10,000 maine recipes

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Sauteed ham and tender apple slices baked in a smooth cottage cheese custard with a clever buttermilk biscuit crust. A savory-sweet brunch quiche ready in one hour.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Hawaiian grilled chicken marinated 24-36 hours in pineapple juice, soy sauce, and Worcestershire. The long soak creates deeply flavored, tender chicken with a sweet-savory char.

Beefy Mexican pizza stacks crisp baked tortillas with refried beans and seasoned ground beef, then tops it with pizza sauce, melty Mexican cheese, tomatoes and cilantro. A homemade copycat ready in 20 minutes.

Pan-seared lemon chicken breasts with thyme, shallots, garlic, and a bright pan sauce. French bistro classic ready in 30 minutes for busy weeknights.

Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.

Golden-browned whole chicken pieces simmered with okra, fresh tomatoes, cumin, and white wine until fall-off-the-bone tender. A soulful one-pot stew that tastes even better the next day.

No-bean Tex-Mex chili built on a blend of ground beef and pork, simmered in beer and tomato with a heavy hand of cumin, garlic, jalapenos and a touch of honey. A bold, meaty pot with serious Southwestern heat.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Golden, flaky phyllo strudel stuffed with leftover turkey, steamed spinach, raisins, and a creamy curry filling. A sophisticated way to transform Thanksgiving leftovers into an elegant main dish.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Chicken scaloppine with mushrooms in a white wine cream sauce made in one pan. Golden seared chicken breasts finished in a reduced wine and cream pan sauce in 30 minutes.

Oshkinigikwe is a Native American tomato stew with shallots, cucumber, and corn flour. A simple, plant-based dish thickened naturally with just seven ingredients.