formido/recipes-20k huggingface dataset:
bacon  lettuce and tomato sandwich soup
in a heavy bottom dutch oven melt butter over medium high heat
add bacon and saut two to three minutes
add onions , celery , bell pepper and garlic
saut three to five minutes or until vegetables are wilted
sprinkle in flour and , using a wire whisk , blend well into bacon / vegetable mixture
add chicken stock , stirring constantly , until well incorporated
add lettuces and tomatoes and fold well into the soup
add heavy whipping cream
season to taste using thyme , basil , salt and pepper and allow to cook for an additional fifteen minutes
when ready to serve , ladle soup into individual bowls and garnish with toasted croutons
bacon  lettuce and tomato soup
dissolve bouillon cubes in water
set aside
cook bacon in a large dutch oven until crisp
remove bacon , reserving 2 tbs
drippings in dutch oven
drain bacon on paper towels
add onion and celery to drippings , and saute until transparent , stirring frequently
drain
add bouillon , tomatoes , and next 6 ingredients
bring to a boil
reduce heat , and simmer , uncovered , 20-25 min
add lettuce , and cook 2 min or until lettuce wilts
top with bacon and croutons
serve immediately
yield: 5 cups
bacon  lettuce    tomato dip
place cream cheese in a bowl, gradually stir in dressing, mix well, remove seeds from tomato, dice tomato, reserve 1 tablespoon for garnish, chop bacon , celery and onion, add tomato , bacon , celery , onion , and sugar to cream cheese mixture, mix well, cover, refrigerate at least 3 hours to allow flavors to blend, to serve , line serving dish with optional lettuce leaves, fill with dip, garnish with reserved tomato, serve with any variety of crackers desired
bacon  mushroom and pepper jack cheese omelet
lightly spray 8-inch skillet with no-stick spray
heat skillet over medium heat
in a bowl beat together eggs , milk , salt and pepper until frothy
pour into heated skillet
cook , uncovered , without stirring for about 4 minutes and eggs start to set
as eggs start to set , run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath
when eggs are almost set , sprinkle the crumbled bacon pieces , sliced mushrooms and pepper jack cheese down the center of the omelet
let cook another 1 to 2 minutes , or until eggs are set throughout and the cheese is just starting to melt
fold the omelet in thirds by folding one side of the omelet over the filling , and then folding the other side over the first side
transfer the omelet to a plate
garnish the top of the omelet with sliced black olives and green onion slices
bacon  onion and tomato frittata
in medium , broilerproof , nonstick skillet , cook bacon until crisp
using slotted spoon , transfer bacon to paper towels to drain
pour off all but 1 tblsp drippings from skillet
add olive oil to skillet
add sliced onion and cook over medium-high heat until golden , stirring frequently , about 5 minutes
reduce heat to medium-low
add chopped tomatoes and cook until almost all liquid evaporates , stirring frequently , about 10 minutes
preheat broiler
whisk eggs in large bowl until frothy
whisk in bacon , basil and season to taste
pour into skillet with vegetables
cook over medium heat until bottom is just golden and top is still unset , occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath , about 10 minutes
sprinkle top with parmesan cheese
broil frittata until top puffs and turns golden , about 3 minutes
slide frittata onto platter
serve warm or at room temperature , cutting into wedges
bacon  onion    cream cheese stuffed mushrooms
preheat oven to 350 degrees
in large skillet , add bacon pieces , cook until done
set aside bacon
cook onions in bacon fat until cooked
set aside with bacon
allow grease to drain as much as possible
place each of the mushroom caps into a mini-muffin tin and set aside
in a small mixing bowl , add cream cheese , garlic , and pepper
combine ingredients well
add onion and bacon to mix
take a plastic storage back and place the bacon mixture into it , and push all the mixture down into one corner
snip the corner of the bag to allow the bacon mixture to be pushed through
squeeze the bacon mixture in to each of the mushroom caps , until all caps are filled
place the mushrooms in the oven for 10-12 minutes until bacon mixture is light brown
enjoy !
