BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
MAPLE BACON CHEESECAKE
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 1h45m
Yield 1 large or 6 mini cheesecakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes.
- For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
- For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
- For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
BACON ONION CHEESECAKE
Can't wait to take this to a party!
Provided by Avalee Findley @vocalgal01
Categories Cheese Appetizers
Number Of Ingredients 13
Steps:
- Combine cracker crumbs, walnuts and butter until well blended.
- Press crumbs evenly on bottom of spring form pan.
- Bake in pre-heated 350 degree oven for 10 minutes.
- Cool on rack.
- Fry bacon until crisp, then crumble.
- Saute onion in drippings until tender and set aside.
- Beat cream cheese and gradually add eggs, garlic powder and cayenne.
- Beat until smooth and stir in bacon and onions.
- Spoon mixture into pan and spread level.
- Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top and cool completely.
- Store in refrigerator covered with plastic wrap.
- Just before serving at room temperature, remove sides of pan.
- Garnish with circle of shredded carrot to edge and place carrot curl in center with sprig of parsley.
- Serve with crackers or carrot slices.
VIDALIA ONION CHEESECAKE
Bacon, sweet Vidalia onions, and ricotta are the main ingredients in this savory cheesecake. From GourmetSleuth.com.
Provided by Pinay0618
Categories Onions
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In 10 inch skillet, cook bacon until crisp, remove & drain on paper towels.
- Cook onions and garlic in drippings until tender. Discard drippings and drain in strainer.
- Combine cheese, half & half, flour, salt, and pepper. Blend until smooth. Add eggs, one at a time, blend until smooth.
- Reserve 3 tablespoons of the bacon for garnish -- stir remaining bacon and onion mixture into the cheese mixture.
- Lightly grease sides of an 8 or 9" spring form pan. Pour batter into pan.
- Bake 40 min at 350 degrees or until center is just set.
- Remove from oven and place on a wire cooling rack and allow to cool to room temperature.
- Garnish with remaining bacon and serve with a crisp green salad.
Nutrition Facts : Calories 227.8, Fat 17.9, SaturatedFat 8.6, Cholesterol 98.3, Sodium 358.7, Carbohydrate 6, Fiber 0.4, Sugar 1, Protein 10.7
MUSHROOM AND BACON CHEESECAKE
My clan loves anything with cream cheese, so I knew this savory cheesecake appetizer would go down as an all-time favorite. Add leftover mushrooms, bacon, red peppers and parsley for a pretty garnish on top. This is a great recipe to make ahead and freeze for when you're in need of a dish to pass. -Macey Allen, Green Forest, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool., In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.
Nutrition Facts : Calories 322 calories, Fat 28g fat (16g saturated fat), Cholesterol 131mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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