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Archive for Sour cream

15 Secret Ingredient Tricks to Transform Your Meals via [rd.com]

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Try these surprising ways to transform your favorite recipes using everyday pantry items.

1. Transform guacamole with yogurt
Yogurt and sour cream can add so much zing to guacamole! Line the bottom of a strainer with cheesecloth, a coffee filter, or paper towels and set over a medium bowl. Spoon in 1/2 cup plain yogurt, cover, and chill 8 hours or overnight until yogurt “cheese” is thick and creamy. Mix up all your favorite guacamole ingredients in a large bowl. Then fold in the yogurt cheese and 1/2 cup sour cream to make an amazing dip.

2. Add zing to pasta with lemons
Skip the salt when you boil the pasta, instead squeeze in half a lemon. You’ll give your pasta some zip, and cut down on your sodium intake.

3. Make perfect steaks with coffee
Mix fine coffee grounds into a spice rub for a rich, aromatic flavor. For an especially good combination, mix together ground espresso or other coffee, paprika, chili powder (or pure ancho chile powder,) cumin, salt, and freshly ground black pepper. Add a touch of sugar.

4. Whip up sensational scrambled eggs with cream cheese
Once you try this dish, you may never want your eggs any other way. Cream cheese gives the eggs a smooth texture that is irresistible. Melt 2 tbsp. butter and 1/4 cup cream cheese in a skillet before adding the beaten egg mixture. Cook over medium-low heat until the eggs are just firm yet moist.

5. The secret to great gazpacho soup? Bread.
Most soups are enriched with cream or a mixture of butter and flour. Give your gazpacho body with a different thickener: bread. Just puree 1 slice of bread, torn into pieces, right along with the vegetables (as per your usual gazpacho recipe) for a delightful texture and refreshing taste.

6. Take potato salad from blah to amazing with horseradish
Potato salads tend to be mild and creamy from mayonnaise or sharp and puckery from vinegar. But for a truly amazing potato salad, prepare your usual potato salad recipe, and simply stir in a teaspoon or two of prepared horseradish.

7. Give pasta sauce an instant makeover with sour cream
To give your sauce a rich flavor, stir in 1/4 cup sour cream per 2 cups sauce. Cook over low heat until sour cream blends into the sauce. Keep the sauce warm over low heat, but don’t allow it to boil or the sour cream may curdle.

8. Cook juicier meatballs with applesauce
Grandmas have used this trick for decades. Combine 1 1/2 pounds of ground beef, 2 slightly beaten eggs, 1 cup bread crumbs, 1 cup applesauce, 1 teaspoon salt, and freshly ground black pepper, to taste. Shape into balls and roll in flour. Brown them in a skillet and then add your favorite pasta sauce and simmer until cooked through.

9. Take breaded chicken to the next level with Cheez-Its
Use cheese crackers such as Cheez-Its in the breading. First soak the chicken in evaporated milk and fresh lemon juice for 2 to 4 hours, then dip in seasoned flour, beaten egg, and finally the crushed cheese crackers. Pan-fry or bake as usual.

10. To give robust flavor to a creamy soup, mix in salad dressing
Stir in some bottled blue cheese salad dressing toward the end of cooking your soup and enjoy the mouthwatering results!

11. Make zesty barbecue spare ribs with V8 juice
Combine 1 and 1/2 cups spicy V8 juice, 2/3 cup peach or apricot nectar or pineapple juice. 1/2 cup spicy barbecue sauce, and 1 teaspoon Worcestershire sauce. Mix with 3 pounds boneless country spare ribs in a baking pan, cover with foil, and bake at 350°F until tender, about 2 hours.

12. Jazz up an ordinary orange glaze with Earl Gray tea
To make an orange-scented sauce for pan-seared chicken or pork, remove the chicken from the pan and keep warm. Saute 1/3 cup chopped shallots in 1 teaspoon olive oil in the same pan. Add 1 cup chicken broth, 3/4 cup fresh orange juice and 2 Earl Gray tea bags. Boil until the liquid is reduced to 3/4 cup. Remove the tea bags and whisk in 1 1/2 teaspoons honey and 1 tablespoon unsalted butter.

13. The secret to getting a moist, light texture in Focaccia bread is to add instant mashed potatoes
Prepare the mashed potatoes according to package directions and cool for 10 minutes. Combine the flour and salt in a large bowl, and make a well in the center. Stir the mashed potatoes and the yeast in as per your favorite Focaccia recipe.

14. Make quick and tasty Pad Thai with ketchup
Pad Thai is one of those dishes you never feel like you can make at home. Well, we found something in your pantry that packs all the right flavors — ketchup! This condiment works perfectly as the base for a Pad Thai sauce. In a bowl, whisk together 1/2 cup ketchup, 3 tbsp. fish sauce, 3 tbsp. sugar, and 2 tbsp. lime juice. Voila! Stir-fry with meat/veggies and cooked noodles as per the directions of your favorite Pad Thai recipe.

