formido/recipes-20k huggingface dataset:
bacon and egg potato salad
boil the diced potatoes until tender
drain and rinse well with cold water
drain again
place cooked , cooked potatoes in a large mixing bowl
add onion , radishes , celery , crumbled bacon , and chopped eggs
in a small bowl , whisk together mayonnaise , vinegar , saugar , chives , salt , pepper and paprika
pour dressing over potato salad mixture
toss to coat well
chill at least 3-4 hours
bacon and egg quesadillas
in a big nonstick skillet , melt the butter over medium-high heat
cook the onion , stirring , about 15 seconds
add in the beaten eggs , salt and pepper to taste , and cook , stirring , until barely set
stir in the bacon
remove the pan from the heat
put the tortillas on a flat surface and spoon half of the eggs on each tortilla
top with equally with cheese
fold tortillas in half
brush lightly with oil
wipe out the skillet and heat over medium heat
toast the quesadillas until lightly browned on both sides , about 1 minute per side
serve hot
bacon and egg ranch salsa breakfast quesadillas
in a small bowl stir together the ranch dressing with the salsa
mix to combine then season with a small amount of salt if desired
cover and chill
in a bowl whisk together the eggs and whipping cream until well blended
season with salt and pepper to taste
add in the green onions , bell pepper and chopped pickled jalapenos
mix to combine
heat butter in a large skillet over medium heat
add in the egg mixture
cook without stirring
lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook
cover the skillet and continue to cook until the eggs are thickened and set but still moist
slide the eggs onto a large glass plate
set aside
sprinkle about 1 / 3 cup grated cheese over each tortilla , then top with a fourth of egg mixture
sprinkle with crumbled cooked bacon and then cubed ham
top with about 1 / 4 cup shredded cheese , then fold the tortilla in half over the filling , press gently to seal
heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray
using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side , or until light golden brown
serve with the salsa mixture
delicious !
bacon and egg rice
bring rice and water to a boil in a 3 quart heavy saucepan , then reduce , heat to low and cook , tightly covered , until water is absorbed and rice is tender , about 20 minutes
remove from heat and let stand , covered , 5 minutes
gently stir rice from top to bottom of saucepan with a heatproof rubber spatula
cook bacon in a 12-inch nonstick skillet over moderate heat , stirring occasionally , until golden and crisp , about 6 minutes
pour into a sieve set over a heatproof bowl and reserve bacon and fat separately
whisk together eggs , t salt and t pepper in a medium bowl
return 3 tablespoons fat to skillet and saut onion over moderately high heat , stirring occasionally , until pale golden , about 5 minutes
add eggs and cook , stirring , until eggs are just set , about 1 minute
make a well in center of egg mixture , then pour in vegetable oil and 2 tablespoons reserved bacon fat
add rice , remaining teaspoon salt and remaining teaspoon pepper and cook , stirring , 2 minutes
add bacon , scallions , and sesame oil and cook mixture , stirring , 1 minute
serve immediately
bacon and egg roll  sandwiches
split the bread rolls , and spread the bottom with mayonaisse, now , divide the ingredients to make two rolls and layer in the order given, eat straight away !
bacon and egg salad
combine first 4 ingredients in a large bowl, set aside, combine mayonnaise and next 3 ingredients, fold into egg mixture sprinkle with parsley and serve, salad can be chilled up to 24 hours, bacon will soften slightly, serve this as a salad or as a sandwich filling
bacon and egg salad sandwiches
place eggs in medium saucepan, cover with cold water, bring to boil, reduce heat, simmer about 15 minutes, meanwhile cook bacon until crisp, drain on paper towel, crumble, immediately drain, run cold water over eggs to stop cooking, peel eggs, chop, in medium bowl , combine chopped eggs , celery , mayonnaise , salt and pepper, mix well, stir in bacon, chill to help blend flavors, layer lettuce , egg salad and tomato slices on 4 slices of bread, top with remaining bread slices
bacon and egg sandwich
fry bacon and let rest on paper towels
fry eggs in single servings using 1-2 eggs per serving
toast the bread , then butter each slice
