498 velveta recipes

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

Sauteed veal scallops in a wild mushroom cream sauce with demi-glace, shallots, thyme, and a splash of white wine. Classic French bistro main dish with velvety pan sauce for special occasions.

Hearty smoked pork and bean soup built from ham hocks, dried pink beans, and beef stock with paprika and sauteed garlic. Partially pureed for a thick, velvety body. Serves 6.

Elvis Presley's pound cake with seven eggs, heavy cream, and cake flour started in a cold oven. A dense, buttery Southern pound cake with a velvety crumb and golden crust.

Pureed peanut soup with butternut squash, potatoes, and coriander, topped with crispy cornmeal-crusted baked okra croutons. West African inspired and velvety rich.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Velvety chocolate cheesecake with spiced chocolate wafer crust, triple chocolate filling from cocoa, melted chocolate and whipped cream, garnished with chocolate curls.

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

Three-layer chocolate souffle cake filled and frosted with homemade chocolate pudding made from scratch. Light, airy layers meet thick, velvety custard.

Tomato cheese soup made with oven-roasted tomatoes, sauteed mushrooms, fresh herbs, and cream cheese stirred in for a velvety, rich finish.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Wyoming Sheepherder Chili is a no-bean ground beef chili with a heavy hand of cumin, chili powder, and worcestershire. Simmered low and slow until the meat goes velvety and the spice settles deep.

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Creamy potato leek soup simmered with celery and onion, finished with heavy cream. A simple, comforting one-pot soup with rich, velvety body.