Simply Potatoes Pierogies 5fix Recipes

POTATO AND CHEESE PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
• To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

SHORTCUT POTATO ONION PEROGIES

Steps:

• In a medium bowl, stir together the flour and salt. Cut in the butter using a fork until pieces are very small. Stir in the water and mix until well blended. If the dough is too sticky, stir in a little more flour until you can knead it on a floured surface. Knead the dough for 2 to 3 minutes. Cover, and let rest for 10 or 15 minutes.
• On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into circles using a cookie cutter or large glass. Set aside while you prepare the filling.
• To make the filling, prepare the mashed potato flakes according to package directions. Set aside. Heat the olive oil in a skillet over medium heat. Add the onions; cook and stir until soft and transparent. Remove from the heat, and mix in the mashed potatoes.
• Place one tablespoon of the pierogi filling onto each circle of dough. Fold circles over and pinch the edges to seal tightly so that no filling will escape while they boil. They can be frozen at this time if you like.
• Bring a large pot of water to a boil. Carefully drop several perogies into the water. They are done when they float to the top. Continue the process with remaining perogies. You can also fry the perogies in some butter with onion before serving if you like.

CHEESY POTATO PIEROGIES #5FIX

Steps:

• Cook potatoes according to package directions.
• Stir in 1 1/2 cups cheese into potatoes at the end, just until melted.
• Scoop cheesy potato filling evenly onto 8 flour tortillas.
• Fold tortillas in half, pressing down slightly so gooey cheese holds them together.
• Layer the tortilla pockets in a greased 9 x 13 glass pan.
• Carefully pour 1/2 cup vegetable broth evenly over the top of each tortilla wrap.
• Sprinkle remaining 1/2 cup of cheese over the top.
• Bake at 400 degrees for 10 minutes.
• Top with sour cream and enjoy!

EASY CAMPFIRE STYLE SIMPLY POTATOES #5FIX

Steps:

• Spray a large piece of heavy duty aluminum foil with non-stick cooking spray.
• Open both bags of Simply Potatoes and pour onto aluminum foil.
• Dot with slices of butter.
• Fold aluminum foil up around potatoes and pour Worcestershire sauce and chicken broth over potatoes.
• Sprinkle with shredded cheddar.
• Seal edges of aluminum foil and grill covered on medium heat for 35 to 40 minutes. (This meal can also be made in the oven, but is not quite as tasty without the grilled flavor. Bake at 350 degrees in the oven for about 45 minutes.).

PIEROGIES WITH POTATO AND CHEESE FILLING

Steps:

• Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.
• Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.
• Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions may be added to the butter, if desired. Salt and pepper, to taste.

POTATO AND CHEESE PIEROGIES

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

POTATO PIEROGI LASAGNA #5FIX

Steps:

• Cook lasagna noodles in boiling water according to package directions. Drain and set aside.
• While noodles cook, in a medium bowl mix Simply Potatoes Mashed Potatoes and 1/2 cup of the sour cream. Set aside.
• Preheat oven to 375-degrees. Spray a 8 X 11 X 2-inch glass baking dish or casserole with nonstick cooking spray.
• Arrange two lasagna noodles in bottom of prepared dish.
• Spread potato mixture evenly over noodles in pan.
• Arrange two more noodles atop potatoes.
• Spread sauerkraut evenly over noodles.
• Arrange last two noodles over sauerkraut.
• Spread remaining 1/2 cup sour cream over noodles.
• Cover tightly with aluminum foil. Bake in preheated 375-degree oven for 35 minutes, until heated through.
• To serve, cut through all layers with sharp knife and serve with large pancake turner.
• Makes 4 generous servings or 6 regular servings.

