3960. BACON-WRAPPED HALLOUMI CHEESE with PESTO DIP

4 servings


8 oz. (225 g) Halloumi cheese

5 oz. (140 g) Bacon, 8-10 slices

½ cup (120 ml) Sour cream

1 tablespoon Pesto

Preheat oven to 450°F (225°C). Cut halloumi cheese into 8–10 pieces. Wrap a piece of bacon around each piece of halloumi. Place on a baking sheet and bake in oven until golden brown, 10–15 minutes (turn at half-time).

Pesto dip: Mix pesto (to taste) with sour cream.

bacon recipe source: DietDoctor.com (@DietDoctor1)

3932. CORN and BACON SOUP with JALAPENO CREMA

Servings: 6


10 medium ears of corn, shucked
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced (1/2 cup)
1 celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced yellow bell pepper
3 cups whole milk
1 1/2 cups heavy cream
Kosher salt
Pinch of cayenne pepper
1/4 cup sour cream
1 jalapeño, seeded and minced
2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper

Set a box grater in a wide, shallow bowl and coarsely grate 6 ears of corn; you should have 2 cups of grated corn. Cut the kernels from the remaining 4 ears; you should have 2 cups of kernels.

In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion and yellow pepper, cover and cook over low heat, stirring a few times, until softened, about 10 minutes. Add the grated corn, the milk and 1 cup of the heavy cream and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until the soup is thickened, about 20 minutes. Season with salt and the cayenne pepper and keep warm.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the corn kernels to the skillet and cook over moderately high heat, stirring a few times, until they are lightly browned, about 7 minutes. Season with salt. Stir the cooked corn kernels into the soup and keep warm.

In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeño, chopped cilantro and lemon juice and blend until thick. Season with salt and white pepper.

Ladle the soup into bowls, top with spoonfuls of jalapeño crema and cilantro leaves and serve at once.


bacon recipe source: Wolfgang Puck, Food & Wine, August 2007

3916. BACON and EGG BREAKFAST ENCHILADAS

Servings: 8


2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and chopped
1 tablespoon chili powder
1 teaspoon cumin
Pinch of crushed red pepper
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1 teaspoon sugar
Kosher salt
Fresh ground black pepper
One 28-ounce can diced tomatoes  
1 pound thick-cut bacon
12 large eggs, slightly beaten
8 eight-inch corn or flour tortillas
8 ounces shredded cheddar cheese (about 2 cups) 
Minced green onions
sour cream

Preheat oven to 350º. In a large saucepan, heat the olive oil. Cook the onion over moderate heat until soft and translucent, about 5 to 7 minutes. Add the garlic, jalapeño, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute. Stir in the tomatoes and remove from heat. Blend in a food processor or blender until smooth. Return it to heat and simmer for 20 minutes.

In a large skillet, cook the bacon over moderate heat until brown and crisp, about 7 minutes. Transfer the bacon to a cutting board and chop into 1-inch pieces. Reserve the fat.

In a large skillet, heat 2 tablespoons of the reserved bacon fat (or olive oil, if desired) over moderate heat. Pour the eggs into the frying pan and cook, stirring with a rubber spatula until small curds form, about 5 to 7 minutes. Remove from the skillet and season with salt and pepper.

Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.

Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/4 cup of the egg mixture, 2 tablespoons of the cheese and 2 tablespoons of the chopped bacon onto each tortilla. Roll up the tortillas and arrange them in the baking dish. Top evenly with the remaining sauce. Sprinkle the top of the enchiladas with the remaining cheese. Bake 15 to 20 minutes, until the cheese is melted. Serve warm with sour cream and minced green onions. 


bacon recipe source: Molly Yeh, Food & Wine, November 2014

3903. RIGATONI in BLUSH SAUCE with CHICKEN and BACON

Serves: 4


½ lb uncooked rigatoni pasta, cooked according to package instructions
1 chicken breast, boneless, skinless, cut into small pieces
1 medium onion, chopped
6 slices bacon
2 tbsp Frank's hot sauce
1 can (2 cups) diced tomatoes
fresh basil, chopped
2 cloves garlic, minced
½ cup water
1 cup mozzarella cheese
½ cup sour cream
fresh Parmesan cheese

In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion and garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. If needed add salt and pepper to taste.

