TOMATO SAFFRON SAUCE OVER PIEROGI

TOMATO SAFFRON SAUCE OVER PIEROGI with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce Sauce: 14.5 oz. can diced tomatoes (I used RED GOLD brand) 4.25 oz. can CHI-CHI's Diced Green Chilies … Continue reading TOMATO SAFFRON SAUCE OVER PIEROGI

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FRENCH RIVIERA PIEROGI

FRENCH RIVIERA PIEROGI Named for the superior sauce and the superior pierogi! Big flavor, melt in your mouth elegance! Serves 2-4  (12 pierogies with sauce) 12 froz. potato and onion pierogies by Supreme Pierogi - JJ Wilk Cook pierogies in salted, boiling water till tender. Drain in colander. As pierogies cook, make sauce: In large … Continue reading FRENCH RIVIERA PIEROGI

PIEROGI AND POTATO FRY

PIEROGI POTATO FRY What to do with leftover baked potatoes? A simple Sunday morning breakfast dish that will delight your significant other. Fried pierogi and baked potato in a simple mustard sauce. Garnish with chopped kosher dill pickle to take it through the roof! Why not serve it with a glass of champagne and orange … Continue reading PIEROGI AND POTATO FRY

POTATO PIEROGI BENEDICT

 POTATO PIEROGI BENEDICT The potato pierogi acts like the egg in this special version of 'eggs' Benedict. English muffin layered with roasted pepper, creamy fresh steamed spinach, potato pierogi and lemon tarragon Egg-Free Hollandaise sauce!  Serves 4 Egg-Free Hollandaise Sauce: Makes a little more than 1 cup 1/2 c. soy cream cheese (I used Tofutti … Continue reading POTATO PIEROGI BENEDICT