3948. BACON, STEAK and TOMATO SANDWICH

Serves 4


4 boneless top sirloin steaks, 1/4-inch thick
4 tablespoons butter
4 (6-inch) sub buns
1/2 pound shredded Gouda cheese
2 tomatoes, thinly sliced
1/2 pound bacon, cooked
Steak seasoning to taste
Whole-grain mustard to taste

Season steak; panfry to desired doneness.

Melt 1 tablespoon of butter in skillet over medium-high heat. Brown cut side of bun, top and bottom. Flip bun slices over when browned and top each with Gouda cheese. On half of the sandwich, place steak, sliced tomato and bacon. Place toasted bun top on sandwich and flip over one more time to continue melting cheese.

Keep prepared sandwich warm in the oven while cooking the other sandwiches. Serve with mustard.


bacon recipe courtesy of: Certified Angus Beef® , Certified Angus Beef LLC, 206 Riffel Road, Wooster, Ohio 44691

3757. BACON and SMOKED GOUDA QUESO FUNDIDO

6 slices bacon, diced

3⁄4 cup red bell peppers, diced

1⁄2 cup jalapeno peppers, seeded and diced

1⁄4 cup red onion, diced 

1 teaspoon chili powder

1 1⁄2 cups sharp cheddar cheese, shredded

1 1⁄2 cups smoked gouda cheese, shredded

1⁄2 cup mozzarella or Monterey Jack cheese shredded 

Cilantro, for garnish 

Pickled or fresh jalapeno slices, for garnish 

Tortilla chips, for serving 

Dice up the bacon into small squares. Saute the bacon on medium-low heat, for about 10 minutes, stirring occasionally. When it's nice and crisp, remove the bacon bits from the pan and drain them on a paper towel. Reserve 1 tablespoon of the bacon drippings. Wipe out the pan you cooked the bacon in, then add the reserved bacon drippings, and heat the pan to medium heat. Add the peppers, onions and chili powder, and stir to combine. Saute the veggies for 5-7 minutes, until tender but not browned. Remove the veggies from the pan and set them aside to cool slightly. Now, preheat your oven to 400 degrees F. In an oven proof dish, add 1⁄2 of the cheese, half of the peppers, and  half of the bacon. Repeat, by creating a 2nd layer with the rest of the ingredients. Cover the dish with aluminum foil, then bake the dish for 10-12 minutes, until the cheese is just melted. Make sure you don't overcook it, or the cheese won't be as gooey. Garnish the hot dip with sliced jalapenos and chopped cilantro. Serve with tortilla chips.

bacon recipe source: Delish D'Lites (@DelishDLites), January 25, 2015

3623. BACON and SMOKED GOUDA SCONES

makes eight scones


½ pound bacon, diced
1¾ cups all-purpose flour
1 tablespoon + ½ teaspoon baking powder
1 teaspoon sugar
1 teaspoon kosher salt
¾ stick cold unsalted butter, diced
1 cup shredded smoked gouda cheese
1 cup heavy cream
1 large egg, beaten with 1 tablespoon of water

Place a medium skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Drain on paper towels and set aside to cool.

Combine the flour, baking powder, sugar, salt, and butter in the bowl of an electric mixer and mix on low speed for about 3 minutes, until the butter is the size of peas. Add the cooled bacon and smoked gouda. Gradually add the cream and mix until the dough comes together.

Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured work surface and roll out to ½-inch thickness. Using a 2-inch round cookie cutter, cut out circles of dough and place on the prepared baking sheet. Freeze for 15 minutes.

Meanwhile, preheat the oven to 375°F. Brush the tops of the scones with the egg wash. Bake for 20 to 25 minutes, until lightly golden on top. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack and let cool completely.


bacon recipe source: Riley Wofford, My Daily Morsel (@mydailymorsel), December 12, 2014

3563. SMOKED GOUDA and BACON BURGERS with BARBECUE SAUCE

makes four servings


2 tablespoons vegetable oil
One 1-pound onion, halved and thinly sliced
salt
1/4 cup Frank’s RedHot or other hot sauce
1/4 cup beef broth
6 tablespoons unsalted butter, softened
Eight 1/2-inch-thick slices of firm white bread
8 slices of thick-cut bacon
2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
3 ounces smoked gouda, shredded (1 cup)
1/4 cup sweet barbecue sauce (recipe below)

Sweet barbecue sauce (makes 2 cups)
2 tablespoons vegetable oil
1 large onion, thinly sliced
Salt
2 tablespoons unsalted butter
1 cup ketchup
1/2 cup dark brown sugar
1/2 cup apple juice
3 tablespoons fresh lemon juice
2 tablespoons chopped peeled fresh ginger
2 tablespoons unsulfured molassesSweet barbecue sauce: In a large skillet, heat the oil. Add the onion and a pinch of salt. Cover and cook over moderately low heat, stirring occasionally, until richly browned, about 20 minutes. Add the butter and melt. Add the ketchup, brown sugar, apple juice, lemon juice, ginger and molasses. Simmer over low heat, stirring occasionally, until thickened and reduced to 2 cups, about 25 minutes. Transfer the sauce to a blender and puree. Season with salt.

