Sentences with phrase «use of bacon»

Also overkill is use of bacon and toasted walnuts together.

- Richard Doucette, executive chef, Lighthouse Grill at Harbor View Hotel (Martha's Vineyard) «The use of bacon in so many dishes, including bacon lattice.»

I'll admit, Lori, I've never loved Brussel Sprouts or even really like the thought of them: / But I do think the use of bacon and mushrooms is inspired and these do sound like something I'd at least try... Bravo!

I love the use of bacon in this — who doesn't love bacon, right?!

I can safely say that this is perfectly flavored with plenty of seasonings (and using all of the bacon grease doesn't hurt either!)

I also used some of the bacon grease and about half a tablespoon or less of the butter on the bottom of the skillet to add additional flavor.

Not exact matches

Here's how to make bacon bourbon at home: In a bowl, pour a bottle of your favourite Kentucky hooch (Reds uses Bulleit) and add the rendered fat from three strips of bacon.

Cocoa powder and dark chocolate are both used, so you're not going to be short on a chocolatey taste, and there's about one strip of bacon in each muffin, so you won't be wondering «where's the bacon?».

These look great, I used to make this for my kids all the time but used ham instead of bacon I have the posts some where on the blog.I will have to try with bacon instead.

I used green bell pepper and banana peppers in lieu of jalepenos, and added liquid smoke and bacon bits (okay, they're a little processed but dairy and meat free despite the name).

(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)

Although I did adapt it to what I had on hand, and I reduced some of the ingredients to make it healthier — I left out the oil and butter completely, and reduced the Swiss cheese to just 2 ounces, used egg beaters instead of eggs and only used 2 slices of bacon.

Yeah, remember all those mad things we used to do: — RRB --RRB- @Conor, she's a darling really... just don't get at the wrong end of her stick: — RRB - Me and bacon sarnies are easier to deal with... I actually managed to find English bacon here in Canada, can't wait for my sarnie tomorrow.

Using the pre-cooked thin bacon (found in the breakfast meats section of the grocery store), wrap about 3 pieces of bacon around each zucchini half.

Discover Leinana's basic bacon recipes, made with a variety of plant - based ingredients, and use them to make your favorite dishes that traditionally call for bacon.

Ingredients Lemon garlic aioli -1 / 2 cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown sugar - Roma Tomatoes, sliced - Red onion, thinly sliced into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3 cup of brown sugar in the large bowl.

I was more interested in finding a gluten - free and dairy - free recipe than one that was strictly Paleo, so I used canola oil for frying instead of bacon grease / lard.

You can use expeller pressed coconut oil and / or bacon grease as well — any combination of these 3 fats works great, and you can reuse the fat — just strain it after you make the carnitas and store it in the fridge.

I followed the suggestion of one of the reviewers to use duck bacon and I think that added a very rich flavor to this dish.

The base begins with a few slices of bacon (any kind will do), and the fat that's rendered out is then used to cook the onions and garlic until they're soft and fragrant.

Of course the first (and essential) step in a braise is to get that nice crust on the meat, but instead of using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job donOf course the first (and essential) step in a braise is to get that nice crust on the meat, but instead of using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job donof using a canola or olive oil, I browned up a few slices of bacon, and used the rendered fat to get the job donof bacon, and used the rendered fat to get the job done.

A simplified spin on pasta di Bosco — which typically uses veal stock, wine and dried porcini and fresh Portobello mushrooms — this 35 - minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.

I used one TBS of bacon grease and no olive oil.

If using bacon fat * to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.

Juicy watermelon, crispy prosciutto (you can also use bacon or pancetta), spicy arugula and grilled halloumi cheese would be layered together and then sandwiched between two good - quality slices of multi-grain bread (I like this local brand).

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.

You can fuss with all the feedback from the other reviewers: use less liquid, cut back on the bacon and salt, double the garlic (these are all good suggestions) but the fundamentals of the dish are strong.

i use two slices of thick bacon chopped finely with the crushed red pepper fried until done and then follow the rest of the recipe

Using salmon (smoked or fresh), surimi, diced cheese, mushrooms, spinach, leek, etc (alone or combined) instead of bacon.

I also used bacon instead of prosciutto, although I think the prosciutto would also be splendid.

Or freeze up to 6 months and use to glaze another pound of bacon.

Add the remaining ingredients (using only half of the bacon).

I'm glad I didn't use whole milk (however, I did use 3 pieces of thick cut bacon tehehe)

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

No ham, but had a bit of bacon so used it as fat (instead of butter) to cook onions and garlic (on saute setting in the IP), plus added cumin here.

If you don't want to go to the trouble to make a bacon weave, just use a couple regular strips of bacon.

The entire symphony of flavors from marinated chicken in spicy bacon paste (The bacon does keep the chicken from drying out, while simultaneously giving it a smoky flavor), brushed with barbecue sauce and a perfect temperature and time used for grilling these finger lickin» delicious Chicken Kabobs.

Used Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheUsed Healthy Request Cream of Celery in place of cream of potato; added bacon bits; used 2 cups of sharp cheddar cheused 2 cups of sharp cheddar cheese.

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.

Feel free to swap the cherry tomatoes, peas, or other family - favourite veggies for the spinach, and don't hesitate to use leftover beef, pork, or cooked bacon in place of the chicken.

One of my favorite uses for this dressing is to add it to burgers with bacon.

This pumpkin mac and cheese recipe is fairly simple to make: when preparing this dish, make sure to use exactly 14 ounces of whole grain elbow macaroni, as well as four slices of your favorite center - cut bacon.

The «secret», although based on my other recipes probably not all that big of a secret, is that I make use of the rendered bacon fat, which acts as the «oil» in the recipe.

I keep a jar of bacon fat in my fridge, and I figured I might as well just use it for this, but I'm not sure how much I should use.

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.

I used turkey bacon on the top of mine (yum) and added the tiniest bit of chicken boullion (which I figured was okay because my broth was low sodium!

with a mixture made up of gluten free bread (I used Udi's), heavy cream, cheese, bacon, and garlic.

I normally cook bacon for the first use of any cast iron to help with the seasoning.

I used, ham, lardons (chopped bacon) and some chopped olives and finished them off with a mix of cheese.

I used two boxes of wild rice, bacon pieces -LCB- real -RCB-, 1 cream of chicken soup and 1 quart of chicken broth.