Recipes with stock
582 recipes
Beef Shreds with Red Pepper
Thai stir-fried beef with red bell peppers tosses matchstick flank steak in a fiery chili-soy sauce that clings to every shred. A wok-blasted weeknight dinner with bright crunch and serious heat.
Fall Lamb & Vegetable Stew
Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!
Curried Shellfish Pot Pie
Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.
Broiled Rosemary Chicken Over Pureed Lentils
Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.
Black Beans with Bean Curd
Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.
Chinese Style Mushroom Filled with Salmon Filet
Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.
Harissa Sauce
Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.
Yankee Lamb Stew
Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.
Beef & Pasta Primavera(1993 National Beef Cook-Off Recip
Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.
Parsley & Potato Soup
A savory parsley and potato soup that is sure to warm you up during the cold winter days.
Holy Tofu Mole!
Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.
From Roast Duckling: Duck Pilaf
Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.
O'Donoghue's Beef Stew
Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.
The Dreaded Haggis
Traditional Scottish haggis from scratch, with toasted oatmeal, sheep heart and liver, suet, and warm spices packed into a stomach casing. The Burns Night centerpiece, served with neeps, tatties, and a nip of whisky.
Two Potato Topped Cottage Pie
Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.
Thai stir-fried beef with red bell peppers tosses matchstick flank steak in a fiery chili-soy sauce that clings to every shred. A wok-blasted weeknight dinner with bright crunch and serious heat.
Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!
Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.
Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.
Chinese-style tofu stir-fried with salted black beans, mashed red beans, garlic, green chili, and soy sauce. A savory, protein-rich vegetarian main dish.
Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.
Harissa sauce made with fresh or dried red chiles, garlic and a deeply aromatic Moroccan-style broth of chicken, chickpeas, saffron, cinnamon, orange peel and honey. A vivid North African accompaniment for couscous.
Yankee lamb stew with braised lamb shoulder, potatoes, turnips, carrots, and peas in a white wine and thyme sauce. Oven-braised in a Dutch oven for fork-tender meat.
Stir-fried sirloin strips with bow-tie pasta, cherry tomatoes, mixed vegetables, fresh basil, and Parmesan. A 30-minute National Beef Cook-Off winning recipe.
A savory parsley and potato soup that is sure to warm you up during the cold winter days.
Vegan green mole built from roasted garlic, charred chilies, tomatillos, and toasted pumpkin seeds, served over grilled tofu and brown rice. A bright, plant-based take on Mexican mole verde.
Duck pilaf that makes the most of leftover roast duckling: rice toasted golden, simmered in stock with celery, then baked with diced duck and sweet dried apricots. A smart, savory-sweet second act for last night's roast.
Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.
Traditional Scottish haggis from scratch, with toasted oatmeal, sheep heart and liver, suet, and warm spices packed into a stomach casing. The Burns Night centerpiece, served with neeps, tatties, and a nip of whisky.
Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.
