Recipe from Taste of Home 12 thick-sliced bacon strips (about 1 pound) 12 wooden skewers (12 inches) 6 ounces white candy coating, chopped 1 cup semisweet chocolate chips 1 tablespoon shortening Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and … Continue Reading →
From “Make It Tonight” by Fine Cooking. You can substitute frozen cheese tortellini if desired. Follow cooking directions on the package and do not over cook. Kosher salt 1 pound frozen gnocchi or tortellini 3 ounces thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces 4 tablespoons extra-virgin olive oil 2 medium-small yellow onions, thinly … Continue Reading →
Recipe adapted from Gourmet. 6 bacon slices (about 1/4 pound) 1/4 loaf Italian bread 1/4 teaspoon minced garlic 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 1 tablespoon water Salt and pepper to taste 1 small red onion or a few green onions 1/2 pound cherry tomatoes (about 3/4 pint) or 3-4 smaller … Continue Reading →
From “I Love Corn” by Lisa Skye. 5 slices uncooked bacon, chopped roughly 1 tablespoon olive oil 3 ears fresh corn, kernels removed (2 to 21/2 cups) 1 cup leeks, white part only, cleaned and chopped 1 clove garlic, chopped roughly 1/3 cup red bell pepper, seeded and diced small Salt and freshly ground black … Continue Reading →
Recipe adapted from Fleischmann’s. To grill ahead: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill. Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully … Continue Reading →
From Marthawhite.com Non-stick cooking spray 3 cups self-rising flour 6 tablespoons butter, chilled and cut into 1/2-inch cubes 2 cups coarsely shredded sharp cheddar cheese 8 bacon slices, cut thick, cooked and crumbled 11/3 cups buttermilk Mayonnaise, to taste 18 slices ripe tomatoes Arugula or basil, optional Heat oven to 425 degrees. Coat cookie sheet … Continue Reading →
Recipe from Bon Appetit. 8 bacon slices 11/4 cups all-purpose flour 3/4 cup yellow cornmeal 21/4 teaspoons baking powder 1/2 teaspoon baking soda 2 cups buttermilk 2 large eggs 3 tablespoons pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted, cooled Additional melted butter or nonstick vegetable oil spray Additional pure maple syrup Cook … Continue Reading →
When Brussels sprouts aren’t to be had, simply sauteing tart greens with the bacon makes a great foil for the scallops. The success of this dish totally depends on the size of the pan. Use the largest saute pan you have. To get a golden sear, it is essential not to crowd the Brussels sprouts … Continue Reading →
Look for bottled balsamic glaze in most specialty markets. To make a balsamic glaze, pour 1 bottle balsamic vinegar in saucepan and bring to a gentle boil, reduce heat simmer until contents reduced by half. Remove from heat, let cool and store in airtight container. Does not need refrigeration. Recipe from Chef Vera Ambrose. 10 … Continue Reading →
Recipe from Marche Burette at Amelia Island Plantation 4 large red tomatoes, quartered 1 large onion, chopped 4 garlic cloves, crushed 6 slices smoked bacon, cooked, crumbled 1 tablespoon bacon fat reserved from cooked bacon 2 cups tomato juice 1 teaspoon dried basil 1 teaspoon dried oregano Freshly ground black pepper to taste 1 bay … Continue Reading →