2865. MINI APPLE PIES with BACON

4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed
1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled?

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown.?

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

Originally posted 2013-03-13 00:17:00. Republished by Blog Post Promoter

2837. BEEF and BACON LO MEIN

yields four servings

1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.

bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

Originally posted 2013-02-13 01:18:00. Republished by Blog Post Promoter

2980. STEAMED BACON and TARO ROOT in PRESERVED BEAN SAUCE

750 grams fresh bacon with skin
750 grams taro root, peeled and cut into thin, 6x8cm slices
2 tablespoons soy sauce
4 cloves garlic, chopped
2 squares fermented bean curd
2 stalks spring onions

Blended:
1 teaspoon cornstarch
2 teaspoons water
1/2 teaspoon salt
250 grams spinach, cut into 10cm lengths
cooking oil for deep-frying

Seasoning Ingredients:
11/2 tablespoons soy sauce
1/2 teaspoon salt

Place bacon in a pot and add enough water to cover. Cook over medium heat, 30 minutes. Drain and dry. Discard liquid. Lightly prick skin and rub soy sauce all over meat. Heat oil and rinse in cold water. Skin side downwards, over medium heat for 3 minutes, till golden brown. Drain and rinse in cold water. Cut into slices, the same size as taro slices. Reheat oil and deep-fry taro slices till golden brown. Drain. Drain off all but 4 tablespoons oil in pan. Reserve 3 tablespoons of the used oil. Reheat and stir-fry garlic and fermented bean curd till fragrant. Add seasoning ingredients and bring to the boil. Cook 2 minutes. Remove from heat. Alternately arrange bacon and taro slices (skin side downwards) in a heatproof bowl just large enough to contain them. Pour in boiled seasoning ingredients and place spring onions over. Steam over high heat, 11/2 hours. Carefully drain and reserve the soup. Invert steamed bacon and taro slices onto serving plate.

bacon recipe courtesy of: Asian Food Recipes

2934. BACON, BOURBON and HAZELNUT HOT CHOCOLATE

makes four servings

4 thick-cut slices of bacon
1/2 teaspoon corn starch
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Frangelico
4 ounces Bourbon?
whipped cream and chopped toasted hazelnuts for garnish

Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.

In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.

Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.

bacon recipe courtesy of: J. Kenji Lopez-Alt, Managing Editor, Serious Eats, February 8, 2012

2907. BACON-WRAPPED APRICOTS with CRANBERRY GLAZE

makes 24 appetizers

2 teaspoons cornstarch mixed with 2 teaspoons water
3/4 teaspoon whole-grain mustard
1 1/2 teaspoons packed brown sugar
1/2 teaspoon ground nutmeg
12 slices maple-cured bacon, halved crosswise
24 dried apricots
1 1/2 cups cranberry juice
Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve ½ cup of the glaze.
Meanwhile, line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.

Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.

bacon recipe courtesy of: Ocean Spray, One Ocean Spray Drive, Lakeville-Middleboro, MA 02349

2778. GRILLED FLANK STEAK with BACON BALSAMIC GLAZE

yields four servings?

Cooking spray
2 tablespoons triple peppercorn
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

bacon recipe courtesy of: Robin Miller, “Glaze, Bake, Wrap and Dunk,” Quick Fix Meals with Robin Miller, Food Network, 2007

2750. APPLE PIE with CHEDDAR CRUST and BACON STREUSEL

Filling
6 apples, peeled, cored, and thinly sliced
1 tablespoon lemon juice
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons corn starch
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine the sugars, cornstarch, cinnamon, salt, and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple slices, reduce heat, cover, and simmer until the apples are tender, about 6 to 8 minutes. Cool to room temperature.

Bacon Streusel
10 slices thick-cut bacon, cut into 1/2-inch pieces
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
4 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into pieces

In a large skillet, cook the bacon pieces over medium-low heat until crisp. Using a slotted spoon, transfer the bacon to a paper plate to drain. Pour off the bacon drippings, and wipe out the skillet with another paper towel. Return the bacon to the pan. Sprinkle 4 tablespoons of the brown sugar over the bacon and cook over medium-low heat until the sugar is melted and has coated the bacon pieces. Using a slotted spoon, transfer the bacon to a baking sheet and chop it into bits. In a medium bowl, mix together the flour, granulated sugar, and the remaining 4 tablespoons of brown sugar. Add the butter pieces and mix together with a fork until crumbly. Stir in the bacon bits.

Cheddar Crust (makes two crusts)
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon sugar
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
4 ounces sharp cheddar cheese, coarsely grated (about 1 1/2 cups)
1/2 cup ice water

Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together. Turn dough out; gather into a block and split in two. Wrap each in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days. Dough can be frozen up to 3 weeks. Roll out one dough round and transfer to a pie plate. Fill with apple goodness and top with bacon streusel. Cover tightly with foil and bake at 375° for 30 minutes. Uncover and continue baking for 30-35 minutes, until the apples are quite tender and the topping is bubbling and crisp. If the topping is browning too quickly or too much, cover it with foil. Remove from the oven and let cool on a wire rack for 30 minutes before cutting.

bacon recipe courtesy of: Suzanna Winter, Galley Kitchen, December 15, 2010