10,000 maine recipes

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Round steak pounded with flour, browned, then slow-baked with sliced onions, tomatoes, and Worcestershire until fork-tender. Old-school comfort food over rice or mashed potatoes.

Lazy lentils baked low and slow with red lentils, cheddar cheese, onion, garlic, and mixed herbs. A hands-off vegetarian main dish with just 8 ingredients and minimal prep.

Just I recipe I found fascinating. The ingredients that you'll need to prepare are:

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Homemade country sausage patties with sage, black pepper, and a hint of brown sugar. Six-ingredient breakfast sausage you mix, shape, and pan-fry. No casings required.

Grilled steak with fresh corn salad: charred sweet corn tossed with tomatoes, bell pepper, basil, and red wine vinegar alongside garlic-rubbed strip steak. Summer cookout simplicity at its best.

Pasta shells with mascarpone, parmesan, and toasted walnuts. A 20-minute Italian pasta with a luxurious cream sauce and a nutty crunch in every spoonful.

Entertain your family or friends with this scrumptious casserole made with succulent cheese, green chili peppers and shredded jack cheese.

Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.

Ham and mustard biscuit rolls with a sharp cheddar cheese sauce. Ground ham, butter, and mustard rolled into biscuit dough, sliced into pinwheels, and baked golden brown.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.

Polynesian beef and peppers stir-fried with soy sauce, sherry, and fresh tomatoes. Thin-sliced steak in a savory-sweet glaze, ready in 30 minutes for a fast weeknight dinner.

Crispy pan-fried tuna cakes drizzled with a tangy ginger-yogurt sauce and topped with fresh papaya-lime salsa. A light, tropical spin on seafood cakes ready in 40 minutes.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.