2167. WILD RICE CASSEROLE with BACON

serves six

1/2 lb. bacon, diced
1 cup celery, diced
1 medium onion, diced
1/2 green pepper, diced
1 cup wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
pimento (optional) adds color
Accent and seasoned salt

Wash wild rice and place in boiling salted water. Boil about 20 minutes or until partially done, drain. Fry diced bacon; pour off grease as necessary. Leave enough grease to saute onions, celery and green pepper–add when bacon is nearly done. Place in casserole, adding water to cover. Place in medium oven (350 degrees F) for approximately one hour.

bacon recipe courtesy of: Minnesota Wild Rice/C and G Wild Rice, 2803 Harborview Parkway, Superior, Wisconsin 54880

Originally posted 2011-04-14 08:56:00. Republished by Blog Post Promoter

2795. BAKED EGGPLANT with BACON and MOZZARELLA

1 large eggplant
1 clove of garlic, minced
1 small onion, diced
1 15oz can of diced tomatoes
1/2 pack of bacon, diced
1 pepper (yellow or green), diced
6 slices of fresh mozzarella cheese
Salt and pepper
6 basil leaves, cut into chiffonades

Preheat oven to 375°F. Cut the eggplant in half, lengthwise, and scoop out the insides. Dice the insides. Place the hollowed eggplant “boats” on a non stick baking sheet. Heat a medium pan on medium heat. Stir-fry the bacon until done. Drain the fat from the bacon. Add the garlic, onion, and diced eggplant to the bacon in the pan. Cook until onions and eggplant are soft. Add the tomatoes and pepper. Cook the mixture down for around 10 minutes. Add salt and pepper to taste. Fill the eggplant “boats” with the mixture and cover with mozzarella slices. Bake for 25 minutes. Serve with basil on top.

bacon recipe courtesy of: Fork + Canvas, January 18, 2012

Originally posted 2013-01-02 08:20:00. Republished by Blog Post Promoter

2823. HUEVOS RANCHEROS con BACON

serves four?

8 ounces thick-cut bacon ?
1/2 white onion, chopped?
1/2 green bell pepper, cut into 1/2-in. dice?
1 jalapeño chile, halved and thinly sliced?
1 medium tomato, chopped
1 can (8 oz.) tomato sauce
8 large eggs
Warm tortillas and refried beans

Heat a large frying pan over medium-high heat. Add bacon and cook, turning often, until almost crisp, about 10 minutes. Transfer bacon to paper towels.

Drain most of fat from pan and reserve. Add onion, pepper, and chile to pan and cook until starting to soften, about 2 minutes. Stir in tomato, tomato sauce, and 1/2 cup water. Bring to a simmer.

Meanwhile, working in batches, heat a little reserved fat and fry the eggs in a large nonstick frying pan (discard the rest of fat). Set tortillas on each plate and top with 2 eggs. Spoon sauce over eggs and crumble bacon on top. Serve huevos rancheros with refried beans.

bacon recipe courtesy of: Gilbert Flores, Visalia, California; Sunset Magazine, February 2013

2779. BAKED FLOUNDER ROLLS with TOMATO, BELL PEPPER, and BACON

serves six

6 slices of lean bacon, chopped fine
1/4 cup finely chopped shallot
2/3 cup minced green bell pepper
1/2 cup dry white wine
a 28-ounce can tomatoes including the juice, chopped
1/2 teaspoon crumbled dried basil
six 1/2-pound flounder fillets, halved lengthwise and seasoned with salt?and pepper
1/2 cup fine fresh bread crumbs
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon olive oil

In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and discard all but 2 tablespoons of the fat. In the fat remaining in the skillet cook the shallot and the bell pepper over moderately low heat, stirring, for 3 minutes, add the wine, and boil the mixture, scraping up the brown bits, for 1 minute. Add the tomatoes with the juice, the basil, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.