Burgers: In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.

Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.

Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.Set the burgers on the unbuttered sides of 4 toasts. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce at the table.


bacon recipe source: Brian Perrone, Slows Bar BQ (@SlowsBBQ), 2138 Michigan Ave, Detroit, MI 48216

3350. BACON and SMOKED GOUDA CAULIFLOWER MASH

makes approximately 3 cups (serving size: 1 cup)


4 cups cauliflower florets
3 tablespoons heavy cream
2 tablespoons butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
4 slices of cooked bacon
1/3 cup shredded smoked gouda cheese
salt and pepper to taste

Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish. Microwave on high for 18 – 20 minutes, or until soft. Transfer the cauliflower and liquid to a magic bullet or food processor. Add the bacon and Smoked Gouda. Blend until smooth and creamy. Season with additional salt and pepper as desired.


bacon recipe source: Mellissa Sevigny, I Breathe... I'm Hungry..., March 27, 2014

3299. FARFALLE in a CREAMY MORNAY SAUCE with GOUDA, BACON and ONION

serves two 


5 slices bacon
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
1 cup shredded gouda cheese
2 cups farfalle pasta, uncooked
1/3 cup minced onion
salt and pepper (to taste)

In a skillet, cook your bacon until crispy. Let drain on a towel. Once cooled, mince, and reserve. Meanwhile in a small sauce pan, melt your butter over a medium heat. Once melted, add in your flour all at once. Cook stirring constantly for 3 minutes. Slowly add in your half and half, whisking constantly. Cook over a medium heat for at least 5 minutes or until it starts to thicken. Once it thickens add in your gouda cheese. Keep over a low heat. In a separate pot, bring water to a boil. Add in your pasta and cook about 10 minutes til al dente. With a perforated spoon, transfer your pasta to your cheese sauce (it's ok if it's not completely drained, the pasta cooking water will loosen up the sauce). Add in your bacon and minced onion. Taste and season further. Serve hot.


bacon recipe source: Sara Bojarski, Urban Cookery, January 6, 2014

3106. BUTTERNUT SQUASH FARFALLE in a BACON BECHAMEL SAUCE

makes 4-6 servings


 6 cups butternut squash farfalle (or substitute any other pasta), cooked al dente.
1 cup cooked bacon, diced
3 tablespoons bacon fat (rendered from cooked bacon)
3 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
4 basil leaves, finely chopped
4 cloves of garlic, finely diced
4 cups of milk
2 tablespoons cream cheese
1.5 cups Bergeron or Gouda cheese, finely grated

For bacon bits: Pre-heat oven to 425’F. Line a cookie sheet with parchment paper, and layout 7-10 bacon strips, and place in the oven. Cook for 10 minutes, or until crispy. Remove from the oven, and carefully drain fat—save it for the sauce. Once the bacon strips have cooled, dice them in 1cm pieces.

For the sauce: In a saucepan, sauté mushrooms with 1 tbsp butter, on medium heat until cooked, 5-7 minutes. In a medium saucepan, warm milk, cream cheese, garlic, salt, pepper, and basil over medium-low heat. The longer the garlic and basil sit in the milk, the more flavor you’re sauce will have; make sure you stir it, milk can burn. In a separate saucepan, heat remaining butter and bacon fat over medium heat. Add the flour, and stir until incorporated. Continue cooking until the mixture turns a golden color.

Add the warm milk mixture to the flour mixture, and whisk continually until smooth. To thicken the sauce, bring to a boil, and cook for 7 minutes. While sauce is cooking, cook and drain pasta.

Add Bergeron (or Gouda) cheese, and bacon bits, and mushrooms to the sauce, stir until incorporated, and turn off heat. Sauce is ready when cheese fully melts, 3 minutes. Pour sauce over pasta, garnish, and serve.


bacon recipe courtesy of: Mădălina Paul, Duhlicious, October 2, 2010

3018. BACON, CHEESE and JALAPENO TACOS

makes eight tacos 


4 jalapeños 
1/2 pound thick-cut smoked bacon, cut crosswise into 1/2-inch pieces 
2 ounces shredded smoked Gouda cheese (1 cup) 
2 ounces shredded asadero or Monterey Jack cheese (1 cup) 
2 ounces finely grated Cotija cheese or ricotta salata (1/2 cup) 
8 corn tortillas 
salsa verde and sour cream, for serving 

Roast the jalapeños directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool. Using a paper towel, rub off the skins and discard the stems. Thinly slice the chiles crosswise, keeping most of the seeds. 

