formido/recipes-20k huggingface dataset:
bacon  cheese  and tomato dreams
cook the bacon, drain, get the cheese ready, slice the tomato, put the bread under the broiler till brown, turn over, put the slice of cheese on the bread , and then top with the tomatoes, put back under the broiler, take out and put on a plate, sprinkle with a tad of salt and pepper, top with bacon, enjoy
bacon  corn and cheddar waffles
melt butter in small skillet and saute corn for 3 minutes
set aside
sift together the flour , cornmeal , sugar , baking powder , baking soda , and salt
slowly add the buttermilk , milk , eggs and melted margarine
gently stir until combined but not smooth
fold in the bacon , corn and cheddar
cook in waffle maker
bacon  cream cheese  and horseradish dip
in a large skillet , fry the bacon over moderate heat till almost crisp , drain on paper towels , and crumble finely
in a bowl , blend the cream cheese and half-and-half till smooth , add the bacon and remaining ingredients except crackers , and mix till well blended
cover the dip and let stand about 1 hour before serving with crackers
bacon  cucumber and cream cheese sammies
cook bacon in a 400 degree oven until crisp , being careful not to burn it , about 10-14 minutes
if you prefer , you could fry it in a pan or on the griddle
drain well and let cool
in a bowl , mix the cream cheese and seasoning packet together
thinly slice the cucumber and set it aside
spread 2 slices of pumpernickle with a thin layer of the cream cheese mixture
on one slice , layer the cucumber and bacon , and top with the other slice of bread
cut the sandwich into triangles and serve
bacon  dijon mustard   green onion stuffed burger
preheat grill to medium
in a bowl combine beef , garlic , hot sauce and salt and pepper to taste , being careful not to over-mix
warm a skillet over medium heat
keep heat on skillet and fry a pinch of the beef to test seasoning
adjust seasoning , if needed , then form 8 thin patties about 1 / 2-inch thick and set aside
saut onions , using 1 tablespoon of twisted butter bacon , dijon mustard & green onion butter in skillet until tender , or about 5 minutes
place onions in a bowl to cool
form a spoonful of butter mixture into a ball , then place in the center of 4 patties then top with a spoonful of the onions
top each with another patty and seal the edges
grill burgers over medium-high heat , flipping once until desired doneness is reached , approximately 4 minutes each side for medium
serve in buns with garnishes
alternative: in a medium skillet over medium-high heat , sear the burgers 4 minutes on each side
bacon  egg   avocado sandwich  paula deen
toast your bread in a toaster
mix the cream cheese , green onion , and parsley together
cook the bacon
fry the eggs
spread the cream cheese mixture on the toast
slice the tomato and avocado
layer the tomato , avocado , bacon & egg on the toast
enjoy :)
bacon  egg   cheese tacos
cover a large baking sheet with sides with foil & lay out sliced bacon strips
put into a cold oven & turn the heat to 400f cook about 20 minutes
be careful not to overcook / overcrisp
heat skillet
melt butter in skillet
saute onion over medium low heat until soft , brown & caramelized
do not skimp on this step
beat eggs with milk
add salt
add to onions & cook until set , occasionally scraping up from the bottom
heat taco shells
assemble by adding scrambled eggs to shells , top with cheese , bacon , salsa , sour cream as desired
bacon  egg and asparagus pie
roll out pastry on a lightly floured board to 2mm thickness
line a 20cm square cake tin with the pastry , slashing and sealing on corners to make pastry fit
re-roll remaining pastry for the top
break eggs into pastry
prick yolks
chop bacon roughly
add to pastry shell
slice tomatoes and lay over egg mixture
drain asparagus and arrange spears over tomato
grind over black pepper
place pastry top over pie
trim edges and crimp to seal
cut 2 holes in top of pastry
bake at 200c degrees for 30-40 minutes or until pastry is golden and filling is set
serve hot or cold
bacon  egg and cheddar scones
i'm a libra , so i do both
preheat the oven to 450f
lightly butter a baking sheet or line it with parchment paper
sift the flour , baking powder , and salt together
place in either a medium bowl or the work bowl of a food processor fitted with a steel blade
cut the butter into the flour so that it is completely incorporated , using two knives , a pastry blender , your hands , or food processor until incorporated
beat 2 of the raw eggs and the cream together and add to the dry ingredients
mix or process just to incorporate the eggs into the flour and butter
do not overmix
dump the flour-and-butter mixture into a clean bowl
