UPSIDE-DOWN SOUR CREAM AND ONION POTATO BREAD
Okay, what if you took a sour cream and onion chip and turned it into a skillet bread? Mashed potatoes give the loaf tenderness and flavor while the onions on top are loaded with a tangy homemade seasoning mix. It's impossible to eat just one slice. If your pantry is short on dried spices, swap in a packet of French onion soup seasoning and use in place of the homemade mix for an equally tasty loaf.
Provided by Food Network Kitchen
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
ONION DILL BREAD
This flavorful loaf is a nice accompaniment to a light lunch featuring chicken or tuna salad. It owes its richness to cottage cheese and sour cream. - Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.
Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 211mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
SOUR CREAM AND ONION DIP
Provided by Ree Drummond : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
SWEET ONION SPOON BREAD
This unique recipe has been a family-favorite secret for years. The layers of tangy cheese, sour cream and sweet onions in this moist cornbread taste so great together! Chopped green chiles could add some fun zip. -Heather Thomas, Fredericksburg, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small nonstick skillet, saute onions in butter until tender; set aside., Meanwhile, in a large bowl, combine the corn, muffin mix, egg whites and milk. Pour into a 9-in. square baking dish coated with cooking spray. Combine sour cream and onions; spread over batter. Sprinkle with cheese., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition Facts : Calories 191 calories, Fat 6g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 361mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
OREGON SOUR CREAM ONION BREAD
Make and share this Oregon Sour Cream Onion Bread recipe from Food.com.
Provided by AmyZoe
Categories Yeast Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 766.1, Fat 26.1, SaturatedFat 15.3, Cholesterol 82.2, Sodium 1004.1, Carbohydrate 114.1, Fiber 5.4, Sugar 2.4, Protein 18.2
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
BONNIE'S SOUR CREAM AND ONION ROLLS
These Sour Cream Onion Rolls are light, tender and soft morsels of goodness. You can make dinner rolls or sandwich rolls with this recipe, your choice. No kneading required. Very easy to prepare. Enjoy! The photo is my own. Recipe adapted from my Dill and Onion bread recipe.
Provided by BonniE !
Categories Other Breads
Time 1h30m
Number Of Ingredients 11
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!
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