otato in the spoon and make several parallel slits into each
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno
*To make sour cream, add lemon juice or vinegar to sweet cream.
Pour oil into a baking dish, add potatoes and toss to coat.
Sprinkle over lemon pepper and chili powder and bake at 200\u00b0C for 30 minutes or until tender and browned turning frequently during cooking.
Squeeze lemon juice over potatoes before serving and toss to coat, serve with lemon chili sour cream.
To make sour cream mix: Combine all ingredients, mix well & let sit for a few minutes for flavours to combine.
acon and 1/4 cup sour cream.
Mix until combined.
o cool.
Blend together sour cream, 2 tbsp sugar, flour, salt
inch bundt pan.
Cream butter, vanilla and sugar until
o 350 degrees.
TO MAKE CINNAMON FILLING: Combine sugars, raisins
To make wings: Whisk all ingredients except
he vanilla extract into the sour cream.
If your mixer has
uring cooking time. Stir in sour cream, Worcestershire sauce, and add salt
the day before make up the prepared sour cream.
by combining all ingredients
lour in a metal bowl, make a well in the middle
he flour mixture and the sour cream alternately and beat until just
nd gently fold in the sour cream. Shape the dough into a
Use an unbaked 9-inch deep-dish pie shell, your own recipe or storebought.
Sprinkle 1 tbsp of the flour in shell.
Arrange apple slices in bottom.
(Use Northern Spy apples if possible; they're the best for cooking IMHO.) Preheat oven to 425F degrees.
In a mixing bowl, combine sour cream, brown sugar, yolks, butter, salt and remaining 1 tbsp flour.
Blend well and spoon over apples.
Bake for 15 minutes, then reduce heat to 350F degrees and bake for 40 more minutes, or until apples are tender.
nch round cake pan.
Cream butter, sugar and lemon zest
ith a paddle attachment, beat sour cream for 10 seconds. Add the
br>In large mixing bowl, cream butter (or margarine)& sugar till
Heat the oil in a Dutch oven. Sear the chicken for 4-5 mins until golden all over, drizzle with honey, remove from the Dutch oven and set aside. Saute the onions in the hot oil for about 3 mins, then add the carrots and parsnips and saute for 2-3 mins, stirring. Add the stock and simmer for 10 mins, adding the chicken after 3 mins. Add the sugar and lemon juice and season to taste.
To make the sour cream accompaniment, mix the sour cream and mustard, pour into a bowl and serve with the stew. Sprinkle the stew with parsley to serve.