10,000 maine recipes

Tuna spaghetti with fresh tomato sauce, green pepper, and parsley. A simple, budget-friendly weeknight pasta made with canned tuna and a homemade sieved tomato sauce.

Grilled sirloin tip kabobs with zucchini, yellow squash, red pepper, and onion marinated in Italian dressing. Served over bright lemon-parsley rice for a colorful dinner for two.

Garlic shrimp scampi-style with butter, white wine, and parsley over rice. A simple weeknight classic adapted from the Drawbridge Inn, ready in under 30 minutes.

New England clam quiche with crispy bacon, canned clam chowder, eggs, sour cream, and a layer of melted American cheese. A clever shortcut quiche that uses chowder as the flavor base.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Creamy mustard chicken sears strips of chicken breast, then simmers them in a coarse mustard cream sauce. A 30-minute French bistro-style dinner that pairs with rice, pasta, or crusty bread.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Traditional Irish clear lamb stew with bone-in neck chops, whole potatoes, carrots, and onions simmered low and slow. Finished with butter, chives, and parsley for a clean brothy stew.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

Mexican quiche baked in crispy tostada shells with Swiss cheese, crumbled bacon, green chiles, and a half-and-half custard. Mini quiches with a cayenne kick for an unusual brunch presentation.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Retro-elegant shrimp and cream cheese ring mold with bright lemon and parsley, drizzled with a sweet-spicy plum and Pickapeppa sauce. A stunning centerpiece for entertaining.

Minced lamb fondue rolls seasoned ground lamb with scallions and breadcrumbs into walnut-sized balls that get speared and deep-fried at the table. Served with a creamy sherry-mushroom sauce for dipping.