medium skillet, cook the bacon over medium heat until crisp
Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.
Place the bacon in a large Dutch oven,
Preheat your oven's broiler.
Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.
Place under your oven's broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.
nd pepper.
Lay 3 bacon strips over the eggs; add
nd brown sugar. Lay the bacon side by side on the
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.
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.
ogether the corn, chopped arugula, bacon, and onions. In a separate
et aside.
Add the bacon to the pan and cook
pound or 1 pound bacon slices into 2 inch lengths
out 2 tablespoons of chopped bacon into the center of
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
oom temperature.
Saute the bacon slices and set aside on
Brown thin strips of bacon in large skillet til golden & crispy. Remove bacon to paper towel lined plate.
In the same skillet saute the onion until it begins to soften and then add the cabbage & cook until the cabbage is tender but not mushy.
Stir cabbage & onion, corned beef & bacon into Simply Potatoes shredded hash brown potatoes & place all in a 9 x 13 casserole dish. Top with the shredded cheese & bake in 350 degree over for 30-45 minutes until cheese is melted & bubbly and everything is hot.
redge with flour.
Melt bacon drippings in a heavy skillet
ausage (into bite sized slices), bacon and add to pot.
erb seasoning.
Slice the bacon into 1/3\" pieces. In
Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739
lour.
Place lard and bacon into a large skillet over