Using ingredient parsley
Veal Stock
- 16 veal bones
- 6 stalks celery
- 6 bay leaves
- 3 carrots
- 3 onions
- 3 leeks
- 2 bulbs garlic
- 1/2 crosswise
- 170 gr size
- 2 packages tomato paste
Vegemillet Burgers
- 1 millet
- 1 oil for frying
- 700 ml boiling water
- 140 gr carrot (grated)
- 90 gr onion (minced)
- 65 gr flour wheat (whole)
- 32 gr soy flour
- 16 ml oil
- 14 gr parsley (minced)
- 3 gr sea salt
Vegetable Burgers
- 3 tamari
- 1 oil -for rubbing burgers
- 1/2 sunflower seeds
- 250 gr chickpeas (cooked)
- 240 gr onions (finely chopped)
- 190 gr carrots (finely chopped)
- 110 gr mushrooms (finely chopped)
- 90 gr walnuts
- 65 gr wheat germ
- 60 ml canola oil
Vegetable Burgers
- 3 tamari
- 1/2 sunflower seeds
- 250 gr chickpeas (cooked)
- 240 gr onions (finely chopped)
- 190 gr carrots (finely chopped)
- 110 gr mushrooms (finely chopped)
- 90 gr walnuts
- 65 gr wheat germ
- 60 ml canola oil
- 45 ml lemon juice
Venison Meat Loaf
- 1 egg
- 3/4 venison
- 240 ml water
- 65 gr sausage
- 14 gr butter
- 7 gr bread crumbs
- 7 gr onion flakes
- 5 ml lemon juice
- 3 gr parsley
- 3 gr salt
Venison With Frumenty
- 13 fl rich full cream milk
- 4 venison
- 1 boiling
- 1 turnip
- 1 mixed fruit (dried)
- 1 egg yolk (beaten)
- 60 gr kibbled
- 5 ml honey
- 1 gr parsley
- 1 gr cinnamon (ground)
Vereshchaka
- 400 beetroot rassol
- 50 bacon
- 6 peppercorns
- 3 allspice berries
- 2 onions
- 290 gr pork
- 20 gr rye crumbs
- 2 gr parsley
Vermicelli With Red Clam Sauce
- 6 garlic (cloves)
- 3 clams
- 200 gr vermicelli pasta
- 200 gr tomato puree
- 160 ml dry wine (white)
- 60 ml olive oil
- 16 gr parmesan (grated)
- 14 gr parsley (chopped)
- 8 gr salt
- 1 gr pepper flakes (red)
Vidalia Onion Risotto With Feta Cheese
- 2 garlic (cloves)
- 400 ml vegetable broth
- 240 gr vidalia (chopped)
- 180 gr arborio
- 120 gr crumbled feta cheese divided
- 120 ml broth
- 120 gr at a time
- 30 gr feta cheese
- 20 gr parmesan cheese (grated)
- 10 ml vegetable oil
Vryonoye Miaso Po
- 8 peppercorns
- 2 bay leaves
- 2 garlic clove
- 1 onion
- 1 turnip
- 1,400 gr beef rump roast
- 450 gr beef marrow bones
- 20 gr dill
- 7 gr parsley
- 4 gr salt
Walnut Barley
- 475 ml water
- 200 gr pearl barley
- 100 gr celery
- 30 gr parsley (minced fresh)
Westphalian Leg Of Lamb
- 515 deg
- 180 deg for well done
- 4 leg of lamb
- 4 places
- 1 onion
- 1 bay leaf
- 1/2 salt and pepper
- 240 ml with water
- 240 ml buttermilk
- 10 ml water (cold)
White Bean And Herb Sandwich Spread
- 8 ingredients in a food processor
- 1 snipped chives
- 55 ml non fat cream cheese
- 16 ml lemon juice (fresh)
- 5 gr dill (chopped fresh)
- 3 gr parsley (chopped fresh)
- 2 gr dill (dried)
- 1 gr salt
- 1 gr pepper
- 8 slices favorite bread (sliced)
Wild Duck And Andouille Sauce Piquant
- 3 lea
- 1 water
- 1 andouille
- 2,600 ml tomato sauce
- 850 gr wild duck breasts
- 700 ml chablis wine
- 375 gr flour (plain)
- 350 gr onions
- 350 gr geen onions
- 240 ml olive oil
Wild Duck Gumbo
- 2 bay leaves
- 2 wild ducks up (cut)
- 1 rice (hot cooked)
- 1,900 ml water
- 425 gr stewed tomatoes
- 260 gr smoked sausage (sliced)
- 240 gr onion (chopped)
- 200 gr green pepper (chopped)
- 150 gr celery (sliced)
- 120 ml cooking oil
Wild Herbed Rice
- 1 black pepper (fresh ground)
- 900 ml chicken broth
- 160 gr mushrooms (fresh sliced)
- 120 gr brown rice
- 120 gr wild rice
- 120 gr onion (chopped)
- 100 gr celery (chopped)
- 55 gr butter
- 34 gr pecans (chopped)
- 7 gr parsley (fresh chopped)
Wild Rabbit Gumbo With Oysters
- 3 onions
- 1 rabbit
- 1 bell pepper
- 2,800 ml water (hot)
- 120 ml cooking oil
- 90 gr shallots
- 65 gr flour
- 50 gr celery
- 9 gr parsley
- some tabasco to make a roux in a black iron pot with oil
Wild Rice & Mushroom Soup
- 1 onion
- 1 green bell pepper
- 700 ml vegetable stock
- 75 ml wine (red)
- 40 gr button mushrooms
- 14 gr wild rice
- 2 gr parsley
Wild Rice Stuffing Enough For A 15 Lb Turkey
- 1 onion
- 1 black pepper (freshly ground)
- 950 ml boiling chicken broth
- 200 gr celery (chopped)
- 180 gr wild rice (raw)
- 120 gr broken walnuts
- 45 gr butter
- 16 ml salad oil
- 3 gr salt
- 2 gr thyme
Wild Rice, Yellow Pepper, And Black
- 12 cherry tomatoes
- 1 clove garlic
- 240 gr wild rice (cooked)
- 140 gr jicama (chopped)
- 130 gr zucchini (chopped)
- 30 ml lemon juice (fresh)
- 10 ml wine vinegar (red)
- 10 ml dijon mustard
- 7 gr parsley (chopped fresh)
- 3 gr salt
Woodsy Mushroom Goulash
- 4 pale green sweet roasting
- 3 tomatoes
- 2 onions
- 350 gr egg noodles
- 240 ml nonfat yogurt (plain)
- 200 gr mushrooms (white)
- 120 ml juices fromthe vegetables
- 120 ml sour cream (light)
- 30 ml canola oil
- 8 gr all purpose flour