General cooking tips

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Buy Local Food : With local food you'll get exceptional taste and freshness, strengthen your local economy, support endangered family farms, safeguard your family's health, and protect the environment.

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Pierogi with Caramelized Onions & Red Peppers Recipe

	Category	Vegetable Recipes
	Views	33
	Ratings	0

Ingredients And Procedures

1 16 ounce package frozen

Low-fat potato and cheddar Pierogi Salt 2 md Red peppers

1 lg Onion (1 lb)

2 tb Salad oil

2 ts Sugar

2 ts Red wine vinegar

1/4 ts Coarsely ground black pepper

1 ts All-purpose flour

Parsley springs for garnish About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

Rate this recipe!

Post this recipe to your site

<h1>Pierogi with Caramelized Onions & Red Peppers</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 16 ounce package frozen <P>Low-fat potato and cheddar Pierogi Salt 2 md Red peppers <P>1 lg Onion (1 lb) <P>2 tb Salad oil <P>2 ts Sugar <P>2 ts Red wine vinegar <P>1/4 ts Coarsely ground black pepper <P>1 ts All-purpose flour <P>Parsley springs for garnish About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>