84 blanca recipes

Chicken base is basically dehydrated, powdered chicken stock. If you can't find it in the supermarket, grind chicken bouillon cubes. For the asparagus, cut about two inches off the stem end. You don't need to peel it. To blanch spinach, simply drop it in boiling salted water for one minute and then immediately submerge it in ice water to stop the cooking and retain the color. The spinach will provide the soup with a vibrant green hue.

Layered casserole of chicken or turkey, green beans, and almonds in creamy mushroom soup sauce, topped with buttery stuffing. The ultimate leftover turkey makeover.

Soba noodle and cucumber salad with daikon sprouts and seared ahi tuna. A cold Japanese-style noodle plate finished with chile oil drizzle. Light, fresh, restaurant-style.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Spring mix salad with sauteed shrimp and sliced fennel in a sherry vinegar and shallot vinaigrette. A light, elegant main course salad ready in 20 minutes with bright citrus and anise notes throughout.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.

Traditional Spanish almond soup from Castilla la Vieja: ground almonds blended into rich consomme, ladled over toast strips, broiled with Parmesan, and scattered with toasted almonds.

Had this at my friend's place, and it was so delicious! Now I have the recipe too, and I will try to make it again very soon.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.