formido/recipes-20k huggingface dataset:
bacon and peanut butter on crispy toast appetizer
preheat oven to 425 degrees
remove the crust from the bread
brush both sides of the bread slices with melted butter
spread peanut butter on each slice of bread
top with crumbled bacon
cut each slice of bread into 4 pieces
place bread quarter on a non-stick baking sheet
bake on the center rack in the oven for 8 to 10 minutes or until bread turns brown and toasty
serve and watch the reaction ! make sure you have copies of the recipe on hand to give out
bacon and pepper jack stuffed hamburgers
mix cheese and bacon in a bowl
flatten approximately 1 / 8 - 1 / 4 of the ground chuck in the palm of your hand
squeeze together about 1-2 tablespoons of the bacon and cheese mixture
put it in the center of the ground chuck
bring up the sides of the meat over the filling , making sure the cheese is completely covered by the meat
flatten slightly to form into a patty
season patties to taste with garlic powder , seasoned salt , and ground black pepper
grill burgers approximately 6-8 minutes on each side for medium
bacon and pepper pasta
in a large skillet , cook bacon until crisp, remove bacon with slotted spoon and set aside , reserving the drippings, saute onions and garlic in drippings for 3 minutes, add peppers , cook and stir for 3 minutes, stir in tomatoes and heat through, add bacon and mix well, serve over pasta, cooking time does not reflect time to cook pasta
bacon and potato chowder
fry bacon until crisp , and chop
drain and use paper towel to soak up excess fat
in a large pot , sautee onion and garlic with 2 tbsp bacon drippings
add potatoes , water , bouillon cubes to pot
heat to boiling , then cover and simmer until potatoes are cooked , then add bacon
mix flour with a small amount of evaporated milk , making a paste
gradually stir in remaining milk
add to potato mixture
cook over medium heat until mixture comes to a boil and thickens
stir often to ensure the soup doesn't burn on the bottom of the pot
bacon and potato frittata
place bacon in 10-inch nonstick skillet over medium-high heat, cook , stirring occasionally , until browned , 5 minutes, add potatoes and onion, cover, cook , stirring occasionally , until tender , 6-7 minutes, beat eggs , 1 / 2 cup water , 1 / 2 t salt and 1 / 4 t pepper, stir in broccoli and 1 / 2 cup cheese, add to skillet , cover, over medium heat , cook until set , 8-10 minutes, remove from heat, sprinkle with remaining cheese, cover, let stand until cheese is melted , 2-3 minutes
bacon and potato pie
trim bacon , chop finely, peel potatoes and grate, peel and chop onion finely , and mix all together, add flour, beat eggs and season , add milk, blend with bacon mixture, melt dripping in shallow pan, pour mixture in, bake at 400 f for 3 / 4 hour, when cooked cut into squares and serve, cheers , doreen doreen randal , wanganui, new zealand
bacon and potato scramble
brown the bacon pieces in a skillet, remove the bacon from the pan using a slotted spoon, reserve, add the potatoes and onions to the pan, brown , stirring frequently, return the bacon pieces, add the eggs and scramble with the potatoes, top with the cheese and cover for 1 minute, serve warm
bacon and potato soup
in your soup pot , saute the onion and bacon on medium heat until the onion is soft and the bacon is becoming crispy
drain off excess fat , if necessary , leaving 2 t
behind
add carrots and celery and saute for 2 minutes on medium heat
if using , add flour and stir to coat vegetables
turn heat to medium high for 1 minute then add 1 cup of stock , stirring to get brown bits off bottom of pan
add the rest of the stock and potatoes and bring to a boil
when potatoes are soft , add milk / cream and heat until the soup is warm again
if desired , use a potato masher to break down the potatoes to your desired texture or simply continue to cook until the soup is as thick as you like
if using , add cajun seasoning
add salt and pepper to taste
before serving add chopped parsley
bacon and potato soup ii
in a sauce pot , melt butter and cook onions gently, add chicken broth , potatoes , and pepper, cover and cook gently 20 to 25 minutes, cool slightly, puree half of the potato mixture at a time in a blender or food processor, return to the pot and add milk and half and half, reheat, serve in bowls with crumbled bacon on top of soup
bacon and ranch chicken with parmesan ranch rice
to cook chicken:
preheat oven to 400 f and grease a baking sheet
place chicken breasts on baking sheet and coat in ranch dressing , evenly on both sides
bake chicken for 20 minutes or until done through
