xiaoxl/recipe_data huggingface dataset:
Southern Macaroni and Cheese Pie
Category: main-dish
By dameionec

Macaroni and Cheese Pie is a staple of all good Southern family dinners, church dinners and socials.

Ingredients:
cooking spray
2 cups uncooked elbow macaroni
½ cup butter
2 (12 ounce) cans evaporated milk
1 tablespoon ground black pepper
3  eggs
1 teaspoon salt
4 cups shredded Cheddar cheese
1 pinch paprika, or to taste  (Optional)

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain. Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through. Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens. Gently mix salt and cooked macaroni into the sauce and stir to combine. Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste. Bake in the preheated oven until casserole is bubbling, about 20 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 620.5
Fat: 43.1 g
Saturated fat: 26.4 g
Carbohydrates: 29.8 g
Sugars: 9.8 g
Dietary fiber: 1.1 g
Protein: 29 g
Cholesterol: 197.3 mg
Sodium: 919.1 mg
Olde Settler's Beans


Ingredients:
bacon, ground beef, onion, brown sugar, sugar, ketchup, barbecue sauce, molasses, dry mustard, garlic powder, salt, pepper, kidney beans, cannellini beans

Directions:
Brown bacon, ground beef and chopped onion till beef is no longer pink. Drain well.
Preheat oven to 350°.
Mix sugars, ketchup, BBQ sauce, molasses, dry mustard, garlic powder  and salt and pepper. Drain all beans, and add to mixture. Pour into greased casserole dish and bake for 1 hour.
Serve with crusty bread.
Vegetarian (Or Vegan) Cream of Carrot Soup


Ingredients:
carrot, onion, celery, salted butter, water, bouillon, vegetable bouillon cube, dried parsley, fresh parsley, soymilk

Directions:
Wash, trim and chop carrots, celery and onion. Place in soup pot with the butter. Cook on Medium- low heat about 20 minutes or until vegetables start to develop color and onion is clear.
Add water, bullion, lentils, reserved celery tops (chopped] and parsley. Bring to a boil, cover and simmer on medium heat for 15-20 minutes.
Add Instant rice and simmer for another 10-15 minutes.
Use an immersion blender and blend until smooth. If you don't have one you can blend in a regular blender then return to the soup pot.
Add milk (you can add more or less if you feel the soup is to thick or if you think 1 cup may thin it too much] and salt/ pepper if desired.
Heat on low until just heated through. We skip this step because by now my family is hungry and eager for dinner, lol. We like how the milk cools it down enough to be able to eat it right away anyway.
Serve with bread (if desired] and enjoy!
Ruth Reichl's Roast Chicken With Potatoes & Onions


Ingredients:
roasting chickens, lemon, olive oil, potatoes, onion, garlic cloves

Directions:
Preheat oven to 400 deg F/200 deg Celsius.
Wash chicken and pat dry. Remove and reserve any extra fat from inside the chicken. If there is no fat, use butter:
Very gently run your fingers between the breast and skin, from the neck, loosening the skin from the breast on both sides. Don't puncture the skin.
Place the excess fat underneath the skin -- chop it up to spread evenly, if necessary. This way the chicken will baste itself.
Puncture the lemon all over with a fork, and place inside the chicken.
In a bowl, toss the potatoes, onion and garlic with olive oil so each piece is coated.
Season the chicken with salt and pepper.
(This is where I suggest something more, as few of us will find a genuinely "farm-raised" chicken. Use a good seasoning salt of your choice, and black pepper, as ordinary supermarket chickens can be very bland]. Season well all over. (I would also season the cavity and then put in the lemon].
Put the oil-coated veggies in a roasting pan and spread out. Season with salt and pepper.
If you have a rack, put the chicken on it and jiggle things to fit over the potatoes and onion. Otherwise, just put the chicken right into the pan.
Roast for about 1 hour (she says that, but I would roast it for not less than about 1 1/4 hours].
Remove the pan from the oven and let rest for about 10 minutes. (I'd put it into a warming oven].
Carve chicken into serving pieces, surround with the potatoes, onion and garlic, and squeeze the (baked] lemon over the top.
Skillet Chili 'N Eggs
Category: soups-stews-and-chili
By Dacifilia

Delicious, quick and easy meal. Add your favorite toppings like sour cream, chives, salsa, etc.!

