2 cup margarine
1 teaspoon salt
3 cups water
8 -10 cups flour
1 liter whipping cream (or fresh farm cream)
2 tablespoons dill
1 large onion (chopped and fried)
1 tablespoon butter

Steps:

  • FOR FILLING:.
  • Boil and mash approx 4-5 quarts of mashed potatoes.
  • Add while potatoes are still hot 2 tbsp of dill.
  • Salt and Pepper to taste.
  • Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
  • FOR DOUGH:.
  • Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
  • Add pkg of yeast and let stand for 10min.
  • In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
  • Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
  • Add flour until you create a bun dough where it's no longer sticky.
  • Let Rise (2hrs) until double in bulk.
  • Punch Down.
  • Cut off a size you would use to make a small dinner bun (1x2-inch size).
  • Shape into a square.
  • Put about 1 tbsp of filling in middle.
  • Fold over.
  • Pinch and tuck edge under.
  • Place on greased baking sheet.
  • DO NOT LET RISE.
  • While baking one sheet, shape other perogies.
  • Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
  • YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
  • FOR SAUCE:.
  • In large dutch oven or pot.
  • Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
  • Add about 2 tbsp dried/fresh dill.
  • Fry 1 Large onion in butter until tender.
  • Add onion to cream.
  • Thicken cream with cornstarch & water (or flour and oil).
  • Add perogies to cream
  • Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
  • Makes approx 4 dozen perogies.
  • Serve Hot! ENJOY!

Nutrition Facts : Calories 205.5, Fat 10.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 182, Carbohydrate 24.9, Fiber 1.2, Sugar 2.9, Protein 3.4

PIEROGI CASSEROLE



Pierogi Casserole image

Full of flavor, this pierogi casserole is nothing short of rich and hearty. It's a wonderful change from the usual humdrum casserole.

Provided by Seanna Chauvet

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h30m

Yield 8

Number Of Ingredients 11

5 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and cubed
½ cup milk
½ cup butter, melted
½ pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
½ (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside.
  • Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
  • Cook the lasagna noodles according to package directions and cool under running water.
  • Place 1/2 of the mashed potatoes into the bottom of a 9x13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
  • Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.2 g, Cholesterol 93.2 mg, Fat 40.7 g, Fiber 4.2 g, Protein 18.6 g, SaturatedFat 21.6 g, Sodium 525.2 mg, Sugar 3.5 g

CRAB PIEROGIES



Crab Pierogies image

A little twist to my family's traditional potato pierogies...the filling amounts are approximates as I don't often use measuring cups. Dough recipe comes from my mom's recipe #48587 Potato Pierogi

Provided by Sammit

Categories     Crab

Time 55m

Yield 25-35 pierogies

Number Of Ingredients 12

2 large eggs
1/4 teaspoon salt
1/2 teaspoon Old Bay Seasoning (add more or less to your liking)
2 cups flour
2 ounces cream cheese (or sour cream(but we prefer cream cheese)
water (teaspoons at a time)
about 1 1/2 cups of leftover homemade mashed potatoes
1 cup crab claw meat
1 teaspoon Old Bay Seasoning
lemon dill seasoning or a citrus seasoning
butter
sauteed onion

Steps:

  • In a food processor pulse flour and salt.
  • Add eggs and cream cheese process for about 15-20 seconds.
  • Slowly add water until dough forms a ball. Add more flour if dough is too sticky
  • Let dough rest 20-25 minutes
  • (Start boiling large pot of water with salt and a little bit of olive oil).
  • Roll out half the dough (roll VERY thin).
  • Use a large rimmed glass (like a martini glass) or round cookie cuter to cut out 4-5 inch circles.
  • Fill each circle with 1 to 2 Tablespoons of filling
  • Fold over ensuring that there is no air inside and edges are sealed. (I pinch edges together and then use a fork to seal each pierogie).
  • Cook about 8-10 at a time in the boiling water. Once they rise to the top of the water (approx 3-5 mins) remove with slotted spoon and top with butter/sauteed onions.
  • I like to sautee onions and then carefully toss the boiled pierogies into the pan to get them crispy. MMmm! Enjoy!

