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 Browse over 2,000 Innkeeper Tested and Guest Approved Recipes
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Butternut Bisque

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Filling: 2 each whole butternut squash, pricked and roasted skin on, until a knife enters easily 2 medium yellow onions, roughly chopped 3 tablespoon... Read More
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Vegetarian Chili

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Filling: 1 medium onion, chopped 3 peppers (any color), chopped 1/4 C. olive oil 1 clove garlic 2 15oz cans kidney beans 1 15oz can chili beans 1 15oz... Read More
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Harvest Day Soup

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Filling: 1 lb sausage 1 large, finely chopped onion 2 1/2 cups chicken broth 2 cups canned pumpkin 1 tsp lemon juice 2 cups hot milk 1/2 ts. nutmeg... Read More
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Crab Imperial

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Filling: 1 lb lump crabmeat, remove bits of shell and cartilage 2 slices firm textured white bread 2 tablespoons unsalted butter, melted 2... Read More
From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Cranberry Apple Chutney

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Filling: 1 lb. fresh cranberries 1 cup sugar ¼ cup red wine vinegar 1/3 cup sugar ½ tsp. Cloves ½ cup chopped walnuts 1 cup water 2 green apples... Read More
From: Williamsburg Manor Bed & Breakfast , Williamsburg Virginia
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Iceberg Salad with Blue Cheese Dressing

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Filling: 1 head crisp iceberg lettuce, cut into 8 pieces Blue Cheese Dressing 1 cup buttermilk 1 cup sour cream 1/2 cup mayonnaise 1 pound blue... Read More
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Jay's Vinaigrette

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Filling: 1 cup Cider Vinegar 2 cup Soybean Oil 1 whole large onion 3 whole garlic cloves 1 tbl fresh ground black pepper 2 tbl Salt 3 tbl Sugar 1 tsp... Read More
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Chicken Hemingway

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Filling: 1 cup all-purpose flour 1 teaspoon salt 2 teaspoons pepper 2 to 3 tablespoons olive oil 4 6-ounce skinless, boneless chicken breasts 1 cup... Read More
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Shrimp BLTs

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Filling: 1 baguette, cut crosswise into 30 1/4 inch slices 1 tablespoon olive oil 1/4 lb thinly sliced pancetta 3/4 lb cooked shrimp, coarsely... Read More
From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Brunch Eggs and Canadian Bacon

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Filling: 12 slices Canadian bacon -- sliced thin 1 1/2 cups Swiss cheese -- grated 12 eggs 1 cup whipping cream 1/2 cup parmesan cheese Salt... Read More
From: Maplevale Farm Bed & Breakfast , Oxford Ohio
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Crustless Spinach-Tomato Quiche

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Filling: 1 10 oz pkg frozen chopped spinach, thawed and drained 1 large tomato, sliced 1 1/2 cups cottage cheese 1 cup grated sharp cheddar cheese 3... Read More
From: Swan House Bed & Breakfast , Camden Maine
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Soup Mongole

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Filling: 1 10.5 oz. can pea soup 1 10.5 oz. can tomato soup 1/2 cup beef stock salt & pepper to taste 1 bouquet garni 1/2 cup cream 2 Tbls. dry... Read More
From: Bridgewater Inn & Cottage , Bridgewater Virginia
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Triangle Ranch Ham & Broccoli Bake

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Filling: 10 oz. pkg. (1 1/2 cups) frozen, chopped broccoli 12 slices white bread, crusts removed 4 oz. (1 cup) shredded cheddar cheese 2 cups diced... Read More
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Goat Cheese & Watermelon Summer Salad

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Filling: ½ Broiche (or egg roll) Goat cheese softened & stirred to spreadable consistancy Cubed watermelon Fresh basil leaves Baby greens... Read More
From: Abingdon Manor An Extraordinary Inn & Restaurant , Latta South Carolina
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Spinach Pie with Cream Cheese Pastry Crust

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Stuffed Pepper Soup

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Orange and Cranberry Baked Croissant Strata

Preparation Time:   | Servings: Serves 8-10 | Cooking Time: 45 minutes
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Roasted Tomato Gaspacho (Gaspachotinis)

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Four Bean Salad

Preparation Time: -/- | Servings: Serves 6 to 8 | Cooking Time: -/-
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Maine Shrimp/Lobster Linguine

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Filling: Visitors to The Bass Cottage Inn may recall our breakfast entree, Shrimp on a Raft - herbed biscuit served with Maine shrimp sauce (with... Read More
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Grilled Salmon Nicoise

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Seafood Panzanella Salad

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Crab Cakes

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Chicken and Shrimp Gumbo

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Grandma Maude's Plantation Shortcake

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