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2. Smetana (dairy product) - Wikipedia

   en.wikipedia.org/wiki/Smetana_(dairy_product)

   Unlike sour cream mixed with whipping cream, smetana is not homogenized. Pelmeni served with smetana Plum dumplings with sour cream. In Central European countries such as the Czech Republic, Hungary, Slovakia and Poland, smetana may refer to sweet cream or soured cream. It should contain at least 10% fat. Smetana that has at least 30% fat is ...

3. The Secret To Perfect Chicken Pot Pie Every Time ... - AOL

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   Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup of milk.

4. This 1 Ingredient Is The Secret To Perfect Chicken Pot Pie ...

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   Science & Tech. Shopping. Sports

5. List of condiments - Wikipedia

   en.wikipedia.org/wiki/List_of_condiments

   Rhode Island dressing – similar to Thousand Island dressing; Skagen sauce – made with shrimp, mayonnaise, dill and lemon; Scanian mustard – with mix of yellow and brown mustard seeds; Smörgåskaviar – a fish roe spread; Vanilla sauce; Äppelmos – apple sauce, served with pork dishes and used on havregrynsgröt

6. What's the Difference Between Créme Fraîche and Sour Cream?

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7. Sour cream - Wikipedia

   en.wikipedia.org/wiki/Sour_cream

   Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]

8. 58 Must-Make Butternut Squash Recipes For Thanksgiving Dinner

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   Crème fraîche is a thinner form of sour cream that is a great addition to soups and sauces. If you don't have it on hand, substitute sour cream. Get the recipe: Squash Soup with Nutmeg Creme Fraiche

9. Crème fraîche - Wikipedia

   en.wikipedia.org/wiki/Crème_fraîche

   Crème fraîche (English pronunciation: / ˌ k r ɛ m ˈ f r ɛ ʃ /, French pronunciation: [kʁɛm fʁɛʃ] ⓘ, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. [1] It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream ...