LAZY PEROGIES
The deliciousness of perogies, all done up in a 9x11-inch pan...mmmmm!
Provided by Tonja Popowski
Categories Main Dish Recipes Dumpling Recipes
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
- Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
- To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
- Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.
Nutrition Facts : Calories 270.5 calories, Carbohydrate 27.6 g, Cholesterol 45.7 mg, Fat 10.4 g, Fiber 2.1 g, Protein 16.9 g, SaturatedFat 4.7 g, Sodium 689.2 mg, Sugar 4 g
LAZY MAN'S PIEROGI
Every time we have a party I'm requested to make this dish. Wonderful mixture of pasta, bacon, mushrooms, and onions.
Provided by JEDDY51
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- 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. Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onions, and cook until translucent. In a separate pan, saute the mushrooms in butter.
- In a large bowl, combine pasta, bacon, onion, mushrooms, sauerkraut and condensed soup. Season with salt and pepper. Pour into a 9x13 inch baking dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 356.4 calories, Carbohydrate 52 g, Cholesterol 14.1 mg, Fat 11.4 g, Fiber 4.2 g, Protein 13.5 g, SaturatedFat 3.6 g, Sodium 1093.2 mg, Sugar 6 g
LAZY MAN PIEROGIES
Great side dish to pork or sausage. A longtime favorite in our house. Kind of a comfort food for my sister and I.
Provided by skssandy
Categories < 60 Mins
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Cook onions in butter until translucent.
- Add sauerkraut.
- Cook approx 20 minutes.
- Toss with cooked egg noodles.
- Serve with sour cream.
- This is great with pork chops or sausage.
Nutrition Facts : Calories 109.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.3
LOBSTER PIEROGIES
Provided by Michael Symon : Food Network
Number Of Ingredients 13
Steps:
- Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning.
- Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes.
- To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter.
PIEROGI LENIWE (LAZY PIEROGIES)
Make and share this Pierogi Leniwe (Lazy Pierogies) recipe from Food.com.
Provided by Food.com
Categories Polish
Time 2h40m
Yield 30-36 pierogies
Number Of Ingredients 8
Steps:
- For the pierogies:.
- Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours.
- Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.
- Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.
- While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden.
- To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!
Nutrition Facts : Calories 49.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 30.1, Sodium 68, Carbohydrate 4.4, Fiber 0.1, Sugar 1.6, Protein 2.3
PIEROGIES WITH LEMON CAPER BUTTER
Though boxes of pierogies tend to provide many cooking options, my favorite for this dish (and many others) is to boil them. They stay nice and tender, and there's no need to add any fat. The flavor of this dish is subtle, so it's particularly great for those who aren't as in love with spicy foods as I am. Either way, though, it's a great, refreshing recipe for a summer evening.
Yield makes 1 serving
Number Of Ingredients 5
Steps:
- Boil the pierogies according to package directions. Reserve 1 tablespoon of the cooking liquid.
- Meanwhile, add the butter and lemon juice to a small nonstick skillet over medium heat. Cook the mixture, stirring frequently, until the butter is just melted. Add the capers and the reserved cooking liquid, and continue heating until the sauce is warm, 1 to 3 minutes. Drain the pierogies and add them to the pan. Gently toss them until they are coated with the sauce. Season with salt and pepper. Serve immediately.
- Calories: 199
- Protein: 6g
- Carbohydrates: 35g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Fiber: 1g
- Sodium: 647mg
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