serves eight?

4 strips bacon?
1 lb. lean ground beef
1 tablespoon soy sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
8 mini hamburger buns or small Hawaiian-style sweet rolls, split and toasted if desired
2 cups baby arugula?
2 oz. cheddar cheese, shredded?
1 ripe, fresh avocado, seeded and peeled?
2 oz. smoked Gouda cheese, sliced to fit buns?

Cut bacon strips in half crosswise and cook until crisp. Place cooked bacon on paper towels; reserve. Gently mix ground beef with soy sauce, pepper, onion powder, garlic powder and marjoram. Being careful not to compact the meat, gently form into thin burger patties that are slightly wider than the buns. Grill or pan fry patties over medium-high heat, about 3 to 4 minutes per side, or until cooked through. Meanwhile, slice each avocado half crosswise to make 2 small slices per slider; reserve. Assemble the sliders: top the bottom half of each mini bun with the arugula and shredded cheddar cheese. Place burger patties on top of the shredded cheese; top each with bacon, Gouda cheese, 2 slices of avocado and the top bun.

bacon recipe courtesy of: The Hass Avocado Board, 230 Commerce, Suite 190, Irvine, California 92602-1336

Originally posted 2012-10-03 08:02:00. Republished by Blog Post Promoter


makes twelve servings

Hoisin glaze:
3/4 cup hoisin sauce
1/2 cup unseasoned rice vinegar
1 1″ piece ginger, peeled, minced
1 garlic clove, minced

Nonstick vegetable oil spray2 cups 1/2″ cubes day-old crustless white bread (from 2 slices)
1/2 cup low-salt chicken broth
4 slices bacon, minced
1 1/3 cups thinly sliced scallions (dark-green parts separated)
3 celery stalks, minced (about 1 cup)
1 4″ piece ginger, peeled, minced
7 garlic cloves, minced
1 pound ground beef
1 pound ground pork
2 large eggs, beaten to blend
3 whole star anise, finely ground in a spice mill (about 2 teaspoons ground), or 1 teaspoon Chinese five-spice powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Salad (optional):
1 cup each matchstick-size pieces peeled carrots, cucumbers, and radishes
3/4 cup unseasoned rice vinegar
Pinch of kosher salt
Pinch of sugar
4 teaspoons (or more) vegetable oil, divided
12 thick slices white sandwich bread, toasted
1 cup chopped fresh cilantro?

For hoisin glaze: Bring all ingredients to a boil in a medium saucepan; reduce heat to low and cook, stirring often, until sauce thickens to a glaze, 8-10 minutes.?
For meatloaf: Preheat oven to 375°F. Coat the bottom and sides of loaf pan with nonstick spray and set aside. In a large bowl, soak bread cubes in chicken broth, stirring frequently, until liquid is absorbed and bread is beginning to fall apart, 4-5 minutes. Cook bacon in a large heavy skillet over medium heat until fat is rendered and bacon is starting to crisp. Add scallions (white and pale-green parts only), celery, ginger, and garlic; cook, stirring often, until vegetables begin to soften, 3-4 minutes. Let cool in pan for 5 minutes.?
Combine scallion and bread mixtures in a large bowl. Add 2 tablespoons hoisin glaze, remaining scallions (dark-green parts), beef, pork, and remaining 4 ingredients. Using your hands, work all ingredients together until very well incorporated and mixture is beginning to get sticky. Pack mixture into prepared pan, pressing to eliminate any air pockets and mounding in center. Cover with foil. Line a rimmed baking sheet with foil; place loaf pan on top.?
Bake meatloaf for 30 minutes. Uncover and spread 2 tablespoons hoisin glaze over top. Bake until an instant-read thermometer registers 165°F when inserted into center of meatloaf, about 1 hour longer. Let meatloaf rest for 20 minutes. Using flexible spatulas, transfer meatloaf to a platter or cutting board. DO AHEAD: Can be made 1 day ahead. Let cool, cover, and chill.?
For salad: Toss vegetables, next 3 ingredients, and 2 teaspoons oil in a medium bowl to coat. Cover and chill, tossing occasionally, for 1 hour or up to 1 day ahead.?
Cut meatloaf into 12 slices. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Working in batches and adding additional oil by teaspoonfuls as needed, fry meatloaf slices until browned in spots and heated through, about 2 minutes per side.
Place toasts on plates; brush with hoisin glaze and top with a meatloaf slice. Drain salad, if using; mound on top of meatloaf, dividing equally. Garnish with cilantro.

bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, March 2012

Originally posted 2012-09-26 08:45:00. Republished by Blog Post Promoter


For the Marinara:
2 strips thick-cut bacon, chopped
1 cup chopped onion
3 garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
6 large heirloom tomatoes (about 3 pounds), blanched, peeled, and cored (keep the seeds)
salt and pepper?