RICH PASTRY FOR CUSTARD PIES



Rich Pastry For Custard Pies image

Provided by Leslie Land

Categories     easy, dessert

Time 4h15m

Yield Pastry for one 9-inch pie, with some leftovers

Number Of Ingredients 4

1 1/2 cups all-purpose flour
1/2 teaspoon salt
9 1/2 tablespoons very cold, but not frozen, unsalted butter
1 egg yolk, plus ice water, to equal 1/3 cup

Steps:

  • Combine flour and salt in the bowl of a food processor.
  • Cut the butter into chunks and distribute them over the flour. Mix with a spoon so each is coated. Process in six or seven short bursts until the butter pieces are a bit larger than peas.
  • Beat yolk and ice water to combine thoroughly. Turn processor on and pour liquid through feed tube. Turn the processor off when the dough begins to clump up.
  • Gather dough from blades, form into a ball, wrap tightly in plastic wrap and chill at least four hours before using.

LEMON MERINGUE PIE



Lemon Meringue Pie image

This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.

Provided by ALICE WATERS

Categories     dessert

Time 4h

Yield One 9-inch pie

Number Of Ingredients 11

Flaky pie crust, enough for a 9-inch shell (see recipe)
2 Meyer lemons or other large lemons
2 eggs
3 egg yolks
6 tablespoons sugar
3 tablespoons salted butter, cut in 3 pieces
3 tablespoons unsalted butter, cut in 3 pieces
3 egg whites, at warm room temperature
1/4 teaspoon cream of tartar
6 tablespoons superfine sugar
1/2 teaspoon vanilla extract

Steps:

  • Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
  • Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
  • In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
  • Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
  • Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
  • Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
  • Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
  • Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
  • Allow to cool completely, from one to two hours, but do not refrigerate.

PIEROGIES WITH MEAT



Pierogies with Meat image

Make and share this Pierogies with Meat recipe from Food.com.

Provided by truebrit

Categories     Polish

Time 5m

Yield 9 serving(s)

Number Of Ingredients 12

2 cups meat pieces
2 slices bread, wet, squeezed
1 onion, chopped
1 tablespoon bacon drippings
salt and pepper
3 slices bacon, diced
1 egg
3 1/4 cups flour
salt
1/2 cup water
1 1/2 tablespoons butter, melted
1 1/2 tablespoons breadcrumbs

Steps:

  • Grind the meat with bread.
  • Add the onions which have been sauteed in the drippings.
  • Season with salt and pepper.
  • To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough.
  • Roll out as thinly as you can.
  • Cut out 2 1/2 to 3 inch squares.
  • Put a little of the stuffing on each square.
  • Fold to form a triangle, pinch the edges together.
  • Cook in a large kettle with boiling salted water on high heat for 5 minutes.
  • Remove with a colander spoon to a warmed serving platter.
  • Add the bread crumbs to the butter and fry for a few minutes on low heat.
  • Pour over the pierogi.

Nutrition Facts : Calories 243.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 28.9, Sodium 96.7, Carbohydrate 40.2, Fiber 1.7, Sugar 1.1, Protein 6.6

PIEROGI CASSEROLE



Pierogi Casserole image

My husband never tries of this hearty casserole, no matter how many times I serve it. It's great for potlucks, too!-Margaret Popou, Kaslo, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 10

1 cup finely chopped onion
1/4 cup butter, cubed
2 cups 4% cottage cheese, drained
1 large egg
1/4 teaspoon onion salt
2 cups mashed potatoes (with added milk and butter)
1 cup shredded cheddar cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
9 lasagna noodles, cooked and drained

Steps:

  • In a skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg and onion salt. In another bowl, combine potatoes, 2/3 cup cheddar cheese, salt and pepper. Place 3 noodles in a greased 13x9-in. baking dish. Top with cottage cheese mixture and 3 more noodles. Top with potato mixture, remaining noodles and sauteed onion. Top with remaining 1/3 cup cheese. Cover and bake at 350° until heated through, 25-30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 223 calories, Fat 10g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 425mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

MONIKA MAGEE'S OLD-FASHIONED KOHLRABI WITH CREAM SAUCE



Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce image

Provided by Leslie Land

Categories     weekday, side dish

Time 45m

Yield Six servings

Number Of Ingredients 8

12 to 14 2-inch kohlrabi (the big ones are fibrous), enough to make about 6 cups prepared
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1/3 cup milk
3/4 cup half-and-half, not ultrapasteurized
1 egg yolk
1/4 teaspoon salt, or to taste
Several scrapes of fresh nutmeg

