Get the latest Stock recipes from Group Recipes. http://www.grouprecipes.com/tag/stock Easy and tasty onion dish. Great with roasts or chops or almost anything. http://www.grouprecipes.com/108309/herbed-scented-red-onons.html A simple home made vegetable stock is always better then buying from the store and it's very simple. If you don't like the vegetables used, add other ones; same with the spices. I use it all the time and it's great. http://www.grouprecipes.com/108238/basic-vegetable-stock.html A wonderful aromatic blend of onions and rosemary perfect for any holiday feast. It will be a hit. Allrecipes http://www.grouprecipes.com/107731/onions-baked-with-rosemary-and-cream.html To this recipe, I added my nephew's seafood stock, which kicks this recipe over the top. However, it adds 60 minutes to your cooking time. Um, we got snookered making this for Thanksgiving. Btw. he graduated from Culinary School. So, I was learning at the same time (e.g. chiffonade) http://www.grouprecipes.com/107698/sea-bass-in-paper-----orata-al-cartoccio.html A World of Curries by Dave Dewitt and Arthur Pais. http://www.grouprecipes.com/107408/saffron-rice.html Be great for near Christmas meal for guests and family! http://www.grouprecipes.com/106972/christmas-pasta.html In nearly every savory recipe which calls for adding water, adding a broth instead will enhance the flavor of your dish significantly. Since we eat soup every night at the Bosque, having fresh vegetable broth is essential. We also cook beans and rice in vegetable broth to give them more flavor. If you cook at home and find yourself regularly chopping vegetables, chances are you have all the ingredients you need for a nice vegetable broth. You can probably find them in your compost bin. The tops and bottoms of onion, celery, and carrots become the base for our vegetable broth. Next come some spices, and depending on what we’ve been cooking we might add some leek, garlic, herbs or tomato. But the basic stock recipe stays the same, and is adaptable depending on what scraps are on hand and what we’re having for dinner. If you have a freezer you can start saving up your veggie scraps until you want to make a big batch of yummy broth. Because we don’t use a freezer or refrigeration and we cook for large groups, I usually make this recipe about every other day. http://www.grouprecipes.com/106235/vegetable-broth.html Serve this warm over your favorite meat or stuffing and/or side dish.Great over pork and chicken. Done on the Rachael Ray show. Delicious! http://www.grouprecipes.com/104589/cider-pan-gravy.html This can be done with a regular loin of pork but a rack makes quite an elegant presentation. Had this at friend's house this weekend in Jersey with regular loin of pork. Delicious. http://www.grouprecipes.com/103749/pork-loin-with-herb-crust.html Beef stock http://www.grouprecipes.com/103203/basic-brown-stock.html