Add the pasta to the skillet, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.

Grate with fresh Parmesan cheese and serve warm.


bacon recipe source: Joanna Cismaru, Jo Cooks (@jocooks_com), September 4, 2012

3880. BACON and TOMATO BREAKFAST MIGAS

Serves 2


1 teaspoon olive oil
4 slices thick-cut bacon, diced
1/4 cup minced sweet onions
4 corn tortillas, diced into bite-size pieces
2 plum tomatoes, diced
1/2 cup shredded cheddar cheese
6 organic eggs, beaten
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Fresh cilantro, for garnish
Sour cream, for garnish

Heat a large cast-iron or nonstick skillet over medium heat. Add the oil, bacon and onions, and cook for 5 – 6 minutes or until the bacon is crisp. Add in the tomatoes, cheese, eggs and seasonings. Place a lid on the skillet, and cook for an additional 3 – 4 minutes or until the eggs are firm. Transfer to a serving plate, and garnish with cilantro and sour cream. Best served warm.


bacon recipe source: Brandi Bidot, SheKnows (@SheKnows), January 8, 2016

3859. SMOKY BACON, BLACK BEANS and GREENS QUESADILLAS with PICO DE GALLO

Serves 4


6 slices smoky, meaty bacon, chopped, divided

1 large yellow or white onion, chopped, divided

4 cloves garlic, chopped

1 bunch chard or flat kale (such as lacinato), stemmed and chopped (about 5 to 6 cups)

Salt and pepper

Olive oil or canola oil, for drizzling and brushing

2 jalapeños, seeded and chopped, divided

1 1/2 teaspoons ground coriander (about half a palmful)

1 1/2 teaspoons ground cumin (about half a palmful)

A pinch of ground cinnamon

1 15-ounce can black beans, rinsed

1/2 cup finely chopped red onion

3 plum tomatoes, chopped

2 tablespoons fresh cilantro, finely chopped

4 large, 10- to 12-inch whole-wheat tortillas

1 8-ounce brick pepper Jack or Monterey Jack, shredded (about 2 cups)

Sour cream


In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2-3 minutes. Add the greens and stir until wilted, 3-4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.



In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic, and half the jalapeño; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.



For the pico de gallo, in a medium bowl, mix the remaining jalapeño, the red onion, tomatoes and cilantro; season with salt.



Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2-3 minutes per side. Repeat with the remaining tortillas and fillings. 


Cut the quesadillas into quarters and top with the pico and sour cream.



bacon recipe source: Rachael Ray, Every Day with Rachael Ray, September 2015

3846. CORN and BACON FRITTERS with GARLIC-DILL CREMA

Serves: 6-8


Corn and Bacon Fritters
4 slices bacon
1 small onion, chopped
2 cups frozen corn, cooked
2 large eggs
⅔ cup milk
1 cup all-purpose flour
1 cup shredded mozzarella cheese
½ tsp. sugar
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
oil for frying (canola, vegetable, coconut)

Garlic-Dill Crema
½ cup sour cream
3 small garlic cloves, pressed
2 tsp. fresh dill, chopped
½ tsp. fresh lemon juice
sea salt and fresh ground pepper

Corn and Bacon Fritters: In a medium non-stick skillet over medium heat, cook bacon until crispy and browned. Drain and cool on paper towels.

In the same skillet, cook the chopped onion in 1 Tablespoon of the reserved bacon fat until translucent and lightly golden; set aside.

In a medium bowl, whisk eggs and milk. Mix in flour, cheese, sugar, salt, baking soda, and baking powder. Crumble the bacon and add to the batter, along with cooked onion and corn. Mix the batter until everything is evenly incorporated.

Start off with heating 2 Tablespoons of oil (you will need to add more as you go) in a medium non-skillet. Add 3-4 corn fritters to the hot skillet using ¼ cup measuring cup. Cook the fritters for 3 minutes on each side. Remove on paper towel to cool.

Repeat the process with the rest of the batter. Yields about 15 fritters.

Garlic-Dill Crema: Mix sour cream, garlic, fresh dill and lemon juice. Season with salt and pepper to taste.

