You mention bacon, and now I envision using a thick
bacon slice for dipping into the soup.
Reserve
the bacon slices for another use or just snack on them before the party.
Not exact matches
I try to eat around a third of my target calories
for the day - this usually looks like four
slices of toast, four eggs, two
bacon medallions, about 100g smoked salmon, an apple and a tangerine.
From 2007 - 2017, the inflation rate
for all - purpose flour is 44 %; white rice +31 %; sugar +21 %; pasta +45 %; wheat bread +16 %; salted butter +10 %; red delicious apples +15 %; seedless grapes +28 %; dried beans +45 %;
sliced bacon +58 %; and the list goes on and on.
While avocado usually gets mashed into a guacamole or blended into a cool smoothie,
for this recipe we'll be wrapping avocado
slices in
bacon and baking them
for a dish filled with healthy fats and protein.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp
bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11
slices cooked
bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
For each wrap: 3 strawberry
slices, 2 - 3 avocado
slices, 1 Tbsp edamame, 2 Tbsp noodles, 1 Tbsp coconut
bacon or cucumber
slices.
(2) Organic pork
bacon slices, diced (I used about 2 generous Tablespoons leftover pieces of thick
bacon pieces I bought
for a song at the farmer's market)
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking
for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6
slices of crispy
bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Ingredients 6 Boneless, Skinless Chicken Breast salt and pepper to taste
For the Jalapeno Popper Layer 5
slices of
bacon, d...
For square waffles, top one half with fried egg,
bacon, tomato and avocado
slices.
For my salads the ingredients I used were 2 tablespoons of balsamic vinegar dressing, grape tomatoes (
sliced in half), hard - boiled egg, crumbled
bacon, sunflower seeds, and baby spinach.
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality
bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
Thick -
sliced bacon lovers can savor its unmatched flavor
for breakfast... cook on the outdoor grill, right along with burgers... and enjoy one of the world's great smoked
bacons in dozens of delectable ways.
To use this puree as a delicious topping
for crostini, simply skip the croutons, toast the bread
slices under the broiler, and top with a dollop of butternut squash and a sprinkle of the crispy
bacon and sage.
6 chicken breasts, bone in 1 quart apple juice 1/4 cup salt 2 tbsp garlic, minced 4
slices of
bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is
for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality
bacon (4
slices), diced / 1 to 2 shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more
for table.
Shiitake
bacon: Wash, thinly
slice the mushrooms, keeping the stems, and soak in the ingredients
for at least 30 minutes, the longer the better.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp
For the smokey mango chipotle
bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey
bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns
For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4
slices bacon, chopped (omit
bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub
for yellow mustard or brown mustard) 6 cups water
This burger starts off decently normal with a little pepper mixed into the meat and
bacon for topping but then you stuff some goat cheese in the patty and add peach chutney, peach
slices, and basil on top.
Black Pepper Maple
Bacon Wrapped Roasted Peach Skillet Ingredients
for the peaches: 6 - 8 fresh peaches,
sliced into 6 wedges 1 package of
bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
My traditional method has been to remove the thick stem from the center of the leaf, cut leaves into
slices, parboil
for about 15 minutes, then saute with small bits of a smoked meat like
bacon or ham.
Place
bacon slices in a single layer on the rack, and bake at 400º
for about 20 minutes (depending on
bacon thickness and how crispy you like it).
For German potato salad,
sliced potatoes are tossed with
bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing.
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread
slices, crusts removed,
sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped fresh flat - leaf parsley, 4 lime wedges
for garnish
In the meat industry,
for example, Urschel Laboratories provides the machinery used to
slice bacon, cured ham, liver, lobster, pepperoni, hot dogs and table - ready meats.
Ingredients: 2 large carrots 1 large stem of broccoli 1/2 lb pancetta or
bacon thinly
sliced into batons, or duck confit shredded 1 shallot, thinly
sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more
for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and broccoli stems, keeping in separate piles.
Spiral Roasted Potatoes with Garlic and
Bacon — potato
slices tossed with lots of garlic, arranged in a vertical spiral
for maximum crispness, roasted with
bacon tucked into every little crevice.
, the three
slices of
bacon and one tablespoon of
bacon grease I needed
for this recipe, as well as cooked
bacon for sandwiches and salads
for lunches throughout the week.
Linguine with creamy tomato, thyme, caper and
bacon sauce slightly adapted from the always great Olive magazine 4
slices of
bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water
for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the
bacon, stirring occasionally, until crisp.
* 2
slices thick cut
bacon - optional (I used my preservative free home - cured
bacon) * 1 small red onion, peeled and thinly
sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more / less to taste * 1/4 cup chopped raw walnuts, or more / less to taste * 15 - 20 violet flowers * toasted walnut or olive oil
for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips
bacon, cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly
sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more
for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
4 Tablespoons cheddar cheese, grated 4 - 6 strips
bacon, fried crisply 4
slices tomato, into 1/8» strips 2/3 cup Romaine, shredded
for sushi roll 1 cup Romaine, shredded
for sandwich 1 teaspoon Wasabi Mayonnaise or favorite mayo
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked
bacon 2 ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill pickle
slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Two to three
slices of
bacon may be substituted
for each
slice of pancetta.
Ingredients: 3 tablespoons olive oil or
bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley —
for garnish
Ingredients
For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper
For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *, tomato, lettuce, dill pickle
slices, crispy
bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
2 - 12 oz package of firm tofu, drained vegetable oil —
for grilling the tofu and the
bacon 8
slices of bread vegan mayonnaise 4
slices tempeh
bacon 4 large lettuce leaves 2 tomatoes
sliced 16 sandwich picks or 8 teriyaki skewers cut in half 16 pimento stuffed olives —
for garnishing the sandwich picks 16 cherry tomatoes
Chunks of applewood - smoked
bacon channel the salt, smoke, and char
for which it is rightfully loved while
slices of jalapeno cut through the richness of it all
for some pleasant relief.
In order to make that
slice of
bacon something other than a rubbery mess, the filet almost has to be overcooked
for my tastes.
Tenderloin may be super tender (hence the name), but it just doesn't have much fat so it isn't quite as flavorful as a rib eye or a NY strip, which is the reason
for the
slice of
bacon.
Repeat
for all three
slices and then lay down three more
slices and rotate the sandwich 90 degrees and repeat the draping of the
bacon over the exposed sides of the sandwich
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4 green onions,
sliced (Or one diced and sautéed onion) 12
bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more
for seasoning 1/2 teaspoon pepper, plus more
for seasoning Garlic powder Onion powder
Turn down the dehydrator to 115 degrees Fahrenheit and let the eggplant
slices dehydrate
for 8 - 12 hours, or until thy reach the
bacon - like crispiness you desire.
* Top Layer:
For traditional Quiche Lorraine, add 6 - 8
slices cooked, crumbled
bacon - regular or turkey.
Spiced with cayenne and chili powder, this meat loaf is
sliced and served on ciabatta with
bacon, tomato jam, garlic aioli and peppery arugula
for a hefty sandwich that ruins all other brunch options forever.
Ingredients • 10 jalapeño peppers • 10 ounces cream cheese • 10
slices bacon, chopped • 10 toothpicks, soaked in water
for 10 minutes
Sometimes I chop a
slice of
bacon, cook it, and then saute the kale in the fat and sprinkle the
bacon on top
for serving.
My comment is that rice paper is a clever idea, if what you're searching
for is the delicate crunchiness of thin
sliced bacon, but rice paper has no food value at all.