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Sour cream is another milk substitute similar to yogurt, and it even has the added benefit of tenderizing baked goods (like cake, muffins or quick breads). Keep in mind, though, that it will add a ...
Dozens of iconic Southern recipes call for buttermilk, the incomparable cultured milk that lightens, tenderizes, marinates, flavors, and performs other works of kitchen magic.
Ina's recipe calls for sour cream, eggs, milk, vanilla, and lemon zest. Once mixed, add the wet ingredients to the dry and mix only until combined. Don't overmix your pancake batter.
Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Image credits: anon #3. Carrot soup. Rough chopped onion, fat of your choice. Saute until slightly brown. Bunch of rough chopped carrots. Add to the pot, continue sautéing for a couple more minutes.
Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup of milk.
POUR caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. BEAT cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter.
This recipe is SO EASY compared to others in this site. No double boiler, no stirring for 20 minutes," says reviewer Angela. "This sets up nice and fast, and tastes wonderful.