PIEROGIES
My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.
Provided by gclark
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 16
Number Of Ingredients 5
Steps:
- Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
- Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
- Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
- Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
- Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 25.5 g, Cholesterol 28.3 mg, Fat 12.1 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 136.4 mg, Sugar 1.3 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
PIEROGIES STUFFED WITH GRUYERE AND HAM
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 18 to 20 pierogies
Number Of Ingredients 15
Steps:
- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.
STUFFED SHELL PIEROGIES
This recipe was originally shared with me by a dear friend. So tasty as well as being an easy alternative to the traditional handmade Pierogies. While this is not difficult, it is a multi-step recipe. (1) cook pasta shells (2) potato preparation and cooking (3) potato mashing (4) onion slicing and cooking (5) stuffing pasta shells (6) layering onions and shells (7) baking. Cooking and preparation times are approximate.
Provided by LtlPhyl 2
Categories Pasta Shells
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
- Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
- Stuff each shell with heaping tablespoon of the potato mixture, close edges.
- Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
- Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 452.5, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 484.7, Carbohydrate 73.3, Fiber 7.2, Sugar 7.7, Protein 17.4
PIEROGI PASTA SHELLS
Make and share this Pierogi Pasta Shells recipe from Food.com.
Provided by CookingONTheSide
Categories Pasta Shells
Time 45m
Yield 8-9 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta shells according to package directions.
- Drain and rinse in cold water.
- Place mashed potatoes in a large microwave-safe bowl.
- Cover and microwave on high for 2-4 minutes, stirring once.
- Add the minced onion, onion powder and garlic powder.
- Stir in 1 cup of the cheese until blended.
- Stuff into shells.
- Place in ungreased 13-inch by 9-inch by 2-inch baking dish.
- Sprinkle with green onions and remaining cheese.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 212.5, Fat 10, SaturatedFat 6.3, Cholesterol 31.9, Sodium 521.3, Carbohydrate 21.3, Fiber 1.9, Sugar 2.2, Protein 9.3
NOT YOUR ORDINARY STUFFED SHELLS
We love perogies! I thought why not create my own version. I took these to a Christmas Party and they won rave reviews and I also took home an empty 9 x 13 -- not a CRUMB to be found!
Provided by KimmieOH
Categories Pasta Shells
Time 1h15m
Yield 1 9x13 pan
Number Of Ingredients 8
Steps:
- Boil and drain pasta shells.
- Mix mashed potatoes, garlic salt, onion salt, dried minced onions and 4oz. of cheese.
- (You may use cold or heated mashed potatoes-I prefer heated).
- Using a small melon scoop, gourmet decorator or an Easy Accent decorator or even a small spoon, fill the shells with the potato mixture.
- Place stuffed shells in a greased 9x13 pan.
- Top shells with remaining cheese, green onions and potato topping, (I place 3 very small dabs of butter on top of the cheese before baking so they wont dry out).
- Bake at 350°F for 30-45 minutes or until ready.
PIEROGI PASTA SHELLS
My family loves perogies, so I decided to create my own version. I took these to a Christmas party and they won rave reviews. When we left the party, I took home an empty pan-not a crumb to be found. -Kim Wallace, Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 17 servings.
Number Of Ingredients 7
Steps:
- Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended., Stuff into shells. Place in two greased 13x9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 360 calories, Fat 16g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 552mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 4g fiber), Protein 12g protein.
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