BACON, CHEESE AND CHIVE BUNS
These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated and reheated.
Provided by Food Network Kitchen
Categories side-dish
Time 8h
Yield 12 buns
Number Of Ingredients 18
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
BACON CHIVE BRUNCHWICH
Make your next sandwich a 'brunchwich' with sliced toasted croissants filled scrambled eggs, chive & onion cream cheese and bacon. We think other sandwiches will struggle to keep up with our Bacon Chive Brunchwich.
Provided by My Food and Family
Categories Bread
Time 15m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Spread cut surfaces of croissants with cream cheese spread.
- Spoon eggs evenly onto bottom halves of croissants; sprinkle with pepper.
- Cover each with 3 bacon slices and top half of croissant.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 255 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
BACON, CHEDDAR AND CHIVE BISCUITS
Provided by Kelsey Nixon
Time 40m
Yield 18 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
- Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
- Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
CHEESE, BACON & CHIVE SCONES
Make and share this Cheese, Bacon & Chive Scones recipe from Food.com.
Provided by Alia55
Categories Scones
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 °F
- Line a baking pan with parchment paper
- Make glaze by combining beaten egg with 1 tbsp milk. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, salt and pepper.
- Cut butter into flour mixture using a pastry blender, until mixture resembles coarse crumbs.
- Add the grated cheese, chopped cooked bacon and chives to the dry ingredients.
- Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon, until mixture just forms a ball.
- Place the dough on a lightly floured surface and knead until smooth.
- Roll or pat dough 1 inch thick and using a floured 2 1/2 inch cutter, cut out rounds.
- Place on the prepared baking pan and brush with glaze.
- Sprinkle 1 teaspoon of grated cheddar cheese on the top of each scone (if desired).
- Bake in preheated oven for 15 minutes or until lightly browned on top and cheese has melted
- Cool on wire rack.
Nutrition Facts : Calories 322.3, Fat 19.3, SaturatedFat 10.3, Cholesterol 72.8, Sodium 494.2, Carbohydrate 27.2, Fiber 0.9, Sugar 1.8, Protein 9.8
BARBEQUE BACON CHICKEN BAKE
Easy-to-make chicken with a little variation. Great on the grill but just as good baked in the oven when you can't grill out.
Provided by Rach
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
- Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 17.3 g, Cholesterol 78.6 mg, Fat 10.1 g, Fiber 0.3 g, Protein 28.8 g, SaturatedFat 3.2 g, Sodium 994 mg, Sugar 12.2 g
CLAM RISOTTO WITH BACON AND CHIVES
Make and share this Clam Risotto With Bacon and Chives recipe from Food.com.
Provided by dicentra
Categories Short Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring the clam juice and water to a simmer.
- In a large pot, cook the bacon until crisp.
- Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed.
- Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all.
- The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.
- Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.
Nutrition Facts : Calories 717.6, Fat 27.4, SaturatedFat 6.3, Cholesterol 44, Sodium 809.6, Carbohydrate 86.2, Fiber 3.3, Sugar 1.8, Protein 18.3
CHICKEN AND BACON PAN-FRIED SANDWICH
From a feature in our local paper. I have based cooking time on having to cook the sandwich in 2 batches.
Provided by ImPat
Categories Lunch/Snacks
Time 26m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
- Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
- Spread both sides of the bread with butter.
- Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
- Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.
BACON, CHEDDAR, SOUR CREAM AND CHIVE, TWICE BAKED POTATOES
Make and share this Bacon, Cheddar, Sour Cream and Chive, Twice Baked Potatoes recipe from Food.com.
Provided by Donna Luckadoo
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wrap potatoes in foil and bake in a 400* oven for 45-60 minutes. When potatoes are done, unwrap and let them cool.
- When potatoes have completely cooled, slice them in half, and with a small spoon; gently remove the center and you should have a potato boat.
- Place scooped out potatoes in a bowl and add the rest of the ingredients, mixing well.
- Reserve a handful of shredded cheese for the topping.
- Using a spoon fill the boats with the mashed mixture and top with the reserved cheese.
- Bake on 375* for 10-15 minute then on broil, watching closely so they do not burn until the cheese is slightly browned.
- Top Potato Boats with sour cream and more chives (optional of course), and Enjoy!
Nutrition Facts : Calories 129.2, Fat 5.4, SaturatedFat 3.4, Cholesterol 13.7, Sodium 200.2, Carbohydrate 16.9, Fiber 1.5, Sugar 1.1, Protein 3.7
BACON CHICKEN ALFREDO
"I had a rich pasta dish similar to this at a restaurant," recalls Dana Simmons of Lancaster, Ohio. " It was so unique that i tried to duplicate it at home a few days later. This is remarkably close, but not as fussy because it uses ready-made ingredients rather than being made from scratch."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.
Nutrition Facts : Calories 699 calories, Fat 38g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1329mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
BACON, CHEDDAR AND CHIVE BISCUITS
Make and share this Bacon, Cheddar and Chive Biscuits recipe from Food.com.
Provided by Food.com
Categories Breads
Time 40m
Yield 18 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened.
- Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean.
- Serve the biscuits warm with melted butter.
Nutrition Facts : Calories 210.1, Fat 12.5, SaturatedFat 7.4, Cholesterol 32.9, Sodium 511.1, Carbohydrate 19.1, Fiber 0.6, Sugar 2.9, Protein 5.4
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