10,000 maine recipes

Impossible ham and Swiss pie makes its own crust from Bisquick, eggs, and milk. Layer ham, Swiss cheese, and onions in a pie plate, pour the batter over, and bake until golden and set.

Chicken fried steak with a craggy double-dredged crust, fried golden and crisp, then smothered in peppery cream gravy made right from the drippings. Classic Texas comfort cooking done the proper way.

Buttermilk-marinated fried turkey cutlets coated in toasted bread crumbs with cayenne and Worcestershire. Pan-fried golden and served with gravy over dumplings or spaetzle.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Ground beef and cheese pie with cheddar, Swiss, green onions, and a mayonnaise-egg custard baked in a flaky pie shell. A savory one-dish dinner.

Whole trout stuffed with spinach, pine nuts, and sherry, then baked in parchment with white wine and butter. A 30-minute elegant fish dinner with Florentine filling.

Pantry-staple salmon cakes from canned salmon, cracker crumbs, and eggs, browned in butter and served with mushroom or celery soup sauce and fresh fennel. Old-school weeknight dinner in 30 minutes.

Beverly's spinach quiche is the classic "impossible" style: Bisquick forms its own crust as it bakes. Frozen spinach, onion, peppers, and cheese on the bottom, an egg-and-Bisquick batter on top. No pastry, no fuss.

Pepperoni focaccia panini with garden vegetable cream cheese, provolone, tomato, and bell pepper, baked in foil until melty. Cut into wedges to share.

Chicken and stuffing casserole: bone-in chicken browned in seasoned flour, blanketed with cream of chicken soup and a homemade sage-thyme bread stuffing, then baked until tender with a crisp top.

Pittsburgh Steelers steak: Italian-dressing marinated filet mignon topped with a three-cheese crust of mozzarella, Swiss, Parmesan, and toasted bread cubes. A stadium-inspired steakhouse dinner.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.

A succulent and scrumptious tuna casserole made with green peas, egg noodles and cheddar cheese.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Taco chicken grill marinates oven-baked chicken in a tangy taco-spiced barbecue sauce with molasses and tomato, then finishes over coals with melted Monterey Jack. Two-stage cooking for fall-off-the-bone tender meat with a smoky crust.

Pasta with pumpkin and Italian sausage in a creamy sage-spiked sauce. A rich, autumn-leaning weeknight dinner that treats canned pumpkin like the flavor workhorse it is.