BOURBON-BACON SLAW
"This recipe has three of the major Southern food groups: bacon, bourbon and mayonnaise!"
Provided by Katie Lee Biegel
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour the dressing over the cabbage in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.
BONNIE'S SLICED SLAW WITH BACON
This is a very easy slaw to make. It is hand cut with a sharp knife which gives it a texture that you can't get with grated cabbage. It stays crisp longer, and it is the perfect side dish for a get together or BBQ because everyone loves it. Enjoy! The photo is my own, and so is this humble recipe.
Provided by BonniE ! @ReikiHealsTheSoul
Categories Other Salads
Number Of Ingredients 11
Steps:
- Slice the cabbage very thin with a sharp knife. You will catch on to the technique as you slice. Discard the white core, using the green part of the cabbage as much as possible. Chop all the vegetables and add to the cabbage, then add the dressing, and gently mix until the cabbage is covered. Refrigerate for 4 or 5 hours before serving. Just before serving, add the crisp bacon crumbles and toss. Enjoy!
CRUNCHY BACON COLESLAW
Enjoy savory goodness in this tasty bacon coleslaw recipe. Our Crunchy Bacon Coleslaw is the perfect summer side dish for a grilled main entrée.
Provided by My Food and Family
Categories Home
Time 15m
Yield 7 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
- Refrigerate 1 hour.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BACON SWISS MEAT LOAF
This recipe is quick because I already have packages of cooked bacon and shredded cheese in my freezer. I just defrost them and add them to the ground beef mixture.-Kimberly Lund, Park City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, milk, 1 cup Swiss cheese, 3/4 cup bacon, bread crumbs, garlic powder and onion powder. Crumble beef over mixture and mix well. Shape into a loaf in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Drain. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.
Nutrition Facts :
WALDORF SLAW WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels.
- Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss.
BACON AND SCALLION COLESLAW
Steps:
- 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.
- 2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.
- 3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.
WARM BROCCOLI SLAW WITH BACON
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
LAYERED BACON AND SWISS GREEN SALAD RECIPE
Provided by Camille
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the mayonnaise, sugar, salt and pepper.
- In a large salad bowl, layer half of the lettuce, half of the mayonnaise mixture, half of the onions, half of the peas, and half of the cheese.
- Repeat the layers again.
- Cover and place in the fridge for at least an hour before serving.
- Right before it's time to serve, add the bacon and toss, coating most of the greens and other ingredients with the dressing.
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HOT SLAW WITH BACON: THE PERFECT SIDE - 31 DAILY
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4.3/5 (17)Total Time 15 minsCategory SidesCalories 69 per serving
- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
- Season to taste with salt and pepper; fold in the bacon. I like to reserve a few to garnish the hot slaw along with sliced green onions. Serve immediately or keep warm for up to 20 minutes.
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- Preheat your oven to 400F. Line a baking tray with parchment paper and place the bacon slices side-by-side on the tray. Then cook the bacon for 18-20 minutes or until it's reached your desired level of crispiness. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate.
- In a separate small bowl, whisk together the olive oil, lime juice, salt, and pepper. Then pour the dressing over the slaw.
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