Serve fritters hot or cold alongside the cream.




bacon recipe source: Katya, Little Broken, August 17, 2014

3840. WAFFLED POTATO KUGEL with BACON

Yields 12


12 ounces bacon
4 medium Russet potatoes
Juice of 1/2 a lemon
6 eggs
1 medium yellow onion, cut into chunks
3/4 cup all-purpose flour (or matzoh meal--I haven't tried that, though)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Vegetable oil, for waffle iron
Sour cream, for serving
Chives, scallions, or sautéed yellow onions, for serving

Cut the bacon into 1/2-inch pieces and fry in a large skillet over medium-high heat, until cooked to your liking. Drain, reserve the fat for greasing the waffle iron, and set aside.

Peel the potatoes and cut into large chunks, then immediately submerge in cold water to keep them from oxidizing (turning dark).

In a large bowl, whisk together the eggs and set aside.

In a food processor, pulse the onion chunks until finely chopped. Stir into the eggs.

Drain the potatoes and use the same food processor bowl to process the potatoes in batches (2 should be sufficient, depending on the size of your processor). Scrape down the sides of the bowl, add some lemon juice (half of it, if you're working in two batches), and process again until finely pureed. Transfer to a strainer placed over a bowl and press to squeeze as much moisture out as possible. If you have a cheesecloth, line the strainer with it, and once all the potatoes are processed, squeeze out as much moisture as you can.

Add the potatoes to the egg mixture, followed by the flour, salt, pepper, and most of the bacon pieces (reserve a little for topping, if you'd like). Stir until well combined.

Preheat a waffle iron and grease with the bacon grease you reserved earlier (or vegetable oil). Drop a 1/4 cup of kugel batter (this may depend on the size of your waffle iron, so experiment to find what works best) onto each grid. Cooking them will take longer than typical waffles—just watch for when there's less steam escaping the sides of the waffle iron. This yielded 12-13 waffles on my big Belgian waffle iron, so the recipe will feed 6-4 people, depending on how hungry they are.

Serve immediately topped with sour cream and/or crispy bacon bits and/or chives and/or scallions and/or sautéed yellow onion.


bacon recipe source: Danguole Lekaviciute (@Danguole_L), 10th Kitchen, March 23, 2015

3790. SMOKED TROUT and BACON PITAS

makes 4 pitas

10 ounces thick-cut bacon, cut into 1-inch pieces (about 10 slices)

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons grainy mustard

Salt and freshly ground pepper

6 ounces skinless smoked trout fillets, flaked

1 1/2 cups cherry tomatoes (1/2 pound), halved

1/4 pound frisée, torn (4 cups)

2 scallions, thinly sliced

Four 7-inch pita breads

In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 8 minutes. Drain the bacon on paper towels. In a bowl, mix the mayonnaise with the sour cream and mustard and season with salt and pepper. Add the bacon, smoked trout, cherry tomatoes, frisée and scallions and toss to coat. Spoon the salad into the pita breads and serve.

bacon recipe source: Annie Miller, Food & Wine, August 2004

3747. BACON-WRAPPED CORN ON THE COB with CHARRED LIME CREMA

serves eight

3 lb. sliced bacon

1 bunch basil, leaves only, torn

2 jalapeño peppers, thinly sliced

8 ears corn, shucked

Charred lime crema (recipe below)

Charred lime crema (makes 8 servings)

½ cup crème fraîche or sour cream

1 cup heavy cream

4 oz. cream cheese, diced

1 lime

1/4 teaspoon fine sea salt

Let the crème fraîche or sour cream, heavy cream and cream cheese sit at room temperature for 30 minutes. 

Meanwhile, heat a grill or grill pan to high. Use a wand-style grater to remove the zest from the lime. Reserve the zest. Cut the lime in half, then grill the halves, cut sides down, until a deep black crust forms, about 10 minutes. Remove the lime halves from the heat and let cool slightly. Juice the charred lime over a mesh strainer set over a large bowl. Discard any solids in the strainer.

Add the lime zest, crème fraîche or sour cream, heavy cream, cream cheese and salt to the lime juice. Use an electric mixer on medium-low to mix until combined. Increase the mixer to high and beat for two to three minutes, or until light and fluffy. Transfer to a container, cover and refrigerate until ready to serve.

