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
HEARTY MEAT LASAGNA (OAMC)
This recipe comes from a book titled "The Best Make-Ahead Recipe." From the book's jacket: ". . . America's Test Kitchen uncovers the secrets behind truly great make-ahead dishes by reengineering recipes from the ground up to withstand storage and reheating, so your food always tastes fresh and flavorful." I haven't yet tried this recipe but put it here for safe keeping.
Provided by muncheechee
Categories One Dish Meal
Time 1h35m
Yield 1 Lasagna, 8 serving(s)
Number Of Ingredients 18
Steps:
- FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
- Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
- FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
- TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
- TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
- TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
- TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.
PEROGY LASAGNA (OAMC)
Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.**edited on October 24 to add instructions for Once a Month Cooking (see step 11). These is great to make during a cooking blitz especially when you are already making a traditional lasagne. It is easy to cook up some additional noodles and make this at the same time.**
Provided by Pamela
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together cottage cheese, egg and onion salt.
- In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
- Line bottom of a 9 X 13 inch pan with 4 noodles.
- Spread first mixture evenly on top.
- Add 4 additional noodles and cover evenly with potato mixture.
- Top with remaining 4 noodles, remaining cheese and bacon.
- Bake at 350 degrees for 30 minutes.
- Serve with sour cream.
- For best flavour, bake ahead and reheat.
- *My Husband doesn't really like cottage cheese, so I will often make this with 2 layers of the potato instead of the cottage cheese layer*.
- **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.
PIEROGI DOUGH
This makes the classic dough for Polish dumplings, which can be filled with potato and cheese, cabbage, or other fillings
Provided by iguana
Categories Polish
Time 1h15m
Yield 24 Pierogies
Number Of Ingredients 5
Steps:
- Mix all ingredients together lightly in bowl.
- Knead until smooth.
- Let rest, covered, 30 minutes.
- Using half of the dough at a time, roll out to 1/8 inch thickness.
- Cut circles with biscuit cutter or floured glass.
- Fill with a golf-ball sized hunk of filling (described separately), pinch to seal.
- Boil 5-8 minutes, until floating.
- Fry in butter until crisp.
GRANDMA'S POLISH PEROGIES
My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.
Provided by STEPH577
Categories Main Dish Recipes Dumpling Recipes
Time 2h
Yield 20
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 37.6 g, Cholesterol 50.4 mg, Fat 11 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 5.9 g, Sodium 350.5 mg, Sugar 1 g
PIEROGI LASAGNA
Make and share this Pierogi Lasagna recipe from Food.com.
Provided by sheri77
Categories One Dish Meal
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Cook lasagna noodles according to package directions.
- Boil potatoes, then mash them together with the margarine, marble cheese, and salts.
- Mix the ricotta cheese with the parmesean, egg, and garlic powder.
- Alternate 3 noodles, then cheese mixture, 3 noodles, then potatoes. 3 noodles on top.
- Saute onions with the oil & bacon in small pan. pour over top layer of noodles.
- Bake covered at 375 for 45 minutes. Let sit 15 minutes before serving.
Nutrition Facts : Calories 341.3, Fat 20.6, SaturatedFat 8.2, Cholesterol 49.9, Sodium 409, Carbohydrate 26.7, Fiber 2.3, Sugar 1.2, Protein 12.8
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