If you know the basics of cooking then you do not need a recipe to recreate something.

For example: if someone posts a picture of butternut squash soup, and this soup is pureed, then I know that the OP followed a method not deviating far from this: sweat aromatics, add roasted squash, cover aromatics with broth, cream or milk, cooked until tender, seasoned, blended, strained reseasoned and served.

With that in mind, the original post should serve as a building block for you as an aspiring cook to create something of your own. If you are only cooking from cookbooks or verbatim from recipes then it is my opinion that you are not really cooking. Cooking is about understanding the techniques presented in a recipe and being able to adapt them into what is available and seasonal. Its quite pointless really to demand a recipe for cherry pie in the middle of the winter, to then attempt to make a cherry pie from frozen or canned cherries when you've got squash or apples available.

It would make sense, and i do support asking for recipes for certain concepts in a dish, like a crust or filling (continuing with the pie example) that maybe you have never seen before. However, back to the original point of understanding technique, if you have made pie filling before, or a puree before, then there is no need for OP to supply you with how they did it. Cooking is more about how you do it than anything else.

If recipes were standardized like how you are asking for them, there would be no reason for restaurants or food blogs or cookbooks. everyone would just cook the same thing every time, and no one would think about changing or adapting them or challenging the conceptions on which the dishes were made.

If you want stock recipes buy a cooking textbook, they're affordable and will cover the basics on everything you would ever need to know. If you buy one on baking and one on savory techniques then you wont have anything to worry about ever again.