3993. BACON CHEESEBURGER POUTINE

4 pounds of French fries (about 8 cups)

6 strips thick-cut bacon
1 pound lean ground beef
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon dried parsley
3 cups beef stock
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups white Cheddar cheese curd
Salt
Pepper

Start cooking French fries, however you have decided to make them, from scratch or store bought.

Place bacon in a frying pan and fry over medium heat until crispy, turning regularly. When bacon is done, transfer to a plate lined with paper towel and place paper towel over top to blot grease. Then cut into large chunks.

Melt butter in a medium-sized saucepan over medium heat. Once melted, add all-purpose flour and whisk thoroughly until all lumps are removed. Cook for five minutes while the roux is bubbling. This will give the gravy a darker colour and will also cook out the raw flour. Slowly add the beef stock to the roux, whisking as you do to avoid lumps from forming. Once the stock has been added, reduce heat to medium-low and continue cooking, uncovered. You need to keep the gravy piping hot so it will melt the cheese.

Place olive oil in a large frying pan set over medium-high heat. When hot, add the beef, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, and salt and pepper to taste. Stir to thoroughly combine all ingredients and continue to cook until beef is completely browned. Taste, and adjust seasoning if necessary.

To plate, set a large handful of French fries on a plate or in a bowl. Spoon about 1 cup of beef over top of beef and some of the bacon over top. Top with cheese curds and then generously spoon gravy over top.

bacon recipe source: Kate's Cuisine, September 5, 2015

3955. CHEDDAR BLT BURGERS with TARRAGON RUSSIAN DRESSING

Servings: 6


1/2 cup mayonnaise

1/3 cup ketchup

1 tablespoon red wine vinegar

1 tablespoon grated onion

1 tablespoon chopped parsley

1 tablespoon chopped tarragon

1 teaspoon Worcestershire sauce

12 ounces thickly sliced bacon

1 1/3 pounds ground beef chuck

1 1/3 pounds ground beef sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 tablespoons unsalted butter, melted

3 ounces sharp cheddar cheese, cut into 6 slices

6 hamburger buns, split and toasted

6 iceberg lettuce leaves

6 slices of tomato

6 slices of red onion

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.

bacon recipe source: Laurent Tourondel, Food & Wine, June 2009

3939. BACON-WRAPPED MEATLOAF with COGNAC SAUCE

Makes: 8 very large servings


3 tablespoons butter
1 large onion, diced small
3 ounces tomato paste
1 cup Worcestershire sauce
1 cup port wine
½ cup packed brown sugar
1 pound ground beef
1 pound ground pork
1 pound ground veal
½ cup prepared roasted and chopped garlic (see note)
½ tablespoon dried basil
½ tablespoon dried thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 ½ cups panko bread crumbs
3 eggs
1 pound applewood smoked bacon

Cognac sauce:
2 teaspoons butter
1 large onion, diced
1 shallot, diced
4 sprigs thyme
1 teaspoon black peppercorns
1 bay leaf
2 cups cognac or brandy
2 cups veal stock (available at specialty food stores)
2 cups veal demi-glace (available at specialty food stores)
¼ cup heavy whipping cream

Make cognac sauce: In a medium pan, heat butter. Add onion, shallot, thyme, peppercorns and bay leaf and sauté until onion and shallots are golden brown. Add cognac and reduce by more than half. Add stock and demi-glace and reduce until it is thick enough to coat the back of a spoon. Remove from heat and strain. Discard solids.

At this point, you can store this in an airtight container until ready for serving. (Cream will be added just before serving.)

In a large saute pan, melt butter. Add onion and cook over low heat 20 minutes, stirring regularly, until caramelized. Add tomato paste and cook 2 to 3 minutes. Add Worcestershire sauce, port and sugar. Set aside.

In a large bowl, combine meat, garlic, spices, eggs, panko and reserved onion mixture. Mix by hand to combine thoroughly.

Set about a 17-by-13-inch baking sheet horizontally in front of you. Line generously with heavy-duty foil. Foil should come well over ends of the pan.

Lay bacon slices horizontally on the foil so that they run from top of pan to bottom. You will have to overlap them slightly.

On the right side of bacon strips, form meat into a loaf to cover the bacon strips.

Using the foil, roll the meat mixture over the remaining bacon to completely encase the meatloaf. Seal the open ends of the bacon by weaving a toothpick or wooden skewer through the strips. Set loaf, skewers side down, on the baking sheet and then cover completely in foil.

