10,000 maine recipes

Slow cooker orange-glazed carrots with butter, orange marmalade, and chopped pecans. Tender, sweet, and hands-off in the crockpot for a holiday-worthy side.

Broiled chicken over fettuccine in a brandy cream sauce with fresh and sundried tomatoes, jalapenos, and basil. A spicy, restaurant-style dinner for two.

Make your tastebuds dance with this succulent dish that can easily be made in your crockpot.

This beef stew recipe is from the National Cattlemen's Beef Association. It cooks up in about half an hour and is surprisingly rich in flavor given its short cooking time.

One-skillet beef and ramen stir-fry with sirloin strips, broccoli, carrots, water chestnuts, and mushrooms. A 30-minute weeknight dinner using instant ramen noodles.

Creamy bacon pasta carbonara tosses hot pasta with crispy bacon, garlic, beaten eggs, Parmesan, and a splash of milk for a silky no-cream sauce. The eggs cook into a glossy coating from residual heat alone.

Lemon broccoli chicken made with cream of broccoli soup, fresh lemon juice, and pan-seared chicken breasts. A quick skillet dinner with a creamy, tangy sauce.

President LBJ's famous Pedernales River chili recipe with venison, chili powder, oregano, cumin, and tomatoes. Authentic Texas-style no-bean chili.

Delicious Eggplant, Mushroom, and Zucchini Quiche recipe

Crunchy curried chicken salad: cooked chicken and rice tossed with mandarin oranges, celery, and peanuts in a light yogurt-curry-honey dressing. A sweet-savory, mayo-free make-ahead salad.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Oat and onion tarts: little British-style savory tarts with crisp oat-and-cheese pastry, slow-sweated onions, and a baked sour cream and cheddar custard. Perfect with drinks or a green salad.

Cubed ham and elbow macaroni baked in a creamy egg and milk custard with cheddar, mustard, and a hint of dill. This cheesy ham bake is old-school comfort food that feeds eight hungry people.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Pounded chicken breasts stuffed with herb butter and Monterey Jack, rolled in Parmesan breadcrumbs, and baked until golden. Includes a spicy Mexican-style variation.

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