>bacon grease.
To the bacon grease in skillet, add the sliced onions
Heat butter and olive oil in a large pan over medium heat.
add onions and 1 tsp salt.
Cook, stirring occasionally until onions are deep brown and caramelized.
While onion is cooking, fry up bacon in a large skillet.
Cook all the bacon and drain on a paper towel, leave drippings in the pan.
Mix flour, 1 tsp of salt and 1 tsp pepper.
Dredge livers in flour, making sure to coat evenly.
Cook livers in bacon fat until all sides are brown and crispy. You may have to do this in batches.
Serve with bacon and onions.
Blanch Haricot verts.
Fry bacon with onion until crispy and onions are caramelized.
Add bacon and onions to the blanched beans.
Add vinegar and sugar mix well and serve.
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
Coat with mixture of flour, salt and pepper.
Place bacon and onion in a 2-quart casserole.
Cook in microwave, covered, on Full power for 8 to 10 minutes or until bacon is almost crisp.
Remove bacon and onions.
Add liver to bacon fat.
Cook on Full power for 5 to 7 minutes or until liver is no longer pink.
Turn liver over halfway through cooking time.
Put onions and bacon on top of liver.
Cook on Full power for 1 minute or until heated through.
b>and cook the lardons or bacon cubes together with the diced onions
eat.
Add bacon and cook, stirring until bacon is browned and still soft
Blanch Brussels sprouts and onions in boiling salted water for 6-8 mins. Shock in ice water. Drain.
In a large frying pan, saute bacon until crispy. Drain on paper towels. Add garlic, Brussels sprouts, onions and chicken broth to pan. Saute until broth is evaporated and Brussels sprouts are cooked through. Toss with bacon and season.
he bacon and cook for about a minute, then add the onions and cook
he flour, yeast, salt, sugar and 1 1/4 cup lukewarm
f necessary from the bacon. Cut the bacon into 1/4 inch
egrees F.
Rinse fish and pat dry.
Sprinkle fish
tbsp butter.
Add bacon and cook over moderate-low heat
b>and stir bacon and onions in a skillet over medium heat until bacon is crisp and onions
Dice the bacon and onions and finely chop the parsley.
lace potatoes in food processor, and pulse until finely chopped. Add
Steam potatoes in a steamer basket for 15-20 minutes until they are tender. Remove from the heat and set aside until they are cool to handle.
Slice potatoes thickly and transfer to bowl. Sprinkle the potatoes with vinegar, salt and pepper. Add the celery, cooked and crumbled bacon, and parsley.
In another bowl, combine the mayo, sugar, salt and pepper to taste. Pour dressing over potatoes. Add the green onions and toss gently.
Taste for seasonings and add salt and pepper if needed.
Refrigerate for several hours before serving.
pinach leaves.
Add water and salt to skillet. Bring to
Heat 1-inch salted water to boiling.
Add potatoes.
Cover and heat to boiling.
Cook 20 to 25 minutes or until tender.
Place cooked potatoes in baking dish; add salt, pepper and butter. Sprinkle the bacon and onions on top, then add grated cheese. Cover dish until cheese melts.
Serves 6 to 8.
beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk