Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!,Books,Free Shipping,B000JGWE1S,

	Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day! by Carol Gordon
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Product Details Binding Paperback Format Bargain Price Number Of Items 1 Number Of Pages 304 Publication Date March 01, 2006 Availability Usually ships in 1-2 business days Product Description 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 It Sleep 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 Squares Sleep 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, Alaska 1 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 jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped) 1 1/2 cups cubed or ground ham 1/2–1 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 crusts Blend 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. Gordon, who operates the Nantucket House of Chatham, an inn on Cape Cod, has gathered an eclectic, unbalanced collection of 150 recipes contributed by inn and bed and breakfast owners from around the world. Organized by course and designed to provide good-tasting meals with minimal preparation, the recipes are what Gordon calls 'overnight recipes': they produce meals that can be entirely or partially made in advance and refrigerated overnight. Making meals this way is the ultimate time-saver, she claims. But the time saving actually comes more as a result of the simplicity of the recipes or because of the ready-made ingredients used: frozen diced potatoes for Never-Fail Hash Browns, Raisin Bran cereal in Six-Week Raisin Bran Muffins, and refrigerated crescent rolls for Sausage Puff. The do-ahead capability allows for more time control, essential in the bed and breakfast industry and also worthwhile to the busy home cook. A few recipes may sacrifice taste for ease, but most provide a happy medium of simplicity and good flavor. (Mar.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. 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 It Sleep 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 Squares Sleep 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, Alaska 1 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 jalapeño peppers (2/3 of a small can of Ortega roasted mild chilies, chopped) 1 1/2 cups cubed or ground ham 1/2–1 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 crusts Blend 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. Carol Gordon operates the Nantucket House of Chatham, an inn on Cape Cod, where she prepares and cooks innumerable meals for guests. Customers who bought this item also bought The Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families The Gourmet Potluck: Show-stopping Recipes for the Buffet Table Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead Fix-it And Forget-it 5-ingredient Favorites Y'all Come Eat Customer Reviews for: Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day! Rating - "Sleep On It" Order The item was in excellent condition (like new) and arrived in a timely manner. I would buy from this sender again. Rating - Cooking for a crowd ? This is absolutely the best cookbook I have ever been given as a gift. I have tried a lot of the recipes in this book and every one of them has turned out delicious. I love this book so much that I have purchased a total of 8 and have given them out as gifts. You can't go wrong. Rating - Sleep on It Cookbook This book gives recipes that can be made the night before and baked the next day. It's wonderful for out of town guests. The recipes are excellent! Rating - Sleep on It. The book was what I expected and it has wonderful recipes that you make the night before and put in the oven in the morning or afternoon. It makes it easy to prepare recipes ahead of time. see more reviews See all books by author Carol Gordon

Books : Sleep on It: Prepare Delicious Meals the Night Before That You Can Pop in the Oven the Next Day!