Baconandeggempanadas Recipes

Steps:

• Preheat the oven to 375 degrees F. Whisk the eggs, heavy cream, chives, 3/4 teaspoon salt and a few grinds of pepper in a bowl until fluffy. Generously coat the bottom and sides of an 8-inch-square or round cake pan with olive oil; add the egg mixture. Set in a roasting pan; add enough water to come 1/4 inch up the sides of the cake pan. Carefully transfer to the oven; bake until the eggs are set, 20 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add the Canadian bacon and cook until crisp, 2 to 3 minutes per side; set aside.
• Cut the baked eggs into 4 equal pieces. Spread the rolls with the dijonnaise, then sandwich with the Peppadews, bacon, cheese and eggs. Place the sandwiches on a baking sheet and bake until the cheese melts, about 3 minutes.
• Meanwhile, toss the greens with the remaining 1 tablespoon olive oil, the Peppadew brine and fried shallots; season with salt and pepper. Serve with the sandwiches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Arrange hash brown patties in a single layer in the prepared baking dish; top with Canadian bacon. Sprinkle Cheddar-Monterey Jack cheese over Canadian bacon.
• Whisk egg substitute, milk, salt, and mustard together in a bowl; pour over cheese layer. Cover dish with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until a knife inserted in the center comes out clean and edges are golden brown, about 15 minutes.

Steps:

• Heat Canadian bacon as directed on package.
• Meanwhile, beat egg and dressing in small microwaveable bowl with wire whisk until well blended. Microwave on HIGH 1 min., stirring gently every 30 sec. Cover. Let stand 1 min. or until egg is set and no visible liquid remains. (Do not overstir.)
• Cover 1 of the muffin halves with Canadian bacon; top with egg mixture and remaining muffin half.

Steps:

• Heat contact grill or panini maker for 5 minutes. Spread 1 teaspoon mustard on cut sides of each bagel. On bagel bottoms, place 1 slice Canadian bacon, 1 slice tomato, 1/4 cup spinach and 1 slice cheese. Cover with bagel tops.
• Place sandwiches on grill. Close grill, pressing down lightly; cook 2 to 3 minutes or until sandwiches are hot and cheese is melted. Serve immediately.

Steps:

• Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
• Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
• Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
• To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

Steps:

• Preheat oven to 375.
• Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
• Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
• Remove from heat and let cool.
• Flatten each bisquit into about a 5 inch circle.
• Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
• Top evenly with eggs and bacon.
• Fold dough circles in half over mixture, pinching edges to seal.
• Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
• Brush top of doughs evenly with egg white.
• Press sealed edges with the tines of a fork.
• Sprinkle with sesame seeds.
• Bake at 375 14-16 minutes until golden brown.
• Remove empanadas with a spatula onto a wire rack.
• Serve Warm.
• Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.
• To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
• *These are good for OAMC*.

Steps:

• Preheat oven to 425°F. and butter a baking pan.
• On a lightly floured surface with a rolling pin roll out each empanada wrapper into a 7-inch round. Finely grate Cheddar and in a bowl whisk together with eggs and salt and pepper to taste. Chop scallions. In a nonstick skillet heat 1 teaspoon butter over moderately high heat until foam subsides and sauté bacon until golden, about 1 minute on each side. Transfer bacon to a plate and add remaining 2 teaspoons butter to skillet. Heat butter until foam subsides and sauté scallions 15 seconds. Add egg mixture and cook, stirring constantly, until eggs just begin to set but are still very loose, about 30 seconds. Arrange 1 piece bacon 1/4 inch from edge of 1 empanada wrapper and spoon half of egg mixture on top of bacon. Fold empanada wrapper over filling to create a half-moon shape and seal by pressing edges together firmly with a fork. Make another empanada in same manner.
• Transfer empanadas to baking pan and cut a few small slits in top of each empanada to create steam vents. Bake empanadas in middle of oven until golden, about 10 minutes.

Steps:

• 1.Cook pasta according to package directions. Drain in a colander, reserving 1/2 cup pasta water. 2.Return hot, empty pan to low heat. Add butter to the pan and allow to melt. Add onion and garlic and cook, stirring frequently, until onion is tender. Add Canadian bacon and cook, stirring frequently, until Canadian bacon is lightly browned. Season with salt and pepper. Stir in cooked pasta. 3.Whisk together milk and egg yolks. Add milk-egg mixture to pasta and cook, stirring frequently, over low heat 1 minute. Stir in reserved pasta water and shredded Parmesan cheese. Cook, stirring frequently, for 1 to 2 minutes or until hot and cheese has melted. 4.Option: Add 1 cup frozen broccoli florets or 1/2 cup frozen peas to pasta water during the last 3 minutes of cooking. Proceed as recipe directs.

Steps:

• Preheat oven to 325°. Place bacon in a greased 11x7-in. baking dish. In a bowl, combine brown sugar, pineapple juice and mustard. Pour over the bacon. Cover and bake 25-30 minutes or until heated through.

Steps:

• Combine mustard and honey; spread 1 tablespoon on each muffin half. In a large skillet, melt butter. Add Canadian bacon and heat through; remove to paper towels to drain. Cook apple slices in the drippings until tender. Arrange bacon on muffins; top with apple slices. Place on a baking sheet. , In a bowl, beat egg whites until stiff peaks form. Fold in cheese and paprika; spread over apples. Broil muffins until puffed and golden brown.

Steps:

• Boil the diced potatoes until tender; drain and rinse well with cold water; drain again.
• Place cooked, cooked potatoes in a large mixing bowl. Add onion, radishes, celery, crumbled bacon, and chopped eggs.
• In a small bowl, whisk together mayonnaise, vinegar, saugar, chives, salt, pepper and paprika. Pour dressing over potato salad mixture. Toss to coat well.
• Chill at least 3-4 hours.

Steps:

• Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.
• In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.