Upside Down Sour Cream And Onion Potato Bread Recipes

ONION CASSEROLE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

SOUR CREAM AND ONION POTATO SALAD

Steps:

• In a wide skillet, add the scallions, drizzle with 2 tablespoons of the olive oil, sprinkle with salt and cook over high heat on each side until charred and soft, about 2 minutes on each side.
• Chop the cooked scallions and place them in a medium bowl. Grate the clove of garlic over the scallions. The heat from the scallions will mellow out the garlic.
• Heat a large skillet over medium heat. Add the canola oil and when it shimmers, add the quartered potatoes, season with salt and pepper, and cook, tossing the potatoes every 2 minutes to make sure they brown on all sides, for 7 to 10 minutes total.
• While the potatoes are browning, remove the rind of the lemon with a vegetable peeler, making sure to leave out the white pith of the lemon peel. Finely mince the lemon zest and reserve for garnish.
• Combine 3/4 cup of the sour cream, the juice of the lemon and half of the chopped bunch of chives in a small bowl.
• For the dressing, combine the remaining 1/4 cup of the sour cream with the white wine vinegar and charred-scallion-and-garlic mixture in a large bowl. Season with salt and pepper and stream in 1/4 cup of the olive oil, whisking continuously to create a creamy relish-like dressing.
• Add the crispy potatoes to the dressing and toss to coat.
• Spread the lemony sour-cream-and-chives mixture on a large plate, place the dressed potatoes on top and garnish with the remaining half bunch of chopped chives and the lemon zest and Parmesan cheese.
• Enjoy.

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

OREGON SOUR CREAM ONION BREAD

Steps:

• Saute onion in butter until golden.
• Combine sour cream, water, yeast, salt, sugar, basil, cornmeal, and 4 cups of the flour in a mixing bowl.
• Mix with a dough hook on low speed for 3 minutes (hand kneading will take 7 to 10 minutes).
• Gradually add 4 cups of flour.
• Mix 5 to 7 minutes longer, adding more flour as needed until dough cleans side of bowl.
• Cover mixing bowl and sit in warm place until doubled (about 1 hour to 1 1/2 hours).
• Punch dough down and let rise 10 minutes.
• Form into 2 round loaves and place on cornmeal-dusted 12X18" sheet pan.
• Allow to rise until doubled, about 20 to 30 minutes.
• Beat egg and water.
• Gently brush loaves with egg wash.
• With a very sharp knife, cut 4 vertical and 4 horizontal slashes on top of each loaf.
• Bake in preheated 375 degree oven for 50 minutes or until well browned.

GREYSTON'S POTATO ONION BREAD

Steps:

• Dissolve the yeast in the warm water and then add the honey, milk powder, salt, oil, potatoes and onion, stirring well. Gradually stir in 1 1/2 cups of flour.
• Add 2 more cups of the flour, 1/2 cup at a time, until the dough is stiff. Turn onto a lightly floured board and knead in enough flour until the dough is no longer sticky.
• Continue kneading for about 15 minutes and then place the dough in a lightly oiled bowl. Cover the bowl loosely with plastic wrap and set in a warm place to rise until dough is doubled in volume, about 1 1/2 hours. Remove dough from bowl, punch it down and shape into a ball. Return to bowl, cover with plastic wrap and let rise for 40 minutes.
• Preheat the oven to 350 degrees. Punch down the dough again and turn onto a lightly floured board . Divide the dough in half and knead one piece, adding about 1/4 cup or more of flour to make the dough stiff enough to hold a round shape.
• Form a ball and then fold the dough inward while rotating it against the board to form a mushroom cap. Repeat this rotation 10 times. Lay the ball of dough on its side and roll and press the dough against the board about 10 times, continuing to keep the round shape. Repeat with the other ball.
• Place both balls on a buttered baking sheet and let them rise in a warm place, lightly covered with plastic wrap, for about 25 minutes. Brush the loaves with egg wash and make 2 quarter-inch-deep slashes to form a cross in each.
• Bake for 35 to 40 minutes, until the loaves are golden and produce a hollow sound when tapped on the bottom. Cool at least 1 hour before slicing.

SOUR CREAM POTATO ROLLS

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

UPSIDE-DOWN BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Pour melted butter or margarine in 8x11 baking dish.
• Sprinkle Parmesan cheese over melted butter.
• Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
• Bake for 30-35 mins or till tender.