3962. BRUSSELS SPROUTS with BACON and MACADAMIA NUTS

4 servings


1/4 cup macadamia nuts

1 tbsp olive oil

100g hickory smoked bacon, trimmed, chopped

500g brussels sprouts, trimmed, halved

10g butter

Heat a frying pan over medium heat. Cook macadamias for 2-3 mins or until toasted. Chop.

Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring, for 3 mins or until well browned. Use a slotted spoon to transfer to a plate. Cook brussels sprouts in the pan, stirring, for 4 mins or until starting to brown. Add 1/3 cup water. Cover and reduce heat to medium. Cook for 4 mins or until brussels sprouts are just tender. Add butter and toss until melted. Toss through bacon and macadamia and season.

bacon recipe source: Coles Supermarkets (@Coles), PO Box 480, Glen Iris VIC 3146, Australia; Taste.com.au

2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa. Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450' oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.


bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

1882. BACON FUDGE

8 strips of crispy bacon
18 ounces semi-sweet chocolate chips
one 14 ounce can sweetened condensed milk
dash of salt
1/2 to 1 cup chopped nuts
1 and 1/2 teaspoons of vanilla extract

Cook the bacon. Once the bacon is cooked, please cool the strips in the fridge for about an hour.Make sure you remove as much of the grease as possible from the strips.

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread a thin layer of fudge into an 8 or 9 inch square pan lined with wax paper. Layer four pieces of bacon. Spread another layer of fudge. Layer four more pieces of bacon the opposite way. Chill 2 hours until or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.


bacon recipe courtesy of: Laurie Ruettimann, Punk Rock Human Resources, June 22, 2009

1706. BACON RUM NUTS

yields sixteen rum nuts

1/2 lb. bacon
8 oz. water chestnuts
1/4 cups dark rum
2 tablespoons soy sauce

Marinate water chestnuts in rum and soy sauce for one hour, turning frequently. Roll each chestnut in sugar. Coat well. Cut 4 bacon slices in half. Then cut lengthwise in halves to make 16 strips. Wrap bacon around chestnuts and secure with toothpicks. Bake at 400 degrees for 15 to 18 minutes. Drain well and serve hot.


bacon recipe courtesy of: Kitchen Cooking Recipes.com