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The tang of the cream cheese and sour cream balances the sweetness of the corn. ... creamy deviled eggs with fewer calories is to swap out half the full-fat mayo for nonfat Greek yogurt. View ...
Greek yogurt, which has had the whey (liquid remains of milk) strained out, is thicker but also more sour. When subbing, use whole-milk yogurt. It only has a fat content of around 3.3% but it will ...
This easy one-pot pasta earns the title "creamy" thanks to the addition of sour cream and Parmesan, which combine to create a savory cheese sauce that clings to the orecchiette, peas and sausage ...
Dill sauce – Sauce which can be made hot or cold. Cold is made of dill, yoghurt and spices. Hot consists of roux, single/double cream or is starch thickened instead of a yoghurt. Hot version can be served with golabki or meatballs, cold one with cooked fish. Horseradish sauce – Made with sour cream, mayonnaise, lemon juice and minced ...
A variation in the Caucasus mountains, called "ovdukh", uses kefir instead of the yogurt. This can be poured over a mixture of vegetables, eggs and ham to create a variation of okroshka, sometimes referred to as a "Caucasus okroshka". Mizeria is another variation from Poland, using the same ingredients but substituting sour cream for yogurt.
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
The fresh chopped herbs are then added. Some variations use buttermilk, quark, or yogurt instead of sour cream. In the city of Kassel, a combination of sour cream and schmand is used. The sauce is served cold with peeled boiled potatoes or just with rye bread, as an accompaniment to either hard-boiled eggs or roast beef brisket.
Besides pantry staples like olive oil, salt and dried chile, all you need to make this pasta sauce is a can of chickpeas, 1/2 of an onion, 2 cloves of garlic, a sprig of rosemary, chicken broth ...