3894. HABANERO-BACON MARMALADE

2 red onions, chopped
6 cloves garlic, sliced
5 slices bacon, sliced into small lardon strips

5 medium roma tomatoes, peeled and crushed

3 habanero peppers, chopped

1 cup sugar
2 cups cider vinegar
2 tablespoons olive oil

In a large sauté pan, sweat onion and garlic in 2 tablespoons olive oil, until fragrant. Add bacon, cook until crispy. Add tomato and chopped habanero. Stir in sugar and vinegar. Bring a to boil and simmer until desired thickness. 


bacon recipe source: Ray Garcia, FIG Restaurant, Santa Monica, CA; Los Angeles Magazine, June 29, 2011

3868. ROASTED TOMATO and BACON COBBLER

yields 8 servings


Tomatoes
2 1/4 pounds Roma tomatoes, cut into 1/2-inch thick slices
2 tablespoons extra virgin olive oil
1 teaspoon each kosher salt and sugar
1/2 teaspoon coarse ground black pepper

Filling
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/4 cup shredded Parmesan cheese
1/2 cup mayonnaise
1/4 cup chopped sun-dried tomatoes
1/4 cup sliced fresh basil leaves
2 tablespoons chopped fresh parsley
1/4 teaspoon each kosher salt, coarse ground black pepper and red pepper flakes

Crust
1 package yellow cornbread/muffin mix
4 slices thick cut bacon, cooked and crumbled
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
2/3 cup milk

For tomatoes: HEAT oven to 450ºF. Line a large baking pan with foil. Brush with 1 tablespoon oil. Place tomatoes on pan, cut side up, in a single layer. Brush with 1 tablespoon oil. Sprinkle with salt, sugar and pepper. Roast until tomatoes are caramelized, 25 to 30 minutes. Reduce heat to 425ºF.

For filling: HEAT oil in 10 1/2-inch cast iron skillet over medium-low heat. Add onions and cook until golden, about 15 minutes, stirring often. Set aside to cool. Combine remaining filling ingredients in medium bowl. Stir in caramelized onions. Arrange half the tomatoes in skillet. Spread with cheese mixture. Layer remaining tomatoes over cheese mixture. Bake 10 minutes.

For crust: STIR together crust ingredients in medium bowl. Pour batter evenly over tomatoes. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes before serving.


bacon recipe source: Martha White Foods, Inc., PO Box 751030, Memphis, TN 38175

3685. SARDINE and BACON SPAGHETTI

serves two


1/2 lb thin spaghetti
2 strips of bacon, chopped
1 small onion, chopped (about 1/2 cup)
2 garlic cloves, grated
1 Roma tomato, chopped
1 can of sardines in oil, bones removed and chopped
1 lime, zested and juiced
1/2 cup white wine
salt & pepper to taste
Olive oil

Cook spaghetti until al dente. Drain, toss in olive oil and set aside. Cook bacon until crisp and the fat is rendered. Scoop onto a paper towel with a slotted spoon to drain any fat and clean out the pan. Place the pan back on the heat with a drizzle of olive oil and add the onion. Cook the onion until it starts to caramelize. Then, add the garlic and tomatoes. Add the sardines, wine and lemon juice. Adjust the heat to low and simmer until the wine is slightly reduced and the sauce is thick. This is where you want to taste the sauce to see if it needs any salt or pepper. Add the spaghetti and lime zest, toss everything together, and turn off the heat. Serve with crumbled bacon.


bacon recipe source: Jamily, Chef by Invitation, August 28, 2012

3566. CHICKEN, BACON and AVOCADO CHOPPED SALAD

yields 4-6 servings


2 boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
8 cups chopped Romaine lettuce
8 slices bacon, cooked and diced
4 ounces blue cheese, crumbled
2 avocados, pitted and diced
2 roma tomatoes, diced
1/4 cup garlic vinaigrette (recipe below)
1/4 cup chopped green onions

Garlic herb vinaigrette:
1/2 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (optional)
pinch of salt and freshly-cracked black pepper
1 tablespoon dried Italian seasonings
1 1/2 cups extra virgin olive oil

Salad: Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.

Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.

Vinaigrette: Whisk all ingredients together until combined.


bacon recipe source: Ali Ebright, Gimme Some Oven (@gimmesomeoven), March 29, 2013; inspired by Martinelli's Little Italy

3379. AVOCADO GAZPACHO with CUCUMBER, TOMATO and BACON

serves 6-8


2 ripe avocados, pitted and chopped

3 cups heavy cream
1 cup half and half
1 cup chopped celery
1 cup chopped seedless cucumber
2 cups deseeded and chopped Roma tomatoes
1 bunch chopped cilantro
2 tablespoons cumin
1 tablespoon fresh lime zest
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon fresh cracked black pepper
1 tablespoon Kosher or sea salt
4 strips of cooked thick-cut bacon

Place all of the ingredients in a food processor or blender.  Mix on high until all of the ingredients are thoroughly blended, approximately 60 seconds.  This may need to be done in two batches if your blender isn’t big enough to hold all of the contents. Serve immediately, and garnish with slices of the cooked bacon.


bacon recipe source: Chef Chuck Kerber, Cooks and Eats, June 13, 2014

3365. ROASTED CHILE, CHEESE, and BACON MINI-TAMALE PIES

yields 12 mini tamale pies 

Filling:

 

7 strips thick sliced peppered bacon1 small onion, chopped
1 roma tomato, chopped
2 to 3 roasted and peeled Anaheim chiles, diced
Handful cilantro, chopped

Tamale Masa:
1 1/2 cups masa harina
1 chicken bouillon cube, dissolved in 1 cup hot water
2 tablespoons vegetable shortening

Toppings:
1 ½ cups Quesadilla or Monterey Jack cheese 

Make filling: Chop bacon into ½-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings. In the same skillet used for cooking the bacon, sauté the onion and tomato about 5 to 7 minutes. Add cooked bacon, diced chiles, and cilantro and stir together. Simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

Make tamale masa: Heat the oven to 350 degrees F. Place all of the ingredients in a medium bowl and mix well with your hands until combined. The dough should hold together when squeezed in your hand.

Assemble: Lightly spray a 12 cup muffin pan with cooking spray. Divide the masa evenly among the wells of a muffin pan (about 2 tablespoons per well). Using your fingers, press the masa evenly into a thin layer on the bottom and up the sides of each well. The mixture may feel dry to the touch. Evenly divide the bacon and green chile filling among the masa-lined wells. Bake on middle rack for 20 minutes. Remove the pan from the oven and evenly sprinkle the shredded cheese over the filling. Return the pan to the oven and bake until the cheese is melted and the filling is bubbling, about 10 minutes. Remove the pan to a wire rack and let cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the pies. Serve warm or at room temperature.


bacon recipe source: Yvette Marquez-Sharpnack, Muy Bueno Cookbook, January 17, 2013

3132. BACON FALAFEL BITES with HUMMUS

yields 24 bites

 

 

One 15.5-ounce can chickpeas, drained and rinsed 

1/4 cup extra-virgin olive oil 

3 tablespoons fresh lemon juice 

3 tablespoons tahini 

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper 

6 slices bacon

 

One 10-ounce package falafel mix, such as Casbah 

Canola oil, for frying 

3 small heads Boston Bibb lettuce, leaves separated (about 24 leaves total) 

3 Roma tomatoes, thinly sliced 

1 English cucumber, halved lengthwise and thinly sliced

Aleppo pepper, for garnish 

 

Position a rack in the top third of the oven and preheat to 350 degrees F.

Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.

Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.

Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.

Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.

