Too much sour cream
- jen kalb Jun 5, 2009 08:00 AM
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.
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.
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
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:
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: http://www.epicurious.com/recipes/foo... 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.
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