3 Juniper Recipes

'Ohana Coriander Wings

2014-11-18T18:54:00.000-05:00

We enjoyed these at the Tambu Lounge at Disney's Polynesian Village Resort. While we ordered more, Tammy went down to BouTiki to pick up the recipe book!

Coriander Wings
1 tbs coarse salt
2 tbs paprika
2 tbs sugar
½ tsp black pepper
½ tsp ground cinnamon
¼ tsp cayenne pepper
4 tbs canola oil
4 lbs chicken wings

Preheat oven to 500°F *. Line a baking sheet with 1" sides with foil.
Combine all ingredients except chicken in a large glass bowl. Add chicken and coat well.
Spread the seasoned wings on the baking sheet and roast until browned, about 35 minutes.
To serve, toss with wing sauce.

Wing Sauce

1 tbs chili powder

½ tsp ground ginger

1 tbs ground coriander

2 tbs lime juice

½ c soy sauce

1 c honey

¾ c water

2 tbs cornstarch

While the wings are baking, combine ingredients in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until liquid reduces to a syrup, about 5 minutes. Remove from heat and keep warm.

* We found that 500°F filled our kitchen with smoke in the first 5 minutes so we turned it down to 400° and cooked longer. The wings could have been crispier but at 500°, it was just too smoky.

Cornmeal Waffles

2013-03-06T20:56:00.001-05:00

http://breadbaking.about.com/od/flatandpocketbreads/r/cornwaffles.htm

Great Grandma’s Pasta Sauce

2013-01-04T03:45:00.001-05:00

Yield: Almost two 16 oz. jars | Prep Time: 10 minutes | Cook Time: 2 hours or more

INGREDIENTS:

1 lb. 80/20 ground beef

1 6 oz. can tomato paste

6 oz. water

1 24 oz. jar tomato puree

5-6 cloves garlic, minced

2 tbsp. granulated sugar

Pinch of dried oregano

Pinch of onion powder

Pinch of garlic powder

Handful of fresh basil, chopped

Salt and pepper, to taste

INSTRUCTIONS:

In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
Serve hot over fresh pasta.

http://www.tablefortwoblog.com/2012/10/17/great-grandmas-pasta-sauce/

Maggiano’s Little Italy Favorites: Our Famous Rigatoni “D”® Recipe

2012-12-21T06:13:00.001-05:00

Maggiano’s Little Italy Favorites: Our Famous Rigatoni “D”® Recipe

Serves 4-6
Ingredients
¼ cup balsamic vinegar
1 ½ cups sliced mushrooms
3/8 cup Spanish, yellow or white onion, diced ½”
1 Tbsp fresh garlic, finely chopped
2 cups low sodium chicken broth, cold
1 ½ Tbsp corn starch
2 cups rigatoni pasta
¼ cup olive oil
1 lb chicken breast, boneless, skinless
4 Tbsp butter
½ cup white wine , Chardonnay
¾ cup sweet Marsala wine
2 cups heavy cream
1 Tbsp Kosher salt
½ tsp black pepper, freshly ground
2 Tbsp fresh basil, chopped
3/8 cup Parmesan cheese – 12 month, grated

Directions
1. Preheat oven to 450°.
2. On a 12 X 18 cookie sheet or tray, mix the diced onions, mushrooms, finely chopped garlic, and balsamic vinegar together ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture has evaporated. Set aside mixture.
3. In a medium bowl, combine the corn starch with cold chicken broth with a whisk. Set aside mixture.
Prepare pasta as directed on the box to the al dente stage approximately 10 minutes before you plan on cooking the entire pasta dish. Do not shock in ice water and do not run under cold water.
Drain pasta in a colander, shake out excess water, then toss in an 8 quart bowl with half of your olive oil and reserve for the final dish.
4. Cut Chicken into pieces approximately 1” long x ¾” wide.
5. In a 12”-14” sauté pan or Dutch oven. heat the remaining olive oil and butter until melted and butter begins to lightly brown, add cut chicken and cook for approximately 3-4 minutes until a light golden brown color is achieved.
6. Immediately add the white wine to the sautéed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth/corn starch mixture, bring to a simmer.
7. Then add the heavy cream, kosher salt, black pepper, and the mushrooms, onions, and garlic from step 2. Bring to a simmer and allow the sauce to thicken.
8. Add the Rigatoni Pasta, and continue cooking for 2 minutes while simmering allowing the starch from the pasta to thicken the sauce and the corn starch to bloom and tighten the sauce.
9. Finish the pasta and sauce with fresh basil, fresh Italian parsley, and grated parmesan cheese.
10. Serve in a larger serving dish or in the Dutch oven casserole dish.

