Combine onion confit with
bacon in large saute pan over medium heat.
Place
bacon in large saute or braising pan and cook over medium - high heat until the fat is rendered.
Not exact matches
In a
large saute pan (I use my cast iron pan), cook
bacon for 5 - 8 minutes, until crispy.
Saute bacon or pancetta
in a
large heavy skillet over medium heat.
While the squash is baking, prepare the sauce:
In a
large saute pan over medium heat, cook the
bacon until crispy, about 10 minutes.
Fry the
bacon pieces
in a
large skillet or
saute pan until crispy, draining off some of the fat as it's rendered (save for another use).
In a
large saute pan over medium - high heat, add the
bacon slices and cook until browned and crispy, about 4 - 5 minutes per side.
In a
large heavy pot or dutch oven,
saute the
bacon over medium - high heat until it begins to render its fat, about 1 to 2 minutes.
Place the chopped
bacon pieces
in a
large saute pan or walled skillet and bring to medium - high heat.
Slowly
saute the
bacon in a
large heavy skillet to render the fat.
In a
large skillet over medium heat,
saute the
bacon until it is cooked, but not crispy.
Saute bacon and garlic
in a
large stock pot.
Saute bacon in a
large 3 - qt.
Fry the
bacon pieces
in a
large skillet or
saute pan until crispy, draining off some of the fat as it's rendered (save for another use).