3 cups bow-tie pasta, uncooked ? cup cheddar cheese crumbles 6 slices cooked bacon, diced 2-3 small tomatoes, seeded & diced ? cup fresh broccoli, chopped ? cup red onions, diced ? cup black olives ½ cup mayonnaise ½ cup creamy ranch dressing 1 clove garlic, minced ½-1 teaspoon oregano
Cook pasta until al dente. Be careful not overcook. Drain pasta and rinse with cold water until pasta is cool. Add drained pasta to a large bowl. Add in the bacon, broccoli, red onions, black olives, and tomatoes. Toss to combine. In a small bowl, stir together the mayonnaise, ranch dressing, garlic and oregano. When ready to serve, mix the dressing in with the pasta mixture until well coated. Serve immediately.
bacon recipe courtesy of: Divas Can Cook, June 26, 2012
8 oz. asparagus spears 1 bunch butter lettuce, torn in pieces 1 handful of arugula leaves 3 ripe tomatoes, cut into wedges 12 black pitted olives 1/4 cup pine nuts, toasted 8 slices bacon, fried medium crisp and crumbled (divided) 1/4 cup fresh mozzarella, cubed 1/4 inch
Steam asparagus for 4 minutes. Rinse in cold water. Cut into 1 to 2 inch pieces. Toss all the ingredients together and arrange on salad plates. Drizzle dressing over top. Top with a few reserved bacon crumbles.
2 tablespoons olive oil 6 slices of bacon, roughly chopped A medium pan of small waxy salad potatoes, boiled A few handfuls of spinach and olives Nasturtium petals, washed For the vinaigrette 1 clove of garlic, crushed 1 tablespoon extra virgin olive oil 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar Salt and pepper
Heat the olive oil in a large pan. Add the bacon and cook until golden brown. Remove with a slotted spoon and keep aside. Crush the potatoes by hand straight into the hot oil and cook, turning regularly, until golden brown. Return the bacon to the pan along with the olives and spinach.
To make the vinaigrette, thoroughly combine the ingredients.
To serve, plate up the salad, scatter over nasturtium petals and drizzle over a little dressing.
bacon recipe courtesy of: David Hall, UK, August 3, 2011
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
1/3 pound bacon, chopped 5 cloves garlic, minced 1 pound dried spaghetti 1/2 cup chicken broth 1 can (6 1/2 oz.) chopped clams 1 can (2 1/4 oz.) sliced black olives, drained 1 can (6 oz.) water-packed albacore tuna, drained and flaked Lemon wedges Minced parsley
In a covered pan over high heat, begin heating enough water to cook spaghetti. Meanwhile, cook bacon in a 10- to 12-inch frying pan over medium-high heat, stirring often. Add garlic after 5 minutes; cook until bacon has browned, 8 to 10 minutes. Drain all but 2 tablespoons of fat from the pan.
When water is boiling, add spaghetti; cook, uncovered, until tender to bite, about 10 minutes. Meanwhile, to pan with bacon, add broth, clams with their juice, and olives. Bring bacon mixture to a boil over high heat; cover and keep warm.
Drain pasta well; toss with bacon mixture and tuna. Arrange on a serving platter or individual plates. Garnish with lemon and parsley.