et aside.
Cook the bacon over medium heat until crispy
br>Cut each strip of bacon in half. Arrange strips in
ater and save for another recipe. Wash potatoes and cut into
*NOTE: Can use pepper bacon instead in which case you
ogether the corn, chopped arugula, bacon, and onions. In a separate
Cook pasta according to package directions. Drain tomatoes, reserving some of the oil. Cut tomatoes into julienne strips.
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble.
Drain pasta, shake off excess water and place in a large bowl. Add tomatoes and pesto; mix well. Add bacon and Romano and toss well. For a moister consistency, add some of reserved sun-dried tomato oil. Season with black pepper. Serve immediately.
he oil, then add the pepper, bacon and garlic and cook stirring
Break up crisp bacon and sprinkle half of it into bottom of a 9-inch pie plate.
Make following custard:
Put into a bowl and mix well the 2 whole eggs plus 2 yolks, Dijon mustard, dry mustard, cayenne pepper, bacon fat and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (do not boil).
Pour scalded cream into the custard mixture.
Bake at 300\u00b0 for 35 minutes.
Remove.
When set, sprinkle with remaining cheese, bacon and parsley.
Serve warm.
Cut slices of bacon in half. Cook bacon half way (should not be crisp). Combine Jack Daniel's(R) Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later).
Dip shrimp into half of sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Place on greased hot grill, basting with remaining sauce mixture. Grill for approximately 4 to 6 minutes (depending on size of shrimp).
nd brown sugar. Lay the bacon side by side on the
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
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.
/2 inch pieces. Cook bacon pieces over medium to medium
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.
ground pork, green onion, red pepper and garlic.
Form into
Worcestershire sauce, and black ground pepper. Mix only enough to combined
Fry the diced bacon until slightly crisp, pour out bacon and grease and
ven add bay leaves and pepper bacon. Cook over medium heat until
ugar on each slice of bacon to generously coat each strip
ot place large chunks of bacon and cook in pot until