Average Reviews:
(More customer reviews)Gordon, the Innkeeper of Nantucket House in Chatham on Cape Cod, has collected recipes from Inns and B & B's around the country that can be prepared the night before and cooked the next day.
Naturally many of these are breakfast or brunch oriented and most are baked, like Spiced Pear French Toast, Cinnamon Crunch Coffee Cake, Seafood Brunch Strata, Bacon and Egg Lasagna, Easy Wild Rice Quiche.
A short appetizer chapter includes cheese balls and dips as well as chicken wings and Mushroom Rolls and for dinner there's Sweet Potato Casserole, Salmon Mexicana, or Baked Barbecued Beef Brisket.
Some recipes use shortcut ingredients like canned soups or frozen bread dough and the variety of sources means there's something to appeal to everyone. This is a folksy book which will chiefly appeal to those who like to entertain for breakfast or brunch.
--Portsmouth herald
Click Here to see more reviews about: Sleep On It: Prepare Delicious Meals the Night Before That You Can Pop In the Oven the Next Day
A collection of Country Inn cooking -- delicious, easy recipes that can be prepared the night before"My first innkeeping morning found me in the kitchen cutting fruit at 4:30 AM! Right then and there I knew I needed time-saving shortcuts. I began coveting ‘overnight recipes' and . . . Sleep On It was born. This compilation of overnight recipes allows you to serve a delicious breakfast, brunch, dinner, or dessert and still have time to enjoy your day." --from Sleep On ItSleep On It is a collection of the 150 best recipes that can be made at night to serve the next day. Pulled from small inns and bed-and-breakfasts around the country, these tried and true recipes include breakfast, brunch, appetizers, dinners, and desserts. Accompanying each recipe is an anecdote from inn owners or a particular tip on preparation.Recipes included in the book:-Schoolhouse Creek Coffee Cake-Bayou Bend Casserole-Arabian Pork Chops-Tarragon and Leek Soufflé-Chicken Quenelles-Frothy Strawberry SquaresSleep On It is the perfect cookbook for anyone pressed for time who wants to put delicious, home-cooked food on the table.Pearson's Pond Healthy Ham QuichePearson's Pond Bed & Breakfast - Juneau, Alaska1 cup soft silken or firm tofu1 cup rice or soy milk (plain or vanilla)1 cup liquid egg product*3/4 cup nonfat ricotta cheese10 oz. bag no-fat shredded mozzarella cheese4 oz. can mushrooms1 medium red bell pepper (or substitute a few sun-dried tomatoes)1 medium yellow or green bell peppermild jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped)1 1/2 cups cubed or ground ham1/2–1 tsp. hot curry powder1 Tbsp. onions, chopped1 tsp. granulated steak seasoning1/4 tsp. garlic salt1/2 tsp. cilantro2 baked, cooled pie crustsBlend first 4 ingredients and the spices in a blender.Chop peppers (veggies) and ham in a food processor till the size of small peas. Drain in colander for a few minutes.In the pie crusts, distribute the shredded cheese, mushrooms, ham, and peppers.Cover and refrigerate overnight.The next day:Pour liquid from blender over the contents in pie crusts.Bake about 45 minutes at 350 F till knife inserted into pie comes out clean.Let set at least 15 minutes, then cut into wedges and serve.May be re-heated in the microwave.Makes 2 pies.Serves 6–12.
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