bacon  pepper and potato frittata
in a non-stick skillet saut the bacon until almost crisp, drain the bacon grease, add the green onions , red pepper , and mushrooms, saut and stir for approximately 1 minute, add the potato and season with salt and pepper, in a separate bowl beat the eggs with the milk, pour the mixture into the pan and top with grated cheese, do not stir, cover with a lid and cook on medium low for approximately 20 minutes, serve in wedges topped with a teaspoon of you favorite salsa
bacon  potato   broccoli
fry 5 slices of bacon
remove bacon
in remaining bacon grease , fry potatoes , broccoli , and onion until tender
meanwhile , in a medium saucepan , melt butter
add flour , salt and cheese
heat until cheese melts
if you choose to use cheddar cheese 1-cup of milk needs to be added to the sauce or it will be too thick
in a greased casserole dish , mix vegetable , crumbled bacon , salt and pepper
pour cheese sauce ontop
bake at 350 for 30-40 minutes
bacon  potato and bean chowder
heat oil in large pot, cook bacon , onion and garlic for 3 minutes, add potatoes , cook further 5 minutes, stir in can of three bean mix and stock, bring to the boil , reduce heat and simmer till potatoes are tender, season and stir in cream
bacon  potato and onion frittata
brown bacon in nonstick skillet , with ovenproof handle , 5 minutes, transfer bacon to papertowel to drain, pour off all but 1 tablespoon fat, add potato , onion and rosemary, cover, lower heat, cook , turning slices , until tender , about 10 minutes, whisk eggs , water , salt and pepper in bowl, pour over potatoes, stir in bacon, sprinkle with paprika, bake , uncovered , in 350 degree oven until set , 8 to 10 minutes
bacon  potato  carrot  onion casserole
in large pot , put potato chunks in 2 qts of water and bring to boil , cover and cook about 10 minutes
drain
in frying pan , cook bacon until slightly crisp
take out of pan to cool
add diced onions and boiled potatoes , cook until slightly browned
use 1 tblsp of oil or bacon grease to coat a 4 qt casserole dish
add onions and potatoes
cut cooked bacon into pieces
preheat oven 350
in mixing bowl , add bacon , grated carrots
pimentos , mayonnaise , margarine , sour cream , celery seed , bonapetite seasoning , yellow mustard , salt and pepper
mix well
if you don't have that seasoning , use 1 clove crushed garlic or 1 tsp minced fresh garlic in a jar , the salt and white pepper
caution: use mustard only if you love the flavor of mustard because it will really flavor when combined with the mayonnaise
pour over potatoes and onions
cover the casserole
cook one hour
if refrigerated allow an extra 10 minutes cooking time
after cooking let set 10 minutes
addition: serve a bowl of grated cheese on the side to sprinkle on top of each serving if desired
bacon  potato  white bean and red pepper soup
place the bacon in a large saucepan and cover with water
simmer over moderately high heat for 5 minutes
drain and pat dry the bacon on paper towels
wipe out saucepan and return the bacon to pan
fry over medium high heat until golden and crisp about 4 minutes
drain the bacon on paper towel , discard all the fat from pan and wipe out with paper towels
reserve bacon on the side
add butter to pan and reduce heat to moderate heat
add vegetables and saute until soft
add broth and simmer until potatoes are soft and start breaking down
simmer for 45 minutes and serve with crumbled bacon on top
bacon  shrimp  and corn chowder
in a stockpot , cook 3 slices of the bacon until crisp, remove bacon , drain and crumble, set aside, reserve 2 tablespoons bacon drippings, add the onion and saute in bacon drippings until tender , about 8 minutes, placed chopped pototoes over onions and add enough water to cover the potatoes, add 1 tsp of mrs dash, bring to a boil , reduce heat to medium and cook until potatoes are tender, meanwhile , cook remaining bacon, drain and crumble, add corn , bacon and shrimp and cook until the shrimp are opaque, remove from heat and let cool slightly, stir in evaporated milk, stir in light cream, stir in milk, add 2 tsp mrs dash, reheat soup to just boiling , but do not boil, add salt and pepper to taste, remove from heat and cool, refrigerate overnight and slowly reheat to serve
bacon  slaw and tomato sandwich
in a large skillet , fry the bacon over medium heat until it's crispy , set it aside on a paper towel to drain
toast the bread so that it's crisp and brown on the outside , and firm but softer on the inside
let the slices cool briefly , then spread equal amounts of mayonnaise on each slice
spread the 1 / 4 cup slaw on two of the slices of bread
cut the tomatoes into 1 / 4-inch-thick slices
arrange the slices evenly on top of the slaw , and season them with a sprinkling of salt and a generous amount of pepper
