Chesapeake Bay Pierogies Recipes

BUFFALO PIEROGIES

Buffalo Pierogies image

Provided by Trisha Yearwood

Time 25m

Yield 24 pierogies

Number Of Ingredients 12

Ingredients

3 quarts vegetable oil
1/2 cup hot sauce, preferably Frank's RedHot
1/2 stick (4 tablespoons) unsalted butter
1/2 teaspoon cayenne pepper
24 frozen potato cheese pierogies
1/2 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/8 cup whole milk
1/2 teaspoon cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.
As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm.
Fry the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing.
Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.

PIEROGIES AND CABBAGE

Pierogies and Cabbage image

A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.

Provided by MOLSON7

Categories Main Dish Recipes Dumpling Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

¼ pound bacon, diced
½ small head cabbage, chopped
1 large onion, thinly sliced
2 tomatoes, chopped
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
½ teaspoon white sugar
½ teaspoon salt
1 (16 ounce) package frozen potato and cheese filled pierogies, thawed

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
Heat bacon drippings over medium heat and stir in cabbage and onion; cover and cook for 10 minutes.
Stir in tomatoes, vegetable oil, vinegar, sugar, salt and bacon; cook uncovered for 5 minutes.
Meanwhile, prepare pierogies according to package directions; drain. Combine pierogies with cabbage mixture and serve.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 47 g, Cholesterol 27.9 mg, Fat 19 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 5.6 g, Sodium 951.5 mg, Sugar 14.5 g

CHESAPEAKE BAY PIEROGIES

Chesapeake Bay Pierogies image

Make and share this Chesapeake Bay Pierogies recipe from Food.com.

Provided by Foxxyladyone

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces lump crabmeat, flaked
1 scallion, minced
1/4 cup minced red bell pepper
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning, divided
1/4 teaspoon original Tabasco sauce
1/2 cup seasoned dry bread crumb, divided
1 (17 ounce) box mrs. t's potato and cheddar pierogies
1 tablespoon vegetable oil

Steps:

Combine crabmeat, scallion, red bell pepper, mayonnaise, mustard, 1/2 teaspoon Old Bay seasoning, Tabasco sauce, and 1/4 cup breadcrumbs in a medium bowl; mix well.
Shape mixture into four crab cakes. Dredge crab cakes in remaining breadcrumbs and place on plate; cover and refrigerate until ready to use. Sprinkle pierogies with remaining 1/2 teaspoon Old Bay seasoning.
Sauté pierogies in a 12-inch skillet as box directs; remove to plate.
In same skillet, heat oil over medium heat until hot. Add crab cakes; cook until golden, about 2 minutes per side, adding more oil if necessary.
Serve crab cakes and pierogies on serving platter. Makes 4 servings. You can also serve with a tossed salad.

Nutrition Facts : Calories 270.5, Fat 14.9, SaturatedFat 2.2, Cholesterol 50.9, Sodium 731.5, Carbohydrate 19, Fiber 1.1, Sugar 3.3, Protein 15.3

CARIBBEAN STEW OVER PIEROGIES

Caribbean Stew Over Pierogies image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 large sweet green bell pepper, chopped (1-1/4 cups)
1 medium onion, chopped (3/4 cup)
1 medium sweet potato, peeled, cut in small cubes (1-1/2 cups)
1 (14.5-ounce) can ready-to-serve chicken broth (see Note)
1 teaspoon Caribbean jerk seasoning (see note)
1 (16.9-ounce) box frozen potato & onion pierogies
1 (15-ounce) can black beans, rinsed, drained

Steps:

Heat oil in a large saucepan over medium-high heat. Add pepper and onion. Cook and stir until vegetables are crisp-tender. Stir in small sweet potato cubes, broth and home-spice blend or jerk seasoning. Bring to a boil. Reduce heat; simmer until potato is tender, about 15 minutes.
Meanwhile, cook pierogies according to package instructions (I prefer to lay the frozen pierogies in an inch of boiling water in a large skillet, overlapping them slightly; don't bother sauteeing them in butter afterwards.)
Drain the pierogies and divide among warm dinner plates; keep warm. Add black beans to the vegetable mixture and heat through. With a potato masher or fork, mash a small portion of the vegetable mixture against the saucepan to slightly thicken sauce. Spoon over the pierogies.

BEST OF THE BAY RECIPES...OYSTER FRITTERS

Best of the Bay Recipes...oyster Fritters image

When the leaves begin to turn their bright fall colors and the brisk air ushers in autumn, the Oyster season in the Chesapeake Bay begins. Oysters are prepared every way imaginable, fried, roasted, grilled, steamed or simply eaten raw with a dash of hot sauce or lemon. Oysters may be fried either individually or using several bound together in batter, known as a fritter- this is a typical (and delicious) recipe for oyster fritters.

Provided by laura.marchiori

Categories < 60 Mins

Time 35m

Yield 8 fritters, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 egg
1 cup milk
1 quart of shucked oyster, and their liquor
vegetable oil

Steps:

Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.

Nutrition Facts : Calories 356.3, Fat 9, SaturatedFat 3, Cholesterol 174.8, Sodium 906, Carbohydrate 38.6, Fiber 0.9, Sugar 0.2, Protein 28.2

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