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Heat oven to 375°F. Cook noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup cheddar.
Repeat with remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage, then top with remaining one-quarter of cheddar; season with salt. Drizzle with remaining 1 tablespoon oil.
Preheat oven to 350°. In a large pot of boiling salted water, cook noodles, stirring occasionally, until 1 minute less than al dente according to package directions. Drain; reserve 1 cup pasta water.
Baked as a casserole in an oven, and has many variants, it has been mentioned in U.S. cookbooks since at least 1914. Core ingredients now usually include various kinds of pasta, cubed steak, and tomatoes in some form, (e.g. canned, sauce, soup, paste). Diced chuck roast, ground beef or hamburger is often substituted for cube steak. [18] Ankake ...
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There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
Preheat the oven to 400°F. Line a half sheet pan with foil. In a medium bowl, toss the cabbage, onion, 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper until well combined.
Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is known in Polish as pierogi ruskie ("Ruthenian pierogi"). Other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).