To prepare dressing: In a large bowl, whisk all ingredients together until creamy. Season with salt and pepper and place in refridgerator to keep cold until ready to serve.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins, drain and set aside.
In a large non-stick pan, cook bacon over medium heat until golden and crispy. 4-5 mins. Remove from pan and set aside.
Place pan back on medium heat with bacon oil. Add perogies and fry until golden 2-3 mins per side.
On large platter, add lettuce, tomatoes and top with perogies. Drizzle with bacon pieces and ranch dressing.
1 cup Each red, yellow and green peppers, (sliced in thin strips)
1 cup Zucchini (cut in strips)
1 Small red onion (cut in 8 wedges)
Tortillas
1 cup Old cheddar (grated)
1 cup Salsa
1 cup Guacamole
Lime wedges
Fajita Seasoning:
2 tsp. Chili powder
1 tsp. Salt
1 tsp. Brown sugar
1 tsp. Paprika
½ tsp. Onion powder
½ tsp. Garlic powder
½ tsp. Ground cumin
¼ tsp. Cayenne pepper
Possible Toppings: Chives, Cilantro, Jalapeno Peppers, Monterey Jack Cheese, Sour Cream
To make fajita seasoning: In a small bowl, all the seasoning spices and mix well, set aside.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins, drain and set aside
In a large non-stick pan, heat 2 tbsp. of oil over medium-high heat. Add peppers, zucchini and red onions and stir until well coated with oil.
Add 1 tbsp. of seasoning and mix well. Cook for 5-6 minutes, stirring occasionally until vegetables have softened and caramelized. Remove from pan and keep warm.
Heat remaining 1 tbsp. of oil, add perogies and fry until golden, 5-6 minutes.
Divide perogies on tortilla’s, top with vegetables and cheddar cheese. Serve with salsa, guacamole and lime wedges.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar.
Generously dust an 8×8 inch non-stick pan with icing sugar and set aside.
In a large mixing bowl, add cold water & gelatin and allow too set while you make the syrup.
In a small sauce pan combine the sugar, corn syrup & salt. Cook over medium heat until sugar has dissolved. Bring the heat to high and cook until syrup bubbles and reaches 240 degrees on a candy thermometer.
With the mixer on low, slowly pour the syrup into the gelatin. Raise the mixer speed to high and whip until mixture is thick and glossy, about 15 mins. Add vanilla and mix well.
Pour marshmallow mixture into dusted pan and smooth the top. Dust with additional icing sugar and allow to rest uncovered overnight until set.
Turn the marshmallows over on a cutting board and cut into 16 squares. Dust with additional icing sugar.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and set aside to cool.
Top graham cracker with marshmallow, add perogy and drizzle with chocolate sauce. Top with additional graham cracker to make s’more.
400 ml Can coconut milk (Aroy-D brand or one containing only coconut extract & water)
9 g Vanilla sugar
1 tbsp. Virgin coconut oil
1 tbsp. Toasted coconut
Possible Toppings: Toasted Coconut
Place can of coconut milk in refrigerator overnight to thicken.
Add thicken coconut milk to a metal bowl with vanilla sugar. Reserving coconut water for future use. Beat coconut cream on high until nice and fluffy. Refrigerate until ready to use.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain perogies and set aside.
In a large non-stick pan, heat coconut oil over medium heat. Add perogies and sauté for 5-6 mins.
Place on platter, sprinkle with toasted coconut and serve with coconut cream.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar, whip cream.
In a medium sauce pan, bring milk to a rolling boil.
In another large sauce pan, add sugar, flour and salt. Slowly whisk in the boiled milk over medium heat. Continue whisking until milk mixture has thickened, 5-6 minutes.
Whisk a small amount of the thicken milk mixture to the beaten egg yolks until well combined.
Stir eggs into remaining milk mixture and whisk for 1 minute longer.
Remove from heat and stir in butter, vanilla and liquor and set aside.
Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
Drain perogies and divide in dessert bowls. Top with bananas, custard and drizzle with cookie crumble.
Possible Toppings: ice cream, crème fraiche, sour cream with sugar
Fill a saucepan ¾ ways up with water over medium heat. Place a large enough metal bowl to fit on top of the saucepan. Add lemon juice and zest in the bowl and heat until hot.
Place the eggs in a large separate bowl and whisk in the sugar.
Slowly pour and whisk the hot lemon juice in the eggs.
Pour the egg mixture through a strainer back in the bowl. Then cook over medium-low heat until thick enough to hold the marks from the whisk.
Remove from heat and whisk in butter a little at a time until melted. Let cool to set while you cook perogies.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide perogies in dessert bowls.
English
French
