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Easy Perogy Casserole

 

Easy Perogy Casserole

  • 1 bag Pelmen Foods Perogies*
  • 2 cups Bolognese sauce or any of your favourite pasta sauce
  • 1 1/2 cups Shredded mozzarella cheese
  1. Preheat oven to 375 F
  2. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  3. Drain and transfer into an oven safe dish.
  4. Mix in the Bolognese sauce.
  5. Top with cheese.
  6. Bake in a preheated oven at 375 F for 25 minutes or until the cheese gets bubbly and golden.

*Use one of the following Pelmen Foods products for this recipe:

• Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato & Cottage Cheese Perogies • Pelmen Foods Potato, Cheddar & Jalapeno Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Herb & Garlic Perogies

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Bacon and Sweet Peas Skillet

 

Bacon and Sweet Peas Skillet

  • 1 bag Pelmen Foods Perogies*
  • 1 Small onion (diced)
  • 4 slices Bacon (diced)
  • 1/2 cup Frozen peas
  • 3 tbsp Butter
  • 2 tbsp Cooking water
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil. Add perogies and boil for 3 minutes.
  2. Remove perogies with a slotted spoon and set aside. (Reserve 2 tbsp of the cooking water).
  3. Cook bacon in a pan until crisp for about 3 minutes.
  4. Remove and place on paper towels to drain excess fat.
  5. Melt 1 tbsp of butter in the pan; add onions and sauté for 5 minutes.
  6. Add in the remaining butter, boiled perogies and cook for another 5 minutes.
  7. Return bacon to the pan, add peas and cook for 3 more minutes.
  8. Add in reserved cooking water to thicken the sauce and continue cooking for about 4 minutes.
  9. Season with salt and pepper.
  10. 10. Garnish with fresh parsley.

*Use one of the following Pelmen Foods products for this recipe: • Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Herb & Garlic Perogies

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Italian Sausage and Peppers

 

Italian Sausage and Peppers

  • 1 bag Pelmen Foods Perogies*
  • 1 package Italian sausage (cooked and cut into pieces)
  • 1/2 cup Chicken broth
  • 2 tbsp Olive oil
  • 2 Bell peppers (cut in wedges)
  • 1 Small onion (cut in wedges)
  • 2 Cloves Garlic (minced)
  • 1/2 cup Chicken broth
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  2. Remove perogies from the water and set aside.
  3. Heat up some olive oil in a pan.
  4. Add bell peppers, onions and garlic.
  5. Cook for 5 to 6 minutes.
  6. Add cooked sausages and chicken broth.
  7. Add boiled perogies and cook for another 5 minutes.
  8. Garnish with chopped parsley.

*Use one of the following Pelmen Foods products for this recipe: • Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato, Cheddar & Jalapeno Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Herb & Garlic Perogies

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Pelmeni with Butter Lemon Sauce

 

Pelmeni with Butter Lemon Sauce

  • 1 bag Pelmen Foods Pelmeni*
  • 1/2 cup Butter
  • 1/4 cup Freshly parmesan cheese (grated)
  • 1 tsp Lemon zest
  • 1 clove Garlic (minced)
  • 1/4 cup Onion (finely diced)
  • Juice from half a lemon
  • 1 tbsp Parsley (chopped )
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil. Add pelmeni and boil for 6 minutes, stirring occasionally.
  2. Remove pelmeni from the water and set aside.
  3. In a sauce pan, melt 1 tbsp of butter.
  4. Add garlic and onions, cook for 5 minutes.
  5. Stir in the remaining butter.
  6. Once melted add lemon juice and lemon zest.
  7. Add perogies and sauté together for another 2 minutes.
  8. Add parsley, salt and pepper.
  9. Garnish with freshly grated parmesan cheese.

*Use one of the following Pelmen Foods products for this recipe: • Pelmen Foods Chicken Pelmeni • Pelmen Foods Siberian (Pork & Beef) Pelmeni • Pelmen Foods Elite (Beef and Chicken) Pelmeni • Pelmen Foods Deluxe (Pork, Beef and Chicken) Pelmeni

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Sun Dried Tomatoes & Pine Nuts

 

Sun Dried Tomatoes & Pine Nuts

  • 1 bag Pelmen Foods savoury perogies
  • 3/4 cup Sun dried tomatoes (julienned)
  • 4 tbsp Pine nuts
  • 1 tbsp Olive oil
  • Salt and pepper to taste
  • Fresh parsley to garnish (chopped)
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  2. Remove perogies from the water and set aside.
  3. Heat up 1 tbsp of olive oil in a non-stick skillet.
  4. On medium heat, fry perogies a few minutes on each side until crisp and golden brown.
  5. Add sun dried tomatoes and pine nuts, sauté for few more minutes.
  6. Remove from heat and salt and pepper to taste.
  7. Garnish with freshly chopped parsley

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Deconstructed Shepherd Pie

Deconstructed Shepherd Pie

  • 1 pack Pelmen Foods Perogies*
  • 1 Small onion (diced)
  • 1 Garlic clove (minced)
  • 1 pound Ground Beef
  • 1/2 cup Beef broth
  • 2 tbsp Tomato Paste
  • 1 tbsp Olive oil
  • 1 tbsp Freshly chopped parsley (chopped)
  • 1 cup Frozen corn
  • 1 cup Frozen peas
  • Salt and pepper to taste
  1. Preheat oven to 375 F.
  2. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  3. Remove perogies with a slotted spoon and set aside on a plate.
  4. In a skillet, heat up 1 tbsp of olive oil. Add onions, garlic and sauté for 5 minutes.
  5. Add ground beef and cook through, until no pink remains (about 8 minutes)
  6. Drain all the fat from the pan.
  7. Add tomato paste and stir.
  8. Add beef broth, parsley, corn and peas.
  9. Salt and pepper to taste.