divide toast onto pairs , spread ketchup on one piece and jam on the other
layer bacon on the jam side and place the cheese on the ketchup side , then place cooked egg on the cheese
sprinkle salt and pepper on top of the egg , than assemble the sandwich and cut in half
serve warm / hot
bacon and egg sandwiches
cook bacon in a nonstick skillet over medium heat until crisp , about 8 minutes
remove bacon from pan , reserving drippings
drain on paper towels
add onion , water , and hot sauce to drippings in pan
cover and cook for 3 minutes
stir in butter and sugar
cover and cook for 3 minutes
uncover and cook for 5 minutes or until golden brown , stirring frequently
set aside
keep warm
heat a large nonstick skillet over medium-high heat
coat pan with cooking spray
place bread in pan , and cook for 3 minutes on each side or until lightly browned
set aside , and keep warm
recoat pan with cooking spray
crack eggs into pan , and cook for 2 minutes
gently turn eggs , one at a time , cook 1 minute or until desired degree of doneness
sprinkle evenly with salt and black pepper
place one bread slice on each of two plates , arrange onion mixture evenly over bread
place 1 egg , 2 bacon slices , and 1 / 2 cup arugula over each serving
top with remaining bread slices
serve immediately
bacon and egg spaghetti
bring some salted water to the boil in a large pot for cooking the spaghetti
in a medium bowl lightly break and stir eggs with a fork and fold in about 1-1 / 4 cups of cheese
slice the bacon rashers into small cubes or thin strips if you prefer
use the edge of a knife to crush the garlic cloves without breaking them up too much
in a large skillet over a medium high heat pour the olive oil and add the garlic
while the garlic's cooking use a wooden spoon to press down on the cloves to release the flavour
after a minute or two add the chopped bacon and cook for about 5 minutes
when the bacon's cooked remove garlic cloves and turn down to a low heat
cook spaghetti to packet instructions and drain
in the same pot add a little olive oil and return the cooked spaghetti
mix in the bacon and hot oil , egg and parmesan mixture and chopped parsley tossing lightly with tongs
pour onto a warm dish and garnish with a little leftover parmesan and parsley
serve with piping hot garlic or herb bread-- yum !
bacon and egg tacos
in a skillet cook the bacon until crisp
remove to a plate
in a bowl whisk the eggs with cream , baking powder , salt and pepper until well combined , then add in the cooked bacon
heat 2 tablespoons butter over medium-high heat until sizzling
pour the egg mixture into the skillet and cook until almost firm but still slightly watery
add in the cheese and cook gently stirring until the eggs are just cooked and the cheese has melted
spoon about 1 / 4 cup or a little more down the center of each warm tortilla , then sprinkle a small amount of green onions over the egg mixture
fold the sides of the tortilla over the filling
you may place the rolled tortillas in a baking dish , cover with foil and keep warm in the oven until ready to serve
serve with salsa
bacon and egg toast cups
preheat oven to 375 degrees f, butter standard sized muffin tin, use a rolling pin to roll bread flat, cut rounds with a 4 1 / 2 inch cookie cutter, cut each round in half and press into muffin tin, use leftovers to patch up any holes, brush with butter and set aside, cook bacon in the oven until almost crisp , about 4 minutes, lay a slice of bacon in each cup , break an egg into cup, season with salt and pepper, bake until whites are set , 20-25 minutes, run knife around outside to loosen bread and serve
bacon and eggs anyone
cook potatoes in salted water just until tender , but do not overcook , drain well
in a large saucepan , melt margarine , and stir in flour
cook , stirring constantly for 1 minute , or till smooth
gradually add cream and cook over medium heat , stirring constantly , until sauce thickens
add cheddar cheese , italian seasoning , salt , and white , and black pepper , stirring constantly until cheese melts , and remove from heat
in a buttered 9x13 inch baking dish , layer half of the egg slices , half of bacon , and half of cheese sauce
spoon potatoes over cheese sauce and top with remaining egg slices , bacon , and cheese sauce
combine breadcrumbs and 3 tablespoons melted margarine , and sprinkle over top of casserole
cover and refrigerate overnight
before baking remove casserole from fridge , and let stand for 20 minutes
