Beat together garlic, parsley and butter. Transfer to plastic wrap
Stir in oats and sugar. Whisk buttermilk and eggs in a medium
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.
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.
Cook bacon in a large stockpot
b>and garlic for 1-2 minutes in hot olive oil. Add bacon
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towel and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add green beans and bell pepper to skillet.
Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
Add broth.
Cover and cook until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl. Sprinkle with bacon and serve.
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.
Brown bacon.
When crisp, remove bacon from pan and drain fat.
Add the olive oil and shallots and saute 1-2 minutes.
When shallots are tender, add brussels sprouts and cook for 2-3 minutes on medium high heat until they are soft.
Add broth and bring to a boil.
Cover pan and turn heat down to medium low.
Cook for 10 minutes or until tender.
Top with bacon and serve.
b>and place in the refrigerator or freezer while you work with
In a large casserole, place green beans and margarine.
Microwave greenbeans to desired doneness.
Just before serving, top with bacon and blue cheese.
Toss to mix.
Do not add blue cheese too far ahead of time.
If you have to reheat, it melts and turns into an un-appetizing mess!
ace the potato wedges on a baking sheet and drizzle with 3 tbsp
b>and the apple juice. Place the goose breast on top and season with
owl, mix the mayonnaise and yogurt and season with salt and black pepper. Fold
extra-large bowl. Cook bacon in heavy large pot over
omatoes in a roasting pan and toss with 2 tsp oil. Season
Cook the bacon in a medium skillet until crispy. Add sliced pears and cook 1 min, stirring. Mix grated potato with egg yolks in a large bowl; season.
Heat butter in a large skillet on medium heat. Add spoonfuls of the potato mixture in batches. Cook for about 3 mins, turning, until golden.
Serve pancakes with dollops of creme fraiche. Top with bacon and pears. Garnish with chopped thyme.
eef in a bowl with the onions, egg and cheese. Stir to
egg and 2 tbsp