formido/recipes-20k huggingface dataset:
bacon  n eggs crescent sandwich
heat oven to 375 degrees
separate crescent dough into four large rectangles
place two rectangles in ungreased 8-or9-inch square pan
press over bottom and 1 / 2 inch up sides to form crust , sealing perforations
place cheese slices over dough
sprinkle with bacon and onions
blend celery salt , milk and eggs
pour over bacon and onion
separate remaining crescent dough into triangles
arrange triangles over bacon-egg mixture
do not seal
bake at 375 degrees for 30 to 35 minutes or until golden brown and filling is set
bacon  n pinto beans
cover the beans with water in a heavy saucepan and bring to a boil , drain
cover with water again , about 2" above the beans
add all the remaining ingredients , except salt
bring to a boil , reduce heat to low and simmer uncovered until the beans are very soft
add more water if necessary
keep the beans submerged , takes approximately 3 1 / 2 hours
season with salt to taste
if the beans are too liquid cool and sit overnight
reheat to serve , stir frequently so the beans do not stick
bacon  n tomato dip
combine all ingredients and chill, serve with crackers or toasted bread triangles
bacon  n  bean dip
cook bacon in med saucepan over med heat , stirring , until crisp
using slotted spoon , transfer bacon to small bowl and set aside
discard bacon fat
add 2 t olive oil , the carrot , onion , and garlic to saucepan and cook over med heat , stirring til tender , 6-8 minute add beans , cover and cook over med-low for 5 minute let cool
using food processor , puree bean mixture , yogurt and 2-3 t water til nearly smooth
add reserved bacon and pulse to incorporate
season with salt and pepper
bacon  n  egg lasagna
in skillet , cook bacon until crisp, remove with slotted spoon to paper towels, drain , reserving 1 / 3 cup drippings, in the drippings , saute onion until tender, stir in flour , salt and pepper until blended, gradually stir in milk, bring to boil and cook and stir for 2 minutes, remove from heat, spread 1 / 2 cup sauce in greased 13x9x2" baking dish, layer with four noodles , a third of the egg and bacon , cheese and sauce, repeat layers twice, sprinkle with parmesan cheese, bake uncovered at 350 degrees for 35-40 minutes or until bubbly, sprinkle with parsley, let stand 15 minutes before cutting, can be made the night before and refrigerated, to serve , remove from refrigerator 30 minutes before baking, bake as above
bacon  n  egg quesadillas
place the tortillas in the oven in two stacks
heat to 200
in a bowl , mash the avocados with the lemon juice
season with salt and pepper
working in batches , in a nonstick skillet , cook the bacon over medium heat until crisp
drain on paper towels
leave about 2 tablespoons bacon fat in the skillet , reserving the rest of the fat
cut the bacon strips in half
working in 2 batches , in the skillet , cook the eggs over easy
transfer to a platter
reserve the skillet
lay the tortillas on a work surface
sprinkle each with 1 / 4 cup cheese
top with beans , 1 egg and bacon strips , then fold to enclose
in the same skillet , heat 1 tablespoon reserved bacon fat over medium heat , add 4 quesadillas and cook , turning once , until crisp and golden , about 3 minutes
repeat with more bacon fat and the remaining quesadillas
serve with the avocado mash
bacon  n  egg salad sandwiches
in a large bowl , combine the first seven ingredients, add the eggs and mix well, cover and refrigerate for at least 2 hours, serve on lettuce-lined croissants
bacon  n  onion carrots for two
place carrots in a small saucepan
cover with water
bring to a boil
reduce heat
cover and simmer for 7-9 minutes or until tender
meanwhile , in a small skillet , cook bacon over medium heat until crisp
remove with a slotted spoon to paper towels
drain , reserving 2 teaspoons drippings
saute onion in the drippings and stir in brown sugar and pepper until brown sugar is melted
drain carrots
toss with onion mixture
top with bacon
bacon  n  veggie pasta
in a large saucepan , combine the first seven ingredients and bring to a boil
reduce heat , cover and simmer for 25-30 minutes or until broccoli and carrots are tender
cook the pasta according to package directions
drain and place in a serving bowl
in a large skillet , cook bacon over medium heat until crisp
remove to paper towels and drain , reserving 1 tablespoon drippings
in the drippings , saute the mushrooms , green pepper , onion and garlic until tender and add to tomato mixture and heat through
top pasta with vegetable mixture
sprinkle with bacon and parmesan cheese
bacon  butter potatoes oktoberfest style
bring ale to a boil in a 5-6 qt saucepot that will hold a steamer basket
cut potatoes in bite size pieces and put into steamer basket and cover & steam for 15 minutes on low or until tender
take off heat and keep warm over ale
meanwhile cook bacon in a frypan over med
heat until crisp
remove and drain off fat , but do not wipe out pan
saute onions in butter in pan on med
cook until starting to brown about 10 minutes
place cooked potatoes in serving bowl
put 3 / 4 of reserved ale into the fry pan , scraping up bits , add bacon to ale and onions , heat through and pour over potatoes adding salt and pepper toss gently
serve hot or warm
bacon and asparagus poutine  sp5
preheat oven to 425 degrees
cook bacon until brown and crispy in a large skillet over medium heat
remove bacon to a paper towel-lined plate and crumble
reserve 2 tablespoons bacon grease from skillet and discard the remainder
toss the potato wedges in the reserved bacon grease and spread wedges across a large baking dish in a single layer
bake for 20-25 minutes , stirring occasionally
meanwhile , steam the asparagus until just fork tender
heat the gravy to hot in a small saucepan
keep gravy warm
assemble dish by spreading potato wedges across a medium serving platter
top potatoes with asparagus and cheese curds , then hot gravy then sprinkle evenly with bacon crumbles
yum !
