498 velveta recipes

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Rich chocolate pound cake with a full cup of cocoa, melted butter, and half-and-half cream baked in a tube pan. Dense, velvety, and deeply chocolatey.

Creamy pumpkin mushroom soup with honey, nutmeg, and half-and-half. A full pound of mushrooms and chicken broth build a rich, velvety base. Top with croutons or Parmesan.

Chinese-style stir-fried chicken with toasted pine nuts, bamboo shoots, and a savory hoisin-oyster sauce. Cornstarch velveted chicken stays tender. Wok dinner in 30 minutes.

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

Restaurant-style crab cakes with red and green bell peppers, seared golden then oven-finished, served on a velvety cilantro butter sauce. A stunning plated seafood main course.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Velvety broccoli cheese soup with a bold Dijon mustard kick. Pureed stalks create a silky base while tender florets add texture in every spoonful.

Hungarian-style paprika gravy with sour cream, beef stock, green peppers, tomatoes, and garlic. A rich, velvety sauce for schnitzel, dumplings, or roasted meats.

Buttery cinnamon pound cake studded with toasted almonds, baked in a Bundt pan until golden. Dense, velvety crumb with nutty crunch in every slice.

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.