3975. BACON, CHILI and PECORINO SPAGHETTI (PASTA ALLA GRICIA)

Servings 4

375 g (¾ lb) spaghetti

115 g (¼ lb) bacon, chopped

30 ml (2 tbsp) olive oil

1 clove garlic, chopped

5 ml (1 tsp) crushed chili pepper flakes

125 ml (½ cup) white wine

375 ml (1 ½ cups) grated Pecorino cheese (or Parmigiano Reggiano cheese)

Salt and pepper

In a large pot of salted boiling water, cook the spaghetti al dente. Keep 250 ml (1 cup) of the cooking water. Drain and lightly oil the pasta.

In a large non-stick skillet over high heat, brown the bacon in the oil. Season with pepper. Add the garlic and pepper flakes and cook for 2 minutes. Deglaze with the wine. Reduce the liquid for 1 minute.

Add the spaghetti, cheese and half the cooking water. Stir and cook over low heat for 1 minute or until the sauce thickens and sticks to the pasta. Adjust the seasoning. Add cooking water, if needed. Serve immediately.

bacon recipe source: Ricardo Cuisine (@RicardoRecipes)

3968. EGG and BACON PASTA NEST

Serves 6


8 ounces spaghetti noodles
8 slices bacon, halved and sliced lengthwise
2 tablespoons olive oil
2 garlic cloves, smashed
7 eggs, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
3/4 cup white cheddar cheese, shredded
Fresh parsley

Heat oven to 400 degrees (F). Cook pasta according to package directions; drains.

Grease 6 (10-ounce) ramekins or custard cups. Set aside.

Cook bacon until lightly brown; drain. Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.

Whisk together olive oil, 1 egg, ¼ teaspoon kosher salt and ½ teaspoon cracked black pepper. Add pasta and bacon, toss until coated.

Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in oven.

Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.

Bake about 20 minutes more until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.

bacon recipe source: San Antonio Express-News, February 9, 2016; Hali Ramdene for Better Homes and Gardens

3692. VERMICELLI with OLIVES and BACON

2 green peppers, seeded and chopped


1 onion, chopped


2 (14-1/2 ounce) cans chopped tomatoes, undrained


1 small can sliced black olives, undrained 

1 package thin spaghetti or vermicelli, uncooked


1 pound package sliced bacon, chopped


Garlic powder to taste or 2 cloves garlic, minced 


Salt and pepper to taste


Brown bacon in a large frying pan with a lid until crisp; add green peppers and onions and fresh garlic, if using. Cook a few minutes then break the pasta into 2-inch pieces and add to the top. 



Pour the undrained olives and tomatoes on top of the pasta. Stir well. Reduce heat and cover. Stir frequently, being sure to break up any clumps of pasta and preventing burning on the bottom before the entire mixture is cooked, about 20 minutes.



Season with garlic powder if fresh garlic is not used, salt and pepper and serve.


bacon recipe source: Nancy McClug (member),  The Recipe Circus, 

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

3673. CHICKEN and BACON PASTA with CREAMY CILANTRO-LIME SAUCE

yields 4 servings


2 tablespoons olive oil
1 lb chicken breast, sliced
salt and pepper
3 garlic cloves, minced
2 tablespoons freshly squeezed lime juice (use less if bottled juice)
1/4 cup chicken broth
1 tablespoon fresh cilantro, chopped
2/3 cups heavy cream
2/3 cups milk
1/2 cup mozzarella or parmesan cheese, grated
8 oz spaghetti pasta
reserved cooked pasta water
1 teaspoon fresh cilantro, chopped
7 strips of bacon, cooked, drained of fat, and chopped

Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.

To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.

Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.

Cook pasta according to package instructions, drain, reserving some cooked pasta water.

Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more salt, if needed.

Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro. 


bacon recipe source: Julia's Album (@JuliasAlbum), August 25, 2015

3612. KIMCHI SPAGHETTI with BACON

serves six


500 grams spaghetti
160 grams kimchi
80 grams onion
400 grams bacon
120 grams button mushroom
40 grams butter
2 tablespoons soy sauce
2 tablespoons gochujang
a dash of salt

Optional for garnishing

Mozzarella cheese

Sesame seeds

Sliced spring onion

Prepare main ingredients. Finely chop Kimchi, onion, bacon. Thin slice the mushroom.

Boil some water in a pot and add a dash of salt. Once it starts to boil add the spaghetti.

While the spaghetti is getting ready, get other ingredients ready. Heat the wok on high heat and melt the butter. Once the butter is melted, add the mushrooms and stir it well until cooked. When the mushrooms are cooked, take them out and put them onto a plate.

Add the bacon in an emptied wok and stir it until cooked. Add the onion. Cook further until the bacon and onion crisps. Once they are cooked, take them out and put them onto a separate plate.

Add the kimchi in an emptied wok and stir it until cooked. (Add some vegetable oil if required). Once the kimchi is cooked, add the mushroom from step 3 and stir them together for 30 seconds. Then reduce the heat to medium to low.

By now, the spaghetti should be cooked. Drain the water and add the spaghetti into the wok.

Add the bacon (from step 4), the soy sauce and the gochujang on the spaghetti. Mix them all thoroughly.

Serve the kimchi spaghetti on a plate and garnish with your preferred ingredients.

bacon recipe source: Sue, My Korean Kitchen (@MyKoreanKitchn), February 28, 2013

3596. BREAKFAST PASTA with BACON and POACHED EGGS

serves 2 and is easily doubled

8 ounces dried spaghetti
4 slices thick-sliced bacon
2 tablespoons olive oil
1 cloves garlic, thinly sliced
1 to 2 tablespoons unsalted butter
juice of 1 lemon
small handful coarsely chopped parsley
1/3 cup shredded parmesan cheese, plus more for topping
salt and crushed red pepper flakes, to taste
2 large eggs, poached

Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line a baking sheet with foil and place uncooked bacon on a single layer atop the foil. Place in the oven and allow to cook until  bacon is crisp, 8 to 12 minutes depending on how crisp you like your bacon. Remove from the oven and placed the bacon on two paper towel atop a dinner plate. Allow to rest until cool enough to handle. When cool, chop coarsely.

Bring a large pot of water to a boil. Add a large pinch of salt to the boiling water and add dry spaghetti. Cook until al-dente then drain.

While the pasta cooks, heat olive oil in a small saucepan. Add the sliced garlic and cook over low heat until the oil is fragrant and the garlic is just slightly golden. Remove from the heat and add butter. Stir to melt.

In a large bowl, toss together warm drained pasta, garlic oil with butter, lemon juice, parsley, bacon, parmesan cheese, and salt and pepper to taste. Poach eggs, according to your own genius.

Divide between bowls and top with egg. Sprinkle with a bit more cheese and crushed red pepper flakes. This breakfast is best served the day it is made.


bacon recipe source: Joy Wilson, Joy the Baker (@joythebaker), September 2, 2013

3598. RICE PILAF with PEAS, MUSHROOMS and BACON

yields six servings


2 tablespoons oil
2 tablespoons butter
1 medium onion, finely chopped
1½ cup rice
¼ cup spaghetti cut in 1 inch pieces
½ cup dry white wine
2½ cup chicken broth
salt
1 cup cooked or canned peas
½ cup grated parmesan cheese
7 oz mushrooms, sliced and sautéed in butter
1½ oz bacon, chopped and fried (may be replaced with ham or prosciutto)

Heat oil and butter in a saucepan and add onion. Saute onion until soft, approximately 5 to 8 minutes. 


Add rice and spaghetti and stir until rice is slightly golden, 3 to 4 minutes.
 Stir in wine and bring to a boil. Continue stirring until liquid has evaporated.

