Sauce

Veggie Flavored Pasta

• 3/8 beet puree
• 130 gr flour
• 80 ml water
• 65 gr carrot puree
• 60 ml tomato juice
• 32 gr spinach puree
• 16 ml olive oil

Veggie Flavored Pasta

• 3/8 beet puree
• 130 gr flour
• 130 gr spinach puree
• 80 ml water
• 65 gr carrot puree
• 60 ml tomato juice
• 16 ml olive oil

Veggie Sandwich Spread

• 1 green onion
• 1 green bell pepper
• 1 celery stalk
• 120 ml soy mayonnaise
• 32 gr sunflower
• 16 ml soy sauce
• 3 gr turmeric
• 3 gr garlic powder
• 2 gr curry powder
• 1 package firm tofu

Veggie-bean Sloppy Joes

• 1 onion (chopped)
• 1 green pepper (chopped)
• 450 gr cans mexican style
• 350 gr brown rice (cooked)
• 180 ml barbeque sauce

Vegi Spagetti

• 1 green pepper
• 1 zucchini
• 1 onion
• 1 spaghetti sauce
• 80 gr mushrooms (fresh)
• 60 gr pack of spinach noodles
• 55 gr parmesan cheese (grated)
• 34 gr olives (sliced)
• 3 gr garlic salt
• 2 gr oregano

Velveeta Salsa Dip

• 2 cilantro
• 240 gr velveeta cheese spread
• 1 package picante

Velvet Cake

• 3 eggs
• 350 ml whipping cream
• 300 gr raspberries (frozen)
• 130 gr sugar
• 130 gr butter
• 120 gr vanilla milk chips
• 110 gr semisweet chocolate
• 80 gr seedless raspberry jam
• 60 gr unsweetened chocolate
• 32 gr all purpose flour

Velvet Chicken & Sweet Corn Soup

• 2 egg whites
• 700 ml peanut oil
• 700 ml chicken stock
• 475 ml creamed corn
• 130 gr chicken breasts (boneless cut)
• 16 gr cornstarch
• 16 ml soy sauce (light)
• 1 gr salt
• 1/4 slices marinade

Velvetta Salsa Dip

• 1 pace picante sauce
• 240 gr velvetta cheese spread
• 18 gr cilantro

Venison Hamburger Rice Pie

• 1 venison (ground)
• 300 gr rice (cooked)
• 60 gr cheese (grated)
• 55 gr bread crumbs
• 34 gr green pepper
• 30 gr onion
• 1 1/2 packages tomato sauce

Venison Lasagna

• 10 skillet until sausage is brown (light)
• 8 mushroom (pieces)
• 6 lasagna noodles (uncooked)
• 2 layers
• 1/2 noodles
• 425 ml tomato sauce
• 300 gr tomatoes (whole)
• 270 gr chredded mozzarella cheese
• 260 gr spicy venison sausage
• 240 gr pkg ricotta cheese

Venison Roast

• 2 potato up (cut)
• 2 liquid smoke
• 800 gr of venison roast (chunk)
• 240 gr onion up (cut)
• 130 gr carrots up (cut)
• 120 ml beef broth
• 85 gr mushrooms (fresh sliced)

Venison Sauces

• 240 ml champagne vinegar
• 95 gr sugar

Venison Savory Stew

• 6 bannana peppers (chopped)
• 4 potatoes quartered
• 4 triscuit snack crackers
• 2 venison roast
• 1 lentils
• 1 cucumber (diced)
• 1 jalepeno pepper (diced)
• 1 box of fiber one
• 120 ml wine (white)
• 30 ml worcestershire sauce

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 Stew#3

• 6 carrots
• 6 potatoes
• 2 bay leaves
• 1 onion
• 550 gr stew meat
• 30 ml oil
• 5 ml worcestershire sauce
• 4 gr sugar
• 3 gr salt
• 1 gr pepper

Venison With Currants And Chanterelles

• 4 chanterelles (fresh)
• 2 arrowroot
• 700 ml wine (red)
• 550 gr venison meat
• 475 ml veal stock
• 260 gr currant jelly
• 210 gr currants (fresh)
• 80 ml water
• 7 gr onion (dried)
• 3 gr salt

Venison With Plum Sauce

• 6 venison steaks
• 4 ozs
• 120 ml barbecue sauce evenly over the steaks

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

Vericheesey Casserole

• 3 garlic (cloves)
• 3 eggs
• 525 gr beans (cooked)
• 250 gr low fat cottage
• 240 gr brown rice (cooked)
• 120 gr onion (chopped)
• 85 gr mushrooms (chopped)
• 60 gr crumbled feta cheese
• 55 gr fine dry bread crumbs
• 40 gr parmesan cheese (grated)

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