At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or
cooked in a large stockpot of boiling salted water.
Not exact matches
In a
large stockpot, bring chicken stock to a boil and
cook pasta and carrots for 3 minutes.
In a
large stockpot, heat the oil, and
cook the onion over medium heat until translucent, about 5 minutes.
Cook onion
in remaining 2 tablespoons
in oil
in a
large, heavy
stockpot over medium heat until softened, about 5 minutes.
In a
stockpot of rapidly boiling water (salted generously with a
large handful of sea salt or kosher salt),
cook pasta until al dente.
Cook onion
in remaining 2 tablespoons
in oil
in a
large, heavy
stockpot over medium heat until softened.
In a large stockpot, cook the chicken in a little coconut oi
In a
large stockpot,
cook the chicken
in a little coconut oi
in a little coconut oil.
* This recipe may also be made
in a
large stockpot if you don't have (or don't want to use) a slow
cooker.
In a
large stockpot set over over medium heat, melt 1 tablespoon butter and add chopped onions then brown for about 4 minutes and add minced garlic and continue to
cook for 1 minute.