bacon and avocado sandwiches
cook bacon in a 12-inch heavy skillet over moderate heat , turning occasionally , until crisp , then transfer with tongs to paper towels to drain
stir together mayonnaise , chives , dill , and salt and pepper to taste in a small bowl
halve , pit , and peel avocado , then slice lengthwise
gently toss slices with lemon juice
make sandwiches with toast , herb mayonnaise , avocado , bacon , and sprouts , seasoning with salt and pepper
bacon and bagels  low fat
add a bit of oil in a frying pan at medium high heat
fry the turkey bacon to desired crispiness , you can also cook the bacon in the microwave is you wanted to
while cooking the bacon , slice and open the bagels and toast in toaster or toaster oven
when bacon is done to desired crispiness , drain off excess grease
cut bacon strips in half
spread cream cheese , on one or both halves
add 1 slice of tomato and both bacon halves and make in to sandwiches and they are ready to serve
bacon and baked potato soup
melt butter in heavy saucepan or dutch oven, add onion and celery, cook and stir until tender-crisp, add broth , milk and potatoes, bring just to boil , stirring constantly, slightly crush potatoes with back of spoon, reduce heat to medium-low, simmer 5 minutes , stirring frequently, reserve 2 tbsp, of the bacon , 2 tbsp, of the cheese and 1 tbsp, of the green onion for toppings, set aside, stir in remaining bacon , cheese and green onion just before serving, season to taste with salt and pepper, serve topped with reserved bacon , cheese , green onion and sour cream
bacon and balsamic vinaigrette
slice bacon into 1 / 2 inch pieces and fry until just crispy
drain on paper towels
remove bacon from pan , and all but 2 tbsp of the bacon fat
gently saute the onion until just soft , making sure not to brown
add the brown sugar , blend in and then add the vinegar
reduce for a minute or two
add the olive oil , as much as to your taste and the salt and pepper to taste
cool , but do not refrigerate
dress your salad just before serving
serve this warm or at room temperature over a salad of hearty greens like romaine
i usually add some very finely sliced red onion rings , mushrooms and homemade croutons , but let your imagination work here
i've thought of trying it in the summer with just onions and fresh sliced strawberries
bacon and basil sauce for pasta
heat the oil in a frying pan , add the bacon and garlic , cook , stirring , until the bacon is crisp
add the wine and bring to the boil
stir in the cream , milk , mustard , cheese and blended cornstarch and water
stir over a high heat until the sauce boils and thickens a little
stir in the basil and green onions , and serve over the cooked pasta of your choice
bacon and bean sandwich
pre-heat oven to 350f, place toast on an ungreased baking sheet, spread each slice with 3 tablespoons pork and beans, top each slice with 2 strips of bacon, place a few onion rings and a slice of cheese on each piece of toast, bake at 350f for 15-20 minutes or until cheese is melted and lightly brown
bacon and bean soup with fennel dumplings
heat a large heavy based saucepan over a medium heat
add bacon , leek and garlic and stir to combine
cover and cook over a low heat for 8 - 10 minutes
add bacon bones and stock to the pan
bring slowly to the boil , reduce heat and simmer covered for 1 hour
remove bones , scrape meat from them and return meat to the pan
add beans , leave soup and prepard dumplings
to make dumplings:
place flour in a medium bowl
stir through fennel seeds
make a well in the centre
add oil and water , then stir with a table knife until a soft dough is formed
place large spoonfuls of dough on top of the simmering soup
cover and cook for 10 minutes or until dumplings are well risen and cooked through , then serve immediately
bacon and beef gravy
prepare gravy by cooking bacon in a sauce pan until partially done, add onions and saute for 5 miuntes, pour in the beef consumne', bring to a boil, mix water and corn starch together, add corn starch mixture to sauce pan, cook till mixture has thicken, lower heat, add mustard , salt and pepper to taste, stir in catsup, serve over mashed potatoes , or noodles
bacon and black bean smash
heat a medium skillet over medium high heat
add extra-virgin olive oil and bacon
render fat 2 minutes then add onion and garlic , cook 5 minutes
add 1 can of beans to the pan and season them with salt , pepper and cumin then smash them with a potato masher , combining them with bacon and onions
when they are combined , add remaining can of beans and combine with smashed beans
