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White Cheese Sauce
Pantry Mexican

White Cheese Sauce

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Reduce the heat to medium-low and stir in shredded cheese until melted. Mix in sour cream and green chiles; cook, stirring occasionally and without letting it boil, just until heated through.

By Wilemon

Wasabi - Jalapeno Sauce
Pantry Asian

Wasabi - Jalapeno Sauce

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Easy Creamy Pesto
Pantry Italian

Easy Creamy Pesto

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
  2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Bill's Blue Cheese Dressing
Pantry American

Bill's Blue Cheese Dressing

4.7

Prep
5 min
Cook
Total
1445 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, and Worcestershire sauce together in a bowl until well combined. Stir in mustard powder, garlic powder, salt, and pepper, then stir in blue cheese. Cover and refrigerate for 24 hours before serving.

By Jackie

Green Goddess Dip
Pantry American

Green Goddess Dip

4.4

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend the sour cream, mayonnaise, garlic, parsley, tarragon, lemon juice, and anchovy fillets in a food processor or blender until smooth and creamy; transfer to a bowl. Gently stir the minced chives into the sour cream mixture; season with salt and pepper. Refrigerate at least 1 hour before serving.

By TerryWilson

Buttermilk Ranch Dressing with Greek Yogurt
Pantry American

Buttermilk Ranch Dressing with Greek Yogurt

4.5

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!
Pantry American

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mash blue cheese and buttermilk together in a small bowl with a fork until mixture resembles large-curd cottage cheese.
  2. 2 Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.
  3. 3 Enjoy!

By LUCKYME9

Avocado Dressing I
Pantry American

Avocado Dressing I

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a blender or food processor, place the avocado, sour cream, blue cheese, cottage cheese, lemon juice, Worcestershire sauce, onion salt, garlic powder, salt, and pepper. Blend until smooth. Cover, and refrigerate 30 minutes, until chilled.

By Sara

Creamy Lemon Dressing
Pantry American

Creamy Lemon Dressing

4.6

Prep
5 min
Cook
Total
20 min

Instructions

  1. 1 Combine lemon juice, zest, garlic, Dijon mustard, salt, and pepper in a medium bowl. Slowly whisk in olive oil until thickened. Whisk in sour cream until well combined. Transfer dressing to a sealable container.
  2. 2 Chill dressing in the refrigerator, 15 minutes to overnight.

By Ava Flavah

Avocado Tzatziki
Pantry American

Avocado Tzatziki

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, combine the avocado, garlic, lemon juice, sour cream and cucumber. Mash with a fork until smooth. If your avocado is not quite ripe enough, you may wish to use a food processor. Season with red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover and refrigerate for 1 hour before serving.

By ambolicious

Homestyle Garlic Ranch Dressing
Pantry American

Homestyle Garlic Ranch Dressing

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until the dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in the refrigerator for up to 1 week. Shake before serving.

By gbrlbll

Chef John's Creamy Blue Cheese Dressing
Pantry American

Chef John's Creamy Blue Cheese Dressing

4.8

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 Place mayonnaise, sour cream, and buttermilk in a bowl. Add garlic, black pepper, dry mustard, salt, sugar, cayenne, and Worcestershire sauce. Whisk together thoroughly.
  2. 2 Mix grated blue cheese into the cream base a little at a time to ensure it is evenly incorporated and doesn't clump.
  3. 3 Cover the bowl with plastic wrap and refrigerate for at least 3 hours (preferably overnight) to consolidate the flavors.

By John Mitzewich

Creamy Vegetarian Pasta Sauce
Pantry American

Creamy Vegetarian Pasta Sauce

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Strawberries Romanoff
Dinner French

Strawberries Romanoff

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
  2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Easy Crab Puffs
Dinner French

Easy Crab Puffs

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
  3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
  4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
  5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
  6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Different Chicken Cordon Bleu
Dinner French

Different Chicken Cordon Bleu

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Lay a ham slice, then a cheese slice on top of each breast.
  3. 3 In a medium bowl combine the soup, sour cream, wine, garlic powder, parsley, salt and pepper. Mix well and pour mixture over chicken/ham/cheese pieces. Top all with the dry stuffing mix to cover.
  4. 4 Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is cooked through and juices run clear.

By Jennifer

Quick Meatball Stroganoff
Dinner French

Quick Meatball Stroganoff

4.5

Prep
5 min
Cook
55 min
Total
60 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
  2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
  4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Cordon Bleu Chicken Rolls
Dinner French

Cordon Bleu Chicken Rolls

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
  3. 3 Place a piece of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese jellyroll-style, then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
  4. 4 Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter, then roll in crumbs, turning to coat thoroughly. Place coated rolls in the prepared baking dish.
  5. 5 Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
  6. 6 While the chicken is cooking, prepare the cordon bleu sauce: Mix together condensed soup, sour cream, and lemon juice in a small saucepan. Heat over low heat, stirring occasionally, until combined.
  7. 7 Serve sauce hot over chicken rolls. Enjoy!

By Michelle

New Quiche Lorraine
Breakfast French

New Quiche Lorraine

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Reserve about 2 tablespoons drippings in the skillet.
  3. 3 Add onion and garlic to the skillet; cook and stir over medium heat until onion is softened, 5 to 10 minutes.
  4. 4 Place thawed pie crust in a pie dish; prick holes in bottom and sides of crust using a fork.
  5. 5 Bake in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C).
  6. 6 Whisk half-and-half and sour cream together in a bowl; beat in eggs. Stir in Swiss cheese, bacon, onion mixture, parsley, salt, black pepper, and cayenne pepper; pour into crust.
  7. 7 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes. Cool before slicing into wedges, 10 minutes.

By MKCortes Latin Goddess

Fresh Fruit Breakfast Lasagna
Breakfast French

Fresh Fruit Breakfast Lasagna

4.5

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
  2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
  3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Crème Fraîche Chicken
Dinner French

Crème Fraîche Chicken

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
  3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
  4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy