3963. BACON SHORTCAKES with PEANUT BUTTER WHIPPING CREAM

Yield: 6 servings


For the shortcakes:

6 slices bacon
21/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 cup granulated sugar, plus more for sprinkling
1/4 teaspoon salt
4 tablespoons cold unsalted butter, diced
3/4 cup whole milk, plus more for brushing
1/2 teaspoon vanilla extract
2 tablespoons finely chopped roasted salted peanuts

For the whipped cream:

1 cup cold heavy cream
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

For the caramel:

3/4 cup granulated sugar
Pinch of cream of tartar or 1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons dark rum
4 bananas, thinly sliced

Make the shortcakes: Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; drain on paper towels. Finely chop 2 slices of the bacon and roughly chop 4 slices; set aside.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Pulse the flour, baking powder, granulated sugar and salt in a food processor to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the milk, vanilla and finely chopped bacon and pulse until the dough just comes together. Turn out onto a lightly floured surface and pat into a 5-by-7 1/2-inch rectangle.

Cut out 6 rounds with a 2 1/2-inch biscuit cutter; arrange about 2 inches apart on the prepared baking sheet. Brush the tops lightly with milk and sprinkle with granulated sugar and the chopped peanuts. Bake until the shortcakes are puffed and golden brown, 15 to 18 minutes. Transfer to a rack to cool completely.

Meanwhile, make the whipped cream: Beat the heavy cream, confectioners' sugar, peanut butter and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form; refrigerate until ready to use.

Make the caramel: Combine the granulated sugar, 3 tablespoons water and the cream of tartar in a medium saucepan. Cook over medium-high heat, swirling the pan occasionally but not stirring, until the mixture is light amber, about 7 minutes. Remove from the heat and carefully stir in the heavy cream and rum (the mixture will bubble). Return to medium heat and simmer until slightly thickened, about 1 minute; add the bananas and roughly chopped bacon.

Split the shortcakes. Top with the banana mixture and peanut butter whipped cream.

bacon recipe source: Food Network Kitchen/Food Network Magazine

3951. BACON CHOCOLATE MORNING CUPCAKES

Makes: 18


2 cups flour

1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.

bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

3848. BANANA BACON BUNDT CAKE

Yield: One 10-12 cup Bundt cake


Bundt Cake:
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
3 large eggs (room temperature)
2 tsp vanilla
1½ cups mashed overripe banana (approx 4 medium)
1 cup buttermilk (room temperature)

Glaze:
1½ cups powdered sugar
5 Tbps pure maple syrup

Candied Maple Bacon:
4 slices bacon
1 Tbsp + 1 tsp light brown sugar (packed)
1 Tbsp pure maple syrup

Bundt Cake:

Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.

In a medium bowl, whisk flour, baking soda, and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.

Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.

Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than ¾ full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.

Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.

Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.

Glaze:

Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.

Candied Maple Bacon:

Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.

Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.

Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.


bacon recipe source: Olivia, Liv for Cake (@livforcake), January 20, 2016

3784. BANANA PANCAKES with CRISPY BACON and SYRUP

Serves 4 (makes about 10 pancakes)

8 rashers smoked streaky bacon

140g self-raising flour

1 tsp baking powder

2 tbsp light soft brown sugar

2 ripe banana, 1 mashed, 1 thinly sliced

2 large egg

25g butter, melted, plus a little extra

125ml milk

maple syrup

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

bacon recipe source: Cassie Best, Good Food Magazine, January 2013, BBC

3727. MINI BANANA CREAM PIES with BACON GRAHAM CRACKER CRUST

serves twelve 


For the crust:
⅓ cups pecans 
6 slices bacon 
6 pieces graham cracker (full sheet) 
1 teaspoon brown sugar 
1 teaspoon vanilla extract 

For the filling:
3 tablespoons water 
1-½ teaspoon unflavored gelatin 
⅓ cups brown sugar 
3 tablespoons all-purpose flour 
¼ teaspoons salt 
1-½ cup non-fat milk 
1 whole egg yolk 
2-½ teaspoons vanilla extract 
2 whole bananas 

For the whipped cream:
½ cups heavy whipping cream 
1 teaspoon brown sugar 
½ teaspoons vanilla extract

Preheat the oven to 350ºF. Spread the pecans on a parchment-lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water.

In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

While the pudding cools, slice the bananas, about 1/8 to 1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

To make the whipped cream, whisk (either by hand or with a hand mixer) whipping cream until it becomes frothy. Add the sugar and vanilla. Continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.


bacon recipe source: Carrie, Tasty Kitchen (@tastykitchen), January 13, 2012

3691. BACON BANANA SPLIT

2-3 bananas per boat (depending on the size of each boat)
1 scoop each ice cream flavor (butter pecan, vanilla bean & salted caramel)
2 tablespoons salted peanuts
2 tablespoons dulce de leche
whipped cream
3 tablespoons bacon crumbles

1 cherry

Peel bananas & slice them lengthwise; place in boat. Top with ice cream, followed by dulce de leche, then peanuts, whipped cream, bacon & cherry.

bacon recipe source: Gina Kleinworth (@FireFam5), Kleinworth & Co, August 2015

3501. BACON BANANA BREAD

1 box yellow cake mix
2 eggs
4 ripe bananas
8 slices bacon, cooked and crumbled

Smash bananas in a large bowl. Add eggs, cake mix and ¾ of the bacon to the bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Spinkle a single line of bacon crumbs down the center of each loaf. Bake at 350 F for 35-40 minutes or until completely cooked.


bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 25, 2014

3280. BACON BANANA COOKIES

yields 30 cookies 


2 1/2 cups sifted all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon baking soda 
1 1/2 teaspoons ground cinnamon 
1/4 teaspoon kosher salt 
1/2 cup (1 stick) unsalted butter 
1 1/4 cups sugar 
2 large eggs 
1 teaspoon vanilla extract 
4 bananas, mashed (about 1 1/3 cups) 
1/2 pound bacon, cooked crisp, chopped

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.


bacon recipe source: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers (Rizzoli International Publications, Inc., 2011)

3270. BOURBON and BACON CARAMEL BANANA SPLIT

makes five servings


1 cup diced bacon
3 tablespoons brown sugar
1/4 cup plus 2 tablespoons bourbon
1 cup plus 3 to 4 tablespoons heavy cream
2 tablespoons vanilla extract
8 oz. milk chocolate almond candy bar
5 whole bananas
granulated sugar
5 good quality maraschino cherries
shaved chocolate
vanilla ice cream

Heat a medium sauté pan over medium heat and add the bacon. Cook the bacon until crunchy, about 6 minutes. Once crispy, pour off the excess fat and add the brown sugar, stir to dissolve. Deglaze with the bourbon and add 3 to 4 tablespoons of heavy cream. Heat through and  keep warm while you make the whipped cream.

Add the cup of heavy cream to a large bowl and whisk in the brown sugar and vanilla. Whisk until soft peaks form, about 5 minutes. Set aside.

Melt the milk chocolate almond candy bar.

Cut the banana in half lengthwise and place on a flame resistant surface. Cover the flat portion of the banana in sugar and apply a flame. Let the sugar caramelize. NOTE: you can also put the bananas in the broiler to caramelize if you don’t have blow torch. Place them on a platter and top with the vanilla ice cream, bacon caramel, whipped cream, maraschino cherries, and shaved chocolate. Repeat with the remaining bananas.


bacon recipe source: Michael Symon, The Chew, ABC-TV

2691. CARIBBEAN BLACK BEAN SOUP with FRUIT SALSA

serves 6 to 8


2 tablespoons unsalted butter
8 slices bacon, chopped
1 onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon ground cumin
6 cups beef stock
2 cups water
2 cups dried black beans, soaked overnight or quick-soaked, and drained
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lime, cut into 6 to 8 wedges

Fruit Salsa
2 oranges, sectioned
1 banana, diced
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice

In a large pot, melt butter over medium heat. Add bacon and saute until it renders its fat but is still soft, about 2 minutes. Add onion and saute until softened, about 6 minutes. Add garlic, carrot, celery, thyme and cumin; saute until vegetables are softened, about 5 minutes.

Add stock, water, beans and bay leaf; bring to a boil. Reduce heat and simmer for 1 hour. Add salt and pepper; simmer until beans are tender, about 30 minutes. Taste and adjust seasoning with salt and pepper, if necessary. Discard bay leaf.

Prepare the fruit salsa: In a small bowl, combine oranges, banana, red onion, cilantro and lime juice.

Ladle soup into heated bowls and garnish each with a heaping tablespoons of fruit salsa and a lime wedge. Diners may squeeze the lime over their soup, if they desire.


bacon recipe courtesy of: Meredith Deeds and Carla Snyder, contributing authors to 250 Best Beans, Lentils & Tofu Recipes, Toronto, Canada: Robert Rose Inc., 2012; pp. 58-59

2586. MINI BANANA CREAM PIES with BACON CRUST

serves twelve


Crust
6 graham crackers (full sheets)
6 slices of bacon
1/3 cup pecans
1 teaspoon brown sugar
1 teaspoon vanilla extract

Filling
1/3 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons unflavored gelatin
3 tablespoons water (room temperature)
1 1/2 cups non-fat/skim milk
1 egg yolk
2 1/2 teaspoons vanilla extract
2 bananas (medium, very ripe, but not too mushy)

Whipped Cream Topping
1/2 cup heavy whipping cream
1 teaspoon brown sugar
1/2 teaspoon vanilla extract

Optional: banana slices for garnish

 

Preheat the oven to 350F. Spread the pecans on a parchment lined baking sheet and bake until the nuts begin to brown and become fragrant, about 10 minutes. Meanwhile, cook the bacon on a griddle or in a pan until very crispy. Transfer the bacon to a plate lined with paper towel to cool. Into a food processor, add all of the ingredients for the crust, making sure to break the larger items into pieces so that they will be easier to break down. Pulse the crust ingredients until you are left with a crumb mixture that resembles wet sand.

 

Grease a 12-cup muffin pan with cooking spray or a little bit of oil. Evenly divide the crust mixture between the 12 cups and press the crumbs into a thin layer, working it as far up the sides of the cup as possible. You can use a small cup (like a shot glass) to press it in more evenly. Bake the crust for about 10 minutes, or until it has browned a bit. Allow it to cool before filling.

 

To prepare the filling, put the water into a small bowl. Sprinkle the gelatin evenly over the top to prevent clumping. Stir the gelatin until it appears to have absorbed all of the water. In a medium sauce pan, combine the brown sugar, flour and salt. In a medium bowl, whisk together the milk and egg yolk. Pour the milk mixture into the sugar mixture and cook over medium heat, whisking constantly, until the pudding thickens and begins to boil, about 5 minutes. Remove the saucepan from the heat and whisk in the gelatin and the vanilla. Let the pudding come to room temperature before filling the crust.

 

While the pudding cools, slice the bananas, about 1/8-1/4 inch thick. Place about 1/2 of the banana slices in the bottom of the muffin cups. Top those slices with about half of the pudding. Top that with the remaining banana slices, then the remaining pudding. Refrigerate the pies for a couple of hours so that they can set fully.

 

To make the whipped cream, whisk (either by hand or with a hand mixer) until it becomes frothy. Add the sugar and vanilla. Then, continue to whisk until you have stiff peaks and the mixture is thick and spoonable.

 

To plate, work a knife around the sides of the pie and gently remove it from the muffin tin. If some of the crust remains in the muffin cup, you can use it to garnish the plate or to sprinkle on top of the pie. Spoon the whipped cream into a plastic bag and push it into one corner. Snip the tip of the corner off with scissors, and pipe a small dollop of whipped cream onto to the pie. If you like, garnish with a slice of banana.

 

 

bacon recipe courtesy of: Carrie, Munchie Mashups, January 13, 2012

2347. CHOCOLATE PEANUT BUTTER BACON PANINI

makes 6 little paninis


For caramelized bananas:
3 nearly ripe bananas, sliced on the bias
3 tablespoons butter, divided
1/3 cup brown sugar
1/4 teaspoon cinnamon
pinch of salt

For sandwiches:
12 slices French bread
36 slices banana
12 slices cooked bacon
6 tablespoons peanut butter
9 Tagalong Girl Scout cookies -- 6 whole, 3 chopped in half (or a handful of chocolate chips)

To make caramelized bananas: Melt 2 tablespoons butter in a large frying pan over medium-high heat. When foam subsides, add bananas, arranging them so that as many bananas as possible are lying flat on the pan. Allow to cook undisturbed for 2 minutes, or until bananas begin to brown. Flip bananas and sprinkle with brown sugar, cinnamon, salt, and remaining butter. Cook for an additional minute or two, stirring to coat the bananas with the butter-sugar mixture. Remove from heat and set aside to cool.

To compose sandwiches: Spread 6 slices of French bread with peanut butter. Press one and one half of the cookies (or a few chocolate chips) into each slice. Add bacon, along with about 3 slices of banana. Top with remaining slices of French bread.

Grill sandwiches on a hot griddle or in a panini press until chocolate melts and panini are slightly browned.

Serve at once.


bacon recipe courtesy of: Burp! Recipes, Milwaukee, Wisconsin, April 22, 2010

2000. PANCAKES with BACON and CARAMELIZED BANANA

serves four


1 cup self-raising flour
1 cup milk
1 egg beaten or two egg whites
1 tablespoon butter
250 grams bacon
4 bananas
2 tablespoons brown sugar
maple syrup

Separate egg/s (see note). Mix in wet ingredients (except egg whites). Add sifted flour gradually to wet mix, constantly stirring to reduce any lumps. Let batter sit for 5 minutes. Fold in egg whites gently until mixed and cook each pancake in a little butter until bubbles appear or underside is golden brown and then turn. Meanwhile cook bacon; drain on paper towel. Add some butter to pan, slice bananas length ways and sprinkle with brown sugar and caramalize. Serve with maple syrup.

Note: Using only egg whites make a fluffier pancake; you can either use one egg, separate and mix yolk with other wet ingredients and fold egg white at end or discard the yolks and use two egg whites.


bacon recipe courtesy of: Dave Patterson, Davebydave's Blog | food, gardening, healthy choices, free-range, Brisbane, Australia

1800. CURRIED BANANAS wrapped in BACON

serves one


2 bananas, peeled and cut into 4 pieces
1 teaspoon mild curry powder
3 slices sweet cured bacon, stretched and cut into 2 pieces
olive oil, to drizzle

Sprinkle the banana pieces with the curry powder. Wrap each banana piece in a slice of bacon and secure with a cocktail stick. Drizzle with oil and place in a frying pan over a high heat for 2-3 minutes, until the bacon is cooked and golden. Transfer to a plate and serve immediately.


bacon recipe courtesy of: Antony Worrall Thompson, "Ready Steady Cook," BBC Food

1709. BANANA and BACON STUFFED FRENCH TOAST

serves six


1 lb. bacon, cooked until crisp
1(500 grams) loaf of brioche (substitute egg bread)
3-4 bananas, sliced lengthwise (each banana should yield 4 slices)
1 pkg. of mascarpone (substitute cream cheese)
6 eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teapoon orange zest
pinch of salt
pinch of pepper
6 tablespoons butter
fresh maple syrup, warm
1 pint of fresh berries for garnish
powdered sugar for dusting

Slice brioche into 6 slices approximately 1" wide. Cut each slice almost all the way in half leaving a "hinged" edge. Spread a thin layer of mascarpone cheese on the inside of one side of each slice. Place two banana slices atop the mascarpone and finally, add two slices of the cooked bacon. Press together. In a large bowl add eggs, milk, cream, cinnamon, vanilla, orange zest, salt and pepper. Whisk to combine. Working in batches in a large skillet or on a griddle, melt the butter. Dip each stuffed bread into the egg mixture, being careful not to allow the bacon and bananas to fall out. Grill on each side until golden brown.

Pour warm maple syrup on a large plate and place one piece of stuffed bread on the syrup. Sprinkle fresh berries on top of the bread and dust the entire plate with powdered sugar.


bacon recipe courtesy of: Paula Deen, Paula's Kitchen, Smithfield

1335. HOT FRUIT and BACON on FRENCH TOAST

serves one


2 free-range eggs
1 tablespoon sugar
pinch ground cinnamon
2 tablespoons soured cream
2 slices white bread
knob butter
1-2 rashers streaky bacon
1 banana, sliced
few blueberries
maple syrup, to serve

