Maine Recipes:
A great resource for Maine Recipes!.
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Brunswick Stew with Maine Potatoes - Dawnie McIntyre Hewitt
Remove stewed chicken from pot. Cut up vegetables into bite size chunks. Add salt and pepper to taste. Cook in chicken stalk until veggies are tender. In 1/2 cup cold water add the flour and whisk...Details
Category: Vegetables |
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Backyard Beauties Tomato-Basil Bisque -
Soak 3oz of wood chips in water for 2 minutes. Place wood chips in 4 inch pan and place directly over open flame. Place the Backyard Beauties in the 2 inch pan and then place inside the 4 inch pan. W...Details
Category: Vegetables |
Beet Pickles - Mona Blanchard
Pour beets in a large pan, and heat through.
Make a brine of ingredients above and heat this to very hot.
Put warm beets in pint jars, add 1/2 teas. salt to each jar. Pour hot brine over beets.
Se...Details
Category: Vegetables |
Corn Chowder - Honey York
Dice the potatoes into small pieces, just cover them with water and simmer for about 15 minutes.
Add oleo and melt.
Add the corn and milk and seasonings.
Let it simmer for about an hour or more.
...Details
Category: Vegetables |
Fiddlehead Stew - Tenlee (originall from Kathi Coffin)
Saute butter and onion.
Add chicken broth and fiddleheads. Cook til fiddleheads are cooked.
Add Heavy Cream and bay leaf.
Simmer 10 minutes and serve.
(chicken pieces are good in it too)...Details
Category: Vegetables |
Garden Potato Salad - Maine Potato Board
Cook potatoes - cool, add all other ingredients.
Cover and chill. Makes 10 servings....Details
Category: Vegetables |
Grilled Vegetable Terrine - Maine Dining Room at the Harraseeket Inn
Lay plastic wrap into loaf pan and out over the edges. Cut eggplant, zucchini and summer squash lengthwise and trim stem off the portobello mushroom and cut red onion into rings. Roast red pepper whol...Details
Category: Vegetables |
Heirloom Tomato Bisque with Roasted Garlic - Sarah's Cafe & Twin Schooner Pub
In a medium size heavy stock pot (NOT aluminum) simmer the diced onion with 1 stick of butter until soft. In a food processor, using the metal blade, puree the tomatoes briefly until mixed in a tiny d...Details
Category: Vegetables |
Italian Potatoes - Maine Potato Board
Cook all ingredients except parsley in 2 quart saucepan over medium low heat 25-30 minutes. Stirring occasionally, until potatoes are tender. Stir in parsley. Makes 6 servings....Details
Category: Vegetables |
Lady Ashburnham Mustard Pickles - Kim Delano
Pour 1/2 cup of salt over the above. Cover with water and let set over night. Drain. Add 2 quarts of onions cut into small chunks.
Brine: 4 pts of hot vinegar. 4 Tablespoons of Turmeric. 12 rounded ...Details
Category: Vegetables |
Maine Baked Beans - From Lillian Ward’s Kitchen
To Begin: two pounds of dried beans - usually pea beans, yellow eye beans, soldier beans, jacob’s cattle. For those of you who have never had baked beans, they can be prepped in t...Details
Category: Vegetables |
Maine Fiddlehead Salad - Damariscotta Farmers' Market
Toss all ingredients together....Details
Category: Vegetables |
Maine Potato Soup - Taste of Eden
In a large stock pot, sauté onions, garlic and celery with part of the water. When tender, add remaining water and all other ingredients. Simmer gently until potatoes are done....Details
Category: Vegetables |
Potato Skins - Governor’s Restaurant
Take a cooked Chef Supreme potato from Harrison Farms and remove some of the inside. Make long slices and put in cheese and pieces of bacon and cook at 350 degrees for about 4-5 minutes. Cool for a mi...Details
Category: Vegetables |
Potato Skins - The Ground Round
Take a cooked Chef Supreme potato from Harrison Farms and remove some of the inside. Make long slices and put in cheese and pieces of bacon and cook at 350 degrees for about 4-5 minutes. Cool for a mi...Details
Category: Vegetables |
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