2683. ARUGULA and ALFALFA SPROUTS SALAD witth BACON and HONEY, MUSTARD and GINGER DRESSING

serves two


a good handful of torn lettuce
a good handful of baby arugula
a small handful of alfalfa sprouts
a cup of herbed croutons (recipe below)
crisp bacon, whole, diced or crumbled
your favorite cheese, shaved

For the honey, mustard and ginger dressing:
2 tablespoons of honey
2 tablespoons of Dijon mustard
2 tablespoons of olive oil
juice from a quarter of a lemon
1 teaspoon of finely grated ginger

Rinse and dry the lettuce, arugula and alfalfa sprouts. If you have a salad spinner, use it. Make herbed croutons: on the stove top, place the cubed bread in a hot non-stick frying pan. Drizzle with olive oil, finely chopped herbs (parsley, rosemary, thyme, etc.), add spices (ground spices in powder form are especially useful), cooked until lightly browned, tossing occasionally. Stir together all the ingredients for the salad dressing. Assemble your salad: Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger dressing over everything and enjoy.


bacon recipe courtesy of:  bacon recipe courtesy of: Connie Veneracion, CASA Veneracion, February 20, 2012

2308. ZUCCHINI, BACON and ALFALFA BAKE

serves eight


1 cup alfalfa
4 zucchini, grated
1/2 lb. can corn kernels, drained
6 shallots, sliced
3 bacon
1/2 bunch basil
2 ounces cheddar cheese, grated
1 cup self-raising flour
1/3 cup vegetable oil
4 eggs
1/3 cup milk

Preheat oven to 350°F. Mix together first 8 ingredients. Beat together remaining ingredients and then combine with dry ingredients. Pour mixture into a 12x9 inch baking dish and bake for 40-50 minutes, or until set and golden brown. Serve warm or at room temperature.


bacon recipe courtesy of: Meals for You, Proco Marketing Inc.

2063. TEMPURA SHRIMP, ALFALFA and BACON SUSHI

3 cups of sumeshi (cooked sushi rice)
6 sheets of nori
12 tempura shrimp
6 long strips of cooked bacon, cut in half vertically
1 cup of alfalfa sprouts

Place one sheet of nori (shiny side down). Place 1/2 a cup of the rice in the middle of the sheet and spread it out. Place 2 shrimp at the edge of the sheet closest to you. On top of the shrimp, layer on 2 thin strips of bacon and some alfalfa sprouts. Then roll.


bacon recipe courtesy of: Nicole King, For the Love of Food, September 12, 2007

1770. PROVOLONE, AVOCADO and BACON WRAP

makes one sandwich


1 10-inch flour tortilla
2-3 teaspoons mayonnaise
4 thin slices provolone or Muenster cheese
1 1/2 teaspoons mango chutney
2 slices bacon, cooked until very crisp, and blotted on paper towels
1/4 ripe avocado, peeled and sliced lengthwise into 4 thin slices
alfalfa sprouts

Spread the tortilla with the mayonnaise, cover with the cheese, and spread on the chutney. Lay the bacon horizontally end-to-end on the tortilla, top with avocado and sprouts, and wrap up.


bacon recipe courtesy of: Seduced by Bacon: Recipes & Lore About America's Favorite Indulgence by Joanna Pruess with Bob Lape. Guilford, Connecticut: The Lyons Press, 2006, page 86

1545. CRISPY DUCK and BACON FRITTER with WATERMELON and MOZZARELLA SALSA

serves four


1 tablespoons olive oil
4 smoked bacon, cut into strips
1 onion, chopped
1 clove garlic, chopped
2 cooked duck legs, flesh shredded
4 tablespoons mashed potato
black pepper
4 large spring roll wrappers
1 egg, beaten
vegetable oil, for deep-frying
alfalfa shoots, to garnish

For the watermelon and mozzarella salsa:
1 small watermelon, cut into batons
150 grams bocconcini (small balls of mozzarella cheese)
bunch of leaves basil
juice of 1/2 oranges, reduced by half
1 teaspoon Dijon Mustard
1 tablespoon white wine vinegar
3 tablespoons olive oil
black pepper

Heat the olive oil in a heavy-based frying pan. Add the bacon and fry until golden brown.

Add the onion and garlic. Fry until softened slightly and then add the duck leg meat and mashed potato. Season to taste with salt and freshly ground pepper.

Divide the duck mixture into four portions. Place each portion on a spring roll wrapper, brush the edges with beaten egg and roll up each wrapper over the duck to form a spring roll, pressing the edges together firmly.

Heat the vegetable oil in a wok or deep fat-fryer. Deep-fry the duck fritters until crispy and golden brown. Remove with a slotted spoon, drain on kitchen paper, set aside and keep warm.

