|The New Vegan: Fresh, Fabulous, and Fun|
|by Janet Hudson|
The New Vegan: Fresh, Fabulous, and Fun Over 400 Delicious Recipes and Menus for Every Day of the Year! The vegan diet is not just a responsible w...
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.
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.
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.
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.
Combine cream with the buttermilk ... thickened (24 to 48 hours). Store, covered in refrigerator. Stir before serving. Use within three weeks. Makes 2 cups.
Cream butter, 3/4 cup ... mixture alternately with sour cream. Combine pumpkin, ... teaspoons cinnamon together until blended. Stir in 1 cup chopped nuts.
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, ...
Place all ingredients in food processor. Process until thick and completely smooth.
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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