0 minutes.
Puree the soup using an immersion blender until
Preheat oven to 325.
Line large baking dish with bacon.
Pour rice evenly over top of bacon.
Place chicken on top of rice.
Season chicken with salt, pepper, poultry seasoning and paprika.
Mix together soup, broth, milk and pour over chicken and rice.
Cover and bake for 3 hours at 325.
Uncover and bake for 15 minute more.
Brown beef in soup pot with bacon strips.
Add other ingredients, except frozen vegetables and crab meat.
Cook 3 hours or until meat is tender.
Add rest of ingredients and simmer covered until vegetables are done.
If you want it hotter, add a few dashes of Tabasco sauce, or have it available on serving.
he scallions, garlic and jalapeno with the vegetable oil.
Grill
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
To make the soup, you simply place all the
aper towels.
Fry the bacon in the oil for 4
hrough, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs
Heat the oil in a large saucepan on medium heat. Saute the carrot, onion and celery for 3-4 mins, until tender. Stir in the tomato paste.
Add the stock, cabbage and potato. Bring to a boil. Reduce the heat to low; cover and simmer, stirring occasionally, for 20 mins.
Add the remaining vegetables and cannellini beans. Simmer, uncovered, for 10 mins. Add the bread. Simmer for 3 mins. Season to taste.
Cook bacon in a small skillet until crisp. Serve the soup topped with bacon, shaved Parmesan cheese and freshly ground black pepper.
one; set aside.
Fry bacon in separate pot (the one
minutes.
Puree the soup using an immersion blender, or
ogether 3/4 cup flour with salt, pepper, garlic and paprika
Cook bacon in soup pot till browned but still limp.
Remove bacon from pan and reserve two tablespoons bacon fat.
Cook carrots,onions, and celery in bacon fat over medium heat till soft.
add beans and broth to soup pot with bacon and veggies.
Bring to boil and turn heat down to simmer for 1/1/2 hours.
Season with celery salt and pepper and serve with crusty bread and butter.
edium heat. Lightly coat pan with oil and cook 1/2
Bring a large pot of water to a boil. Add dumplings and gently simmer for about 5 mins over medium heat. Rinse under cold water, drain and add tomatoes.
Heat 1 tbsp oil in a frying pan and fry bacon until crisp. Remove and drain on paper towels. Add dumplings and tomatoes, toss in bacon fat then remove and set aside to cool.
Whisk mustard and vinegar, season to taste then whisk in remaining oil. Toss with bacon, dumplings, tomatoes and chives. Let marinate for 1 hour. Toss with lettuce and serve.
Saute bacon and onion together until lightly
Heat a nonstick frying pan. Fry bacon for 1-2 mins per side, until crispy. Remove and keep warm.
Heat 1 tbsp butter in a frying pan, add 2 slices of bread, break an egg into each hole and cook over medium-low heat for 1-2 mins. Flip over and cook for another 1-2 mins. Repeat with remaining bread and eggs.
Drizzle maple syrup over top and garnish with chopped chives. Serve with bacon.
Cook butterbeans according to package directions, and set aside.
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Saute green onions and garlic in drippings until tender.
Stir in beans, parsley, salt, and pepper; cook just until thoroughly heated. Sprinkle with bacon.
ven over medium heat. Add bacon; cook 5 minutes or until
Cook bacon in 12-inch non-stick