makes four servings
2 cups shredded Swiss cheese
8 oz. cream cheese, softened to room temperature
1/4 cup mayonnaise
1/2 of a 3 oz. package of real bacon pieces (fully cooked, or make your own)
green onion tops, chopped (about 1/2 of a bunch)
Ritz crackers, crushed (about 2/3 of an inner packet)
2 to 3 tablespoons melted butter or margarine
Melba toast rounds
In a medium-sized mixing bowl, mix together 2 cups shredded
Swiss cheese, 8 oz. softened cream cheese, 1/4 cup mayonnaise, and 1/2
package of real bacon pieces. Stir ingredients completely. Now, add 1/2
bunch chopped green onion tops, and gently fold them in. Spread the
mixture evenly into an oven-proof baking dish. Make your cracker crumb topping by mixing 2/3 inner packet
of Ritz cracker crumbs with 2 to 3 tablespoons melted butter or
margarine, until the mixture is crumbly. Sprinkle the crumb mixture
evenly over the top of the bacon-Swiss cheese mixture. Bake at 350
degrees for 15 minutes, or until the cheese is beginning to bubble, and
the topping is beginning to brown. Remove from the oven, and serve with
Melba toast rounds.
Showing posts with label Ritz crackers. Show all posts
Showing posts with label Ritz crackers. Show all posts
Thursday, December 06, 2012
Sunday, November 25, 2012
2757. CORN PUDDING with BACON
makes 6 to 8 servings
2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz
In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.
bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294
2 packages (16 oz. each) frozen corn kernels, thawed and drained
1 medium red onion, chopped
4 slices of bacon, cooked until crisp and crumbled
2 teaspoons sugar
1 cup heavy cream
1 cup half-and-half
3 large eggs
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 1/2 cups crushed buttery crackers, such as Ritz
In a 4-quart electric slow cooker, combine the corn, red onion, crumbled bacon, and sugar. Mix well. In a bowl, whisk together the cream, half-and-half, and eggs until thoroughly blended. Season with the black pepper and cayenne. Pour over the corn and stir to blend. Last, mix in 1 1/4 cups of the crushed crackers. Cover and cook on the high heat setting for 2 1/2 to 3 hours, or until the pudding is set. Uncover and sprinkle the remaining 1/4 cup crushed crackers over the top. Serve hot.
bacon recipe courtesy of: Slow & Easy: Fast-Fix Recipes for your Electric Slow Cooker by Natalie Haughton, 2009, p. 294
Sunday, March 18, 2012
2505. CRAB CAKE BENEDICT with BACON HOLLANDAISE
serves four
12 oz. crabmeat, picked over to remove any stray shell pieces
1/4 cup mayonnaise
30 Ritz crackers, crushed
1/2 onion, small, finely diced
1/2 stalk celery, finely diced
1/4 teaspoon Old Bay Seasoning
salt
pepper
3 slices bacon, thick cut, diced
8 tablespoons butter, clarified
2 each egg yolks
2 tablespoons white wine
pinch cayenne pepper
lemon juice, freshly squeezed
8 each eggs
vegetable oil
In a medium bowl, combine the crabmeat with the mayonnaise, crackers, onion, celery and seasonings. Mix well and allow to chill for 1/2 hour.
To make start making the Hollandaise sauce render the bacon until brown and crispy. Remove from heat and drain off the bacon fat, combining it with the clarified butter. In a medium sized pot bring about 1″ of water to a simmer. Place the yolks in medium sized mixing bowl along with the wine. Place the bowl over the simmering water and cook the eggs, whisking constantly, until the eggs are thick enough to hold a line drawn through them. This is known as the ribbon stage. Remove from the heat and very slowly, a bit at a time, drizzle in the butter-bacon grease mixture, whisking constantly so that the fat is emulsified into the egg yolks. Add the cayenne and squeeze of lemon juice and taste for salt, adding a bit, if necessary. Place in a warm, but not too hot spot as you finish the dish.
Divided the crab mixture into 8 equal patties. Heat some vegetable oil in a large skillet, over medium high heat and cook the crabcakes, in 2-3 batches depending on the size of your skillet, about 3 minutes per side. Meanwhile poach your eggs, again in batches if necessary.
As everything finishes up stir the crispy bacon into the Hollandaise sauce. Place two crabcakes on each of 4 plates. Top each with a poached egg and spoon some of the Bacon Hollandaise over top.
bacon recipe courtesy of: Peter Martin, Once a Chef Always a Chef: From Humble Eats to Haute Cuisine; A Life Spent Cooking, February 11, 2012
12 oz. crabmeat, picked over to remove any stray shell pieces
1/4 cup mayonnaise
30 Ritz crackers, crushed
1/2 onion, small, finely diced
1/2 stalk celery, finely diced
1/4 teaspoon Old Bay Seasoning
salt
pepper
3 slices bacon, thick cut, diced
8 tablespoons butter, clarified
2 each egg yolks
2 tablespoons white wine
pinch cayenne pepper
lemon juice, freshly squeezed
8 each eggs
vegetable oil
In a medium bowl, combine the crabmeat with the mayonnaise, crackers, onion, celery and seasonings. Mix well and allow to chill for 1/2 hour.
To make start making the Hollandaise sauce render the bacon until brown and crispy. Remove from heat and drain off the bacon fat, combining it with the clarified butter. In a medium sized pot bring about 1″ of water to a simmer. Place the yolks in medium sized mixing bowl along with the wine. Place the bowl over the simmering water and cook the eggs, whisking constantly, until the eggs are thick enough to hold a line drawn through them. This is known as the ribbon stage. Remove from the heat and very slowly, a bit at a time, drizzle in the butter-bacon grease mixture, whisking constantly so that the fat is emulsified into the egg yolks. Add the cayenne and squeeze of lemon juice and taste for salt, adding a bit, if necessary. Place in a warm, but not too hot spot as you finish the dish.
Divided the crab mixture into 8 equal patties. Heat some vegetable oil in a large skillet, over medium high heat and cook the crabcakes, in 2-3 batches depending on the size of your skillet, about 3 minutes per side. Meanwhile poach your eggs, again in batches if necessary.
As everything finishes up stir the crispy bacon into the Hollandaise sauce. Place two crabcakes on each of 4 plates. Top each with a poached egg and spoon some of the Bacon Hollandaise over top.
bacon recipe courtesy of: Peter Martin, Once a Chef Always a Chef: From Humble Eats to Haute Cuisine; A Life Spent Cooking, February 11, 2012
Tuesday, May 03, 2011
2186. POPPY SEED CHICKEN and BACON BAKE
serves four
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
3 medium sized chicken breasts, cooked and cubed
3/4 cup sour cream
2 small cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1 small onion chopped into quarters
1/4 cup butter
1 tablespoon poppy seeds
1 teaspoon celery salt
2 teaspoons minced garlic
Juice from 1 1/2 lemons
2 teaspoons pepper
2 teaspoons salt
4 rashers of bacon roughly chopped
Pre-heat oven to 230 degrees. Boil cubed chicken with salt, 1 tsp of pepper, onion. Mix crushed biscuits into large bowl with poppy seeds. When chicken is cooked through place in casserole dish, and mix sour cream, chicken soup, celery salt, garlic, lemon juice, bacon, salt & pepper through. Melt butter and stir through crushed biscuits. Cover casserole dish mix with crushed biscuits. Bake for 30 minutes, until browned & sauce is bubbly. Serve with rice or vegetables.
bacon recipe courtesy of: Simon T. Small, Tummy Crumble, June 17, 2010
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