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Jun 5, 2009 08:00 AM

Too much sour cream

Well, last week at Costco I mistakenly picked up a three pound container of sour cream in lieu of a similar looking container of cottage cheese.

I am now looking for superior recipe ideas for this -

Yes I know about chicken paprikas, I have lots of dip recipes and some very good cake recipes (hungarian coffee cakes etc) . I am busily spooning it on burritos. but do you have any particularly good cakes , savory dishes etc.? I have a limited time window how.

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  1. Topping on a plain cheesecake (plain, slightly sweetened and vanilla extract) uses up a lot of sour cream.

    Its wonderful to cut the heat in Cuban sandwiches.

    Sour cream and drained cucumber is a nice salad with mint or dill added.

    But obviously its best side (and you have to use lots!) is in dips. My families favourite is this Bacon-Mushroom Dip:

    Chop 2 cups mushrooms into small bits and fry up with 3 rashers of finely chopped bacon or 1/2 cup pancetta...when all is crisp and brown, drain off most of the fat and add 1 large (8 oz?) package of cream cheese and keep it moving in the fry pan until totally melted. Then add 1 cup sour cream and 1 tsp tabasco. Salt to taste and serve warm. Works best with mini pitas.

    1. Sour Cream Enchiladas. The basic outline is here, but they're adaptable -- for example, homemade sauce, yellow onion, extra-sharp cheddar, rolling rather than folding. The recipe is from a Sunset Mexican cookbook, IIRC.

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      1. no such thing!

        cheesecake, mashed potatoes, dip, chocolate cake, coffeecake, rugelach. instead of yogurt with sliced cucumber or in a curry or chicken tikka or tandoori chicken, strogonoff

        1. I often make stroganoff if I have leftover sour cream. You can go high-brow with some tenderloin tips or low-brow with no-bun hamburgers.

          I also like using sour cream in corn bread. I have this recipe:

          2 eggs
          1 cup (8oz) sour cream
          small can creamed corn (4oz)--usually sub a little milk and a handful of frozen corn
          1 cup yellow cornmeal
          1/2 cup canola oil
          1 tsp salt
          1 tbs baking powder

          Mix all ingredients together and pour into an 8x8 buttered/Pam'ed pan. Bake for 30 minutes at 400F.

          You could make a ton of cornbread muffins from the same recipe and freeze them. You can pop them in the oven one or two at a time to heat/defrost in foil.

          Or you could make a similar cornbread topping but with jalapenos and cheese and make chili pies. I.e., take leftover chili and put the cornbread topping on it. Then bake and serve with...sour cream! I have used this recipe from epicurious as a base and fooled around with it: This chili is good but I use my own too. I often sub sour cream for the milk and butter. And I usually make it in 2-cup souffle ramekins instead of one big casserole.

          A lot of quick breads use sour cream. Orange-walnut, banana walnut etc. Ina Garten's sour cream coffee cake is good. Look on the food network site.

          And I like to make her smoked salmon dip (tweaked a bit) to serve with toasted pita:

          ~1 part sour cream to 1 part softened cream cheese, smoked salmon cut into small pieces, chives, dill, lemon juice, salt and pepper.

          1. sour cream and mustard for a great dip for pork tenderloin
            sour cream in sauces over steak
            I love the beef stroganoff
            Sour cream pound cake