No matter how you spell it, Blue Cheese Butter or Bleu Cheese Butter is a delicious restaurant recipe from Real Restaurant Recipes. Blue Cheese steak butter or steak with Bleu Cheese Butter.
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April 26, 2007
Pierogi Recipe: Cheese and Potato Filling
Tip! If you like, you can serve the cheese with crackers or crusty bread. Also some people serve their cheeses with a variety of fruits
The Pierogi is a versatile food that can be enjoyed several different ways and it is also one of the most popular Polish dishes. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe.
Dough:
2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Filling:
2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking
Directions:
Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.
While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.
Tip! Semi-hard cheeses may or may not be aged. In general, the longer the cheese ages, the sharper the flavor will be. A taleggio, which only ages for about 6 weeks will have a milder flavor than a cheddar that has aged for months.
When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.
After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi.
Tip! Natural rind cheeses have a rustic appearance. The rind is a side product of the production.
When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.
You can get other recipes and home improvement tips at http://www.buyandsellnorthtexas.com
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Blue Cheese Butter or Bleu Cheese Butter is a delicious restaurant recipe from Real Restaurant Recipes. Blue Cheese steak butter or steak with Bleu Cheese Butter.
More: continued here
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