fold the cheese , scrambled eggs , and bacon into the flour mixture
it will be sticky and chunky
stir and knead the dough as little as possible while distributing the cheese , scrambled eggs , and bacon throughout
transfer the dough to a well-floured work surface
pat the dough into a rectangle about 12 x 4 x 3 / 4 inch high
cut the dough into three 4-inch squares
cut the squares on the diagonal to form six triangles
place the scones at least 1 inch apart on the baking sheet
beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the tops of the scones
bake for 10 to 12 minutes , or until golden brown
remove and serve warm
bacon  egg and cheese biscuit
preheat oven to 425 degrees
spray a 6 cup muffin tin with non-stick cooking spray and set aside
in a small bowl , beat together the eggs and milk
salt and pepper to taste
divide the egg mixture evenly between the prepared muffin tins and place in preheated oven
bake for 8 to 10 minutes or until eggs are set
immediately sprinkle with grated cheese
remove from muffin tin and allow eggs to cool completely
split the biscuits and top each with a slice of the canadian bacon
when the eggs are cooled , place one on top of each slice of bacon
wrap in foil and freeze until ready to enjoy
when ready to reheat , place in the refrigerator the night before , in the morning , wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated , turning after 30 seconds
please
each microwave is different
bacon  egg and cheese biscuit bowls
preheat oven to 375 degrees
spray the bottom side of a cupcake pan with cooking spray
flatten each dough round to 1 / 4-inch thickness
with the cupcake pan turned upside down , place each dough circle over the back of each cupcake cup
press the dough around the cup to form a bowl
bake for 12 minutes
remove from the oven and allow to cool for 5 minutes
carefully turn the biscuit bowls up-side down onto a baking sheet
set aside until ready to assemble
meanwhile , cook the bacon in a large skillet over medium heat until crispy , about 8 minutes
remove the bacon and drain on paper towels
discard half of the bacon grease from the pan
add the eggs to the remaining bacon grease
sprinkle with parsley , garlic powder , onion salt and pepper
when the eggs are done cooking , transfer them to a bowl and set aside
arrange the breakfast bowls
place the cooked eggs evenly in each biscuit bowl
crumble the bacon over the eggs and top with american cheese
place the biscuit bowls back in the oven to melt the cheese , about 2 to 3 minutes
pull the bowls apart and enjoy !
bacon  egg and cheese hashkets  sp5
pre-heat oven to 350 degrees
heat small skillet on medium-high temperature
while skillet is heating up , slice bacon in half lengthwise and then dice into medium sized pieces
place bacon in skillet and cook 5-7 minutes or until just crispy , set aside on plate lined with papertowel
slice white and light green parts of scallions , set aside
lightly beat eggs until just blended
spray four cupcake holes with non-stick spray
line each greased cupcake hole with enough hash browns to coat all sides
sprinkle scallion and bacon evenly into each greased and lined cupcake hole
pour egg mixture into each , filling the rest of the hash brown basket
sprinkle the cheese evenly amongst each filled cupcake hole
bake for 15-18 minutes until cheese is slightly browned and just bubbling
serve & enjoy !
bacon  egg and cheese quesadillas
scramble eggs until desired doneness is reached
while eggs are cooking , heat tortillas in microwave for about 15 seconds or until softened
spread 1 tablespoon of salsa on bottom half of tortilla
place half the eggs over the salsa
top eggs evenly with 1 / 4 cup of cheese
place half of the bacon over the eggs and fold the top half of the tortilla over
repeat steps 3 , 4 , 5 and 6 for remaining tortilla
place both tortillas in a 10-inch skillet sprayed with cooking spray
cook until lightly browned over medium heat on both sides , about 6 to 8 minutes
cut each quesadilla in half
eat and enjoy
bacon  egg and cheese ring
heat oven to 375f line large cookie sheet with cooking parchment paper
in 10-inch skillet , cook bacon over medium heat about 4 minutes or until cooked but not crisp , turning once
set bacon aside
drain all except 2 teaspoons bacon drippings from skillet
in medium bowl , beat 1 / 3 cup of the milk , the eggs , salt and pepper with fork or whisk until well mixed
stir in bell pepper
pour egg mixture into skillet
as mixture heats , portions of eggs will begin to set
gently push cooked portions with metal spatula to outside edge of skillet
avoid stirring constantly
as more egg sets , push it to the edge and place it on top of the already set egg mixture
