Using ingredient butter

Venetian Stuffing With Cheese

• 3 green onions
• 1 pancetta
• 1/4 savory (dried)
• 240 gr skim ricotta cheese
• 120 gr rice (cooked)
• 80 gr walnuts (chopped)
• 45 gr swiss chard (fresh)
• 28 gr butter
• 24 gr fontina
• 20 gr parmesan (freshly grated)

Venison Steaks With Scotch Sour Sauce

• 5 cranberries
• 4 venison porterhouse steaks
• 180 ml orange juice
• 60 ml scotch whiskey
• 34 gr shallots (finely chopped)
• 32 gr currant jelly (red)
• 30 ml lemon juice
• 30 ml water
• 28 gr butter
• 5 ml dijon mustard

Venison Stew With Raspberries

• 3 raspberry preserves
• 2 carrots
• 2 celery stalks
• 1 onion
• 1 lemon
• 800 gr venison stew meat
• 350 ml dry wine (red)
• 240 ml water
• 120 ml whipping cream
• 45 gr salt

Venison-beef Stew

• 7 5/8 cans stew starter
• 5 potatoes
• 4 carrots
• 4 celery stalks
• 2 beef bouillon (cubes)
• 1 venison
• 1 onion
• 1 bay leaf
• 1 garlic clove
• 450 gr beef

Vermicelli In Vodka Sauce

• 3 parsely
• 2 peppers (red)
• 1 vermicelli
• 650 ml whipping cream
• 170 gr vodka
• 140 gr butter
• 110 gr tomatoes
• 60 gr parmesan cheese

Vermicelli Pie

• 10 pieplate
• 6 vermicelli
• 2 eggs
• 450 gr beef (ground)
• 240 gr stewed tomatoes
• 170 gr tomato paste
• 240 ml cream-style cottage cheese
• 60 gr onion (chopped)
• 34 gr green pepper (chopped)
• 28 gr butter

Vermont Apple Pie

• 6 tart apples
• 1 pastry shell
• 180 gr ginger snap cookie crumbs
• 110 gr maple-flavored syrup
• 65 gr sugar
• 55 gr butter
• 30 gr walnuts
• 8 gr flour
• 1 gr cinnamon
• 1 gr salt

Vermont Cocoa Cake

• 9 layers
• 9 layer pans
• 8 pans
• 2 imitation maple flavor
• 2 eggs
• 1 5/8 batter bowl (into)
• 525 gr confectioners sugar
• 400 gr sugar
• 240 ml buttermilk
• 220 gr unsifted all-purpose flour

Vermont Pumpkin Walnut Cheesecake

• 9 spring-form (pan)
• 5 eggs
• 475 gr pumpkin
• 250 gr granulated sugar
• 220 gr firmly packed brown sugar in a bowl mix well until crumbly (light)
• 150 gr firmly packed brown (light)
• 120 gr coarsely walnu (chopped)
• 85 gr butter
• 85 gr softened butter with
• 70 gr zwieback

Very Best Chocolate Cake

• 10 bundt (pan)
• 5 eggs
• 3 instant expresso
• 600 gr sugar
• 260 gr dutch process chocolate
• 240 ml buttermilk
• 250 gr flour
• 250 gr bittersweet chocolate
• 200 gr butter (unsalted)
• 85 gr corn syrup (light)

Very Best Chocolate Cake

• 10 bundt (pan)
• 5 eggs
• 3 instant expresso
• 600 gr sugar
• 260 gr dutch process chocolate
• 240 ml buttermilk
• 250 gr flour
• 250 gr bittersweet chocolate
• 200 gr butter (unsalted)
• 85 gr corn syrup (light)

Very Blueberry Cake

• 4 eggs
• 1 filling
• 375 gr all purpose flour
• 300 gr sugar
• 200 gr powdered sugar
• 110 gr butter
• 95 gr shortening
• 30 ml milk
• 8 gr all purpose flour
• 5 gr cornstarch

Very Easy Breadsticks

• 1 loaf of bread dough butter garlic powder spaghetti sauce (frozen)
• 1 once you have the bread at home
• 1 when the bread is done
• 1 once you have brushed the butter
• 1 slice once the bread is flattened
• some bread dough
• some more flour on it
• some butter
• some garlic powder to it
• some spaghetti sauce if you want something to dip the bread sticks in

Very Old Fudge

• 400 gr sugar (white)
• 170 gr corn syrup
• 120 ml milk
• 5 gr butter
• 4 gr vanilla

Very Rich, Very Thin Chocolate Lace Cookies

• 2 chocolate unsweetened
• 1 stick
• 300 gr sugar
• 110 gr butter
• 65 gr flour
• 2 gr vanilla
• 2 gr baking powder
• 1 gr salt

Vibrant Cold Vegetable Terrine

• 10 cauliflower (frozen)
• 4 eggs
• 240 gr onions (frozen chopped)
• 150 gr belgian carrots until tender (frozen cooked)
• 80 gr mushrooms (frozen sliced)
• 80 gr bread crumbs (dried)
• 40 gr parmesan cheese (grated)
• 38 gr spinach (frozen chopped)
• 34 gr butter (unsalted)
• 30 ml vegetable oil

Vichyssoise Creme Glacee'

• 4 leeks
• 2 russet potatoes
• 2 halfamp
• 1 onion
• 475 ml milk
• 240 ml cream (heavy)
• 8 gr butter (unsalted)
• 6 gr salt

Victoria Sponge Cake

• 4 eggs
• 1 nbsp
• 1 raspberry jam
• 250 gr flour
• 240 ml whipping cream
• 230 gr butter
• 200 gr sugar
• 9 gr baking powder
• 8 gr sugar

Vidalia Barbecue Sauce

• 2 bottles catsup
• 1 lemon
• 1 vidalia onion
• 240 ml cider vinegar
• 110 gr butter
• 75 gr sugar
• 60 ml vinegar
• 60 ml prepared mustard
• 16 ml worcestershire sauce
• 3 gr salt

Vidalia Onion Supper Bread

• 1 american cheese
• 1/2 sharp process (shredded)
• 120 ml dairy sour cream
• 60 gr vidalia onions (chopped)
• 28 gr butter
• 1 package corn-muffin mix

Viennese Breakfast Cake

• 14 by
• 12 eggs
• 3 pans
• 2 egg yolks
• 1 1/2 filling
• 1 confectioners sugar
• 1/2 bowl
• 1/2 dough a rectangle (into)
• 1/2 from edge
• 575 gr flour