1 16 ounce package frozen
1 low-fat potato and cheddar
1 pierogi
1 salt
2 medium red peppers
1 large onion (1 lb)
2 tbsp salad oil
2 tsp sugar
2 tsp red wine vinegar
1/4 tsp coarsely ground black pepper
1 tsp all-purpose flour
1 parsley springs for garnish
Directions
About 30 minutes before serving: In saucepot, prepare pierogi as
directed for boiling, using 1 tablespoon salt in water; drain.
Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch
skillet over medium high heat, in hot salad oil, cook onion 5
minutes. Add red peppers, sugar, vinegar, black pepper and 1/2
teaspoon salt; cook about 10 minutes longer, stirring occasionally,
until vegetables are browned and tender. In 1-cup measuring cup, stir
flour with 3/4 cup of water until blended; stir into vegetables in
skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon
pepper mixture over pierogi. Garnish with parsley if you like.
Servings: 3 servings
Pierogi With Caramelized Onions & Red Peppers Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Pie; Russian; Vegetable
The History of Recipes
We are able to track the history of written recipes far back into the distant past, in truth as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, generally, these ancient cook books were just simple hieroglyphic instructions for food preparation.
Moving our culinary historical trip onwards, there were a couple of interesting recipe books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of meals on the menus of the rich. When we get to the 1900s, cookery books were in high demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Pierogi With Caramelized Onions & Red Peppers recipe.
