163 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.

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.

Banana rum sherbet made with yogurt, dark brown sugar, lime juice, nutmeg, and chopped almonds. A tropical frozen dessert churned in a food processor, no ice cream maker needed.

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

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.

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.

Pasta alla Genovese with pesto, blanched green beans, Yukon gold potatoes, toasted walnuts, and Parmesan. The classic Ligurian pasta dish that proves carbs and vegetables together is genius.

These buttery and sweet cookies are so addictive, great treat in any occasion.

Traditional Greek vasilopita, a fragrant New Year's bread scented with orange zest, cinnamon, and masticha. A golden, egg-glazed yeast loaf topped with almonds to ring in good luck.

Vintage no-bake checkerboard cake suspends torn angel food cake pieces in a chocolate-whipped-cream mousse with almonds. A retro icebox cake that sets overnight in a tube pan.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.

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.

Medianyky, traditional Ukrainian honey cookies spiced with cinnamon, cloves, ginger, and nutmeg, topped with almonds and sugar crystals. A fragrant holiday cookie with Old World charm.

Classic British Christmas fruit cake packed with fruit that will keep without refrigeration until Christmas.