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Perogie Recipes - How to Make Authentic Homemade Pierogies - Pittsburgh Pierogies

Perogie Recipes - How to Make Authentic Homemade Pierogies - Pittsburgh Pierogies
Whether you spell it pierogi, piroghi or pierogie, authentic homemade pierogies are a delicious treat and a Pittsburgh tradition. Here in Pittsburgh we eat more than 11 times the pierogies of any other city in the nation, according to a recent survey, with pierogi fillings ranging from standard potato and cheese to sweet prune. A popular Pittsburgh business, Pierogies Plus, ships pierogies as far away as Alaska and Hawaii. The Pittsburgh Pirates even hold a pierogi race during the bottom of the 5th inning at every Pirates home game. Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers. Prep Time: 45 minutes Cook Time: 15 minutes Total Time: 1 hour Ingredients: 2 cups flour, plus extra for kneading and rolling dough1/2 teaspoon salt1 large egg1/2 cup sour cream, plus extra to serve with the pierogi1/4 cup butter, softened and cut into small piecesbutter and onions for sauteingingredients for filling of your choice (potato & cheese filling recipe below) Preparation: Related:  Appetizers and Side Dishes

Creamy Pesto Tomato Bites I’ve got another fun snack idea for you today, with just three ingredients! These little creamy pesto tomato bites are so simple to make, and even more fun to eat. These make great before dinner bites, after school snacks, and even great appetizers for parties. First, you start with some cherry tomatoes. If you’re going to make these for a party, just serve them on fresh basil leaves on a large tray. Did you know June is Dairy Month? With my ongoing EasyHomeMeals.com and the NFRA (National Frozen & Refrigerated Foods Association) I wanted to share my passion for all the endless recipe possibilities in the dairy isle. Green Kitchen Stories & Broccoli Pesto © 2011 Green Kitchen Stories If I say pesto you say … broccoli?! No, I didn’t think so. Like most people we are normally pretty conservative when we make pesto. For us, it might have something to do with the fact that it is one of Luise’s favorite things to eat. Raw broccoli might sound repulsive to some of you, but it is in fact very good in salads. Broccoli Pesto2 cups of pesto We left out cheese to keep it vegan. 1 large broccoli (around 2 cups)A couple of stems fresh basil or sage1/2 lemon, juice1/2 cup hazelnuts (roasted chickpeas if you’re allergic) 2 cloves garlic1/2 cup olive oil2 tbsp watersalt & pepper Throw all the ingredients in a blender or food processor. Luckily Elsa loves vegetables (she always makes her ahmmmm sound whenever we pass the vegetable department), but if you are having problems getting your child to eat greens, pesto is a good trick.

60 Second Chocolate Chip Muffin Let’s talk about Energy… Have you seen mine? Pretty sure it ran off to an exclusive resort in Tahiti somewhere, and is gettin’ rubbed with suntan oil by the one and only Christian Bale… Holy Batman! Dang you Energy… I’m sure it probably hates me and never wants to come back after that Minnie Mouse party…Especially after little miss received a bicycle and has decided it’s much more fun to ride when mom pushes instead of peddling. Dear Energy, i’m so sorry but I need you back. Mind you I still have a toddler, messy house, new baby to prepare for, and I’m as big as a walrus?! And this walrus is hungry! No more PB&J’s, smoothies, and cereal. Let’s not forget it’s been too long since I wore makeup…And I’m pretty sure I wear the same sweat pants every other (each?) Listen my little Energy, I promise I’ll give you something to come back for. And it won’t require much work from you at all. At least tell me you will think about it? 60 Second Chocolate Chip Muffin Ingredients: 1 TB beaten egg dash of salt

Boiled Lobster Recipe, How to Cook and Eat Lobster How to Boil Lobster First consider the size of your pot for boiling the lobsters. An 8-quart pot will easily take one lobster, a 16-quart pot, 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling. 1 Fill a large pot 3/4 full of water. 2 Grasp the lobster by the body and lower it upside down and head first into the boiling water. 3 Note the time at which the water comes to a boil again. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. 4 Remove the lobsters from the pot with tongs and place on a plate to drain and cool. How to Eat Lobster Before you get started, you'll want to assemble some essentials. After the lobster comes out of the pot, let it cool for a few minutes, otherwise it will be too hot to handle. Pull off the rubber bands from the claws, if they are still attached. There you go!

