Best 4 Plogues Recipes
Embark on a culinary journey with plogues, a versatile and delectable dish originating from the diverse cuisines of Europe. These savory delights, also known as potato dumplings, are crafted from a harmonious blend of mashed potatoes and flour, resulting in a soft and fluffy texture that will tantalize your taste buds.
Uncover the secrets behind the classic plogue recipe, a timeless dish that forms the foundation for endless variations. Discover how simple ingredients like butter, milk, and eggs come together to create a comforting and hearty meal. For those seeking a vegetarian alternative, explore the delights of the potato and cheese plogue, where creamy cheese mingles with tender potatoes, offering a delightful symphony of flavors.
Indulge in the tantalizing bacon and cheese plogue, a true carnivore's delight.Crispy bacon and gooey cheese elevate this dish to a new level of indulgence, promising a satisfying experience with every bite. But the culinary adventure doesn't end there. Dive into the secrets of the sauerkraut and bacon plogue, a harmonious blend of tangy sauerkraut, smoky bacon, and tender potatoes, sure to awaken your senses.
For those with a sweet tooth, the apple and cinnamon plogue beckons with its irresistible charm. Sweet apples and aromatic cinnamon dance together in perfect harmony, creating a dessert that will leave you craving more. And for a truly unique twist, venture into the realm of the bacon and maple syrup plogue, where the sweet and savory elements unite in a delightful dance of flavors.
As you embark on this culinary exploration, let your creativity soar and experiment with different ingredients to create your own signature plogue recipe. Whether you prefer them boiled, fried, or baked, these versatile dumplings are sure to become a beloved addition to your culinary repertoire. So, gather your ingredients, fire up your stove, and prepare to embark on a delicious journey with plogues.
PLOGUES RECIPE - (4.7/5)
Provided by JimMac
Number Of Ingredients 6
Steps:
- Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6" pancakes on hot griddle, 400 degrees (200 C.). Bake on one side only, until bubbled and firm. Serve on warm platter, cover with napkins.
GISELLE'S ACADIAN PLOGUES
Steps:
- Mix dry ingredients. Add cold water and let stand for 10 minutes. Add boiling water and drop to make thin 6 inch pancakes on hot griddle, 400℉ (200℃). Bake on one side only, until bubbled and firm. Serve on warm platter, cover with napkins.
Nutrition Facts :
PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.
- Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.
NOVA SCOTIAN HODGE PODGE
This is an old favourite vegetable stew from Nova Scotia. Is typically made in the fall as gardens are just harvested. It is important that the freshest veggies are used. This recipe very much lends itself to tinkering by adding different vegetables and quantities.
Provided by VIVIANCLEVELAND
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Place the green beans, wax beans, carrots and turnips into a saucepan and add enough water to cover the vegetables. Lightly salt the water, and bring to a boil. Cook for about 1/2 hour, then add the potatoes and cook for another 1/2 hour. Stir in butter and if desired, cream.
- Mix together the flour and 1/2 cup water, and pour into the soup. Cook for a few more minutes to thicken. Remove from heat and serve hot.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 16.7 g, Cholesterol 57.7 mg, Fat 19 g, Fiber 3.4 g, Protein 2.8 g, SaturatedFat 11.9 g, Sodium 124.5 mg, Sugar 2.6 g
Tips:
- Use the right kind of plums: Prune plums, Italian prune plums, and Damsons are the best choices for making plogues.
- Pick ripe plums: The plums should be fully ripe and slightly soft to the touch.
- Wash the plums thoroughly: Rinse the plums under cold water to remove any dirt or debris.
- Pit the plums: Use a sharp knife to cut the plums in half and remove the pits.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the plogues from burning.
- Cook the plogues over low heat: Low heat will help to prevent the plogues from sticking to the pot and burning.
- Stir the plogues frequently: Stir the plogues frequently to prevent them from sticking to the pot and to help them cook evenly.
- Cook the plogues until they are thick and syrupy: The plogues are done cooking when they have thickened and become syrupy.
- Let the plogues cool slightly before serving: Allow the plogues to cool slightly before serving so that they are easier to handle.
Conclusion:
Plogues are a delicious and versatile fruit preserve that can be enjoyed in many different ways. They can be spread on toast or biscuits, used as a filling for pies and tarts, or even used as a glaze for meats. The recipes in this article provide a variety of ways to make plogues, so you can find the one that best suits your taste. With a little time and effort, you can make your own delicious plogues at home.
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