3545. BACON and BAKED POTATO SOUP

makes 6 servings (about 1 cup each)


2 6-8 oz. baking potatoes
3 tablespoons butter 
1/2 cup chopped onion

1/4 cup chopped celery3 tablespoons all-purpose flour 

1/2 teaspoon dried thyme, crushed1/4 teaspoon salt1/8 teaspoon ground black pepper 

4 cups half-and-half, light cream or milk1 1/4 cups shredded American cheese (5 ounces)1 cup chicken broth 

8 slices bacon, crisp-cooked, drained and crumbled2 tablespoons thinly sliced green onion1/4 cup dairy sour cream 

 

Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside. 

 

In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. 

 

For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. 

 

To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.

 

 

bacon recipe source: Midwest Living (@MidwestLiving)

3534. BACON and CHEESE STUFFED BURGERS

makes four burgers


1 1/4 pounds ground beef

4 slices American cheese

4 slices bacon, cooked crispy and crumbled

coarse salt and fresh black pepper

4 buns

Your favorite condiments and toppings

Divide beef into 4 equal portions. Form each portion into a tightly packed ball. Working with one ball at a time divide into 2 equal portions. Flatten them into a circle on a cutting board. Fold a slice of cheese in half twice so you have 4 squares of cheese and place in middle of burger. Cover the cheese with bacon crumbles and place the other patty on top so. Crimp the edges together to seal them, the cheese will make a bump on top. Repeat until all 4 burgers are ready. Season the tops with salt and pepper.

Heat a large cast iron or heavy-bottomed skillet over medium heat (alternately you can grill them) and cook burgers over heat 5 minutes on first side (the cheese bump should facing up). Flip the burgers and poke the tops of the burgers with a toothpick to let steam escape. Cook 3-4 minutes. Remove from heat and let burgers rest a few minutes (especially when serving to children) as cheese is molten hot and can cause burns. Serve on buns with the condiments of your choice.

bacon recipe source: Reeni Pisano, Cinnamon Spice & Everything Nice (@cinnamonkitchn), May 26, 2012

3533. BACON, CHEESE and RANCH PULL APART BREAD

1 unsliced crustily loaf of bread (round, or rectangle)
8 ounces deli sliced white American cheese
8 ounces deli sliced yellow American cheese
6 slices of bacon, cooked and chopped into bite sized pieces
1/2 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
green onion for garnish
Ranch dip for dipping

Preheat your oven to 350 degrees. Place the loaf of bread on a foil-lined rimmed baking sheet. Make cuts going across the bread, about 1 inch apart making sure not to cut all the way through the bottom crust. Make cuts going in the opposite direction, about 1 inch apart, making sure not to cut all the way through the bottom crust. In a bowl, toss the cheeses together. Stuff the cheese between each of the cuts on the loaf of bread. Sprinkle cooked bacon pieces over the top, making sure they fall into some of the cuts. Combine the melted butter with 1/4 teaspoon garlic powder and drizzle evenly over the loaf of bread. Cover the loaf of bread with foil and bake for about 15 minutes. Uncover and continue baking for about 10 minutes, or until the cheese is all gooey and melted. Serve with homemade ranch dip on the side.


bacon recipe source: Ashley Wagner, CenterCutCook (@CenterCutCook), September 17, 2014 

Ashley Wagner Posted on September 17th, 2014

Recipe: http://centercutcook.com/bacon-cheese-and-ranch-pull-apart-bread/

3128. HATCH CHILE and BACON MACARONI and CHEESE

yields 3-4 generous servings


8 oz pasta
4 oz white American cheese, shredded
4 oz Monterey Jack cheese, shredded
1/2 cup plain yogurt
3 slices of bacon, cooked to a crisp
4-5 roasted hatch chiles, chopped (with skins, seeds, and stems removed)
black pepper
salt

Bring salted water to boil and add pasta, cooking according to package directions. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water. This is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink. Drain the pasta and return it to the pot. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot. Add the chiles, bacon, and black pepper, stirring until evenly distributed. Serve immediately.


bacon recipe courtesy of: Jason and Shawnda, Confections of a Foodie Bride, August 15, 2013

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2913. MACARONI and CHEESE BAKE with BACON and COTTAGE CHEESE

makes six servings


1 lb. cooked elbow macaroni drained
3/4 lb. medium sliced cheddar or american cheese
1-1/2 cups whole milk
1 medium chopped yellow onion
4 oz. crispy cooked bacon, crumbled
3 tablespoons flour
1 4 oz. jar chopped pimentos
1 4 oz. can chopped mild chilies
3 tablespoons chili sauce
12 oz. small curd cottage cheese
3 tablespoons salted butter

Melt butter, saute onion till softened, add flour to make rue. Add milk 1/2 cup at a time while stirring and add sliced cheese slowly to make a rich thick cheese sauce. Fold in chilies, Sambal, pimentos, bacon, and cottage cheese, stirring gently till just mixed. Layer macaroni then sauce in a 9x13 baking dish and bake 45 minutes or until sauce is mostly absorbed. Cool to desired temperature, cut in squares and serve.


