2576. SESAME RAMEN with BACON and EGG

makes four servings 

3 (3 ounce) packages ramen noodles 
4 cups baby spinach
2 teaspoons dark sesame oil 
1 teaspoon low sodium soy sauce 
6 slices bacon, finely chopped 
1 bunch green onion, sliced 
4 eggs

Cook noodles in a large pot of boiling water, following package directions but omitting seasoning, 2 to 3 minute Add spinach for the last 30 sec of cooking. Drain and return noodles and spinach to pot. Stir in oil and soy. Set aside. Heat a large non-stick frying pan over medium. Add bacon and cook, stirring occasionally, until crispy, 5 to 6 minute Remove bacon to a paper-towel-lined plate. Set aside. Discard all but 1 tsp fat from pan. Return pan to heat and add green onions. Cook until onions are just tender, 1 to 2 minute Scoop onions into noodle pot. Crack eggs into pan. Cook, covered, until eggs are no longer runny, 1 to 2 minute Divide noodles among 4 plates. Top each with 1 egg. Sprinkle with bacon.

bacon recipe courtesy of: Sweet Jezebel (member), for Food.com: Home of the Home Cook, November 30, 2011

Originally posted 2012-05-28 08:32:00. Republished by Blog Post Promoter

2714. BACON-WRAPPED SWEET POTATO FRIES

2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
8 oz bacon, don’t use thick cut

Get your oven to 425°F and place your oven rack in the center of the oven. Slice each piece of bacon in half, lengthwise and then in half, widthwise (you’ll have 4 strips cut from 1 piece of bacon). Wrap 1 strip of bacon around 1 matchstick sweet potato. Lay on a baking sheet lined with a silicone pat or parchment paper. Repeat until all the bacon is gone. If you have left over sweet potatoes, toss ‘em on the pan; they’ll cook beautifully in the rendered bacon fat. Bake for 15 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy.

bacon recipe courtesy of: Megan Keatley, Health-Bent, February 11, 2012

Originally posted 2012-10-13 08:59:00. Republished by Blog Post Promoter

2424. STEAMED BACON and SMOKED BEAN CURD with WINTER-SACRIFICE BEANS

7 oz. smoked bacon slices, thickly cut, rinds discarded if necessary
7 oz. smoked bean curd
1/2 cup winter-sacrifice beans (SUBSTITUTION NOTE: 2-3 tablespoons black fermented beans and a spoonful or two of chili oil with sediment)
1/2 teaspoon dried chili flakes
1 tablespoon peanut oil or lard
fresh coriander (cilantro) or parsley to garnish (optional)

Place the bacon in a steamer and steam over a high heat for 5-10 minutes, until cooked. Cut each slice into about 3 pieces. Cut the bean curd into thickish slices to complement the bacon.

Lay alternate slices of bacon and bean curd into the bottom and up the side of an earthenware or china bowl. Place any remaining slices on top. Spoon the beans, the chili flakes, and the oil or lard over. (You can prepare up to this stage in advance).

Place the bowl in a steamer and steam for at least 30 minutes, or up to an hour, until the flavors have blended.

You can simply serve the dish in a steaming bowl, and just give everything a good stir with chopsticks before digging in. For greater elegance, however, cover the bowl with a serving dish, swiftly invert, and then serve it unmolded with a garnish of fresh coriander or parsley.

bacon recipe courtesy of: Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop. Page 93. W.W. Norton & Company, 2006

Originally posted 2011-12-28 10:43:00. Republished by Blog Post Promoter

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2196. STIR FRIED STEAMED RICE with BACON and MAITAKE MUSHROOMS

serves four

3.5 oz. of maitake mushrooms
4 strips of bacon
1 shoot of scallion
1/2 carrot, peeled
1 small green pepper
2 eggs, slightly beaten
2 cups of steamed rice
4 tablespoons of vegetable oil
salt & pepper and soy sauce to taste

Chop maitake mushrooms, carrot, scallion, pepper and bacon. Add 2 tablespoons of vegetable oil to a wok at high heat. Stir fry 2 eggs and remove to a separate container. Add 2 additional tablespoons of vegetable oil to the wok, add scallion, carrot and bacon. Stir fry the mixture. Add rice, mushrooms and green pepper, stir fry. Add salt, pepper and soy sauce to taste. Add egg, stir fry and serve.

bacon recipe courtesy of: Yukiguni Maitake Corporation of America, 200 Midway Park Drive, Middletown, New York 10940

