There are 180 new evolved recipes in Vanilla Foods Expanded!
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Rice
Brown, Jasmine, Basmati and Arborio
Prepare in a saucepan, copper saucepan, cooking pot or forged cooking pot. Saucepans accept up to 4 ingredients; cooking pots accept up to 5.
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Pasta
Macaroni, Fettuccine, Penne, Gnocchi and Homemade Pasta
Prepare in a saucepan, copper saucepan, cooking pot or forged cooking pot. Saucepans accept up to 4 ingredients; cooking pots accept up to 5.
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Ravioli and Tortellini
Ground Beef, Spinach and Ricotta, Three Cheese, Pumpkin, Lobster or Chicken and Mushroom Ravioli; Four Cheese, Peppered Pork, Spinach and Ricotta or Ground Beef Tortellini
Prepare in a saucepan, copper saucepan, cooking pot or forged cooking pot. Saucepans accept up to 4 ingredients; cooking pots accept up to 5.
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Lasagna
Combine uncooked lasagna sheets, any pasta sauce and a roasting pan. Accepts up to 5 ingredients.
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Chili
Prepare in an empty cooking pot or forged cooking pot. Accepts up to 5 ingredients.
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Curry
Prepare in an empty cooking pot or forged cooking pot. Accepts up to 5 ingredients.
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Bone Broth
Prepare in a cooking pot or forged cooking pot filled with water. Accepts up to 5 ingredients.
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Stock
Prepare in a cooking pot or forged cooking pot filled with water. Accepts up to 6 ingredients.
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Ramen
Chicken, Beef, Shrimp, Pork, Hot and Spicy or Soy Sauce
Prepare the ramen according to directions in a bowl, then add up to 3 ingredients.
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Casserole
Prepare in an empty roasting pan. Accepts up to 6 ingredients.
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Meatloaf
Add any ground meat to a roasting pan. Accepts up to 6 ingredients.
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Baked Potato
Add potatoes to a roasting pan. Accepts up to 3 ingredients.
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Scalloped Potato Bake
Add sliced potatoes and heavy cream to a roasting pan. Accepts up to 4 ingredients.
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Fried Rice
Add cooked rice to a frying pan or forged frying pan. Accepts up to 5 ingredients.
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Quiche
Add 6 eggs to a baking pan. Accepts up to 4 ingredients.
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Nachos
Add tortilla chips to a roasting pan. Accepts up to 4 ingredients.
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Enchilada
Add a tortilla to a roasting pan. Accepts up to 4 ingredients.
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