meanwhile , fry bacon in large skillet or on griddle
when chicken is done , evenly distribute cheese to each piece
top cheese with 2 slices of bacon and return to oven
bake for another 5 minutes or until cheese is melted
to cook rice:
put water in medium sauce pan and bring to a boil
add rice and lower heat to simmering
cover and simmer on low for about 20 minutes or until rice is fluffy
mix in ranch dressing mix , parmesan cheese , parsley flakes and celery flakes
let sit for 3-4 minutes while cheese melts
serve chicken with rice
add a vegetable and a roll for a complete meal
bacon and red potato bake
place potatoes in a dutch oven
cover with water
bring to a boil
reduce heat
cover and simmer for 10-15 minutes or until tender
drain
cool for 10 minutes
in a small bowl , combine the flour , eggs , sour cream , one tablespoon butter and salt
spoon over potatoes and toss to coat
place half of the potato mixture in a greased 2-qt
baking dish
top with half the cheese
repeat layers
toss bread crumbs with remaining butter
sprinkle over the top
bake , uncovered at 350 degrees f for 1 hour or until a thermometer reads 160 degrees and potatoes are tender
sprinkle with bacon
for a little more bite , you can substitute pepper jack cheese for the monterey jack
i've included cooking time for my elevation
for lower elevation it should take ~1 hour
bacon and rice creole
simmer vegetables and spices in a saucepan, at the same time , fry the bacon, when bacon is done , remove from pan and crumble into small pieces, drain off all fat, let rice brown lightly, add the vegetables and bacon, let simmer over very low heat for 30 minutes, check after 20 minutes to see if it is drying out, if so , add more tomatoes , or some water , or a combination of both
bacon and rotel quiche
preheat oven to 400 degrees, bake pie crust for about 10 minutes or until lightly browned, sprinkle crumbled bacon , onions , rotel and cheese over crust, whisk together the eggs and milk in a separate bowl, salt and pepper to taste, pour egg mixture into crust, bake until knife inserted into center comes out clean , about 45 minutes
bacon and sage mashed potatoes
place the potatoes and enough broth to barely cover them in a large saucepan and bring to a boil
cover , reduce the heat to medium-low and simmer just until tender , about 10 to 15 minutes
drain the potatoes , reserving the cooking liquid
return the potatoes and 1 cup of the cooking liquid to the saucepan and , using a potato masher or the back of a wooden spoon , mash until smooth
add the butter and gouda and stir until incorporated and melted
do not overmix
if necessary , add more broth to attain the desired consistency
stir in the bacon , sage and salt and pepper to taste
serve immediately
bacon and sage potato pancakes
in a large cast iron skillet over medium heat , cook bacon until crispy
once cooked remove to a paper towel lined plate
discard bacon fat and fill the skillet 1 / 4 inch of vegetable oil and preheat
meanwhile , place potatoes , garlic , sage , eggs , flour , salt , pepper and bacon in large bowl
mix until thoroughly combined
once the oil is preheated , working in batches , measure out 1 / 2 cup potatoes and carefully place into the oil one at a time
using a spatula , press down on the potatoes until they flatten to about 3 inches in diameter
cook pancakes until crispy and nicely browned
remove to a paper towel lined plate
you can place them on a cookie sheet and keep them warm in a preheated 275 degree oven while remaining pancakes cook
bacon and sausage hash
peel the potatoes and chop into cubes
chop the bacon and sausage
fry bacon and then onions in the bacon fat
add chopped sausage and fry until it's browned slightly , move to the side of the pan
fry the potatoes in the middle of the pan until brown , add white pepper
mix everything
add in eggs , fry without stirring until the whites have solidified
serve with pickles
bacon and sausage roll ups
cut each bacon strip in half, cook bacon just until transparent, drain well and pat with paper towels to remove grease, if you are using the "ready-to-eat" bacon , you can skip this step, cook sausage in a skillet and drain well, mix cream cheese into sausage until well blended, trim the crust off of the bread and cut each slice in half, spread cream cheese mixture onto bread and roll up jelly-roll style, wrap each bread roll with a piece of the bacon and skewer with a toothpick, bake on an ungreased baking sheet at 350 degrees for 15 minutes
bacon and scallion corn muffins
cook bacon until it is crispy
blot with paper towels& crumble it