Heat a large rimmed cast-iron griddle or a cast-iron skillet. Add the bacon to the griddle and cook over moderate heat, stirring occasionally, until the fat is rendered and the bacon is nearly crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all of the fat and wipe the griddle clean. 

Meanwhile, in a bowl, toss the Gouda with the asadero and Cotija cheeses. 

Warm the tortillas on the griddle over moderate heat, turning once, until pliable, about 1 minute. Transfer the tortillas to a work surface. Fill the tortillas with the bacon, jalapeños and mixed cheeses and fold in half. Griddle the tacos, turning once and pressing gently with a spatula, until browned in spots and the cheese is melted, 3 to 4 minutes. Transfer the tacos to a platter and serve with salsa verde and sour cream.


bacon recipe courtesy of: Rayme Rossello, Food & Wine, May 2013

2941. BACON-PEAR MACARONI AND CHEESE

makes 6 servings 


8 ounces dried elbow macaroni (2 cups) or other short tubular pasta (2 1/3 cups) 
6 slices bacon
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced 
2 tablespoons all-purpose flour 
1 teaspoon dry mustard 
1/2 teaspoon freshly ground black pepper 
2 1/2 cups whole milk 
6 ounces smoked Gouda cheese, rind removed and shredded 
1 8 oz. package cream cheese, cubed and softened 
2 tablespoons snipped fresh oregano or 1 teaspoon dried oregano, crushed 
2 tablespoons butter or margarine 
2 tablespoons packed brown sugar  
2 red and/or green pears, thinly sliced 
2 tablespoons finely shredded Parmesan cheese 

Cook pasta according to package directions; drain. Return pasta to hot pan; cover to keep warm. Set aside. 

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels, reserving 3 tablespoons bacon drippings in skillet. Crumble and set aside. Reserve 3 tablespoons bacon drippings in skillet. 

Cook onion and garlic in bacon drippings over medium heat for 30 seconds. Stir in flour, dry mustard and pepper. Add milk all at once. Cook and stir until thickened and bubbly; reduce heat. Add smoked Gouda cheese and cream cheese; cook and stir until almost melted. 

Pour cheese sauce over the cooked pasta. Stir in oregano and all but 2 tablespoons of the crumbled bacon. Transfer mixture to an ungreased to 2-quart rectangular baking dish; cover with foil. Bake in a 350 degrees oven for 25 minutes. 

Meanwhile, melt butter in a clean, large skillet. Stir in brown sugar; add pear slices. Cook, turning occasionally, until pears are tender, about 6 to 8 minutes. Remove from heat. Remove foil from the baking dish. Stir about half of the cooked, sliced pears into the macaroni and cheese. Spoon the remaining pear slices atop macaroni and cheese; sprinkle with Parmesan and reserved crumbled bacon. Return to oven and bake 5 minutes or until Parmesan has softened. Let stand 10 minutes before serving.


bacon recipe courtesy of: Midwest Living  

2734. GRILLED CHICKEN, BACON and SMOKED GOUDA PANINI with PESTO MAYONNAISE

makes four panini sandwiches


2 grilled (or otherwise cooked) chicken breasts, sliced
4 slices bacon
1/2 cup mayonnaise
2 tablespoons homemade or high-quality store-bought pesto
4 ciabatta rolls
2 ounces smoked gouda
2 medium tomatoes, sliced
16 large fresh spinach leaves

Preheat a panini press or a grill pan set over medium-high heat. If using a grill pan, wash and cover a brick in aluminum foil. This can be placed on top of the sandwich to mimic a panini press.
In a large skillet, cook bacon until crispy. Drain on a piece of paper towel. In a medium bowl, stir together mayonnaise and pesto. Cut ciabatta rolls in half horizontally. Spread about 2 tablespoons of the pesto mayo on the cut sides of each roll. Lay about 4 slices of chicken on each ciabatta roll and top with a strip of that crispy bacon.

