20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
PIEROGIES IN PEPPER SHALLOT SAUCE (CROCK POT)
This is a wonderful tasting sauce, that enhances the less intense flavor of the pierogies...a great low fat meal, with no fuss.
Provided by Kittencalrecipezazz
Categories Easy
Time 5h5m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5-6 quart slow cooker, combine the crushed tomatoes, shallots, peppers, oil, vinegar, Italian seasoning and black pepper.
- Cover, and cook on LOW for 5-9 hours, OR on HIGH for 4-5 hours.
- Add in the pierogies; cover, and cook for 1 hour.
CROCK POT POTLUCK PIEROGIES WITH SAUTEED ONIONS AND BUTTER
Great idea for a football party, graduation party, any potluck get-together. I was assigned a hot side dish for a potluck work luncheon, served aside of hot dogs and other party appy's, and decided to try this out in the crockpot and it worked. It went over well; many people went back for seconds and came looking for the leftovers the next day.....it was the only dish that was gone! Very simple indeed, but it's one of those dishes that you hardly lift a finger yet it goes a long way. Would go great aside of hamburger BBQ, sausage sandwiches, bratwurst, hamburgers, etc or make as a main dish. Perfect if you don't have an oven or have limited oven space for your party cooking. I have figured on 16 servings/3 pierogies per person and prep time includes sautee of onion and butter.
Provided by TheDancingCook
Categories Pennsylvania Dutch
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place frozen pierogies in the crockpot.
- In a medium saucepan, melt butter and fry onion on medium-low heat, until onion is golden brown.
- Pour onion and butter over pierogies; add salt and pepper.
- Cook, on high, for 3 hours.
- A few times during cooking, use tongs and gently re-arrange pierogies and ladle butter sauce to cover pierogies on top.
- Turn to low or keep warm once pierogies are cooked and/or butter sauce begins to bubble.
Nutrition Facts : Calories 105.6, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 1.9, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.2
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