Corn on the cob: Line a baking sheet with kitchen parchment.

Lay a 13-by-18-inch sheet of kitchen parchment on the counter and lay six or seven slices of bacon on it alongside each other, slightly overlapping, fat side against meat side, to form a rough rectangle that is as wide as an ear of corn is long. Cover the bacon with a second sheet of parchment and pound lightly with a meat mallet or small saute pan to flatten the bacon and press it together.

Remove the top sheet of parchment. Top the bacon with 10 to 12 small pieces of basil and a few slices of jalapeño pepper. Lay one ear of corn across the bottom of the rectangle and roll the corn up in the bacon, using the parchment to help. If the bacon is particularly long, trim the excess. Transfer the bacon-wrapped corn to the prepared baking sheet, laying it seam side down. Repeat the process with the remaining corn.

Cover the corn with plastic wrap and refrigerate for at least eight hours and up to 24 hours.

When ready to cook, heat the grill to medium.

Grill the corn, starting with the bacon seam side down. Give each ear a quarter turn every five minutes until all of the bacon is crisp and caramelized and the corn is tender, 15 to 20 minutes total. Alternatively, you can lay the bacon-wrapped corn on a rack set over a rimmed baking sheet and cook it in a 350 F oven for 25 to 30 minutes. Serve with charred lime crema.

bacon recipe source: The Seattle Times, June 30, 2015; adapted from Home: Recipes to Cook with Family and Friends, by Bryan Voltaggio (Little, Brown, 2015)

3746. BACON, DATE and MANCHEGO QUESADILLAS with PISTACHIO CREAM

yields four servings

For the quesadillas:
12 slices bacon
4 10 -inch flour tortillas
2 cups shredded manchego cheese (about 8 ounces)
5 dates, pitted and julienned
2 tablespoons extra-virgin olive oil

For the pistachio cream:
1/2 cup salted pistachios
1 teaspoon red pepper flakes
1 clove garlic, roughly chopped
Juice of 1/2 lemon
2 cups spinach
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup Mexican crema or sour cream

Preheat the oven to 400 degrees F. Arrange the bacon slices side by side on a parchment-lined baking sheet and bake until browned and crisp, 15 to 18 minutes. Drain on paper towels.

Meanwhile, make the pistachio cream: Combine the pistachios, red pepper flakes, garlic, lemon juice and spinach in a food processor and pulse until chopped; with the motor running, slowly stream in the olive oil until incorporated. Season with salt and pepper and process 5 more seconds. Pour the mixture into a bowl and whisk in the crema; set aside.

Assemble the quesadillas: On 1 half of each tortilla, layer 1/2 cup cheese, 3 slices bacon and a few date slices. Fold the tortillas in half to cover the filling. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 2 quesadillas and cook until golden on both sides and gooey in the middle, 4 to 5 minutes per side. Repeat with the remaining 2 quesadillas, adding the remaining 1 tablespoon oil to the pan.

Cut each quesadilla into 4 triangles; serve with the pistachio cream.

bacon recipe source: Jeff Mauro, Food Network Magazine

3731. SHRIMP and BACON CHIMICHANGAS

serves 4-6


10 slices bacon
1 1/2 lb. fresh or frozen large shrimp (if frozen, thaw first)
1 1/2 cups Monterey jack cheese, shredded
1 avocado, peeled, pitted and sliced
1 cup red salsa
2 fresh tomatoes, chopped
2 cans green chiles, diced
6 (12-inch) flour tortillas

In a frying pan add the bacon slices and fry until crispy. Remove (keeping about two tablespoons of fat in the frying pan) and chop into roughly 1-inch long pieces.

Peel and de-vein the shrimp, then cut into 1-inch long pieces. Add to the frying pan and fry to 1-2 minutes, turning often, until they change color.

Place a tortilla on a plate. Spoon 1/6th of the cooked shrimp and bacon along the center. Top with 1/6th of the cheese, salsa, 1-2 slices of avocado, and chile to taste. Fold the tortilla up like an envelope and place seam side down on another dish.

Repeat the procedure with the rest of the ingredients.

Fry chimichangas in hot vegetable oil for 1-2 minutes per side, until dark brown in color (be careful not to burn the tortilla). Remove and place on paper towels to drain excess oil.