top with the bacon and the other piece of bread
press each sandwich down gently , and cut it in half diagonally with a serrated knife
bacon  spinach and feta muffin loaf
preheat oven to 180c
grease a 21cm x 10cm loaf pan
remove rind and most of the at from bacon and chop
add bacon and onion to a medium non-stick frying pan
cook and stir for 5 minutes or until bacon is crisp and onion is soft
remove from pan reserving a 1 / 4 of the bacon mixture
add spinach and oregano to pan
cook and stir until just wilted and remove from pan and cool slightly
sift flour and salt into a large bowl and make a well at the centre and add oil , egg and milk and stir until just combined
gently fold in spinach mixture and feta until just combined
spoon mixture into prepared pan and top with reserved bacon mixture and extra feta
bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean
stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter
bacon  spinach  and egg scramble
fry chopped bacon in a non stick skillet, beat together egg , egg whites , milk , salt , and pepper, when bacon is almost done , add chopped spinach and saute until just wilted, add egg mixture and scramble, top with cheddar cheese
bacon  swiss and mushroom meatloaf
preheat oven to 350 degrees, in a large skillet , cook bacon until crisp but not burned, remove with a slotted spoon to paper towels to drain and cool, remove all but a tablespoon of the bacon fat from the, skillet and saute the mushrooms and onions until tender, allow to cool slightly, in a large bowl , mix the beef , egg , and milk, add the, mushroom / onion mixture , all but a few spoonfuls of the, swiss cheese and all but one tablespoons of the bacon, bits, add the corn flake crumbs and mix well until blended, shape into a loaf and place in a large loaf pan, bake at 350 for about an hour , or until cooked through, drain fat from the pan and sprinkle the reserved cheese, and bacon on top, bake an additional 5 minutes , or until, cheese is bubbly, allow to rest for 10 minutes before slicing, yield: 4 to 6, servings
bacon  swiss chard  potato  and vegetable soul satisfying soup
i think it's easier to cut bacon when it's just out of the freezer
anyway , cut the bacon across the strips , cutting it into small cross-sections of bacon strips
add the bacon to a heavy-bottomed large soup pot over a medium flame
render the bacon fat , stirring frequently to keep it from burning to the bottom of the pan
once the bacon is crispy , remove it to a papertowel lined bowl / plate with a slotted spoon
into the hot , delicious bacon fat add the carrots , celery , onion , swiss chard stalks , and bay leaves
saute until vegetables soften , release liquid , and brown a bit
the browning will develop additional flavor that will help to flavor your soup
once the veggies have caramelized a bit , add the garlic , potatoes , and black pepper
saute a few minutes until garlic is fragrant but not burnt
add the swiss chard leaves , and stir well
the garlic and vegetable infused fat should evenly coat and cling to the contents on the pot
add the chicken stock , enough to cover the veggies , cover the pot , and over a high flame bring to a boil , and reduce heat to simmer
keep the soup at a bare simmer for 30 - 45 minutes or so , stirring occasionally , until vegetables are done to your liking
taste and adjust the salt and black pepper
at this point , you can enjoy the soup as is , or you can use an immersion blender to further meld the flavors
serve hot how you like it
with the crunchy bacon pieces , crusty bread , drizzled with a little olive oil , topped with a dollop of sour cream , dusted with a fresh turn of black pepper--the options are endless
bacon  tomato   parmesan rolls with rosemary mayonnaise
to make the rosemary mayonnaise , place the mayonnaise , rosemary , lemon juice salt and pepper in a bowl and mix to combine
set aside
cook bacon in a fry pan over medium heat both sides until crispy
cut the tops off the rolls , scoop out the centres and discard
spread the rosemary mayonnaise on the inside of each roll
layer the inside of the roll with rocket , bacon , basil , tomato , capsicum , parmesan and a little more rocket and replace the roll tops
bacon  tomato   spinach pizza
preheat oven to 425 degrees
coat a 12-inch pizza pan with cooking spray
press dough onto pan
spread alfredo sauce over dough , leaving a half-inch border
sprinkle with 1 / 2 cup cheese
top with spinach , tomatoes , and bacon
sprinkle with remaining 1 / 2 cup cheese
bake until heated through and cheese is melted and lightly browned , 15-18 minutes
bacon  tomato avocado sandwich
toast the bread and then spread on the butter then the mayo while the bread is still warm
top one slice of bread with the sliced tomato , sliced avocado and bacon
top the sandwich with the second slice of bread
enjoy !