To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

 

 

bacon recipe courtesy of: Alie Ward and Georgia Hardstark, "Marfa, Texas," Tripping Out with Alie & Georgia, Cooking Channel TV

2814. BACON, CHEDDAR and GRILLED TOMATO PANINI

serves four


4 roma tomatoes, halved lengthwise, pulp and seeds removed
olive oil
coarse sea salt
freshly ground black pepper
8 basil leaves, thinly sliced
2 tablespoons unsalted butter, melted
8 slices sourdough bread
8 slices bacon, fully cooked
4 oz. sharp cheddar cheese, thinly sliced

Preheat the panini grill to high heat.  Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.

Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.

Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!


bacon recipe courtesy of: Kathy Strahs, Panini Happy, January 20, 2009

2745. BLT BASIL CROSTINI

makes 8-10


8-10 French baguette slices (about 1/2-inch/1-cm thick slices)
1/4 mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon chopped fresh basil
4 slices bacon, cooked and crumbled
3 Roma (plum) tomatoes, thinly sliced
1 cup shredded Swiss cheese

Preheat oven to 350 F. Preheat broiler with rack 4 inches from heat. Arrange baguette slices on a large baking sheet. Baked in preheated oven for 5 minutes or until lightly toasted. In a medium bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, parsley and basil. Spread mayonnaise mixture equally over bread rounds. Top with crumbled bacon, tomatoes and shredded cheese. Broil crostini for 2 minutes or until cheese is melted. Serve immediately and top with additional basil, if desired.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2667. ROASTED TOMATO BRUSCHETTA with BACON

4 tablespoons olive oil, divided, plus more for brushing bread slices
3 lb. plum or roma tomatoes, sliced in half, juice and seeds removed
salt and pepper to taste
2 cloves minced garlic
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
2 baguettes, sliced into thin slices
1 clove garlic, cut in half
parmesan cheese
1 lb. bacon, diced and fried until crispy

Preheat oven to 450ºF.  In a bowl, combine 2 tablespoons of the olive oil, the tomatoes and the salt and pepper.  Give a good toss, and spread out on a baking sheet. Bake for ten minutes, flip the tomatoes over, and bake for another ten minutes.  Remove from oven to cool slightly.

Once cool enough to handle, chop the tomatoes and place in a bowl- remove the skins if they fall off completely.  Add the minced garlic, red wine vinegar, crushed red pepper flakes, and reserved 2 tablespoons olive oil.  Toss well, and season with salt and pepper as desired.  This mixture can be refrigerated at this point, for up to several days.

On the day of service, spread out the baguette slices on a baking sheet.  Brush with olive oil, and then rub the breads with the cut side of the clove of garlic.  Bake in a 450ºF oven for 10-15 minutes, or until toasted, but not browned on top. Set aside to cool.

Top each toast slice with 1 1/2 tablespoons of tomato mixture, followed by a sprinkling of Parmesan cheese, and a sprinkling of bacon pieces.

Serve immediately.


bacon recipe courtesy of: Erika, Tummy Treasure, Appleton, Wisconsin, July 28, 2009

2154. SPINACH FETTUCINE with BACON, RICOTTA and ROMA TOMATO

serves four


6 roma tomatoes, cut in half lengthways
olive oil
sea salt
freshly ground black pepper
1/2 cup fresh thyme leaves, chopped
300 grams lean bacon
500 grams fresh or dry spinach fettuccine
150 grams fresh ricotta
fresh herbs, to garnish
freshly ground black pepper, to garnish

Preheat oven to 180C. Place tomatoes skin side down on a paper-lined baking tray. Lightly drizzle with oil and season with salt and pepper. Sprinkle over thyme and place in oven for 30 minutes or until tomatoes are cooked through. Put to one side and keep warm.

Heat large frying pan to quite hot and add in the bacon. Allow to cook until crisp, remove from pan and drain on kitchen paper. Keep warm.

Cook the pasta as per instructions. When al dente, drain and drizzle lightly with oil to prevent sticking.

