671 stock recipes

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.

Vibrant roasted tomato basil soup with caramelized garlic and fresh herbs for healthy low-calorie vegetarian dinners ready in 60 minutes.

Peanut butter cookie dough wrapped around mini Snickers or Mars bars on a stick. Golden, chewy, and loaded with candy bar surprise in every bite. A total showstopper for bake sales and holiday parties.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

Simple and perfectly matched flavors that let the potato shine through brightly.

It's quick and easy to make, and it tastes a lot better and healthier too.

Smoky pumpkin soup built on bacon fat and beef stock, finished with Marsala wine and crisp bacon. A savory, deeply autumnal bowl that skips the cream and leans on real depth.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

This easy, tasty and refreshing couscous salad is a perfect side dish served with an oven-roasted or pan-seared tilapia.

I added dumplings to this and this one pot meal was delicious!

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.

Irish shepherd's pie layers seasoned ground beef with carrots, celery, onion, and corn under a buttery mashed potato crust. Roux-thickened gravy locks the filling together for clean slices.

Carrot and acorn squash soup pureed silky smooth with thyme, dill and white pepper. Vegetarian, naturally sweet from roasted squash and grated carrots, thickened with a handful of rolled oats instead of cream.

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.