495 stack recipes

This mousse is very quick and simple, and very tasty!

Asian flavor, make your own jerky, use any game meat or even beef

Make these cheese ball goblin with your kids, they will enjoy making them, lots of fun!

Crispy bacon bits and cubed sharp cheddar stud these savory corn muffins spiked with smoked paprika and fresh chives. Ready in 40 minutes from mix.

Mini bacon cornbread muffins baked with real bacon fat, then piped with a spicy honey cream cheese and chive frosting. A savory bite-sized crowd-pleaser for parties.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Thick, creamy tzatziki sauce with strained yogurt, grated cucumber, garlic, lemon juice, and olive oil. A cool, tangy Greek dip that works beautifully on wraps, tortillas, grilled meats, and pita.

Ligurian caviar is an Italian olive paste spread blended with capers and red pepper flakes. A briny, spicy vegetarian crostini topping that keeps in the fridge for two weeks.

Banana nut sandwiches batch out four servings of crushed banana, pecans, grape pulp, and orange juice on buttered bread. A no-cook snack or quick-fix lunch in 5 minutes.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Very beautiful ice cream, definitly will make it again.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

This is a wonderful and easy dip to make ahead and bring to parties.

No-bake chocolate rice crispy squares with dried apricots and raisins. Milk chocolate and marshmallows hold it all together. Makes 96 bite-sized treats for snacking, lunchboxes, or bake sales.