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I recently started waiting tables at a high-end restaurant out here where I work my real job..and the chick that owns the restaurant is a patient of mine.

she called this morning to say she chipped her tooth and needs an appointment. I asked her if she'd like the doctor to meet her out here this afternoon (he works in another part of town on mon&fri) because he will accommodate her in any way...anyone really. she insisted on coming tomorrow instead.

five minutes ago one of my managers from the restaurant comes in with two boxes of southern fried food including chicken, shrimp and grits, squash casserole, carolina red rice and mac and cheese, butterbeans...all for me.

haha...what?!

sounds like you have a delicious afternoon ahead of you! meanwhile, with job transitions I've had to stretch 1 week of pay over almost a month, and my broke ass is having some water for lunch!

Gypsiyee wrote:sounds like you have a delicious afternoon ahead of you! meanwhile, with job transitions I've had to stretch 1 week of pay over almost a month, and my broke ass is having some water for lunch!

aw...I have too much food here! I tried to give it to another patient who just walked in but he didn't want it.

I wish you could eat some of this cause it's too much for me. I'm really thankful she was so generous though.

when I get home I have plenty mind to go ahead and dive into leftover oreo cake and perogis, np!

what is perogis that doesn't sound very good

araby wrote:what is perogis that doesn't sound very good

http://www.pierogi.com/

sounds good to me

mmm yes they do! I want the sweet cheese stuffed ones! I don't even know what sweet cheese is..but it sounds good.

noodle pocket similar to ravioli that's usually full of mashed potato and cheese and whatever else you would want to put in them, they're delicious~

Gypsiyee wrote:noodle pocket similar to ravioli that's usually full of mashed potato and cheese and whatever else you would want to put in them, they're delicious~

This right here is the most important reason I go to CT every year for Christmas.

perogy are the food of the goods!

My dad makes awesome perogies. The ones I make are decent, but my dough is just never as good as what he makes

omg I cant wait for Christmas!

*I* make awesome pierogi too - I make em for pot lucks at work and everyone looks forward to them and eats them up fast lol. My mom taught me how to make them and she learned from her mom and so on and so on. Here's my recipe so you guys can make them and enjoy. They go well with sour cream too!

The dough:
3 cups all purpose flour
1 large egg
1/2 cup hot water
1 melted stick of margarine
Combine and knead until smooth and not sticky. You may have to add a lil flour until its just right
have your counter completely cleaned off and santized
sprinkle some flour on the counter and pinch off pieces of dough and roll into a ball
use a rolling pin and roll out circles of dough about the size of your palm or hand, however big you want em.

In the meantime, get a big ole stockpot of water boiling on the stove

the filling:
Anything you want!! My favorite and the most common are to take mashed potatoes and add cheeses to it. I like to throw garlic in it too Mmm cheesy garlic mashed potato filling.

Take a spoon and plop some of the filling onto the dough

Fold in half over the filling and seal with a fork around the edges on both sides.

Boil in the water until they float then throw em in a strainer

Take a bowl of melted butter or margarine and dip them just once in butter

Fry on a frying pan, add seasoning if you want but not needed at all.

Put a dollop of sour cream on your plate and dig in!!

Oooh, Im gonna make me some for lunch!!! They dont sell the premade ones down here. =(

the premade ones just aren't very good anyway. they use instant potatoes and it shows. >< my dough recipe is pretty much just like jenny's

Is there a difference? I mean like, can you season the dough. I started using Jalepeno salt IN EVERYTHING. It makes your poo stinky but it tastes oh so good.

well really I don't think you would want to season the dough.. I mean you could as long as it doesn't change the consistency, but it would be like seasoning a homemade pasta. You can, but there isn't much point to it because that's not where the focal point of the taste comes from. I would keep the dough simple and put the punch in the filling, personally

ok.

Mrs T's are not bad.


and OMG dont boil them! frying or baking is teh best. I have even saute'd them in some butter yum.

no these are not the health concious way of preparing them

You have to boil them before frying them in butter. I never deep fry anything, that's gross. A lil margarine goes a long way. I like mine soft yet a lil crispy on the edges.

Janet- get creative with the filling. I've heard of people putting blueberries in them or saurkraut. My mom puts cottage cheese in them too. Just don't mess with the dough like Ash said.

I LOVE PIEROGI'S...

I used to go to the VFW in my hometown Pittsburgh and they would cook tons of those... awesome...potato's and cheese and onions, covered in butter.

yum.

Evermore wrote:Mrs T's are not bad.


and OMG dont boil them! frying or baking is teh best. I have even saute'd them in some butter yum.

no these are not the health concious way of preparing them

frying perogy is blasphemy


and fruit/dessert perogy can be awesome

I've actually made breakfast ones that turned out pretty good

potato, cheese, little egg, some bacon

Jennay wrote:
The dough:
3 cups all purpose flour
1 large egg
1/2 cup hot water
1 melted stick of margarine
Combine and knead until smooth and not sticky. You may have to add a lil flour until its just right
have your counter completely cleaned off and santized
sprinkle some flour on the counter and pinch off pieces of dough and roll into a ball
use a rolling pin and roll out circles of dough about the size of your palm or hand, however big you want em.

you make your dough quite a bit different than how we do

we start with 3 cups of slightly warm water, then add the egg, a table spoon of butter/margarine then the flour


when making the individual wrappers, I find it easier to just roll out a big spread of the dough, then use a cup, or similar like a cookie cutter to cut out consistent sized circles

So they're pretty much the same as potstickers only cooked a little different (and with different fillings)...

yeah, potstickers are ghetto perogi


I think pretty much every culture in the world has had some form of these (samosa are fantastic too btw)