10,000 maine recipes

Garlic-ginger chicken baked with sweet potatoes in a sweet-savory soy, sherry and brown sugar glaze. Chicken and tender sweet potato medallions roast in one dish, then go over steamed rice with a scatter of green onion.

Salmon puff is a make-ahead microwave casserole layering canned salmon, seasoned croutons, and cheddar cheese in an egg custard with Worcestershire and dry mustard.

Easy bean, sausage and barley soup for your slow cooker.

Mediterranean lasagna layers tender pasta with eggplant in tomato sauce and a creamy mix of ricotta, feta, and yogurt. A vegetarian Greek-Italian fusion lasagna without ground meat or heavy bechamel.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

Forbidden City Chicken baked in a soy sauce, curry, cinnamon, and ginger glaze with sesame seeds. A fusion-style roasted chicken with warm spices and bold, salty-sweet flavor.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

The Ark's chicken Marsala: pan-seared chicken breast with garlic and button mushrooms in a Burgundy and demi-glace sauce, finished with butter for restaurant gloss.

They are a favorite among the Polish for their rich and interesting flavor.

Pork Chops Ole with seared chops baked over taco-seasoned rice in tomato sauce, topped with green pepper and melted cheddar. A Tex-Mex one-dish pork and rice dinner.

French chicken Normande with boneless breasts sauteed in butter with shallots, simmered in wine with Granny Smith apples, and finished with cream and broiled mozzarella.

Oven-baked "un-fried" chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.