Ingredients:
2 (15 ounce) cans chili with beans
1 (7 ounce) can whole-kernel corn, drained
4  eggs, room temperature
3 slices American Cheese, cut diagonally into halves

Directions:
Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes. Break eggs onto chili mixture and top eggs with American cheese. Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 426.1
Fat: 23.6 g
Saturated fat: 10.8 g
Carbohydrates: 34.9 g
Sugars: 4.5 g
Dietary fiber: 10.2 g
Protein: 24.3 g
Cholesterol: 241.7 mg
Sodium: 1628.8 mg
Jalapeno Cornbread


Ingredients:
sweet onion, sharp cheddar cheese, eggs, sour cream, yellow cornmeal, plain flour, baking powder, salt

Directions:
Preheat oven to 350º.
Chop onion.
Grate Cheese.
Beat eggs in large mixing bowl.
Stir in creamed corn, sour cream and oil.
Fold in onion, cheese, and jalapenos.
Add cornmeal, flour, baking powder and salt.
Mix well.
Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
*Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.
Chocolate Kiss


Ingredients:
Baileys Irish Cream, dark Creme de Cacao

Directions:
"Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake and strain into a martini glass, and serve."
Miso Soup
Category: soups-stews-and-chili
By Anonymous

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Ingredients:
2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2  green onions, sliced diagonally into 1/2 inch pieces

Directions:
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 63
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 5.3 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 5.5 g
Sodium: 513.1 mg
Pineapple Smoothies


Ingredients:
buttermilk, sugar

Directions:
Combine all ingredients in a blender or food processor; cover and process until smooth.
Pour into glasses and serve immediately.
Baked Cottage Cheese and Pumpkin


Ingredients:
fat-free cottage cheese, canned pumpkin, sugar substitute, pumpkin pie spice

Directions:
Preheat oven to 350.
Blend the ingredients in a food processor or blender until smooth.
Pour into a two-cup Pyrex dish.
(If desired, sprinkle with sugar substitute and cinnamon.].
Bake for about 90 minutes, or until the texture is just slightly firm to the touch.  If you want a crispier crust, put the dish under the broiler for about a minute.
You can eat it immediately, but I like to refrigerate it and eat it cold!
Andouille New Potato Salad


Ingredients:
andouille sausage, tiny new potatoes, sour cream, green onion, garlic, olive oil

Directions:
Preheat oven to 350 degrees.
In a small skillet cook andouille over low heat for 5 minutes, or until tender and cooked through.
Place potatoes in a small pot and cover with water.
Bring to a boil and cook for 10-12 minutes, until potatoes are tender.
Remove potatoes from pot and"mash" with a wooden spoon until lumpy, but not creamy.
Stir in andouille, sour cream, green onions, and garlic.
Season with salt and pepper, to taste.
Serve warm, or cold the next day.
Fry Bread I
Category: bread
By Rita

A traditional North American treat.  Serve with jam or honey.

Ingredients:
4 cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups shortening for frying

Directions:
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water.  Knead until soft but not sticky.  Shape dough into balls about 3 inches in diameter.  Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides.  Drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 dozen fry breads

Calories: 217.1
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 32.1 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Sodium: 219.6 mg
Yo Pumpkin! Smoothie


Ingredients:
canned pumpkin, low-fat vanilla yogurt, cinnamon

Directions:
It's best if you start with chilled ingredients, but OK if only the yogurt is cold.
Combine all ingredients in blender.  Blend until smooth.
Pour into glasses and enjoy!
Any Night of the Week Chicken, Pasta, and Broccoli


Ingredients:
boneless skinless chicken breasts, garlic powder, chili powder, seasoning salt, pasta, olive oil, onion, white wine, broccoli florets, water, fresh parmesan cheese

Directions:
Heat cooking oil over medium high heat in large skillet with tall sides.
On a plate combine breadcrumbs, garlic powder, italian seasonings, chili powder, and seasoning salt.
Wash chicken breasts and dredge in breadcrumb/spice mixture until fully and evenly coated on both sides, adding more breadcrumbs if needed.  Place chicken pieces in hot oil and cook on each side 6 minutes or until completely cooked through.  Remove chicken from pan and set aside 15 minutes, then chop into bite sized pieces and set aside.  Leave drippings in pan for further use.
While chicken is cooking, boil enough water for 1/2 pound pasta and add 1/2 teaspoon salt to the boiling water.  Add pasta and cook according to the number of minutes on the box.
While the pasta and chicken are still cooking (separately of course] in a medium bowl mix 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
After pasta is al-dente, drain water then add pasta into the bowl with the olive oil, salt and pepper.  Stir until all pasta is coated and set aside.
In the skillet where the chicken cooked, turn it back onto medium high heat, and add 1 tablespoon olive oil.  Add chopped onion to hot oil and sauté 4 minutes, stirring often.
Lift skillet away from heat and add white wine.  Return to heat and add balsamic vinegar.  Stir together and scrape breadcrumbs/drippings from skillet, as the wine will loosen everything up.
Bring to medium high heat and add the cut broccoli.  Pan fry for 5 minutes, turning once.  In small cup combine 1/4 cup water, 1/4 teaspoon salt, and 1/8 teaspoon pepper until salt is dissolved.  Add mixture to broccoli and bring to a quick boil.  Turn down to simmer, COVER 5 minutes to steam cook and leave broccoli tender crisp.
Add to the skillet: cut up breaded chicken, and al-dente pasta with olive oil dressing, and toss to coat with pan fried balsamic broccoli.
Add freshly grated Parmesan cheese and toss everything together in skillet!  Serve hot and serve immediately with a crusty bread and green salad.
Snickerdoodles I
Category: desserts
By LKUEHL

This is a wonderful and easy cookie that my mother prepared for at least 50 years.  Every time I take them somewhere everyone wants the recipe.

