First, sauté two strips of
diced bacon in a skillet over medium heat.
Fry
the diced bacon in a cast iron skillet for 4 minutes or until crispy and cooked through.
Fry
diced bacon in large soup pot until crunchy.
Not exact matches
In a large stainless or cast - iron skillet over medium - high heat, cook the
diced bacon until the fat has rendered, and the
bacon is golden and crisp.
Sauté the
diced jalapenos and onion
in the
bacon grease for about five minutes on medium - low heat.
Since I
diced up the
bacon and dried cranberries, they played off so well when you got each of them
in a bite — first slightly sour sweet and then the saltiness of the
bacon.
- Fold
in diced cheddar, 4 tbsp Parmesan,
bacon, and chives.
And instead of cutting the
bacon in large chunks we
diced it coarsely.
To assemble the salad, start by filling your salad bowl with mixed baby greens and then adding the
bacon crumbles, some
diced avocado, fresh tomato, the hardboiled egg, garbanzo beans, the steak and gorgonzola crumbles
in separate, small piles on top.
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips of
bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes,
diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups of Corn 1 Cup
diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute
bacon in skillet.
Stir
in the
diced pecans and reserved
bacon.
made it with beef stock and added
in a bit of cooked
diced bacon and
bacon fat towards the end.
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
In a sauté pan, over medium - high heat, begin to brown the
diced braised
bacon and then add 1/2 cup of olive oil once the
bacon is golden brown.
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
Dice the
bacon and cook
in a large skillet until crisp.
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.
Ingredients: About a lb, give or take, of salmon or any other fish you might have,
in chunks, skin removed (clams are an obvious choice too) / 3 cups chicken broth / 2 slices
bacon, chopped / 1 onion,
diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2 cups milk / 1 cup half & half / 2 T sherry vinegar / Dash of Worcestershire sauce (optional) / Salt & pepper to taste.
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
Melt olive and / or butter
in a sauté pan or skillet, add
diced bacon, a small or larger amount depending on your taste (or omit completely).
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.
Other add -
ins that work well include crumbled cooked
bacon,
diced jalapeno peppers, poblano peppers, sauteed onions, pureed fresh corn, fresh herbs, or spices.
It may be flashy, but it sure ain't fussy: You merely cook sugar
in a skillet until it melts and turns golden brown, then add
diced cooked
bacon and finely chopped hazelnuts and cook a bit more.
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
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4 tablespoons KRAFT Avocado Oil Mayo 2 teaspoons lime juice 1 avocado - peeled, pitted, and
diced 1 slice cooked
bacon, finely chopped sea salt to taste Freshly chopped chives Instructions Remove the yolks and place them
in a food processor.
After the pasta was finished cooking, I added
in chopped
bacon, finely
diced dill pickles and raw onions.
Stir
in the
diced dill pickles,
bacon, parsley, and the remaining raw onions.
2 - 3 links chicken chorizo sausages (about 6 - 10 ounces) 3 teaspoons
bacon fat or shortening 1 teaspoon ground cumin 2 - 3 15 - ounce cans black beans, drained and rinsed 1 15 - ounce can crushed (or
diced) tomatoes 4 cups (32 ounces) chicken broth 1 - 2 limes cut
in fat wedges 2 - 4 Tablespoons chopped fresh cilantro (or 2 teaspoons dried cilantro for sprinkling)
Vegetarian protein additions can be seitan or wheat meat, tofu which has been frozen and baked or grilled
in small
dice or very thin slices,
in addition to chicken, turkey, beef, ham, or even
bacon.
& mushrooms
In the same fry pan as the
bacon, saute the
diced onion, peppers & mushrooms until soft.
can chicken broth «1 red bell pepper, chopped «1/2 teaspoon dried thyme «2 cups lima beans, fresh or frozen, cooked «2 cups corn kernels, fresh or frozen, thawed «2 cups cream style corn «2 tablespoons chopped fresh parsley «2 teaspoons Worcestershire sauce Preparation:
In a large skillet, cook the
diced bacon until fat is rendered.
For the chowder:
Dice up your
bacon and cook
in a large heavy soup pot over med - high heat until fat has rendered and
bacon is crisp.
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)
You can substitute chorizo or other sausage for the
bacon;
diced pickles for the jalapeños and use any of the barbecue sauces
in this book.
From
diced to ground meat, IQF meat, small trim and
bacon bits TOMRA has a sorting and inspection solution to analyse the fat, moisture, protein and collagen content
in meat.
Cook 1 - 2 slices
bacon in a skillet with a
diced small onion until onion is tender.
Add the
diced bacon to the same pan the beef was cooked
in (no need to wash) and cook until it is just starting to brown.
In a mixing bowl combine the ground chicken, dry ranch mix,
diced bacon, minced parsley and TABASCO Sauce and blend until well combined.
While the
bacon cooks
in the oven, roughly chop the lettuce, slice the tomatoes
in half, slice a green onion and peel and
dice an avocado.
Heat a thin layer of olive oil (2 tablespoons)
in the bottom and add about 6 ounces of
diced bacon and cook until crispy.
Prep your mini burger patties
in advance, so you just have to grill them for 2 - 3 minutes per side.For your burger bar options, provide cheese slices, mustard, ketchup, relish, dill pickles, mayonnaise,
diced red onion, tomato slices, lettuce leaves, caramelized onions,
bacon strips, avocado slices, roasted red peppers, crispy onions, and anything else you think would add some divine taste.
If you want more protein
in it, add a quarter cup of
diced bacon or lean ham.
Finely
dice bacon and fry
in olive oil until crispy.
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
I am gluten intolerant so I generally don't go for burgers, so I
diced and tossed the
bacon, chicken, mozzarella, avocado and tomato
in some baby leaf salad.
Add
in the
diced jalapeño and
diced cooked
bacon.
Take a few cups of lettuce, mix
in some
diced cucumbers, tomato and of course the chopped
bacon with a big dollop of mayonnaise.
・ ・ ・ BLT Salad by @whole30recipes 4 - 6 cups of romaine or butter lettuce 1/4 -1 / 2 cup cherry tomatoes, halved 1/8 cup red onion, finely
diced 2 TBSP (to taste) of ranch dressing (recipe
in a previous post) 2 - 3 slices of
bacon, cooked and chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients
in a dish (I like deep bowls)
in the order listed.
Carbs: 0 6 Boneless, Skinless Chicken Breast 0 salt and pepper to taste For the Jalapeno Popper Layer 0 5 slices of
bacon,
diced 2 1/4 cup jalapeno slices,
diced (the kind
in the jar that you put on nachos) 4 1/4 cup
diced onion 9.6 1 (8 oz) package cream cheese, softened 0 1/2 cup mayonnaise 0 1 cup shredded cheddar cheese 0 1/2 cup Kraft grated Parmesan For the Topping 0 1 bag of crushed Pork Skins 0 1/2 cup Kraft grated Parmesan Cheese 0 4 TBSP butter, melted For the whole recipe it is aprox 15.6 carbs.
In a mixing bowl, add shredded chicken, mayonnaise,
diced red onion, rendered
bacon fat, and spices.