bacon  tomato    cheese on toast
toast bread
place bacon on top
then tomatoes
now cheese
toast in toaster oven or microwave
you may put the ingredients on differently after you get the hang of them-- darn i don't have any bacon !
bacon  tomato  camembert sandwich   smorrebrod
spread bread with soft butter
cover with severaly layers of very crisp bacon slices
top with alternating rows of thin tomato slices and slices of ripe camambert cheese
bacon swiss chard   vacherin cheese quiche
in a large skillet over medium high , cook bacon until just turning cirspy , if there is lots of grease , drain some off
add swiss chard and onions cook until tender , set aside to cool for 10 minute use a slotted spoon to drain excess liquid
in a medium bowl , whisk eggs , half and half , salt pepper and thyme
add shredded cheese to chard and bacon , transfer to prepared pie crust , pour the egg mixture into the crust , stir gently to eliminate any large clumps or air bubbles
bake for 20 minute at 400 degrees
reduce oven temperature to 325 , bake until center is set , about another 40 min , allow to cool for 15 minute before slicing
serve warm or cool
bacon almond green beans
place beans in large saucepan and cover with water, bring to a boil, cook , uncovered , for 8-10 minutes or until crisp-tender, meanwhile , melt butter in a large skillet over medium heat, stir in the brown sugar , soy sauce and worcestershire sauce, cook for 1 minute or until sugar is dissolved, drain beans, add to the skillet, cook and stir for 2 minutes or until heated through, sprinkle with bacon and almonds, toss to coat, serve with slotted spoon
bacon apricot appetizers
heat oven to 350 degrees farenheit
wrap 1 / 2 slice of bacon around an apricot half , secure with a toothpick
place on ungreased cookie sheet and bake 20-25 minutes or until the bacon is brown & crisp
turn once during baking
while the bacon is cooking mix the jam & soy sauce in a saucepan and cook over low heat until the jam has melted and mixed with the soy sauce
remove bacon / apriots from oven and place on paper towels to remove excess grease
serve dipping sauce with the bacon-apricot appetizers
bacon bourbon jam
divide bacon between two large skillets and cook over medium-high heat , stirring frequently , until fat is rendered and bacon is lightly browned and starting to crisp , about 20 minutes
transfer bacon to paper towels to drain
reserve 1 tablespoon bacon fat and discard remainder
add bacon fat , onions and garlic to one skillet and cook , stirring frequently , until onions are softened and translucent , about five minutes
add vinegar , brown sugar , maple syrup , coffee , and bourbon
bring to a boil and cook for two minutes , stirring and scraping browned bits from bottom of skillet with wooden spoon
add bacon and stir to combine
transfer mixture to a six-quart slow-cooker and cook on high , uncovered , until liquid has reduced and thickened slightly and bacon is a deep burnished brown , 3 1 / 2 to 4 hours
transfer mixture to food processor and pulse until coarsely chopped
let cool , then transfer to airtight jars
store in refrigerator for up to one month
bacon broccoli cheese ball
1
in a bowl , beat cream cheese , cheddar cheese and pepper until blended
stir in broccoli
shape into a ball and roll in bacon
cover and refrigerate
2
remove from the refrigerator 15 minutes before serving
serve with crackers
my
i like to grate cheddar cheese because it mixes into the cream cheese better
i also just mix the bacon pieces into the ball , that way every one gets bacon with their cheese
i made this as one on my appetizers for a large group
it was very good
most cheese balls are rolled in nuts preventing allergy sufferers from having some
this was great because these people could actually enjoy this appetizer
i would recommend it to others
i served this with 2 other appetizers so it didn't get all eaten but it was over half gone
i did steam the broccoli first just because i prefer the flavor of cooked to raw
i also added some mrs
dash garlic and herb seasoning and paprika just to add a little spice
bacon butterscotch chip cookies
preheat oven to 350f
line a cookie sheet with silpat , parchment paper will also work
whisk together flour , baking soda and baking powder & salt , set aside
using an electric mixer , beat the butter , brown & white sugar till smooth
add 1 egg , beat till blended , then add the last egg , and vanilla extract
slowly add the flour mixture , a little at a time , till it's mixed well
stir in bacon and butterscotch chips
drop by tablespoons onto cookie sheets
bake in oven for about 10 - 12 minutes , or until the edges turn golden brown
remove from oven , let cool for a few minutes on the sheet then move to a wire rack
bacon cheddar cheese ball
combine all ingredients, mix well then form into a ball, cover with plastic wrap and efrigerate overnight to blend flavours, delicious !