Preheat oven to 400 degrees.

Set meatloaf on a baking rack over a jellyroll pan. Bake in preheated oven 1 hour, then remove meatloaf from oven and remove the foil. Return meatloaf to oven (setting it on the rack over the pan), and bake 15 minutes or until bacon is crisp.

Let cool slightly, then cut into sections. Set flat on a plate so bacon slices surround the meatloaf.

Immediately before serving, add cream to the cognac sauce and bring to a simmer, then pour over meatloaf.

Notes: If desired, you can make your own garlic. Take ½ cup chopped garlic and roast in preheated 350-degree oven 1 hour, or until soft and light brown.


bacon recipe source: Mike Stoner and Duffy O'Neil, North Star American Bistro, 19115 W. Capitol Drive, Brookfield, WI 53045; Journal Sentinel (@journalsentinel)

3895. BBQ BACON CHEESEBURGER NACHOS

Large tortilla chips, about ½ large bag
4 slices bacon, chopped and cooked until crisp
½ lb ground beef
½ small onion, chopped
Salt and pepper, to taste
⅛ cup and ⅓ cup barbecue sauce
3 cups shredded cheddar cheese
Green onion, lettuce and tomato as garnish if desired

Preheat the oven to 375 degrees F.

In a medium pan, combine ground beef, onion, salt, and pepper and cook, stirring, over medium-high heat until browned (drain off any excess grease). Stir in ⅛ cup barbecue sauce. Set aside.

Pour ⅓ cup barbecue sauce into a small sandwich bag and set aside.

Line baking sheet with a single layer tortilla chips, careful not to leave too much space between chips. Sprinkle with half of cheese, half of the beef mixture, and half of the bacon. Snip a small corner off of the bag with the barbecue sauce and drizzle half over the first layer of nachos.

Top with another single layer of chips, and sprinkle with remaining cheese, beef, and bacon. Drizzle with remaining sauce.

Bake for 8-10 minutes until toppings are warm and cheese is melted.

Garnish with green onion, lettuce and tomato as desired.


bacon recipe source: Ashley Fehr, The Recipe Rebel (@TheRecipeRebel), April 10, 2015

3815. FOUR-LAYER BEEF and BACON CASSEROLE

yield: 8 servings


Topping

1/2 pound bacon

Sweet Potato Mash

3-4 medium sweet potatoes (1 1/4 lb)

1/4 cup full-fat coconut milk

1/2 tsp dried sage

1/4 tsp coarse sea salt

1/4 tsp ground black pepper

Cauliflower Mash

1 head cauliflower (1.5 lb), cut into florets

1/4 cup full-fat coconut milk

1/2 tsp coarse sea salt

1 tsp ground black pepper

Ground Beef

2 pounds ground beef

1 clove garlic, minced

1 medium yellow onion, diced

8 ounces button mushrooms, diced

1 tsp coarse sea salt

1/2 tsp ground black pepper

Topping: Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil. Lay the bacon out on the sheet in one layer. Bake 12-15 minutes (22 minutes for crispy bacon). Let cool, chop, and then set aside.

Sweet Potato Mash: Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Clean and poke the sweet potatoes with a fork. Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife. Let them cool completely. Peel the potatoes and add the insides to a food processor. Add the coconut milk, sage, salt and pepper. Blend until smooth then set aside.

Cauliflower Mash: Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender. Place them in a food processor and add the coconut milk, salt, and pepper. Blend until smooth then set aside.

Ground Beef: In a large pan, cook the ground beef until slightly browned. Add the garlic, onion, mushrooms, salt, and pepper, and stir. Once the meat is cooked through, remove from heat.

Assembly: Turn oven to 350 F. Evenly spread the cauliflower mash over the meat. Spread the remaining half of the meat over the cauliflower in an even layer. Lastly, spread the sweet potato mash over the meat. Bake at 350 F for 30 minutes. Turn on broiler and cook for an additional 5 minutes. Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.

bacon recipe source: Cassy Joy Garcia, Fed & Fit (@fedandfit), June 10, 2014

3807. BACON-WRAPPED MEATLOAF with BELL PEPPERS

Serves four to six


1 Tbs. vegetable or olive oil; more for the baking sheet

1 cup diced red, yellow, or green bell peppers (or a mix)

1/2 cup finely chopped onion

1-1/2 tsp. minced garlic

3/4 lb. ground beef, 85-percent lean

3/4 lb. ground veal

3/4 lb. ground pork

1/2 cup tomato ketchup

1 Tbs. Dijon-style mustard

1-1/2 tsp. Worcestershire sauce

3/4 cup fresh plain breadcrumbs

1 egg

1-1/2 tsp. salt

3/4 tsp. freshly ground black pepper

1/4 cup finely chopped fresh flat-leaf parsley

About 8 slices raw bacon

Heat the oven to 350°F. In a small skillet, heat the oil; add the peppers and onions and cook over medium heat until soft, about 4 minutes. Add the garlic and sauté another 1 to 2 minutes to soften. Set aside to cool.