Pesto Yogurt Chicken Kebabs - Garnish with Lemon These Pesto Yogurt Chicken Kebabs stay tender on the grill thanks to a leisurely marinade in protein-rich Greek yogurt and basil pesto. I shivered just a bit when I turned the page on the calendar this month. Not because I was cold, mind you, but because I realized that my kids only have a handful of days of school remaining. Am I ready for them to be home? Yes. And no. It’s always an adjustment for both me and the kids to get used to our new routines. June happens to be National Dairy Month, which couldn’t be a more fitting tie-in to this recipe. Looking for more ways to enjoy dairy in June? Greek Yogurt Pops by Dessert for Two S’Mores Ice Cream Sandwich by Lemons for Lulu Chocolate Peanut Butter Fruit Dip by The Lemon Bowl Chorizo Croque Monsieur by Climbing Grier Mountain Java Chip Milkshake by Inside BruCrew Life Avocado Bean Dip by Shugary Sweets Creamy Pea Salad by The Law Student’s Wife Disclosure: This post was sponsored by the ADA Mideast, but you know we never say no to anything dairy.

Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce) My boyfriend P has a busy, active job and is often too busy to eat a big lunch, if any lunch at all. It's no surprise then that he comes home hungry at only 5 p.m. For those days especially, I have a list of go-to meals that can be whipped up in no time. And while P's sweet enough to try almost anything I cook, I reserve this list for only the dishes he gets excited about. Chief among them is this fabulous spaghetti alla vodka. P's not much of a foodie. I'd actually seen many versions of this dish long before, yet was always scared off by their copious use of heavy cream. Do you also have a go-to list of quick, delicious meals for those really hectic days? Spaghetti with Vodka Cream Sauce [Printable Recipe] Slightly adapted from Cooking Light Serves 3 to 4 XIAOLU'S NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! Cook the pasta according to the package directions.

Pad Thai for beginners Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong. It’s also one of the most requested recipes here on Chez Pim. Why, then, has it taken me this long to post this recipe, you asked? I don’t know…perhaps it’s because I don’t actually have a recipe! Is that a good enough reason? Then what am wasting your time for, you are wondering, yes? There are so many silly Pad Thai recipes around, a quick google reveals one with ketchup as an ingredient. The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok. No, no, I’m not going to make you drive around town procuring all the exoticities required to make a proper Pad Thai only to feed just you and your sweetheart. Another common mistake in a Pad Thai recipe is to season while cooking in the wok, which once again get in the way of that super-heated wok-quickstep I mentioned before. That’s how I do it.

BA rib roast Chorizo Chile Poppers - Garnish with Lemon Smoky heat and cool lime crema make these Chorizo Chile Poppers irresistible little bites. Did you catch any of our Miami fun on Instagram last week? We were in town for the BlogHer Food conference and delighted in dipping our toes in the sands of South Beach, eating our way through the flavors of the city and meeting and catching up with friends, both old and new. I had never visited Miami before, but you can be sure I’ll be back. One of the highlights of our trip was a sumptuous dinner on Miami Beach with McCormick Spices. Now let’s level set here for a minute. P.S. Love this recipe? button in the recipe card below, and it will be automatically saved in your ZipList Personal Recipe Box along with all of your other favorites. Chorizo Chile Poppers Author: barely adapted from McCormick Spices Preheat oven to 375 degrees. You may have chorizo stuffing left over depending on the size of your peppers. link

Naturally Flavored Water Say goodbye to soda, juice, and bottled water with these refreshing, healthy flavors! I'm keeping 2-3 flavors of this "spa water" in my fridge now, so I have a variety to motivate me to drink more water. I was a hardcore Dr. Simply water At the end of the day, regular old tap water--or at least a filtered version of it--seems to be the way to go. Aside from my morning coffee, I honestly forget to drink fluids throughout the day. Subtle flavor without sweetnessThese aren't sweet waters, so they'll be disappointing if that's what you're expecting. The KISS (Keep It Simple Stupid) approach to Flavored WatersMy natural tendency is to go overboard and overcomplicate things, so I really have to fight that when I'm developing recipes. How to makeNaturally Flavored Water Supplies Needed: fruit -- whatever kind you like (except no bananas); make sure it's good and ripe for maximum sweetness and flavor. Fresh vs. frozen fruit. A variety of fresh herbs. 1. 2. 3. 4. 5. Here's the whole gang.

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