For the Meatballs:
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed?

To serve:
1 pound of fresh pasta
parmesan cheese

First, get the sauce going (it will take about 2 hours). Saute the bacon in a large, heavy-bottomed pan over high heat until starting to brown. Add the onion, garlic, and red pepper and saute for an additional 2 minutes, stirring pretty constantly. Add the tomatoes, crushing them with your hands as you put them into the pot, and scrape the brown bits off of the bottom of the pan. Bring the mixture to a boil, and reduce heat to a simmer. Let simmer for 1.5-2 hours, stirring occasionally.

Immediately start the meatballs once sauce is simmering. Combine the breadcrumbs and milk in a small bowl, stirring until breadcrumbs are evenly moistened. Let stand for 10 minutes.

Place beef and pork in a large bowl and break into small clumps. Add the parmesan, parsley, salt, and pepper.

Whisk together the eggs and the garlic cloves in another small bowl. Pour over meat mixture.

Using your hands, squeeze the excess milk from the breadcrumbs, reserving the milk. Add the breadcrumbs to the meat mixture. Using your hands, quickly and gently mix all ingredients together until everything is evenly distributed, taking care to not overmix. Chill at least 15 minutes and up to one hour.

Moisten your hands with the excess milk, then roll the meat into golfball-size balls. You should have about 16 meatballs.

Using an immersion blender or regular blender, puree the sauce to the desired consistency. Return to a wide, shallow saucepan and bring back to a simmer. Add the meatballs in a single layer, and continue to simmer for about 20 minutes, until meatballs are cooked through. You’ll want to turn them about halfway through, but be careful not to break them apart before they are ready to move.

Cook pasta and drain. Remove meatballs from sauce. Add pasta to sauce pan and toss to coat. Serve with meatballs and shredded parmesan cheese.

bacon recipe courtesy of: Relay Foods: An Online Market for Sustainable Foods & Everyday Groceries; adapted from a recipe by Molly Wizenberg, Bon Appétit


yields four servings

Mushroom Topping:
1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving?For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.??bacon recipe courtesy of: Sunny Anderson, “Burgers and Dogs,” The Best Thing I Ever Made, Food Network


1 lb. ground beef
3 slices bacon
1 can tomato soup
1 cup penne or elbow noodles, uncooked
8 oz. shredded cheese

Cut bacon into 1 inch pieces and cook until crisp. Meanwhile, boil water for noodles. Add ground beef to bacon and brown. When beef is browned drain off grease. Add tomato soup to meat, add cooked noodles. Melt cheese on top.

bacon recipe courtesy of: Casey Sample, A Soldier’s Chow, FamilyCookbookProject.com


makes six servings?

12 manicotti shells, uncooked
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
1 lb. extra-lean ground beef
1 8 oz. package neufchatel cheese, softened
1 10 oz. package frozen chopped spinach, thawed, squeezed dry
1/2 cup shredded mozzarella cheese
1/2 teaspoon each dried basil and oregano leaves
1 24 oz. jar spaghetti sauce
1/2 cup water
1/2 cup shaved parmesan cheese?

Heat oven to 350ºF. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet on medium heat 4 to 5 min or until crisp. Use slotted spoon to remove bacon from skillet, reserving drippings in skillet. Drain bacon on paper towels. Add onions and garlic to drippings; cook and stir 2 min. Add ground beef; cook and stir 6 to 7 min. or until no longer pink. Stir in bacon, Neufchatel, spinach, mozzarella and herbs. Drain shells; fill with meat mixture. Pour 1 cup sauce into bottom of 13×9-inch baking dish; top with shells. Add water to spaghetti sauce jar. Cover with lid and shake jar. Pour water over shells; cover with foil. Bake 45 min. or until heated through, uncovering after 35 min. Top with Parmesan.

bacon recipe courtesy of: Kraft Foods, Three Lakes Drive, Northfield, Illinois 60093


serves six

6 slices of veal breast or rump roast
9 oz. ground beef
1 thick slice of bacon
6 sprigs fresh parsley
4 tablespoons olive oil
1 onion
1 tablespoon all-purpose flour
3/4 cup white wine
1 bay leaf

Season the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned all over. Remove from the pan, drain, and set aside. Add onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the wine, a little at a time, then stir in 3/4 cup water. Add the bay leaf, return the veal rolls to the pan, and add 3/4 cup water to cover them. Season with salt and bring to a boil. Lower the heat to medium, cover, and cook for 1 to 1 1/4 hours. Lift the veal rolls out of the pan, remove and discard the string, and place the rolls on a warm serving dish. Remove the bay leaf. Pass sauce through a food mill or process in a food processor, then pour over the meat.

bacon recipe courtesy of: 1080 Recipes by Simone and Inés Ortega; New York: Phaidon Press Limited, 2007; page 606.