Serve with more salsa, sour cream and guacamole.


bacon recipe source: cookaz.com (Italian and Mexican recipes at home)

3730. BACON POTATO PANCAKE with TOASTED CORN SALSA

yields twelve

1½ pounds yellow potatoes, diced, peeling optional

5 slices bacon

¼ cup diced green onions

1/2 cup grated Gruyère cheese, grated

1 egg

¼ cup all-purpose flour (or white rice flour for gluten free)

¼ teaspoon pepper

1 to 2 teaspoons salt

avocado cream (recipe below)

grilled corn salsa (recipe below)

Avocado cream (makes 2 cups)

2 ripe avocados 

1/2 lime, juiced

1/2 cup sour cream ½ teaspoon salt to

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Combine avocado, sour cream, lime juice, salt, garlic powder, and onion powder into a small bowl. Mash with fork, and then whip until smooth with a wire whisk. If you have one, you can use a food processor.

Toasted corn salsa

1(14.5) can yellow corn, drained well (you can also substitute fresh grilled corn)

1/4 cup chopped cilantro

2 tablespoons small-dice orange bell pepper

1/4 cup small-dice red onion

1 teaspoon light olive oil

1 lime, juiced

½ teaspoon salt

Heat a cast-iron pan until very hot. Add the corn and toast on all sides, stirring frequently so it does not burn. Remove once it has a nice brown color. In a medium bowl, add corn and the remaining ingredients. Serve hot or cold.

In a large pot, add diced potatoes and fill with water until just above potatoes. Bring to a boil. When potatoes are done (they can be split with a fork) DRAIN the water. Let the potatoes dry out in the pot for a minute or two. Fry up your bacon and cut into small pieces. Save the grease and use this for frying up the potato pancakes. In a medium bowl, combine the bacon, green onion, cheese, egg, flour, salt, and pepper. Using a potato ricer, rice the potatoes into the bowl with the other ingredients. Stir to combine. The consistency will be very thick. Use an ice cream scoop to portion the pancakes, then shape them into 2-inch disks. Using bacon grease in a pan, fry the potato pancakes until they are golden brown. Remove them to a wire rack over paper towels. Top with avocado cream and grilled corn salsa.

bacon recipe source: Simply Gourmet; United States Potato Board, 4949 S Syracuse Street, #400, Denver, CO 80237

3708. CHICKEN and MUSHROOM FAJITAS with BACON

makes six servings


For the chicken and marinade:
1½ to 2 lbs chicken breast, sliced in half lengthwise
⅓ cup cilantro, chopped
3 garlic cloves, minced
Juice of 1 lime (about 2 tablespoons)
4 tablespoons olive oil
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon chili powder
½ teaspoon salt and ¼ teaspoon black pepper, or to taste

Other fajita ingredients:
2 large bell peppers, cored and sliced into strips
1 medium/large yellow onion, thickly sliced
½ lb mushrooms, thickly sliced
4 oz Monterey Jack Cheese, shredded
4 strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)

Serve with: small flour tortillas; pico or salsa, guacamole or diced avocado, sour cream, lettuce, hot sauce

How to make the chicken: Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½" thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.

To grill chicken: Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.

To saute chicken: Heat a large non-stick (cast iron is best - it should be oven safe) skillet over medium heat. Saute chicken with 1-2 tablespoons oil in a single layer, until browned on each side and cooked through (3 min per side).

Preparing veggies: Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 tablespoons oil until mushrooms are browned. Remove from pan and set aside. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.

Assembling the fajitas: Slice chicken into ¼" thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted. Wrap a stack of tortillas in a damp paper towel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.


bacon recipe source: Natasha's Kitchen, April 6, 2015

3707. BACON BLUE CORN STICKS

portion size: twenty


1 cup ground blue cornmeal 
1 cup flour 
1 cup corn kernels 
3/4 cup finely chopped cooked bacon 
1 tablespoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon hot pepper flakes 
1-1/2 cups light sour cream 
1/3 cup butter, melted 
2 eggs, separated 
2 tablespoons sugar