Recipe Notes

When cutting raw chicken use a separate cutting board
It is critical to prepare the first 3 steps as close as possible to service time, but may be done in advance up to an hour
The sauce step can be made separately in entirety without being part of this dish
Feel free to use other vegetables or protein in this dish. Veal, Duck, and Game Birds work well, as does Asparagus, Spinach, Sun Dried Tomatoes
Be careful not to overcook the pasta as it will continue to cook in the sauce – other pasta may be used such as Penne Rigate, Ziti, Spaghetti, or gluten free pastas.

Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef | The Kitchn

2012-10-10T12:04:00.001-04:00

Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef | The Kitchn:

'via Blog this'

Shepard's Pie

2011-06-15T16:01:00.004-04:00

Ingredients
2 1/2 pounds of potatoes peeled and chopped

Milk

Butter

1/2 pound ham

1 large onion (chopped and fried)

Optional Cheese

Salt

Pepper

Paprika

Directions
Preheat oven to 350 degrees.

Boil potatoes for 15 minutes or until tender. Place potatoes in mixer and add butter, milk, salt, pepper to desired taste and texture (mashed potatoes). Blend until creamy. Mix in ham, onion, and optional cheese. Place in a 9X12 glass pan and bake for 30 minutes. Raise temperature to 425 degrees and bake for additional 15 minutes or until top is brown. Enjoy!

No-Knead Bread

2011-04-04T14:41:00.002-04:00

Ingredients
3 cups of bread flour alternative: 1/2c whole wheat flour + 2 1/2c bread flour
1/4 teaspoon of instant yeast (a little extra doesn't hurt!)
1 teaspoon of table salt alternative: 3/4 tablespoon of kosher salt
1-1/2 cups of lukewarm water

Directions
Day 1:
Put ingredients into a large bowl, stir until mostly combined, cover with plastic wrap and set in a warm place for 12-20 hours.

Day 2:
Dump out onto a floured surface, fold the dough edges under to get a reasonably smooth-surfaced ball.
Let ball rest in a tall bowl for 2 hours.

1 1/2 hours into the rest, put a cast iron dutch oven (e.g., Le Creuset) in the oven to preheat at 450°F.

At the end of the rest, put the dough in the now-hot dutch oven, cover with dutch oven lid and bake for 30 minutes.

Remove the lid and bake for another 15-20 minutes.

Elapsed time: 14-22 hours
Work time: 5 minutes

Stolen from: http://steamykitchen.com/168-no-knead-bread-revisited.html
You can find it all over the Internet but this is a nice write-up.

Wally's Gooey Butter Cake

2011-03-28T12:53:00.000-04:00

Ingredients
Crust:

1 Package (18,25 ounces) plain yellow cake mix

8 tablespoons (1 stick) butter, melted

1 large egg

Filling:

1 Package (8 ounces) cream cheese, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

8 tablespoons (1 stick) butter, melted

3 ¾ cups confection sugar; sifted

Directions

1. Place a rack in the center of the oven and preheat the oven to 350F. Set aside an ungreased 13 by 9 inch baking pan.

2. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop the machine and scrape the sides of the bowl with a rubber spatula. The batters come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside.

3. For the filling, place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer at low speed until fluffy, 30 seconds. Stop the machine and add eggs, vanilla, and melted butter and beat on medium speed for 1 minute. Stop the machine and add the confectioners’ sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Pour the filling into the crust and spread with a rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven.

4. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the over and place it on a wire rack to cool, 30 minutes. Cut into squares and serve.

5. Store this cake, covered in aluminum foil, at room temperature for up to 4 days or in the refrigerator for up to a week. Or freeze it, wrapped in foil, for up to 6 months. Thaw overnight in the refrigerator before serving.

