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Receta Pierogi Fillings
by CookEatShare Cookbook

Pierogi Fillings
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  Raciónes: 8

Ingredientes

  • 1 c. creamed cottage cheese
  • 1 T melted butter
  • 1 egg, beaten
  • 3 T sugar
  • 3 T raisins
  • 1/4 teaspoon cinnamon
  • 1 c. dry cottage cheese
  • 1 lemon, juiced
  • 1 T sugar
  • 1 egg, beaten
  • 1/8 teaspoon salt
  • Dash of chives
  • 1 onion, finely minced
  • 2 T butter
  • 1 c. finely minced fresh mushrooms
  • 1 c. grnd beef, cooked
  • 4 T lowfat sour cream
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 c. sauerkraut
  • 1 sm. onion, minced
  • 2 T butter
  • 1 c. minced fresh mushrooms
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 T lowfat sour cream
  • 2 c. dry prunes
  • 2 T lemon juice
  • 1 T brown sugar

Direcciones

  1. Cream cheese with melted butter. Add in beaten egg, sugar, raisins, and cinnamon. Serve the filled, cooked Pierogi, with melted butter and lowfat sour cream.Yield: 1 cup.
  2. Place all ingredients in an electric blender and blend till smooth; or possibly press cottage cheese through a sieve. Mix with remaining ingredients and blend well.Makes 1 cup.
  3. Fry onion in butter till tender. Add in mushrooms and meat. Stir in lowfat sour cream and seasonings. Blend well and cool before filling Pierogi.Makes 2 cups.
  4. Cook sauerkraut with 2 cups water for 15 min; drain, cool, and chop finely. In a medium saucepan saute onion in butter. Add in mushrooms; stir in minced sauerkraut, salt, and pepper. Cook for 10-15 min. Add in lowfat sour cream; mix well and cool before using for Pierogi filling.Yield: 1 1/2 cups.
  5. Boil prunes for 5 min. Cover, remove from heat, and let stand 20 min. Remove seeds; add in lemon juice and sugar. Cook, uncovered, till liquid is almost gone.