Recipes from our kitchen
Pyroghy Sheet Pan
1 pkg Spicy Red Pepper Pyroghies
1/2 lb Long green beans
1 bunch fresh dill sprigs
2 c Red and yellow peppers, cut
lengthwise
340 g Mushrooms, halved
1 lb Steak, sliced into 1/2” strips
Steak Marinade
1 tbsp Fish sauce
1/2 tsp Salt
1/2 tsp pepper
1 head garlic, smashed
1 tbsp oregano
1/4 c worcestershire
2 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tsp smoked paprika
1 tbsp Za’atar or italian seasoning
1/2 c Babaganoush Dip
Mix marinade in a covered container, add steak, mix until all steak is covered. Marinate for 2 hours.
Boil pyroghies according to package, toss in garlic butter
Spread all ingredients evenly on a baking sheet.
Preheat oven to 400’F
Place pan in oven, bake for 15 minutes
Serve with babaganoush dip
Pyroghy Cobbler
1 pkg Very berry or apple cranberry pyroghies
1/4 c white sugar
1tsp cinnamon
1 qt vanilla ice cream
1/8 c almonds
1/8 c shaved chocolate
Cream Cheese Glaze
250 g Cream cheese
1/4 c whipping cream
1/4 c sugar
1 tsp vanilla
Boil pyroghies, toss in butter. Place in air fryer & bake until golden brown, about 5 minutes
Brush with melted butter
Toss in cinnamon sugar. Place in dish
Mix all glaze ingredients in a bowl with a fork.
Drizzle pyroghies with glaze
Garnish with almonds & shaved chocolate
Serve with ice cream and extra glaze for dipping.
Games Night Tasters
1 pkg of your favorite pyroghies
1 lb bacon
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Boil pyroghies following package directions, toss in garlic butter
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Soft cook bacon
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Roll bacon around pyroghies, hold with a toothpick
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Place on a baking sheet
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Preheat oven to 400’
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Bake pyroghies for 10 minutes until bacon is lightly crispy
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Alternatively deep fry, air fry, or skewer pyroghies and barbecue until golden brown.
Serve with dip
Suggested dips
Pizza - Ranch, Blue Cheese, Pineapple
Spicy Red Pepper - Hot sauce, Tzatkiki, Baba Ganoush
Apple Cranberry & Very berry - Yogurt or cream cheese, baked brie
Babcia's Breakfast Scramble
1 pkg cheddar bacon pyroghies
2 c Red, yellow, green peppers, diced
1/2 lb bacon
1 sm white onion, sliced long
1/2 ring kubasa
2 1/2 c mushrooms, quartered
6 eggs
5 cloves garlic, minced
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
1 c white cheddar, shredded
1/3 c Green onions, cut small
Boil pyroghies as per package directions, toss in butter and pan fry, set aside
Cut bacon in 1“ pieces, fry until slightly crispy, set aside
Scramble eggs. Add onions, cook 4 minutes
Add vegetables
Mix in most of the bacon and all pyroghies
Sprinkle cheese on top
Bake at 350’ until cheese is melted
Garnish with remaining bacon and green onions
Serve with mushroom gravy
Mushroom Gravy
400 g sliced mushrooms
3 tbsp butter
2 tbsp flour
2 1/2 cups chicken broth
1 1/2 tsp minced garlic
1/4 c onion, minced
1/2 tsp salt
1/2 tsp pepper
2 cups coffee cream
Coat mushrooms with flour, place in a saucepan with butter and 1/2 c broth. Cook for 5 minutes to make a roux.
Add onions, garlic, salt and pepper. Stir
Add cream and chicken broth 1 cup at a time, stirring each cup in.
Bring the gravy to a light boil, then turn off. Let it rest a few minutes before serving.
Onion Cottage Cheese
I loved this growing up!!
500 g dry cottage cheese
1/3 cup coffee cream
1 bunch green onion tops
salt to taste
pepper to taste
Combine above ingredients and enjoy