The Secret to Awesome Frozen Perogies

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For years I avoided perogies.  They just looked so disgusting — soggy, under-cooked, pasta-like things (can you tell I’m not holding back on my opinion??!) LOL  They reminded me of dim sum, another food that I’ve never acquired a taste for.  But I will eat frogs legs and alligator stew — go figure!

One night, we, Shannon, Dino and I were at my sisters home for dinner and it was perogie night!  Terrific!! LOL  Well, you can imagine how thrilled I was.. until I watched my sister make them and then I tried them.  I should probably admit that I had never actually tried perogies before that night — yes, awful, *gasp* I know!  Anyway.. Moving along…

How do you make non-slimy, really tasty, but oh, so unhealthy for you, perogies??  Well, I will share the secret:

You must boil, then fry, and then bake them!

What you need:

PEROGIESany frozen make and variety will do (I just found this image on the internet) — oh, you thought I was going to make them from scratch??!!  You’ll need another blog for that! LOL

If you’re still with me after the shocking discovery that I’m cooking frozen perogies.. What else you’ll need:

Chopped-Green-Onions

Chopped green onion

candied-bacon

Chopped crispy bacon

cheeseball-0011

Shredded cheese

and sour cream!  That’s it.  Oh, and a big pot, some water, a fry pan, oven safe dishes, a cutting board and knife and a cheese grater.

Ok, first.. prep:

Chop the green onion; grate the cheese.  Set aside.

Fill big pot with water, add a pinch of salt and a splash of oil.

Preheat oven to 350 degrees.

In frying pan start cooking the bacon.  Remove bacon and set on paper towel to soak up some of the grease.  Keep the grease in the fry pan at a medium heat until ready to add perogies.

While cooking the bacon, bring water to boil.  Add the frozen perogies and cook at rolling boil until they all float to the top.  Normally about 10 minutes — you dont want to over cook.

Drain the perogies and add (carefully) in batches if necessary to the hot bacon grease in the fry pan.  Bacon grease should be at mid-high temp on burner.

Fry the perogies and flip until golden and glossy.  Transfer from fry pan to shallow oven-safe dish.

Sprinkle the perogies with the crumbled bacon and shredded cheese.

Image

Place in oven and bake until cheese is melted.  Remove from oven, sprinkle with green onion.  Serve immediately with dollop of sour cream.

Please remember that photography is not my specialty 🙂

Rhonda Gabriele

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