Recipes for "sour cream recipes"

In a bowl, mix together water, sour cream, yogurt, and vinegar.

Sift flour into a separate, large bowl; stir in baking powder, baking soda, and salt.

Add sour cream mixture and eggs to flour mixture; blend until smooth.

Cook on a lightly greased waffle iron until golden brown; lift off with a fork.

Mix ground beef, sour cream, bread crumbs, onion soup mix, and pepper in a large bowl with your hands until thoroughly combined. Cover and refrigerate until flavors have blended, about 15 minutes.

Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.

Form beef mixture into eight patties.

Cook on the preheated grill until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C) for medium.

Beat together sour cream, butter, vanilla, lemon juice, and salt in a large bowl with an electric mixer until well combined, 2 to 3 minutes.

Gradually mix in confectioners' sugar until smooth.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

To make the cake: Beat white sugar and 1 cup butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition; stir in sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of the batter in the prepared pan.

To make the filling: Mix brown sugar, 1/3 cup flour, 2 tablespoons melted butter, and cinnamon together in a medium bowl. Sprinkle 1/2 of the filling over cake batter in the pan. Spread remaining cake batter on top and sprinkle with remaining filling.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.

Beat sugar and oil in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.

Sift flour, baking soda, salt, and baking powder together in another large bowl. Blend in sugar-oil mixture, alternating with sour cream, stirring until just combined after each addition. Fold in zucchini and nuts until just combined. Pour batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.

Preheat oven to 350 degrees F (175 degrees C).

Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.

Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.

To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.

Preheat oven to 350 degrees F (175 degrees C).

Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.

Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Gather all ingredients.

Heat oil in a large skillet over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet and set aside.

Cook onion in butter in the same skillet until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt.

Pour chicken stock into the pan and bring to a boil.

Reduce heat to simmer; mix sour cream with flour until smooth, then whisk into chicken stock.

Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.