drain off all but 1 tablespoon of the fat from the skillet , and use remaining bacon grease to cook the onion over moderately low heat , stirring , until it is softened
into a bowl sift together the cornmeal , flour , baking powder , baking soda , and salt
in another bowl whisk together the eggs , butter , sour cream , and milk
stir in bacon , onion , and cornmeal mixture , and beat the batter well
divide the batter among 12 well-buttered 1 / 3-cup muffin tins and bake the muffins in the middle of a preheated 425 degree f
oven for 20 minutes , or until they are golden
turn the muffins out onto a rack and let them cool
bacon and scallion potato salad
cook bacon in a large skillet until crisp
transfer to paper towels to drain
carefully pour fat from skillet into a measuring cup and reserve
coarsely crumble the bacon
pour vinegar into a large bowl
put potatoes in a 5-quart pot , covered with cold water by 2 inches , and simmer , uncovered , until just tender - about 20 minutes
drain potatoes in a colander and rinse slightly with cold water
when cool enough to handle , quarter potatoes , adding them to the bowl as you cut , tossing them to coat
add 1 tbsp of reserved bacon fat and remaining ingredients , and salt and pepper to taste , tossing to combine well
bacon and spring onion pancakes
in a bowl mix together everything except the oil to make a smooth batter
in a frying pan heat up about 2 tbsp oil , ensuring that it has coated all around the pan
pour in 1 / 4 of the batter mix , spreading it around pan with a spatula
cook until the edges start to brown
flip pancake and cook the other side until it browns slightly
repeat with the remaining batter until you have four large pancakes
cut into wedges and serve hot
bacon and stilton salad
cook the bacon in a pan for 7-8 minutes or until crisp, remove with a slotted spoon and drain on absorbent paper, add the butter to the pan and melt, add the garlic and bread and cook for 3-4 minutes until crisp and golden, drain on absorbent paper, mix the cheese and mayonnaise together, stir in the cream and black pepper, beat well to blend, mix the salad leaves , bacon and croutons together, place on serving plates , top with the dressing and serve
bacon and sun dried tomato alfredo pasta  ww recipe
cook pasta according to package directions, omitting salt and oil, drain pasta and keep warm, while pasta cooks , combine alfredo sauce and sun-dried tomatoes in sauce pan, cook over low heat stirring occasionally, 6-8 minutes or until thoroughly heated and tomatoes are juicy and plump, while sauce cooks , microwave bacon according to package directions, crumble bacon and set aside, combine cooked pasta and alfredo sauce in a large bowl, top with bacon , basil and black pepper
bacon and sweet corn pasta
boil pasta in a large pot of salted water
drain pasta , reserving 1 cup pasta water
cook bacon in a large skillet until crisp
transfer bacon to plate and reserve 1 tablespoon drippings
saute zucchini and corn in the drippings in the same skillet until tender , 5-6 minutes
add pasta to corn and zucchini in skillet
stir in bacon , cream , basil and pine nuts
add reserved pasta water , as needed to loosen sauce
season with salt and pepper
bacon and sweet potato salad with warm honey mustard dressing
line a serving plate with baby spinach leaves
add water and salt to skillet
bring to a boil
add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender , about 7 minutes
drain potatoes and green beans in colander
wipe skillet and add vegetable oil
heat over medium heat
add canadian bacon and onion to hot oil and saut 5 minutes or until bacon is lightly browned and onions are tender
spoon sweet potatoes , green beans , bacon and onions over spinach leaves
add honey dijon dressing to skillet and heat through
spoon over sweet potato salad
bacon and swiss au gratin potatoes
in a small saucepan melt margarine , then add onion and cook until soft , at this time add flour
stir in the milk a little at a time until slightly thickened
add 1 cup of cheese , bacon , mustard , and cayenne pepper
stir until cheese is melted , if mixture seems to be too thick add a bit more milk to thin it out some
in a lightly greased or sprayed 1 1 / 2 quart baking dish layer half of the potatoes , then sprinkle with half of the salt , pepper , and garlic powder
pour half of the cheese sauce over the potatoes and repeat with remaining ingredients , finishing with the cheese sauce
cover and bake for 45 minutes at 375 degrees remove cover , top with remaining 1 / 2 cup of swiss cheese and bake for another 15 to 20 minutes or until top is golden brown
let " rest " for 10 minutes , serve and enjoy !