Top each sandwich with 2 to 3 slices of smoked gouda, 2 slices of tomato and 4 large leaves of fresh spinach. Close the sandwich and place in a preheated panini maker or grill pan. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.


bacon recipe courtesy of: Dara Michalski, Cookin' Canuck, April 23, 2010

2704. DOUBLE CHEESE, AVOCADO and BACON SLIDERS

serves eight 


4 strips bacon 
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula 
2 oz. cheddar cheese, shredded 
1 ripe, fresh avocado, seeded and peeled 
2 oz. smoked Gouda cheese, sliced to fit buns 

Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.


bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336

2585. TWICE-PEPPERED BACON and BUTTERMILK SCONES with GOUDA

makes 8 scones


3 cups all-purpose flour

1

 tablespoon baking powder

2 

teaspoons freshly ground black pepper

1 

teaspoon salt

1/4

  teaspoon ground red pepper (cayenne)

1/2

  cup cold unsalted butter or regular butter, cut into small pieces

6

oz Gouda cheese, shredded (1 1/2 cups)

1/4

  cup cooked real bacon pieces

1 

shallot, finely chopped

1

 cup buttermilk

1

 egg  

Heat oven to 425°F. Spray cookie sheet with cooking spray, or grease with shortening. In large bowl, mix flour, baking powder, black pepper, salt and red pepper. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in cheese, bacon and shallot. 

In small bowl, beat buttermilk and egg with fork or whisk. Reserve 1 tablespoon of the buttermilk mixture. Stir remaining buttermilk mixture into crumb mixture; mix with floured hands until dough forms a ball. For tender scones, handle dough as little as possible. 

Place dough on lightly floured surface. Pat dough into 8-inch round; cut into 8 wedges. Place wedges 2 inches apart on cookie sheet. Brush with reserved buttermilk mixture. 

Bake 15 to 18 minutes or until golden brown. Serve warm.

bacon recipe courtesy of: Betty Crocker, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

2546. PAPPARDELLE with BACON CREAM SAUCE

8 oz pappardelle

5 oz bacon chopped
1 1/2 cups heavy cream
4 oz aged gouda

Boil the Pappardelle pasta according to the instructions. Put the chopped bacon on medium high in a skillet and cook until crispy. Remove the bacon and pour off grease. Then add the heavy cream to deglaze the pan and reduce down until thick. Add the cheese and stir until melted and incorporate. Pour over the pasta and top with the bacon.

 

 

bacon recipe courtesy of: Rosy, The Nesting Project, September 10, 2010

2448. SPINACH, MUSHROOM and BACON CHEESE FONDUE

makes four servings


32 ounces chicken or vegetable broth
16 oz. mild cheddar cheese, shredded
8 oz. gouda cheese, shredded
2 tablespoons flour or cornstarch
1 tablespoon butter
3 oz. frozen chopped spinach, thawed
3 slices bacon, minced
1 clove garlic, minced
4 oz. fresh mushrooms of your choice, chopped
3/4 cup white wine (or beer)

Dipping foods:
Broccoli florets
Cauliflower florets
Asparagus spears, ends trimmed and cut into 3" lengths
Green beans, trimmed
Granny smith apples, cut into chunks
Pumpernickel bread, cut into chunks

Prepare the dipping foods by bringing the chicken stock to a boil in a sauce pot. Add the broccoli, cauliflower, asparagus and green beans and cook for 2 minutes. Using a slotted spoon, strain out the vegetables, reserving the broth. You will use 1/4 cup of this reserved broth in the fondue, but save the rest for another use.

In a large bowl, toss together the shredded cheddar, shredded gouda and the flour until flour is coating cheese evenly. Set aside.

Take the thawed chopped spinach in your hand and squeeze as much water as you can out of the spinach. Set aside.

Heat a fondue pot or medium pot over medium heat with the butter and bacon. Cook the bacon for 2 minutes (make sure the bacon does not burn or cook too quickly). Add the garlic and mushrooms and saute until the mushrooms are softened, about 2 minutes. Pour in wine and 1/4 cup of the previously reserved chicken broth from step 1. Bring to a simmer and in batches, add a handful of the cheese, stirring and letting the cheese melt before adding more. Stir in the chopped spinach. If the fondue becomes too thick, add a couple tablespoons of additional broth.

Serve fondue with the vegetables, apples and bread.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, November 9, 2010

2418. GREEN APPLE, BACON, GOUDA and HAVARTI GRILLED CHEESE

serves four


8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly

Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.