add hot sauce to your taste and serve
bacon and bleu cheese stuffed mushrooms
clean mushrooms and remove the stems from the caps , set stems aside and place mushroom caps top side down
chop bacon into 1 / 4 inch by 1 / 4 inch squares and place in saute pan
cook until crispy
remove bacon and set aside
chop the stems finely , and add to the bacon fat along with the onion and garlic
saute until the mushrooms release their liquid and the bottom of the pan is dry
add breadcrumbs and stir to combine
remove from heat and let cool
in a seperate bowl cream cheeses and green onions
add the mushroom mixture and mix well
to stuff mushrooms i place the mix into a large plastic zip top bag , and cut off the corner
sqeeze enough mix into the caps to fill the hole and make a rounded top
bake in a 350 degree oven for 15 minutes
bacon and blue burgers
mix the meat with the worcestershire sauce , salt , and pepper and form into 8 patties
combine the bacon and blue cheese and divide between half the patties
place the remaining patties on top and press the edges to seal
grill over hot coals , pan fry , or broil until cooked through , turning once halfway through cooking
bacon and blue cheese potato surprise
in large bowl , combine mayonnaise , sour cream , vinegar and dry mustard, add the remainder of the ingredients and toss gently to coat
bacon and brown sugar infused tilapia
heat a medium-large sized pan to medium heat
cook the slices of the bacon in the microwave to half done - about 3-4 minutes
add your butter to the pan , melt , then add the bacon
moisten your tilapia filets slightly and sprinkly or rub a some of the brown sugar on them
add the filets to the pan , laying them on top of the bacon
sprinkle the rest of the brown sugar on the other side of the tilapia , and season with salt and pepper to taste
cook about 3-4 minutes
flip , bacon and all to cook the other side until fish flakes and is cook through
bacon and brown sugar braised collard greens
cook bacon in a dutch oven over medium-high heat until crisp, remove bacon from pan , reserving drippings in pan, crumble bacon, set aside, add onion and garlic to drippings in pan, cook over medium heat 5 minutes or until tender , stirring occasionally, stir in crumbled bacon , 2 cups water , and next 4 ingredients, gradually add greens, cover , reduce heat , and simmer 1 hour or until tender
bacon and brussels sprouts hash   tyler florence
pour oil into a skillet over medium-high heat
when shimmering , add bacon and thyme
stir occasionally until bacon is crispy
remove to a paper-towel-lined plate
add brussels sprouts , potatoes and pearl onions to bacon drippings
season with salt and pepper
stir occasionally until golden-brown
add chicken stock and cook 3-5 minutes until vegetables are tender and liquid is nearly evaporated
add balsamic vinegar , parsley and reserved bacon bits
stir well and serve
bacon and cabbage  soup
in small saucepan , combine bacon and cold water to cover
cover , bring to boil over moderate heat , and skim foam from surface
reduce heat and simmer 7 minutes
drain and cool , then cut into 1-inch chunks
set aside
in 6-quart heavy stock pot over moderate heat , melt butter
add onion and saute , stirring , until softened , about 3 minutes
add potatoes and saute 2 minutes
add stock , bay leaves , salt , and
pepper and bring to boil
reduce heat to moderately low , cover , and simmer until potatoes are soft , about 8 to 10 minutes
add cabbage and simmer 5 additional minutes
discard bay leaves
working in 3 batches , in blender puree soup until smooth
return to pot , stir in bacon , and rewarm if necessary
ladle soup into bowls and serve
bacon and cabbage home fries
in large saucepan , add the potatoes and enough salted water to cover
bring to a simmer and cook for 20 minutes
drain and cool
quarter each piece lengthwise , then slice crosswise
meanwhile , in a large nonstick skillet , cook the bacon over medium heat until crisp , about 8 minutes
transfer to paper towels to drain
reserve the rendered bacon fat , leaving 1 t in the skillet
add the onion to the skillet and cook , stirring , until softened , about 3 minutes
add the cabbage and 1 / 2 cup water and cook , stirring occasionally , until crisp-tender , about 4 minutes
transfer to a bowl and keep warm
wipe out the skillet
return the reserved bacon fat to the skillet
add the olive oil and heat over medium heat
add the potatoes , season with salt and pepper and cook , turning occasionally , until crisp and golden-brown , about 8 minutes
stir in the cabbage mixture and cook until heated through
