sour cream
soured cream BrE

So you have to go light on cheese and sour cream.

Add the sour cream or whatever else you've got, and eat with your hands like a hot dog.

Combine everything but the sour cream in a bowl, and add water to cover.

Cook over low heat until the sour cream is heated through, two minutes.

Serve the salsa and sour cream on the side, to be added at will.

Ask the server to leave off the butter and sour cream.

Stir in the sour cream and bring just to the boil.

If using sour cream, add it without reducing heat or waiting.

Remove from the heat and whisk in the sour cream.

The top is a thin layer of sour cream and sugar.

I sometimes think sour cream is the baker's secret weapon.

Whisk into sour cream and season to taste with salt.

It slips nicely into the place of the sour cream.

Pretty much any sour cream you buy off the shelf has 10 or even 20 ingredients.

Serve cold, with sour cream or any of the alternatives listed.

Add the sour cream, mixing until it is just blended.

Turn up the heat and add the sour cream.

When cool, fold in the sour cream and the yogurt.

Serve in large, wide bowls, accompanied by a side of sour cream.

Beat the eggs with the sour cream and spread over the cheese.

When ready to serve, remove from heat, and stir in sour cream.

The fewer the ingredients, the better the sour cream tastes.

It offered fresh bread, sour cream and sugar but little other food.

She cut her potato, squeezed it, and added sour cream.

A few carrots went in, and then a half carton of sour cream.

Take the pan off the heat and stir in the soured cream.

Beat in the eggs, and then the soured cream until well combined.

Add the soured cream and cook, stirring, until just warm.

Cover again for a minute or so, then add the soured cream and beat the potatoes well.

Do not boil the soup, especially if you add soured cream or natural yogurt.

Soured cream makes this tasty one pot rich and creamy.

In another bowl mix the remaining soured cream with ketchup and tomatoes.

Serve hot with boiled rice and a dollop of soured cream on top, if you wish.

Mix together the soured cream, yogurt, honey and mint.

Stir in the mustard, lemon juice, soured cream, parsley and seasoning.

Serve with slices of avocado and soured cream.

Swirl half of the soured cream on top and marble the surface with the tip of a knife.

Serve warm swirled with soured cream and garnished with fresh herbs.

Stir in 150ml/ pint soured cream and spoon it over the rhubarb.

Instead of the soured cream, you could always try using some fresh extra thick cream or double cream.

However, it can also be made from acidulated or bacteriologically soured cream.

Spoon the soured cream, horseradish, tarragon and lemon into a bowl and mix well.

She is a great booster of butter, especially the cultured ones that some American dairies are now churning from slightly soured cream.

Garnish with a little soured cream and serve with Brussels sprouts and jacket potatoes.

Try this classic combination of fried potato röstis, apple sauce and soured cream.

In another bowl beat the eggs, coffee, soured cream and vegetable oil until well combined, and stir this into the dry ingredients.

Soften the cheese, then beat in the soured cream or fromage frais.

To serve, spoon dollops of the guacamole, salsa and soured cream on top of the nachos.

Meanwhile, make the dips: place half the soured cream in a small bowl, and stir in most of the chives, reserving a few for garnish.

The name "crème fraîche" is French, but similar soured creams are found in much of northern Europe.