Originally posted 2011-05-13 08:38:00. Republished by Blog Post Promoter

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2096. BUFFALO TERIYAKI and BACON WINGS

Marinade:
1/4 cup Frank’s Red Hot sauce
1/4 cup teriyaki sauce

Sauce:
1/4 cup Frank’s Red Hot sauce
1/2 stick butter
1/4 cup teriyaki sauce
1/4 cup brown sugar
1 teaspoon ground cayenne
2 strips of bacon (preferably smoked), cooked very crisply, crumbled.
10-15 chicken wings (about 2 lbs)

Combine 1/4 cup Frank’s Red Hot and 1/4 cup of the teriyaki sauce in a ziplock bag big enough to hold the wings. Add the wings, and give it a good shake to coat everything. Let it marinate for as long as you can.

When you are ready to make the wings, pull them out of the marinade an hour before baking. Arrange them on a baking sheet and let them dry in the fridge for at least an hour. Again, this is optional, but the more time they have to dry, the crispier they will be.

Heat the oven to 425. Bake the wings for about 40 minutes, until golden brown. If you have an elevated wire rack, arrange the chicken on the rack with a pan underneath. If not, you can do them right on the pan and flip halfway through. Drumsticks will take longer than wings, so keep that in mind if you are doing drumsticks as well.

Make the sauce. In a small saucepan combine the Frank’s, Teriyaki, butter, brown sugar, and cayenne. If you want a milder wing you can leave out the cayenne. Heat on medium low to melt the butter and the brown sugar. Adjust your heat level to taste with cayenne, or more Frank’s. Cook for 5-10 minutes on low to thicken.

Cook a strip or two of bacon. Crumble or dice. When the wings are done, pull them out of the oven. Add the bacon bits to the sauce and give it a quick stir. Toss the wings with the sauce, and serve.

bacon recipe courtesy of: Drew, Le Chef’s Kitchen, February 10, 2010

Originally posted 2011-02-02 12:14:00. Republished by Blog Post Promoter

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2793. MAPLE BACON ICE CREAM

yields 8-10 servings

1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
special equipment: candy thermometer, ice cream maker

In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside. Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges. In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight. Preheat the oven to 425 degrees F. Line a rimmed sheet pan with heavy foil. Place a baking rack over the lined sheet pan and arrange the bacon slices across the rack next to each other. Bake until crispy, about 15 minutes. When cool enough to handle, finely chop. Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces. Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.

bacon recipe courtesy of: Claire Robinson, “Beachy Keen,” 5 Ingredient Fix, 2011, Food Network

Originally posted 2012-12-31 08:11:00. Republished by Blog Post Promoter

2247. FOCACCIA with CRISPY BACON, VIDALIA ONION, ROSEMARY and FETA CHEESE

makes one 10×16-inch focaccia

1 1/2 – 2 pounds store bought pizza dough
olive oil as needed
6-7 slices bacon
1/2 cup thinly chopped Vidalia onion
1 tablespoons chopped fresh rosemary
1/2-3/4 cup sliced halved cherry or grape tomatoes
1/2 cup sliced pitted black olives
approx. 1/2 cup crumbled feta cheese

Roll the dough out on a floured surface into a 9 x 12-inch rectangle.

Add a generous amount of olive oil to a large baking tray. Add the dough and cover with plastic wrap or a piece of parchment paper and let it rise a bit in a warm place.

Crisp up 6-7 slices of bacon. Drain on paper towels, then pour off most of the rendered bacon fat and add about 1/2 cup thinly chopped onion and 1 tablespoon finely chopped fresh rosemary and cook to soften.

Once the onions have softened, let them cool down completely. Preheat the oven to 400 degrees.

Crumble the cooked bacon and combine that with the cooked onions. Add a few sliced grape tomatoes, a few sliced pitted black olives and a handful of crumbled feta cheese.

Toss that together and add it to the top of the focaccia dough, pressing it in with your fingers and pressing outward as you go.

Place the tray on the center rack of the preheated oven. Let it go for about 10 minutes, then take it out of the oven and brush a little olive oil around the outside edge of the dough. Place it back into the oven, rotating the tray halfway. Let it finish baking and browning up. It’ll take approx. 25 minute’s total. Cool on a cooling rack to help keep the bottom crust nice and crisp.

bacon recipe courtesy of: Dan Eaton, YNN Rochester, 71 Mt. Hope Avenue, Rochester, New York 14620, June 7, 2011

Originally posted 2011-07-03 10:34:00. Republished by Blog Post Promoter

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