Sour Cream And Onion Bread Food

BONNIE'S SOUR CREAM AND ONION ROLLS

Steps:

• 1. EQUIPMENT: You will need a medium sized mixing bowl, thermometer, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put into a medium sized mixing bowl. (you will not use all the flour) Add sugar, onion, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese, water, and sour cream in a blender until smooth. In a small saucpan, add the cottage cheese mixture and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. (When it gets thick, use your fingers) Use the same bowl you mixed it in. Cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. BAKING SHEET I use a insulated baking sheet with parchment for easy cleanup and best baking results.
• 6. (SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, and add as little flour as necessary. Turn out onto the bread board dusted with flour, and form into a long log with your hands. Cut it in half, then cut each half in half. Continue until you have 16 uniform pieces. Place on a parchment covered insulated baking sheet. Place in the pre-heated oven (350 degrees) and bake for about 18 to 20 minutes, depending on your oven. Remove the rolls from the oven and butter the tops. Enjoy!
• 7. Cook's Tip: These rolls brown very quickly, so keep an eye on them!

OREGON SOUR CREAM ONION BREAD

Steps:

• Saute onion in butter until golden.
• Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
• Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
• Gradually add 4 cups of flour.
• Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
• Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
• Punch dough down and let rise 10 minutes.
• Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
• Allow to rise until doubled, about 20 to 30 minutes.
• Beat egg and water.
• Gently brush loaves with egg wash.
• With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
• Bake in preheated 375 degree oven for 50 minutes or until well browned.

SOUR CREAM AND ONION DIP

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Put the potatoes in a large pot of unsalted water; bring to a simmer and cook until tender, about 8 minutes. Drain the potatoes in a colander, then return them to the pot over low heat, shaking until they are dry, about 1 minute. Rice or mash the potatoes using a food mill or potato masher.
• Peel the onion, cut off the ends and slice crosswise into 1/2-inch-thick rounds. (You should have 4 slices.) Lay the slices flat on a large plate and sprinkle each with 1/2 teaspoon of the sour cream and onion seasoning.
• Heat the vegetable oil in a 10-inch cast-iron skillet over medium low until it shimmers. Add the onion slices, seasoned-side up, and cook until the onions are fairly soft and the bottoms turn slightly golden-brown, about 6 minutes. Flip the onions and sprinkle each of the four exposed sides with another 1/2 teaspoon of the sour cream and onion seasoning. Remove the skillet from the heat.
• Whisk together the flour, baking powder, salt and 1/2 teaspoon of the sour cream and onion seasoning in a large bowl. Stir in the mashed potatoes, breaking up any clumps, until the potatoes are well-coated with flour.
• Whisk together the milk, sour cream and egg in a separate large bowl. Add the milk mixture to the flour mixture and stir until just combined. The batter will be heavy and thick; do not overmix.
• Scrape the batter into the skillet over the onions and use a knife or spatula to smooth the top. Bake until the loaf is golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to unmold. If the onions stick to the pan, gently lift from the skillet and place back on top of the loaf. Sprinkle with the dried chives. Let cool another 20 minutes before serving.
• Whisk together the chives, buttermilk powder, onion powder, salt, nutritional yeast, garlic powder and sugar. Store extra mix in an airtight container for up to 2 weeks. Makes about 1/4 cup.

SOUR CREAM BREAD

Steps:

• Rapid cook, medium crust.
• Place ingredient into bread machine as per manufacturer's instructions.
• I don't usually have the sour cream at room temperature and I never have any problems with it.
• The one thing I watch for is that the flour tends to hide in the corners of my machine.
• I just use a spatula and gently push it into the dough.

SOUR CREAM AND ONION BISCUITS

Steps:

• Place a rack in middle of oven; preheat to 425°F. Whisk salt, pepper, baking powder, baking soda, sugar, and 2½ cups flour in a large bowl to combine. Add chilled butter and toss to coat. Using your hands, work butter into dry ingredients until there are lots of flat pieces and pea-size bits. Add scallions and toss to evenly distribute.
• Create a well in the center of mixture and add 1¼ cups sour cream into the center. Using a fork and working in circles, mix until large shaggy clumps form. Turn dough out onto a lightly floured surface and knead once or twice until it comes together (flour your hands if needed). If there are any loose bits, add them to center of dough and knead once more to incorporate. Pat dough into an 8x4" rectangle about 1" thick.
• Working from a short side, fold dough in thirds as you would a letter. It doesn't need to overlap perfectly. Pat dough into another 8x4" rectangle, then fold dough in thirds like a letter one more time. Pat dough back into an 8x4" rectangle and cut in half lengthwise. Cut each half crosswise into 4 squares for a total of 8 biscuits.
• Transfer biscuits to a parchment-lined baking sheet. Brush tops gently with melted butter; sprinkle with sea salt. Bake biscuits until golden brown, 18-22 minutes. Serve warm with sour cream (or more butter!) for slathering.

CRISPY SOUR CREAM AND ONION CHICKEN

Steps:

• Pat chicken dry, and season both sides with salt and pepper.
• In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
• In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
• Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
• Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
• Serve chicken with more chives and lemon wedges for squeezing.

SOUR CREAM BURGERS

Steps:

• In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
• Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
• Grill the patties for 6 to 8 minutes per side, or until well done.

CARAMELIZED ONION AND SOUR CREAM SPREAD

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
• Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
• Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
• A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.