Using ingredient water
Vegetarian Steak With Mushrooms & Bamboo Shoots)
- 1 free flow recipe
- 1 bamboo shoots
- 1/4 dry lily flowers h
- 1/4 cloud ears similar to wood ears
- 240 ml water (hot)
- 160 gr vegetarian steak e
- 140 gr scallion
- 60 ml water m
- 45 ml water
- 45 ml peanut oil b
Vegetarian Steak With Mushrooms And Bamboo Shoots)
- 1 free flow recipe
- 1 bamboo shoots
- 1/4 dry lily flowers h
- 1/4 cloud ears similar to wood ears
- 240 ml water (hot)
- 160 gr vegetarian steak e
- 140 gr scallion
- 60 ml water m
- 45 ml water
- 45 ml peanut oil b
Vegetarian Steak With Mushrooms And Bamboo Shoots)
- 1 free flow recipe
- 1 bamboo shoots
- 1/4 dry lily flowers h
- 1/4 cloud ears similar to wood ears
- 240 ml water (hot)
- 160 gr vegetarian steak e
- 140 gr scallion
- 60 ml water m
- 45 ml water
- 45 ml peanut oil b
Veggie Oat
- 1 onion (diced)
- 950 ml water
- 700 gr old-fashioned rolled oats
- 140 gr nutritional yeast
- 120 ml salt soy sauce (reduced)
- 5 gr garlic powder
- 2 gr oregano
- 2 gr liquid smoke
Venison Au Vin
- 4 steaks
- 2 bay leaves
- 2 onions (chopped)
- 1 venison roast
- 1 clove garlic (minced)
- 475 ml claret wine
- 350 ml water
- 60 ml wine vinegar (red)
- 18 ml olive oil
- 7 ml worcestershire sauce
Venison Jerky, From Andrea Cassoni
- 2 venison (sliced)
- 240 ml water
- 240 ml corn whiskey
- 10 ml worcestershire sauce
- 10 ml soy sauce
- 3 gr salt
- 3 gr pepper (ground red)
- 2 slices garlic (cloves)
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 Meatballs
- 1 1/2 venison
- 475 ml sour cream
- 30 ml catsup
- 16 ml water
- 16 ml oil
- 3 gr salt
- 3 gr dill weed
- 1 gr pepper
- 1 gr garlic salt
- 1 gr oregano
Venison Parmesan
- 6 tomato paste
- 1 egg
- 1 onion (finely chopped)
- 475 ml water (hot)
- 260 gr venison steak
- 120 gr fine dry breadcrumbs
- 110 gr mozzarella cheese (sliced)
- 60 ml olive oil
- 40 gr parmesan cheese (grated)
- 28 gr butter
Venison Parmesan
- 6 tomato paste
- 1 egg
- 1 onion (finely chopped)
- 475 ml water (hot)
- 260 gr venison steak
- 120 gr fine dry breadcrumbs
- 110 gr mozzarella cheese (sliced)
- 60 ml olive oil
- 40 gr parmesan cheese (grated)
- 28 gr butter
Venison Shortcake
- 1 elk (ground)
- 300 ml water
- 250 gr flour
- 160 ml milk
- 50 gr shortening
- 30 gr onions (sliced)
- 30 ml tomato catsup
- 16 gr flour
- 9 gr baking powder
- 2 gr salt
Venison Teriyaki
- 2 venison
- 1 clove garlic
- 120 ml soy sauce
- 60 ml water
- 40 gr onion (grated)
- 26 gr sugar
- 2 gr ginger (ground)
Vichyssoise
- 4 leeks
- 4 potatoes
- 1 onion
- 950 ml water
- 950 ml chicken broth
- 240 ml whipping cream
- 55 gr butter
- 20 gr flour
Vidalia Onion Chicken Casserole*
- 350 oven
- 6 ch
- 2 eggs
- 240 ml water
- 120 gr rice
- 120 ml mayonnaise
- 110 gr cheddar cheese
- 110 gr broccoli
- 45 gr mushrooms
- 40 gr vidalia onions
Viennese Dreamcake
- 10 minuts
- 9 layer cake pans
- 6 egg yolks
- 1 stick
- 375 gr all purpose flour
- 240 gr confectioners sugar
- 130 gr vegetable shortening
- 110 gr butter
- 60 ml water
- 45 gr cocoa powder
Viennese Jam Pockets
- 2 egg yolks (hard cooked)
- 2 egg whites
- 1 egg yolk
- 475 gr jam (thick)
- 400 gr sifted all-purpose flour
- 170 gr butter softened (unsalted)
- 130 gr sugar
- 16 ml water
- 9 gr vanilla extract
- 2 gr orange peel (grated)
Vindaloo
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 75 ml wine vinegar (white)
- 75 ml vegetable oil
- 45 ml water to the blender
- 45 ml water
Vindaloo
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 26 ml wine vinegar (white)
- 26 ml vegetable oil
- 7 ml black mustard seeds
- 5 gr brown sugar
Vindaloo
- 8 garlic (cloves peeled)
- 3 in stick cinnamon
- 2 onions rings (cut into)
- 1 one in cube ginger (chopped)
- 525 gr pork (cut into)
- 325 ml water
- 75 ml wine vinegar (white)
- 75 ml vegetable oil
- 45 ml water to the blender
- 45 ml water
Vindaloo
- 4 garlic (cloves)
- 450 gr beef
- 260 gr pork
- 240 ml water
- 120 ml vinegar
- 110 gr corn
- 20 gr chili flakes (dried hot red)
- 16 ml mustard seeds (red)
- 16 gr ginger
- 9 gr poppy seeds
Vindaloo
- 6 black peppercorns
- 5 cardamoms
- 4 garlic (cloves)
- 3 times during that time
- 2 cm cinnamon stick
- 1/2 chilli powder
- 525 gr pork (lean)
- 150 ml water
- 75 ml oil
- 50 ml vinegar
Vinegar Taffy
- 200 gr sugar
- 120 ml water
- 85 gr corn syrup (light)
- 30 ml vinegar
- 32 gr bitter chocolate
- 4 gr vanilla
- 1 gr salt
- 1 gr peppermint
Voluminous Peach Cobbler
- 12 peaches (fresh)
- 5 bananas
- 1 hr
- 1 hr in
- 500 gr black raspberries
- 240 gr peaches (dried)
- 240 ml water
- 150 gr pitted dates
- 40 gr coconut (shredded)
- 4 gr lemon peel (grated)
Walnut Barley
- 475 ml water
- 200 gr pearl barley
- 100 gr celery
- 30 gr parsley (minced fresh)