3555. BACON and SRIRACHA MACARONI and CHEESE

makes six servings


4 slices bacon, cut into small pieces
2 tablespoons unsalted butter
1 small onion, diced finely
2 cloves garlic, minced
1 small red bell pepper, diced finely
¼ cup all-purpose flour
1–13.5 ounce can full-fat coconut milk
1–12 ounce can evaporated milk
½ teaspoon paprika
½ teaspoon dry mustard
½ teaspoon salt, plus more to taste
8 ounces extra sharp cheddar cheese, shredded
2 tablespoons Sriracha hot chile sauce
8 ounces whole wheat macaroni, cooked according to package directions
½ cup whole wheat panko breadcrumbs

Preheat oven to 350°. Spray a 11" x 7" casserole dish with cooking spray, set aside.

In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on paper towel, leaving the bacon grease the skillet.

Add in the butter, and once melted, add in the onion, garlic, and bell pepper. Cook until just tender and fragrant, about 5 minutes.

Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the coconut milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until mixture become just slightly thickened.

Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.

Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.

In a small bowl, mix together the cooked bacon pieces and Panko. Sprinkle over top of macaroni.

Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.


bacon recipe source: Cassie Johnston, Back to Her Roots (@backtoherroots), February 10, 2015

3441. CHICKEN, BACON, RANCH LASAGNA

serves nine


18 oz. (1 1/2 cans) evaporated milk
1-2 (1 oz) packages ranch dressing mix
1 lb. cooked chicken, cubed or pulled
5-6 slices of bacon, cooked and crumbled
2 green onions, chopped
1/8 teaspoon pepper
5 lasagna noodles, cooked
2 cups shredded sharp cheddar cheese

Boil the noodles and cook the chicken either by boiling or pan frying. Combine evaporated milk and Ranch dressing mix in a saucepan and stir until the mix is completely dissolved. Add chicken, pepper, bacon, and green onions. Cook, stirring frequently, until thickened.

Begin layering the lasagna, noodles first, then sauce, then cheese, and repeat.

Bake at 350°F for about 30 minutes. Cool and serve.


bacon recipe source: Chelsey (@diybudgetgirl), Budget Girl, June 21, 2013

1554. KEY WEST CONCH and BACON STEW

makes 4 to 6 servings


4 slices double-smoked slab bacon, cut into small pieces
1 large onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 ripe medium tomatoes, chopped and juices retained
2 medium potatoes, peeled and cut into ½-inch cubes
2 pounds frozen conch meat, thawed, pounded till quite thin, and cut into 1-inch pieces
2 bay leaves
salt and freshly ground black pepper to taste
2½ cups water
One 5-ounce can evaporated milk

In a large, heavy pot, fry the bacon over moderate heat till almost crisp, then add the onion, celery, and garlic and cook, stirring, till soft, about 3 minutes. Add the tomatoes with their juices, potatoes, conch, bay leaves, salt and pepper, and water and bring to a boil. Reduce the heat to low, cover, and simmer till the conch is tender, about 1 hour. Pour in the evaporated milk and stir till the stew is heated through, never allowing it to boil. Serve hot in wide soup bowls.


bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007

1546. SNOWPEA and CRISPY BACON PASTA

serves four


350 grams bow tie pasta
1 tablespoon oil
1 onion, sliced
100 grams mushrooms, sliced
375 ml can evaporated milk
2 teaspoons dijon mustard
1 tablespoon cornflour
salt and pepper
125 grams snow peas, sliced lengthways
4 rashers bacon, sliced, pan fried or grilled until crisp

Cook pasta according to directions on packet, drain, keep warm. Heat oil in pan, add onion and mushrooms, cook stirring 1 minute. Add combined evaporated milk, mustard, cornflour, salt and pepper. Bring to boil stirring, add snow peas, simmer 1 minute. Pour sauce over pasta with bacon, toss through.


bacon recipe courtesy of: Carnation Milk | Cuisine.com.au, The Sydney Morning Herald

1122. CREAMY BACON and MUSHROOM TORTELLINI

serves four


30 grams butter
4 tablespoons shredded parmesan
625 grams tortellini, fresh cheese
4 rashers smoked bacon, chopped
250 grams mushrooms, small sliced
6 shallots, chopped
1 tablespoon plain flour
1/2 teaspoon freshly ground black pepper
375 ml creamy evaporated milk

Cook tortellini in rapidly boiling water for 4 minutes, or until just firm. Drain. Keep warm. Heat butter in a large saucepan. Saute bacon and mushrooms until tender, without browning. Stir in flour. Cook, stirring for 1 minute. Gradually stir in evaporated milk. Continue stirring until mixture boils. Reduce heat and stir in spring onions. Season with pepper. Pile tortellini into 4 large warm bowls. Top with sauce and generous sprinkling of parmesan. Serve immediately.


courtesy of: Coles, PO Box 480, Glen Iris, VIC 3146 Australia

1028. SOUTH AFRICAN MAIZE PORRIDGE SUPERIOR with BACON

200 grams maize meal
1 litre boiling water
8 ml of salt
125 - 250 grams bacon
oil
1 x 285 grams tin creamed mushrooms (or fresh sauteed mushrooms)
100 grams (250 ml) grated cheddar cheese
50 ml cream or evaporated milk (optional but very good)
2 onions, cut and sauteed in butter or margarine
1 X 410 gram tin tomatoes, chopped

Preheat the oven to 180 degrees C. Prepare the maize porridge using the maize meal, boiling water and salt. In the meantime fry the bacon until crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into a casserole of about 22 cm in diameter. Layer the maize porridge and remaining ingredients alternately in the casserole. Pour over the cream and bake for 45 - 60 minutes. (The maize meal can be made in the microwave as follows: Stir the maize meal and salt with a fork into the boiling water and microwave for 10 minutes at 100% power. Stir frequently to prevent the forming of lumps.


courtesy of: BiltongBox.com: Making your own Biltong, Droewors, and Boerewors for Homesick South Africans