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I'm pretty sure it would be ready! I usually let it sit in a strainer over a bowl in the fridge overnight, but I'm sure it doesn't really need that long. As a matter of fact, I've used plain old undrained soy yogurt in place of sour cream before and it's worked fine, so I think you'd be good.
-------------------- "Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I made this last night....with the following changes/notes in italics . It was good, but needed "something" flavor wise...but I can't put my finger on it.
6 oz chicken breast cut up (I usually use the precooked, Tyson)
1 c chopped onion
1 small can mushrooms (*note: next time I would use fresh)
1 1/2 c RF chicken broth
2 garlic cloves minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
2 T flour (*note: next time I would use 3, it did not thicken like I'd hoped)
2 tbsp Tofutti sour supreme
6oz plain soy yogurt, drained
Served over hot cooked yolk-free noodles (I used shell shaped)
Cook chicken, onions and mushrooms until chicken is no longer pink, add broth, garlic, salt and paprika. Cover and simmer for 10 min. Combine flour and sour supreme until smooth, add to skillet and bring to a boil and cook 2 min or until thickened. Serve over noodles. 4 Servings
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Shell,
I posted this before, or I at least thought I did. However I couldn't find it anywhere. So here's the question again. I made your stroganoff twice and was going to make it again tonight. However, I don't recall the plain yogurt. Is there another version floating around somewhere? Or am I just absent minded?
-------------------- Sometimes I walk backwards to see where I have been!
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I'm not Shell but look back at the original post and you will see that recipe does not call for yogurt. I have made this plenty of times and it is really good! Shell must use a different one.
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