Stained Sunglasses Cookies

2011-03-08T05:04:00.000-05:00

Stained Sunglasses Cookies

Aunt Bonnie's Chex Mix

2011-02-21T10:45:00.000-05:00

Ingredients

2 sticks butter

3 T Worcestershire sauce

1 1/2 cups of cashews

1 T Lawrys seasoned salt

8 cups of Chex cereal (I use corn, rice and wheat)

Directions

Preheat oven to 250 degrees

Melt butter in oven in roasting pan

Add Worcestershire sauce and seasoned salt and stir to mix

Add the Chex cereal and cashews and stir until they are all coated

Bake for 1 hour stirring every 15 minutes

Slow Cooker BBQ Pulled Pork

2011-01-19T14:36:00.003-05:00

1 Pork roast or 2 pork tenderloins
1 bottle Hunt's Hickory and Brown Sugar BBQ Sauce
Dry Rub (I use a Montreal seasoning but any dry BBQ rub is fine)

Pour 1/2 bottle of BBQ sauce into the slow cooker. Rinse pork with cold water and pat dry with a paper towel. Cover pork in dry rub seasoning. Place pork into crock pot (pork should not touch the sides, only the bottom of the cooker). Pour remaining BBQ sauce over pork, making sure the entire piece is covered with sauce.

Cook pork on low for at least 8-10 hours. Remove pork and use fork to pull pork (pork should be very moist and easy to pull). Serve with baked beans (I use Bush's baked beans, any flavor). Also goes well with potato salad or with rolls for a pulled pork sandwich!

Saint Theresa Cookies

2010-12-19T17:41:00.002-05:00

My mom would make these cookies every Christmas. The smell of the walnuts and the tangy dough are delightful!

Ingredients:
Dough:
1 cup butter room temperature
8 ounces of cream cheese room temperature
1 cup sour cream
1 tablespoon honey
4 cups flour
pinch of salt

Filling:
1 pound ground walnuts
1/2 cup sugar
1/2 cup brown sugar
honey and cinnamon to taste

Directions:
To make dough:
Mix cream cheese, butter, and sour cream together in a mixer. Add honey. Add 3- 3 1/2 cups of flour to form a stiff dough. Divide into three flat balls, wrap in plastic wrap, store in refrigerator overnight.

To make filling:
Combine walnuts, sugar, brown sugar, honey and cinnamon to create a wet paste. Add water if needed.

To make cookies:
Preheat oven to 375 degrees. Sprinkle surface with flour and roll out dough to 1/4 inch. Cut dough into diamond shapes. Spoon filling onto one end of dough and roll into a crescent shape. Bake for 20 minutes. Let cool on wire rack. Sprinkle with powdered sugar when cool.

Crisp Rosemary Flatbread

2010-12-06T11:04:00.000-05:00

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

Serves 4

Active time:15 min
Start to finish:45 min

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Cooks’ note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Crock Pot Beef Roast

2010-10-19T11:39:00.004-04:00

We tried this recipe yesterday and loved it. I changed the original version slightly and have posted my take on this classic dish. Great for a cold day!

Ingredients:

3-4 pound roast beef or round steak
1 onion, chopped
2 beef bouillon cubes
1 cup water
1 tbsp mustard (I use spicy brown)
1/2 cup Ketchup (Heinz)
2 tbsp Worcestershire sauce (Lee and Perrins)
1 tbsp gravy master
garlic powder and pepper to taste
3 tbsp Corn Starch

Place meat in crock pot. Sprinkle with pepper and garlic powder. Add chopped onion. Combine remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. Add corn starch to a few ounces of cold water and mix, then add to sauce in crock pot and stir until it thickens.

Variations:

Option 1: Add 6 potatoes chopped and once pound of carrots to crock pot with meat and follow same directions for a complete meal.

Option 2: Serve meat and sauce over egg noodles.

Swedish Chef Recipe

2010-10-19T11:29:00.003-04:00

This recipe was submitted to our blog by a "phantom" chef. Though I have not tried the recipe myself I encourage all our readers to send in feedback if they do! I have to say I am not certain if this is a recipe for froog's legs or english moofins. Perhaps our chef will write back and clarify for our readers!

Aweenda shmure da froog's legs. Börk, börk, börk!
Ingredients
1 english moofin
1 boom-boom

Directions
See de moofin? Und here mit de boome shooten!

Beef Paprika

2010-10-18T09:46:00.003-04:00

Ingredients:

1/3 cup olive oil
3 pounds beef cubes (cut into 1 inch cubes)
2 cups sliced onions
1 1/2 cups of Heinz Ketchup
4 tbsp Worcestershire Sauce (Lee & Perrins)
4 tbsp dark brown sugar
4 tsp sweet paprika
3 1/2 cups water
1 pound of egg noodles
4 tbsp flour
2 cloves fresh garlic

Heat oil in a large dutch oven until hot. Add half of the beef cubes, brown well. Remove from pot, add rest of beef cubes and brown well and remove. Add sliced onion and garlic to pot. In a large bowl mix 3 cups of water, ketchup, Worcestershire sauce, brown sugar, and paprika. Mix and add to pot. Add browned beef cubes. Bring to a boil, lower heat and cover. Simmer for 2 1/2 hours. After the sauce has simmered mix flour and 1/2 cup of water. Slowly add to beef mixture stirring constantly for 1-2 minutes to thicken sauce.

