Line a large baking sheet with 2 sheets of aluminum foil, making sure pan is completely covered.
Arrange bacon strips on the prepared baking sheet, keeping at least 1/2-inch space between strips. Place pan in the cold oven.
Heat oven to 425 degrees F (220 degrees C). Cook bacon for 14 minutes.
Transfer cooked bacon to paper towel-lined plates. Let cool for 5 minutes for bacon to crisp.
n the fat around each bacon rasher. This will also stop
nd brown sugar. Lay the bacon side by side on the
atch grease.
Place 3 bacon halves side by side on
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cut into small pieces.
Pour 1/2 of the tomato-vegetable juice into a large pitcher. Add cooked bacon, Worcestershire sauce, lime juice, horseradish, pickle juice, green olive juice, hot sauce, celery salt, and cayenne pepper. Stir vigorously. Add remaining tomato-vegetable juice and stir again. Add vodka and stout beer; stir. Pour into ice-filled glasses.
Soak water chestnuts in a bowl with soy sauce for at least 3 hours; drain.
Preheat oven to 350 degrees F (175 degrees C).
Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish. Repeat with remaining water chestnuts.
Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
Meanwhile, mix brown sugar, mayonnaise, and chili sauce in a bowl until dipping sauce is smooth. Serve bacon-wrapped water chestnuts with dipping sauce.
Directions:
Place bacon in a large deep skillet.<
Wash and trim asparagus spears.
Cut bacon strips in half crosswise.
Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed.
Lay on a cookie sheet with sides.
Bake in a preheated 400 degree Fahrenheit oven for 20 to 25 minutes, or until bacon is cooked.
Serve warm or at room temperature.
**Note: You may want to try my Baked Bacon recipe #187790 for 10 minutes, to avoid over cooking asparagus.
irections for sauce:
This recipe makes enough sauce for about
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet.
Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes.
nd heat.
2. Cut bacon into small pieces and cook
Place bacon in a large skillet.
Cook over medium-high heat until evenly brown.
Drain, crumble and set aside.
In a small bowl, mix the cream cheese with mayonnaise until smooth.
Stir in Swiss cheese, onions, bacon & garlic powder.
Place bowl in microwave, and cook for 2 minutes.
Remove and stir well.
Return to microwave, and cook 2-4 minutes longer.
Sprinkle crushed crackers on top.
Serve warm and enjoy!
ogether the corn, chopped arugula, bacon, and onions. In a separate
Stir together sour cream, mayonnaise, cream cheese, Cheddar cheese, chopped onion, tomato and bacon in a bowl until well mixed. Chill for two hours before serving.
o your liking), add reserved bacon and 1/4 cup sour
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two
auliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled peas
vernight in fridge. It's best to marinate for 8 hours
Combine bacon and green pepper in 1 1/2-quart casserole.
Cook at High 3 to 4 minutes or until bacon is crisp.
Stir in remaining ingredients.
Cook, covered, at High, 3 to 4 minutes, then at Medium-low, 10 to 12 minutes.
(Best if prepared day before planned serving time, for flavors to blend.)