Sleep On It: Prepare Delicious Meals The Night Before That You Can Pop In The Oven The Next Day!

 Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day! PDF ePub fb2 ebook

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, dinne...

Paperback: 304 pages
Publisher: Hyperion Books (March 1, 2006)
Language: English
ISBN-10: 1401308163
ISBN-13: 978-1401308162
Product Dimensions: 5.5 x 0.8 x 8.2 inches
Amazon Rank: 4412703
Format: PDF ePub fb2 TXT fb2 book

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I ordered Sleep On It because I try to make the most of my time, and preparing meals ahead of time seemed to be perfect. I also found a lot of surprise recipes. This is not just a breakfast/brunch cookbook. It wasn't quite what I thought it was, but ...

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rt 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 Souffl -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 Quiche Pearson's Pond Bed & Breakfast - Juneau, Alaska1 cup soft silken or firm tofu 1 cup rice or soy milk (plain or vanilla) 1 cup liquid egg product* 3/4 cup nonfat ricotta cheese 10 oz. bag no-fat shredded mozzarella cheese 4 oz. can mushrooms 1 medium red bell pepper (or substitute a few sun-dried tomatoes) 1 medium yellow or green bell pepper mild jalape±o peppers (2/3 of a small can of Ortega roasted mild chilies, chopped) 1 1/2 cups cubed or ground ham 1/21 tsp. hot curry powder 1 Tbsp. onions, chopped 1 tsp. granulated steak seasoning 1/4 tsp. garlic salt 1/2 tsp. cilantro 2 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 612.