uncover and bake for 30 minutes
bake at 350 degrees
bacon and eggs casserole
in a large skillet , cook bacon over medium heat until crisp
or use the ready made bacon that takes about 40 seconds in the microwave to cook
in a large bowl , beat eggs
add milk , cheese , sour cream , salt and pepper
pour into a greased 13-in
x 9-in
x 2-in
baking dish
crumble bacon and sprinkle on top
bake , uncovered , at 325 for 40-45 minutes or until knife inserted near the center comes out clean
let stand for 5 minutes before serving
bacon and eggs in a bread bowl   panera bread
1
preheat oven to 350f
line a baking sheet with foil
2
cook the chopped bacon in a large skillet until crisp , 5 to 7 minutes
remove to paper towels to drain
pour off all but 1 teaspoon of the fat
3
add the onion and cook until soft and golden , 4 to 6 minutes
add the spinach , cover , and cook until wilted , 2 to 3 minutes , stirring spinach from bottom to top once or twice
drain off any excess water and transfer the mixture to a mixing bowl
4
add beaten eggs , bacon , ricotta , 3 tablespoons of parmesan , oregano , salt , pepper , and cayenne to the bowl
stir gently until combined
5
cut out the tops of both panera bread sourdough bread bowls as if making jack-o-lanterns out of pumpkins
remove bread from inside , leaving about a 1 / 2-inch shell of crust
save or freeze the bread , including the top crust , for another use , such as bread crumbs or croutons
place bread bowls on prepared baking sheet
6
scrape filling into bread bowls and sprinkle with remaining 3 tablespoons of parmesan
7
bake , without the top crust of bread , until filling is set and a toothpick inserted in the center comes out clean , 45 to 55 minutes
let cool 10 minutes before serving
using a serrated knife , cut each bowl into 3 wedges , like a peace sign
--------------------------------------------------------------------------------
or for a vegetarian dish , skip the bacon and heat 1 teaspoon of oil in the skillet for sauting the onion
bacon and eggs with tomatoes and mushrooms
in a large skillet , melt the butter on medium high heat
add the mushrooms and cook for 3 minutes , or until browned
transfer the mushrooms to a plate and keep warm
in the same pan , fry the bacon for 5 minutes , until crisp and brown , then transfer to a plate lined with paper towels
pour off the drippings , before adding the sausages to the pan and cook over medium heat for 8 minutes , or until cooked through
transfer ro a plate to drain
pour the fat from the skillet onto a separate dish , and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side
arrange the tomatoes on 2 breakfast plates
add 1 tbsp bacon fat to the skillet , fry the eggs over medium low heat to desired doneness
arrange the eggs between the two plates
in the same pan , quickly fry the bread slices for 1-2 minutes , until golden brown , adding more bacon fat , if necassary
arrangethe hot bread slices , bacon , sausages , and mushrooms on the plates
serve immediately
bacon and green chile quiche
preheat oven to 425 degrees f
unfold crust
using finger
press crust into a 9-inch diameter deep dish glass pie dish
press foil onto crust to hold shape
bake 5 minutes
remove from oven
remove foil
reduce oven temperature to 400 degrees
cook bacon in a heavy skillet over medium-high heat until brown and crisp
transfer to paper towels to drain
crumble bacon
sprinkle bacon , then chilies and green onions over crust
mix cheeses together and sprinkle over
whisk eggs , half and half , and salt in a medium bowl to blend
pour mixture into crust
bake quiche until knife inserted into center comes out clean , about 35 to 45 minutes
let quiche stand 5 minutes
cut into wedges
bacon and green onions rice
slice bacon into small bite-size pieces
fry them until crisp in a deep pan
set bacon aside
dispose of bacon fat but keep the residue on the pan
chop green onions thinly
add white rice to same pan over medium heat and keep stirring until golden
do not cover rice while cooking
once rice is golden , add the chopped green onions and stir together for a couple of minutes
add bacon and stir for another 2 minutes
add water and soy sauce
stir and bring to a boil
reduce the heat and allow to simmer for 20 minutes or until water is gone
stick a fork all the way down and part it to see if theres any water left
if no water is left , taste to see if rice tastes done
serve as side and enjoy it !
