| UPC
Code 41164- |
Item
Case Pack |
Item |
Pieces/Case |
| |
4/6.3
lb. |
Potato
& Cheddar Pierogies |
288 |
| |
4/6.3
lb. |
Potato
&Onion Pierogies |
288 |
| |
6/4.2
lb. |
Potato
& Cheddar Pierogies |
288 |
| |
12/33.9
oz. |
Potato
& Cheddar Pierogies |
288 |
| |
4/7.75
lb. |
"CN"
Potato & American Cheese |
288 |
| |
4/7.75
lb. |
High Protein 'CN' Potato
& American Cheese Pierogies |
288 |
| |
4/6.3
lb. |
Potato,
Cheddar & Broccoli Pierogies |
288 |
| |
4/6.3
lb. |
Potato
& 4 Cheese Blend Pierogies |
288 |
| |
4/6.3
lb. |
Potato, White Cheddar, & Spinach Pierogies |
288 |
| |
4/2.86
lb. |
Potato
& Cheddar Mini Pierogies |
400 |
| |
4/2.86
lb. |
Potato
& Cheddar Jalapeno Mini Pierogies |
400 |
How Easy Is This? One Step Preparation
Directions*
Frozen pierogies can be used immediately
from the freezer in a variety of ways. Here's how:
Sauteed:
Saute frozen pierogies in skillet with butter or oil over medium
heat. Turn occasionally until golden brown on both sides, approximately
7-8 minutes
Boiled:
Drop frozen pierogies in water that has already been heated to a
rolling boil over high heat. Pierogies will float in 5-7 minutes;
drain
Deep Fried:
Place frozen pierogies in a fryer that has been pre-heated to 350
F. Cook until pierogies are nicely browned and float (approximately
3-4 minutes).
Steamed:
Place frozen pierogies in a slotted or solid pan, and set timer
for 5 minutes.
When steaming more than one pan at a time, allow an additional 2
minutes per pan.
Baked:
Preheat oven to 400 F. Place pierogies on a rimmed baking sheet
lightly coated with non-stick vegetable spray. Spray tops of pierogies
as well. Bake 18-20 minutes until pierogies are puffed and lightly
browned. For best results turn pierogies half way through bake time.
*Cooking times may vary according to equipment
used and size of pierogy.
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