10,000 maine recipes

One-dish turkey and potato casserole with a hash brown crust, brown gravy, mixed vegetables, and melted cheddar. A smart way to use leftover turkey for a fast weeknight dinner.

Saucy franks in cranberry chili sauce made in the microwave with just three ingredients. A sweet-tangy hot dog appetizer ready in 15 minutes for parties and game days.

Sirloin steaks pan-cooked in a tangy lemon juice, mustard, and steak sauce mixture, topped with crispy French fried onions. A fast weeknight steak dinner with built-in flavor.

Santa Fe Grande layers taco-seasoned grits, set firm and cut into triangles, with melted Monterey Jack and green chilies. A make-ahead Southwestern grits bake topped with cilantro, salsa, and sour cream.

Classic ground beef tacos browned with taco seasoning and piled into hard or soft shells with fiesta cheese, crisp lettuce, roma tomato, and sour cream. The easy weeknight taco-night staple.

Cuban-style ground beef picadillo simmered with green olives, raisins, lime, cumin, and cinnamon. Sweet-and-savory weeknight skillet meal that piles onto rice or stuffs into tacos.

Rich Bolognese meat sauce layered with tender noodles, creamy béchamel, and nutty Parmesan in this authentic Italian comfort classic that feeds a crowd.

Turkey and spinach phyllo pie: ground turkey seasoned with cumin and nutmeg, layered with sauteed onions, fresh spinach, and mozzarella in buttery filo pastry, finished with sesame seeds.

Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Creole shrimp stew with a peanut-brown roux, the holy trinity of celery, onion, and bell pepper, and tender shrimp simmered just until pink. Served over hot rice.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.