1,290 stock recipes

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Port wine, fig, and blue cheese sauce: a glossy reduction of caramelized aromatics, ruby port, and orange that melts tangy blue cheese into a velvety pour for pork roast or meatballs.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Thai pork with basil stir fries thinly sliced pork loin with garlic, chilies, and a full bunch of fresh basil in a soupy fish sauce broth. Ready in 25 minutes over rice or noodles.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

A souped up version of Mexican chicken enchiladas that's prefect to celebrate Cinco de Mayo.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.