ooking spray.
Pour the Sour Cream Sauce over the rolled tortillas, then
5 minutes.
Prepare the Sour Cream sauce while the cakes are in
f green chilies and the sour cream; season to taste with salt
ans with cupcake papers.
Cream together the butter, brown sugar
To prepare the Lemon-Sour Cream Sauce: In a medium bowl, combine sour cream, lemon zest, lemon juice, and sugar; mix until well blended.
In a large bowl, combine salmon, egg, bread crumbs, onion, salt, and pepper; shape into six equal-sized patties.
In a large frying pan over medium heat, melt butter. Add salmon patties and brown on both sides. Remove from heat, transfer onto a serving platter, and serve with Lemon-Sour Cream Sauce and lemon wedges.
Cook the shallots in butter with garlic and lemon rind for a few minutes.
Mix the fish, breadcrumbs, herbs and shallot mixture together.
Add the eggs, salt and pepper.
Shape the patties.
Heat oil in a pan and shallow-fry the fishcakes on a medium heat until they are golden brown on both sides.
Serve warm with a sour cream sauce.
To make the sour cream sauce: Mix together ingredients and refrigerate before serving.
eppers. Pour half of the sour cream sauce into a lightly greased 13
o 10 minutes.
Prepare Sour Cream sauce by melting butter in small
urgers.
Now make the sour cream sauce.
It's simple.
s well.
For the sauce, crush the (drained) peppercorns in
Combine ground beef, onion, bread crumbs, egg, milk, salt, pepper and ginger in a large bowl. Shape into 1-inch meatballs. Heat oil and butter over medium heat in skillet.
Add meatballs and brown on all sides.
Add broth. Cover and simmer 5 to 10 minutes.
Prepare Sesame-Sour Cream Sauce.
Place hot meatballs in serving bowl; top with sauce.
Sprinkle with toasted sesame seed. Garnish as desired.
nd drain.
For the sour cream sauce, mix all ingredients in a
lettuce, avocado salsa and the sour cream sauce.
To Make The Avocado
ntil lightly browned.
-Take cream cheese and cut into 1
Sprinkle chops with salt and pepper.
Spray non-stick skillet with cooking spray.
Heat; add chops; cover and cook for 5 minutes.
Turn chops; cover and cook for another 5 minutes.
In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
Cover tightly; simmer for 10 minutes.
Remove chops; keep warm.
In same bowl, mix remaining broth, milk, sour cream and flour.
Beat until smooth.
Pour into skillet, cook and stir on med heat for 2 minutes.
Serve sauce over chops.
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
he spinach, mushrooms, garlic, scallions, cream cheese, cojita or feta, salt
arlic powder.
Mix soups, sour cream, and milk well. Add the
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into
lour and salt into the sour cream.
Add into the liquid