Steps:

  • Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.
  • Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.
  • Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.
  • Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.
  • When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.
  • Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 8 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 182 milligrams, Sugar 11 grams, TransFat 0 grams

More about "len allisons baked crabmeat pirogi recipes"

7 RECIPES USING FROZEN PIEROGIES - RECIPELION.COM
7-recipes-using-frozen-pierogies-recipelioncom image
While frozen pierogi might not be as tasty as fresh out of the oven, handmade goodies, they're still absolutely delicious and will do the trick in a pinch. The great thing about frozen pierogi recipes is that they are often crazy easy and quick …
From recipelion.com


10 BEST BAKED PIEROGIES RECIPES | YUMMLY
10-best-baked-pierogies-recipes-yummly image
2022-06-24 Pepperoni Pierogy Pizza Casserole Cookie Rookie. grated Parmesan cheese, pierogies, green pepper, pepperoni, fresh basil and 3 more.
From yummly.com


10 BEST BAKED PEROGIES RECIPES | YUMMLY
10-best-baked-perogies-recipes-yummly image
2022-06-25 Baked Pierogies and Cheese Bacon and Legs. shaved Parmesan cheese, milk, gruyere, pepper, panko breadcrumbs and 10 more.
From yummly.com


10 BEST PIEROGI CASSEROLE RECIPES | YUMMLY
10-best-pierogi-casserole-recipes-yummly image
2022-06-26 Sausage and Pierogi Casserole nina kneads to bake hot Italian sausages, pierogies, cheddar cheese, olive oil, bell pepper and 4 more Easy Potato Pierogi Casserole Suburban Soapbox
From yummly.com


BAKED CRAB PIEROGI RECIPE | CDKITCHEN.COM
baked-crab-pierogi-recipe-cdkitchencom image
directions. Whisk water, egg yolks, salt, onion powder and vegetable oil in a large bowl. Slowly mix in flour, adding enough to absorb liquid and to remove lumps. Continue to slowly add flour until liquid is absorbed and all lumps are …
From cdkitchen.com


PEROGIES WITH BACON AND ONIONS (PIEROGI) - THE RECIPE …
perogies-with-bacon-and-onions-pierogi-the image
2018-12-12 Bring a large pot of lightly salted water to a boil. Add frozen perogies and boil for about 3 minutes or until they float to the top. Meanwhile, cook bacon and onion in a large skillet until both are lightly browned. Remove …
From thereciperebel.com


CHEESY BAKED PIEROGY CASSEROLE | 30 MINUTE MEAL! - ALL …
cheesy-baked-pierogy-casserole-30-minute-meal-all image
2020-10-01 Preheat oven to 425 degrees Fahrenheit. Spray an oven-proof baking dish with non-stick cooking spray. Add the pierogies and broccoli to the baking dish. Set aside. In a mixing bowl, whisk together the cream cheese, …
From allshecooks.com


BAKED PIEROGIES - CRISPY PIERGOIES RECIPE • TWO PURPLE FIGS
2020-05-22 Place the frozen pierogies on a parchment lined baking sheet and drizzle with olive oil. Shake the pan lightly to coat the pierogies with the olive oil and place in the oven. After 8 …
From twopurplefigs.com


LUMP CRAB MEAT RECIPES - NYT COOKING
Browse and save the best lump crab meat recipes on New York Times Cooking. X Search. Lump Crab Meat Recipes . Almond Flour Crab Cakes with Lemon Aioli Catherine Saint Louis, Judy …
From cooking.nytimes.com


LUMP CRAB MEAT - DINING AND COOKING
Original Collections Recipes Len Allison's Baked Crabmeat Pirogi … Original Collections Recipes Crepes Maryland With Sauce Nantua … Original Collections Recipes The Coach …
From diningandcooking.com


CHEF GOFFREDO'S CRABMEAT RAVIOLI - NEW ORLEANS MENU
Heat the reserved tablespoon of butter in a medium skillet over medium-low heat until the butter bubbles. Add the green onions and cook until limp. Remove from the heat. Add the crabmeat …
From nomenu.com


