498 velveta recipes

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

A creamy frozen cocktail blending brown creme de cacao, Triple Sec, and vanilla ice cream into a velvety, chocolatey adult milkshake. Three ingredients, five minutes, pure indulgence.

Traditional Hungarian cream of pearl barley soup made with pork and veal broth, a light roux, and finished with egg yolk and cream. Velvety and soul-warming.

Classic French beurre blanc with fresh basil, Chablis, shallots, clam juice, and cream whisked with butter until velvety smooth. A luxurious 30-minute sauce built for seafood.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.

Creamy sweet potato soup with shallots, nutmeg, dry sherry, and half-and-half, topped with chopped walnuts. A velvety holiday starter soup that's elegant enough for Thanksgiving.

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Lean ground beef simmers with mushrooms, celery, bell pepper, and egg noodles in a velvety cream of mushroom sauce. One skillet, one hour, and dinner is handled.

Velvety no-bake chocolate mousse pie in a chocolate wafer crust. Only 5 filling ingredients and no eggs needed. A stunning holiday dessert that chills to set.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Velvety cold curried carrot soup with coconut milk, ginger, and lime, topped with crisp shrimp. A showstopping chilled soup starter that's worth every minute of chill time.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Cream of artichoke soup with lemon and garlic, simmered in chicken broth and pureed smooth. A velvety, elegant soup with bright citrus notes and no cream needed.

Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.