In a large mixing bowl, combine all the remaining ingredients except the bacon, and add the cooled onion-garlic mixture. Mix with a rubber spatula or your hands just until the ingredients are combined. Don't overwork the meat.

Oil a rimmed baking sheet or jelly roll pan, turn the meat mixture out onto the pan, and shape it into a large loaf (I like mine to look like a slightly oval loaf of bread). Or divide the mixture into four equal portions (about 6 oz. each) and shape each portion into an individual meatloaf. Wrap strips of bacon around the shaped loaf, tucking the ends under the loaf.

Bake the meatloaf until an instant-read thermometer registers 160°F, 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves. Before slicing, let the meatloaf rest for 10 to 15 minutes to allow some carryover cooking and to let the juices redistribute. To serve, slice and spoon some of the pan juices over the slices, if you like.

bacon recipe source: Joseph Verde, Fine Cooking, Issue 31

3798. BLUE CHEESE BURGER with BACON WALNUT CHUTNEY

Servings: 1

For Burger:
6-8 ounces ground beef (or beef blend)
Salt and pepper
1/3 cup (2 ounces) blue cheese, crumbled and divided
1 bun, toasted
1-2 tablespoons (1 1/2 ounces) Walnut Bacon Bourbon Chutney (recipe below)
2 large leaves butter lettuce

For Walnut Bacon Bourbon Chutney:
1 pound thick cut bacon, diced
1 medium onion, diced
3/4 cup combination of chopped fruits/vegetables: pears, fennel and/or rehydrated apricots, sun dried tomatoes, figs, dried cranberries, cherries or yellow raisins
2 garlic cloves, minced
1/2 teaspoon thyme
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar
2 tablespoons bourbon
1/2 cup water
3/4 cup walnuts, toasted and chopped
Salt and fresh ground pepper to taste

For burger: Season beef with salt and pepper to taste and form burger. Use preferred method to stuff burger with 1 ounce blue cheese; grill burger to desired doneness. Top bottom of bun with some bacon walnut chutney and lettuce; place grilled burger over lettuce and garnish with remaining blue cheese and additional chutney.

For chutney: In large pan, fry bacon until crisp; remove bacon and drain all but enough bacon fat to coat bottom of pan. Add onion and sauté until translucent; add fruit and/or vegetables, garlic and thyme; sauté another minute. Add sugar, vinegar, bourbon and water; simmer covered until liquid is reduced by 3/4. Remove from heat and cool slightly. Add cooked bacon and walnuts. Season with salt and pepper. Top blue cheese burger with chutney. Reserve remaining chutney for additional burgers.

bacon recipe source: Wisconsin Milk Marketing Board (@WisconsinCheese), 8418 Excelsior Drive, Madison, Wisconsin 53717

3737. AGED BEEMSTER and SMOKED BACON BURGER with FRENCH FRIES

serves four

Burger Patties

1 tablespoons canola oil

1½ lbs lean ground beef, rolled into 4 (6-oz) balls

4 slices double-smoked bacon

Salt and pepper, to taste

8 slices aged Beemster

4 brioche buns

1 tablespoon (15 mL) butter

8 slices hot banana peppers

4 leaves Boston lettuce

¼ cup mayonnaise

French Fries

2 lbs russet potatoes, washed, skin on

A deep fryer or pot of canola oil set to 325ºF

Salt, to taste

Burger Patties: Add canola oil to a cast iron frying pan on medium high heat and add two 6-oz balls of ground beef to the pan. Add the double smoked bacon to the same pan and using a spatula press down the chuck to flatten them into a patty shape. Add a generous amount of ground salt and pepper and flip the burgers over, cook for 3 minutes per side. Add sliced Beemster to the warm burger and top with the crispy bacon. Toast the brioche buns in the oven with a touch of butter. To finish the burgers add your favourite toppings, my choice would be hot banana peppers, mayonnaise and Boston lettuce. Repeat with remaining patties.

