10,000 maine recipes

Mock fried chicken oven-baked with a buttermilk soak and crisp breadcrumb coating. A lighter, cleaner stand-in for deep-fried chicken with all the crunch and none of the splatter.

Marinated ginger chicken with lemon juice, soy sauce, and double ginger (fresh and ground) soaked overnight then grilled or broiled. Bold flavor, simple prep.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Microwave steamed lobster cooked in salted lemon water in just 12 minutes. A fast, no-fuss method for whole live lobster with tender, sweet meat.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Lamb balls and eggs, a Scotch egg variation with seasoned ground lamb wrapped around hard-boiled eggs and deep-fried until dark and crispy. Served with tomato sauce over steamed bulgur.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Mom's oven bag brisket marinated overnight in soy sauce, white vinegar, ketchup, and a heavy coat of coarse black pepper. Low and slow in a cooking bag for fork-tender results.

Tofu burgers with grated carrot, minced leeks, and ground sesame seeds. Pan-fried until crispy and golden, these vegetarian patties hold together without eggs or breadcrumbs.

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Grilled dill steak marinated overnight in dill pickle brine, sliced pickles, olive oil, and garlic. The tangy brine tenderizes thick-cut round steak and adds serious flavor.

Swiss crabmeat quiche layered with sweet crab, minced onion and a four-egg half-and-half custard. Brunch-table classic with a kick of red pepper flakes.

This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Buttermilk-soaked oven-baked chicken coated in seasoned flour with paprika and black pepper. Crispy baked chicken that starts high-heat and finishes golden without frying.

Low-carb zucchini crust pizza built on a base of grated zucchini, eggs, and whole-wheat flour. A grain-light alternative to traditional crust that holds up to your favorite toppings.

Three-ingredient BBQ pulled pork tortilla pizzas with mozzarella baked until bubbly and crisp. A 15-minute dinner or snack that turns leftover barbecue into something new.