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Browse over 2,000 Innkeeper Tested and Guest Approved Recipes
Bacon Quiche
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Filling: We introduced various quiches several years ago as a way to provide a little more to our already abundant continental breakfast. As it turns out,... Read More
From:
The Country Inn
at Camden/Rockport , Rockport Maine
at Camden/Rockport , Rockport Maine
Wild Rice & Mushroom Crustless Quiche
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Filling: This recipe was created for friends who cannot eat wheat -- and it has become a regular request!
1 cup cooked wild rice or long-grain wild rice... Read More
From:
Brigadoon Bed & Breakfast
, Mackinaw City Michigan
Ana's Green Chili Stew
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Filling: This is an all time favorite bed and breakfast specialty at the Don Gaspar Inn.
2 Lb Pork loin (or other fairly lean cut)
2-3 Large Baking... Read More
From:
Don Gaspar Inn
, Santa Fe New Mexico
Corn Pudding
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Filling: Serves 45 minutes prep
(I halve this recipe)
35 minutes cook
2 TBL butter melted
2 cups grated corn (fresh preferred)
2 eggs slightly... Read More
From:
Breezee Hill Farm Bed and Breakfast
, Clear Spring Maryland
Southwestern Quiche
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Filling: Preheat oven to 375°
6 eggs
2 Tablespoons flour
2 cups cottage cheese
1 cup Shredded Monterey Jack Cheese (may also use Pepper Jack... Read More
From:
Chambered Nautilus Bed and Breakfast Inn
, Seattle Washington
Quiche Elaine
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Filling: OK, it's a little vain to name a recipe after oneself...but I really DID invent this and I've made it a zillion times, so I couldn't... Read More
From:
Yelton Manor Bed & Breakfast
, South Haven Michigan
Mango Tango
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Filling: Cut fresh watermelon and ripe Mangos into bite sized pieces and put in individual fruit bowls
Drizzle with lime Juice and let sit for 30 minutes... Read More
From:
Chambered Nautilus Bed and Breakfast Inn
, Seattle Washington
Ginger-Lime Melon
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Filling: Cut fresh Cantaloupe and honeydew melons into bite sized pieces and put in individual fruit bowls
Drizzle lightly with honey
Drizzle with lime... Read More
From:
Chambered Nautilus Bed and Breakfast Inn
, Seattle Washington
Southwestern Corn Souffle
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Filling: Gary Hardin of the Briar Rose Bed and Breakfast in Boulder makes this in a big pan. You could cut it down and make it in ramekins for two or four.... Read More
From:
Briar Rose Bed and Breakfast
, Boulder Colorado
Salmon Fillet in Puff Pastry w/Citrus Beurre Blanc
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Filling: Salmon Ingredients:
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
4 (3-ounce) salmon fillets, skinned... Read More
From:
The Inn at the Round Barn Farm
, Waitsfield Vermont
Excellent Marinated Roast Pork Loin
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Filling: Ingredients:
Marinade:
1 1/2 c. lite soy sauce
1 1/2 c. apple cider
1 tbsp. Yellow mustard
Onion and garlie powder, basil, bay leaves,... Read More
From:
Squiers Manor Bed and Breakfast
, Maquoketa Iowa
Mushroom and Wild Rice Soup
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Filling: Ingredients:
2 Cups (total) of onion, celery, and carrots chopped finely in food processor
1 can chicken broth
2 tbsp butter
8 oz. Fresh... Read More
From:
Squiers Manor Bed and Breakfast
, Maquoketa Iowa
Seafood Quiche
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Filling: Ingredients:
1 Pillsbury ready crust
6 eggs
1 1/2 c. milk
1/2 c. sour cream
1 1/2 c. shredded Swiss or Montery Jack cheese
1 sm can crab... Read More
From:
Squiers Manor Bed and Breakfast
, Maquoketa Iowa
Holiday Baked Fruit
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Filling: Ingredients:
8 oz. can apricot halves, drained
15 oz. can whole plums, drained, sliced and pitted
8 oz. can pear halves, drained
15 oz. can... Read More
From:
Westby House Inn & Restaurant
, Westby Wisconsin
Col. J. Bourgeois Blueberries
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Filling: Ingredients:
2 cups Fresh Blueberries, washed
1/4 cup Sour Cream
2 T. Brown Sugar
Directions:
Mix all ingredients together.
