FoodAskew » sour cream

Cheesy Rice Casserole

Trish — Thu, 01 Jul 2010 19:00:23 +0000

Submitted by Marilyn Braunger
Serves 8

1 c. raw long grain rice		¾ lb. shredded Monterey Jack cheese
¾ lb. shredded Cheddar cheese		16 oz. sour cream
7 oz. chopped green chilies		salt

Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.

In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.

Chef’s Note: This is a great side dish – goes well with ham.

Crab Cocktail

Trish — Tue, 10 Feb 2009 19:00:51 +0000

Submitted by The Crab Place
Serves 4

1 lb. lump crab meat		2 large cucumbers, diced
1 tbsp lemon juice		¼ tsp salt
¼ tsp paprika		¼ tsp tarragon
2 tsp parsley flakes		1 c. sour cream

1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.

Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.

Turkey Chilaquiles

Trish — Fri, 28 Nov 2008 19:00:57 +0000

Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!

Provided by Sandra Lee
Serves 6

2 tbsp vegetable oil		1½ c. red onion, chopped
4 oz. green chiles, diced (1 can)		10 oz. tomatoes & green chiles, diced (1 can)
3 c. leftover turkey, shredded		16 oz. chunky salsa (1 jar)
salt & black pepper		5 c. tortilla chips, crushed
1½ c. shredded Mexican 4-cheese blend		¼ c. cilantro leaves, chopped
¼ c. sour cream

1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.

Taco Soup

Trish — Mon, 14 Apr 2008 19:00:51 +0000

Submitted by gotMEwrong
Serves 6-8

1 lb. lean ground beef		½ c. onions, diced
15-16 oz. black beans (1 can)		15-16 oz. pinto beans (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)		14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)		14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning		1 tbsp salt
1 tbsp pepper		½ tbsp garlic powder
½ tbsp chili powder		16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded

1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.

Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.

Smoked Salmon Mousse

Trish — Sun, 30 Mar 2008 06:26:05 +0000

Submitted by Carli

12 oz. Smoked Salmon		8 oz. cream cheese
1/3 c. finely chopped onion		1 clove minced garlic
2 tbsp sour cream		3 tbsp melted butter
1 tbsp lemon juice		Dash of Tabasco sauce

Process all ingredients in a food processor until smooth mousse. Chill until serving.

Northstars

Trish — Sun, 30 Mar 2008 06:17:07 +0000

Submitted by babydoll

½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices)		½ c. mayonnaise (NOT Miracle Whip)
1 c. shredded Swiss		½ c. sour cream
1 pkg Italian Good Seasons dressing mix

Preheat oven to 350°F. Mix all the ingredients together in a bowl. Spoon onto bread. Place bread on a cookie sheet & bake 10-15 minutes, until lightly toasted. Serve warm.

White Chocolate & Raspberry Cheesecake

Trish — Sun, 30 Mar 2008 03:04:45 +0000

Submitted by jennifer_ann7

Crust:

18 vanilla wafer cookies		1 c. almonds, toasted
4 ½ tbsp unsalted butter, melted

Filling:

4 oz. imported white chocolate, chopped		1 8oz. packages of cream cheese, room temp
2/3 c. sugar		2 tsp vanilla extract
¾ tsp grated lemon peel		2 large eggs
¾ c. fresh raspberries or frozen unsweetened, thawed, drained

Topping:

1 8oz. container sour cream		3 tbsp sugar
½ tsp vanilla extract		2½ pint baskets raspberries
½ c. seedless raspberry jam

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8″x2″ bottomless heart-shaped cake pan atop foil. (If unavailable, use 8″ spring form pan; omit foil.) Wrap foil around outside & 1″ up sides of pan. Butter foil & pan. Finely grind cookies & almonds in processor. Add butter & blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom & 2″ up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla & peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with ¾ c. berries. Spoon remaining batter over. Bake until edges of cake are set but center 3″ still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar & vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Bailey’s Cake

Trish — Sun, 30 Mar 2008 02:42:13 +0000

Submitted by HockeyGirl
Cake Ingredients:

1 box dark chocolate cake mix		1 small box chocolate or chocolate fudge pudding mix
1 egg, slightly beaten		1 c. sour cream
¾ c. Bailey’s		12 oz. chocolate chips

Bailey’s Buttercream Frosting:

½ stick butter, softened		¾ c. unsweetened cocoa powder
4 c. powdered sugar		1½ tsp. vanilla extract
1 c. Bailey’s

For Cake:
Combine all ingredients except chocolate chips, beat with mixer until smooth. Stir in chocolate chips. Bake at 30-35 minutes in 2 8″ or 9″ round pans. Check with toothpick for doneness. Be careful not to over bake. Cool completely & ice with Bailey’s Buttercream Frosting.

For Frosting:
Cream the butter, add ½ of the powdered sugar & blend well. Add the cocoa powder & vanilla. Start pouring the Bailey’s over the icing while your beaters beat the rest of the sugar. Keep adding Bailey’s until it’s all in there. Very creamy & wonderful!

Double Stuffed Potatoes

Trish — Sun, 30 Mar 2008 02:22:17 +0000

Serves 4

4 large baking potatoes		2 tbsp butter or margarine
½ c. chopped onion		¾ c. shredded reduced-fat Cheddar cheese, divided
¼ c. reduced-fat sour cream		2 tsp dried chives
Salt & Pepper

1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.

Taquito Bake

Trish — Sun, 30 Mar 2008 01:32:51 +0000

Submitted by Carli

20-24 frozen Taquitos (corn is best)		1 small can enchilada sauce
2 c. shredded cheddar		1 small can sliced black olives
sour cream		shredded lettuce
chopped tomatoes

Place frozen taquitos in 9″x13″ pan, cover with enchilada sauce. Top with cheese & olives. Bake at 350°F for 35 minutes. Garnish with lettuce, sour cream, &/or tomatoes before serving.