SOUR CREAM CHIVE BISCUITS
Provided by Food Network
Categories side-dish
Time 45m
Yield 10 to 12 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
- Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
- Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.
CREAMY CHIVE AND HORSERADISH SAUCE
This sour cream and chive sauce heats things up a bit with the addition of horseradish.
Provided by Food Network Kitchen
Time 15m
Yield 8-10
Number Of Ingredients 4
Steps:
- Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth.
SOUR CREAM CHIVE BREAD
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 pieces).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED POTATOES WITH CHIVE SOUR CREAM
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
- Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
- When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.
CHIVE TOFU SOUR CREAM
Steps:
- Steam or boil tofu for 3 minutes. Drain then blend with other ingredients. Add chives or scallion greens.
SOUR CREAM AND CHIVE MASHED POTATOES
Provided by Kelsey Nixon
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
- Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
- Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
- Transfer to serving bowl and garnish with chopped chives.
CHIVE SOUR CREAM
Categories Condiment/Spread Sauce Quick & Easy Wheat/Gluten-Free Chive Sour Cream Gourmet
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- In a bowl whisk together chives, sour cream, and pepper and salt to taste. Chive sour cream may be made 1 day ahead and chilled, covered.
SOUR CREAM AND CHIVE POTATO TOPPING
This simple topping is a little different because it contains sugar as well as salt and a generous amount of pepper. The sugar tames some of the tartness of the sour cream. My Dad made this topping while I was growing up so a baked potato is not complete without it!
Provided by Mrs_Kupkake
Categories Low Protein
Time 7m
Yield 1/2 cup, 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Measure ingredients into a small bowl.
- Stir.
- If you use butter on your potato, add that first and mix it.
- Then top with 1-2 Tbs of topping.
Nutrition Facts : Calories 58, Fat 5.1, SaturatedFat 3, Cholesterol 13.3, Sodium 214.5, Carbohydrate 2.7, Fiber 0.3, Sugar 2.4, Protein 0.8
SOURED CREAM & CHIVE JACKET POTATOES
Try these baked potatoes for lunch, supper or as a side dish at a barbecue. You can turn any leftovers into a potato salad and even the skins can be baked again for a snack
Provided by Tom Kerridge
Categories Lunch, Side dish
Time 1h30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Prick the potatoes with a fork and toss in the oil and some sea salt. Bake directly on the oven rack for 1 hr 20 mins until soft.
- Combine the soured cream, shallots, chives and some seasoning. Cut a cross in the top of each jacket and serve with the soured cream mixture.
Nutrition Facts : Calories 291 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SOUR CREAM AND CHIVE DAMPER (AUSTRALIAN BREAD)
Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!
Provided by Nif_H
Categories Quick Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
- Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
- Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.
Nutrition Facts : Calories 310.7, Fat 8.3, SaturatedFat 4.9, Cholesterol 22.2, Sodium 1053.7, Carbohydrate 49.2, Fiber 1.8, Sugar 0.2, Protein 8.7
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
SOUR CREAM AND CHIVES DIP
This recipe was on the back of the plant tag that was in chives I bought for my garden. I bet it would be good on a baked potato too.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix and serve!
Nutrition Facts : Calories 33.6, Fat 3.2, SaturatedFat 2, Cholesterol 6.6, Sodium 46.8, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 0.6
SOUR CREAM AND CHIVE POTATO BAKE
Make and share this Sour Cream and Chive Potato Bake recipe from Food.com.
Provided by katew
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200 C.
- Boil potatoes till tender, about 15 minutes.
- Drain, cut in half, place in baking dish cut side up.
- Whisk together sour cream, cream, cheeses, chives, salt and pepper.
- Pour over potatoes.
- Cook 20 - 30 minutes until top is golden.
Nutrition Facts : Calories 710.1, Fat 47.6, SaturatedFat 29.2, Cholesterol 153.5, Sodium 454.6, Carbohydrate 53.1, Fiber 6.1, Sugar 4.5, Protein 20.3
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