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Archive for the ‘Bacon’ Category

Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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  • 6 slices bacon, cut into 1/4 inch pieces
  • 1 medium onion, chopped into 1/2 inch pieces
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 lb sharp cheddar cheese, cut into 1 inch cubes
  • salt and pepper to taste
  1. In a small pot, sauté bacon over medium heat until it turns brown and the fat turns to liquid.  Spoon out a few tsp of bacon fat, leaving about 2 tbsp in the pot. 
  2. Add chopped onions and cook it, stirring often, until it’s soft and see-through, about five minutes.  Turn heat down to low, add flour, and slowly stir in milk.  Stir until mixture thickens slighly, about one minute.  Add cheese, and mix well until it melts completely and there are no lumps. 
  3. Season with salt and pepper.  Pour into a fondue pot or heavy serving dish and serve immediately.

What to dip: Baked french frieds or potato wedges, vegetables like carrots, tomatoes, cauliflower or celery, tortilla or pita chips

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Makes 4 servings

  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados, halved, seeded, peeled, and coarsely chopped
  • 6 slices bacon, crisp cooked, drained, and crumbled
  • 2/3 cup chopped fresh basil
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup finely shredded Pecorino Romano cheese
  1. Cook pasta according to package directions. Drain.
  2. Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

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Serves 16

  • 4 large eggs
  • 3/4 cup ketchup
  • 3/4 cup barbecue sauce
  • 3/4 cup instant minced onion soup
  • 1/2 cup water
  • 1/4 cup sweet pickle relish
  • 2 tbsp Dijon mustard
  • 2 tbsp minced garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups plain dried bread crumbs
  • 1 bag (8 oz) cheddar cheese crumbles
  • 12 slices ready to eat bacon, cut crosswise in 1/4″ wide strips
  • 5 lbs ground beef
  1. Have ready sixteen 18″ long pieces nonstick foil and 2 rimmed baking sheets. 
  2. Lightly beat eggs with fork in 6 qt bowl or pot.  Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon. 
  3. Add beef and mix thoroughly with your hands. 
  4. Put 1 cup meat mixture in middle of each piece of foil.  Pat each into a 4″ on 2 1/2″ wide loaf.  Without pressing down meat, bring up dies of foil and fold over twice to seal; double-fold foil at both ends.  Place on baking sheets and freeze until firm.  When firm, place 4 in each of 4 gallon size Ziploc freezer bags.  Seal, label and freeze up to 3 months. 
  5. To bake: Defrost.  Heat oven to 425°F.  Unwrap meat loaves; place on nonstick-foil-lined rimmed baking sheet.  Bake 20-25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F. 

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Makes 12 servings

  • 1 pkg (8 oz) cream cheese softened
  • 1 cup (4 oz) shredded sharp Cheddar cheese
  • 1 tbsp Dijon mustard
  • 3 tbsp real bacon bits
  • 3 tbsp sliced green onions, divided
  • crackers
  1. Beat cream cheese and shredded cheese in medium bowl with electric mixer on medium speed until well blended. 
  2. Stir in mustard, bacon and 2 tbsp of the onions.  Transfer to serving bowl, if desired; cover. 
  3. Refrigerate several hours or until chilled.  Let stand at room temperature 30 minutes before serving.  Sprinkle with remaining 1 tbsp onions.  Serve with the crackers. 

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Makes 12 servings

  • 1/2 cup sour cream
  • 1/2 cup Ranch dressing
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup real bacon bits
  • 2 tbsp green onion slices
  • toasted chips
  1. Mix all ingredients except chips; cover. 
  2. Refrigerate at least 1 hour or until ready to serve. 
  3. Serve as a dip with chips. 

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Makes 8 servings

  • 2 (8 oz) cartons plain yogurt
  • 6 tbsp mayonnaise
  • 1/4 cup minced green onions
  • 1/4 cup real bacon pieces
  • 1/4 tsp paprika
  • 8 drops hot sauce
  • 2 garlic cloves, crushed
  • 4 oz baked tortilla chips (about 24 chips)
  1. Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes.
  2. Scrape into a bowl using a rubber spatula. Stir in mayonnaise and next 5 ingredients (mayonnaise through garlic).  Cover and chill. Serve with tortilla chips.

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