  10. Transfer into an oven safe dish.

  11. Add perogies and mix together.

  12. Cover with aluminium foil and bake in a preheated oven at 375F for 25 minutes.

*Use one of the following Pelmen Foods products for this recipe: • Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato & Cottage Cheese Perogies • Pelmen Foods Potato, Cheddar & Jalapeno Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Herb & Garlic Perogies • Pelmen Foods Potato & Mushroom Perogies

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Lobster & Blue Cheese Poutine

Lobster & Blue Cheese Poutine

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. unsalted butter
  • 1 garlic (minced)
  • 2 tbsp. all-purpose flour
  • ½ cup lobster or seafood stock
  • ½ cup milk
  • ¼ cup blue cheese (crumbled + additional for topping)
  • 1 large Lobster tail (steamed and cut into chunks)
  • 2 green onions (white & green parts thinly sliced)

Possible Toppings: Cilantro, Chilies, Old Bay Seasoning, Smoked Paprika

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  2. Over medium heat, melt butter in a saucepan and allow it to turn golden.
  3. Add garlic and cook for a 5 seconds.
  4. Add flour and whisk together, ensuring there is no lumps.
  5. Slowly whisk in stock and milk and continue stirring. Bring the mixture to a gently simmer and cook until thickened, about 2-3 minutes.
  6. Add ¼ cup of blue cheese and stir until melted.
  7. Place perogies on plate and pour over the cheese sauce. Sprinkle with additional crumble blue cheese, top with lobster and green onions.

Lobster & Blue Cheese Poutine

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Tempura Perogies

Tempura Perogies

  • 1 pkg (654g) Pelmen Foods Savoury Perogies
  • 1 cup flour
  • 1 tsp. baking soda
  • 1 large egg
  • 1 cup ice cold water
  • Canola oil for frying

Dipping sauce:

  • 5 tbsp. fish sauce
  • 3 tbsp. lime juice
  • 2 tbsp. water
  • 1 tbsp. brown sugar
  • 1 garlic clove (minced)
  • 1 Thai chili (thinly sliced)

Possible Toppings: Green Onions, fresh Cilantro, Soy Sauce

  1. To prepare dipping sauce: In a bowl, whisk fish sauce, lime juice, water and brown sugar until sugar has dissolved. Stir in garlic and chili, place in a small dipping bowl and set aside.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 minutes, drain and set aside.
  3. To prepare tempura batter: Sift flour and baking soda together in a large bowl. In a separate bowl, gently whisk egg to break the yolk and incorporate in the egg yolk. Stir in in the ice cold water to the beaten egg and then add egg mixture to flour. Use chopsticks to mix together use enough until the flour is incorporated. It’s alright if there are a few lumps as you don’t want to over mix the batter.
  4. Add oil to a wok or deep non-stick pan, filling it with just enough oil to cover perogies for frying. Heat oil over medium-high heat until it reaches a temperature of 350F.
  5. Dip perogies in batter and remove access batter. Fry perogies in batches for 1-2 minutes until lightly golden and crispy.
  6. Serve hot with dipping sauce

Tempura Perogies

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Kielbasa & Onion with Hot Mustard

Kielbasa & Onion with Hot Mustard

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 1 tbsp. canola oil
  • 200 g Polish Style Kielbasa (thinly sliced)
  • 1 medium onion (thinly sliced)
  • Fresh ground pepper

Hot Mustard:

  • ½ cup yellow mustard
  • 1 tsp. Mustard powder
  • 1 tsp. apple cider vinegar
  • 1 tbsp. hot chili sauce

Possible Toppings: Chives, Sour Cream

  1. In a small bowl, whisk all mustard ingredients together. Place in refrigerator until ready to use.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
  3. In a large non-stick pan, heat oil over medium-high heat. Add onion and saute for 5-6 mins until lightly golden.
  4. Add kielbasa and sauté for an additional 2-3 mins. Toss in perogies and fry for 2-3 mins more. Season with fresh ground pepper.
  5. Serve warm with hot mustard.

Kielbasa & Onion with Hot Mustard

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Jamaican Jerk Perogies

Jamaican Jerk Perogies

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 2 scotch bonnet peppers (seeds removed for a mild sauce)
  • 5 green onions (chopped)
  • 1/3 cup beer
  • 1 cup cilantro (chopped)
  • 1 cup flat leaf parsley chopped
  • 4 large garlic cloves (chopped)
  • 4 tbsp. olive oil
  • 4 tbsp. fresh lime juice
  • 2 tsp. ground allspice
  • 1 tsp. each: ground cloves, cumin, salt, fresh ground pepper
  1. In a food processor or blender puree the chilies, green onions and beer. Add cilantro, parsley, and garlic, process until smooth.
  2. Pour in olive oil, lime juice and all the seasonings, process until well combined.
  3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  4. Drain perogies and toss with half of the sauce. Serve remaining sauce on the side for dipping.

Jamaican Jerk Perogies