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sour Recipes
(Chronologically Listed)
Strawberry Ring With Sour Cream Dressing
Dissolve gelatin into boiling water.
Add berries, stirring occasionally until thawed.
Stir in pineapple, pecans, banana and lemon juice.
Pour into mold 6 1/2 cup.
Chill until firm.
Dressing: combine all ingredients and chill well.
** jj ** 021496.0109 date:.
Strawberry Sour Cream Popovers
Butter 6 popover cups or 7 custard cups and sprinkle with sugar.
Heat oven to 450 degrees.
Beat eggs until foamy.
Combine with sour cream.
Sift flour.
Add sugar and salt and sift again into a bowl.
Add liquid and beat until smooth.
Divide among popover cups.
Place on cookie sheet, and bake 15 minutes; reduce heat to 350 and cook 20 minutes more.
Divide the popovers in half then cover with strawberry sauce.
These are big would make a good breakfast.
Strawberry sauce: hull strawberries and wash them.
Combine sugar and cornstarch in a saucepan and stir mix completely.
Slice strawberries into the saucepan and set aside for 20 minutes, stirring occasionally.
Add the liqueur and heat over medium flame until the mixture boils, stirring occasionally.
Remove from heat.
Serve over ice cream, sliced bananas, waffles, pancakes, popovers, with angel food cake or pound cake, or spoon on top of cheesecake.
Strawberries With Molasses Sour Cream Sauce
In a small bowl whisk together sour cream, sugar, vanilla and 2 tablespoons molasses until smooth.
Divide strawberries between 4 bowls and top with sour cream sauce.
Drizzle remaining molasses over servings.
Stir-Fried Vegetables With Sweet And Sour Sauce
Heat the oil in a wok or large, heavy-based frying pan.
Add the garlic, ginger and chillies and stir-fry until just softened, taking care not to brown them.
Add all the vegetables except the bean sprouts to the pan, and stir-fry over a high heat for about 3-4 minutes.
Add the bean sprouts and continue to stir-fry for a further 1 minute, or until the vegetables are cooked as much as you like.
Meanwhile, heat all the sauce ingredients together in a saucepan over a moderate heat stirring constantly until slightly thickened.
Alternatively, place the ingredients in a microwaveable jug and microwave on full power for 3 minutes, stirring once or twice.
Serve the stir-fry immediately and pass the sauce around separately.
Stir-Fried Sweet And Sour Red Cabbage
Cut the tough central stalk out of the cabbage, then shred thinly.
Spread out in a colander, and sprinkle with the salt.
Turn, then leave to drain for 30 minutes.
Rinse under the cold tap and pat dry with kitchen paper.
Mix the vinegar with the water and sugar.
Heat the oil in a wok or a large frying pan until very hot.
Keep the heat high throughout.
Add the cabbage, and stir and toss for 3 minutes.
Add the pine kernels and continue to stir fry for 2 minutes.
Stir the vinegar mixture, and pour into the cabbage.
Add the raisins and plenty of pepper.
Stir fry for 1-2 minutes longer until the liquid has evaporated and serve.
Stir-Fried Sweet And Sour Chicken
By: better homes & gardens meals for one or two.
Cut chicken into 1-inch pieces.
Cut red or green pepper into 3/4-inch squares.
Drain pineapple, reserving juice; set pineapple aside.
In small bowl blend reserved pineapple juice and cornstarch; stir in soy sauce, sherry, honey, vinegar, and pepper.
Set mixture aside.
Preheat a large skillet or wok over high heat; add cooking oil.
Add red or green pepper; cook and stir 2 minutes.
Remove from skillet.
Add more oil, if necessary.
Add chicken; cook and stir until thickened and bubbly.
Add red or green pepper and pineapple; cover and cook 1 minute.
Serve over hot cooked rice.
Adaptable for one.
Stew With Sour Cream Dumplings
In a large cast iron pan or dutch oven or other oven- stove proof pan, cook and stir beef and onion in oil till browned.
Stir in hot water, salt and pepper, tomatoes, paste, and cleaned sliced mushrooms.
Do not clean mushrooms in water, use a mushroom brush or damp paper towel.