bacon and cabbage loaf
pre-heat the oven to a moderately hot temperature
lightly grease a loaf pan
heat the butter in a saut pan and saut the diced capsicum , bacon , onions and garlic until the capsicum and onions are just beginning to soften
add the potato and cabbage and , while stirring , saut the mixture for about 5 minutes or until the cabbage has softened
transfer the mixture to a mixing bowl to help it to cool
add the herbs: the marjoram , thyme and parsley
once the mixture has cooled , stir in the flour , the lightly beaten eggs and the grated parmesan
stir until all the ingredients are well combined
press the mixture into the lightly greased loaf pan
bake in a moderately hot oven for about 40 minutes or until firm
serve with salad and tzaziki , your favourite sauce or salsa or with my warm cucumber sauce , recipe #118672 for salmon loaf and cucumber sauce
chef's
and really exact proportions are not crucial with a recipe like this
so if you have more mixture than will fit into your loaf pan , butter an appropriately-sized small casserole dish for the spillover amount
keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan
bacon and cheddar cheese biscuits
preheat oven to 400 degrees f, cook bacon in large skillet over medium heat until crisp , about 4 minutes, transfer to paper towels to drain, reserve 2 tblsps bacon drippings, mix flour baking powder , sugar , salt and baking soda in large bowl, add chilled crisco and cut in until mixture resembles coarse meal, add buttermilk , bacon drippings , bacon and cheddar, stir until dough is just combined, turn dough out onto a floured surface and knead several times until smooth, pat dough out to an 8 inch round and cut into 8 wedges, put wedges on baking sheet , spacing 2 inches apart, bake biscuits until puffed and golden , about 18 minutes, brush tops with melted butter, serve warm
bacon and cheddar dip
combine dips mix with sour cream, stir in cheese and bacon, chill at least 1 hour, serve with potato or corn chips
bacon and cheddar muffins
line 12 medium 2-1 / 2x1-1 / 4 muffin cups with paper baking cups, mix all ingredients , except cheese and bacon , just until moistened, fold in cheese and bacon, divide batter among muffin cups, bake until golden brown , about 20 minutes , in preheated 400 oven, cook 15 minutes
bacon and cheddar potato salad
in a 4-quart saucepan , cover potatoes with water and bring to a boil over high heat
reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender
drain and cool slightly
while potatoes are cooking , combine remaining ingredients in a large bowl
add potatoes and toss to coat
season , if desired , with salt and ground black pepper
bacon and cheddar puff pastry crisps
thaw pastry sheets at room temperature for 40 minutes, preheat oven to 400f, lightly grease 2 large baking sheets and set aside, unfold 1 pastry sheet on lightly floured surface, roll out to a 12x12-inch square, cut into 36 squares, prick pastry squares several times with fork, place on prepared sheets, repeat with remaining pastry sheet, bake for 8 minutes or until lightly puffed and golden, press down puffed center of pastry squares if necessary, top each pastry with about 1 teaspoon each cheese and bacon, bake for 5 minutes more or until cheese is melted and lightly browned, garnish with dressing and chives or green onions, serve warm
bacon and cheddar quiche
prepare crust for quiche
in a mixing bowl , mix together flour and salt
cut in cold butter with a pastry blender until coarse crumbs form
add water , a little at a time , until dough holds together and forms a ball
shape into a disk , wrap in plastic wrap , and refrigerate for about 30 minutes
on a lightly floured surface with a floured rolling pin , roll out dough into a circle about 11 inches in diameter
fit dough into a 9-inch pie plate or quiche pan
trim edges , leaving a little overhang , about 1 / 4-inch all around the edge
prick dough with a fork
line with foil and fill with dried beans or pie weights
bake quiche crust for 10 minutes at 375
in a small bowl , whisk together the eggs , cream , thyme , and pepper
pour into the baked crust
crumble bacon over the top with the shredded cheddar cheese
bake at 375 for about 30 minutes , or until quiche filling is set and lightly browned
serve quiche with fresh tomato wedges
bacon and cheddar shortbreads with rosemary
add the pecans to the bowl of a food processor
process until finely chopped but not pasty
add the bacon , butter , cheddar , flour , rosemary , and cayenne to the nuts and process until the mixture forms a dough
