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TO MAKE THE DOUGH: Combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.In a separate large bowl, combine the melted butter, sour cream, and corn oil. Beat the eggs ...
Put a batch of pierogies in the pan, but don’t crowd them or they won’t cook right. Fry the pierogies, turning them every couple of minutes, until they crisp up (about 4 minutes total). The butter will brown a little bit as the milk solids start to caramelize, and that will give the pierogies a nice nutty flavor.
1 lb baking potatoes, peeled and cut into 1-inch pieces; 6 oz sharp cheddar cheese, grated (about 1 1/2 cups); Kosher or sea salt, to taste; Fresh cracked black pepper, to taste; 2 tbsp unsalted ...
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Cook until pierogies are brown and crispy, about 2 minutes per side. Repeat with additional oil or butter and pierogies. To cook large batches for parties, you can also pan-fry pierogies on an ...
Alton Brown - Host of Good Eats, "Cutthroat Kitchen" and Iron Chef America, and author of Good Eats 2: The Middle Years; Kardea Brown - Chef and host of Delicious Miss Brown; Frank Bruni - Former restaurant critic for New York Times; author of Born Round; Justin Brunson - Chef/restaurateur; Owner at River Bear American Meats in Denver, CO
Good Eats is an informational cooking show in which Alton Brown would go into the history and or science of a particular dish or item that was the focal point of each episode. The show started with Food Network , airing 245 episodes of 14 seasons with eight specials and five shorts which aired on the Food Network website.
Step 1: Make the Pierogi Dough. In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time ...
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