2939. SPINACH BACON LASAGNA

yields 8-12 servings

1 pound ricotta cheese
8 ounces finely chopped spinach, drained
1 tablespoon Romano cheese
2 eggs
16 no-boil lasagna noodles
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Sauce:
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated Gruyere cheese
1 cup grated Parmesan
1/4 cup heavy cream
2 cups shredded provolone
1 cup mozzarella cheese
1 pound bacon
2 cups panko breadcrumbs
1/4 cup grated Parmesan
1/4 cup finely chopped fresh parsley

Preheat the oven to 375 degrees F.

Combine the ricotta, spinach, Romano and eggs in a medium bowl.

Pour 2 quarts hot water into a 13-by-9-inch baking dish. Soak the noodles until pliable, and then drain on paper towels. Pour out the water and dry the dish.

For the sauce: Melt the butter in a medium saucepan, and then whisk in the flour until a paste bubbles, but avoid browning. Slowly stir in the warm milk until the sauce thickens, and then bring to boil and stir in the nutmeg, red pepper flakes, salt and black pepper. Reduce the heat and cook 2 to 3 minutes. Whisk in the Gruyere and Parmesan over low heat until melted, and then fold in the cream. Remove from the heat.

For assembling the lasagna: Spread 1 ladleful of sauce over the bottom of the baking dish, and top with 4 noodles. Spread approximately one-third of the ricotta mixture, one-third of the provolone, one-third of the mozzarella and a three-fourths ladleful of sauce on top. Repeat twice with layers of noodles and filling. Finish with 4 no-boil noodles and cover with the remaining sauce.

Cover with foil and bake 20 minutes. Meanwhile, cook the bacon in a large skillet until crispy, and then drain the bacon grease, reserving 1/4 cup. Crumble the bacon when cool enough to handle. Combine the bacon grease with the breadcrumbs in a small bowl, and then sprinkle on top of the lasagna with the Parmesan. Bake until top is brown, another 20 minutes, and then top with the crumbled bacon. Let cool 15 to 30 minutes, and then garnish with parsley and serve.??bacon recipe courtesy of: Jacob Piercy, “Lasagna,” The Perfect 3, Cooking Channel

Originally posted 2013-05-26 01:24:00. Republished by Blog Post Promoter

3076. CREAMY BOWTIES with BACON, ONION and PEAS

serves 3 as a main dish; 6 as a side

1 pound bowtie pasta
?4 slices thick-sliced bacon
olive oil as needed
?1 medium sweet onion, finely chopped
1 cup frozen sweet peas
1/2 cup heavy cream (optional)
?2 tablespoons butter?
salt and pepper to taste
grated Parmesan cheese for garnish

Put a large pot of salted water on to boil. When boiling, cook pasta until al dente (firm to the bite), about 10 minutes. Reserve about 1 cup of the pasta cooking water. While pasta is cooking, make the sauce.
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Cut the bacon into 1/4-inch pieces. Fry bacon in a large skillet over medium-high heat, until just lightly golden. Remove with a slotted spoon and set aside. Leave remaining bacon drippings in the skillet and reduce heat to medium. Add onion to the skillet and sauté until soft and tender, about 4 minutes. Add peas and sauté a few minutes more until heated through.? If the skillet starts to get dry, add a little olive oil.

Stir in cream and simmer a few minutes until it begins to reduce and thicken.

Add cooked, drained pasta and bacon to the skillet and toss gently until all of the ingredients are incorporated and pasta is coated with the sauce. If the dish seems dry, add in some of the pasta water. Season with salt and pepper to taste. Remove from heat and drizzle in a little more olive oil and the butter. Swirl until butter is melted. Sprinkle on some grated cheese and serve.

bacon recipe courtesy of: Susan Filson, Sticky, Gooey, Creamy, Chewy, November 4, 2010

Originally posted 2013-10-10 01:07:00. Republished by Blog Post Promoter

2801. ROTELLE with BACON, WATERCRESS and CHERRY TOMATOES

makes four servings?

