53990 kettle sour horseradish Recipes

sour cream, egg, lightly beaten, soft, fresh breadcrumbs, fresh lemon juice, seafood seasoning, prepared horseradish, freshly ground black pepper, fresh lump crabmeat, drained, butter, olive or vegetable oil, english muffins, thick slices canadian bacon, eggs

sour cream (reduced fat is ok), worcestershire sauce, plain yogurt, garlic clove, minced, dijon mustard, lemon juice (fresh is best ), prepared horseradish, minced fresh parsley

horseradish root, white vinegar, enough to cover, white sugar

horseradish root , as desired, white vinegar , as required, salt , as required

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

sour cream, white sugar, salt, all-purpose flour, eggs, beaten, vanilla extract, cherry pie filling, prepared graham cracker crust

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

sour cream, prepared horseradish, fresh chives chopped, kosher salt and pepper

sour cream, prepared horseradish, red wine vinegar, sugar, salt, dry mustard, coarsely ground pepper, cut beets, rinsed, well-drained, and diced

sour cream, prepared horseradish drained, scallions thinly sliced, flat-leaf parsley finely chopped, salt and pepper, fresh lemon juice

sour cream, sliced fresh chives, refrigerated horseradish, lemon zest, coarsely ground pepper, salt, garnish: sliced fresh chives

horseradish, grated, cider vinegar, olive oil, salt, sugar, dry mustard (coleman s preferred), ground pepper

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.