Alexandras presents Pierogi Alxd Pto Fd Onin
UPC: 619078457403
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
MILK, WHEAT FLOUR ENRICHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, DEHYDRATED POTATOES, FRIED ONIONS (ONIONS, PALM OIL, WHEAT FLOUR, DEXTROSE, AND SALT), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), SOUR CREAM (CULTURED CREAM, ENZYMES), EGGS, SALT, SOYBEAN OIL, MESH PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
UPC: 619078457403
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
MILK, WHEAT FLOUR ENRICHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, DEHYDRATED POTATOES, FRIED ONIONS (ONIONS, PALM OIL, WHEAT FLOUR, DEXTROSE, AND SALT), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), SOUR CREAM (CULTURED CREAM, ENZYMES), EGGS, SALT, SOYBEAN OIL, MESH PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
- KEEP FROZEN
- COOKING INSTRUCTIONS BOIL: FOR ONLY 1 PKG. AT A TIME, BOIL 1 GAL. OF SALTED WATER (1 TSP.). ADD PIEROGI, COVER, BRING BACK TO SLOW BOIL AND COOK UNCOVERED FOR 4 TO 6 MIN. DRAIN PIEROGI, MIX WITH TOPPING TO PREVENT DOUGH DRYING AND LET STAND FOR 1 MIN. BEFORE SERVING. FRY: COOK PER INSTRUCTIONS ABOVE FOR ABOUT 4 MIN. (DON'T OVERCOOK), THEN PAN FRY OVER LOW HEAT IN BUTTER OR OIL TO CRISPY GOLDEN BROWN.
Alexandras presents Pierogi Alxd Pto Fd Onin
UPC: 619078457403
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
MILK, WHEAT FLOUR ENRICHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, DEHYDRATED POTATOES, FRIED ONIONS (ONIONS, PALM OIL, WHEAT FLOUR, DEXTROSE, AND SALT), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), SOUR CREAM (CULTURED CREAM, ENZYMES), EGGS, SALT, SOYBEAN OIL, MESH PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
UPC: 619078457403
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
MILK, WHEAT FLOUR ENRICHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTED BARLEY FLOUR, WATER, DEHYDRATED POTATOES, FRIED ONIONS (ONIONS, PALM OIL, WHEAT FLOUR, DEXTROSE, AND SALT), CREAM CHEESE (PASTEURIZED MILK AND CREAM, SALT, CAROB BEAN GUM, CHEESE CULTURE), SOUR CREAM (CULTURED CREAM, ENZYMES), EGGS, SALT, SOYBEAN OIL, MESH PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
- KEEP FROZEN
- COOKING INSTRUCTIONS BOIL: FOR ONLY 1 PKG. AT A TIME, BOIL 1 GAL. OF SALTED WATER (1 TSP.). ADD PIEROGI, COVER, BRING BACK TO SLOW BOIL AND COOK UNCOVERED FOR 4 TO 6 MIN. DRAIN PIEROGI, MIX WITH TOPPING TO PREVENT DOUGH DRYING AND LET STAND FOR 1 MIN. BEFORE SERVING. FRY: COOK PER INSTRUCTIONS ABOVE FOR ABOUT 4 MIN. (DON'T OVERCOOK), THEN PAN FRY OVER LOW HEAT IN BUTTER OR OIL TO CRISPY GOLDEN BROWN.