This is something our family makes once a year. It's our Christmas tradition. I like to make it for special occasions if I'm having friends over for dinner other times of the year too. Our friends and family just can't get enough of them. I have yet to find store bought perogies that compare to these ones. Once you try these, you may never go back. This recipe really didnt fit into any of your catagories, but it is one of those awesome home cooked meals all my family and friend rave about.
Portion size8 servings
1 1/2 cup
old Cheddar cheese
salt and pepper
Mix flour, salt, milk and hot water. Stir until you cant stir it anymore, then knead it into a nice round blob of dough. Place it under a upsidedown bowl and let sit for 2 hours. Peel potatoes and boil till soft. Drain, Mash them and mix in 1/2 cup of margerine and 2 cups of grated old cheddar. Put aside and let cool. Once dough has set. cut a chunk of dough out and roll out onto floured surface. Roll dough out thinly and let it stick to the table so you can stretch it out further(otherwise it well snap back smaller). Using a butter knife cut out rectangular shapes(like a grid). Pick up a rectangle and spoon a teaspoon of filling into the center and press firmly all around the edges. Place them on a floured, wax papered cookie sheet. Continue until you have made 6-8 dozen. This depends on how thinly you roll out the dough. Cook the perogies in a salted boiling pot of water. Once they float to the top, then they are ready to be fried. I usually boil 1 dozen at a time. Heat up a frying pan at high heat with margerine(not butter, as butter burns easily). Fry the perogies once they are cooked in the water. Once they are golden brown and crispy place in a bowl until all the perogies have been boiled and fried. Put all the perogies back in the pan and cover with whipping cream. Heat to a boil, then simmer until you are ready to eat. Salt and Pepper to taste. We also use saurkraut, and cottage cheese fillings. MMMM, delicious. This whipping cream trick also works well with scalloped potatoes. Peel potatoes and layer with onions and salt and pepper, pour the whipping cream over. Bake in oven with no lid. Same rich flavor, but used as a side dish.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
A quick herby sauce transforms ordinary pan-fried fish into something summery. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.
Portion size4 servings
Credits :Canadian Living Magazine: June 2013
(about 1 lb/450 g), skinned and cut in 4 pieces
fresh parsley leaves
Per serving: about
Total fat20 g
Saturated fat2 g
Total carbohydrate3 g
Lemon-Dill Pesto: Using mini blender or immersion blender, pulse together parsley, dill, almonds, salt and pepper 5 times. Pour in oil, 1 tbsp water, lemon zest and lemon juice; pur?e until smooth thick paste. Set aside.
Sprinkle fish with salt and pepper. In skillet, heat oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested with fork, 6 to 8 minutes. Serve with pesto.
This baked one-pan version of rösti is our secret to feeding a crowd without spending the evening in front of a stove. Start with a clean oven to avoid setting off your smoke alarm, as these squares cook at a high temperature.
Portion size60 servings
Credits :Canadian Living Magazine: January 2016
Dill-Mustard Cream Cheese:
one-third pkg (250 g pkg)
drained, rinsed and finely chopped
(about 2 large), peeled
(about 1 large), peeled
each onion powder and
each pepper and freshly grated
sliced in 60 bite-size strips
per piece: about
Total fat1 g
Saturated fat1 g
Total carbohydrate4 g
Rösti: In large saucepan of boiling salted water, cook russet potatoes and sweet potato, covered, until slightly tender, about 10 minutes; drain. Let cool enough to handle.
Using coarse side of box grater, grate russet potatoes and sweet potato into large bowl; stir in butter, onion powder, salt, pepper and nutmeg until combined.
Press into bottom of parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet. Bake on bottom rack of 450°F (230°C) oven until bottom and top are golden, about 55 minutes. Let cool slightly. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 hours. Reheat in 375°F/190°C oven until warmed through, about 10 minutes.) Cut into 60 squares.
Dill-Mustard Cream Cheese: In bowl, beat together cream cheese, lemon zest, lemon juice, mustard, capers, dill and pepper until smooth. Spread onto rösti squares.
Topping: Garnish each rösti square with 1 strip of salmon and 1 small sprig of dill.
These sweet-tangy pastries are ideal for easy holiday entertaining. Bake them straight from frozen for instant hot hors d'oeuvres or pair them with a crisp salad for an elegant first course. Make sure to cut the apple into paper-thin slices so you have enough to garnish each tartlet.
On lightly floured work surface, gently roll out pastry into 12-inch (30 cm) square; prick all over with fork. Cut into 16 squares; transfer to parchment paper–lined rimmed baking sheets. Brush tops of pastry with mustard mixture, leaving 1/2-inch (1 cm) border. Arrange 3 apple slices in centre of each. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container; freeze for up to 2 weeks. Add 2 minutes to baking time.)
Whisk egg with 1 tsp water; generously brush over pastry edges. Bake, 1 sheet at a time, in 400°F (200°C) oven until pastry is crisp and golden, 15 to 17 minutes. Sprinkle with Blue cheese.
While tartlets are baking, in small saucepan, bring icewine, sugar, shallot and peppercorns to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened and syrupy, about 6 minutes.
Strain syrup through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets. Sprinkle with tarragon.
Tip from The Test Kitchen: Sprinkle the cheese over the tartlets as soon as they come out of the oven so that it will melt slightly.