Best 7 Creamy Chive Rings Recipes

CREAMY CHIVE RINGS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, 6 tablespoons butter, potato flakes and water to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat in egg until smooth. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a heavy saucepan, combine the egg, cream and salt; cook over low heat until thickened, stirring constantly. Stir in the chives. Cool., Punch dough down. Turn onto lightly floured surface; divide in half. Roll 1 portion into a 16x12-in. rectangle. Spread half of the filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring., With scissors, cut from the outside edge to two-thirds of the way toward the center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Melt the remaining butter; brush over ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° until lightly browned, 20-25 minutes. Remove from pans to wire racks to cool.

GREEN GODDESS CHIVE DRESSING

Steps:

• In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

CREAM CHEESE, GARLIC, AND CHIVE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.
• Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of turkey bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.
• Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

SOUR CREAM AND ONION-ONION RINGS

Steps:

• Heat 2 inches of oil in a Dutch oven to 370 degrees F.
• Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
• In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
• Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
• While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.

CREAMY CHIVE DRESSING CAFE FOR ALL-SEASONS

Steps:

• In a bowl, whisk together buttermilk, lemon juice, cider, sour cream mayonnaise, salt, pepper, and cayenne until smooth and stir in chives.

CREAMY LEMON-CHIVE DRESSING

Steps:

• In a small jar, combine lemon juice and 1/2 teaspoon salt. Cover and shake until salt is dissolved. Add cream and chives; shake to blend. Season with salt. Store, covered and refrigerated, up to 1 week. Shake to blend before using.

CREAMY GARLIC AND CHIVE DRESSING

Steps:

• In small saucepan, combine garlic and 1 cup water; bring to a boil.
• Reduce heat to low; simmer for 10 minutes.
• With a slotted spoon, transfer garlic to paper towel, reserving 2 tablespoons of the cooking liquid.
• In a blender or food processor, combine cooked garlic, reserved liquid, ricotta cheese and yogurt; puree until smooth.
• Transfer to bowl with tight-fitting cover; stir in chives, salt and pepper.
• Refrigerate, covered, at least 2 hours.
• Stir before serving.