he dry packet of Applewood Smoked Bacon Flavored Mashed Potatoes in half
hrough.
Meanwhile cook the bacon until crispy and drain on
large skillet. Saute shallots, smoked bacon and mushrooms for 3 minutes
Dice the hickory smoked bacon and fry in a large
side.
Reserve 2 tablespoons bacon drippings.
Saute mushrooms, onions
Cook bacon until crisp; drain and crumble.
Reserve for garnish.
Boil potatoes until fork-tender; peel and slice into thin circles.
(Do not dice.)
Combine all remaining ingredients except garnish; mix well and pour over warm potatoes.
Mix very gently to prevent potatoes from breaking into pieces.
Place in serving bowl; cover and keep at room temperature until ready to serve.
When ready to serve, garnish with bacon, green onion and parsley.
Serves 6.
r Dutch oven, add the bacon and canola oil, turn the
.\tLay half of the bacon out next to each other
Cook bacon in a small frying pan
Cook the thinly sliced bacon until transparent.
Chop the garlic and saute it in the bacon fat. Saute the spinach with the bacon and garlic until just cooked.
Season to taste with salt, pepper and nutmeg.
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
Cook bacon and set aside on paper
Add the green onions, bacon and 3/4 cup buttermilk
Spread butter very thinly on one side of all 4 slices of bread and toast till golden brown.
Cook the bacon in a skillet over medium heat till it's crisp, about 4-6 minutes and drain on paper towels.
To make the aioli, whisk the mayo and lemon juice together and season with salt and pepper.
Spread the aioli on the buttered side of all the bread slices, top 2 of the slices with arugula, tomato and bacon and then place remaining two slices, aioli side down, on the 2 sandwiches.
Cut in half and serve.
Heat oil in a large soup pot and fry the bacon until the fat begins to run.
Add carrots, onion, celery and cook over high heat and stirring as needed until the edges of the vegetables begin to brown.
Add lentils, tomatoes, garlic and stock.
When this comes to a boil, put the lid on and reduce heat, allowing to simmer as gently as possible.
Simmer for 45 minutes, then add the cabbage.
Cook an additional 15 minutes.
Adjust seasonings with salt and pepper.
Stir in parsley, and serve immediately.
killet over medium heat, cook bacon until browned. Stir in the
Take 2 small casserole dishes and place scallops and butter in them, divide equally. Place in 450 degree oven for 8-10 min or until scallops have slightly blistered. Remove from oven and drain butter and any excess juices. Top with cooked bacon and cheese and place back in oven for 2 minutesor until cheese has melted.
Enjoy!
Heat up bacon drippings in a large saucepan.<
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two
5 slices applewood smoked bacon.
1 Tbs unsalted butter.<