ADVERTISEMENT
- Real Recipes from Real People -

ISO: Jeff Nathan's pierogis recipe

Misc.
ADVERTISEMENT
Does anyone have the recipe for the pierogis that Jeff Nathan made on his show. It was #315 To Russia with Love.
The Pierogi dough had butter, sour cream, cream cheese and dill in it. It was the smoothest and most tender dough. I'd love to recreate it. I watched the show twice but he does not give amounts when he cooks. He also made piroshki, and I'd like that recipe to if anyone has it. Many Thanks
MsgID: 0083365
Shared by: Charlys
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Six Can Chicken Tortilla Soup
  • SIX CAN CHICKEN TORTILLA SOUP "Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that i...
  • Crunchy Spice Granola
  • CRUNCHY SPICE GRANOLA "Sprinkle over yogurt, fresh fruit slices, or frozen yogurt as a quick topping." FOR THE OAT MIXTURE: 3 cups regular oats 1/2 cup wheat germ 1/2 cup wheat bran ...
  • Buckaroo Bar-B-Q Sauce
  • BUCKAROO BAR-B-Q SAUCE 1 medium onion, sliced 1/2 cup chopped celery 2 tablespoons fat 2 tablespoons brown sugar 2 tablespoons prepared mustard 1 tablespoon Worcestershire sauce 1 cup water 1/2 cup catsup 1 (8 oz) can...
  • Applebees Vegetarian Pizza
  • I used to work there.. When I was there all it was... A small scoop of their spinach/artichoke dip Tomatoes, fried mushrooms in their butter flavored oil on the flattop. I think I used either pita or a tortilla. The...
ADVERTISEMENT
  • Praline Pecan Crunch (using cereal)
  • PRALINE PECAN CRUNCH "Here's a good snack.. Fixed this one for the graduation lunch, also, and it was gone before the meal began!!!!" 1 (16 oz.) box Quaker Oatmeal Squares (cold cereal) 2 cups pecan pieces (halves wo...
  • Macaroni and Cheese (using Cheddar and Velveeta cheese)
  • MACARONI AND CHEESE 2 cups macaroni, uncooked 6 tbsp. butter or margarine, divided use 3 tbsp. flour 1 3/4 cups milk 1 (10 oz.) stick extra sharp Cheddar cheese, cubed 1 (1/2 lb.) pkg. Velveeta cheese, cubed 6 slices ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Jeff Nathan's pierogis recipe
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!