Micki Recipe Reviews (Pg. 1) - Allrecipes.com (10768327)

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Micki

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Quick and Easy Pierogies

Reviewed: Jul. 23, 2014
These tend to be not as creamy on the inside and crisp on the outside because you did not cook the pierogies in hot water first. Bring the water to a boil and add pierogies. When they float take them out to steam dry. Sauté butter, onions & garlic until semi translucent and add the pierogies. When they are slightly golden they are perfect! Yum.
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Photo by Micki

Bangin' Smokey Beef Brisket

Reviewed: May 12, 2012
Hi! I am the submitter of this recipe. I wanted to let everyone know that the last few times I have made this, I did not marinate at all. I just threw all of the ingredients together in a roasting pan, covered it and baked it at 250 for 8 hrs. with the fat cap up. After baking, the fat cap came right off and I skimmed that fat off the gravy. I then reduced the gravy by half and added some BBQ sauce, (not necessary though because there is plenty of flavor still in the gravy). I chunked up the meat and tossed it in with the gravy. It was AWESOME! The revisions make this perfect.
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