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PJSolarz

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Member since Apr 2011

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Replied to pierogies with potato and cheese filling

Nov 25, 2014 on FoodNetwork.com

Probably about a dozen. It depends a lot on how big you make them. I used a #10 (small coffee can) can to cut the dough into rounds and then roll those out a bit more. Remember to wet the edges of the dough with water just before you seal them. Try to squeeze out as much air as possibly without deforming them.

Replied to pierogies with potato and cheese filling

Nov 25, 2014 on FoodNetwork.com

I used extra sharp cheddar and Monterey jack cheeses. Velvetta breaks down when cooked and loses a lot of its flavor. Fillings can be whatever you want. I like mushrooms saut�ed in butter with a little salt, pepper and a touch of wine. Another fave is sauerkraut and kielbasa filling. We fry the thawed pirogies with butter and onion slices just before...

Reviewed Paula's Easy Watermelon Dessert

Jul 17, 2011 in Food Network Community Toolbox on FoodNetwork.com

I reduced the salt to 2-teaspoons rather than 2-Tablespoons, increased the honey and pineapple juice to a 1/2-cup and it was better. Two Tablespoons of salt literally choked me when I tasted it."

Saved Recipe Corn and Red Pepper Medley by Ms*Bindy

Apr 22, 2011 on Food.com

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