bacon and swiss cheese dip
in a small saucepan , combine cream cheese , ranch dressing , swiss cheese and green onion slices
heat until cheese is melted
stirring constantly until smooth
place in a small bowl
sprinkle with bacon and crushed crackers
serve with whole crackers
bacon and swiss scalloped potatoes
preheat oven to 350f and butter a 9x13 in casserole dish with 1 1 / 2 tbsp butter
layer the bottom of the casserole dish with 1 / 3 of the potato slices
sprinkle with salt and pepper
layer on 1 / 2 of the sliced onions and 1 / 2 cup of the swiss cheese
layer on 1 / 2 of the bacon , 1 / 2 of the parsley
sprinkle with a little of the parmesan
repeat by layering on 1 / 3 of the potato slices , sprinkle again with salt and pepper
layer on the remaining sliced onions , 1 / 2 cup of the swiss cheese , the remaining bacon , parsley and sprinkle with parmesean
top with the remaining potato slices
add the half and half
dot the potatoes with the remaining 1 1 / 2 tbsp of butter
cover with aluminum foil and bake for one hour
remove the foil and sprinkle on the remaining swiss and parmesean cheese
return to the oven for an additional 40 minutes
when done , the potatoes should be tender and liquid mostly absorbed
bacon and tater tots crock pot breakfast
in 4-5 quart crock pot , layer ingredients in order: one third of the tater tots , bacon , onions , green peppers , and cheeses
repeat layers two more times , ending with cheeses
in a medium mixing bowl , combine eggs , milk , and flour and beat with whisk or egg beater until combined
season with salt and pepper to taste
pour mixture over layers in crock pot
cover crock pot and cook on low
the cooking time may take anywhere from four hours to overnight , depending on your crock pot
bacon and tomato bread
add the ingredients to the machine according to manufacturer's directions, select the basic white bread cycle and the lightest crust color
bacon and tomato cups
preheat oven to 350 degrees
spray or grease the cups of a muffin tin
in a skillet over medium heat , cook bacon and onion together until bacon is evenly browned and onion is soft
pour through sieve then let drain well and cool on paper towels
combine cooled bacon / onion mixture with tomato , swiss cheese , sour cream , mayonnaise , garlic powder , and basil
flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin
the dough needs to come to the top of each cup
place a portion of the bacon mixture into each dough cup
bake at 350 degrees for 10 to 12 minutes until golden brown
makes 4 to 6 muffin cups
bacon and tomato deviled eggs
cut the eggs in half and remove the yolk keeping the white half completely intact
place yolks in a separate little bowl
in yet another bowl add your ranch dressing , sour cream , tomato paste , ground mustard , chopped parsley and bacon
mix together with a whisk until smooth
add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated
place egg mixture in a plastic ziplock bag with a large
fill the egg white halves with the mixture , and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half
chill in the fridge for about a half an hour and then serve
if you wanna make a short cut just substitute the ranch dressing , sour cream , tomato paste and half the bacon for kraft's tomato bacon dressing
i've made it both ways and they are both wonderful
bacon and tomato grilled cheese sandwich
spread about 1 tablespoon butter into the bottom of a large skillet
spread 1 tablespoon onto one side of each slice of bread
place the 4 slices of bread butter-side down onto a large skillet or flat grill
top with 1 slice of cheese , 2 slices of tomato and 2 slices cooked bacon , then 1 more slice of cheese
cover with a slice of bread
fry over medium turning once with a spatula until golden brown on both sides
bacon and tomato jam
in a large skillet over medium-high , cook the bacon until crispy , about 5 minutes
transfer the bacon to paper towels to drain excess fat , blotting it dry with additional towels as needed
in a large saucepan , combine the tomatoes , onion , sugar , cider vinegar , salt and pepper
bring to a boil , stirring often , then reduce heat to medium
crumble the bacon into the tomato mixture
simmer until very thick , about 1 hour
season with additional salt and pepper as needed
let the jam cool , then ladle into jars
can be refrigerated for 3 to 4 days , or frozen up to 2 months
if freezing , divide the jam among several small jars
when ready to use , let the jar thaw overnight in the refrigerator
bacon and tomato pasta
cook bacon until crisp , then cut bacon into 1 / 2" pieces, drain bacon grease from skillet , add cherry tomatoes saute 1 minute, stir in cream cheese & milk , cook until bubbly, stir in pasta , bacon pieces and parmesan cheese, top with more parmesan if desired
bacon and tomato sauce for pasta
chop streaky bacon crosswise into small strips and fry until almost crispy
remove from pan
chop onion and pimento , add to frying pan with olive oil and fry until soft
i prefer to give a high heat initially to slightly caramelise
add finely chopped or pressed garlic into pan for last 5minutes
add bacon back into pan , together with tomatoes , bay leaf , tabasco , sun-dried tomato
