Velveted Fish Recipes

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35 EASY WAYS TO USE VELVEETA CHEESE (MUST TRY)



35 Easy Ways to Use Velveeta Cheese (Must Try) image

These Velveeta recipes are easy-peasy and super cheesy. From queso dip to cheeseburger soup, I know every one of these will put a smile on your face.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 35

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Velveeta Mac and Cheese (Easy and Creamy Recipe)
Velveeta Chocolate Fudge
Slow Cooker Chili Cheese Dip
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Patti LaBelle's Macaroni and Cheese
Cheese and Bacon Grits Casserole
Slow Cooker Rotel Dip with Beef
Mac and Cheese Soup
Cheesy Bacon Ranch Scalloped Potatoes
Ultimate Velveeta Cheese Sauce
Qdoba Queso (Copycat Recipe)
Ultimate Chicken Spaghetti
Cheeseburger Biscuit Cups
Taco Spaghetti
Beefy King Ranch Bubble Up
Killer Bean Dip
Chorizo Queso Dip
Broccoli u0026amp; Cheese Soup
Baked Cheesy Bacon u0026amp; Spinach Dip
Slow Cooker Velveeta Broccoli Rice Casserole Recipe
Chicken and Wild Rice Soup
Tuna Noodle Casserole
Mexican Cheesy Chicken Chowder
Lightened-Up Classic Burger
Crispy Baked Vegetarian Empanadas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

VELVETED FISH



Velveted Fish image

This elegant dish is a local specialty of Yueyang, a fishing village in the Hunan Province. From the Revolutionary Chinese Cookbook.

Provided by FLKeysJen

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

14 ounces halibut fillets (or any white fish)
3 dried shiitake mushrooms, soaked in hot water from the kettle for 30 minutes and drained
1/2 red bell pepper
1/2 green bell pepper
3 scallions, green parts only
3 garlic cloves, thinly sliced
1 1/2 inches piece fresh ginger, peeled and thinly sliced
1/2 teaspoon light soy sauce
1/2 teaspoon rice vinegar
3 tablespoons chicken stock or 3 tablespoons water
1 teaspoon sesame oil
peanut oil, for cooking
salt, to taste
1 tablespoon shaoxing wine or 1 tablespoon sherry wine
2 tablespoons egg whites
2 tablespoons cornstarch or 2 tablespoons potato flour
1/2 teaspoon salt
1/2 teaspoon cornstarch or 1/2 teaspoon potato flour
2 teaspoons cold water

Steps:

  • Mix together marinade, and mix together cornstarch paste.
  • Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
  • Drain and squeeze the mushrooms; remove the stems and slice the caps.
  • Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
  • Cut the scallion greens into bite-sized pieces.
  • Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
  • Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
  • Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

Nutrition Facts : Calories 168.4, Fat 3, SaturatedFat 0.6, Cholesterol 60.3, Sodium 447.5, Carbohydrate 9.6, Fiber 1.3, Sugar 1.6, Protein 24.6

VELVET FISH WITH MUSHROOMS



Velvet Fish With Mushrooms image

Here's a recipe that takes its flavor inspiration from a dish served at Nancy Xiao's restaurant China Xiang, in the theater district of Manhattan: a sweet-salty rice wine sauce over velveted fish. Its preparation owes much to the teachings of the classic 1969 cookbook "Chinese Gastronomy," by Tsuifeng Lin and Hsiang Ju Lin, and the advice of the chef Jonathan Wu. It is what the Lins call "two-passes" cooking, with the fish cooked twice, first to velvet it, then to cover it with sauce. (It's important, Wu notes, not to think of it as stir-frying with high heat but as gentle, careful cooking that does not break up the fish.) It's great with flounder as at China Xiang, but also with tilapia, with halibut, with whatever firm-fleshed white fish you can find at the market. You can substitute firm tofu in place of the fish, or go half and half. It's a dish to fall in love with, to make your own.

Provided by Sam Sifton

Categories     seafood, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons egg white, lightly beaten
2 tablespoons plus 1 teaspoon cornstarch
2 tablespoons plus 1 teaspoon Chinese rice wine or sake
1/2 teaspoon kosher salt
1 pound firm-fleshed, thick white fish fillets, like flounder, cod or halibut
6 dried wood-ear mushrooms or shiitake mushrooms
1 teaspoon plus 2 tablespoons neutral oil
1 teaspoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon low-sodium soy sauce
1/4 teaspoon Chinese black vinegar
1/2 teaspoon white vinegar
3/4 teaspoon white sugar
1 tablespoon sliced scallions, white part only
1 tablespoon minced garlic
1 tablespoon minced ginger

Steps:

  • Pour the egg white into a medium-size bowl, then add to it 1 tablespoon plus 1 teaspoon cornstarch, 1 tablespoon plus 1 teaspoon rice wine and salt, and whisk until all the cornstarch has dissolved. Use a chef's knife held at a 45-degree angle to the cutting surface to slice the fish fillets crosswise into 1/2-inch slices. Add the fish to the cornstarch mixture, then carefully toss it to coat the fish, and set aside to marinate for 30 to 45 minutes.
  • Place the mushrooms in a small bowl, then pour hot water over them and allow them to soak for 20 minutes or so, until they are very soft. Remove the mushrooms from the water and dry them, then thinly slice each mushroom. (Reserve the mushroom-soaking liquid.)
  • Make the sauce. Combine the oyster sauce, the remaining tablespoon of rice wine, soy sauces, vinegars and sugar in a bowl, then whisk to combine. Sprinkle in the remaining tablespoon cornstarch, and whisk to dissolve it into the sauce. Add a tablespoon of the mushroom-soaking liquid or water, and set aside.
  • Velvet the fish. Fill a wok or large pot with water, and bring to a boil over high heat. Add a teaspoon of oil to the boiling water. Carefully add the fish to the water, piece by piece, working in batches so as not to crowd the pieces. Allow the fish to cook until it has turned opaque, approximately 1 to 2 minutes, depending on the thickness of the fillets. Using a skimmer or spider, transfer the fish carefully to a platter to rest.
  • To finish the dish, heat the remaining 2 tablespoons oil in a wok or large skillet set over high heat. When the oil shimmers and is about to smoke, add the scallions, garlic and ginger, and stir-fry for 30 seconds, or until the mixture is fragrant. Add the mushrooms, and continue to stir-fry for an additional 30 seconds. Stir the sauce mixture, and add it to the wok, then cook for 2 to 3 minutes, until it has thickened slightly. If it is too thick, thin it out with some of the mushroom-soaking liquid. Add the fish to the wok, and carefully toss until the flesh is coated. Transfer the mixture to a warm platter, and serve immediately.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 742 milligrams, Sugar 2 grams, TransFat 0 grams

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