Pierogi in Tomato Vodka, Horseradish, and Dill Sauce
The Spaghetti Sauce Gourmet Copyright 2006
2 tablespoons butter
1 cup prechopped onion
1 ½ cups refrigerated or jarred tomato sauce with vodka
¼ cup minced fresh dill I used some dried dill
2 tablespoons jarred prepared horseradish
2 pounds fresh or frozen cheese-and-potato pierogi
Ground black pepper
Melt the butter in a large skillet set over medium heat. Add the onion. Cook, stirring, until golden, about 5 minutes. Add the sauce, dill and horseradish. Set aside over low heat.
Meanwhile, cook the pierogi according to package directions. Drain and transfer to the skillet. Stir to coat evenly. Season to taste with pepper.
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I was very hesitant about making this recipe. I seriously considered abandoning the plan and making something else. I think it was the meat-free aspect of the recipe that was scaring me. I wasn't sure if it would be hardy enough for my husband. I couldn't come up with an alternative so I went ahead and made this.
Why I was eating this a little song kept playing in my head. It went something like this:
"Yum yum yum yum yum yum yum yum"
Okay the lyrics weren't great but it had a nice melody. I really enjoyed this recipe. Maybe it was the vodka sauce that made it so good? I know it's supposed to be good stuff but I've never used it straight. It was Newman's Own and I've enjoyed other sauces from that brand. I don't know what my husband thought but he didn't leave me any leftovers, which is rare.
This made for a relatively inexpensive dish. Nothing is cheap anymore but the pierogi were on sale and so was the sauce. This was a nice dish to make with frozen pierogi. As good as it was it might be sacrilege to use homemade pierogi in this recipe.
Blast From The Past: Gooey Butter Cakes from May 2006. I was thinking about making these for the bake sale. The sign up sheet is up already. So far people have signed up for brownies, cupcakes, chocolate cake, mini cheesecakes and lemon squares.
Question of the Day: Do you like pierogi?
8 comments:
I love pierogi. My grandma and mother used to make the homemade ones (really yummy) but I don't have the patience, so I settle for the frozen or fresh-deli kind.
I really enjoy your blog and although I don't leave comments, please know that you do have an appreciative audience.
Liz Baumann
baummans2 at verizon dot net
What's not to like?? I've only had them once - at a festival. Really good.
Jan
Love them! My favourite are "yellow cheese" (potato and cheddar or american cheese) or saurkraut.
Love 'em!
I have never had pierogi, but you may have convinced me I need to try.
I love them! Dont laugh, but I add plain ones with cheese to my stir fry...dont knock it til ya try it! :)
Love pierogis! This looks great!
Love pierogis; in fact came home from at trip to Cleveland, Ohio with three kinds from the Pierogi Palace at the West Side Market.
Thanks for your entertaining and well written blog.
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