10,000 maine recipes

Add a Californian taste to your pot roast with this tasty recipe that will have you licking your chops!

Chicken with apples: a Normandy-style braise of browned chicken flambed with brandy, then baked with apples, onions, cider, and tarragon sour cream. A French country dinner for four.

Apple-bacon quiches layer Canadian bacon and tender sliced apples with Swiss cheese in a savory caraway-and-mustard custard, baked in individual tart shells. A brunch crowd-pleaser.

Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.

I normally don't like gorgonzola, but somehow this recipe worked, and I loved the flavour of it! So if you are big on blue cheese, I do think this recipe should be on your to-make list.

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.

Swabian-style kraeuterfladen (herb waehe): mini yeast crust rounds topped with a creamy filling of sour cream, egg, scallions, chives, and nutmeg. German regional flatbread with gentle herbal flavor.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

A tender and scrumptious pot roast that has a true Texas taste that the whole family will enjoy.

Cold chicken pasta salad with sharp cheddar, pepperoni, and Belgian endive in Italian dressing. A make-ahead dish that's even better after chilling overnight.

Hearty beefy quiche loaded with browned ground beef, onion, and eggs bound with tomato soup in a flaky pie crust. A rustic, no-cream quiche that serves up old-school comfort.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Chicken breasts pan-seared and finished in a Languedoc-style walnut and garlic aillade, with a tangy yogurt-lemon marinade for tenderness. Rustic French main with deep nutty richness.

Cracker-crusted pork cutlets pan-fried and finished in a fresh orange juice and thyme sauce. No egg wash needed, just press and chill for a crust that sticks on its own.