Place 4 cast-iron corncob pans in 450°F (230°C) oven. In large bowl, combine cornmeal, flour, corn, bacon, baking powder, salt and hot pepper flakes. In another bowl, whisk together sour cream, butter and egg yolks until blended; pour over dry ingredients and stir with wooden spoon just until combined. In separate bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form; fold into batter. Remove hot pans from oven; brush lightly with butter or spray with non-stick cooking spray. Fill each mould full of batter. Bake in centre of oven for 13 to 15 minutes or until golden and cake tester inserted in centre comes out clean. Let stand in pans on rack for 5 minutes. Unmould and serve warm.

bacon recipe source: The Canadian Living (@canadianliving) Test Kitchen

3704. CHEESY CHICKEN and BACON ZITI

1 (16-oz) package ziti or penne
2 (10-oz) containers refrigerated Alfredo sauce
1 cup sour cream
2 cups cooked chicken, shredded or cut into bite sized pieces
2 eggs, lightly beaten
1 (15-oz) Ricotta cheese
1/2 cup grated Parmesan cheese, divided in half
1/4 cup grated Romano cheese
1/4 cup minced fresh flat leaf parsley
4 slices bacon, cooked and drained
1-3/4 cup shredded Mozzarella

Preheat the oven to 350°F. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.


bacon recipe source: Jill Bauer, QVC (@QVC), 1200 Wilson Drive, West Chester, PA 19380

3689. SHEPHERD'S PIE with BACON, BEEF and HORSERADISH BLUE CHEESE POTATOES

serves 4-6


2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
2 tablespoons olive or canola oil
6 slices smoky thick-cut bacon, diced
Salt and coarse black pepper
1 onion, chopped
2 carrots, chopped
2 small ribs celery, chopped
4 cloves garlic, chopped
1 large bay leaf
Bundle of sage and parsley, a few sprigs each
2 rounded tablespoons flour
About 3 tablespoons Worcestershire sauce
Cup dry red wine
2 1/2 cups beef or veal stock

For the topping:
2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed
1 cup warm milk
Cup sour cream
2 rounded tablespoons prepared horseradish
1 cup smoked blue cheese or blue cheese crumbles
1 cup grated Parm or sharp cheddar
A few grates of fresh nutmeg
1 cup finely chopped chives
2 large egg yolks
Sprinkle of paprika

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve. 


bacon recipe source: Rachael Ray, Rachael Ray Show, November 18, 2013

hepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes

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Serves 4-6

Aired November 18, 2013

INGREDIENTS

• 2 pounds beef from shank or chuck or lamb from shank or shoulder (from the butcher), hand trimmed and chopped into 1/2 inch pieces
• 2 tablespoons olive or canola oil 
• 6 slices smoky thick-cut bacon, diced 
• Salt and coarse black pepper 
• 1 onion, chopped 
• 2 carrots, chopped 
• 2 small ribs celery, chopped 
• 4 cloves garlic, chopped
• 1 large bay leaf
• Bundle of sage and parsley, a few sprigs each
• 2 rounded tablespoons flour 
• About 3 tablespoons Worcestershire sauce
• Cup dry red wine 
• 2 1/2 cups beef or veal stock 
• For the topping:
• 2 to 2 1/2 pounds Russet potatoes, 5 large, peeled and cubed 
• 1 cup warm milk 
• Cup sour cream 
• 2 rounded tablespoons prepared horseradish 
• 1 cup smoked blue cheese or blue cheese crumbles
• 1 cup grated Parm or sharp cheddar 
• A few grates of fresh nutmeg
• 1 cup finely chopped chives 
• 2 large egg yolks
• Sprinkle of paprika 
•  

PREPARATION

Pat the meat dry after chopping and before cooking.

Heat a Dutch oven or other heavy pot over medium-high heat. Add oil and bacon and cook to crisp. Remove to a plate and drain all but 3-4 tablespoons drippings from the pot.  Add beef or lamb, season with salt and pepper, and cook in 2 batches to brown and crust.  Remove meat to the plate with bacon.

To meat drippings add onions, carrots, celery, garlic, bay herb bundle, salt and pepper.  Cook partially covered 10-12 minutes to soften, stirring occasionally.  Add flour and stir one minute to cook out raw flour taste, add Worcestershire and wine, and stir. Add stock and beef or lamb and bacon back to pan reduce heat to simmer and cook covered until tender, stirring occasionally, up to 40 minutes.

