10,000 maine recipes

Spiced pork and apples is a quick stir-fry of thin-sliced pork tenderloin tossed with cinnamon, cloves, nutmeg, and white pepper, then simmered with apples in a tangy apple juice glaze. Ready in 30 minutes over rice.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Spaghetti with lots of garlic and olive oil is the Italian aglio e olio classic: linguine cooked in garlic-steeped water, then finished with parsley and grated Parmesan. Pantry pasta perfection.

Grilled spareribs with homemade Creole mustard sauce, a cumin-cayenne dry rub, and a sticky honey glaze. Three layers of Cajun-style flavor build bark, bite, and a sweet-spicy caramelized finish.

Turkey casserole baked in a mashed potato shell with mixed vegetables, cream of mushroom soup, and melted cheddar. A low-fat way to use leftover turkey.

Tandoori chicken with a yogurt marinade of fresh ginger, garlic, cumin, cayenne, and turmeric. The Indian classic adapted for a regular oven, with deeply spiced chicken that stays incredibly juicy.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

This is really a tasty recipe, I have introduced it to many friends, because once they tasted it, they always ask me for this recipe!

I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor

A hearty Greek stew of tender veal cubes braised low and slow with whole pearl onions, tomatoes, red wine vinegar, cinnamon, and cloves. Sealed in a casserole and baked until meltingly soft, this stifado fills the kitchen with the warmest spiced aromas.

Quiche Ole with sharp cheddar and cayenne in a flaky pie shell, topped with a quick Spanish sauce made from green pepper, celery, and onion simmered in ketchup.

Loaded veggie sandwich on multigrain bread with mashed avocado, roasted red pepper, cucumber, tomato, cheddar, and alfalfa sprouts. No cooking required.

Extra cheesy green chile quiche layers Monterey Jack and cheddar with diced green chiles in a flaky pie shell, then bakes them into a custard rich enough for brunch and bold enough for dinner.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.