Meanwhile, arrange the watermelon on a serving plate. Scatter with the mozzarella balls and shredded basil.

Mix together the reduced orange juice, mustard, vinegar and olive oil. Season with salt and freshly ground pepper.

Slice the fritters into pieces, arrange on the watermelon plate in a tower and finally drizzle over the orange dressing.

Scatter with the alfalfa shoots and serve at once.


bacon recipe courtesy of: Andrew Nutter, Good Food Live, Good Food Channel, UKTV

829. PEANUT BUTTER, APPLE, and BACON SANDWICHES

makes 2 sandwiches


1/2 cup creamy or chunky peanut butter
4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
8 slices bacon, cooked until crisp and drained on paper towels
1 small crisp apple (such as Royal Gala), cored and sliced thin
1/2 cup alfalfa sprouts

Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices.


courtesy of: Gourmet, April 1996

828. ROAST POTATOES with BACON and ALFALFA

serves 4


4 large brushed potatoes
4 bacon rashers, rind removed
sour cream, to serve
1 small avocado, halved, stone removed, peeled, sliced
alfalfa sprouts, to serve
salt & freshly ground pepper

Preheat the oven to 220°C. Prick the potatoes several times with a sharp knife. Place on a baking tray and bake for about 50-60 minutes or until tender. Preheat grill to high, grill the bacon until golden and crisp. Break into large pieces. Cut a cross on the potatoes top of the potatoes and open slightly. Top with sour cream, bacon, avocado slices and a handful alfalfa sprouts. Serve immediately.


courtesy of: Louise Pickford / Fresh Living, April 2005, page 60

702. CRISPY BACON RINGS with SMOKED SALMON MOUSSE

yields 6


4 large carrots, washed
6 slices bacon, cut in half widthwise
12 toothpicks
6 slices smoked salmon
1/2 cup cream cheese
Alfalfa sprouts, or other sprouts

Preheat oven to 375°F. Cut carrots into 2-inch pieces from the thick end, so there are 12 pieces. Lay the 12 pieces of bacon on a flat work surface and then place a carrot piece at the end of each slice. Roll up so that the bacon is wrapped around the carrot pieces and secure with a toothpick. Place on a baking sheet and bake for 25 minutes, until the bacon is golden and crispy. Remove toothpicks and carefully slide the bacon rings off of the carrots. Discard carrots and cool bacon rings on a rack. Puree the smoked salmon and cream cheese in a food processor. Spoon into a piping bag, or freezer bag with the tip cut off and pipe mousse into the bacon rings. Garnish with sprigs of sprouts.


courtesy of: Michael Smith, "Chef At Home," Food TV/Canada

449. BACON, PEANUT BUTTER and SPROUTS SANDWICH

bacon, cooked crispy
peanut butter (the kind that is just ground peanuts, no added sugar or preservatives)
sprouts (i.e. alfalfa)
2 slices rye bread, lightly toasted

Spread the peanut butter on one side of one of the pieces of rye toast. Top with bacon. The bacon should completely cover the peanut butter, make sure you have plenty. Top the bacon with sprouts. Cover the whole thing with the other slice of rye toast. Slice in half and enjoy!


courtesy of: Becky Muzychka, Fort Lauderdale, Florida

162. BACON RINGS with AVOCADO

makes 16 rings


16 thin slices of bacon (about 3/4 lb.)
4 large carrots (1 1/2 inches in diameter)
2 tablespoons mayonnaise
2 teaspoons hot sauce
salt
1 small avocado, sliced 1/4-inch thick lengthwise, slices halved crosswise
1 cup alfalfa sprouts

Preheat the oven to 425 degrees F. Lay 4 slices of the bacon side by side on a work surface. Place a carrot at one end and roll up the carrot in the bacon slices. Transfer the carrot to a rimmed baking sheet. Repeat with the remaining bacon and carrots. Bake for about 45 minutes, or until the bacon is crisp. Let cool slightly, then carefully loosen each bacon ring and slide it off the carrot, keeping the ring intact. Stand the rings up and let cool.

In a small bowl, mix the mayonnaise with the hot sauce and season with salt. When a carrot is cool enough to handle, cut it into 3-inch-long matchsticks. Save the other carrots for another use.

To assemble a ring, gently press 3 carrot sticks together with 2 avocado slices. Spread a thin layer of the mayonnaise mixture all around them and then roll in alfalfa sprouts. Gently press this filling into a bacon ring, pushing it in only halfway or just far enough to hold together. Repeat to form the remaining bacon rings. Transfer to a platter and serve at room temperature.


NOTE: The bacon rings can be refrigerated overnight. Reheat in a 350 degree oven for 2 minutes, or until sizzling.


courtesy of: "Captain Bacon," Food & Wine, May 2003