Heat to boiling stirring occasionaly and cook for about 1 1/2 hours till beef is tender.
Add carrots and celery and cook another 30 minutes.
Mix water and flour and blend well.
Whisk into meat mixture stirring constantly till thickened.
Reduce heat and make dumplings.
For dumplings, mix all ingredients till a soft dough forms.
Beat vigorously 20 strokes.
Drop dough by spoonfulls onto hot meat mixture and bake in preheated 450 oven for 10 minutes or till dumplings are browned on top.
Tried it in a crock pot, but i imagine you could cook through the day, add the carrots and celery 3/4 hour before dinner, and then place in oven with dumplings on top.
I have a crock pot with removeable crock, which is ovenproof.
Steamed Potatoes With Sour Cream And Caviar
Steam 2 pounds red-skinned potatoes as directed above.
Using a melon ball cutter, scoop a small ball of flesh from the top of each potato.
Fill with 1 teaspoon sour cream and dot with tiny caviar.
Spinach With Sour Cream And Toasted Pine Nuts
In a large skillet cook the pine nuts in the oil over moderate heat, stirring, for 2 minutes, or until they are golden, and transfer them with a slotted spoon to a small dish.
In the skillet cook the onion, stirring occasionally, until it is golden, add the spinach, and cook the mixture, covered, stirring once every minute, for 3 minutes, or until the spinach is wilted and tender.
Stir in the sour cream, the lemon juice, and salt and pepper to taste, remove the skillet from the heat, and sprinkle the mixture with pine nuts.
Spicy Sour Cucumber Salad
Place thinly sliced cucumber into shallow serving disk and pour over spicy sour sauce see recipie.
Chill for 2-3 hours prior to serving.
Notes: i do not know the authentic name of this, but the flavor and preparation method is authentic.
This is a perfect addition to a thai meal.
Spicy Apple Sour Cream Cake
Heat oven to 350.
Mix flour, sugar & pie spice in an ungreased 8″ baking dish.
Mix with fork.
Add butter & stir until mixture resembles coarse crumbs.
Set aside about 1/2 cup.
To mixture in pan, add baking powder, soda, salt & lemon peel.
Stir to mix well.
Add sour cream & eggs & stir until thoroughly blended.
Using rubber spatula, scrape any ingredients clinging to sides, bottom & corners of pan into batter.
Arrange apple slices in rows on batter.
Sprinkle reserved crumb mixture on top; add walnuts.
Bake 55-60 minutes.
Spicey Sour Soup With Garlic
Best soup you will ever eat!!! “.
Cook potatoes in several cups of water until done.
Drain and reserve 2 cups of the potato liquid.
Drain black beans and reserve liquid.
Place black beans and potatos and a small amount of water in a blender and puree.
Mix puree and reserved potato liquid and black bean liquid and simmer over low heat.
While this is simmering, saute onions and garlic in the olive oil, until lightly brown.
Slowly add vinegar and curry to onion/garlic mixture and continue cooking for an additional fifteen minutes.
Then, mix onion/vinegar mixture with the potato/black bean mixture and continue simmering.
Finally, add carrots, corn, tomatoes, and hot sauce and cook over low heat for an additional 30 to 45 minutes.
Serves: 8.
Spicey Sour Sauce
Wash and dry small red chilli pepers.
Remove stems, but do not cut.
Place into clear preserving or jam jar.
Add garlic cloves.
Pour on vinegar until it covers the chilies about 1/2″.
Seal jar and store in cool dark place not the refidgerator for at least one week.
The sauce will keep for up to 2 months, with slightly smoother, richer flavors emerging as the sauce ages.
To serve, pour off a little of the vinegar into a small soy sauce bowl and add a very small dash of fish sauce.
Colour and flavor.
Notes: this spicy-sour sauce is ideal for thai or vietnamese fried foods, especially spingrolls.
It is also wonderful on cold vermicilli, lettuce and beef.
Speedy Sweet And Sour Chicken
Cut chicken into 1″ cubes.
Heat oil in saute pan or wok add chicken and saute over medium heat stirring 1 minute.
