Wash 4 to 5 potatoes; cook in microwave until middle is soft. Cut and scoop middle out; put in bowl.
Add Parmesan cheese, sour cream onion dip and oleo.
Beat all together.
After mixed together, scoop back into middle of potatoes.
Put back in microwave for 5 to 7 minutes.
In a shallow bowl, combine flour, salt, pepper, paprika and mustard; dredge the steak.
In a large skillet, heat oil and butter.
Cook steak on both sides until browned.
Carefully add water; cover and simmer for 30 minutes.
In a bowl, combine the sour cream, onion, garlic, soy sauce, brown sugar and flour; stir until smooth.
Transfer steak into a greased 2 1/2 quart baking dish; add sour cream mixture.
Cover and bake at 325 for 1 1/2 hours or until tender.
Sprinkle with paprika if desired.
Pre heat oven to 350.
Saute' onions and mushrooms in butter.
In a bowl combine beans, sour cream, onion soup mix, salt& pepper.
Mix lightly.
Fold in cheese.
Pour into a greased 2 quart casserole.
Mix melted butter with bread crumbs.
Top the beans when mixed.
Bake for 20-25, until bubbly.
Cook spinach according to directions and drain well.
In a small saucepan, melt butter; add flour and milk; stir until thick. This is now referred to as white sauce.
Combine white sauce, sour cream, onion powder, bouillon and salt.
Combine with spinach and place in casserole dish.
Bake at 350 for 20 minutes.
Note: I sometimes sprinkle the top with grated mozzarella or Parmesan. Also, This may be too much onion powder for your tastes. Adjust according to preference.
Saute onion in butter until golden.
Combine sour cream, water, yeast, salt, sugar
Preheat oven to 350 degrees.
Boil chicken in water until tender. Cut into bitesize pieces.
In a saucepan heat soup, sour cream, onion and chilies until hot.
Soften tortillas in chicken broth, top each with chicken pieces and 2 T soup mixture; roll up and place in casserole dish. Do all tortillas.
Pour remaining soup mixture over all, top with cheese.
Bake 30 minutes.
Mix sour cream, mayonnaise, parsley, minced onion and dill to make dip.
Use hollowed bread for bowl and bread cubes to dip.
Combine first 3 ingredients in bowl.
Blend well.
Add mayonnaise, onion, Worcestershire sauce and parsley.
Break up shrimp with fork.
Stir in sour cream mixture.
Chill, covered, overnight.
Serve on Triscuits.
Yields 3 cups.
Mix chicken, soup, sour cream, onion and chillies.
Dip tortillas in warmed broth.
Fill tortillas with chicken mixture and place in greased baking dish.
Sprinkle with cheese.
Bake 45 minutes at 350\u00b0.
Makes 12 to 15 servings.
Mix soup, sour cream, onion, Ro-Tel and 2 cups of cheese in large bowl. Dip tortillas in hot oil and drain on paper towels. Put 2 tablespoons of mixture on each tortilla and roll up. Place, seam side down, in a large baking dish. Cover enchiladas with the remaining mixture and top with remaining 2 cups of cheese. Bake at 350\u00b0 for 30 minutes.
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Melt butter in medium size heavy saucepan; saute onion and celery until tender-crisp, about 3 minutes.
Combine cream cheese and sour cream.
Stir into vegetable mixture; blend.
Stir in shrimp, pepper and hot sauce.
Heat over medium heat, stirring constantly, until warm throughout.
Do not boil!
Transfer to serving container.
Garnish with green onion and shrimp.
Serve warm with assorted crackers.
Preheat oven to 350\u00b0F.
Cut fish into serving pieces. Salt each piece.
Mix sour cream, mayonnaise & ranch dressing mix. Divide sour cream mixture into two separate bowls. Reserve one bowl of mixture in the refrigeratorl.
Dip fish to coat in one bowl of the mixture. Roll in onions to coat.
Place coated fish in a 9\" x 13\" baking dish. Bake at 350 F for 20 minutes.
Serve with reserved sour cream mixture.
Stir together sour cream, onion soup mix, garlic powder, and dill weed until well blended. Stir in grated carrots. Chill at least 1 hour before serving.
In a medium bowl, stir together sour cream, chopped onion, Worcestershire sauce and pepper.
Cover and refrigerate for 2 hours.
Spoon into shallow serving dish.
Swirl cocktail sauce over top.
Serve with crackers, cocktail bread or chips.
Mix sour cream and dehydrated onion soup thoroughly.
Let stand at least 1 hour before serving for flavor to blend.
Combine mozzarella cheese, Gruyere cheese, cream cheese, sour cream, onion soup mix, and rosemary in
Brown together ground beef or ground chicken and onion.
Heat together chicken soup, water and sour cream.
Dip corn tortillas in hot oil to soften.
Place meat mixture into tortillas and roll up.
Place in sprayed casserole, seam side down.
Pour soup mixture over enchiladas.
Top with Cheddar cheese and bake until bubbly and heated through.
Diced green chilies can be added to soup mix.
Sprinkle green onion on top.
Mix sour cream, brown sugar and vanilla extract together.
Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight).
Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.
Dip apples and bananas in lemon juice to prevent discoloration.
Place prepared fruit around the edge of a serving dish or tray.
Place dip in a pretty dish in the center of the tray.
Stir together sour cream, taco seasoning, and chopped green onion.
Place in a shallow, wide bowl.
Top evenly with grated cheese, salsa, lettuce and tomato.
Serve with tortillas or nachos chips.