Sour Cream Chive Cucumbers Recipes

Steps:

• In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Steps:

• Peel cucumbers and slice them paper thin (or as thinly as possible), and drain if watery.
• In a medium bowl, mix together the sour cream and chives. Add cucumber slices and stir gently to coat.
• Season to taste with salt (go easy on the salt) and pepper.
• Serve immediately, or cover and chill for up to one day.

Steps:

• Dissolve the salt and sugar in the vinegar, add the sour cream and stir smooth. You may like more or less vinegar, salt or sugar, but don't make the dressing too sweet. Add the chives, dill and celery seed. Slice the unpared cucumbers paper-thin and combine with the dressing. Chill for 1 hour or more. Sour cream cucumbers improve in taste as they stand. The flavor of the cucumbers seeps into the dressing.

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
• Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined.
• Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham.

Steps:

• Mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes.
• In another bowl, mix together remaining ingredients.
• Rinse the salted cucumber and onion in clear water; press out liquid.
• Stir in the sour cream mixture.
• Chill before serving.

Steps:

• Sprinkle the cucumber with salt.
• Let stand 30 minutes.
• Drain thoroughly.
• Dry on paper towel.
• Combine sour cream, vinegar, tabasco, chives, dill seed and pepper.
• Pour over cucumber.
• Chill well before using.
• Garnish with fresh dill.

Steps:

• Place the cucumber slices in a container and cover with cold water. Refrigerate 4 hours to overnight.
• Whisk the sour cream, vinegar, sugar, and salt in a mixing bowl until the sugar has dissolved. Drain the cucumbers and squeeze out the excess water; add to the bowl and mix to coat with dressing.

Steps:

• In a small bowl, combine the sour cream, chives, lemon juice, salt if desired and pepper. Add cucumber and toss to coat. Cover and refrigerate until serving.

Steps:

• Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks; sauté just until soft but not yet brown, about 5 minutes. Add broth and potato. Simmer until potato is very tender, about 12 minutes. Using slotted spoon, transfer potato and leeks to blender. Add half of cooking liquid and blend to coarse puree. Add cream and blend, using on/off turns. Transfer to large bowl. Combine cucumber, chives and remaining cooking liquid in blender; puree until smooth. Mix into leek puree. Season with salt and pepper. Chill, at least 4 hours and up to 6 hours.
• Stir soup and ladle into bowls. Garnish with radishes, if desired.