Cover and saute 3 minutes stirring 1- 2 times.
Meanwhile thoroghly mix sugar, vinegar, ketchup,soy sauce and hot sauce.
Add to chicken and mix well.
Bring to a simmer.
Cover and cook over low heat until chicken is tender about 5 minutes.
In small cup blend cornstarch and 1 tablespoon water.
Add to centerof pan and quickly stir heat till bubbling.
Southern Sour-Cream Cookies
Heat oven to 400 degrees.
Sift flour, baking soda, baking powder and salt together.
Cream together the shortening and sugar until creamy, add egg and mix.
Stir in the lour mixture, alternating with the sour cream.
Mix in the chopped nuts.
Drop onto ungreased cookie sheet by teaspoonful, 2 inches apart.
Sprinkle with a little sugar and cinnamon ontop of each cookie.
Bake about 8 to 10 minutes until golden brown.
Cookies are soft and plump and are a little like snickerdoodles.
Sour Milk Cottage Cheese
Pour milk into double boiler.
Heat over warm water until soft curd has formed.
Pour into thin cloth bag.
Drain.
Proceed as for sweet milk cottage cheese.
From the recipe files of sylvia steiger, genie the.
Steigers, ci$ 71511,2253, moderator of gt cookbook and planonet lowfat & luscious echoes.
Sour Milk Cake
Preheat oven to 350 degrees fahrenheit sift together flour, sugar, cocoa, baking soda and salt into mixing bowl.
Add egg, butter, sour milk, hot water and vanilla.
Beat preferably with an electric mixer at medium speed for 2 minutes.
Pour batter into a greased 13×9x2-inch baking pan.
Bake at 350 degrees fahrenheit for 20 minutes or until it tests done a toothpick or fork comes out clean.
Cool in pan.
Notes:
* to sour sweet milk, place about 1 t vinegar in a measuring cup and add enough milk to make about 1 cup.
: difficulty: easy.
: time: 15 minutes mixing, 20 minutes baking.
: precision: measure the ingredients.
: tony lill: xios systems corporation, ottawa, ontario, canada: tony@xios.
Uucp.
Sour-Hot Soup (Suan La Tang)
Preparation: soak mushrooms, cloud ear, and lily flowers separately in hot water for 25 to 30 minutes or until soft.
Reserve mushroom liquid in amount specified above.
Next remove stems from mushrooms; discard.
Pick off tough ends of cloud ear; discard ends; coarse chop cloud ear.
Remove tough ends of lily flowers; cut flowers in half.
Set aside until ready to begin cooking.
Slice pork thin, then cut into fine shreds.
Place in small bowl, to which also add wine, soy sauce and sugar; mix well with fingers.
Add cornstarch and mix again to coat evenly.
Slice bean curd in thirds, cut each slice in half, then cut each half into shreds.
Mix up cornstarch paste with cornstarch and stock or water; set aside.
Combine stock, mushroom liquid, vinegar, soy and black pepper.
Bring to simmer; add shredded bean curd; mix with chopsticks to keep bean curd from sticking together.
Simmer for 2 minutes.
While stock is simmering, heat wok and add peanut oil.
Heat oil for 10 seconds; then add shredded pork; stir vigorously with spatulas until pork loses its brown color and turns white.
At this point, add mushrooms, cloud ear, lily flower and bamboo.
Stir for 15 seconds over high heat; add to stock.
Bring stock back to simmer and slowly thicken with cornstarch mixture, adding a little at a time until desired thickness is reached.
Remove from heat and slowly add beaten egg, dripping and folding a little at a time.
Top soup with diced scallions and sesame oil.
Serve immediately.
Sour Mango Slaw
Ginger and garlic.
Let dressing stand 5 to 10 minutes in order to combine flavors.
Add remaining ingredients.
Toss well to coat.
Season with salt and keep refrigerated until ready to serve.
Served as part of: deviled oysters with sour mango slaw & tabasco butter sauce.
Sour Cream Yeast Rolls (Bread Machine)
Place all ingredients in abm, on dough setting.
When complete, shape rools and let rise for 40 minutes Bake at 350 for 15 minutes.