Not exact matches
Cut up your tomato
into diced, relatively small pieces, crumble your
bacon, add your mayo, stir well and salt to taste.
1 head of broccoli cut
into small florets 1 head of cauliflower cut
into small florets 1 small red onion finely
diced 1 cup of dried raisins 1 cup of sunflower seeds 1 cup of real
bacon bits
1 8 - ounce package of cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips of
bacon, cooked and chopped
into small pieces OR 1/2 cup
bacon bits (in original recipe) 1/4 cup onion,
diced (not in original) Salt and pepper to taste
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g
bacon, finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut
into small florets 2 cups potatoes, peeled,
diced 6 cups chicken stock 1/4 -LSB-...]
2 tbsp olive oil 1 ounce pancetta or
bacon chopped (5 - 6 thin slices) 1 1/2 cups chopped green cabbage 1 cup chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup chopped celery (2 stalks) 3 garlic cloves, minced 1 cup chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled,
diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or
into quarters, and set aside / Melt butter or olive oil in a large skillet, add
diced bacon or pancetta / Render
bacon until browned, but not crisp / Remove
bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed
bacon to the pan, check for seasoning and serve.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef
bacon,
diced 1 large vidalia onion (1 lb),
diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can
diced roasted green chiles 3 10oz cans fire - roasted
diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks
salt pork or
bacon, cut
into 1/2 ″ pieces 1 large leek, white and pale green parts only, sliced 1 large onion,
diced 1 green pepper,
diced 2 celery ribs, sliced 1 jalapeño pepper, minced 1/4 — 1/2 tsp.
2 teaspoons olive oil 5 slices uncooked, thick - cut smoked
bacon, chopped
into 1/4» pieces 1 medium onion,
diced 1 small red bell pepper or poblano pepper,
diced 8 ounces fresh cremini mushrooms, chopped
4 (12 - ounce) bags of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter,
diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut
bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar
5 ounces pancetta or
bacon,
diced into 1/3 inch squares 1 medium onion, finely chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt
1 small head cauliflower, cut
into florets 10 ounces mushrooms, quartered 1 large red pepper,
diced 1 tablespoon olive oil 4 ounces pancetta,
diced or 4 ounces
bacon cut
into 1 inch pieces 1 clove garlic, chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated Fresh black pepper Salt to taste 1 tablespoon parsley, chopped
Ingredients 1 - lb rigatoni Garlic powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices
bacon, chopped 1 medium onion, chopped 2 cloves garlic,
diced 6 - ounces mushrooms, cut
into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can
diced tomatoes 1/4 -1 / 2 tsp crushed red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
To be really authentic, Spanish smoked paprika could be replaced with smoked
bacon slices chopped
into little cubes / portions and you can begin the 3rd step with the heating of smoked
bacon on little oil with onions
diced (I prefer not fat
bacon slices just for the smoky taste, so the result won't be too fatty).
4oz gouda (shredded or cut
into tiny pieces) 4oz cream cheese 1/4 green onion, chopped 1 lb
bacon,
diced and browned until slightly crispy juice of half a lemon parsley (a few shakes of dried or chopped fresh) 1 tsp mustard powder chipotle powder, couple dashes
1 pound lamb's liver Milk 2 tablespoons oil 1 medium onion,
diced 5 strips
bacon, cut
into bite - size pieces 6 - 8 button mushrooms, sliced Sea salt Pepper 1 - 2 teaspoons Worcestershire sauce 2 - 3 tablespoons tomato paste and 1/4 cup water or stock, mixed together
4 large (12 - to 14 - ounce each) sweet onions, peeled 3 tablespoons unsalted butter 4 strips artisanal
bacon, cut crosswise
into 1 / 4 - inch silvers 4 jalapeño peppers, seeded and
diced (for spicier onions, leave the seeds in) 1/2 cup barbecue sauce (use your favorite) 1/2 cup grated cheddar or pepper jack cheese (optional)
1/3 pound of
bacon (about 5 slices), cut
into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and
diced 3 large celery stalks,
diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
Scalloped Squash and Potatoes Ingredients: 2 cups Organic Klamath Pearl Potatoes,
diced 3 cups Winter Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut
into chunks 1/3 cup onion, chopped 1/2 cup cooked ham or Canadian
bacon, chopped 1/4... Continue reading →
Throw some cooked sausage crumbles, chopped crispy
bacon, leftover beef roast,
diced cooked chicken, or flaked cooked salmon
into the mix!
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute
bacon or pancetta),
diced 1 small red onion, cut lengthwise in half and then
into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch arugula, chopped
Quick Southern - Style Baked Beans recipe by Pam Anderson Serves up to 18 8 slices
bacon, halved 1 medium onion, cut
into small
dice 1/2 medium green pepper, cut
into small
dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce -LSB-...]
Meanwhile put the
diced bacon, the second sprig of rosemary and the bay leaf
into a small pan and cook over a low heat until the
bacon is crisp.
750g waxy potatoes, such as Charlotte, peeled and cut
into 2 cm
dice 3tbsps olive oil 2 red onions, chopped 200g smoked back
bacon, rind removed and roughly chopped 4tbsps roughly chopped parsley 4tbsps roughly chopped dill 1 / 2tsp smoked hot paprika Salt 4 medium free range eggs Extra herbs and paprika, to sprinkle
Ingredients 4 slices (4 ounces)
bacon, cut
into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup
diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut
into 1 / 2 - inch
dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté
bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.