Combine beef cubes with biscuit mix, salt, pepper, and
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into
For the Sour Cream-Honey Dressing, mix all ingredients until smooth.
Toss raspberries, blueberries and strawberries.
Toss or serve with Sour Cream-Honey Dressing.
Preheat oven to 400\u00b0F.
Cook cauliflower in boiling, salted water for 4 mins. Drain then transfer to a large bowl along with sour cream, 1/2 the cheese, bacon and chives. Season to taste. Spoon into a medium baking dish and top with breadcrumbs and remaining cheese. Bake for 10 mins, or until bubbling. Turn on broiler and broil for 2-3 mins, until golden brown.
Roll out the pastry to a 10 inch circle. Chill.
Preheat the oven to 400\u00b0F. In a 10 inch oven-proof frying pan, heat the powdered sugar with 5 tbsp water and the butter, heat for 2-3 minutes, until golden and caramelized.
Remove from the heat. Place the apricot slices cut-side-down in the syrup. Place the pastry circle on top of the apricots and gently press down. Bake for 25-30 minutes. Allow to rest for 10 minutes, then gently invert onto a serving plate or platter. Serve drizzled with sour cream.
Preheat oven to 400*.
Spray baking sheet.
Put potato wedges, salt, and paprika in plastic bag; shake to combine.
Place potatoes on baking sheet.
Lightly spray potatoes with cooking spray.
Bake for 20 minutes, or until tender.
Combine sour cream and mustard.
Serve with hot potatoes.
Boil potatoes with skins on until almost fork
slice them in half, and with a small spoon; gently remove
Slice potatoes while still warm.
If new are used, slice in their jackets.
Older ones should be peeled.
Mix sugar, salt, mustard, pepper and vinegar.
Add sour cream and cucumber to mix. Pour over potatoes and toss lightly until all potatoes are coated. Place in serving dish and sprinkle with paprika.
Serve warm or cold.
Scrub the potatoes and boil in salt water until they can easily be pricked with a fork.
Drain. Cut into small slices and place in serving dish.
Pour over the sour cream and then the olives. Serve immediately.
Serves 5.
ach potato on a sheet of foil and drizzle each with 1
Scrub potatoes (do not peel!!).
Boil potatoes until fork tender.
Drain, dry and cut into 1/2-inch cubes.
In a salad bowl, combine potatoes, sour cream, yogurt and chives.
Toss gently to coat.
Add salt and pepper to taste.
Refrigerate until chilled. Makes 10 servings.
Boil peeled potatoes with salt and pepper for about 15 minutes.
Add sour cream and cook on low heat until the potatoes are tender.
Garnish with parsley.
Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.
SOUR CREAM DILL SAUCE:
Mix all
Cook first 5 ingredients on medium heat.
Add butter; cook about 3 minutes or until thick.
Remove from heat and let cool. Add sour cream, eggs and potatoes.
Optional:
sweet pickles and onions.
n the water, and season with chili powder, 1/2 teaspoon
cup of the onion sour cream dip, the bread crumbs, celery
hickened and bubbly. Stir in sour cream and 2 chopped jalapeno peppers
Simmer onion in melted butter.
Add flour, salt and pepper. Mix well.
Add sour cream and heat thoroughly.
Cook beans according to package directions and drain well.
Mix with sour cream.
Pour into shallow baking dish.
Top with grated cheese. Bake at 350\u00b0 for 20 to 30 minutes.