cook 5 to 6 minutes or until eggs are thickened throughout but still moist
unroll dough
separate into 8 triangles
on parchment-lined cookie sheet , arrange triangles with shortest sides toward center , overlapping in star shape and leaving 4-inch round circle open in center
crescent dough points may hang over edge of cookie sheet
press overlapping dough to flatten
place bacon on each of the triangles
sprinkle 1 / 3 cup of the cheese onto widest part of dough
spoon eggs over cheese
sprinkle with 1 / 3 cup of the cheese
pull points of triangles over eggs and cheese , and tuck under dough to form ring
carefully brush dough with remaining 1 tablespoon milk
sprinkle with remaining 1 / 3 cup cheese
bake 20 to 25 minutes or until deep golden brown
cool 2 minutes
with broad spatula , carefully loosen ring from cookie sheet
slide onto serving platter
garnish with cilantro and salsa
bacon  egg and mushroom fried rice
heat a wok over a high heat and add the vegetable oil, put the bacon into the same wok and stir fry until browned and slightly crisp, throw in the frozen peas and mushrooms and stir fry for less than a minute, add the rice and mix well until the rice has broken down, return the eggs to the wok, season with light soy sauce , sesame oil and a pinch of white pepper, serve immediately
bacon  egg and spinach breakfast rolls
cut a circular slice from the top of each roll and reserve the cap
scoop out the inside of the rolls , leaving a thin shell
drop the spinach into boiling water for 1 minute and drain well
saute the spinach in butter for 1 minute
drain and divide into the rolls
saute the bacon and onions until tender
stir in the bbq sauce and add the mixture to the rolls
break an egg into each roll , top with grated cheese and replace the reserved caps
wrap individually in foil and place them on a cookie sheet in a preheated 375 degree oven
bake for 15 minutes
let stand for 5 minutes before removing the foil
these can be made ahead of time down to step 6
wrap in foil and simply add the egg and cheese when you are ready
bacon  egg  and cheddar cups  ww
preheat oven to 350-degrees f, place 1 slice bacon in each of four custard cups, pour eggs over bacon and top with tomatoes , croutons and cheddar, place cups on baking sheet and bake for 20 minutes or until eggs are set, garnish with the parsley
bacon  egg  and cheese breakfast taco
preheat a small skillet on medium heat with olive oil, mix egg , bacon , and pepper together, pour egg / bacon into the skillet, line the bottom of the tortilla with cheese and picante sauce, cook two eggs like you're making scrambled eggs, once the eggs are done , scoop out onto the cheese and picante sauce, microwave , grill , or just eat !
bacon  egg  and simply potatoes hashbrown bake  5fix
heat oven to 350f spray 11x7 glass baking dish with nonstick cooking spray
add 1 bag simply potatoes hashbrowns
next , layer crumbled bacon on top of potatoes
crack eggs , 1 at a time and evenly spaced , across top of potatoes and bacon
poke yokes with a fork
spread 2 cups grated cheddar cheese evenly over top
pour 1 1 / 2 cups half and half over casserole
cover with foil and bake for 1 hour , remove foil and bake for additional 15 minutes or until cheese begins to bubble and turn lightly brown
remove from oven , let sit for 5 minutes and serve
bacon  eggs  and toast  my version
prep: the first thing i do is get the eggs out of the fridge , the bacon and the bread
i try to get the eggs to room temp by putting them out early , but it isn't required
they may just take a bit longer to cook
get your pan on the burner and pre-heat it to medium-ish
i start closer to medium low , then move it to medium when i'm there cooking the eggs
now , the bacon
ever used a microwave for your bacon ? it's too easy , trust me
take 2-3 slices and place them evenly on a paper towel
cover with another piece of towel and get them on a microwave safe plate
times may vary for this , but my oven is 1000 watts and the bacon gets nice and crispy how i like it in two minutes , thirty seconds
adjust according to yours
bread
simple
just place two slices in the toaster ready to go
cooking: you've got your eggs next to the stove and your pan on and heated , your bacon is in the microwave , and the bread is standing by in the toaster
set the microwave to 2:30 and hit start , press down the plunger on the toaster , put some butter in the pan to melt , and break the eggs into the pan
don't worry about the toast or bacon getting done early , as they will keep warm from residual heat in their respective cooking implements
we're going to concentrate on the eggs
you've cracked them in there and they're beginning to turn white
at this point , i salt them and crack some liberal pepper over them
