149 blanched recipes

Wow your guests with your own one of a kind cheesy nut mix. Easy recipe to mix and match nuts, herbs and adapt to spicy/sweet or just plain mixed up cheesy combos.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Very easy recipe that highlight the sweetness and crispness of sugar snap peas with combine perfectly with the salty ham.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Sun-Dried Tomatoes make for a lively and colourful presentation

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.

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.

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.

Filipino-inspired beef short ribs braised in vinegar, soy sauce, and garlic until fork-tender, then seared for a crispy crust. Served over blanched spinach for a hearty, tangy one-plate meal.

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

Pizza with pizzaz, surprise your family with this unique version of a pizza. Carmelized onions as a base instead of the traditional sauce topped with potato slices, cheddar and dill.

Slightly sweet orange Asian flavors dressing coats the sweetness and crispness of the sugar snap peas in this light quick and easy side dish.

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.