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    You are in: Home / Recipes / New England Pierogies Dinner Recipe
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    New England Pierogies Dinner

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 30, 2008

      This is very good! I have to admit I had some concern when I tasted what was on the spoon after turning; I thought it was going to need more flavoring. As it turns out this dish just really relies on the butter for salty, creamy goodness so if you're tempted to skimp on the butter I highly recommend that you don't. I also could only find an 18 oz box of full-size pierogi--I bet the mini ones would be nice for getting infused with the butter/Old Bay. One more note--this would definitely not serve 6 at my house; we did well to serve two with a few leftovers.

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    • on May 04, 2008

      I've made this recipe twice in one week!! I couldn't find mini pierogi, so I used full-size potato/onion ones. My DH loves it!! Easy and great tasting. Thanks for posting.

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    • on March 22, 2007

      I made this last night and it was absolutely delicious. I don't have a dutch oven so I just made it in a big pot with a little additional water than the recipe indicates. It was so easy and extremely flavorful.

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    • on July 11, 2014

      We loved this! I did a few things differently. First I could not find mini pierogies. I think around here I'm lucky I found any at all. I sauteed them with onions and butter first then put them aside leaving the onions in the pan. I added the kielbasa to the pan (used a large deep pan with a lid as most of my kitchen is packed up to move next week) and then added beer rather than water (since it was in my hand anyway haha). I added the cabbage and the seasoning and I put in the corn on top and let it boil, covered until the corn was almost done. I added the pierogies back to the bad and gently tossed it all together and let it cook until the corn was just right. Everyone loved it and I plan on using this recipe again and again. It's very versatile too so I will experiment with different meats (brats, pot roast, hot dogs), veggies (carrots, peas, lima beans...) and different starches in place of the pierogies (new potatoes, gnocchi, dumplings, noodles). Thanks for a great recipe!

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    • on August 04, 2008

      Great recipe. As you said quick, easy and good, what more could you want. I did not have any Old Bay seasoning, so I did a search on here for a make your own recipe. This was put on my rotation list. Thank you for sharing.

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    • on July 21, 2008

      I love this recipe! It's super super easy and really quick!

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    Nutritional Facts for New England Pierogies Dinner

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 82.1
     
    Calories from Fat 31
    38%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 39.3 mg
    1%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 2.8 g
    11%
    Sugars 4.2 g
    16%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    Old Bay Seasoning

    low-fat kielbasa

    frozen potato pierogies

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