10,000 maine recipes

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Salmon stuffed with arugula, garlic, honey-glazed carrot, and red currants, basted with white wine and finished with a crisp schmaltz-fried skin. A peppery, sweet-tart centerpiece fish dish worth the extra prep.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Shell-on shrimp seared in olive oil, then simmered in a fresh tomato sauce with saffron, garlic, and white wine. A simple Mediterranean seafood dish served over rice.

Portuguese garlic chicken slow-cooked with port wine, brandy, ham, golden raisins, and six cloves of garlic, then broiled golden. A rich slow cooker showpiece.

Shrimp de Jonghe is the classic Chicago restaurant casserole of shrimp baked in garlic-sherry butter under a crisp breadcrumb topping. Old-school elegance with serious flavor.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Slow cooker turkey meatloaf with horseradish, chili sauce, and garlic. Set it on low for 8-10 hours and come home to a spiced, tender loaf ready to slice.

Quiche-grits combines a classic egg and Swiss cheese quiche with hot grits in a pie shell, loaded with ham or tuna, onion, and a kick of cayenne. Southern meets French.

Microwave fish fillets layered with a homemade stuffing of mushrooms, carrots, onion, breadcrumbs, and lemon juice. A quick weeknight fish dinner in under 45 minutes.

Oven-baked Chicken Kiev with a garlic-chive butter center, coated in crispy cornflake crumbs and buttermilk. No deep frying needed for that golden crunch.

Bologna rice skillet uses up pantry leftovers in one pan with toasted rice, diced bologna, tomatoes, corn, and onion. Vintage stretch-the-meat casserole, ready in under 40 minutes.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.