ROASTED GARLIC CHEDDAR PIEROGI. - HALF BAKED HARVEST
2021-11-17 To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 20 minutes. …
From halfbakedharvest.com


PIEROGI RECIPES | ALLRECIPES
Pierogi III. 12. This is an old Czechoslovakian recipe. It has recently become available in supermarkets, but this recipe beats them all. Top cooked pierogi with sauteed onions and …
From allrecipes.com


BAKED CRAB PIEROGI - THE RECIPE PLACE
Baked Crab Pierogi. Category: Fish & Seafood, Side Dishes. Ingredients. Dough: 3 cups unbleached flour 3/4 cup warm water 2 egg yolks 1 1/2 tsp. salt (optional) 1 1/2 Tbsp. onion …
From recipeplace.com


LEG OF LAMB GASCON STYLE - DINING AND COOKING
6 servings. Preparation. Preheat oven to 350 degrees. Using a sharp knife, make 16 small incisions in the leg of lamb, and slide the garlic halves into them.
From diningandcooking.com


CRAB MEAT CASSEROLE RECIPE: CREAMY & DELICIOUS LUMP CRAB
Crab Meat Casserole Directions. Preheat the oven to 350˚F. Melt the butter in a sauté pan; add the onion, cooking until it is soft, but not browned. Blend in the flour and seasonings. Slowly …
From foodnewsnews.com


LEN ALLISON'S BAKED CRABMEAT PIROGI RECIPE - NYT COOKING
1 pound lump crabmeat The dough: ¾ of a 6/10-ounce cube of fresh yeast, crumbled, or 1/4-ounce package of active dry yeast 6 tablespoons warm milk Pinch of sugar 14 ounces all …
From hijabstyle.us


25 EASY RECIPES WITH CANNED CRAB MEAT | ALLRECIPES
2021-06-17 Crab Puff Pastry Pinwheels. Frozen puff pastry makes all things possible — in the world of appetizers that is. Use store-bought puff pastry to create these eye-catching …
From allrecipes.com


BACON PIEROGI BAKE — LET'S DISH RECIPES
Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9x9 inch baking dish. In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate. Add garlic …
From letsdishrecipes.com


HOW TO COOK PIEROGI (6 BEST WAYS) - POLONIST
2019-01-31 Add the dumplings to the steamer and cover; reduce heat to medium and let cook for 10 minutes. How To Oven Bake Pierogi: Preheat the oven to 356°F (180°C). Grease a …
From polonist.com


PIEROGI SHEET PAN BAKE - PIEROGERIE
2022-04-06 For the tray bake, preheat oven to 425°F, with rack at center. Line a large baking sheet with foil or parchment paper. Arrange the sliced kielbasa around the edges of the pan. In …
From pierogerie.ca


BAKED PIEROGIES AND KIELBASA - MEATLOAF AND MELODRAMA
2018-12-19 Instructions. Preheat oven to 400 degrees. Line a baking sheet with foil, and place pierogies on top. Pour olive oil over pierogi and on baking sheet. Rub oil over pierogies and …
From meatloafandmelodrama.com


BAKED MUSHROOM-AND-FETA PIEROGI RECIPE - TODD PORTER AND …
Combine the mashed potatoes, mushrooms and feta cheese. Set aside. Step 4. Preheat the oven to 375°. Line a baking pan with parchment paper. Step 5. On a lightly floured surface, roll out …
From foodandwine.com


RECIPES ARCHIVE - MRS. T'S PIEROGIES
Mrs. T’s Pierogies flavors are the tasty, versatile solution to every occasion. They’re amazing however you prepare them—steamed, sautéed, baked, boiled, deep fried and air fried, or …
From mrstspierogies.com


10 BEST BAKED IMITATION CRABMEAT RECIPES | YUMMLY
portobello, black pepper, cheese, oregano, dried parsley, mayonnaise and 4 more. Baked Crab Rangoon A Sparkly Life for Me. worcestershire sauce, green onion, imitation crab, garlic salt …
From yummly.com


