2175. HEARTY LENTIL SOUP with BACON and HERBS

serves six

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 teaspoons minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 ounces)
2 large fresh thyme sprigs or 1/2 teaspoon dried
1 bay leaf
2 tablespoons chopped fresh parsley
2 tablespoons chopped chives or green onions

Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.

Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.

Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.

bacon recipe courtesy of: Bon Appétit, March 1996

Originally posted 2011-04-22 09:48:00. Republished by Blog Post Promoter

2656. BACON and DILL SANDWICH with GREEN ONIONS and ALMONDS

8 oz. cream cheese, softened
1/2 cup mayonnaise
5 bacon slices, cooked and finely chopped
1 tablespoon chopped green onion
1 teaspoon dill weed
1/8 teaspoon pepper
1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. Remove the crusts, and cut into four triangles.

bacon recipe courtesy of: Tea Laden, 1619 South Kentucky Street, Amarillo, Texas 79102

Originally posted 2012-08-16 08:52:00. Republished by Blog Post Promoter

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

2680. BACON-WRAPPED SCALLOPS with MACADAMIA NUT JASMINE RICE

4 tablespoons guava jelly
1 tablespoon honey
1/2 cup water
1 tablespoon hoisin sauce
1/2 cup teriyaki sauce
16 large scallops
thick-sliced maple bacon
bamboo skewers
jasmine rice
macadamia nuts
green onions
salt
pepper

Guava Sauce: Bring water to simmer, add guava jelly, honey and water wisk until blended. Simmer about 8 min. Sauce will thicken. Keep sauce warm. Teriyaki sauce: Wisk hoisin and teriyaki sauces together and simmer 8 min. Keep sauce warm. Rice: Cook desired amount of rice, chop coarsely mac nuts and add desired amount to cooked rice, chop green onions and add desired amount to cooked rice, season with small amounts salt and peppa.?Scallops: Partially cook bacon and wrap scallop (be sure to remove foot from scallop), then skewer, two per skewer. Place in preheated 450′ oven until they are done, time will vary. To serve: Place rice in center of plate lay two skewers crossing each other. Drizzle guava and teriyaki sauce over scallops and serve.

bacon recipe courtesy of: Mark (contributor), for AlohaWorld.com, Recipe Number 1188420606

Originally posted 2012-09-09 08:39:00. Republished by Blog Post Promoter

2851. CRAB and BACON FLAUTAS

serves six

1 cup crab meat, well drained
1/2 cup red bell pepper, finely chopped
1/4 cup sliced green onion
3 slices bacon, cooked and crumbled
1/4 cup cream cheese, softened1 teaspoon cayenne pepper hot sauce1/4 teaspoon cayenne pepper sauce1 6″ white corn tortilla, well crumbled1 tablespoon mayonnaise1 tablespoons capers, drained1/4 teaspoon lemon zest6 8″ flour tortillas1/2 batch salsa?Combine all ingredients except the tortillas in a large bowl. Place ¼ cup crab mixture down the middle of each tortilla. Fold in the sides, then roll up tightly. Secure with a toothpick. Place flautas in a deep fat fryer heated to 350ºF. Fry until golden and drain on a paper towel lined surface. Serve with salsa.??bacon recipe courtesy of: Mission Food Service, 1159 Cottonwood Lane #200, Irving, Texas 75038

Originally posted 2013-02-27 01:20:00. Republished by Blog Post Promoter

2453. POTATOES ANNA with BACON and ROMANO

yields six servings

3 bacon slices
1/2 cup chopped onion
1/4 teaspoon black pepper
2 garlic cloves, minced
2 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/4 cup (1 ounce) grated fresh Romano cheese, divided
1/4 cup fat-free, less-sodium chicken broth
cooking spray

Preheat oven to 375°. Cook bacon in a 9-inch cast-iron skillet over medium heat until crisp. Remove bacon from pan; crumble. Reserve 2 tablespoons drippings, and set aside. Add onion, pepper, and garlic to pan; sauté 3 minutes or until tender. Add onion mixture to bacon. Add the reserved drippings to pan. Arrange one-third of potato slices in a single layer in pan; sprinkle with 1/4 teaspoon salt. Spread half of onion mixture over potato slices; sprinkle with 2 tablespoons cheese. Repeat procedure with the remaining potato slices, salt, onion mixture, and cheese, ending with potato slices. Sprinkle with 1/4 teaspoon salt. Pour broth over top. Lightly coat 1 side of foil with cooking spray. Cover pan with foil, coated side down. Bake at 375° for 45 minutes. Place a heavy ovenproof pan on top of foil. Bake an additional 55 minutes or until potatoes are tender. Remove pan from oven; cool 20 minutes on a wire rack. Uncover and gently loosen potatoes from pan with a spatula; invert onto a serving plate.

bacon recipe courtesy of: Elizabeth Taliaferro, Cooking Light, March 2001

Originally posted 2012-01-26 11:23:00. Republished by Blog Post Promoter

2754. SHRIMP and BACON QUESADILLAS

serves two

4 bacon slices, chopped
8 oz. peeled and deveined medium shrimp (36 to 42 per lb.), halved lengthwise
2 teaspoons vegetable oil, divided
2 flour tortillas (10-inches wide)
1 cup shredded jack cheese
1/4 cup chopped green onions, divided
sliced avocado
salsa
sour cream

Cook bacon in a medium frying pan over medium-high heat until crisp. Transfer to a paper towel to drain. Pour off grease, then add shrimp to pan and cook until pink, about 1 minute, stirring often. Set aside.

Heat 1 teaspoon oil in a large frying pan over medium heat. Set a tortilla in pan and sprinkle half of it with half the bacon, shrimp, cheese, and onions. Fold tortilla over filling and press down gently. Cook, covered, until browned, turning once, about 3 minutes total. Transfer to a plate. Repeat to make second quesadilla.

Cut each quesadilla into 4 pieces. Serve with avocado, salsa, and sour cream.

bacon recipe courtesy of: Kathryn Rex, Redmond, Oregon, “Fast & Fresh,” Sunset: Living in the West, October 2011

Originally posted 2012-11-22 09:23:00. Republished by Blog Post Promoter