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By snickels on April 12, 2012
By wildheart on April 14, 2009
By Rita~ on June 15, 2008
"A great way to use left over potatoes. Every Christmas Eve we had perogies. They do go fast so we'd fight over them. The fillings are unlimited. Cabbage, Cheese, Fruit, mushrooms, sauerkraut or check out my Pierogi - Peanut Butter and Jelly Pierogi's [peer-Oh-Gee]
FYI: add a touch of herbs to one dough and paprika, curry, cinnamon to another when making a couple different fillings..."
Prep Time: 30 mins
Total Time: 1 hrs
By Elmotoo on July 31, 2012
"A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé."
Prep Time: 10 mins
Total Time: 10 mins
By **Jubes** on May 8, 2012
"Blini are small leavened buckwheat pancakes, originally form Russia. They are a great base for many a canape. Traditionally they are served topped with sour cream and caviar.
Great to make some as a starter or finger-food at a party. Can top with your favourite toppings and have a few different toppings. These will keep for a couple of days in..."
Ingredients: eggs, gluten-free flour...
Prep Time: 20 mins
Total Time: 40 mins
By Sharon123 on February 21, 2007
By Sydney Mike on June 17, 2008
By UmmBinat on January 11, 2011
"ZWT6 Norway. Sophie Dahl from http://www.foodandwine.com makes blini (mini pancakes) with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year."
Ingredients: chives, salt & freshly ground black pepper...
Prep Time: 10 mins
Total Time: 30 mins