377 soeur recipes

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Old-fashioned sour pickles brined with salt, vinegar, mustard seed, allspice, cinnamon, and mace. A traditional canning recipe ready after 8 weeks of curing.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

Old-fashioned sour cream cookies with raisins, nuts, cinnamon, and nutmeg. Soft, cake-like drop cookies made with brown sugar and cake flour for an extra tender crumb.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

Sweet and sour TVP with pineapple, carrots, and green pepper in a tangy cider-vinegar glaze. A high-protein vegan take on the takeout classic, easily made gluten-free with tamari and served over rice.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Don't have sour cream but a recipe calls for it? Here's a simple recipe for a substitute for sour cream that I found on the Recipe Talk Forums here.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.

Traditional fermented beet kvass, the tangy ruby-red base for authentic borscht. Just beets, water, and a slice of bread create this Old World staple in 4 to 5 days.

Creamy blended butter beans meet tangy soy yogurt and fresh vegetables in this hearty vegan stew. Ready in 40 minutes, loaded with broccoli, zucchini, tomatoes, and corn.

Sourdough muffins made from an overnight sponge starter mixed with flour, sugar, and melted shortening. A simple way to use sourdough starter in muffin form.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.