Cooking Suggestions

T&L PierogiesT&L Pierogies

Ethnic Style:  Place pierogies in a colander*, and then place in boiling water for 10-12 minutes or until done. Pierogies will enlarge slightly and turn white when done. Serve with melted butter blend or margarine and onion if desired.

Deep Fry:  Place pierogies in hot oil (325°) for about 3 to 4 minutes or until golden brown.

Steaming:  Place pierogies flat side down on parchment paper in steaming tray.  Set steamer for 8 – 10 minutes.  Remove pierogies from steamer.  Pour liquid butter or butter blend over pierogies and shake parchment paper to coat pierogies evenly, then add sautéed onions.

Lonczynski’s Potato Pancake BatterLonczynski’s Potato Pancake Batter

Cooking Suggestions: If batter is frozen thaw under refrigeration, after thawing spoon water off the top and mix though. Do not refreeze.

Frying: In a none stick pan or cast iron skillet heat approximately 1 inch of canola oil heat to 325 or 350 degrees. Place batter in pan with a 2 ounce spoon in a circular manner. As the pancake begins to fry gently place spatula under pancake to make it float. Continue to fry until brown and flip only once to brown other side.

Baking: Place liquid batter in cake pan approx. 1” or 2” thick. Bake at 350 degrees for 20 to 30 minutes. Batter can also be made into patties using a cup cake pan. Coat pans with a non stick spray.

Alessio's Cheese RavioliAlessio’s Cheese Ravioli

Traditional: Place Ravioli in boiling water for approximately 8 to 10 minute or until done. Ravioli will float and enlarge slightly when done. Remove from water and drain toughly. Serve ravioli with your favorite sauce or toppings. Then enjoy a traditional homemade meal.

 *the colander is used to stir and remove pierogies from the boiling water, this also prevents sticking or breaking. Boiling water can be continuously used for up to 25 dozen pierogies.