Combine pasta and tomatoes with bacon and divide over 4 bowls. Spoon over the ricotta and garnish with herbs and black pepper. Serve immediately.


bacon recipe courtesy of: New Idea, Yahoo 7 Lifestyle, Australia

1960. BACON-WRAPPED BUTTERFISH served peasant style

yields four servings


4 (8-ounce) butterfish fillets, black cod or sablefish
12 slices raw bacon
2 (1-inch) slices eggplant, cut lengthwise
2 (1-inch) slices yellow squash, cut lengthwise
2 (1-inch) slices zucchini, cut lengthwise
Olive oil, for drizzling
1/2 cup minced onions
2 tablespoons minced shallots
1 tablespoon minced garlic
Salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 cup pitted black olives, halved
1/2 cup Queen stuffed olives, halved
1 cup peeled, seeded and chopped Roma tomatoes
2 cups veal stock
4 parsnips, peeled into thin strips
1 cup hot mashed potatoes
2 tablespoons basil, chiffonade
1/4 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way up. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)

Season the fish fillets with creole seasoning. Wrap 3 pieces of the bacon tightly around each fillet. In a large ovenproof saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the wrapped fish and sear for 2 minutes on the first side. Flip the fillets over and place the pan in the oven and roast for 6 to 8 minutes.

Season the sliced vegetables with olive oil and Essence. Place the vegetables on the grill and cook for 2 minutes on each side. Remove the vegetables from the grill and dice.

In a large saute pan, heat 2 tablespoons of olive oil. When the oil is hot, add the onions and saute for 1 minute. Add the diced vegetables, shallots and garlic and saute for 2 minutes. Season the mixture with salt and pepper. Stir in the balsamic and simmer for 1 minute. Stir in the olives, tomatoes and stock. Bring the liquid to a simmer and cook for 3 to 4 minutes. Reseason, if needed. Stir in the butter and remove from the heat.

Place the parsnip strips in the hot oil and fry until golden brown, about 1 minute, stirring constantly to prevent the parsnips from sticking. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, spoon some of the mashed potatoes in the center of each plate.

Lay each fillet directly on top of the potatoes. Spoon the sauce over the fish. Garnish each plate with some of the fried parsnips, basil and cheese and serve immediately.


bacon recipe courtesy of: Emeril Lagasse, "Perfect Pork," Emeril Livev, 2006

1823. BACON and TOMATO MACARONI

12 oz. uncooked macaroni
1/2 lb. smoked thick sliced bacon
1 lb. sharp cheddar shredded cheese
8 oz. mozzarella shredded cheese
4 Roma tomatoes
12 oz. frozen peas
1/2 teas. minced garlic
1 teas. minced fresh basil
1 cup cream
1 cup milk
5 eggs
1 teaspoon salt (or to taste)
1 teaspoon cracked black pepper

Boil water and add macaroni for 10 minutes. Cook 2 minutes less than you would if you were going to eat immediately. Dice bacon into one-inch pieces and cook until not quite crisp, then drain off excess oil. In large mixing bowl add cream, milk, eggs, garlic, basil, salt, and pepper. Mix well with wire whisk. Make sure eggs are blended in. Make sure macaroni is well drained, then toss it into the liquid mixture. Add the sharp cheddar cheese and make sure it is mixed in. Coat large casserole dish with spray oil and pour macaroni mixture into dish. Slice Roma tomatoes and place on top of macaroni mixture. Sprinkle mozzarella on top of tomatoes. Sprinkle bacon on top of mozzarella. Bake at 350 F for 35-40 minutes.


bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, Natchez, Mississippi | The Atlantic, October 2, 2009

1711. TOMATO BACON CANAPES

makes thirty-six appetizers


1 loaf of soft sliced bread
8 to 10 Roma tomatoes
1/4 cup mayonnaise
3 ounces cream cheese
1 tablespoons minced fresh basil
8 slices of bacon

