KIELBASA AND PIEROGIES SHEET PAN MEAL
Take a one-pot dinner to the next level with this baked Kielbasa and Pierogies Sheet Pan Meal. It's a delicious and efficient way to get dinner on the table even on the busiest nights.
Provided by Rebecca Lindamood
Categories Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, 1/2 teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa.
- In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren't touching the pan do so now. If you forget, it's not a disaster, but they'll be better if you remember.
- Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.
Nutrition Facts : Calories 887 kcal, Carbohydrate 90 g, Protein 37 g, Fat 42 g, SaturatedFat 13 g, Cholesterol 142 mg, Sodium 1809 mg, Fiber 7 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving
3 WAYS TO COOK FROZEN PIEROGIES - WIKIHOW
Pierogi, which are eastern European filled dumplings, make a great side dish or even the main course of a weeknight meal. Frozen pierogi are quick and easy to make-if they're pre-cooked and frozen (like most packaged brands), you can boil...
Provided by wikiHow
Categories European Cuisine
Number Of Ingredients 4
Steps:
- Boil them in the microwave for the quickest option. Add the frozen pierogi to a large, microwave-safe bowl. Add enough water to cover the pierogi completely. Microwave the bowl on high power for 5 minutes, then carefully remove the bowl and check that the pierogi are hot and tender. Drain them and serve. 5 minutes of cooking is usually adequate for a 16 oz (450 g) package of about 12 frozen pierogi. Don't cover the bowl while microwaving.
- Use the stove for the classic boiling option. For a 16 oz (450 g) package of around 12 frozen pierogi, boil at least 2 US qt (1.9 l) of water in a large pot. Add the frozen pierogi and boil them until they all float, and then for 1-2 minutes more-typically 5-7 minutes total. Either drain the pot or scoop out the cooked pierogi with a slotted spoon and serve. Remember that these frozen pierogi are already fully cooked, so you really just need to heat them through. If you're planning to boil and then saute the pierogi, you can remove them from the boiling water as soon as they all float. Dry them quickly with paper towels before sauteing them.
- Saute the pierogies, either when still frozen or after boiling them. Heat about 0.25 c (59 ml) of butter, olive oil, or a combination of the 2 in a large skillet over medium heat. Carefully place the pierogi in the pan and cook them until they are tender, heated through, and very lightly browned. Turn them regularly while cooking. If you're sauteing straight from frozen, it will usually take around 8-10 minutes to cook a 16 oz (450 g) package of about 12 pierogi. If you've already boiled the frozen pierogi, it will only take 2-3 minutes to lightly brown them.
- Bake frozen pierogi for a slightly crispier alternative. Preheat the oven to 400 °F (204 °C), and place a 16 oz (450 g) package of about 12 frozen pierogies on a baking sheet that you've lightly greased with cooking spray. Bake the pierogies for 18-20 minutes, turning once halfway through, until the pierogi are heated through and slightly browned. For added browning, add some cooking spray to the tops of the pierogi before baking, or brush them with a bit of melted butter.
- Deep-fry the pierogi if you like them really crispy. Choose a large, deep skillet or pot and add a 2-3 in (5.1-7.6 cm) layer of cooking oil (for example, vegetable, canola, or peanut oil). Heat the oil to 350 °F (177 °C), then carefully add the frozen pierogi one at a time with a slotted spoon. Cook them for at least 4 minutes (until they all float), then remove them from the oil and lay them on a paper towel-lined plate. Use a kitchen thermometer to determine the temperature of your oil. Make sure you have enough oil to fully submerge the pierogi. If your pan or pot isn't large enough to fit an entire 16 oz (450 g) package of pierogi, cook them in 2 or more batches. Do not drop the pierogi into the oil, or it may splatter.
BAKED PEROGIES
A must at every special occasion in our house. Baba taught mom, mom taught me, and now I share with you! Enjoy!
Provided by Kat 82
Categories Potato
Time 3h30m
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- FOR FILLING:.
- Boil and mash approx 4-5 quarts of mashed potatoes.
- Add while potatoes are still hot 2 tbsp of dill.
- Salt and Pepper to taste.
- Can use warm or cold to fill perogies (obviously slightly cooled is going to be easier on the fingers).
- FOR DOUGH:.
- Dissolve 1 tsp sugar in 1/2 cup lukewarm water.
- Add pkg of yeast and let stand for 10min.
- In large bowl: Blend 1/2 cup sugar and 1/2 cup margarine.
- Add 1 tsp salt, then 3 cups water and 1 tbsp vinegar.
- Add flour until you create a bun dough where it's no longer sticky.
- Let Rise (2hrs) until double in bulk.
- Punch Down.
- Cut off a size you would use to make a small dinner bun (1x2-inch size).
- Shape into a square.
- Put about 1 tbsp of filling in middle.
- Fold over.
- Pinch and tuck edge under.
- Place on greased baking sheet.
- DO NOT LET RISE.
- While baking one sheet, shape other perogies.
- Bake at 375°F (or 190°C) for 20-25 minutes, until lightly browned.
- YOU CAN FREEZE BAKED PEROGIES BEFORE ADDING SAUCE - They still taste delicious after freezing (let thaw and follow the "for sauce" directions the same way).
- FOR SAUCE:.
- In large dutch oven or pot.
- Take 1 liter of whipping cream (or fresh farm cream) heat on med-low.
- Add about 2 tbsp dried/fresh dill.
- Fry 1 Large onion in butter until tender.
- Add onion to cream.
- Thicken cream with cornstarch & water (or flour and oil).
- Add perogies to cream
- Let sit 1/2 - 1 and 1/2 hours on low stirring every 15 minutes.
- Makes approx 4 dozen perogies.
- Serve Hot! ENJOY!
Nutrition Facts : Calories 205.5, Fat 10.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 182, Carbohydrate 24.9, Fiber 1.2, Sugar 2.9, Protein 3.4
PERFECT PEROGY CASSEROLE
I found this recipe in the flyer of a food store, and later found it on the Cheemo Perogies website. It's a great dish to serve perogies with a different twist on them. I've substituted sausage for the ham and that works just as good. I've never microwaved this dish so I can't tell you how well it would turn out.
Provided by Shez4644
Categories Ham
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet melt butter or margarine and saute onion and green pepper for 5 minutes.
- In a medium size casserole dish, combine frozen perogies, onion, green pepper and ham.
- Combine milk and mushroom soup and pour over casserole.
- Top with cheddar cheesse.
- Bake 35 minutes at 175C (350F) or microwave until heated through.
Nutrition Facts : Calories 155.9, Fat 10.8, SaturatedFat 5.3, Cholesterol 33, Sodium 330, Carbohydrate 7.1, Fiber 1, Sugar 2.4, Protein 7.9
PERFECT PEROGIES CASSEROLE
Make and share this Perfect Perogies Casserole recipe from Food.com.
Provided by crossforcrash
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute butter, onion, and pepper in a skillet for five minutes.
- In a medium casserole dish, combine perogies, onion, pepper and ham.
- Mix milk and soup in a separate dish.
- Pour over casserole.
- Top with shredded cheese.
- Bake for 35 minutes at 350 degrees Fahrenheit.
Nutrition Facts : Calories 107.7, Fat 7.2, SaturatedFat 2.9, Cholesterol 17.1, Sodium 378.2, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 4.5
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