Alexandras presents Pierogi Pto Chd Chs Alxr
UPC: 619078457359
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
POTATOES, CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATO COLORING, CELLULOSE), WHEAT FLOUR (WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, EGGS, SOYBEAN OIL, SALT, BLACK PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
UPC: 619078457359
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
POTATOES, CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATO COLORING, CELLULOSE), WHEAT FLOUR (WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, EGGS, SOYBEAN OIL, SALT, BLACK 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 Pto Chd Chs Alxr
UPC: 619078457359
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
POTATOES, CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATO COLORING, CELLULOSE), WHEAT FLOUR (WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, EGGS, SOYBEAN OIL, SALT, BLACK PEPPER.
COO:
MADE IN U.S.A.
Other Notes:
UPC: 619078457359
Brand:
ALEXANDRAS
Alternate Names:
PIEROGI
Ingredients:
POTATOES, CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATO COLORING, CELLULOSE), WHEAT FLOUR (WHEAT FLOUR ENRICHED [NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR), WATER, EGGS, SOYBEAN OIL, SALT, BLACK 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.