Recipes for Unopened Sour Cream

Ingredients

• 4 large potatoes, washed and thinly sliced
• 1 onion, thinly sliced
• 1 cup expired sour cream
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the expired sour cream, shredded cheddar cheese, grated Parmesan cheese, melted butter, salt, and pepper.
3. Grease a baking dish and layer half of the sliced potatoes and onions in the dish.
4. Spread half of the sour cream mixture over the potatoes and onions.
5. Repeat the layers with the remaining potatoes, onions, and sour cream mixture.
6. Cover the baking dish with aluminum foil and bake for 40 minutes.
7. Remove the foil and continue baking for an additional 15-20 minutes or until the potatoes are tender and the top is golden brown.
8. Garnish with chopped fresh parsley before serving.

Ingredients

• 2 cups uncooked pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 chicken breasts, cooked and diced
• 1 cup frozen peas
• 1 cup chicken broth
• 1 cup expired sour cream
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic, sauté until fragrant and golden brown.
4. Add the cooked chicken and frozen peas to the skillet and cook until heated through.
5. Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes.
6. Stir in the expired sour cream and season with salt and pepper to taste.
7. Add the cooked pasta to the skillet and toss until well coated with the creamy sauce.
8. Serve hot, sprinkled with grated Parmesan cheese.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unopened sour cream
• 1/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the sour cream, milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
5. Pour 1/4 cup portions of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with your favorite toppings, such as fresh berries, maple syrup, or whipped cream.