bacon recipe courtesy of: nick1126 (member), Epicurious.com, December 25, 2012

2301. SALT CODFISH with BACON and EGG-CAPER SAUCE

serves four


1 1/2 lb. salt codfish
2 strips bacon, fried and crumbled
1/4 cup American cheese, cubed
2 cups milk
2 tablespoons flour
1/4 stick butter
4 hard-boiled eggs, chopped
1 tablespoon capers
salt and fresh ground black pepper

Soak the codfish 24 hours, changing the water several times. Boil it gently for 20 minutes. Drain, remove the skin and bones and cut the fish into 2-inch squares; keep it hot. Fry the bacon until brown and crisp; drain it and crumble it.

Melt the butter in a skillet, remove from the heat and add the flour; mix well, then add the milk a little at a time, stirring constantly. Return to the fire and add the cubed cheese, capers and crumbled bacon; mix well. Place codfish pieces on heated serving plates, cover with the egg sauce and serve at once.


bacon recipe courtesy of: The Provincetown Seafood Cookbook by Howard Mitcham, page 199. Provincetown, Massachusetts: The Hermit Crab Press, 1975

2271. BACON-WRAPPED LARGE MOUTH BASS SANDWICH

2 lb. bacon
2 large onions, sliced
4 large mouth bass fillets
blackening seasoning
roll or bread
salt, to taste
pepper, to taste
American cheese

Line bottom of baking pan with bacon. Place layer of onions on top of bacon, then place fillets on top of onions. Lightly sprinkle fillets with blackening seasoning. Bake at 350F for 20 to 30 minutes. Remove fillet from pan and place on roll or bread. Top with salt, pepper and slice of American cheese.


bacon recipe courtesy of: eleminity0277, for MN Fish Finder: Minnesota Fishing Reports, Maps, News & Hotspots

1786. TOASTED TUNA and BACON MELTS

serves four


1/2 cup mayonnaise
2 cans (6-1/2 oz. ea.) tuna, drained and flaked
1/2 cup finely chopped celery
4 slices your favorite bread, toasted
4 slices American, Swiss or cheddar cheese
4 slices bacon, halved and cooked

Preheat oven to 400°. Combine mayonnaise, tuna and celery in medium bowl. Evenly spread tuna mixture on bread slices, then top with cheese and bacon. Arrange bread on cookie sheet and bake 5 minutes or until cheese is melted.


bacon recipe courtesy of: makinglifebetter.com

761. ALMOND BACON CHEESE SPREAD

1/4 cup roasted almonds, finely chopped
2 strips bacon, cooked crisp & crumbled
1 cup American cheese, grated
1/2 cup mayonnaise
1/4 teaspoon salt

Mix all ingredients. Store in small crock. Will keep 4 or 5 days in refrigerator. Serve with crackers.


courtesy of: Nancy's Kitchen

422. AMERICAN CHEESE, BACON and TOMATO on WHITE BREAD

Makes 1 sandwich


4 slices American cheese
2 slices of white bread
2-3 strips of cooked bacon
2-3 slices ripe tomato
1 teaspoon lightly salted butter

Place two slices of cheese onto each side of bread. Place bacon and tomato slices onto one side of bread. Close sandwich. Spread evenly 1/2 teaspoon of lightly salted butter onto each side of the bread. Grill over moderate heat for approximately 3-4 minutes.


courtesy of: Travel, Eat and Recipe / Motherchoices.com

393. PIEROGI LASAGNA with BACON

5 lbs. Potatoes, peeled, boiled and mashed
10 slices American cheese
Milk
Salt & Pepper to taste
2 sticks margarine
1 box lasagna noodles, boiled
1/2 lb. Bacon, fried (optional)
2/3 cup chopped onions (sauté in margarine)
1 pkg. Mozzarella cheese (8 or 12 oz.)

To mashed potatoes, add salt, pepper, some mild and American cheese slices. Put a little margarine in the bottom of a 9x13-inch pan. Layer lasagna noodles, potato mixture (sealing along sides) and sautéed onions on top, then sprinkle on Mozzarella cheese. Continue layers. Crumbled bacon may be sprinkled on top. Bake uncovered, at 350 degrees for 1/ 2 hour if mixture is warm. Bake at 325 degrees for about 2 hours if mixture is refrigerated.


courtesy of: Alice Kuhar, WELW/1330 AM, P.O. Box 1330, Willoughby, Ohio 44096

348. BACON-CHILI-CHEESE DOG

1 steamed all-beef hot dog
3 slices crispy fried bacon
1/4 cup chopped tomatoes
1 slice American Cheese
2 tablespoons mustard
1/3 cup chili
1 tablespoon diced onions
1 soft hot dog bun

Spread mustard on a warm, soft hot dog bun. Place cheese on the bun, followed by the hot dog. Top with chili, bacon, tomatoes and onions.


courtesy of: FoodNation with Bobby Flay