bacon and gruyere pain perdu
butter the insert of a large slow cooker
in a large skillet , cook the bacon over medium heat until crisp and browned
transfer to paper towels to drain
crumble the bacon
pour off all but 1 t of the fat from the skillet
add the shallots and cook over medium heat , stirring occasionally , until softened , about 2 minutes
in a large bowl , beat the eggs until blended
beat in the milk , nutmeg , and salt and pepper to taste
stir in the bacon , shallots , and parmesan
place the bread cubes in a large bowl
pour the mixture over the bread cubes and stir well
scrape the mixture into the slow cooker
press the bread cubes down into the liquid
sprinkle with the gruyere
cover and cook on high for 1 to 2 hours , or until a knife inserted in the center comes out clean
serve hot , scooping it out of the dish
bacon and guacamole grilled cheese sandwich
cook the bacon until crispy and set aside on paper towels to drain
butter one side of each slice of bread , sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole , tortilla chips , the remaining cheese and finally top with the remaining slice of bread with the buttered side up
grill over medium heat until golden brown and the cheese has melted , about 2-3 minutes per side
bacon and hash browns casserole
preheat oven to 350
combine turkey gravy , 1 / 2 cup cheese , onions , pepper , potatoes , and sour cream
spoon into a shallow 1-quart casserole coated with cooking spray
bake at 350 for 35 minutes
sprinkle with 1 / 4 cup cheese and bacon
bake an additional 5 minutes or until the cheese melts
bacon and herb popcorn
chop up bacon bits in mini-chopper, add to parmesan, add all spices, mix together, this will make 10 t of mixture, add only half of the mixture to 1 bag prepared microwave popcorn
bacon and horseradish deviled eggs
cut the eggs in half lengthwise
scoop out the yolks and put them into a bowl
mash the eggs together with the mayonnaise , horseradish cream and the onion flakes
crumble the bacon into the bowl and stir through the egg mixture
put the egg yolk mixture back into the eggs and sprinkle each with a bit of dried parsley to garnish
bacon and horseradish dip
cook onion and garlic in 1 tablespoon bacon fat from bacon , or use oil, cook over medium heat until tender , about 3-4 minutes, place onion mixture in bowl, add bacon, stir in cream cheese , sour cream , horseradish , mustard , pepper , and salt, mix well until blended, refrigerate at least 2 hours to allow flavors to blend, serve chilled or at room temperature
bacon and houmous butties  hummus
grill the bacon on both sides until crisp, cut the baguette in half lengthways and spread generously with houmous, fill with the bacon and cut into 8 sandwiches
bacon and lentil soup
cut the bacon up into tiny pieces and fry with the oil
once the fat begin to melt off , add in the roughly chopped carrots , celery , onions , or other veggies that you desire
i used leeks
let cook for another 5 minutes or so
add in garlic and let cook for one more minute
add in the can of tomatoes , chicken stock and washed lentils
let simmer for about 20 minutes or so
after 20 minutes , add in any other veg you want
i added green beans
let simmer for another 15 minutes
add in cabbage if you want
simmer for another 5 minutes
yum !
bacon and lettuce stuffed cherry tomatoes
cut the top off the tomatoes , scoop out the seeds& pulp
use the seeds & puld in some other recipe
salt the inside of the tomato and put them upside down on a paper towel to drain for about15 minutes
meanwhile combine the bacon , chives , lettuce and mayo , season with salt and pepper
fill the tomatoes just before serving
bacon and macaroni frittata
cook the macaroni according to the package directions
meanwhile , dice the bacon , finely dice the red bell pepper and grate the zucchini , keeping each separate from the others
in a non-stick skillet , start to cook the bacon
crush the garlic clove and add to the bacon
cook for 3 minutes
add the red bell pepper and cook for a further 2-3 minutes
add the grated zucchini and cook for a further 2 minutes
at this point , if the vegetables have let out a lot of juice , you may wish to turn up the heat to evaporate the juices , otherwise the frittata ends up rather soggy
sprinkle salt and cavenders seasoning / pepper to taste over the mixture in the pan
add the cooked macaroni
beat 6 eggs and pour them into the pan
cook over a low-medium heat until the bottom half is done , shaking the pan occasionally to discourage sticking
place a plate over the frittata and carefully flip the frittata with the pan so it lands , done side up , on the plate
slide it carefully back into the pan and cook the underside until done
this should take between 5 and 10 minutes for each side
serve hot with your choice of side dishes !
