4,062 maine recipes

This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.

Flaked tuna folded into creamy bechamel sauce with a splash of sherry, served three ways: over fried eggplant, in tart shells, or on buttered biscuits. Retro comfort food in 20 minutes.

Great dinner for two. Pork chops braised with cabbage and seasoned with Madeira wine and cider vinegar.

The chicken breast was so succulent, and the stuffing was loaded with great flavour. Salsa and pumpkin seeds were wonderful additions to serve.

Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.

Cheese and Ham Stuffed Chicken Breasts with Wine-Tomato Sauce recipe

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Super yummy pizza with the flavors of Thanksgiving, perfect for a casual feast any time of year, or using up leftovers.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

Easy Crockpot sweet and sour pork. Simple and no-fuss deliciousness.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

These beefy biscuit cups pack savory ground beef and spaghetti sauce into buttery biscuit shells topped with melted cheddar. A fun, hands-on dinner kids and adults both love.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Copycat Boston Market and KFC rotisserie-style chicken breasts basted in a honey-lime glaze with paprika and seasoned salt. Baked skin-on until golden, then sealed in foil to lock in all those juices.