recipes using sour cream?

Question

a friend works for daisy and gave us a bunch

Answer 1

you can find over 200 recipes at allrecipes.com

Here's the search I did using sour cream in the search...
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=sour+cream

Answer 2

Gee there are so many you should check out the Daisy website(http://www.daisybrand.com/index.html) or go to allrecipes.com or recipezarr.com and do an ingredient search. If you have to use it all up it would be a good idea to cook a variety of dishes and then freeze them for later since frozen sour cream will not preform th same. Personally I would recommend a cheese cake or a strognoff to use a large amount at one time. Good Luck!

Answer 3

Lunch Box Sour Cream Cookies Recipe Serves/Makes: 5 dozen 3/4 cup butter 1 1/2 cup sugar 1 egg 1/2 cup sour cream 1 teaspoon vanilla 3 cups sifted all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 cup sugar or cinnamon sugar pecan halves Directions: Cream butter and sugar until light and smooth. Add egg; beat until fluffy. Stir in sour cream and vanilla. Sift together the flour, salt, baking soda, and baking powder. Stir sifted dry ingredients into the creamed mixture. Chill for 1 to 2 hours. Place small balls of dough onto greased baking sheet. Grease bottom of a glass then dip in sugar or cinnamon sugar. Press each ball of cookie dough into a thin circle with sugared bottom of glass. Press a pecan half into the top of each cookie. Bake at 350 for 8 to 10 minutes, or until lightly browned. Remove to racks to cool.

Answer 4

Beef Strogonoff has Sour cream in it. In its simplest just saute up some beef and fresh mushrooms add some stock and thicken it up and serve over pasta. salt and pepper to taste. Add the sour cream right before serving.

You can make a lot of dips with sour cream too. Just buy a packet of lipton french onion soup mix or ranch dip mix and add it to a container of sour cream. Its great with potato chips or veggies.

I like to put sour cream on my nachos or any mexican dish i make also.

Good Luck

Answer 5

Soft chocolate chip cookies.

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1/4 granulated sugar
1/4 cup packed light-brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
3 tablespoon sour cream
3/4 cup semisweet chocolate chips
3/4 cup milk-chocolate chips.

1. Pre-heat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.

2. Using a 1 1/2-inch ice cream scoop or tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

Answer 6

since it is summer use some of that sour cream in your potato salad, use half mayo and half sour cream, it's really yummy

Answer 7

cucumber,onion salad. yum. i don't have exact measurements but its two or three cukes sliced one or two onions sliced a little dill weed and sour cream mix together refrigerate to let the flavors combine. yummy.

Answer 8

recipes dounot use sour cream.

if you cook certain recipes you can use sour cream.

Answer 9

WOW I love sour cream, you are SO lucky!! I hope you like these, enjoy!!!

RAISIN SOUR CREAM PIE

Flaky Pie Crust:

2 cups sifted pastry flour
3/4 cup Crisco
1 teaspoon salt
4 to 6 tablespoons ice water

Sift together flour and salt. Add half the Crisco, broken into tiny pieces. Work the Crisco into the flour gently with your fingertips until the mixture contains walnut sized lumps.
Sprinkle water over flour, stirring quickly until the dough just begins to hold together. Press mixture together, place in a ziploc bag and store in the refrigerator one to two hours to rest.

Remove from refrigerator 15 to 20 minutes before rolling out and allow to sit at room temperature.

Roll out thinly and line two 8 inch pie pans. Using a fork, pierce the crust in several places and bake in a 400°F oven until lightly golden but not brown.


Filling:

2 cups sour cream
3 egg yolks
3/4 cup brown sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup raisins
1/2 cup water

In a small covered sauce pan, cook raisins with water until liquid is absorbed (about five minutes). Allow to cool.
Combine sugar and flour. Add beaten egg yolks, sour cream, cinnamon and vanilla.

Cook in a double boiler until mixture begins to thickened. Mix in raisins, and divide evenly into two 8 inch prebaked pie crusts.

Spread with meringue.


Meringue:

3 egg whites
6 tablespoons sugar

Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar.
Spread meringue on top of raisin filling. Sprinkle lightly with sugar.

Bake at 350°F until meringue is lightly golden (about 12 minutes).

Makes two 8 inch pies.

Serve at room temperature with whipped cream.


SOUR CREAM CHICKEN ENCHILADAS

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.
In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Answer 10

Please check this links there are has a lot of recipe there!!!!!!!!!!!!!!!!!!!!!
http://www.daisybrand.com/RecipeSearchForm/recipesearch.aspx
http://homecooking.about.com/library/archive/blsourcream.htm