10,000 maine recipes

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Fall apart tender beef short ribs with vegetables au jus.

Sirloin steak marinated in Worcestershire sauce, lemon juice, garlic, and onion, then grilled and finished with butter and parsley. The classic 2-hour marinade for steakhouse-style flavor at home.

Ground beef browns with onions and garlic, then smothers in a smooth white sauce spiked with black pepper and cayenne. Spoon it over buttery mashed potatoes for pure comfort food satisfaction.

Ro-Tel macaroni and cheese baked with a homemade cheddar roux sauce and diced tomatoes with green chiles. A spicy, creamy twist on classic baked mac and cheese.

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

Soft Shell Crabs in Black Bean and Chili Sauce recipe

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Kelly's Asian chicken: bone-in chicken pieces braised with a whole bulb of garlic, dried chiles, soy, vinegar, and honey. Vietnamese-style stovetop dinner that serves six.

Slow-roasted pork shoulder rubbed with garlic, sazon, and homemade sofrito, served with Spanish rice and pigeon peas. A Latin-style feast with fork-tender pork, crispy skin, and arroz con gandules on the side.

Southern-style corn casserole with creamed corn, whole kernels, cheddar cheese, and crushed crackers. A dump-and-bake side dish with a hint of heat from Tabasco.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Sautéed chicken nestled on herbed rice with stewed tomatoes, white wine, and Brussels sprouts, slow-cooked until the flavors meld into something truly special. Set it and savor it.