French Fries: Cut potatoes into even and uniform pieces, about 3-inch x ¼-inch. Soak fries in the cold water for about 30 minutes. This removes some of the excess starch and surface sugars which can burn in the frying process. Drain french fries from the water, and pat dry to remove excess water. Heat a heavy stockpot fitted with a deep-fry thermometer with oil to 325ºF. Carefully, add 2 handfuls of fries to hot oil. There should be at least 1-inch of oil above the French fries. Blanch until fries are light brown, 5 to 7 minutes. Remove fries, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are blanched. Raise heat of oil to 350ºF. Cook French fries again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, lightly season in a bowl with salt. Repeat until all potatoes are cooked.

bacon recipe source: Craig Harding, Chef in Your Ear, Food Network Canada

3601. BACON CHEESEBURGER with THOUSAND ISLAND DRESSING (aka 25 DEGREES BURGER)

serves four


2 pounds of ground beef 80% lean/20% fat blend

8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of Thousand Island dressing (recipe below)
Handful of washed wild arugula

Thousand Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice

Heat a griddle or sauté pan over medium high heat, coat with olive oil. In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties. Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness. While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve. Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest.

Mix ingredients for the Thousand Island dressing in a bowl and set aside.

Halve the toasted brioche buns, then spread dressing on each side. Layer the bacon and arugula to complete the burger. Serve warm.


bacon recipe source: 25 Degrees Restaurant, 412 Walnut Ave, Huntington Beach, CA 92648; Katherine Spiers, KCET, May 7, 2013

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

3584. FIRE ROASTED BACON MEATLOAF

serves four


1 lb. grass-fed ground beef
1 lb. bacon, minced
14 ounce can of fire-roasted tomatoes
1 red onion, minced
1 bell pepper, minced
3 cloves garlic, minced
2 eggs
1 cup almond flour
2 tablespoons oregano
1/2 tablespoon sea salt
pepper to taste

Preheat oven to 400ºF.

If you have a meat grinder, use it to grind your bacon and beef together, if not mince your bacon as fine as possible and combine in a mixing bowl with your beef.

Add all remaining ingredients to the bowl, and using your hands mix well to ensure an even distribution of ingredients.

You can now form it into a loaf and put it in a pyrex dish, put it in a loaf pan, or form into meatballs and put in the pan.

Bake for an hour or until the meat is cooked through, internal temperature needs to be at least 165ºF because of the bacon.

Remove from oven and let sit for 10-15 minutes before slicing and serving.

Serve drizzled with some barbecue sauce.


bacon recipe source: George Bryant, Civilized Caveman Cooking, March 1, 2012

3557. CRISPY BACON CHILI

yields 10 servings


1 lb. bacon, chopped
2 lbs. ground beef
1 large red onion, diced
1 jalapeno, diced (optional)
2 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoons chili powder
2 teaspoons dried oregano
56 oz. canned fire-roasted tomatoes
15 oz. canned red kidney beans, rinsed (optional)

Garnish:
sour cream
cheddar cheese
scallions
diced red onions
hot sauce 

In a large Dutch oven or heavy-bottom pot, render the bacon over medium heat until crispy (about 5-7 minutes). Remove bacon and reserve for garnish. With the bacon drippings in the pot, add the beef and season generously with salt and pepper. Cook, stirring occasionally, until dark brown and crispy (about 10 minutes). Push the meat to the side and toss in the onions, jalapenos, and garlic. Sprinkle in the seasonings and stir to coat. Cook for 2 minutes until softened then stir into the meat. Pour in the tomatoes and adjust seasoning to taste. Bring to a boil then reduce to a simmer. Cook, uncovered, for 30 minutes or until mostly thickened. Stir in the beans to warm. Serve with your choice of garnish and reserved crispy bacon.


bacon recipe source: Clinton Kelly, The Chew, ABC

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

3500. WESTERN BACON BURGERS with BBQ MAYO and CRISPY ONION STRINGS

serves four 


1 pound ground beef
½ white onion
2 cups buttermilk
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
⅓ cup BBQ sauce
⅓ cup mayo
1 avocado, sliced
8 slices of bacon, cooked til crisp
4 hamburger buns
optional: lettuce and cheese

Thinly slice onion. (The slices should be thin enough that you should be able to see the knife through the end of the onion where you're slicing). Place onion slices in a shallow dish and pour buttermilk over the onions. Move them around so they are all in the buttermilk, but they don't have to be completely covered. Let them soak for about 10 minutes. (Use this time to cook your bacon or slice your avocados!)