SIMPLY POTATOES BREAKFAST PARFAIT #5FIX

Steps:

• Preheat oven to 350 degrees F.
• Turn a large muffin tin upside down. Place a slice of bacon down the middle of the inverted cup. Place another piece of bacon perpendicular to the first piece. Continue to place bacon slices on cups slightly overlapping each piece until the cup is covered in bacon. Repeat on remaining cups until all bacon is used.
• Place bacon cups in oven and cook 20-30 minutes or until bacon is golden brown.
• Remove from oven and set aside to cool.
• Cook potatoes in skillet according to package instructions. Set aside.
• Beat eggs and half-and-half in a medium bowl.
• Scramble eggs in a non-stick skillet over medium low heat until cooked through.
• Assemble breakfast parfaits by spooning potatoes into bacon bowls and top with eggs and a sprinkle of shredded cheddar cheese.

SIMPLY POTATOES BISTRO DINNER #5FIX

Steps:

• Heat two large skillets over medium heat and preheat the broiler of your oven. (Leave your oven rack in the middle setting.).
• Melt 2 tablespoons of butter in one pan and 1 tablespoon of butter in the second pan.
• Remove the pan with less butter from the heat.
• To the other pan, add the hash browns and spread to evenly distribute in a single layer. Use the back of a metal spatula to press down on the hashbrowns to compress them. Sprinkle with about 1/2 teaspoons of seasoned salt and cook undisturbed for about 2-3 minutes until the bottom achieves a beautiful, golden brown crust.
• Place a large rimless baking sheet (or large plate) on top of the skillet and invert it to flip the hashbrowns browned side up. Place the skillet back on the heat and melt the remaining tablespoon of butter. Immediately slide the hashbrowns back into the hot pan. (This maneuver is a little tricky, but if the hashbrown cake falls apart, it will still taste just as yummy!) Sprinkle the cake with 1/2 of the shredded parmesan. Leave it to cook undisturbed for another 2-3 minutes. (If your cheese is not melted at the end of this time, just cover the skillet for a few seconds after you remove it from the heat. The residual heat will do the trick!).
• While the second side is browning, return the second skillet to the heat. Crack your eggs carefully into the hot pan, trying not to break the yolks. Sprinkle with 1/4 teaspoons of seasoned salt. As soon as the bottoms have turned opaque (after just a few seconds), place the skillet under the broiler. Watch for the top of your egg whites to set. Depending on the heat of your broiler, this will likely take 1-2 minutes. Remove when the whites are set and the yolks are still very loose.
• To serve, remove the hashbrown cake from the hot skillet. Cut into four wedges. Top each wedge with two eggs and a sprinkle of cheese. (It's important to put the eggs on TOP, so that the runny yolks will dress the hashbrown cake when you cut into them--bistro-style!).

SIMPLY POTATOES PIEROGIES #5FIX

Steps:

• Cook the potatoes according to package directions. Use a ricer or fork to blend (do not mash). Some small pieces of the potatoes should remain. Transfer to a bowl and set aside.
• In the same skillet, fry the bacon over medium low heat until crisp, about 15 minutes. Remove the bacon to a paper towel lined plate to drain. Reserve half of the bacon grease in the skillet and discard the rest. When bacon cools, crumble, transfer to a bowl and set aside.
• Heat the remaining bacon grease in the skillet over medium low heat, add the onions and saute until carmelized, about 15-20 minutes. Transfer 1 cup to a bowl and set aside. Reserve the remaining onions in a seperate bowl.
• Bring a large pot of water to a boil. Add the pasta shells and following package directions, cook al dente; about 10 minutes. Drain and rinse under cold water.
• Combine the crumbled bacon and 1 cup of the carmelized onions in the bowl with the potatoes. Add in 1 cup of the cheese and stir to blend.
• Add the remaining 1/4 cup cheese to the reserved onions, stir to blend and set aside.
• Lightly grease a 9inch x 13inch baking dish. Stuff each shell with a portion of the potato mixture and place in the dish. Cover the dish with aluminum foil and bake in a preheated oven at 350 degrees for 20 minutes.
• Remove from the oven, uncover and place a dollup of the reserved cheese and onion mixture on top of each shell.
• Return to the oven uncovered and bake for an additional 10 minutes or place under the broiler (low) for 5 minutes.
• Remove from the oven, place 3 shells on each plate and serve.