bacon and maple grits puff
preheat oven to 350
grease 1 1 / 2 quart round casserole or souffle dish
cook bacon in large skillet over medium heat
about 7 minutes
remove bacon to paper towel
set aside
reserve 2 tablespoons bacon drippings
combine milk through salt in medium sauce pan
bring to a boil over medium heat , stirring frequently
simmer 2-3 minutes or until mixture thickens
stirring constantly
remove from heat and stir in syrup and reserved bacon drippings
crumble bacon and add to grits mixture
beat eggs in medium bowl
gradually stir small amount of grits mixture into eggs , then stir back ito remaining grits mixture
pour into prepared casserole
bake 1 hour and 20 minutes
serve immediately with additional maple syrup and fruit
bacon and mashed potato sandwich
toast bread
fry bacon until crisp
chop roughly and add to mashed potatoes and cheddar cheese
loosely mix to a batter like consistency
place two slices of turkey on each piece of toast and spread bacon mixture over the top
place one slice of swiss cheese over each and broil until the cheese is melted
bacon and molasses beans
cook the bacon in a heavy pot over medium heat until crisp transfer to paper towels
drain off some of the fat but not all of it
add in onions , bell pepper and garlic
saute for about 7-8 minutes until tender
add the bacon back into the pot with all the remaining ingredients
stir to combine
season with salt and pepper if desired
reduce heat to low and simmer uncovered for about 30-35 minutes , or place in the oven to bake
bacon and mushroom bites
chop bacon and mushrooms , fry until the bacon is crisp , drain and set aside on paper towel
in a small bowl combine cheese , butter , dry mustard , paprika and parsley
add cooled bacon and mushroom
mix well
remove dough from can in two rolled sections , don't unroll them
roll each section in sesame seeds
with serrated knife slice each section into 8 slices
place on ungreased cookie sheet
with your thumb make an indentation in center of each slice
top with about 1 tsp of the cheese mixture
bake at 375f for 10-12 minutes or until golden brown
bacon and mushroom chowder
in a soup pot , fry bacon- set aside, with bacon drippings , fry onions until clear , add mushrooms, stir for about 5 minute add chicken stock and potatoes, cook until potatoes are tender, return bacon to pot, just before serving add milk , salt and pepper , to taste , and mushroom soup, stir well and serve
bacon and mushroom penne with sun dried tomato pesto
cook the pasta as directed on the package
drain and reserve 1 cup of the cooking liquid
chop bacon , fry gently in a frying pan
add mushrooms
blend the sun-dried tomatoes and their oil , garlic , and basil in a food processor and blend until the tomatoes are finely chopped
transfer the tomato mixture to a large bowl
stir in the parmesan
add the pasta , mushrooms and bacon to the pesto and toss to coat , adding enough reserved cooking liquid to moisten
season the pasta , to taste , with salt and pepper and serve
bacon and mushroom roll ups
saute bacon , mushrooms , onion , salt , & pepper 5-8 minutes, stir in cream cheese, set aside and let cool for 15 minutes, cut crusts from bread, with rolling pin , flatten bread until 1 / 4" thick, spread 2 tablespoons mushroom mixture over each slice, roll like a jelly roll, secure with toothpicks, refrigerate 1 hour, put on cookie sheet and brush with melted butter, bake 10-15 minutes at 375f until lightly brown, cut in half and serve warm, makes 24 appetizer-size servings
bacon and mushroom stir fry
cook bacon until fat is rendered out , remove with slotted spoon , reserve
pour off all but 2 tbsp of bacon fat , keeping the excess in reserve if you wish to use it in the stir frying of the vegetables
vegetable oil is really better
combine all sauce ingredients in a small bowl , stir until cornstarch is dissolved
pour over vegetables and bacon
cook and stir only until sauce thickens
serve over hot brown rice , or chinese noodles , topped with additional soy sauce and toasted sesame seeds
bacon and noodles
heat oven to 375 degrees
fry the bacon until it's crispy , drain on paper towels and crumble
cook egg noodles as directed on package , drain and toss with the 2 tablespoons butter
in a 2 quart casserole layer as follows: 1 / 4 of the noodles , 1 / 4 of the sour cream , 1 / 4 of the cheddar cheese , 1 / 4 of the bacon and 1 / 4 of the onion
repeat these layers 3 more times
bake the casserole in preheated oven , uncovered for 30 minutes
bacon and onion biscuits
in a skillet cook bacon and onion until bacon is slightly crisp and onion tender
drain fat
in a bowl mix dry ingredients together
cut in butter
add milk , bacons , and onion
mix with fork until just combined
turn dough to lightly floured surface and knead several times until dough holds together
pat or roll dough to 3 / 4 inch thick
cut dough with biscuit cutter and place on baking sheet
i also just drop biscuits into cupcake tins which is much quicker
bake at 350 degrees for 15-20 minutes or until golden brown
makes 12
bacon and onion filling
saute onion in oil until tender, drain on paper towels, cut bacon into 1" pieces, saute until medium crisp, drain on paper towels, mix bacon and onion together
bacon and onion pie
bring a pan of salted water to the boil and cook the potatoes until soft
drain and mash
while the potatoes are cooking , heat and cook the bacon in half the butter and the oil in a frying pan until just beginning to brown and crisp
remove from the pan with a slotted spoon
add the onions to the pan
add seasoning and the sugar
fry gently until the onions are soft and caramelized
take care not to allow them to burn
return the bacon to the pan and stir evenly through the onions
add a little broth or water to de-glaze the pan and then
add the remaining butter and 4oz of the cheese to the potato
season and mix well
preheat the broiler to high
spoon the mixture over the onions and bacon , scatter with the remaining cheese and top with the slices of tomato
place under a hot grill until the cheese is melted and brown
serve