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Eggs with Roasted Red Pepper and Chardonnay Sauce

by BnB Finder April 15th, 2014| Best BnB Bites, Recipes
Roasted Red Pepper and Chardonnay SauceHere's a very special way to cook a couple of eggs for an elegant breakfast, brunch, or light lunch. It's all in the sauce, which combines puréed roasted red pepper, white wine and heavy cream -- simple but sophisticated. The sauce adorns eggs that have simply been baked in ramekins (small baking dishes) with cream, butter, cheese, and dill -- a no-fuss alternative to more familiar poaching or omelet making. It takes a little longer, but the pepper can be roasted in advance. This recipe comes from The Inn at Tabbs Creek on Chesapeake Bay in Virginia,
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Italian Dipping Oil

by TT April 14th, 2014| Recipes, Spreads & Sauces, Tapas Monday
Italian dipping oilBefore my husband and son started their get healthy diet, we had a Tapas Monday dinner with an Italian theme.  There were grilled eggplant wheels topped with seasoned ricotta, garlic and cheese chicken sausage bites, and homemade focaccia served with dipping oil.  It was an indulgent and tasty way to end our Monday.

Dipping oils* have been all the rage at restaurants for many years.  Instead of serving your rolls or bread with butter, a small dish of olive oil and assorted seasonings is presented.  The beautiful thing about the dipping oil is that it can be flavored however
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Homemade Cheese Sauce

by Jane Wangersky April 11th, 2014| Recipes, Simple Solutions
kdIf you've ever wondered what exactly was in that little packet of orange stuff that comes with packaged macaroni and cheese (Kraft Dinner, in Canada) -- well, I don't know either. And I don't know how it turns into cheese sauce when you mix it with milk and butter. But I have learned to make my own cheese sauce, and I know what's in that.

Cheese sauce is more than just melted cheese -- but not much more. (If you're in a real hurry, you can always just throw a slice or some shreds of cheese on top of hot
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Cracklin Corn Pone Bread

by BnB Finder April 8th, 2014| Best BnB Bites, Recipes
Crackling Corn Pone BreadAlthough our last recipe from Big Mill Bed and Breakfast featured couscous, a somewhat exotic North African ingredient, a lot of down home cooking also goes on in that place. This recipe for home baked corn pone uses cracklins -- pork rind, as they may be called where you live -- which you can either chop or grind to suit your own taste. This is one of those simple home baked dishes that are so good you could eat them for breakfast, lunch, dinner, or all three! They'd make a good snack, too.  You'll find the Big
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Sweet Asian Barbecue Sauce

by TT April 7th, 2014| Recipes, Spreads & Sauces, Tapas Monday
seasonings-72790_640Last week my almost 18 year old son and husband started a get healthy diet.  Neither needed a major change in diet, just a reduction in portions and elimination of too frequent splurges (chips, ice cream, etc.)  With Tapas Monday falling on Day 1 of the diet, I wanted to create a menu that allowed us to enjoy our candlelit dinner for two but helped my husband stay on track.  (I will not be the reason a diet fails!)

Besides the atmosphere of the dinner, one of the things I like most about the meal is that I try to
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Uncanned Tomato Sauce

by Jane Wangersky April 4th, 2014| Recipes, Simple Solutions
fusilli n sauceI was going to start this article with a rant about canned (and jarred) tomato sauce -- how it all seems to taste pretty much the same, whether the label says “roasted garlic” or “four cheese” or just “original recipe”. Then I realized my own tomato sauce recipe uses mostly, ahem, canned ingredients. So I’m not going to talk about how awful all canned food is, because it isn’t, really. I’ll just tell you that my sauce, while it may not be much fresher than canned sauce, at least tastes fresher. It’s also nearly as quick and easy, and
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Italian Cracked Wheat Bread

by BnB Finder April 1st, 2014| Best BnB Bites, Recipes
Italian Cracked Wheat BreadHere's a great old-fashioned bread recipe that's well worth the time it takes -- try this for a weekend baking project.  You can use either cracked wheat or bulgur (cracked wheat that's been parboiled). Either one will add nutrients and a slightly nutty taste. Either one will also have to be softened for cooking, so be sure not to skip the boiling water stage. The different kinds of flour in this recipe add up to a unique taste. This is from the Buckhorn Inn in Gatlinburg, Tennessee, near Great Smoky Mountains National Park and "the only one
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Herbed Focaccia

by TT March 31st, 2014| Breads, Recipes, Tapas Monday
focacciaThere are a few go-to menus for our Tapas Monday dinners.  If it is a busy evening, the menu is charcuterie and fruit.  If I have a couple hours free before dinner, I often go with a Greek menu that includes homemade pita bread.  Another menu that makes regular appearances consists of Italian dishes.  What dishes fill the menu depend on my schedule.  If I have time early in the day, there might be meatballs.  If there is time in the evening, there could be focaccia.

Last week I had a few hours at home pre-dinner.  With chilly weather lingering,
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Mini Flatbread

by Jane Wangersky March 28th, 2014| Recipes, Simple Solutions
flatbreadThis started out as a pita recipe, but somewhere in there my old friend the muffin tin insisted on being included, so I ended up with something less pocket-like but still very good.

To backtrack a little -- when I first read a pita recipe a few years ago, I was surprised to learn I didn’t have to start by forming two layers of dough and joining them together. Each pita comes from a single circle of dough. The dough itself forms the layers by puffing up as it bakes and then collapsing back into a disc.

Before our current Bread
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Peach Bread Pudding

by BnB Finder March 25th, 2014| Best BnB Bites, Recipes
Peach Bread PuddingIf you think it'd be impossible to whip up a special brunch or dessert starting with stale bread, canned peaches, and two ounces of liqueur shared among all the diners --  you haven't read this recipe. The bread and peaches soak overnight in a sweet and slightly spicy egg mixture which lets them bake up golden the next day. The finishing touch is the rich, sweet, and very easy Amaretto Sauce. This comes from the Corner Cottage Bed & Breakfast in Fredericksburg, Texas,  close to downtown but still with a secluded feeling, not to mention high-speed internet
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Homemade Pizza Dough

by TT March 24th, 2014| Breads, Recipes
pizza doughI have been making homemade pizza with my kids since they were old enough to eat it.  However, I didn't start making my own dough until sometime in the last decade.  That being said, I am surprised that I haven't shared my pizza dough recipe.  Not only is it ridiculously easy to make, it also is tender, which allows it to be rolled to the desired thinness without effort.

So, after writing for Think Tasty for seven years, what made me think of sharing this recipe now?  There are a couple reasons.  First, March is bread month, so I was
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Muffin Tin Biscuits

by Jane Wangersky March 21st, 2014| Recipes, Simple Solutions
muffin panHome baked biscuits are the next best thing to home baked bread, and they're a lot quicker, because there's no yeast to wait for. Instead, they're leavened by baking powder. Apart from that, all you really need is flour, fat, and milk, plus a touch of salt -- though you can always add other ingredients, either sweet or savory, like cheese, herbs, bits of cooked meat, sugar . . . But I'm getting ahead of myself.

This recipe I've come up with is even quicker than most, because there's no rolling or cutting out the dough. Instead, the biscuits
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