Sour Cream And Onion Popcorn Or Snack Shaker Copycat Food

HOMEMADE SOUR CREAM AND ONION CHIPS

Steps:

• Whisk together 8 cups water with 1/4 cup of the salt. Place the sliced potatoes into the water-and-salt solution and let soak for at least 20 minutes. After they have soaked, dry thoroughly on a paper towels or dish towels.
• Heat the oil a large Dutch oven to 350 degrees F.
• In a spice grinder, combine the buttermilk powder, onion powder, garlic powder, sugar, dill and the remaining 1 teaspoon salt. Grind into a homogeneous powder.
• In handful-size batches, fry the potatoes until they just turn golden brown, 2 to 3 minutes. Toss immediately in a large bowl with some of the spice mixture. Then place them on a baking sheet and sprinkle them again with some of the spice mixture.
• Hold them in semi-airtight container for a few days, if you can stand it that long.

SOUR CREAM AND ONION POPCORN OR SNACK SHAKER (COPYCAT)

Steps:

• stir all together.
• adjust for taste and put in a shaker container.
• add liberally to buttered popcorn, chips, crackers, whatever.

SKOR SHORTBREAD

Steps:

• Preheat oven to 300°F
• Coarsely chop 1 chocolate bar into 1/4-inch pieces, about 1/3 cup. Set remaining bar aside.
• In med bowl, using and electric mixer, beat butter until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla and salt.
• Using a wooden spoon, stir in 1 cup flour until just mixed. Stir in remaining flour with chopped skor until just mixed.
• Scrap dough into ungreased 8" square baking dish. Lightly flour fingers, then pat mixture into even thickness. Using a fork pierce dough every inch.
• Finely chop remaining bar and sprinkle over top of dough.
• Bake until edges are deep golden and center is pale golden, about 35-40 minutes
• Remove from oven. Cut into squares immediately. Cool completely in pan.

SOUR CREAM AND ONION BURGERS

Steps:

• Heat the coals or gas grill for direct heat.
• Mix all the ingredients except the buns and lettuce.
• Shape into 8 patties 1/2" thick.
• Cover and grill patties 4-6" from heat for 10-15 minutes till juices run clear.
• Serve with lettuce and buns.

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.

ONION & GARLIC POPCORN

Steps:

• Melt thebutter.
• Combine with the other ingredients.
• Drizzle over popcorn, mixing well.
• Note:If you pop your popcorn in oil,leave out the butter& just sprinkle powders over the popcorn while hot.
• Or, pop it in the microwave and add the powders to the popper before popping.

SOUR CREAM AND ONION SALMON

Steps:

• Preheat oven to 400.
• Spray baking sheet with 1/2" sides with oil.
• Place Salmon on it or a bed of seasoned carrots and then Salmon.
• Squeeze lemon juice over Salmon.
• Sprinkle seasoned salt over Salmon.
• Spread sour cream over Salmon.
• Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
• Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.