498 velveta recipes

Soft, buttery homemade yeast rolls shaped into crescents and baked golden brown. A classic from-scratch dinner roll with a velvety-smooth dough and three rises for the lightest texture.

Famous Brown Derby red velvet cake with buttermilk-cocoa cake layers, vinegar reaction, and the original cooked-flour ermine frosting. Hollywood diner classic from the 1940s Wilshire icon.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Sopa de chiles poblanos is a creamy green chile soup made with pureed poblano peppers, chicken stock, and light cream thickened with a butter-flour roux. Rich, smoky, and velvety.

Beer and cheddar onion soup with deeply caramelized onions, dark beer reduced to concentrate its flavor, and sharp cheddar blended into a velvety smooth base.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Lobster, shrimp, and king crab in a velvety white wine cream sauce with butter and paprika. A showpiece seafood dish that serves 12 over rice.

Velvety leek and potato soup with crumbled Stilton cheese melted in and a splash of tawny port for warmth. A rich, quintessentially English starter ready in 45 minutes.

Creamy blue cheese soup with cheddar, white wine, and a mirepoix base thickened with flour and cornstarch. Rich, velvety, and ready in 30 minutes.

Tortellini with cream sauce made from just butter, heavy cream, and freshly grated Parmesan. A five-ingredient Italian pasta dish ready in 25 minutes with a rich, velvety coating.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Velvety pureed leek and potato soup enriched with heavy cream and freshly grated nutmeg, topped with crumbled blue cheese and a shot of white wine on the side.

Quick Maryland cream of crab soup with tender lump crab meat in a velvety milk-based broth, ready in 20 minutes.