Preheat the grill to medium. Break the eggs into a large shallow bowl. Add the sugar, cinnamon and soured cream. Beat the mixture well with a fork. Place the first slice of bread into the egg mixture, soak both sides of the bread and then hold over the bowl to shake off any excess. Repeat with the next slice. Melt some butter in a large frying pan (be careful not to burn it). When the butter is bubbling, put the egg-coated bread into the pan and fry until crisp and golden on both sides. Meanwhile put the bacon under the grill and cook each side until crisp. Place the French toast on the plate with the bacon and keep warm. Fry the fruit in a pan for 1-2 minutes, or until just soft. Place the fruit on top of the toast and bacon and drizzle with maple syrup.


courtesy of: Sam Stern, Real Food Real Fast, BBC Food

1334. PEANUT BUTTER, JELLY and BACON WAFFLE-WICH

makes 5 servings


10 strips bacon
8 oz. whipped cream cheese
2 tablespoons honey
1 teaspoon orange zest
1/2 cup peanut butter
10 waffles
1/3 cup strawberry preserves
3 bananas, sliced

In a medium mixing bowl, combine cream cheese, honey, orange zest, and peanut butter. Mix until well incorporated. Heat bacon according to package instructions. To build a waffle sandwich, toast 2 waffles until golden brown. Spread peanut butter cream cheese mixture onto 5 waffles. Top with strawberry preserves, 2 bacon strips and banana slices. Top with remaining waffles and serve.


courtesy of: Alan's Kitchen, Alan's Kitchen Foundation, Inc., PO Box 498, Litchfield Park, Arizona 85340-0498

1332. JERK CHICKEN BREAST stuffed with BACON and BANANA

makes one serving

one free-range chicken breast
one soft cooked strip of bacon
approximately 1/3 peeled banana
2 scallion sprigs

Jerk Marinade:
1 1/2 teaspoon dry ground pimento
1 teaspoon minced fresh thyme
1 teaspoon dry ground ginger
1 teaspoon garlic, finely minced
1 teaspoon scotch bonnet pepper, finely minced
2 tablespoons yellow onion, minced
1 tablespoon scallion, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup Jamaican dark rum
1/2 cup cola
cooking oil
salt and pepper to taste

Heat a saucepan, add a small amount of oil to cover the bottom of the pan. Heat the oil and then sweat the onion. Add the scallions, garlic, peppers, ginger and dried spices. Sweat these briefly and then flame with the rum. When the flame dies, add the cola and simmer until it is near dry, like a paste. Stir frequently. Allow to cool. Make a slit in one end of the chicken breast and cut the inside of the breast so as to make a hollow. Be careful not to cut through the breast. Wrap the partially cooked bacon around the piece of banana and insert it into the hollow of the chicken breast along with the two scallion sprigs. Rub the cooled jerk paste over the chicken breast until it is well coated. Allow to marinate overnight for best result. Grill over medium heat until chicken breast is cooked through. For best presentation, cut in two and cock on plate. Serve with a warm Rum and cola tomato chutney and grilled yams wedges.


courtesy of: Epicurious.com, June 11, 2005

930. ROASTED CASSAVA FLOUR with BACON

serves 10


165 grams diced bacon
a few slices of Portuguese sausage
1 onion, chopped
2 bananas, sliced
500 grams cassava flour

In a large frying pan, fry the bacon and the sausage slices over a low heat until crisp. Add the onion and fry until they are slightly browned. Add the bananas and fry for another minute. Then add the cassava flour and stir-fry. The consistency should be like a crumble topping. Add salt and pepper to taste if desired.


courtesy of: Recipe--Cassava vs Yams

706. BACON, BANANA and RED CHILE PIZZA

Premade pizza base
1 banana (sliced)
1-2 rashers of bacon (diced)
1 red chile (diced finely)
can of tomatoes
pinch salt
1 teaspoon sugar
Basil (fresh)
1 cup shredded mozzarella cheese

Place tomatoes in pan and reduce to thick consistency. Add salt, sugar, and torn basil to taste, mix well. Spread mixture evenly over base. Layer banana, sprinkling of bacon, and chile (to taste) over base. Sprinkle cheese over top - place in oven until base is cooked, and top is golden brown.


courtesy of: Chef Neroli 'Wooj' Makim / ABC Western Queensland, Duck Street, Longreach, Queensland, 4730