Serve with cooked egg noodles.

Whole Cranberry Sauce

2010-10-17T18:47:00.003-04:00

Ingredients:
3 1/2 c cranberries, rinsed and drained
1 c sugar
1 c apple cider

Directions:
Bring the apple cider and sugar to a boil.

Add cranberries for a few minutes, gently stirring occasionally until the berries pop.

Turn off heat and wait for most of the foam to subside.

Makes 2 half-pint jars.

Cranberry Oatmeal Cookies

2010-10-17T18:28:00.003-04:00

This recipe is a variation of the classic oatmeal cookie for the fall season when fresh cranberries are plentiful.

Ingredients:

1 1/2 cup flour
1 teaspoon baking powder
pinch of salt
1/2 lb butter at room temperature
1/2 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon of cinnamon
1 cup brown sugar
2 eggs
2 cups oats
2 cups cranberries chopped

preheat oven to 350 degrees. Mix flour, salt, baking powder, baking soda, cloves, and cinnamon in a large bowl. Set aside. Cream butter and sugars. Add eggs, beat Stir in dry ingredients and buttermilk alternating. Fold in oats and cranberries. Drop by spoonfuls onto a greased cookie sheet. Bake 12 minutes until edges brown slightly. Let cool on pan for five minutes then transfer to wire rack.

Cranberry Apple Cookies

2010-10-17T18:19:00.003-04:00

This is a favorite recipe I make when fresh cranberries are in season. The original recipe came from "Cranberry Festival Recipes"...a book of winning cranberry recipes from the Chatsworth Cranberry festival.

Ingredients:
1/2 cup butter
1 cup brown sugar
1 egg
1/4 cup milk
1 cup chopped cranberries
2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups chopped apples (tart)

Cream butter and sugars. Beat in egg and milk. Sift together baking powder, flour, cinnamon, and salt. Stir in butter mixture. Stir in apples and cranberries. Drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for 12-15 minutes. After 1 minute transfer and cool on a wire rack.

Ice Dragon Cake

2010-10-06T14:02:00.015-04:00

1 box of cake mix

3 cans (16 oz. size) of white icing

1 can of Wilton blue "color mist" food color spray
3 blue colored fruit roll ups

1 bag of yogurt covered pretzels (round shape)
1 pack of bubble yum cotton candy gum (blue color)

1 marshmallow

4 chocolate chips

2 bamboo skewers

This cake I affectionately call "Flurry" was the cake for my daughter's 11th birthday. She is a dragon collector and she wanted an Ice Dragon birthday theme. The cake is very easy to make and takes approximately two hours to assemble once the cakes are cool. The following instructions will also produce a dinosaur cake as long as you skip the wings!

Cook two nine inch round cakes as per the box directions and allow to completely cool on a wire rack before cutting. Remove cakes from baking pans. Slice one of the nine inch rounds in half. Ice one of the pieces and place the other one on top. Place cake (cut side down) on the center of a quarter sheet size piece of cardboard.

For the second cake cute the round as shown in the above diagram. Assemble the cake following the diagram and ice the entire figure. Use the cap of a magic marker to indent icing to look like scales. Then use the color mist icing and lightly spray the entire cake. Cut yogurt pretzels in half and insert down the center of the cake starting at the head and ending at the tail. Cut marshmallow in half and insert one chocolate chip in each side to create eyes and pupils. Place marshmallows on dragon head. insert two more chocolate chips on the front of the dragon's snout to create a nose. Place one whole yogurt pretzel on the front of the snout to create the mouth.

Finishing touches:

-Take one fruit roll up and pinch the end. Using a pair of scissors, slice the other end into strips. Insert pinched end into dragons' mouth and curl the strips to resemble flames or swirls of ice.

-To make wing take a bamboo skewer and wrap one corner of a fruit roll up onto it. Use scissors to cut a wing shape on remaining fruit roll up. Insert skewer into back of dragon...repeat process for second wing.