BAKED PIEROGI | POLISH RECIPE BOOK
30 g of yeast. 3 tablespoons of olive oil. 3/4 cup of water. 1 teaspoon of salt. 1/2 teaspoon of marjoram. Dissolve your yeast in the water, add the wheat flour and rye flour, mix until they …
From polishrecipebook.com


PORK AND ONIONS WITH AMONTILLADO - DINING AND COOKING
Ingredients. 3 tablespoons extra virgin olive oil; 1 ½ pounds boneless pork shoulder (butt) or leg (fresh ham), cut into 1-inch cubes; Salt and pepper; 2 cups sliced onions; 1 teaspoon fresh …
From diningandcooking.com


CHEDDAR PIEROGIES WITH CARAMELIZED ONIONS AND BACON ... - HALF …
2019-12-02 Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. 3. Drain the potatoes, return the potatoes …
From halfbakedharvest.com


KIELBASA AND PIEROGI TRAY BAKE WITH SAUERKRAUT, SWEET PEPPERS, …
28 ounces (two 14-ounce) kielbasa, pork or turkey; 2 small-medium onions, thinly sliced wedges with root trimmed but still attached; 8 baby sweet peppers, halved, stemmed, seeded and …
From rachaelrayshow.com


CRABPLACE.COM, THE CRAB PLACE RECIPES: BAKED CRAB PIEROGI …
1 lb. backfin lump crabmeat 3/4 cup mayonnaise 1 1/2 tbsp. Old Bay seafood seasoning 1/2 cup chopped celery Preheat oven to 400 degrees. To prepare dough: Whisk water, egg yolks, salt, …
From crabplace.com


BAKED CRABMEAT CASSEROLE - THERESCIPES.INFO - THERECIPES
Add crabmeat to white sauce. Can be put in 1 1/2-quart casserole or 6 individual ramekins. Sprinkle with cheese and bake at 350 degrees for 20 minutes or until bubbly brown. Heat oil in …
From therecipes.info


10 BEST BAKED PIEROGIES RECIPES | YUMMLY
2022-06-13 Oven-Baked Perogies in Tomato Sauce The Cookie Writer tomato paste, vegetable broth, pepper, perogies, olive oil, salt and 11 more Baked Pierogi-Chicken-Bacon Casserole …
From yummly.com


BAKED CRABMEAT CASSEROLE RECIPE | YUMMLY | RECIPE | COOKING …
Aug 10, 2019 - Good, added 2 servings of canned crabmeat. Aug 10, 2019 - Good, added 2 servings of canned crabmeat. Aug 10, 2019 - Good, added 2 servings of canned crabmeat. …
From pinterest.com


BAKED PIEROGI CASSEROLE - QUICK & EASY - TASTY CASSEROLES
2018-05-19 Preheat oven to 375 degrees F. Spray a 2 quart casserole dish with nonstick cooking spray. Melt butter in skillet over medium heat. Add onions and saute until softened, …
From tastycasseroles.com


CRAB AND IDAHO® POTATO PIEROGIES | RECIPE | POTATO PIEROGIES, …
Mar 19, 2017 - Crab and Idaho® Potato Pierogies recipe from our shrimp recipes collection. Mar 19, 2017 - Crab and Idaho® Potato Pierogies recipe from our shrimp recipes collection. …
From pinterest.ca


FOOD; UNDER WRAPS - THE NEW YORK TIMES
1988-04-10 LEN ALLISON'S BAKED CRABMEAT PIROGI The filling: 1 cup heavy cream 1/2 cup chicken stock 1/2 ounce dried porcini mushrooms, 1/2 cup lightly piled 1/4 cup lemon juice …
From nytimes.com


BACON PIEROGI BAKE | RECIPES, COOKING, PIEROGI RECIPE
One pot perogie casserole bake - these creamy baked pierogies are AMAZING and a super easy dinner recipe! Perogies, cream, butter, garlic sausage, bacon, onions and cheese. …
From pinterest.com


LEN ALLISON'S BAKED CRABMEAT PIROGI - DINING AND COOKING
1 pound lump crabmeat; The dough: ¾ of a 6/10-ounce cube of fresh yeast, crumbled, or 1/4-ounce package of active dry yeast; 6 tablespoons warm milk; Pinch of sugar; 14 ounces all …
From diningandcooking.com


Related Search