BACON CLUB MACARONI SALAD
Cooked cubed ham can be used in place of bacon if desired. Cooking time does not include boiling the pasta. This complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the macaroni until firm-tender; drain well.
- In a bowl, combine the oil and vinegar.
- Add in the bacon, cheese, celery, green onion, olives and the cooked macaroni; toss well to combine.
- In another bowl, combine mayo, cream, horseradish, salt and pepper.
- Blend in with the macaroni mixture; toss well to combine thoroughly.
- Chill in the fridge for 3 hours before using.
- Note: if desired 1-2 hard-boiled eggs may be chopped and added.
BACON MACARONI SALAD
This is a really good macaroni salad. Even thought the refrigeration time is a little longer than desired, the preparation is very easy and quick.
Provided by smetcalf07
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook macaroni according to directions on package. Drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery.
- In a small bowl combine the mayo, vinegar, salt and pepper. Pour over macaroni mixture and toss to cool.
- Cover and refrigerate for at least 2 hours. Just before serving, add bacon.
Nutrition Facts : Calories 788.2, Fat 57, SaturatedFat 17.9, Cholesterol 81, Sodium 1208.5, Carbohydrate 46.9, Fiber 2.8, Sugar 3.6, Protein 20.9
MAPLE-CURED CANADIAN BACON
Categories Pork Side Bacon Pork Tenderloin Vanilla Summer Maple Syrup Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 lbs
Number Of Ingredients 10
Steps:
- Stir together water, salt, brown sugar, Instacure, and vanilla in storage tub until solids are dissolved, about 3 minutes, then add maple syrup and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).
- Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.
- Rinse pork and pat dry, then discard brine.
- Prepare grill and smoke bacon:
- Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack. Add 6 cups hardwood sawdust to pan.
- Light 5 briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
- When sawdust begins to smolder, replace top rack and arrange pork pieces on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F, light 1briquette and add to sawdust.)
- Smoke pork, adding 1 cup sawdust to roasting pan and stirring with tongs every 11/2 hours to ignite unburned sawdust, 8 hours. Cool completely, then chill, wrapped in plastic wrap, until ready to use.
- Cut finished bacon crosswise into 1/8- to 1/4-inch-thick slices (or roast whole; see cooks' note, below) and fry in a nonstick skillet over moderate heat, turning, until browned. Transfer to paper towels to drain.
- Available at The Sausage Maker (888-490-8525).
CANADIAN BACON BREAKFAST
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.
Nutrition Facts :
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