In bowl combine flour, salt, garlic power, paprika, and cayenne pepper and wish until well mixed. Dip the onions in the flour mixture, tossing to coat. Put them all in a bowl.

Fill a pan with ½ inch of oil. Preheat oil to 300 degrees. Use tong to place coated onions in the hot oil. After about 30-40 seconds, turn them over once and cook another 30-40 seconds. Place fried onions on a paper towel-lined plate to drain excess oil.

Preheat grill. Shape ground beef into 4 equal sized patties. Grill burgers 4-5 minutes on each side until desired doneness is reached.

Whisk together mayo and bbq sauce. Spread some bbq mayo on the inner sides of hamburger buns. Top with grilled hamburgers, avocados, bacon, and fried onions. Serve immediately.


bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), July 11, 2014

3275. BACON CHEESEBURGER LASAGNA

makes eight servings 


1 1/2 lb. lean (at least 80%) ground beef 
2 medium onions, chopped (1 cup) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1 can (28 oz) chunky tomato sauce 
1 cup water 
1 egg 
1 container (15 oz) ricotta cheese 
1 cup shredded Swiss cheese (4 oz) 
1/4 cup chopped fresh parsley 
8 slices bacon, crisply cooked, crumbled (1/2 cup) 
12 uncooked lasagna noodles
2 cups shredded Cheddar cheese (8 oz)


Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.


In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.


Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.



Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.


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

3058. PASTA with BACON GARLIC MARINARA and HOMEMADE MEATBALLS

For the Marinara:
2 strips thick-cut bacon, chopped
1 cup chopped onion
3 garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
6 large heirloom tomatoes (about 3 pounds), blanched, peeled, and cored (keep the seeds)
salt and pepper 

For the Meatballs:
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed 

To serve:
1 pound of fresh pasta
parmesan cheese

First, get the sauce going (it will take about 2 hours). Saute the bacon in a large, heavy-bottomed pan over high heat until starting to brown. Add the onion, garlic, and red pepper and saute for an additional 2 minutes, stirring pretty constantly. Add the tomatoes, crushing them with your hands as you put them into the pot, and scrape the brown bits off of the bottom of the pan. Bring the mixture to a boil, and reduce heat to a simmer. Let simmer for 1.5-2 hours, stirring occasionally.

Immediately start the meatballs once sauce is simmering. Combine the breadcrumbs and milk in a small bowl, stirring until breadcrumbs are evenly moistened. Let stand for 10 minutes.

Place beef and pork in a large bowl and break into small clumps. Add the parmesan, parsley, salt, and pepper.

Whisk together the eggs and the garlic cloves in another small bowl. Pour over meat mixture.

Using your hands, squeeze the excess milk from the breadcrumbs, reserving the milk. Add the breadcrumbs to the meat mixture. Using your hands, quickly and gently mix all ingredients together until everything is evenly distributed, taking care to not overmix. Chill at least 15 minutes and up to one hour.

Moisten your hands with the excess milk, then roll the meat into golfball-size balls. You should have about 16 meatballs.

Using an immersion blender or regular blender, puree the sauce to the desired consistency. Return to a wide, shallow saucepan and bring back to a simmer. Add the meatballs in a single layer, and continue to simmer for about 20 minutes, until meatballs are cooked through. You'll want to turn them about halfway through, but be careful not to break them apart before they are ready to move.

Cook pasta and drain. Remove meatballs from sauce. Add pasta to sauce pan and toss to coat. Serve with meatballs and shredded parmesan cheese.

bacon recipe courtesy of: Relay Foods: An Online Market for Sustainable Foods & Everyday Groceries; adapted from a recipe by Molly Wizenberg, Bon Appétit

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

2897. BACON CHEESEBURGER GOULASH

1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier's Chow, FamilyCookbookProject.com

2873. TRIPLE-CHEESE SPINACH MANICOTTI with BACON

makes six servings 


12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 8 oz. package neufchatel cheese, softened
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1/2 cup shredded mozzarella cheese
1/2 teaspoon each dried basil and oregano leaves
1 24 oz. jar spaghetti sauce
1/2 cup water
1/2 cup shaved parmesan cheese 

Heat oven to 350ºF. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13x9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.


bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093

2863. VEAL ROLLS with BACON and GROUND BEEF

serves six


6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf
salt

Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.


bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.