|by Elsa Petersen-Schepelern|
Everyone knows that fruits and vegetables are good for you, but who can manage to fit in the five recommended daily servings? Drink them as freshl...
Results 1 - 10 of 101 for homemade sour cream
Buttermilk is a ... a replacement for sour cream, too. Buttermilk ... environment for the buttermilk cultures. You may also use bottled or filtered water.
In a 12-inch ... for 5 minutes, stirring occasionally. Stir in sour cream and cook until heated through. Serve immediately over cooked wide egg noodles.
Brown 4 chicken ... too runny. Add sour cream and heat just ... paprika to give mixture slight orange color or simply to taste. Serve hot. Serves 6 to 8.
Cream butter, 3/4 cup ... mixture alternately with sour cream. Combine pumpkin, ... teaspoons cinnamon together until blended. Stir in 1 cup chopped nuts.
Combine whipping cream and buttermilk in ... lid or plastic wrap. Let stand in warm place until cream becomes thick, approximately 24-48 hours. Stir well.
For each quart of cream, add 2 tablespoons cider vinegar and 1 packet Knox gelatin. Whip until it has the appearance of stiff whipped cream.
Combine cream with the buttermilk ... thickened (24 to 48 hours). Store, covered in refrigerator. Stir before serving. Use within three weeks. Makes 2 cups.
Place all ingredients in food processor. Process until thick and completely smooth.
Mix all ingredients with a mixer until thoroughly mixed. Pour into Bundt cake pan and bake at 350°F for 45 minutes. After cake has cooled some, ...
Bring all ingredients to room temperature. Mix cream cheese and sour cream in a ... serve chilled. Great with salsa, guacamole, queso, or nothing at all.
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