10,000 maine recipes

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

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

Savory onion-tomato cheese pie with sweet onions, Swiss cheese, and sliced tomatoes in a custard filling. A microwave-friendly quiche-style main dish.

Poached eggs and sautéed crabmeat layered in ramekins and blanketed with a flamed brandy cream sauce. An elegant brunch main with cayenne heat and a dusting of paprika.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.

Baked chicken in plum sauce with ginger, soy sauce, chili sauce, and lemon. A sweet-savory Asian-inspired glaze that caramelizes as it bakes over browned chicken pieces.

Pinto beans simmered with potatoes and celery, then folded into peanut oil-fried onions. A traditional West African one-pot dish that's hearty, vegan, and meant to be spooned over rice.

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.

Chicken delish is a lattice-topped chicken and ham pie with toasted almonds, mushrooms, and a nutmeg-spiced cream broth poured over the top. Classic midcentury potluck casserole, baked golden.

Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.

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.

Lighter chicken Parmesan with breaded chicken breasts baked in marinara, topped with mozzarella and ricotta, finished with crispy breadcrumbs. Italian-American comfort with less fat.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

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.