Allow to rest... Read More
From:
Westby House Inn & Restaurant
, Westby Wisconsin
Alabama Wild Shrimp Quiche Lorraine
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Filling: As featured on FOX 6's "Good Day Alabama"
Pastry for 1 9: 1-crust pie
6 slices bacon, chopped and sauteed
1/4 cup onion, sauteed
1/2 cup... Read More
From:
Columbus Street Inn
, Fayette Alabama
Cordon Bleu Strata
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Filling: 6 cups french baguette bread, cubed (4 cups if making in ramikins)
3/4 cup chicken broth
1/2 finely chopped celery
1/2 cup chopped broccoli
1/4... Read More
From:
Westby House Inn & Restaurant
, Westby Wisconsin
Grilled Salmon with Basil Butter Rub
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Filling: 4 salmon fillets, 6 oz each
3/4 tsp pepper
1 tsp salt
2 cloves garlic (finely chopped)
5 tsp butter, softened
5 tbs basil, chopped
Preheat... Read More
From:
Mt. Rainier Cabins at Three Bears Lodge
, Ashford-Mt. Rainier Washington
Best Split Pea
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Filling: 3 cups green split peas
5 cups water
1 bay leaf
2 teaspoons salt
Simmer uncovered, 3-4 hours. Remove bay leaf.
1 cup minced onion
3... Read More
From:
Arlington''s West Mountain Inn
, Arlington Vermont
Ham and Cheese Quiche with Hash Brown Crust
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Filling: 3 cups frozen hash browns, thawed and squeezed dry in paper towels
1 Tbsp. Melted butter
1 tsp. Emeril’s Original Essence
1/2 plus 1/8 tsp.... Read More
From:
The Firelight Inn on Oregon Creek Bed and Breakfast
, Duluth Minnesota
Beef Tenderloin with Port Wine and Currants
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Filling: 2 tablespoons shallots
1 1/4 cups currants
3/4 cup port wine
2 cups beef stock
2 tablespoons green peppercorns
Beef tenderloin
Sauce: Saute... Read More
From:
Arlington''s West Mountain Inn
, Arlington Vermont
Haddock De Journee & Hollandaise Sauce
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Filling: 2 lbs haddock, fillet
4 oz shrimp, chopped fine
4 oz scallops, chopped fine
2 oz lobster, chopped fine
pinch of salt and pepper
1/2 oz (1... Read More
From:
The Colonial House Inn Restaurant and Conference Center
, Yarmouth Port Massachusetts
Jewel Yam and Yukon Gold Potato Hash
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Filling: 1 pound yukon gold potato, peeled and cut into 1/4 inch dice
1 pound jewel yams, peeled and cut into 1/4 inch dice
1 parsnip, peeled and cut into... Read More
From:
1801 First Inn
, Napa California
Stuffed Burgers with Gorgonzola and Bacon
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Filling: 1 lb ground beef
4 oz bacon
4 tbs Gorgonzola cheese
salt and pepper
Dice bacon and fry until crisp. Drain. Crumble Gorgonzola cheese and... Read More
From:
Mt. Rainier Cabins at Three Bears Lodge
, Ashford-Mt. Rainier Washington
Pan Glazed Carrots
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Filling: 1 lb. carrots, cleaned and sliced in rings
1/2 cup Vermont maple syrup
2 tablespoons brown sugar
pinch of ginger
Boil carrots until barely... Read More
From:
Arlington''s West Mountain Inn
, Arlington Vermont
