SOUR CREAM-LEEK BISCUITS
These biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. -Bonnie Appleton, Canterbury, Connecticut
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a small skillet over medium heat, melt 1 tablespoon butter. Add leeks; cook until tender, 6-7 minutes. Cool., Whisk together flour, baking powder, salt and baking soda. Cut in remaining butter until mixture resembles coarse crumbs. Stir in leeks, sour cream and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. , Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place in a cast-iron or other ovenproof skillet. Bake until golden brown, 12-16 minutes. Serve warm.
Nutrition Facts : Calories 166 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 241mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Provided by Food Network
Categories side-dish
Time 45m
Yield approximately 12 cups
Number Of Ingredients 7
Steps:
- Peel potatoes and quarter them. Put in a pot of cold water with some salt and bring to a boil. Turn down to a simmer and cook until tender, 15 to 20 minutes.
- Clean and chop leeks. Melt the 2 tablespoons butter in a large saute pan. Add leeks and sweat until they are soft and translucent. Add chicken broth and a little salt and white pepper and simmer for 3 to 4 minutes. Puree all in blender and put aside.
- Mash the potatoes with a masher. Add leeks, sour cream, 1/2 cup butter, and milk. Whip with an electric hand mixer. Do not over beat. Season, to taste, with salt and white pepper. Can be reheated in microwave before serving.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
FISH WITH CREAMY LEEKS
Provided by Maggie Ruggiero
Categories Fish Christmas Low Carb Quick & Easy Low Cal Low Sodium Leek Fall Winter Healthy Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together sour cream and flour.
- Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
- Stir in sour-cream mixture and remaining 1/3 cup water.
- Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
LEEKS BAKED IN CREAM
Provided by Robert Farrar Capon
Categories side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Trim the leeks, discarding the roots and reserving the green parts for another use.
- Cut the white parts in half lengthwise and rinse carefully to remove sand.
- Butter a suitable flat baking dish and arrange the leeks in it, cut side up.
- Mix the cream with the mustard, season very lightly with salt (the cream reduces considerably during baking), add pepper to taste, and pour the cream mixture over the leeks. Sprinkle on the bread crumbs and bake for a half to three-quarters of an hour, or until the leeks are tender and the cream is well reduced and the top lightly browned.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 411 milligrams, Sugar 6 grams, TransFat 0 grams
MASHED POTATOES WITH LEEKS AND SOUR CREAM
Categories Potato Side Sauté Wheat/Gluten-Free Leek Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leeks; sauté until just beginning to color, about 15 minutes. Add potatoes and water. Season with salt. Increase heat to high; bring to boil. Cover; boil until potatoes are tender, about 20 minutes. Uncover; boil until almost all liquid evaporates, about 5 minutes.
- Mash potatoes coarsely; mix in sour cream. Season with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to large bowl.
LEMON LUSH
A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.
Provided by MRS.KELLYZ
Categories Desserts
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
- Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
- In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g
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