to taste , of course
next , you'll see a sort of raised ring , about a half inch to inch around the yolk , of white
i constantly take the corner of my spatula and break through this to the cooking surface
what that does is expose more and more white to the heat and i like this part cooked and not runny , but the yolk really runny
once this has set up , you're basically done
shake the pan and look to see if you have any jiggly , clear bits
no ? put the eggs on a plate
careful getting the bacon out of the microwave and towels
hot
put them on the plate as well
butter the toast , put them on the plate
sit down and feast like a king , or queen , heheheh
i like to break the yolks , cut up the the eggs and mix it all together , and pile a fork full on a corner of the toast and chow down like that , occasionally taking a bite of the savory bacon for a change of tongue scenery , if you will , but you eat it however you like , heheh
bacon  garlic   parsley peas
saute bacon until brown& crisp, remove from pan to paper towels to drain, discard all but 2 t drippings from pan, add garlic and saute about 30 seconds, add peas& butter to pan, saute until heated through , about 5 minutes, mix in bacon and season with salt& pepper, transfer to serving dish and sprinkle with parsley
bacon  green onion  and cheddar biscuits  emeril lagasse
preheat oven to 475f sift the self-rising flour , cake flour , baking powder , baking soda , sugar and salt into a large bowl
using your fingers or a pastry cutter , work the 4 tablespoons cold butter into the flour until the pieces are pea size
add the bacon , cheddar and green onions to the flour mixture
pour the heavy cream into the flour mixture and , with your hands or a silicone spatula , stir just until the cream and flour come together to form a dough
use 2 tablespoons of the melted butter to brush the inside of the cast-iron biscuit pan
carefully spoon mixture into each well being sure to divide the mixture evenly between all wells
this will ensure even baking
gently smooth each top with the back of a spoon or spatula
brush the tops with the remaining tablespoon of melted butter
bake in the oven for 10 or 12 minutes , or until golden brown
allow to cool briefly before running a thin , sharp , small blade around the edge of the biscuit pan and inverting the pan to release the biscuits
bacon  gruyre  and ham strata
combine milk , green onions , egg substitute , mustard , and pepper in a large bowl , stirring with a whisk
add bread cubes and ham
stir well to combine
pour into a 2-quart baking pan coated with cooking spray
sprinkle with shredded cheese
cover and chill 8 hours or overnight
preheat oven to 350
uncover dish , and bake at 350 for 20 minutes
sprinkle with bacon
bake an additional 15 minutes or until bread mixture is set and cheese is bubbly
bacon  gruyre  and scallion muffins
preheat oven to 425f and butter twelve 1 / 3-cup muffin tins
in a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain , reserving 1 / 4 cup bacon fat
crumble bacon
in a bowl whisk together flour , baking powder , sugar , salt , gruyre , scallion , and bacon
in a small bowl whisk together milk , egg , mustard , and reserved bacon fat
add milk mixture to flour mixture , stirring until just combined
divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes , or until golden and a tester comes out clean
bacon  gruyere cheese and egg sandwiches with hollandaise
make hollandaise sauce:
in a heatproof bowl set over a large saucepan filled with 2 inches of gently simmering water , whisk the egg yolks with the cold water and salt until the mixture is just warm to the touch
slowly drizzle half of the melted butter into the egg mixture in a thin stream , whisking constantly until the butter is completely incorporated
continue whisking in the melted butter until the sauce is thick and smoothly emulsified
whisk in the lemon juice , hot sauce and worcestershire sauce and serve warm
this sauce can be kept warm over the hot water bath off of the heat for about 30 minutes
whisk occasionally and reheat gently over hot water
sandwiches:
in a nonstick skillet , heat the olive oil and then add the onion and cook over medium-high heat until softened , about 4 minutes
add the bacon and cook , stirring , until lightly browned , about 2 minutes
add the olives , jalapenos and tomato and cook , stirring , for 1 minute
add the eggs and scramble , scraping down the side with a rubber spatula until just set , about 2 minutes
add the gruyere and stir until just melted
season lightly with salt and pepper
arrange the toasted english muffins on plates
spoon the scrambled eggs on the muffins and top with the hollandaise sauce
garnish with the chives and serve !