1/2 pound sliced bacon, cut crosswise into 1/2-inch strips?
1 1/2 cups cherry tomatoes, halved?
1 teaspoon salt?
3/4 teaspoon fresh-ground black pepper?
1 bunch watercress (about 5 ounces), tough stems removed?
3/4 pound rotelle?
2 tablespoons butter?
2 tablespoons olive oil?
1 scallion including green top, cut into thin slices?
grated Parmesan cheese, for serving?

In a large frying pan, cook the bacon until golden brown and just crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 teaspoon of the fat. Add the tomatoes, salt, and pepper to the pan. Cook over moderate heat, stirring, until the tomatoes soften slightly, about 3 minutes. Add the watercress and cook, stirring, until just wilted, about 1 minute. In a large pot of boiling, salted water, cook the rotelle until just done, about 12 minutes. Reserve 3/4 cup of the pasta water. Drain the pasta and toss with the bacon, 1/2 cup of the reserved pasta water, the tomato mixture, the butter, and the olive oil. If the pasta seems dry, add more of the reserved pasta water. Top with the sliced scallions. Serve with grated Parmesan.

bacon recipe courtesy of: Food & Wine Magazine.com

Originally posted 2013-01-08 08:15:00. Republished by Blog Post Promoter

2955. TORTELLINI with RICOTTA, SPINACH and BACON

serves four

250 grams tortellini
2 rashers lean back bacon
25 grams walnuts pieces
zest ½ lemon, juice of 1
1 tablespoon finely grated parmesan, plus extra for serving
1 tablespoon olive oil, plus extra for serving
100 grams bag salad spinach
2 tablespoons ricotta

Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.

Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

bacon recipe courtesy of: Jane Hornby, Good Food Magazine, Building 800, Guillat Avenue, Kent Science Park, Sittingbourne ME9 8GU

Originally posted 2013-06-11 01:35:00. Republished by Blog Post Promoter

2927. CREAMY POLENTA with BACON and CRANBERRIES

yields four servings

Polenta:
2 cups low-sodium chicken broth
3 teaspoons kosher salt, plus extra for seasoning
1 1/4 cups polenta or yellow cornmeal
1 cup freshly grated Parmesan
3/4 cup whole milk, at room temperature
5 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
Freshly ground black pepper

To Assemble:10 to 12 strips thick-cut applewood smoked bacon (about 1 pound)
1 cup mascarpone cheese, at room temperature (about 8 ounces)
3 tablespoons maple syrup or agave
Pinch kosher salt
1/2 cup dried cranberries?For the polenta: Bring the broth, 2 1/2 cups water and the salt to a boil in a heavy 5-quart saucepan over medium-high heat. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pan from the heat. Add the Parmesan, milk and butter. Stir until the butter and Parmesan have melted. Season with salt and pepper.

For assembly: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bacon in a single layer on a rimmed baking sheet. Bake until brown and crispy, 15 to 17 minutes. Drain on paper towels. When the bacon is cool enough to handle, chop into 1/2-inch pieces. Set aside.

Whisk together the mascarpone cheese, maple syrup and salt in a small bowl until smooth.

Transfer the polenta to 4 bowls or serving plates. Divide the bacon pieces and spoon on top. Dollop each serving with the mascarpone mixture and sprinkle with the dried cranberries.??bacon recipe courtesy of: Giada De Laurentiis, “Rise and Shine,” Giada at Home, Food Network

Originally posted 2013-05-14 01:14:00. Republished by Blog Post Promoter

2923. STRAWBERRY BALSAMIC BACON PIZZA

yields 1 12- to 14-inch pizza?

For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 teaspoon sriracha chili sauce

To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or?diced?cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tablespoons minced fresh cilantro
Scant ½ cup hulled strawberries, diced

Add the balsamic vinegar to a small saucepan over medium-high heat. Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture. In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce. Set aside.

To make the pizza, heat the oven to 500? F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the balsamic-strawberry mixture in a thin layer over the crust. Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

bacon recipe courtesy of: Annie’s Eats, May 9, 2012

Originally posted 2013-05-10 01:21:00. Republished by Blog Post Promoter

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 

6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.

bacon recipe courtesy of: Sirbarney (member), Relish.com

Originally posted 2013-01-28 08:23:00. Republished by Blog Post Promoter