10,000 maine recipes

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Glazed chicken breasts baked in teriyaki with lemon zest and juice. Only 4 ingredients, flipped once halfway, and on the table in under an hour.

Rabbit hoggan, a traditional Cornish lard-pastry parcel stuffed with rabbit, potato, turnip, and carrot. Tin miner's lunch from the West Country, baked free-form.

Cilantro garlic shrimp stir-fried in a Thai-style pan with cilantro pesto and fish sauce. A 5-ingredient seafood dinner from wok to plate in 5 minutes.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

Creamy garlic mushroom pasta with assorted mushrooms, shallots, and a splash of sherry finished in heavy cream. A restaurant-style vegetarian pasta that comes together in one skillet.

One-dish chicken pilaf baked with minute rice, cream of mushroom soup, and onion soup mix. Just combine, top with buttered chicken pieces, cover, and bake. Weeknight easy.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Potato-crust quiche with mashed potato shell instead of pastry, filled with mixed vegetables, cheddar cheese, and an egg-milk custard. Naturally gluten-free and hearty.

Hash brown crust quiche with shredded potatoes pressed into a crispy shell, filled with ham, cheddar cheese, and a creamy egg custard. Gluten-free and perfect for brunch.

Sauteed Chicken Livers with Mushrooms & Oni recipe

Grilled shrimp and scallop kabobs marinated in soy sauce, ginger, lemon, and garlic with pineapple and zucchini. A seafood skewer worth the 3-hour marinate.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

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.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Italian-style stuffed meatloaf rolls ground beef around hard-boiled eggs, salami, ham, mozzarella, and parmesan, then simmers in tomato sauce. A classic polpettone showstopper.