164851 jewish pound sour cream Recipes

yellow cake mix or 1 (18 1/4 oz) package vanilla cake mix, vanilla instant pudding mix, granulated sugar, unsweetened cocoa powder, ground cinnamon, sour cream, vegetable oil, eggs, pure vanilla extract, sweetened flaked coconut (optional), chopped pecans (optional) or 1 cup walnuts (optional), sugar (optional), vegetable oil , and flour for dusting the pan or pam cooking spray, for baking

sour cream, baking soda, sugar, divided, shortening or butter, eggs, all-purpose flour, salt, vanilla extract, fresh strawberries, sliced, sweetened whipped cream

sour cream, condensed cream of chicken soup, white wine, skinless, boneless chicken breasts

cream of chicken soup, sour cream, chopped green chilies, flour tortillas, shredded cheddar cheese, chopped cooked chicken

sour cream, icing sugar (sifted after measuring), whipping cream, vanilla extract

sour cream, lemon juice, warm milk (70° to 80°), butter, softened, egg, grated lemon peel, sugar, salt, baking soda, king arthur unbleached bread flour, active dry yeast, cream cheese, softened, sugar, lemon juice, lemon peel

cream cheese, softened, sour cream, chopped sweet red pepper, chopped onion, lemon juice, dill weed, pepper, tubes (12 oz each) refrigerated buttermilk biscuits, minced fresh cilantro

sour cream, white sugar, all-purpose flour, almond extract, all-purpose flour, unbaked pie crust, sliced fresh or frozen peaches, brown sugar

sour cream coffee cake, butter, white sugar, eggs, flour, baking soda, baking powder, salt, sour cream, cinamon, brown sugar

sour cream potato soup, bacon, diced, onion, diced, stalks celery, diced, all-purpose flour, salt and pepper, water, chicken broth, potatoes, sour cream, cook the bacon pieces in a heavy soup pot until they start to brown ., add onion and celery and cook until just soft. sprinkle in the flour, cook for 3 minutes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until potatoes are soft, about 30 to 40 minutes., in a separate bowl, ladle in 2 cups of the soup broth. whisk the sour, cream into broth until well blended. whisk the mixture back into the, soup. heat for 3 minutes. adjust seasonings., serve warm. sprinkle parsley atop each serving.

cream of chicken soup, diced green chilies, drained, skim milk, ground cumin, light sour cream, cubed chicken, cubed, light cream cheese, softened, onion, chopped, flour tortillas, monterey jack cheese, shredded

cream of chicken soup, sour cream, rotel tomatoes & chilies, valley fresh chicken, drained, mild cheddar cheese, shredded, monterey jack cheese, shredded

sour cream, sugar, rum, vanilla, unflavored gelatin, cold water, heavy cream , whipped

sour cream, lemon juice, warm milk, butter, egg, grated fresh lemon rind, sugar, salt, baking soda, bread flour, active dry yeast, softened cream cheese, powdered sugar, lemon juice, grated fresh lemon rind

cream cheese,softened, sour cream, chopped sweet red pepper, chopped onion, lemon juice, dill weed, pepper, tubes (12 oz.ea.) refrigerated buttermilk biscuits, minced fresh cilantro