PIEROGIES WITH BACON, SAUTEED ONION AND SOUR CREAM
This is a recipe I found in one of my recipe magazines (I think Cook's Country). It is a really nice side dish with grilled meat or fish and, it is a nice alternative to your everyday potatoes.
Provided by jkoch960
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pierogies according to package directions.
- Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble.
- Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; saute 5 minutes. Stir in peas; saute for 1 minutes. Add pierogies, salt, and pepper; cook 30 seconds. sprinkle with crumbled bacon. Serve with sour cream.
Nutrition Facts : Calories 304.2, Fat 23.6, SaturatedFat 8.7, Cholesterol 37.1, Sodium 500.7, Carbohydrate 15.1, Fiber 2.7, Sugar 6.4, Protein 8.3
PIEROGIES WITH CABBAGE, BACON, AND ONIONS
Categories Vegetable Quick & Easy Dinner Bacon Winter Cabbage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 main-course servings
Number Of Ingredients 10
Steps:
- Parboil pierogies in a 6- to 8-quart pot of boiling salted water , uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch. Transfer to a large platter and keep warm, loosely covered with foil. Add 1 tablespoon oil to skillet and sauté remaining pierogies in same manner, transferring to platter.
- Cook bacon in same skillet over moderately high heat, stirring occasionally, until crisp and golden, 6 to 8 minutes, then transfer to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet, then add remaining tablespoon oil and sauté onion over moderately high heat, stirring, until golden, about 8 minutes. Reduce heat to moderate, then stir in garlic, cabbage, water, and salt and cook, covered, stirring occasionally, until cabbage is tender, 5 to 7 minutes. Transfer to platter with pierogies and sprinkle with bacon and dill.
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