Ingredients:
1 cup shortening
1 ½ cups white sugar
2  eggs
2 ¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs. Sift together the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 124.8
Fat: 6.1 g
Saturated fat: 1.5 g
Carbohydrates: 16.5 g
Sugars: 9.1 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 10.3 mg
Sodium: 71.4 mg
Chewy No Bake Granola Bars
Category: appetizers-and-snacks
By Dana

These granola bars are easy and delicious. They taste just like the store-bought chewy kind. My husband asks me to make these at least once a week!

Ingredients:
1 cup rolled oats
1 cup steel-cut oats
1 cup crispy rice cereal
½ cup chopped mixed dried fruit
½ cup chopped almonds
¼ cup butter
½ cup brown sugar
¼ cup honey
2 teaspoons vanilla extract
½ cup mini chocolate chips

Directions:
Grease a 9x13-inch baking dish. Mix rolled oats, steel-cut oats, rice cereal, dried fruit, and almonds together in a large bowl. Melt butter in a saucepan over medium heat; add brown sugar, honey, and vanilla extract. Whisk until sugar is completely dissolved, about 2 minutes. Pour over oat mixture; stir to combine. Spread oat mixture into prepared baking dish. Press chocolate chips into top. Refrigerate until chilled, about 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 2 dozen granola bars

Calories: 118.8
Fat: 4.7 g
Saturated fat: 2.1 g
Carbohydrates: 18.4 g
Sugars: 8.2 g
Dietary fiber: 1.5 g
Protein: 2 g
Cholesterol: 5.1 mg
Sodium: 24.7 mg
Commercial Brownie Mix Made Healthier


Ingredients:
quick oats, plain yogurt, unsweetened applesauce, milk, eggs

Directions:
Preheat oven to 350°F.
Place all ingredients in bowl and stir until homogeneous texture.
Place 1 (generous] tablespoon of batter in mini-muffin moulds. Bake 30 minutes.
Potato, Leek, and Spinach Soup
Category: soups-stews-and-chili
By ShelleyQ

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Ingredients:
2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2  bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Directions:
Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them. Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot. Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper. Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 232.3
Fat: 10.8 g
Saturated fat: 4.5 g
Carbohydrates: 24.5 g
Sugars: 2.8 g
Dietary fiber: 2.6 g
Protein: 10.3 g
Cholesterol: 30.2 mg
Sodium: 1171.1 mg
Paprika Huhn (Chicken in Paprika Sauce).


Ingredients:
broiler-fryer chicken, salt, pepper, butter, onion, paprika, flour

Directions:
"Cut up chicken and rub with salt and pepper. Melt better in a large (preferably cast iron] pan. Brown chicken on all sides in Butter with the Onion.Remove Chicken, sprinkle Paprika in the fat, heat briefly, then add the flour and Stock. Put the Chicken back in and gently steam in a well covered pan for 25 minutes or so. Remove Chicken and keep warm. Add cream, salt, and paprika to taste to pan juices and pour over Chicken. Goes well with Spaetzle, mashed potatoes, beets, or anything Western European, especially a good Liebfraumilch wine. Enjoy!"
Emily's Banana-Nut Mini Loaves with Chocolate Chips
Category: bread
By Just Emily

Mini loaves of banana bread with walnuts and chocolate chips.

Ingredients:
cooking spray
1 cup white sugar
½ cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
3  very ripe bananas, mashed
¾ cup chopped walnuts
¾ cup semisweet chocolate chips
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon sea salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-count mini loaf pan with cooking spray. Mix sugar, applesauce, egg, and vanilla in a large bowl with a wooden spoon. Add in bananas, walnuts, and chocolate chips and stir to combine. Add flour, baking soda, cinnamon, and salt and stir until completely mixed. Spoon batter into the prepared loaf pan. Bake in the preheated oven until a toothpick or fork inserted into the center comes out clean, 25 to 30 minutes. Allow to cool for at least 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 8 mini loaves

Calories: 201.4
Fat: 6.6 g
Saturated fat: 1.9 g
Carbohydrates: 35.1 g
Sugars: 20.5 g
Dietary fiber: 3.4 g
Protein: 3.9 g
Cholesterol: 11.6 mg
Sodium: 140.2 mg
Green Chile Souffle


Ingredients:
flour, baking powder, eggs, butter, monterey jack cheese, small curd cottage cheese, diced green chilies, canned corn niblets