15. Add delicious flavor to vegetarian chili with chocolate chips
For deep, rich tasting chili, stir in semi-sweet chocolate chips at the end of cooking. After you’ve cooked the chili, remove from the heat and stir in 2 tablespoons semi-sweet chocolate chips, salt and pepper.




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TIRAMISU Pancakes via [steamykitchen]

Tiramisu Pancakes

A few days ago, I put a call out on Twitter for help.

Marscapone help, to be specific.

Tiramisu Many people came to the rescue, however
it was @Ivoryhut her
responded with a recipe idea that went beyond delectable.

Tiramisu Pancakes.

oh. hell yeah.

Why not have dessert for breakfast? Oh wait, this is getting
confusing. Tiramisu Is breakfast for dessert, because there’s coffee in
it right?


huh?! Never mind! Just….just…go make these pancakes!

And while you’re at it, come visit Ivory Hut food blog –  This woman can
make bread, the most beautiful striped bread
even! (and no, Ivory Hut is not her name, it’s her blogname!)

These photos and recipes are from Ivory Hut – enjoy!

~Jaden

These amazing Tiramisu Pancakes started out as a casual idea spurred
by a tweequest for things to do with half a cup of mascarpone, and the
fact that I had just posted a pancake recipe on my blog. Five batches
of pancakes later and more mascarpone cream ingested than I care to
reveal (more than half of which was simply the result of gluttony), I
now have what is proving to be the favorite breakfast item in my house.
The fact that it also easily works as a dessert gives it extra
versatility points.

The maple-butter glaze is optional, but it gives the pancakes a
nice boost of sweetness and extra maple flavor to remind you that these
are, in fact, pancakes. The mascarpone cream is what really pulls it
all together. If you’re serving this to kiddies, you can substitute
sweetened espresso or very strong coffee for the liqueur. That is, if
they’re allowed to have coffee.

I also maintain that, as decadent
as it sounds, it might be a tad healthier than regular pancakes
because you’re not drowning it in syrup. Really, there isn’t much sugar
in this recipe. For the entire batch, even if you make the glaze, you
only use about 4 tablespoons of maple syrup. That’s less than a
tablespoon per person. I think that more than makes up for the extra
mounds of cream.

~Ivory Hut

==========

Tiramisu Pancakes

recipe from Ivory Hut

(Serves about 5 reasonably hungry people)

For the pancakes:
2
cups all-purpose flour
2 tablespoons sugar
2 tablespoons cocoa
powder, slightly rounded, sifted
2 teaspoons baking powder
1/2
teaspoon baking soda
a generous pinch of salt

1 1/2 cups milk
1/2
cups sour cream
3 large eggs
4 tablespoons butter, melted
2
teaspoons vanilla
2 tablespoons instant coffee

For the glaze
(optional):
1/4 cup maple syrup
3 tablespoons softened butter
2
tablespoons coffee liqueur

For the cream:
4 oz. mascarpone
cheese
1 cup whipping cream
2 tablespoons coffee liqueur
2
tablespoons maple syrup

Instructions:

Start by preparing the cream and the glaze. For the
cream, beat all ingredients together and whip until you have soft
peaks. Set aside in the refrigerator. (Tip: this cream tastes amazing,
and is what really makes these pancakes. If you like generous amounts
of cream on your pancakes, you might want to make a double portion.)
The glaze is optional, but very, very (and I mean very) good. Simply
combine the ingredients well. Set aside.

In a medium bowl, combine the flour, sugar, cocoa
powder, baking powder, baking soda, and salt. Make sure the cocoa
powder is well sifted, so that it will dissolve evenly.

In a separate bowl, combine the milk and sour cream
until smooth (it helps to slowly dilute the sour cream with the milk
while whisking, which reduces the chances of clumps). Add the instant
coffee powder and mix well until dissolved. Whisk in the eggs, melted
butter, and vanilla. Add the wet mixture to the dry ingredients, mixing
gently until you have a slightly lumpy batter but without any large
clumps of flour. If batter is a little runny, add a tablespoon or two
of flour.I like to transfer my batter to a measuring cup or something
else with a spout, for easier cooking.

Let the batter sit while
you preheat your griddle. When griddle is hot, drop batter in portions
desired (1/4 cup for regular-sized pancakes) onto the greased griddle.
When bubbles come up and edges look cooked, gently flip to cook the
other side. Once pancakes are cooked, transfer to a plate.

Spread a small amount of the maple glaze over the top
of the pancake so it soaks in while still hot. Continue with the
remaining batter until done.

To serve, dollop a generous amount of the cream in
between layers of pancakes. Top with more cream, and then top with
shaved chocolate, or a light dusting of sifted cocoa powder.

Serve
with extra cream and/or glaze on the side for dipping. A bonus: these
pancakes taste amazing even when cold.


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