
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Stock along with all the Stock containing recipes presented on this site, with 1352 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Stock recipes added to this site.
These recipes, all contain Stock as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Stock held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Stock Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Stock recipes added to this site.
These recipes, all contain Stock as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Stock held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Stock Culinary Term entry on this site.
The alphabetical list of all Stock recipes on this site follows, (limited to 100 recipes per page). There are 1352 recipes in total:
Page 11 of 14
Potes Cig Eidion (Beef Pottage) Origin: Welsh | Pultes Iulianae (Julian Pottage) Origin: Roman | Risoto o Ddail Poethion a Pherlysiau Gwyllt (Risotto of Nettles and Wild Herbs) Origin: Welsh |
Potes Cig Eidion II (Welsh Beef Stew II) Origin: Welsh | Pumpkin Chowder Origin: American | Risotto All Accetostella (Risotto with Sorrel) Origin: Italy |
Potes Llysiau â Dwmplinau (Vegetable Stew with Dumplings) Origin: Welsh | Pumpkin Curry Origin: Britain | Risotto All Ortica (Risotto with Nettles) Origin: Italy |
Potjeikos Origin: Southern Africa | Pumpkin Vine Tips Tarkari Origin: Nepal | Risotto alla Milanese Origin: Italy |
Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Pwdin Berw Bara Lawr (Laverbread Suet Pudding) Origin: Welsh | Risotto allo Zafferano (Saffron Risotto) Origin: Switzerland |
Poule nas sos (Chicken in Sauce) Origin: Haiti | Rôti de Lapin Farci (Roast, Stuffed, Rabbit) Origin: France | Risotto of nettles and wild herbs Origin: Cape Verde |
Poulet aux Arachides à la Togolaise (Chicken with Peanuts, Togo Fashion) Origin: Togo | Rôti de Porc à l'Ananas (Roast Pork with Pineapple) Origin: Mauritius | Risotto with St George's Mushrooms and Asparagus Origin: Britain |
Poulet Directeur Général Origin: Cameroon | Rack of Lamb with Olive Crust Origin: Britain | Riz au Gras ('Fat Rice') Origin: Benin |
Poulet Véronique (Chicken Véronique) Origin: France | Rack of Lamb with Sénégal Pepper Emulsion Origin: African Fusion | Riz Créole (Creole Rice) Origin: Guadeloupe |
Poulet Yassa (Chicken Yassa) Origin: Gambia | Ragoût Njansang (Njansang Stew) Origin: Central African Republic | Roast Chicken Noodle Soup with Chopsuey Greens Origin: Fusion |
Poulet Yassa Malienne (Malian Chicken Yassa) Origin: Mali | Ragoût of Turkey Origin: Britain | Roast Fillet of Beef Origin: Britain |
Poutine Origin: Canada | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Roast Goose Stuffed with Mashed Potato Origin: Fusion |
Poutine Origin: Saint Pierre | Ragu di Carne Origin: San Marino | Roast Haunch of Venison Origin: Britain |
Prawn Kofta Curry Origin: Anglo-Indian | Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup) Origin: Germany | Roast Pork with Cider Gravy Origin: Britain |
Prawn, Mangetout and Cashew Nut Stir-fry Origin: Australia | Raj Beef Curry Origin: Anglo-Indian | Roast Pork with Crackling Origin: Britain |
Pre-cooked Goat Origin: Britain | Rapas (Turnips) Origin: Roman | Roast Salmon Chowder Origin: Britain |
Pre-cooked Lamb Origin: Britain | Rapes in Potage (Turnips in Pottage) Origin: England | Roast Shoulder of Goat Origin: Britain |
Pressure Cooker Curried Squash Origin: Fusion | Rasam Origin: Southern India | Roast Wild Boar Origin: Britain |
Pressure Cooker Jambalaya Origin: American | Raw Gluten Seitan Origin: British | Romazava Origin: Madagascar |
Pressure Cooker Kareraisu (Pressure Cooker Japanese Curry) Origin: Japan | Red Chicken Mole Origin: Mexico | Rosebay Willowherb, Ramson and Spinach Soup Origin: Britain |
Pressure Cooker Pea and Ham Soup Origin: Britain | Red Curry Risotto with Prawns Origin: Fusion | Ross il-Forn (Baked Rice) Origin: Malta |
Pressure Cooker Steak and Kidney Pudding Origin: Britain | Red Oil Greens Origin: Liberia | Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing) Origin: Germany |
Pressure Cooker Thai Red Curry Origin: Britain | Red Orach Soup Origin: Britain | Rosto Origin: Gibraltar |
Pressure Cooker White Stock Origin: Britain | Red Pepper and Chickpea Salad Origin: Ecuador | Roulade Sévigné (Sévigné Roulade) Origin: France |
Pudding Egusi (Egusi Pudding) Origin: Cameroon | Red Wine Sauce Origin: Britain | Rourou Balls Origin: Fiji |
Puerto Rican Arroz Con Pollo Origin: Puerto Rico | Red-red Origin: Ghana | Rwanda Goat Pelau Origin: Rwanda |
Pullum Anethatum (Aniseed Chicken) Origin: Roman | Reform Sauce Origin: England | Rys Lumbard Stondyne (Sweet Rice and Egg Pudding) Origin: England |
Pullum elixum cum cucurbitis elixis (Ancient Roman Aniseed Chicken) Origin: Roman | Reform Sauce Origin: Britain | Saag Bhaji (Spinach Curry) Origin: India |
Pullum Elixum ex Iure Suo (Boiled Chicken with Boiled Egyptian Beans) Origin: Roman | Reindeer Steak with Lingonberry Sauce Origin: Greenland | Saba Callaloo Origin: Saba |
Pullum Laseratum (Chicken with Laser) Origin: Roman | Rendang Fish Curry Origin: Fusion | Saffron Broth Origin: Britain |
Pullum Numidicum (Numidian Guinea Fowl) Origin: Roman | Restaurant-style Chakalaka Origin: South Africa | Saffron Rice Origin: India |
Pullum Paroptum (Lightly-roasted Chicken) Origin: Roman | Rich Minestrone Soup Origin: British | Saint Kitts Chicken Bouillon Origin: Saint Kitts |
Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman | Ris Gras Burkinabé Origin: Burkina Faso | |
Pultes Cum Iure Oenococti (Pottage with Wine Sauce) Origin: Roman | Risoto Cranc Celtaidd a Chorgimychiaid Bae Ceredigion (Risotto of Celtic Crab and Cardigan Bay Prawns) Origin: Welsh |
Page 11 of 14