Stir in chicken broth and salt and reduce heat. Cover saucepan and cook for 18 to 20 minutes or until rice is cooked.
 Once rice is cooked, stir in bacon, peas and mushrooms. Correct seasoning.


bacon recipe source: Yanuq: La Cocina en el Peru

3559. BEER, BACON and STEAK SOBA BOWLS

serves four


3/4 cup rice wine vinegar
1 lime, sliced
3/4 cup water
1 tablespoon sea salt
1/4 cup sugar
1 large daikon, trimmed and cut into matchsticks (about 2 cups)
1 1/2 pounds petite filet or flat-iron steaks
12 ounces soba or whole wheat spaghetti
2 tablespoons high temperature/stir fry cooking oil
1/2 pound smoky black pepper bacon, cut into 1 1/2-inch pieces
2 bunches scallions, cut into 1-inch pieces on an angle
4 cloves garlic, thinly sliced
1 cup shelled edamame
2 tablespoons Worcestershire sauce
2 tablespoons tamari
1 can Sapporo beer
4 cups beef stock (32 ounces)
shiso cilantro leaves, coarsely chopped

Heat the vinegar, lime slices, water, salt and sugar in a saucepot over medium heat until at a low boil and sugar and salt dissolves. Pour the brine over the daikon and reserve.

Place the meat in the freezer for a few minutes to firm it up for stability when thinly slicing.

Bring a large pot of water to a boil to cook soba or spaghetti to al dente, according to the package directions.

Very thinly slice the beef against the grain.

Heat a large, round-bottom pot over high heat; add a little oil and brown and crisp the bacon. Remove to plate and spoon off all but 3 tablespoons fat. Add the beef in small batches to the hot drippings and stir fry it until brown and crispy at edges; remove to plate. Add the scallions to blister them, then add the garlic and edamame. Toss, then add the Worcestershire sauce and tamari; deglaze the pan with beer and reduce by half. Add the stock and simmer.

Divide the bacon, beef and noodles among bowls and top with soup. Garnish with the drained pickled daikon, shiso or cilantro leaves.

bacon recipe source: Rachael Ray, September 9, 2013

3484. MIZUNA and BACON PEPERONCINO

for 4 servings


16 oz. spaghetti
1 tablespoon salt
2 tablespoons olive oil
2 cloves garlic
5 pieces bacon
2 bunch mizuna
2 tablespoons soy sauce
red chili pepper as needed
cut seaweed as needed

Boil water and add salt, cook spaghetti until al dente. Slice garlic thin. Cut bacon in 1” portions and cut mizuna in 2” portions. Sautee sliced garlic and bacon with olive oil (1tbs.) in a pan. Add mizuna and cook briefly. Put spaghetti into the pan and dress with red chili pepper and olive oil (1 tablespoon). Top with sliced seaweed and enjoy slightly hot flavor.


bacon recipe source: Mitsuwa Marketplace

3450. BACON-ALFREDO CASSEROLE

makes 12 servings 


1 box (1 lb) spaghetti

1/2 cup butter 

1/3 cup all-purpose flour  

1 teaspoon salt 

1/2 teaspoon pepper  

1 quart half-and-half 

8 slices bacon, crisply cooked, crumbled  

1 bag (12 oz) frozen sweet peas, thawed 

1 1/2 cups grated Parmesan cheese  

1 egg, slightly beaten 

2 tablespoons chopped fresh parsley 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat. Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.

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

3429. PASTA with BACON and SARDINE CREAM SAUCE

yields four servings


1 pound dried long, thin pasta, such as spaghettini, spaghetti, or linguine
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup unseasoned bread crumbs
2 tablespoons finely chopped flat-leaf parsley
Finely grated zest and juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 slices bacon (about 1 ounce), finely chopped, or 1 additional tablespoon of extra virgin olive oil
1 small white or yellow onion, finely chopped
1 (6.5-ounce) can skinless and boneless sardines packed in olive oil, drained well, or 8 fresh sardine
fillets
2 tablespoons capers, minced
1/2 cup dry white wine or dry white vermouth
1/2 cup heavy cream
1 or 2 tablespoons unsalted butter or additional extra virgin olive oil

In a large pot of heavily salted water, cook the pasta until al dente, about 8 minutes.

