10,000 maine recipes

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

Grilled stuffed pork tenderloin rolls olive tapenade through the center, sears and grills the loin, then plates with a yellow bell pepper-saffron-honey sauce. Mediterranean main dish.

Microwave pork tenderloin with a tangy Dijon mustard sauce, green pepper, and onion. A quick dinner for two that's ready in about 25 minutes.

Golden cod baked over crispy fried potato strips with shredded salt cod simmered in half-and-half and onions, topped with beaten egg and baked until golden. A Portuguese-inspired bacalhau casserole.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

High-heat roast flank steak with garlic-oil marinade, portobello mushrooms, and baked potatoes cooked simultaneously on two oven racks. A complete three-component dinner from one oven.

Creamed chicken in a from-scratch white sauce with peas and slivered almonds, seasoned with savory. Serve over biscuits, waffles, or in puff pastry shells.

Pizza crust made in the food processor with flour, cornmeal, yeast, and olive oil. Quick to mix, easy to handle, and yields two 12-inch crusts with a slightly crisp, slightly chewy bite.

Creamy chicken mushroom tetrazzini made on the stovetop in about 35 minutes: tender chicken and browned mushrooms in a Parmesan cream sauce tossed with linguine. A quick, comforting weeknight pasta.

Defrost those lamb chops and try this succulent recipe that's easy to use and follow.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Salmon teriyaki broiled with a homemade soy, brown sugar, white wine, and ginger marinade. Just five ingredients and 10 minutes under the broiler.

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.