V 8 JUICE RECIPE RECIPES

Name: Homemade V8 Juice Recipe
Prep time: 4 min
Total time: 7 min
Yield: 1
Cuisine: American
Ingredients: 11.46 oz tomato (2 tomatoes); 3.22 oz carrot (1 1/2 medium carrots); 1.21 oz celery (1 medium stalk); 0.71 oz romaine (1/2 cup shredded); 0.63 oz spinach (1/2 cup); 0.36 oz parsley (1/4 cup chopped); 0.14 oz watercress (1/5 cup chopped); 0.11 oz beet (red variety) (1 slice (1" diameter)); 0.08 oz garlic (1/2 clove)

HOMEMADE V8 JUICE RECIPE - GOODNATURE

Homemade V8 Juice Recipe - Goodnature image

Make your own homemade, healthy version of V8 juice that is charged with vitamins, minerals, and enzymes.

Provided by Robin Frey

Categories Drinks

Total Time 7 minutes

Prep Time 4 minutes

Yield 1

Number Of Ingredients 9

Ingredients

11.46 oz tomato (2 tomatoes)
3.22 oz carrot (1 1/2 medium carrots)
1.21 oz celery (1 medium stalk)
0.71 oz romaine (1/2 cup shredded)
0.63 oz spinach (1/2 cup)
0.36 oz parsley (1/4 cup chopped)
0.14 oz watercress (1/5 cup chopped)
0.11 oz beet (red variety) (1 slice (1" diameter))
0.08 oz garlic (1/2 clove)

Steps:

Wash and weigh all ingredients.
Remove the top ends of the carrots and beets.
Run ingredients through your juicer.
Chill in the fridge or freezer.

Nutrition Facts : Calories 60 kcal, ServingSize 1 serving

V-8 BEEF STEW RECIPE - FOOD.COM

V-8 Beef Stew Recipe - Food.com image

Don't let the fact that it's made with V-8 fool you. The sauce thickens and becomes almost unrecognizable as having V-8 in it. I cobbled this recipe together between BH&G, mom, and Joy. It makes a lot, but that's ok, because the leftovers get more delicious with time, as the flavors blend with each other.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

3 lbs beef chuck, cut into 2 inch cubes
1 teaspoon dried thyme (for the meat)
1 teaspoon dried marjoram (for the meat)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup flour
3 tablespoons vegetable oil or 3 tablespoons bacon fat
1 cup onion, chopped
2 -3 cloves garlic, minced
6 cups v-8 vegetable juice cocktail
2 cups water
2 teaspoons beef bouillon granules or 2 teaspoons crushed beef bouillon cubes
2 bay leaves
1 teaspoon dried thyme (for the stew)
1 teaspoon dried marjoram (for the stew)
3 -5 dashes hot pepper sauce (use as much or as little as you'd like) (optional)
3 cups celery, sliced
3 cups carrots, sliced
4 medium potatoes, peeled and cubed

Steps:

Season the beef with the thyme, marjoram, salt, and pepper.
Place flour in a covered bowl or a large sealable plastic bag.
Add the beef, a small batch at a time, and shake to coat pieces.
Shake off excess flour.
Repeat until all the meat is coated.
In a large non-stick skillet, heat the oil or fat over medium-high heat.
Add the meat in batches and brown the meat on all sides.
Do not crowd the pan or scorch the meat.
Remove each batch with a slotted spoon and set aside.
Repeat until all the meat is browned.
Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
Return the meat to the pan and stir to coat and combine.
Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
Bring to boiling; reduce heat.
Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
Stir in celery, potatoes, and carrot.
Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
Skim off fat.
Serve over fresh-cooked egg noodles or white rice.

Nutrition Facts : Calories 822.6, FatContent 46.4, SaturatedFatContent 16.6, CholesterolContent 156.6, SodiumContent 1297.2, CarbohydrateContent 55.2, FiberContent 8.8, SugarContent 14.4, ProteinContent 46.5

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