While the pasta is cooking, prepare the sauce. In a large frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add about one third of the garlic and cook for a minute or two, until soft.

Add the bread crumbs, stir to coat with the oil, and cook until the crumbs are lightly toasted. Be careful not to let them burn. Stir in 1 1/2 tablespoons of the chopped parsley and the lemon zest.

Season with salt and pepper. Transfer to a small bowl and set aside.

Return the pan to the heat and add the remaining 2 tablespoons oil and the bacon. Cook until the fat has rendered from the meat, about 2 minutes. Add the onion and cook until translucent, about 5 minutes. Add the remaining garlic and cook for another minute. Add the sardines and capers and cook, mashing the sardines with a spoon, for another 2 minutes. Pour in the wine and lemon juice and bring to a simmer.

Add the heavy cream to the pan and return to a simmer. Drain the cooked pasta and transfer it to the frying pan along with the butter and the remaining 1/2 tablespoon parsley. Toss to coat the noodles with the sauce. Simmer for a minute or two, until the sauce thickens and adheres to the pasta. Adjust the seasoning with salt and pepper. Transfer to serving bowls and sprinkle with the toasted bread crumb mixture.


bacon recipe source: Mitchell Davis, Executive Vice President, the James Beard Foundation; author of Kitchen Sense (Clarkson Potter, 2006), host of Taste Matters on Heritage Radio Network

3383. PASTA with MUSHROOMS, SPINACH, BACON and MT. TAM CHEESE

serves 4 to 6 


8 ounces whole-wheat spaghetti

3 tablespoons dried whole-wheat bread crumbs 

2 teaspoons extra-virgin olive oil, divided  

3/4 pound sliced cremini or other mushrooms 

4 cloves garlic, finely chopped  

1/4 teaspoon fine sea salt 

1/4 teaspoon ground black pepper  

4 slices cooked bacon, crumbled 

1/2 cup dry white wine  

10 ounces baby spinach leaves (about 6 packed cups) 

1/2 wheel (5 ounces) Mt. Tam cheese, chilled, diced, divided

Bring a large pot of salted water to a boil. Add spaghetti and cook until just tender, about 12 minutes. Drain, reserving 1/2 cup of the cooking water.

Meanwhile, heat a large skillet over medium-high heat. Add bread crumbs and cook, stirring, until lightly toasted, 3 to 4 minutes. Transfer to a plate. Wipe out the skillet, add oil and return the skillet to medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until mushrooms are tender and browned, about 8 minutes. Add bacon and wine. Cook 2 minutes. Add spinach, stirring until it is wilted.

Add pasta and half of the cheese to the skillet and remove from the heat. Stir until combined; add some of the reserved pasta water if pasta seems dry. Transfer to a bowl or platter, sprinkle with bread crumbs and top with remaining cheese.


bacon recipe source: Whole Foods Market, Whole Foods Market, Inc., 550 Bowie Street, Austin, Texas 78703-4644

3351. SPAGHETTI with CHANTERELLES and BACON

serves two


approx 180 grams spaghetti (or linguine, tagliatelle, etc.)
3 handfuls of small chanterelle mushrooms (cleaned)
4 slices of streaky bacon, cut into small strips
1 clove of garlic, chopped
3/4 cup of dry white wine
3/4 cup of single cream
about 2 tablespoons chopped parsley
Salt and pepper to season
A little olive oil for frying

Cook the pasta according to packet instructions. In the meantime, prepare the sauce. Heat a couple of tablespoons of olive oil in a large frying pan and fry the bacon till it just starts to brown. Toss in the mushrooms and the garlic and fry over a medium heat for a further 2- 3 minutes. Pour in the wine and cook over a medium heat till about 1/2 of the wine has evaporated. Add the cream and parsley to pan and cook for a few minutes, reducing the sauce a little. Season with some salt and black pepper. Add the drained pasta to the pan and toss over a low heat for a minute or so, to allow the pasta to soak up some of the sauce. Serve with a little grated parmesan cheese.


