10,000 maine recipes

Baked Cornish game hens rubbed with butter and basted every 10 minutes with lemon, garlic, and rosemary. Just 5 ingredients for an elegant, golden roasted dinner.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

If you're late to make dinner, try this simple and delicious dish that takes no time to make and tastes amazing!

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

A scrumptious dessert made with bread cubes, apples and a bit of cinnamon. Tastes amazing when served with hard sauce or ice cream.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.

Try something new today with this succulent dish that will have you scooping out a second helping in no time!

Charleston chicken and rice toasts long-grain rice with green onions, then simmers it in chicken broth with paprika before folding in cooked chicken and pimiento. A Lowcountry one-pot dinner with a Worcestershire-mustard finish.

Greek braised lamb with fresh peas simmered in tomatoes, butter, dill, and parsley. Tender one-pot comfort food ready in about an hour.

Seared chicken thighs baked with meaty portobello mushrooms in a red wine pan sauce with shallots, garlic, tarragon, and lovage. Restaurant-quality flavor, one pan, 45 minutes.

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.