4,062 maine recipes

Deep fried whole turkey injected with a buttery Cajun-style marinade of garlic, onion, Worcestershire, taco sauce, and white wine. Crackling skin, juicy meat, bold Southern flavor in every bite.

Steamed salmon or trout fillets topped with a from-scratch hollandaise sauce built on a crushed peppercorn and white wine vinegar reduction. Classic French technique with rich, buttery results.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

Chicken enchilada casserole with corn tortillas, ranch-style beans, green chiles, and Monterey Jack in a creamy chicken-broth-and-cheese sauce. Tex-Mex comfort food for weeknights or potlucks.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Microwave macaroni sauteed in oil with onion, green pepper, and garlic, then cooked in tomato juice with Worcestershire sauce. A one-dish pasta, no boiling needed.

Easy crustless tomato cheese quiche with bacon, sharp cheddar, and basil. Bisquick forms its own crust as it bakes, so no pastry rolling required.

Low-calorie tuna pita sandwiches made with fat-free mayo and yogurt, celery, and red onion. A lighter tuna salad stuffed into pita pockets, ready in 10 minutes.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Italian sausage and red grapes roast together with balsamic vinegar, then the mashed grapes finish into a buttery pan sauce. Rustic Tuscan supper with sweet, tangy, and savory in one pan.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Classic beef meat pie with sirloin tip browned and simmered in red wine and stock with turnip, carrots, peas, and sage in a double-crust pastry. British pub comfort, homemade.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.