Let's Talk BBQ

Recipes => Recipes => Appetizers => Topic started by: Pam Gould on February 17, 2016, 01:00:50 PM

Title: Thanks Gus Robins
Post by: Pam Gould on February 17, 2016, 01:00:50 PM
I made some pierogi's today..OMG..so good..thanks Gus for the recipe..I got a pierogi maker that makes 18 at a time. I can see filling them with almost anything.  .☆´¯`•.¸¸. ི♥ྀ.

let's see if I can bring n pics form photobucket...crossin finners  .☆´¯`•.¸¸. ི♥ྀ.

(http://i1116.photobucket.com/albums/k570/pamgould/DSC00447.jpg)

(http://i1116.photobucket.com/albums/k570/pamgould/DSC00448.jpg)

(http://i1116.photobucket.com/albums/k570/pamgould/DSC00450.jpg)
Title: Re: Thanks Gus Robins
Post by: Smokin Don on February 17, 2016, 01:12:45 PM
Do you deliver??? :) Don
Title: Re: Thanks Gus Robins
Post by: akruckus on February 17, 2016, 01:45:18 PM
Quote from: Smokin Don on February 17, 2016, 01:12:45 PM
Do you deliver??? :) Don

How about to your PA neighbor too???  Those look like you have made them a few times before!
Title: Re: Thanks Gus Robins
Post by: muralboy on February 17, 2016, 02:10:50 PM
those do look good!
Title: Re: Thanks Gus Robins
Post by: ACW3 on February 17, 2016, 02:22:14 PM
Pam,
You killed it!!  They look great.  The types of fillings are limitless.  No rules for that.

Art
Title: Re: Thanks Gus Robins
Post by: sparky on February 17, 2016, 02:29:29 PM
Oh, those looks good.
Title: Re: Thanks Gus Robins
Post by: Ka Honu on February 17, 2016, 02:49:19 PM
Quote from: ACW3 on February 17, 2016, 02:22:14 PM
You killed it!!  They look great.  The types of fillings are limitless.  No rules for that.

What he said. I'm especially looking forward to a blend of tofu, tilapia, ground turkey and beef liver (and don't forget the mashed peas for muebe).
Title: Re: Thanks Gus Robins
Post by: Big Dawg on February 17, 2016, 02:53:37 PM
Oh, Pam, that takes me back to Polish dinners when I was still a little guy up in Philly.

I'll take a dozen ! !





BD