Pierogi with ham and broccoli from Food Network Magazine, October 2014 (page 108)

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Notes about this recipe

  • GiselleMarie on May 02, 2019

    I followed the directions exactly, and next time I will make one change. Cooking the broccoli for 15 minutes resulted in mushy florets. Instead of putting the broccoli in the pan with the pierogis, add it for the last 5 or 6 minutes or until it’s tender-crisp.

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