remove the cracker dough from the bowl and divide it in half
roll each half into a log about 3 inches in diameter
wrap in parchment paper and refrigerate for 8 hours
preheat the oven to 350
working with one log at a time , cut the dough with a sharp knife crosswise into 1 / 4-inch thick slices and arrange on a parchment-lined baking sheet
bake until pale golden and crisp , 10-13 minutes
cool on the baking sheet for a few minutes and then remove with a spatula to a rack
sprinkle lightly with kosher salt
serve warm or at room temperature
bacon and cheddar smashed potatoes
place potato pieces in a large microwave-safe bowl
cover bowl with plastic , and cut a 1 inch slit in the center of plastic wrap
microwave 10 minutes , and let stand for 2 minutes
add sour cream , and remaining ingredients to a bowl , and mash with a potato masher to desired consistancy
bacon and cheese appetizer bites
preheat oven to 400f spray a cookie sheet with non-stick cooking spray, mix sour cream and water in medium bowl until well combined, add the pancake mix , cheese and bacon pieces, mix just until dry ingredients are moistened, drop by rounded teaspoons onto the cookie sheet, bake for 10 to 12 minutes or until lightly browned, when cooked , brush with melted butter, sprinkle with paprika
bacon and cheese bread pull aparts
cook bacon until half done
drain on paper towels
roll out dough to 1 / 2 inch thick , brush with 1 t oil
cut into 1 inch pieces , place in large bowl
add bacon , cheese , dressing mix , and remaining oil
toss to coat
arrange pieces in a 9in by 6in oval on a greased baking sheet
layer as needed
cover and let rise until doubled
bake at 350 for 15 minutes , cover with foil and bake 8 minutes more , until golden
bacon and cheese cocktail swirls
heat oven to 375f, if using crescent rolls: unroll dough, separate into 4 rectangles, firmly press perforations to seal, if using dough sheets: unroll dough, cut into 4 rectangles, in small bowl , mix cream cheese , onion and milk, beat until well blended, spread about 2 tablespoons cream cheese mixture evenly over each rectangle, sprinkle each with bacon, roll up , starting at longest side, pinch edges to seal, cut each roll into 8 slices, place on ungreased cookie sheet, sprinkle with cheese, bake 12 to 15 minutes or until golden brown, serve warm, store in refrigerator
bacon and cheese deviled eggs
halve eggs lengthwise, spoon yolks into a bowl, reserve whites, mash yolks with fork, add mayonnaise , honey-mustard , salt and pepper, fold in bacon and cheese, fill each half egg white with yolk mixture, cover and refrigerate until ready to serve
bacon and cheese dip
put all ingredients in the crock pot and cook on low , stirring occasionally until cheese melts , about 1 hour
taste and adjust seasonings , add bacon , and keep on low to serve
serve with cubed or sliced french bread
bacon and cheese egg appetizers
using a knife cut the outside of the egg white just as far as the yolk , and carefully remove the egg white leaving the yolks intact
mash the egg yolks and stir with the mayonnaise , bacon , vinegar , cheese , and salt
fill the egg white halves with the mixture
top with the crumbled bacon
bacon and cheese eggs
mash egg yolks and stir with bacon mayo vinegar cheese and salt, fill egg white halves, top with crumbled bacon
bacon and cheese hot dish
cook macaroni
cut bacon into small pieces and fry until almost done
drain off grease , add onion and finish cooking
mix salt , pepper and tomato sauce , then add cooked bacon and onion
put cooked macaroni in a 13x9 inch pan then pour tomato mixture over macaroni , top with cheese
bake at 350 for 30-40 minute
bacon and cheese mini muffins
cut bacon into small pieces and cook , drain well on paper towels, mix bisquick , vegetable oil , eggs , cheese soup and shreeded cheese, pour into mini muffin pan and top with crumbled bacon, bake at 325 for 20 minute, you can also mix the bacon in the batter or even substitute crumbled sausage
bacon and cheese muffins
mix eggs , cream , almond flour , salt and pepper all together, stir in bacon and cheeses, pour mixture into greased muffin pan, bake @ 350 for 25 to 30 minutes
bacon and cheese muffins
grease muffin cups or place paper liners in tin
stir flour , cheese , sugar , baking powder , salt and pepper in a large bowl
combine milk , oil and egg in a small bowl
add wet ingredients all at once to dry ones and stir until flour is just moistened
fold in bacon and fill muffin cups
top with a little extra grated cheese
bake at 180c on the lower oven rack for 20-25 minutes
serve warm