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, 

3536. CHICKEN POBLANO BACON VERMICELLI

½ lb. vermicelli
2 chicken breasts, diced
24 oz. jar of pasta sauce
4½ oz. jar of sliced mushrooms, drained
1 large poblano pepper, diced with seeds
½ lb. bacon, diced
1 cup shredded mozzarella
garlic powder
seasoned pepper
olive oil
grated parmesan (optional)

Pour olive oil in pan. Saute poblano pepper and mushrooms, then set aside. Cook chicken in olive oil with a light coating of seasoned pepper. Meanwhile, boil pasta for 12 minutes or until tender. Fry bacon and drain. On low heat, mix poblano pepper and mushroom mixture, chicken, bacon, vermicelli and pasta sauce until heated throughout. Top with mozzarella cheese. Optional: top with Parmesan cheese.


bacon recipe source: cmwcook (member), BetterRecipes.com (@BetterRecipes)

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

2895. CREAMY CHEESE and BACON VERMICELLI

serves three


8 oz. vermicelli

¼ cup sliced green onions
1 tablespoon margarine or butter
1 cup milk
4 oz cream cheese, cubed
3 tablespoons chopped parsley or 1-1/2 tsp dried parsley flakes
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
6 bacon slices, cooked crisply, crumbled 

grated Parmesan cheese

 

Cook vermicelli according to package directions. Drain, cover and set aside. In small saucepan, sauté green onions in margarine or butter. Add milk, cream cheese, parsley and seasonings. Cook, stirring constantly over low heat until smooth and cheese is melted. Add cooked pasta to pan; toss with cream cheese mixture and bacon. Sprinkle with Parmesan cheese.

 

 

bacon recipe courtesy of: Mueller's Pasta, Jersey City, New Jersey

2501. MIXED VERMICELLI and BACON with OYSTER SAUCE

serves 1-2


150 grams rice vermicelli, cooked
50 grams bean vermicelli/bean threads, chopped into segments
50 grams bacon, cooked and diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 tablespoons oyster sauce
250 ml water
1 teaspoon corn starch

Soak bean vermicelli in water until soft. Drain. Stir-fry bacon in 1 tablespoon oil until crispy. Set aside. Use remaining oil to stir-fry bell peppers for 1 minute. Add rice vermicelli, bean vermicelli and sauce mix. Cook until sauce thickens. Stir in fried bacon.


bacon recipe courtesy of: Lee Kum Kee, Lee's Kitchen Australia/New Zealand, Oriental Merchant Pty Ltd., 10 Westgate Drive, Laverton North, Victoria, 3026 Australia