ake deep crosswise cuts in potatoes 1/4 inch apart, leaving
Combine all ingredients except chives and sour cream into medium or large zip 'n steam bag.
Shake to mix ingredients and place bag in microwave.
Cook on full power for 7 minute or until tender.
Allow bag to sit in microwave for 1 minute before handeling.
Gently shake to distrubute seasonings.
Carefully open bag and remove contents.
Sprinkle with 1 tbs chopped chives.
Add salt and pepper to taste.
Serve with sour cream if desired.
Boil potatoes until done. Drain and set aside.
Chop green onions and add to a frying pan with 1/4 stick of butter. Cook on medium heat until onions are soft. Add the rest of the butter and stir until melted.
Add container of sour cream, dill and salt and pepper to taste. Cook until sour cream is warm.
Place potatoes in pan with sour cream mixture, stirring occasionally until potatoes are heated through.
alt in large bowl. Add potatoes; toss to coat.
Place
Wash and chunk potatoes. Can peel if you want.
t 400\u00b0F. Pierce potatoes all over with a fork. Bake for
ixed chopped herbs. Pour the sour cream, remaining herbs and mustard into
Preheat oven to 400\u00b0F. Place potatoes on an oiled baking sheet and bake for 45 mins. Cut in 1/2 lengthwise and spread sour cream in each. Season and serve sprinkled with chives and paprika.
Combine beef cubes with biscuit mix, salt, pepper, and
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\u00b0.
Brush jelly roll pan lightly with butter.
Slice potatoes 1/2-inch thick, discarding ends and arrange on prepared pan.
Brush with butter and sprinkle with salt and pepper.
Bake 15 minutes.
Turn potatoes; brush with remaining butter and sprinkle with salt and pepper.
Bake 10 minutes more or until tender and golden.
Transfer potatoes to serving platter and keep warm.
To serve, spread 1/2 teaspoon sour cream on each slice.
Place a layer of potatoes in bottom of a greased shallow baking dish.
Add a little onion and sour cream.
Season with salt and pepper.
Repeat layers and finish with a layer of potatoes. Melt 2 tablespoons butter in a saucepan.
Stir in the milk and pour over potatoes.
Dot with remaining butter.
Cover and bake in preheated oven at 375\u00b0 for 45 minutes.
Uncover and bake 20 minutes longer.
Serves 2 or 3.
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.
Dice potatoes and boil until fork-tender; strain.
Combine Boiled Potatoes and remaining ingredients.
Mash by hand or with electric mixer for a lighter texture.
Note: Depending on your taste, you can increase or decrease the amount of sour cream and milk.
50 degrees. Scrub potatoes, prick all over with fork and place directly
Cook potatoes in large enough pot to cover potatoes with water. Add the garlic and salt to pot.
Cook until potatoes are done yet remains firm.
Drain and return to pot (off the heat) to dry.
Do not remove the garlic! You will find that it is a sweet surprise when you bite into it.
Add 1/2 of sour cream to pot and fold gently.
Add dill, if using.
Plate and top with the remaining sour cream.
Here's where the pepper comes in -- as a topping.
So easy, so good!
Place potatoes in a heavy saucepan.
Cover with salted water.
Bring to a boil over medium high heat. Reduce heat to medium low.
Cover saucepan and simmer 15 minutes or until potatoes are tender. Drain, reserving 1/3 cup liquid.
Add butter, sour cream, and salt and pepper to taste.
Mash until smooth with an electric mixer or hand masher, adding reserved cooking liquid as necessary to moisten potatoes.
Stir in parsley. Serve potatoes with mushroom gravy.
Fry bacon until crisp, then drain and pour nearly all of the fat out of the pan. Set bacon aside.
In the remaining fat, mix cabbage, carrots and potatoes. Sprinkle with flour and add the boiling water, salt, pepper and vinegar.
Cover and cook slowly for 50 minutes. When ready to serve, place cabbage and potatoes in a casserole dish and top with sour cream and crumbled bacon. Makes 6 servings.
Wash potatoes and cook with skins on until tender.
While potatoes cook, mix up dressing.
Beat the egg in top of double boiler.
Add vinegar slowly, beating hard.
Mix mustard, sugar, salt, flour, pepper and water and stir into egg-vinegar mixture. Cook over boiling water until sauce thickens; remove from heat and stir in sour cream.
Pour sauce over hot, peeled potatoes.
Serve hot.
Yields 4 servings.