-To create the ears slice a piece of bubblegum in half and sculpt an ear shape out of each piece. Insert ears behind eyes.

-Create claws by cutting up four more pieces of gum into narrow triangles and insert three slices into each of the dragon's feet.

-Glitter icing can be used to create a snow or glistening effect on claws, spikes, and fire.

Fire Dragon Cake

2010-10-06T13:11:00.008-04:00

1 box of yellow cake mix
3 cans (16oz. size) of white frosting
2 dozen cupcake liners
10 chocolate covered graham crackers
3 marshmallows
12 pieces of candy corn
2 chocolate chips
2 junior mints or milk duds
red shoelace licorice
Wilton orange and red icing dye
Quart size Ziploc bags
Orange and yellow sprinkles

The Fire Dragon cake (I call "Sparky") was for my daughter's 5th grade class for her 11th birthday. She was very excited to bring "Sparky" into class and her friends were wowed! No cutting and easy cleanup make this the perfect cake to take to school for Chinese New Year or a special birthday!

Follow directions on cake mix to make two dozen cupcakes. Cool cupcakes completely on a wire rack before assembling. Take cupcakes and arrange on a 1/4 sheet cake cardboard bottom to desired shape as shown above. Take one can of icing and add orange dye to desired color is achieved. Ice cupcakes together to form a base layer to add more icing later. Place marshmallow sideways on the first double row of cupcakes to create the eyes. Next take remaining two cans of icing and add red dye until desired color is achieved (I used half the container of dye). Ice the top, front, and back sides of the marshmallows (leaving the outer walls white) Spoon half of remaining icing into a quart size ziploc bag. Snip one end of the bag approx 1/8 of an inch from the tip. Use the bag to frost the cake in a back and forth S shape to create a scale effect. Continue this process until the entire top of the cake is covered in scales (this will require at least two quart bags of icing).

For finishing touches:

-Place a junior mint on each white side of marshmallow to create eye pupils.
-Use candy corn on legs to create a claw effect.
-Cut graham crackers in half diagonally and place each in middle of dragons' back to create a row of spikes. Continue to tip of tail.
-Use red shoe lace around eyes and snout to create eyebrows and whiskers.
-Place chocolate chips on last snout cupcake to create nose.
-Cut remaining marshmallow into points and place one on either side of snout cupcake for teeth.
-Sprinkle entire cake with color sprinkles.

Pierogies

2010-10-05T14:32:00.004-04:00

1 Large egg
2 Tablespoons sour cream
1 Cup milk
1 Cup Water
4 1/2-5 Cups flour
2 1/2 Pounds of baking potatoes, peeled and quartered
16 oz. Large curd cottage cheese, drained
2 Large onions
3-4 sticks of butter melted

Dough:
In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, whisk until combined. Slowly add 3 cups flour, and stir with a wooden spoon or mixer until combined.
Turn dough out onto a well-floured surface and work in another cup of flour and you knead. Use a plastic scraper to lift dough as it will stick to the counter before flour is worked in. Continue kneading for 8-10 minutes. The dough should be elastic in texture and no longer sticky. Do not add too much flour or the dough will toughen. Place dough ball in a lightly floured bowl and seal with plastic wrap while you make filling.

Filling:
Boil potatoes until soft. Beat in a mixer until large lumps are gone. With a wooden spoon add cottage cheese to potatoes. Chop up one onion and brown with a tablespoon of butter in a small pan. Add onion to filling mixture. Salt and pepper to taste.

Create the pierogi:
On a floured surface, roll out dough to 1/8 inch thick (for this step I use a pasta roller on setting #2 for the Kitchen Aid). Use a round cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together and roll again until all dough is gone.
Spoon filling into middle of circle. Hold the circle in your hand and fold dough over filling, and pinch the edges to form a well sealed cresent shape. Transfer to a clean linen towel and cover to prevent drying out. Repeat process with remaining dough and filling.

Cook the pierogi:
Place pierogies in boiling water in batches (I cook 6 at a time). They will sink at first then rise to the top of the water. Once they rise, cook for approximately one minute. Meanwhile melt butter and drizzle on serving platter. Remove from pot and transfer to platter, then drizzle top with butter.

Frying variation:
After boiling pierogies place in a pan with melted butter and cook for 3-4 minutes per side. Transfer to a serving platter when done. Chop one large onion and fry in butter until brown. Serve on top of pierogies.

Applesauce and sour cream are traditional sides to this classic dish.