Place potatoes in a pot, cover with water and bring to a boil. Salt water and cook to tender, drain and pass through ricer.  Stir in warm milk to thin to your liking add sour cream, horseradish, cheeses, pepper, nutmeg and chives. Adjust seasoning, stir in egg yolks and pipe or spread over meat filling in casserole or single-serve dishes.

Heat broiler and place a rack in the center of the oven. Brown potatoes and sprinkle with paprika to serve.   

- See more at: http://www.rachaelrayshow.com/recipe/16674_Shepherd_s_Pie_With_Bacon_Beef_and_Horseradish_Blue_Cheese_Potatoes/#sthash.7f6Xrp1p.dpuf

3600. CHOCOLATE BACON BUNDT CAKE

Chocolate Cake:

1 box devil's food cake mix

1 box instant chocolate pudding mix

4 eggs

2/3 cup oil

1 cup sour cream

3/4 cup buttermilk or milk

2 teaspoons vanilla extract

1 1/2 cups mini chocolate chips

 

Chocolate Glaze:

1/3 cup unsweetened cocoa powder

1 1/2 cups powdered sugar

3 tablespoons butter, melted

2-4 tablespoons milk

6-8 strips of bacon, cooked and crumbled

Preheat oven to 350 degrees and grease your Bundt pan well. Sift cake mix into a small bowl to remove any lumps and add instant pudding mix to it. In a large bowl, combine eggs, oil, sour cream, buttermilk and vanilla. Stir in cake mix and instant pudding mix until smooth. Add chocolate chips and stir again. Dump into prepared pan and spread out evenly. Bake for 35-45 minutes or until an inserted knife comes out clean.

 

Glaze: Combine powdered sugar, butter and 2 Tbsp. milk. Add more milk if needed to reach a pourable consistency.

 

Pour glaze over cooled cake and spindle bacon on top. Go heavy on the bacon, your man will appreciate it.

 

 

bacon recipe source: Lizzy Mae Early, Your Cup of Cake (@LizzysCupOfCake), August 15, 2013

3601. ROASTED CHICKEN FLAUTAS with BACON GUACAMOLE

makes four servings


2 cups roasted chicken, skinless, shredded
1 cup cheese, grated
1/2 cup prepared salsa
12 flour tortillas, small
2 Haas avocados
1/2 tomato, seeded, diced
1 tablespoon cilantro, chopped
1/2 lime, juiced
1/2 fresh jalapeno, seeded, chopped
3 strips cooked bacon, crumbled
pepper, salt
toothpicks
1 cup cooking oil
sour cream

Shred chicken, place in bowl, toss with salsa and set aside. Place half of the tortilla shells in the microwave and heat for about 10 seconds to soften. Add about 1 tablespoon of chicken and cheese in the middle of each tortilla shell, roll up and secure with a toothpick, repeat. Heat remaining tortillas and repeat the process. Dice bacon and place in a skillet over medium heat, cook until crisp about 7 minutes, remove drain and set aside. In a bowl add avocados, a pinch of pepper and salt, lime juice and mix well. Add cilantro, jalapeno, tomatoes, mix well and fold in bacon and set aside. Heat cooking oil in skillet over medium heat to about 325 degrees, add flautas in batches and cook for about 2-3 minutes on each side or until golden brown. Drain on paper napkins and repeat. Top with guacamole and sour cream and enjoy.


bacon recipe source: Creole Contessa (@CreoleContessa), December 6, 2013

3577. BACON and CHIVE POTATO PANCAKES

serves two


3/4 pound (1 large) russet (baking) potato
2 slices of cooked lean bacon, crumbled fine
2 tablespoons finely chopped fresh chives or green part of scallion
2 tablespoons olive oil
sour cream as an accompaniment if desired

Peel the potato, grate it coarse, and press it between several thicknesses of paper towel to remove any excess moisture. In a bowl stir together the potato, the bacon, the chives, and salt and pepper to taste. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking, form the potato mixture into 4 patties, and cook the patties, tamping them down with a spatula, for 5 to 7 minutes on each side, or until the pancakes are golden brown and cooked through. Serve the pancakes with the sour cream.


bacon recipe source: Gourmet, June 1993