Reserve 1
tablespoon bacon drippings from skillet.
1
tablespoon bacon drippings 1 bunch green onions 2 cups chopped okra 1 cup chopped tomatoes 6 cups soup stock 1 pod red pepper 1 green pepper 1/2 teaspoon thyme 1 bay leaf 2 cups shredded crab meat
Whisk honey, wine, and reserved 1
tablespoon bacon drippings in large bowl.
Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1
tablespoon bacon drippings, and the salt in a food processor until finely ground.
Remove all but 1
tablespoon bacon drippings from the stockpot.
To add a little bit more flavor, you could first saute» your onion and garlic in about 1
tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.
Drain all but 3
tablespoons bacon drippings from pot, adding butter if needed to measure 3 tablespoons Add shallots; cook over medium heat, stirring occasionally, until soft, about 5 minutes.
Pour out and discard all but 2
tablespoons bacon drippings.
Not exact matches
Heat 2
tablespoons reserved
bacon drippings in large skillet over medium - high heat.
1 pan Cracked Pepper Cornbread, crumbled 8 slices
bacon 2
tablespoons olive oil or grape seed oil, divided 2 1/2 cups yellow onions, chopped 4 stalks celery, chopped 3
tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1
tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4 cups dried cranberries 3 cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1 cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan
drippings, to finish
Saute your onions for about 5 minutes over medium - high heat using 1
tablespoon of olive oil or reserved
bacon drippings.
In a medium bowl, whisk together the buttermilk, melted butter, egg, and
tablespoon of
bacon drippings.
Save 3
tablespoons of the
bacon drippings and put it into a small bowl.
Remove
bacon from skillet and crumble up (set aside); reserve about 2
tablespoons of
bacon drippings in skillet.
Add the onions and 1
tablespoon of olive oil to the pot and sauté over medium heat until translucent, scraping up any remaining
drippings form the
bacon.
Pour off all but 3
tablespoons of the
bacon drippings and lower the heat to medium.
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
BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut
bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2
tablespoons maple syrup 1
tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped)
BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey
drippings 3 cups organic chicken stock 1
tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
Reserve two
tablespoons of
bacon drippings in the pan and discard the rest.
After frying up the
bacon, you save a couple
tablespoons of the
bacon drippings and whisk in a modest amount of mayonnaise, some Dijon mustard, a bit of sugar and smidge of salt.