When putting together your pierogi bar, it is best to put toppings that would go great with the pierogies.

For my segment on Access Hollywood LIVE, I used Mrs T’s Pierogies and cooked them two ways: boiled and pan fried following the directions on the back of the packaging.  Mrs T’s Pierogies can be found in the freezer section of your local grocery store and come in a variety of different flavors.

Here is a list of ingredients that I used for my Pierogi Bar:

• Sour Cream
• Tabasco Hot Sauces: Green Pepper, Buffalo Style, and Chipotle
• Pesto
• Green Onions
• Diced Red Onion
• Sauteed Yellow Onions
• Diced Red and Green Pepper
• Chives
• Bacon
• Apple Sauce
• Marinara Sauce
• Sauteed Mushrooms
• Salsa
• Black Olives
• Chopped Parsley
• Red Chili Pepper Flakes
• Capers
• Jalepenos
• Salmon Caviar
• Boiled Eggs
• Ranch Dressing
• Grated Parmesan Cheese
• Feta
• Blue Cheese Crumbles
• Chopped Salami and/or Pepperoni

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Ingredients:

• 2 lbs Pork Tenderloin
• 1 cup all-pupose flour
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Salt
• Oil for Deep Frying
• 1/2 cup butter
• 1/2 cup Tabasco Buffalo Style sauce
• 1 dash Ground Black Pepper
• 1 dash Garlic Powder
• Blue Cheese Dressing
• Celery and Carrot Sticks
• Wooden Skewers

Method:

1. Cut pork into small “wing sized” pieces
2. In a small bowl, mix together flour, paprika, cayenne pepper and salt
3. Place pork wings in a large non porous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated
4. Cover dish or bowl and refrigerate for 60 to 90 minutes.
5. Heat oil in a deep fryer or cast iron skillet to 375 degrees Fahrenheit.  The oil should be just enough to cover the pork wings entirely, an inch or so deep.
6. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat.  Stir together and heat until butter is melted and mixture is well blended.  Remove from heat and reserve for serving
7. Fry coated wings in hot oil for 10 to 15 minutes or until parts of the pork wings begin to turn brown
8. Remove from heat, place wings in serving bowl, add Tabasco Buffalo Style hot sauce mixture and stir together.
9. Serve on a skewer with Blue cheese dressing, celery and carrot sticks.

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Ingredients:

• 2 lbs Pork Shoulder Roast
• 1 bottle Tabasco Chipotle Sauce
• 4 cups Water
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Butt Rub
• Potato Hot Dog Buns, sliced in half

Method:

1. Cut pork shoulder into two even pieces
2. Rub pork with garlic powder, onion powder and butt rub until surface is completely saturated with seasoning
3. Place into crock pot
4. Pour water and Tabasco Chipotle Sauce over meat
5. Cook in crock pot on high for 6-7 hours or until meat is tender and pulls apart easily with a fork
6. Add additional Tabasco Chipotle Sauce to taste
7. Serve on potato hot dog buns

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Ingredients:

• 2 lbs Pork Tenderloin
• 4 Eggs
• 1 teaspoon Salt
• 1/2 teaspoon Dried Rosemary
• 1 dash Pepper
• 1 1/2 cup flour
• Vegetable Oil
• Potato Buns
• Tabasco Green Jalepeno Sauce
• Vlasic Kosher Dill Stackers (Pickles)

Method:

1. Cut pork tenderloin into 1/2 inch slices
2. Pound until about 1/4 inch thick until there are approximately 24 slices
3. In a pie plate or medium bowl, beat eggs with about 3 tablespoons of water, salt, rosemary and pepper
4. Place flour in another bowl or plate.  Using tongs, dip meat into egg mixture to coat both side.  Then dip in flour.
5. Repeat until each piece is coated twice
6. Heat oil in a cast iron skillet or electric skillet, fry tenderloin on each side until golden brown, approximately 5 minutes on each side.
7. Keep warm until all pieces are done
8. Serve on a potato bun, top with pickle and Tabasco Green Jalepeno Sauce

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Zesties
(Serves 4)

Ingredients:

• 1 box of Mrs. T’s Potato and Cheddar Pierogies
• 1 cup Tabasco Hot Sauce
• 4 tablespoons chili powder
• non-stick cooking spray

Method:

1. Preheat oven to 400 degrees Fahrenheit
2. Combine hot sauce and chili powder in a medium bowl and mix well.
3. Spray pierogies with non-stick cooking spray and coat baking sheet with non-stick cooking spray
4. Arrange pierogies on baking sheet and bake for 16 to 18 minutes or until golden brown
5. Lightly spray pierogies with non-stick cooking spray and toss with seasoning mixture

Pierogy Pesto Bites
(Serves 6 appetizer portions)

Ingredients:

• 1 (8 oz) package of cream cheese, softened
• 1/4 cup prepared pesto
• 1/4 tablespoon salt
• 1  package of Mrs. T’s Potato and Cheddar Mini Pierogies
• 1/3 cup roasted red pepper strips, well drained
• 2 tablespoons pine nuts, toasted

Method:

1. Saute pierogies as package directs.
2. Stir softened cream cheese, pesto and salt in a medium bowl until well blended and smooth
3. Arrange pierogies on large serving platter, top each pierogi with a small dollop of pesto mixture.  Top each with a few roasted red pepper strips and sprinkle with pine nuts

Pierogies with Butter and Onions
(Serves 4)

Ingredients:

• 1 box of Mrs T’s Potato and Cheddar Pierogies
• 1 cup sliced onion
• 1/4 cup melted butter, margarine, or olive oil

Method:

1. Place pierogies in boiling water; about 5 to 7 minutes
2. Meanwhile, saute onions and butter in a medium saucepan over medium heat
3. Place sauteed onions and butter in a large bowl; add cooked pierogies and mix gently
4. Serve and top with sour cream, if desired

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New York Giants Flavors

Deli Mustard

• 2 tbsp Dry Mustard Seasoning
• 2 tbsp Honey Powder
• 1 tsp Onion Powder
• 1 tsp Fresh Ground Black Pepper

Everything Bagel

• 1/4 cup Black Sesame Seeds
• 2 tbsp Minced Onion
• 1 tbsp Garlic Powder
  • Combine ingredients together in Cuisinart on high for approximately 30 seconds

NY Pizza

• 1/4 cup Mrs Dash Garlic Tomato and Basil Seasoning
• 1/2 cup grated Parmesan Cheese

New England Patriots Flavors

Boston Baked Bean

• 1 tbsp Onion Powder
• 2 tbsp Brown Sugar
• 1/4 cup bacon bits
• Butt Rub to taste
  • Combine ingredients together in Cuisinart on high for approximately 30 seconds

Seafood Boil

• Old Bay Seasoning
  • Sprinkle until each piece of popcorn is covered

Toll House Chocolate Chip Cookie

• 1/2 bag Wilton Chocolate Candy Melt
  • Melted in microwave for 2 minutes in a Wilton Plastic Piping Bag
• 6 Tates Chocolate Chip Cookies, broken into small crumbs
  • * Sprinkle popcorn with cookie pieces while on a baking sheet, squeeze melted chocolate from piping bag onto popcorn
  • * Place popcorn in a plastic freezer bag and toss until each piece is covered, refrigerate to harden chocolate for approximately 10 minutes

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