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Have any of you Frozen Stuffed Cabbage uncooked and have any of you Frozen the Stuffed Cabbage cooked ? When removed from the Freezer how did you prepare them to serve ?

Has anyone on ever used Baking Powder in their pierogi dough recipe. I was looking at a recipe that said it was optional and that it made them puffier.

JanaAZ when and where is the Pierogi Day, time, date and place ?

Charlie, I had talked to some people and they said that they cut the cabbage and fry it with onions and some garlic and as the water comes out of the cabbage they let it cook down and evaporate so that they have a dry sort of cabbage left by cooking out the moisture. I have steamemed it and...

Ok CW you had your nappy poo, LOL are you going to continue the pierog extravaganza, I am anxious to see the end result in pictures....

What do you mean "while the filling sets" , is this something you have to do and why. Your pictures are great !!! I like when recipes are done like this with the quantities of each, this way you get consistency. Like I tell my wife, I don"t have recipes, I have Formulas... LOL Thanks for...

I live out in the country and a fellow I know from a town where I grew up moved into a house in a development near me, and one day as I was driving by his house he was talking to the guy that owned a small farm patch and an orchard, so I stopped to say hello and we got into the conversation...

Charles, What do you put in your potato filling, and what proportions

How well does it have to drain?

What kind do you make Charley D, I am looking for a good cabbage recipe, but I need to know the yield for 4 inch circle. Does anyone have one ?

What kind of grated cheese do you use in the filling ?

For the potato and cheese ratio can I safely say that it is 1 pound (16 oz) of potatoes to a 1/2 pound (8 oz) of cheese. I want to make quanities and I looking for consistency.

I just stumbled on your thread while searching for info on Perogies and never paid attention to the date of your posting and I figured it was wothwhile to offer a suggestion for your Dilema, through the years I have had some experiences with those buggers

If you can reach it from the ground, when it cools down enough and ther is no activity around the hive you can put a plastic bag over it and take the whole thing down and seal the top and dispose of it..But you have to be quick

It may be they called them Petuhee which means Rooster, because the look like the Comb on the roosters head...

Crescia Bread Here is a recipe given to me from a friend that makes this every Easter, I love it and bake it more than just Easter. This is a bread from the La Marche region of Italy Crescia Bread Recipe 5 Cups of flour 2 Cups of grated Locatelli Cheese 6 Eggs 1 tbls. Salt 2 tsp. Pepper 1...

Garlic Garden I grew garlic here in Southeast Pa. and always planted in the fall September usually, and I was told by an old time Garlic King that the theory is when you plant it it will start to grow and then become dormant when the cold weather hits and in the spring it will emerge with vigor...

Au jus Thanks to all of you , I now have something to go on. This is a GREAT site.

I had post that was being answered and later when I went o look for it it was moved, where do they move them to. The post was Au Jus. Are they taken out of circulation ?

That is correct Alix, there are some delis in the area that sell the roast beef which is supplied by a vendor and is shrink wrapped, they slice it and will give you a container of Au jus to use with the beeef, I had asked if they make it and they said they do and I know this for a fact. I had...

I buy roast beef at a deli and I want to make a Au jus sauce to make Italian roast beef sandwiches that are served on a crusty Italian roll. Does anyone know how to make this and do any of you have a recipe for this type of Au jus.

What does ISO mean ?