Sour Cream Dill Sauce Recipes

Steps:

• Combine sour cream through lemon juice in small bowl.
• Refrigerate until ready to use.

Steps:

• Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

Steps:

• Stir mayo and sour cream in small bowl until blended.
• Add dill, mustard, garlic, and pepper until well blended.
• Cover and refrigerate up to 1 day.

Steps:

• Combine all ingredients. Before adding sugar you may want to give it a taste! Add sugar to your families taste.
• Cover and chill until ready to serve.

Steps:

• Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
• Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
• Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
• While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Steps:

• Heat vegetable oil in large skillet over medium-high heat.
• Season pork chops with salt and pepper.
• Place 1/3 cup flour in shallow bowl.
• Coat pork chops with flour, shaking off excess.
• Add to skillet and cook until brown, about 4 minutes per side.
• Transfer to platter.
• Drain all but 1 tablespoon fat from skillet.
• Add onion to skillet and sauté until light golden, about 5 minutes.
• Add paprika and crushed garlic clove and stir 30 seconds.
• Mix in 3/4 cup chicken broth, marjoram and caraway seeds.
• Simmer 3 minutes.
• Return pork chops to skillet.
• Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side.
• Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend.
• Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).

Steps:

• SOUR CREAM DILL SAUCE:.
• Mix all ingredients together in a bowl and refrigerate until ready to serve.
• PASTRY:.
• In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
• Stir in flour just to blend.
• Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
• FILLING:.
• Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
• Transfer to bowl.
• In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
• Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
• Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
• PREPARING COULIBIAC:.
• Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
• Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
• Top with 1 salmon fillet; spread with mushroom mixture.
• Top with remaining salmon fillet; spoon remaining rice mixture over the top.
• Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
• Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
• Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
• Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

Steps:

• Heat vegetable oil in large skillet over medium-high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet. Add onion to skillet and sauté until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet. Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.
• Whisk 1 cup sour cream, chopped fresh dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes (do not boil).
• Transfer pork chops to platter. Spoon sauce over and serve.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Steps:

• Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.