Category: Uncategorized

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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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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

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Bake Bean

Bake Bean

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • 8 slices smoked bacon (cut in ½ inch pieces)
  • 1 medium yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 4 cup navy beans (cooked)
  • 2 cup ketchup
  • 3 tbsp. molasses
  • 3 tbsp. honey
  • ¼ cup brown sugar
  • 1 tbsp. dry mustard
  • 1 tsp. smoked paprika
  • ¾ cup beer

Possible Toppings: Chives, Parsley, Chilli Peppers

  1. Preheat oven to 350 F.
  2. Heat a large oven safe pot, over medium heat. Add bacon and cook until lightly browned. Approximately 5 minutes.
  3. Add onions & garlic to bacon and sauté for an additional 2-3 minutes until onion is translucent.
  4. Add remaining ingredients, stir well and bring to a boil for 2 minutes.
  5. Remove from heat, cover and bake in the oven for 1 hour.
  6. Turn off oven and let stand for 10 mins.
  7. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  8. Drain, place on platter and top with beans.

Bake Bean

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Tabouleh Salad

Tabouleh Salad

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • ½ cup bulgur (cooked)
  • 2 bunch Italian flat leaf parsley (finely chopped)
  • ¼ cup fresh mint (finely chopped)
  • 2 Roma tomatoes (diced)
  • 1 cup red onion (finely diced)

Dressing

  • 1/3 cup olive oil
  • ¼ cup fresh lemon juice
  • Pinch of each ground cumin, ground cloves, ground nutmeg, ground allspice, ground cinnamon
  • Fresh ground pepper to taste

Possible Toppings: Green Onions, Cucumber.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. In a medium bowl, whisk all dressing ingredients and set aside.
  3. In a large bowl, add perogies, bulgur, parsley, mint, tomatoes, onions and toss with dressing.

Tabouleh Salad

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Butter Bean with Citrus Vinaigrette

Butter Bean with Citrus Vinaigrette

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • 2 cup butter beans (cooked, drained)
  • ½ cup red onion (thinly sliced)
  • ¼ Italian flat leaf parsley (finely chopped)

Citrus Vinaigrette

  • ¼ cup extra-virgin olive oil
  • 2 tbsp. fresh squeezed orange juice
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. red wine vinegar
  • 1 tbsp. honey
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

Possible Toppings: Chives, Chilli Peppers

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. In a small bowl, whisk together all citrus vinaigrette ingredients and season with salt and pepper.
  3. In a large bowl, add perogies, onions and parsley. Toss well with citrus vinaigrette and serve.

Butter Bean with Citrus Vinaigrette

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Bulgur & Spinach with Herb Dressing

Bulgur & Spinach with Herb Dressing

  • 1 pkg (454g) Pelmen Foods Savoury Pelmeni
  • 2 cup bulgur (cooked)
  • 3 cup baby spinach
  • 4 green onions (thinly sliced)
  • ½ cup pine nuts (toasted)

Herb Dressing

  • ½ cup fresh flat leaf parsley
  • ½ cup fresh cilantro
  • 1 garlic cloves (chopped)
  • ½ cup olive oil
  • 3 tbsp. fresh lemon juice
  • Salt and pepper to taste

Possible Toppings: Chives, Parsley, Chilli Peppers.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside to cool
  2. Place herb dressing ingredients in a food processor and pulse until smooth. Season with salt and pepper.
  3. In a large bowl, add perogies, spinach, green onions and pine nuts. Toss well with herb dressing and serve.

Bulgur & Spinach with Herb Dressing