bacon  horseradish  and tomato sandwiches
saute bacon in small skillet until brown and crisp
drain and cool on paper towels
crumble
combine bacon , cream cheese , and horseradish in small mixing bowl
blend thoroughly with a fork
spread mixture in a thin layer onto 6 slices of bread
top 3 slices of bread with single slices of tomato
with other 3 slices of bread , make sandwich with cream cheese-side down
press gently to adhere
cut each sandwich into fourths lengthwise with a sharp knife-each sandwich makes 4 long finger sandwiches
stack on a serving tray , cover tightly with plastic wrap or foil and refrigerate until serving time
bacon  kale and leeks
slice the leeks
if you have bought kurly kale that isn't trimmed , trim it now , disposing of any woody stalks
chop the bacon if necessary
with buying the mis shapes packs of bacon , sometimes it does need to be chopped , other times it is already in small enough pieces
heat 1 tbsp oil in a large frying pan and another tbsp in a large saucepan
cook the bacon in the frying pan until done to your liking , some people like it crisped , some prefer it just cooked enough
cook the leeks in the saucepan , over a low heat , so that they soften rather than brown
about 4 or 5 minutes before you think the bacon is done , put 3 / 4 of the kale into the saucepan with the leeks , stir and pop a lid on until the bacon is finished
when the bacon is done ,
stir to mix , the heat will be enough enough to wilt that last addition of kale
the bacon usually provides enough saltiness and the kale enough pepperiness , but taste and season if you think it is necessary
you could use any other dark green leafy vegetable depending on what is on offer
spinach , spring greens , green cabbage , anything like that
and you could substitute onions for the leeks if you wished
bacon  leek  and potato pie
warm your mashed potatoes
set them aside and keep warm
heat and cook the bacon in half the butter and all the oil in a medium-to-large frying pan until just beginning to brown and crisp
remove from pan with a slotted spoon
add leek to the grease in the pan
add seasoning to taste , and the sugar
meanwhile , preheat broiler to highest temperature and position rack
fry leek gently over medium heat until soft and caramelized
take care not to burn !
return the bacon to the pan and stir evenly through leek
pour the mixture evenly into a standard-sized pie pan
add the remaining butter and 4 ounces of the cheese to the warmed potatoes
season with salt & pepper to taste and mix well
spoon the potato-cheese mixture evenly over the leeks and bacon , sprinkle evenly with remaining cheese , top decoratively with tomato slices and season the tomatoes with just a touch more salt possibly pepper if you like
place pie under the broiler until the cheese is melted and the top is nicely browned in spots
bacon  lettuce   tomato bucatini
bring a pot of salted water to a boil for the bucatini, mince garlic for the bread crumbs in a food processor, add cubed bread , and process until coarse, heat oil in a nonstick skillet over medium, add crumbs and toast until golden , 3-4 minutes , stirring often, season with salt and set aside, saute bacon for the pasta in a large nonstick skillet over medium heat, cook until crisp , then drain pieces on a paper towel-lined plate, pour off all but 1 tablespoon of drippings, carmelize the tomatoes and sugar in the drippings over medium heat, cook until tomatoes begin to brown , about 5 minutes, add leeks, saute until wilted , 3-4 minutes, deglaze skillet with wine, simmer until liquid is nearly evaporated, add the broth , vinegar and pepper flakes, simmer until liquid is reduced by a third , about 5 minutes, cook bucatini in boiling water according to package directions, add spinach , thyme , and bacon pieces to sauce, transfer cooked pasta from cooking water to the skillet using tongs, toss to coat with sauce, season with salt , then divide pasta between plates, sprinkle pasta with reserved bacon pieces and bread crumbs before serving
bacon  lettuce and tomato bruschetta
preheat oven to 400f
in a bowl mix together topping ingredients set aside
brush oil on both sides of bread slices
place on baking sheet turn once , for 5-7 minutes per side until crisp and golden brown
when bread is golden brown remove from oven and spoon about 1 tablespoon on each toast
for best flavor do not make topping ahead of time
this tastes much better if you mix the topping ingredients together just before you serve it
also i'm just guessing the amount of servings this makes
sorry about that--i got this recipe off the net somewhere and it didn't specify servings
bacon  lettuce and tomato salad
cook bacon until it is crisp by your favorite method
crumble , and set it aside , reserving 2 tablespoons of the drippings in a small bowl
whisk together the reserved bacon drippings , mayonnaise , vinegar and basil and let dressing sit , covered , at room temperature while you finish making the salad
in a large skillet over medium heat , toss the bread pieces with the salt and pepper
drizzle with the oil , and cook , stirring constantly , until the croutons are crisp and golden brown
in a large salad bowl mix together the romaine , tomatoes , bacon and croutons
pour the dressing over the salad and toss well
serve immediately