bacon cheddar dip
mix all ingredients except crackers , cover, refrigerate 1 hour, serve with crackers
bacon cheddar muffins
preheat oven to 400 degrees
line a dozen muffin cups with paper liners and set aside
cook bacon in large skillet or microwave until crisp
transfer to paper towels to drain
reserve 2 tablespoons bacon fat from pan
whisk together flour , cornmeal , baking powder , salt , and pepper in a large bowl
then stir cheese into mixture
in a small bowl , beat together egg and milk
stir into dry mixture
crumble bacon
add bacon , reserved bacon drippings and melted butter to batter
fold until blended
spoon batter into prepared muffin pan
bake about 20 minutes
let cool for 10 minutes before serving
bacon cheddar pinwheels
heat oven to 350f unroll dough and separate into 2 long rectangles, press each into 12x4-inch rectangle , firmly pressing perforations to seal, spread dressing over each rectangle to edges, sprinkle each with bacon , cheddar cheese and onions, starting with one short side , roll up each rectangle, press edge to seal, with serrated knife , cut each roll into 8 slices, place cut side down on ungreased cookie sheet, bake 12 to 17 minutes or until edges are deep golden brown, immediately remove from cookie sheet, serve warm
bacon cheddar chive scones
preheat the oven to 425f lightly grease a baking sheet , or line it with parchment
whisk together the flour , salt , baking powder , and sugar
work the butter into the flour until the mixture is unevenly crumbly
mix in the cheese , chives , and bacon till evenly distributed
add cup of the cream , stirring to combine
try squeezing the dough together
if its crumbly and wont hang together , or if there are crumbs remaining in the bottom of the bowl , add cream until the dough comes together
transfer the shaggy dough to a well-floured work surface
pat the dough into a smooth 7" disk about " thick
transfer the disk to the prepared baking sheet
use a knife or bench knife to cut the disk into 8 wedges , spreading the wedges apart a bit on the pan
brush the scones with a bit of cream
this will help their crust brown
bake the scones for 20 to 25 minutes , until theyre golden brown
remove them from the oven , and cool right on the pan
serve warm , or at room temperature
yield: 8 large scones
bacon cheese dip    southern living
process first 5 ingredients in a blender or food processor until smooth , stopping to scrape down sides
stir in half of bacon
cover and chill 2 hours
let stand at room temperature 15 minutes before serving
sprinkle with remaining bacon
garnish with parsley and crumbles , if desired
bacon cheese pull aparts
preheat oven to 350f, spray 11x7" or 12x8" glass baking dish , with cooking spray, in a large bowl , beat egg and milk with wire whisk until smooth, separate dough into 8 biscuits, cut into quarters, gently stir biscuit pieces into egg mixture to coat evenly, fold in bacon , cheese , mushrooms and onions, spoon mixture into sprayed dish, arrange biscuit pieces in a single layer, bake for 23-28 minutes or until golden brown, cut into squares or just apull-apart, serve warm
bacon cheese topped chicken
in a bowl , combine the mustard , honey , 1 1 / 2 t
oil and lemon juice
pour 1 / 2 cup into a large resealable plastic bag
add the chicken
seal bag and turn to coat
refrigerate 2 hours
cover and refrigerate the remaining marinade
drain and discard marinade from chicken
in a large skillet over medium heat , brown chicken in remaining oil on all sides
sprinkle with salt , pepper and paprika
transfer to a greased 11 x 7 x 2 inch baking dish
in the same skillet , saute mushrooms in butter until tender
spoon reserved marinade over chicken
top with cheeses and mushrooms
place bacon stirps in a crisscross pattern over chicken
bake , uncovered , at 375 for 20-25 minutes or until a meat thermometer reads 160
sprinkle with parsley