Broil bacon until partially cooked, but not crisp.
Cut in half.
Thread pieces of papaya, green onion and scallop with bacon, intertwining onto skewers.
Arrange in broiler pan.
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.
he remaining ingredients except the bacon. Stir well and pour the
in a heavy pot cook bacon until crisp, remove to paper towels.
add leeks, garlic and thyme to pot, saute.
add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
season with salt and pepper.
Heat olive oil over high heat. Cook potatoes for 2 mins. Add bacon and cook for another 2 mins. Add leeks, green beans, zucchini, fish stock and parsley. Season. Simmer for 12 mins, until tender.
Add scallops and mussels and cook for 5 mins, until cooked through. Garnish with parsley and serve with crusty bread.
Cook bacon in large skillet over medium-high heat until crisp. Transfer bacon to large serving bowl.
Discard all but 1 tablespoon drippings from skillet.
Add minced shallots and sea scallops. Cook until browned, 4 minutes.
Transfer scallops to bowl.
Add clam juice to skillet.
Bring to a boil.
Reduce heat and simmer 2 minutes.
Toss with cooked linguine, bacon, scallops, parsley and olive oil.
killet from heat.
Place bacon in a large skillet and
ay out one slice of bacon on the diagonal. Grab one
remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into
Brush scallops with vegetable oil.
Dip in bread crumbs.
Skewer scallops alternately with bacon squares.
Grill over moderate heat 10 minutes or until golden brown;.
-OR-Broil 4 inches from heat source, turning several times during the cooking period.
Serve with lemon wedges.
Fry tortilla in frying pan until puffy.
Take out and wrap tortilla in a moist towel, microwave for 10 seconds.
Remove paper towel and place tortilla on a plate.
Place 2 slices of bacon, 3 slices of ham, rest of bacon, pickles, tomatoes and onions.
Add ranch dressing and wrap it up.
Serve while warm.
nd brown sugar. Lay the bacon side by side on the
Mix peanut butter and cyanne pepper together.
Mound into 3/4\" balls.
Put into freezer for 2 hour or overnight.
Line jelly roll pan with foil.
Wrap bacon compleatly around peanut butter and insert toothpick through so that it sicks out at both ends.
Broil for 5 minute Be sure to keep an eye on it so they don't burn. The peanut butter might leak out but it won't do any damage to the finished product.
Remove from pan and serve with the toothpick still sticking out.
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.
ogether the corn, chopped arugula, bacon, and onions. In a separate
ater. Then sit out each scallop on paper towels to absorb
Partially Cook Bacon for 3-5 minutes in
b>scallop on top of the water chestnut tower.
Spread the bacon
Wrap each scallop with piece of partially cooked bacon. Secure with toothpicks.
ach piece of scallop with a strip of bacon and secure with