2,170 maine recipes

Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.

Pecan-crusted grouper bakes flaky white fish under a Dijon-and-pecan crust for a crunchy, buttery shell with no skillet of hot oil. A 35-minute Southern-style fish dinner.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

Delicious! Had this beef stroganoff for dinner tonight, and it was amazing. Enjoyed it so much that I will have to make another bunch very soon.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Tender rabbit browned in butter and olive oil, braised in a generous splash of brandy with clove-studded onions and bouquet garni, then finished in a silky cream and mustard sauce.

Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Saltbush Lamb backstraps served with sweet potato mash, broccolini, grilled figs and finished with Lamb jus.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Fried country ham with red-eye gravy: the classic Southern breakfast of thick-sliced salt-cured ham fried in its own fat, deglazed with hot coffee. Two ingredients, pure tradition.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Beef miroton is a classic French method for transforming leftover roast beef into a new meal. Sliced beef simmered in a tangy onion-vinegar sauce, topped with bread crumbs, and baked until crisp.

No waste of chicken in the restaurants, Colonel created a recipe to help use the chicken that was unable to be sold. So he devised the pot pie recipe. The chicken could only sit and be sold for 2 hrs after it is fried.