Directions:
Heat oven to 400., Butter or Pam a 9x14 glass baking pan., Put flour mixture into large mixing bowl., Pour in eggs and butter. Mix thoroughly., Mix in rest of ingredients and pour into glass pan., Bake for 30 min., or until top is browned.
Mini Totcho Casseroles


Ingredients:
French fries, ground beef, ground turkey, yellow onion, bell pepper, green chilies, cheddar cheese, salsa, avocado

Directions:
Cook frozen tater tots (or fries] according to package instructions for oven baking, usually 450F for 15-20 minutes.
Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning.
Add onion, bell pepper, green chilies and cook for about 5 minutes.
Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes.
Place tater tots over the ground beef/cheese mixture.
Top with tomatoes or salsa and sliced avocado.
Mango Shortbread


Ingredients:
butter, flour, sugar, mangoes, flour, sugar, cinnamon

Directions:
Cream crust ingredients.
Pat 1/2 of mixture into a 9x13 inch pan. Set aside other half.
Mix filling ingredients (sugar, flour, cinnamon], and fold in mangoes.
Spread over crust; add rest of crust mixture over mango filling.
Bake at 375 degrees for 30 minutes.
Crock Pot Gluten Free Moroccan Goat Stew


Ingredients:
butter, shallots, sweet onion, lamb stew meat, garlic cloves, cinnamon stick, cooked brown rice, ground cumin, ground coriander, ground ginger, paprika, turmeric, chili powder, sea salt, black pepper, baby arugula

Directions:
Coat meat with well  mixed spice mixture.
melt butter in skillet, cook onion, garlic and shallots until soft and transparent.
take half of onion mixure and half of meat and brown until edges are crispy over med high.
repeat with remaining meat and onion mixture.
place in crock pot while cooking the other half of meat and onion mixture.
place meat, tomatoes, cinnamon, apricots and pho in crock pot and cook on high until the meat is fork tender and falling off the bone.
after the meat is tender remove the cover, add the pre-cooked brown rice and cook for one half hour more to thicken.
top the stew with roasted squash and greens.
Best Fries Ever!


Ingredients:
potatoes, olive oil

Directions:
Preheat oven to 475°.
Scrub and clean potatos - don't peel!
Slice potatos into long 1/8's.
Drizzle a cooking sheet with olive oil and brush to cover.
Season oil with any seasonings you like, we use salt, pepper, garlic powder and cayenne, or Lawrey's Seasoned Salt.
Layer potato wedges on oil.
Cover with foil (important!].
Put in oven as close to lower element as possible for 5 minutes.
Remove foil and return to oven for 10 minutes.
Remove from oven and flip potato wedges.
Bake for 10 more minutes.
Enjoy hot with wonderful dipping sauces, great with burgers, steaks or even by themselves!
Honey-Sriracha Air Fryer Wings
Category: appetizers-and-snacks
By France C

The perfect combination of spicy and sweet in every bite, with the ease of using an air fryer. Add more sriracha to suit your tastes. I like to serve the extra sauce on the side for dipping.

Ingredients:
12  fresh chicken wing drumettes
½ teaspoon salt
½ teaspoon garlic powder
1 tablespoon butter
¼ cup honey
2 teaspoons rice vinegar
1 tablespoon sriracha sauce

Directions:
Preheat an air fryer to 360 degrees F (182 degrees C). Place chicken wings in a bowl and sprinkle with salt and garlic powder, tossing to coat. Place wings in the air fryer basket. Set timer for 25 minutes and cook wings, shaking basket every 7 to 8 minutes. When timer ends, turn air fryer off and let wings stand in the basket for 5 minutes more. Meanwhile, melt butter in a small saucepan over medium heat. Whisk honey, rice vinegar, and sriracha sauce into butter and bring to a boil. Reduce heat and simmer sauce over medium-low heat for 8 to 10 minutes, whisking occasionally. Turn off heat and set aside; sauce will thicken as it cools. Toss cooked wings and sauce together in a bowl. Reserve extra sauce to serve alongside wings.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 586
Fat: 32.6 g
Saturated fat: 11.2 g
Carbohydrates: 36.2 g
Sugars: 35 g
Dietary fiber: 0.4 g
Protein: 37.4 g
Cholesterol: 131.2 mg
Sodium: 1054.8 mg
Burst Tomatoes and Bacon


Ingredients:
bacon, cherry tomatoes

Directions:
In a cast-iron pan over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate.
Remove all but 1 tablespoon of the bacon fat from the pan.
Add the tomatoes and swirl them around the pan so they are fully coated in the bacon fat and glossy; add more bacon fat if needed.
Cook the tomatoes until they are plump and about to burst, about 5 minutes. Remove to a serving dish and crumble the bacon on top. Serve immediately.