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Archive for the ‘Sour Cream’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.

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Serves 10

  • 2 1/2 lb eye-round beef roast, trimmed
  • 1 clove garlic, peeled and halved lengthwise
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1 clove garlic, minced

For the sauce:

  • 1 medium bulb garlic, unpeeled
  • 3/4 cup sour cream
  • 1 tbsp milk
  1. Preheat oven to 325°F.  Rub beef with cut sides of garlic halves.  Sprinkle with salt and pepper.  Place beef on a rack in a roasting pan. 
  2. In a small bowl, combine oil and minced garlic.  Place whole garlic bulb in a small baking dish.  Place beef and garlic bulb in oven.  Roast for 50 minutes. 
  3. Brush beef with garlic-oil mixture.  Continue roasting beef until an instant-read meat thermometer inserted into the center of beef reaches 160°F for medium, about 20 minutes longer.  Remove beef and garlic bulb from oven.  Let stand for 10 minutes. 
  4. Slice top off garlic bulb.  Using the tip of a knife, scoop out roasted garlic.  To prepare sauce, in a small bowl, combine roasted garlic, sour cream, and milk.  Mix well. 
  5. Cut beef into slices; arrange on a serving plate.  Serve sauce on the side.  Serve immediately. 

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked ham
  • 2 cups cubed cooked potatoes
  • 1 1/2 cups frozen peas
  • 3 stalks celery, sliced
  • 2 tsp Dijon mustard
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with ham. 
  2. Add layers of vegetables, Dijon mustard and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked chicken
  • 1 1/2 cups grated carrots
  • 1 cup bean sprouts
  • 1/2 cup sliced radishes
  • 1 tbsp minced fresh ginger
  • 2 green onions, chopped
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with chicken. 
  2. Add layers of vegetables, ginger, green onions and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 36 servings

  • 1 container (8 oz) cream cheese spread, divided
  • 1 container (7 oz) basil pesto sauce
  • 1 container (16 oz) sour cream, divided
  • 1 jar (12 oz) roasted red peppers, drained, chopped (about 1 cup)
  • crackers
  1. Remove half of the cream cheese spread; place in medium bowl.  Add pesto; mix until well blended.  Stir in half of the sour cream.  Place remaining cream cheese spread in separate medium bowl.  Add peppers; mix well.  Stir in remaining sour cream.  Cover both bowls. 
  2. Refrigerate at least 2 hours. 
  3. Spoon dips alternately into 1 serving bowl.  Swirl with knife to marbleize, if desired.  Serve with the crackers. 

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Makes 12 servings

  • 1/2 cup sour cream
  • 1/2 cup Ranch dressing
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup real bacon bits
  • 2 tbsp green onion slices
  • toasted chips
  1. Mix all ingredients except chips; cover. 
  2. Refrigerate at least 1 hour or until ready to serve. 
  3. Serve as a dip with chips. 

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Serves 16

  • 1 pkg (19.5 oz) brownie mix
  • 1 container (16 oz) sour cream
  • 1 cup thawed whipped topping
  • 1 tbsp powdered sugar
  • 1 tsp vanilla
  • 3 cups cut-up mixed strawberries and blueberries
  1. Preheat oven to 350°F.  Prepared brownie batter as directed on package; stir in 1/2 cup cup sour cream.  Spoon into greased and floured 9 inch round cake pan. 
  2. Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack; cool completely. 
  3. Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownies horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.  Store in refrigerator. 

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Serves 4

  • 4 chicken breasts
  • 1 cup shredded cheddar cheese or Monterrey jack cheese, blend
  • 2 cups crumbled tortilla chips

Marinade

  • 1 cup water
  • 1/3 cup teriyaki sauce
  • 2 tbsp lime juice
  • 2 tsp minced garlic
  • 1 tsp mesquite liquid smoke flavoring
  • 1/2 tsp salt
  • 1/4 tsp grated ginger
  • 1/4 tsp tequila (optional)

Mexi-Ranch dressing

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp milk (or buttermilk if you’ve got it handy)
  • 2 tsp tomatoes
  • 1 1/2 tsp vinegar (or more if you like)
  • 1 tsp canned jalapeno slices
  • 1 tsp onions
  • 1/4 tsp dried parsley
  • 1/4 tsp Tabasco sauce
  • 1/8 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp dill weed
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cumin
  • 1/8 tsp chili powder
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper
  1. Marinate 2-3 hours.
  2. For mexi-ranch blend all ingredients in blender.
  3. Grill chicken on outdoor or indoor grill. When done, place in casserole dish. Top with mexi- ranch dressing and cheese. Bake at 350°F until cheese is melted.
  4. Arrange on dinner plates on top of crushed tortilla chips. Seve with extra mexi- sauce.

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Serves 6

  • cooking spray
  • 2 small zucchini (5 oz each), ends trimmed
  • 2 lbs ground turkey
  • 1 (6 oz) can tomato paste
  • 1/2 cup plain dry breadcrumbs
  • 1 large egg
  • 1 (.20 oz) packet onion soup mix
  • 1 tbsp chopped fresh thyme leaves or 2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • sour cream (optional)
  1. Preheat oven to 350°F.  Coat a 9x5x3″ glass loaf dish with cooking spray. 
  2. Using the large holes of a box grater, coarsely shred zucchini into a large bowl.  Add remaining ingredients; gently mix with hands until incorporated.  Press mixture into prepared dish and shape into a loaf. 
  3. Bake 1 hour and 10 minutes, or until an instant-read thermometer inserted into center of meatloaf registers 160°F. 
  4. Let stand 5 minutes.  Drain juices from dish.  Invert into a cutting board and cut into 1/2 inch thick slices.  Serve with sour cream, if desired. 

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