Using a 2-inch biscuit cutter, cut 3 rounds out of each slice of bread. Cut Roma tomatoes into 1/4-inch rounds. Using an electric mixer, whip cream cheese. Add the mayonnaise and whip until smooth, adding the basil last. Dice the bacon and cook until crisp--then drain on paper towel. Spread cream cheese mixture on bread round, top with tomato round and a touch of cooked bacon.


bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, 71 Homochitto Street, Natchez, Mississippi 39120-3966, (601) 445-0338 | The Atlantic, Food, December 11, 2009

1553. SPICY GUMBO with ANDOUILLE and BACON-WRAPPED SHRIMP

serves ten


1/2 cup flour
1/2 cup vegetable oil
3 slices center cut bacon, divided
2 chicken andouille sausage links
1 stalk celery, chopped
1/2 red bell pepper, chopped
1 jalapeno, chopped
2 scallions, chopped
2 cloves garlic, minced
6 cups fat free chicken broth
1 tablespoon Cajun seasoning
1 tablespoon cayenne pepper
2 teaspoons fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons fresh black pepper
1/2 teaspoon kosher salt
2 bay leaves
1 roma tomato, chopped
1 can okra with tomatoes, drained
1/2 lb shrimp- 10 set aside and the rest chopped
2 cups cooked white rice, for serving

Begin by making roux: In a deep sided saucepan, combine oil and flout over medium heat. Cook, stirring constantly, until the mixture reduces and becomes a dark brown (almost a milk chocolate color). This will take about 20 minutes. Remove from heat and continue stirring for a few minutes to prevent burning. Set aside.

Set a large stock pot over medium-high heat. Cut one slice of bacon into 1/2″ pieces and cook until crisp. Add sausage and brown. Add velery,red pepper, jalapenio, scallions, and garlic. Cook until soft. Add next 8 ingredients (through bay leaves). Bring to a boil. Reduce to a simmer and add roux. Continue to simmer for about 10 minutes. Add tomato, okra, and chopped shrimp and cook another 10 minutes or until okra is sodt and shrimp is cooked through.

Meanwhile, divide remaining bacon into 10 pieces. Wrap around shrimp and place on a skewer. Grill over medium heat for about 10 minutes or until shrimp is cooked and bacon is crisp.

To serve, mound rice in a bowl. Spoon gumbo around rice. Top with a bacon wrapped shrimp.


bacon recipe courtesy of: Food Buzz, May 28, 2009

1549. BACON-WRAPPED SHRIMP and POBLANO GRITS

serves six


For the Shrimp:
18 pieces black tiger shrimp, peeled and deveined
1/2 tablespoon Kosher salt
9 bacon slices
2 teaspoons cracked black pepper
grapeseed oil for searing

For the Grits:
2 quarts chicken stock
1 quart milk
1/4 stick unsalted butter
1 quart instant grits
2 cups grilled corn kernels
1 cup poblano peppers, small diced
2 cups aged white cheddar cheese
3 tablespoons chopped cilantro
2 tablespoons Kosher salt
2 tablespoons cracked black pepper

For the Chipotle-Tomato Butter:
1/2 yellow onion, chopped
2 tablespoons chopped garlic
3 Roma tomatoes, chopped
3 tablespoons chipotle peppers (in Adobo)
1 teaspoon black peppercorns
2 cups chicken stock
1/2 stick unsalted butter
1/2 bunch cilantro
1 lemon, juiced
2 teaspoons Kosher salt

Shrimp Prep: Season shrimp with a little Kosher salt. Using a hot grill, quickly mark each shrimp. Remove from grill and allow time to cool. Shrimp should still be uncooked. When cool enough to handle, wrap each shrimp with a half piece of bacon. Season with cracked black pepper. Sear each shrimp in grapeseed oil till crispy on both sides. Serve when rest of dish is ready.

