BLANCO WHITE RECIPES

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QUESO BLANCO DIP RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Queso Blanco Dip Recipe - Food.com - Food.com - Recipes ... image

Make and share this Queso Blanco Dip recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4-8 serving(s)

Number Of Ingredients 3

1 lb land o' lakes white American cheese, in the deli at Walmart
2 (4 ounce) cans diced green chilies, undrained
1/2-1 cup heavy cream, depending on thickness of dip you like

Steps:

  • Simmer all on the stove in a saucepan until smooth.

Nutrition Facts : Calories 491, FatContent 38.9, SaturatedFatContent 24.3, CholesterolContent 113.5, SodiumContent 1779.9, CarbohydrateContent 13.2, FiberContent 0.7, SugarContent 1.8, ProteinContent 23.5

WHITE VELVET SOUP RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



White Velvet Soup Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
2 stalks celery, chopped 
2 bulbs fennel, trimmed and chopped into 1-inch pieces 
1 onion, chopped 
2 teaspoons salt 
1/2 teaspoon fennel seeds 
1 bay leaf 
1 1/2 cups unsweetened almond milk 
Crispy cooked bacon, chopped, for garnish 
Grated Parmesan, for garnish 
Pomegranate Gremolata, for garnish, recipe follows
1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 teaspoon lemon zest
1/8 teaspoon salt

Steps:

  • Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
  • Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
  • In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

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