10,000 maine recipes

Chili-crusted flank steak fajitas grilled with marinated tri-color bell peppers, onions, and Roma tomatoes. A bright, lime-kissed Tex-Mex plate wrapped in warm flour tortillas.

Arrabbiata-style spaghetti with chitterlings, pork, walnut puree, raisins, and a white wine sauce. A regional Italian peasant-pasta that uses every part of the pig.

Grilled beef tenderloin steaks crowned with a creamy herb and garlic cheese sauce loaded with mushrooms. Steakhouse-quality dinner for four ready in 45 minutes.

Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.

Chicken breasts dipped in sour cream, rolled in herb stuffing crumbs, then baked with butter and dry vermouth. Served with a creamy mushroom-vermouth sauce that turns weeknight chicken into a French-inspired feast.

Vegetarian mushroom stroganoff with a roux-based vegetable stock sauce, Dijon mustard, and sour cream. A meatless take on the Russian classic that's rich, creamy, and ready in under an hour.

Whole trout browned in foaming butter, then simmered in sour cream until silky and tender. Just 5 ingredients and 30 minutes. Serve with boiled new potatoes or chanterelles for a classic meal.

Low fat creamy ham and pasta cooks bow-tie pasta with peas and turkey ham, then folds in a quick reduced-fat cream cheese sauce. Five ingredients, 30-minute weeknight dinner.

Make-ahead mashed potato casserole with sour cream and cream cheese, refrigerated overnight, then baked the next day. The Thanksgiving and holiday side that frees up your stovetop.

Savory raspberry soup with chicken broth, pineapple juice, and sour cream. Quick microwave recipe ready in 30 minutes, perfect for unique appetizers.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.

Seared venison medallions in a rich port wine and chestnut sauce with fresh figs. An elegant wild game dinner that feels straight out of a European countryside bistro.

Kid-friendly san choy bau: crumbly pork mince with garlic, ginger, carrot, and water chestnuts tucked into crisp iceberg lettuce cups. A build-your-own Chinese-style wrap dinner for picky eaters.

C cubed casserole: corn, cheddar, and green chiles baked into a molten, cheesy Southwestern side. Three ingredients and a punch of garlic, ready in an hour.