simmer for 10 minutes
stir in herbs and black paper for last minute or so
serve with pasta and with grated cheddar cheese on top
bacon and tomato spaghetti
brown bacon till crispy , you can drain some fat if you want but it gives it flavor , add tomato soup
cook noodles and add to pan , heat threw
bacon and tomato spread
blend cream cheese with mayonnaise until smooth, add garlic salt and tomato, cook bacon until crispy, drain and crumble, add bacon to cream cheese mixture when ready to serve, serve as spread with party rye rounds or as a dip, thin with a little milk if necessary
bacon and tomato tarts
heat oven to 350 degrees, thinly slice tomatoes, lightly salt and pepper the tomatoes, layer the tomatoes between paper towels for ten minutes, melt the butter in a skillet, cook onions and shallots until translucent, mix mayonnaise and cheeses, lightly brush mustard in bottom of tart shells, layer tomatoes and onions in shells, sprinkle the tops of each tart with crumbled bacon, top each tart with the mayonnaise cheese mixture, place tarts on a baking sheet, bake for 45 minutes
bacon and two onion cheesecake
cook bacon until crisp in large skillet, remove to paper towels with slotted spoon, pre-heat oven to 350 degrees f, cook onion and garlic in drippings about 6 minutes or until tender, drain in strainer, discard bacon drippings, combine ricotta cheese , half-and-half , flour , salt an cayenne pepper in bowl, with electric beater , beat until smooth, add eggs , one at a time, beat until smooth, stir bacon and cooked onion mixture and green onions into ricotta mixture, lightly grease sides and bottom of an 8 or 9 inch baking dish, pour batter into pan, bake for 40 minutes or until set, remove to wire cooling rack, cool to room temperature
bacon and vegetable pasta bake
preheat oven to 200c
grease a 6cm deep , 28cm x 35cm baking dish
cook pasta to packet directions in lots of salted water
meanwhile , cook bacon under grill until brown and almost crispy , chop and set aside
add zucchini , carrot and celery to a microwave safe bowl with a dash of water , cover and microwave on high for 4 - 5 minutes or until carrot is tender
drain pasta and return to the pot
add zucchini , carrot , celery , mushrooms , capsicum , baby spinach , bacon and passata and stir to combine
add to greased baking dish and top with cheese
bake for 25-30 minutes or until golden
serve with salad and garlic bread if you have the time or inclination
bacon and vegetable slice
wrap the bacon and leek in paper towel and cook in the microwave on high for 2 minutes
dice the bacon
combine the zucchini , carrot , cheese , flour , bacon and leek in a large bowl
stir in the combined eggs , oil and mustard
mix gently to combine
coat a microwave safe quiche dish with cooking spray
pour the mixture into the prepared dish and place in the microwave
cook on 50% power for 15 minutes until the edges are firm and mixture is set , time depends on how powerful your microwave is
place under a grill for 4-5 minutes or until top is golden and firm
serve on top of the baby spinach leaves with a dollop of yoghurt
bacon and veggie skillet scramble
heat olive oil in skillet over medium heat
add potatoes and saute for 5 minutes
add in vegetables and saute for additional 20 minutes or until potatoes are browned and crispy
meanwhile , whisk the eggs vigorously with the whipping cream , baking powder , salt and pepper until very well combined
let stand
add in cooked bacon
move vegetable and bacon mixture to cover only half of the skillet
whisk eggs again briefly and then add in 1 / 2 cup cheddar cheese
pour into the empty half of the skillet
when the eggs start to set , start to scramble and stir entire mixture together until eggs reach the desired consistency
season with salt and pepper
sprinkle additional cheddar cheese on top , if using and allow to melt
delicious !
bacon and wild mushroom risotto with baby spinach
heat large dutch oven over medium heat
add bacon to pan , cook 8 minutes or until crisp , stirring occasionally
remove bacon from pan with slotted spoon
add shallots , oil , thyme , and garlic to drippings in pan
cook six minutes or until shallots are tender , stirring occasionally
stir in mushrooms , cook 8 minutes , stirring occasionally
add rice , cook 1 minute , stirring constantly
stir in madeira , cook 1 minute or until liquid is nearly absorbed , stirring constantly
stir in 1 c stock , cook 4 minutes or until liquid absorbed , stirring constantly
add remaining stock , 1 / 2 c at a time , until each portion of stock is absorbed before adding the next
stir in spinach , cook 1 minute
remove from heat
stir in cheese , salt , and pepper
sprinkle with bacon , and serve immediately
bacon appetizer crescents
preheat oven to 375 degrees f
mix cream cheese , bacon , parmesan cheese , onions , parsley and milk until well blended
set aside
separate each can of dough into four rectangles
firmly press perforations together to seal
spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture
cut each rectangle into 12 wedges
roll up wedges , starting at short ends
place , seam-sides down , on greased baking sheet
bake 12 to 15 minute or until golden brown
serve warm