bacon recipe source: Allora Andiamo (member), Jamie Oliver.com

3349. SPAGHETTI with BACON, PECORINO and FRIED EGG

serves four


1 lb. spaghetti

1 lb. thick cut smoked bacon
½ cup grated pecorino
4 eggs
kosher salt and freshly ground pepper, to taste

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water. In a large skillet over medium heat, fry half of the bacon until crisp, about 3 minutes on each side. Transfer bacon to a paper towel-lined plate, leaving the fat in the skillet, and repeat with the remaining bacon. Pour half of the bacon fat out of the pan and reserve it. Add the cooked spaghetti to the skillet with the remaining bacon fat, sprinkle with pecorino and add about ¼ cup of the reserved pasta water. Toss to coat, and crumble the cooked bacon into the pasta. Transfer pasta to serving bowls, and wipe out the skillet. Add the reserved bacon fat to the skillet, and fry 4 eggs (2 at a time) over medium heat, cooking until whites are set but yolks are runny. Serve one egg on top of each bowl of pasta.


bacon recipe source: Rebekah Peppler, posted by Christine Byrne, for Buzzfeed.com, February 10, 2014

3266. CHICKEN and BACON LO MEIN

1/2 pound sliced bacon, diced
2 boneless skinless chicken breast cut into bite sized pieces
2 tablespoons canola oil, divided
1 cup broccoli florets, cut into pieces
1 cup cauliflower, cut into pieces
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 cup sliced fresh mushrooms
1 tablespoon chicken bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.


bacon recipe source: Lynn's Kitchen Adventures, March 2009

3221. GREEN CHILI VERMICELLI with BACON

serves 8-10 

 

 

12 slices thick cut bacon, diced 

1 pound dry vermicelli or cut spaghetti 

1 medium onion, diced 

4 cups (32 ounces) beef broth 

2 (15 ounce) cans fire roasted tomatoes 

2 (4 ounce) cans chopped green chilis, mild

5 tablespoons red wine vinegar 
1 teaspoon dried parsley 
1/2 teaspoon coarsely ground black pepper 
1/4 teaspoon table salt 
8 ounces shredded Parmesan cheese

In a large dutch oven, cook bacon over medium heat until crispy. Remove to a paper-towel lined plate and set aside. Saute onion in leftover bacon grease until softened, about 5-8 minutes (the onion should be soft and not have a bite to it). Add dry vermicelli, cooking until it starts to brown (stir often); about 5 minutes.

Add beef broth, tomatoes, green chilis, vinegar, parsley, black pepper and salt. Bring to a boil. Reduce heat to low and cover. Stir occasionally so nothing sticks to the bottom. Cook for 20 minutes so the pasta softens and the liquid evaporates.

Pour into a large pasta bowl and toss with bacon and cheese. Serve immediately.


bacon recipe courtesy of: Cathy, Noble Pig, January 21, 2013

2969. SPAGHETTI POMODORO with BACON and BASIL

serves four


32 oz of canned tomatoes, hand-crushed and seeds removed
8 garlic cloves, sliced thin
10 basil leaves, hand-torn to small pieces
2 oz olive oil
1 oz extra virgin olive oil
salt and pepper to taste
8 oz. bacon
1 lb. dry spaghetti pasta

In a large pot, heat up the olive oil and brown the garlic. Add tomatoes and bring to a simmer. Cook for 20 minutes. Add salt and pepper. Fold in the basil and extra virgin olive oil and set aside. Place bacon in baking trays and bake at 350 degrees for 15 minutes or until crisp. Remove bacon from the pan and transfer to some paper towel to drain the fat. Bring a large pot of water to boil with a few pinches of salt. Drop the spaghetti in the pot and boil until al dente. Drain the pasta and transfer to a large serving bowl. Pour the warm pomodoro sauce over and crumble the bacon on top.


bacon recipe courtesy of: Chef Jorge Montes, Roho Kitchen, 8338 W State Road 84, Davie, Florida; Money Talks News, March 7, 2013

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

2837. BEEF and BACON LO MEIN

yields four servings


1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.


bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45