In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.


bacon recipe courtesy of: Becky Bakes, May 4, 2011

2289. GOUDA, BACON, PEAR with BALSAMIC ONIONS SANDWICH

makes four 3″ (long) sandwiches or 12 (finger) sandwiches


6 ounces thinly sliced aged gouda, or similar
1 sliced D’Anjou pear, or similar
6 pieces cooked bacon
1 large onion, sliced
2-3 tablespoons balsamic vinegar
12″ baguette
1 teaspoon olive oil
salt & pepper to taste

Saute sliced onion in olive oil over medium-low heat until soft, 5-8 minutes. Add salt & pepper to taste. Deglaze pan with balsamic vinegar. Reduce heat to low and allow balsamic vinegar to absorb into onions, about 5 minutes.

Grill or sear sliced pears over medium-high heat, about 3 minutes a side.

On section of bread, layer aged gouda, cooked bacon, gouda, grilled pear, gouda, balsamic onions, gouda and the top piece of bread. Alternating between ingredients and Gouda ensures that your sandwich will be stuck together.

Grill or griddle over medium heat, pressing sandwich with heavy pan or sandwich press to flatten. Use caution when flipping the sandwich. Cook until cheese is melted and sandwich is warmed through.


bacon recipe courtesy of: Sara O'Donnell, Average Betty, April 26, 2011

2108. GOUDA, BACON and LEEK PANCAKE

serves four


8 bacon slices
2 large leeks (white and light green parts only), coarsely chopped
3 eggs
3/4 cup milk
1/2 cup all purpose flour
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1 cup firmly packed shredded Gouda (about 4 ounces)

Preheat oven to 425°F. Using heavy 10-inch nonstick ovenproof skillet, fry bacon over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Pour off all but 2 tablespoons bacon drippings from skillet. Add leeks to skillet and sauté over medium heat until tender and beginning to brown, about 8 minutes.

Combine eggs, milk, flour, mustard and sugar in processor and blend until smooth. Season with salt and pepper.

Scatter bacon over leeks in skillet. Pour egg mixture over. Sprinkle Gouda over. Transfer to oven and bake until pancake puffs and cheese melts, about 15 minutes. Loosen pancake from skillet. Cut into wedges and serve.


bacon recipe courtesy of: Bon Appétit, October 1991

1894. ELK BACKSTRAP PANINI with SMOKED GOUDA, BACON and TOMATO

sliced elk backstrap or sirloin
4 slices of your favorite bread
sliced tomato
smoked gouda cheese
4 slices cooked bacon
1 tablespoon butter

Heat cast iron grill pan on medium-high heat. Butter both sides of your bread and place one side down on pan. Bread will be quick to cook – when browned, turn to other side and add sliced elk meat, bacon, tomato and cheese to one side of sandwich.

Add the other side of bread to the top of sandwich and push down gently with a spatula to heat meat and melt cheese. Turn sandwich to the other side to continue cooking being sure to press down gently for grill marks.

Remove sandwich from heat and enjoy.


bacon recipe courtesy of: Kristy Crabtree, Nevada Foodies, P.O. Box 50998, Sparks, Nevada 89436, May 15, 2010

1845. SMOKED GOUDA GRILLED CHEESE with APPLES and BACON

smoked gouda cheese (optional: cut into small pieces)
apples, cored and very thinly sliced
favorite bread
3 strips bacon, cooked and cut in half
butter

Preheat grill pan or skillet over medium heat.

Butter one side of each slice of bread. Arrange half of the cheese slices on the un-buttered side of once slice of bread. Then layer on the bacon, sliced apples, and finally the other half of the cheese carefully on top. Top with the other slice of bread, and gently transfer to the skillet.

Cook sandwich on both sides until golden brown and the cheese has begun to melt, about 2-3 minutes per side.


bacon recipe courtesy of: Ali, gimme some oven, Kansas City, Missouri, September 28, 2009

1442. MUSHROOM RISOTTO with BACON and SMOKED GOUDA

2 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, diced
3-4 cloves garlic, minced
2 cups assorted mushrooms, chopped
1 cup arborio rice
1/3 cup dry white wine
4 cups low sodium chicken broth
salt and pepper
approximately 1/2 cup shredded smoked Gouda cheese

Heat a large sauce/saute pan. Add bacon and cook until crisp. Remove bacon from pan and remove all but 1 tbsp of the grease. Add 1 tablespoon extra-virgin olive oil to the pan. Add onions and garlic, saute for 1 min. Add mushrooms, saute 1 min. Add rice and stir to coat. Add the rest of the white wine and stir until absorbed. Add warm broth, 1-2 ladles at a time, stirring until absorbed. Continue adding broth until the rice is tender, but not mushy. This process of adding the broth takes me anywhere from 17-25 minutes. Season with salt and pepper if desired. Add cheese and stir. Serve immediately.


bacon recipe courtesy of: Mary Ellen, Mary Ellen's Cooking Creations, Pennsylvania