On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick.?
In an oiled flameproof baking pan, 15 by 10 by 2 inches, arrange the fish rolls, seam sides down and not touching each other, pour the sauce evenly over them, and bake the mixture in the middle of a preheated 400°F. oven for 10 minutes. In a bowl stir together the bread crumbs, the parsley, the bacon, and salt and pepper to taste and sprinkle the topping over the rolls. Drizzle the fish rolls with the oil and bake the mixture for 10 minutes, or until the fish just flakes. (For a crisper topping, the cooked mixture may be broiled under a preheated broiler about 4 inches from the heat for 1 to 2 minutes.) Transfer the fish rolls to a heated platter and spoon the sauce and topping over them.

bacon recipe courtesy of: Gourmet, May 1992

2675. FAROFA (TOASTED MANIOC FLOUR) with BACON and BLACK OLIVES

1/4 pound bacon
4 tablespoons butter
1 teaspoon palm oil (optional)
1 cup manioc flour
5 large black olives, chopped
1 hard boiled egg, chopped
salt and pepper to taste
1/2 of yellow onion, diced
1/4 of green pepper, diced
1/4 of red pepper, diced
1 clove of garlic, minced
parsley, stems removed and chopped

Add bacon to skillet over medium heat. Cook bacon until crisp. Remove bacon and set aside. Discard 3/4 of bacon fat. Add butter and palm oil to skillet over medium heat to melt the butter. Add onions and garlic to the skillet. Cook for 3 minutes. Add red and green peppers to the skillet. Cook for 3 minutes. Add manioc flour to the skillet. Cook for 3 minutes. Add the black olives, hard boiled egg, parsley, and crispy bacon to the skillet. Stir all of ingredients together and reduce heat to low until you are ready to serve.

bacon recipe courtesy of: International Recipe Syndicate, June 2010

2666. CHILEAN SEA BASS with BACON, YELLOW RICE and MUSHROOMS

decent sized piece of Chilean sea bass fillets
2 slices of fairly lean bacon
4 thin slices of mozzarella cheese
snow peas (mange tout)
1 cup basmati rice
1/2 an onion
a handful of baby portabella mushrooms
1 soft tomato
1/2 large green pepper
1 large dessert spoonfull of tomato paste
crushed garlic
ground cumin
black pepper
chili powder
turmeric

Before anything else, wash the rice until the water runs off clear, and drain it, then turn on the grill. Finely chop the onion, slice the mushrooms, and chop the pepper into half inch squares. Add a cup and a half of water, and half a teaspoon of ground turmeric to the rice, and bring to the boil, stirring occasionally so it doesn’t stick to the pot. When it boils, turn the heat right down, and jam a piece of kitchen roll under the lid to give a good seal. Then start a timer for ten minutes, and put the sea bass under the grill, seasoned with salt and pepper, skin side up.
Fry the onions and mushrooms in a little olive oil until soft. When they’re close to cooked add a dessert spoon of ground cumin, half a teaspoon of ground black pepper, and a quarter teaspoon of ground chili. Mix the spices in and fry a little longer. Now chop up the tomato, and add that and the tomato paste. Stir in boiling water to adjust the consistency to a thickish sauce. Add the green pepper and garlic, and salt to taste. Turn the heat down and leave the sauce to simmer, stirring occasionally.
When the first ten minutes expires, turn off the heat under the rice, turn over the sea bass, and start the timer again for another ten minutes. Bring the snow peas to the boil in a pot with a lid in just a little water. Put the lid on and turn the heat down.
After another five minutes, put the bacon strips over the fish, and continue to grill. When the second timer expires, put the mozzarella slices over the bacon, and continue to grill. Heat the plates, and serve each with a portion of rice, snow peas, and sauce, arranged as gaudily as you like. Take the sea bass out from the grill, divide it in two pieces with a sharp knife so it doesn’t disintegrate, and add to the plates.

bacon recipe courtesy of: Brits Eye View, Tanzania