Grits Prep: Using a deep saucepot combine chicken stock and milk. Bring to a simmer, add butter, and allow time for it to dissolve. Slowly whisk in grits a little at a time. When grits begin to thicken, lower heat. Switch to a spatula and fold in the rest of the ingredients. Adjust for addition seasonings if needed. If grits are too thick, add more chicken stock.

For the Chipotle-Tomato Butter Sauce: In a saucepot, saute onions and garlic over medium heat. Next, add tomatoes, chipotle peppers and peppercorns. Continue to cook for another three minutes. Deglaze with chicken stock and lower heat. Cook for 5 minutes then place in a blender; blend till smooth. Place liquid back in saucepot and over low heat mount with butter, whisking in a little at a time. Add cilantro and season with lemon juice and salt. Turn off heat and allow 5 minutes to steep cilantro. Strain through fine mesh strainer and reserve warm till time to serve.

To Plate: Place small amount of grits in the center of a large plate. Drizzle sauce around grits. Place three pieces of shrimp around grits. Serve.


bacon recipe courtesy of: Nick Lindauer, Hot Sauce Blog, May 22, 2008

1186. PORTOBELLO MUSHROOM and BACON ALFREDO

1 lb portobello mushrooms
1-2 lbs bacon, cooked and cut into pieces
2 roma tomatoes, diced
1 medium package of multi colored spiral pasta, cooked
1/2 cup of parmesan cheese
1 can of sun-dried tomato alfredo sauce
2 teaspoons butter

Saute mushrooms in butter until they darken. Take off heat and set aside. Mix cooked pasta with sauce in a bowl until completely covered. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.


courtesy of: Emily Jeffcoat, Lubbock, Texas / WRCB Channel 3, 900 Whitehall Road, Chattanooga, Tennessee 37405, (423) 267-5412

1136. BACON, CAESAR and MOZZARELLA PANINI

1 can (13.8 oz) refrigerated classic pizza crust
4 teaspoons basil pesto
¼ cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
¼ teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
¼ cup butter

Heat oven to 375F. Spray large cookie sheet with cooking spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.



courtesy of: Carole Strachan, Houston, Texas, Pillsbury Bake-off entrant, 2008 / The Dallas Morning News, March 12, 2008

934. BACON, BLUE CHEESE and AVOCADO QUESADILLA

1 flour tortilla (10-inch)
¾ cup mozzarella cheese, shredded
1 tablespoon blue cheese, crumbled
3 roma tomato slices, 1/8-inch slices
¼ avocado, sliced (1/4 of 1 avocado)
¼ cup bacon, cooked crisp, chopped
1 teaspoon red onion, diced
1 tablespoon spinach, fresh, julienne
Avocado Ranch Dressing, recipe follows

Top flour tortilla in listed order spreading the cheese over the entire surface, and the rest of the fillings over half of the surface. Nestle the slice of tomato in the curve of each slice of avocado. Brown quesadilla on medium grill on both sides. Fold in half, cut into thirds. Serve with 1/4 cup Avocado Ranch Dressing.

Avocado Ranch Dressing: Dice 2 (1 pound) avocados. Blend avocados, 1 quart Ranch dressing and 1 ounce (3/4 cup packed) freshly chopped parsley until smooth, stopping to scrape down sides. Yield: 5-1/4 Cups.


courtesy of: California Avocados

159. BACON-CHEESEBURGER CALZONES

makes 4 sandwiches


2 slices bacon, cut into 1/4-inch pieces
1/2 lb lean (at least 80%) ground beef
2 tablespoons dried minced onion
2 tablespoons chopped hamburger pickle slices
2 tablespoons ranch dressing
1 plum (Roma) tomato, thinly sliced, if desired
2 slices (3/4 oz each) cheddar cheese, each cut in half
1 can (8 oz) refrigerated crescent dinner rolls
1 egg, beaten

Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in pickles and ranch dressing.

Unroll dough and separate into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.

Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.

Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.


courtesy of: Pillsbury®