Broccoli And Bacon Recipes

Steps:

• Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl.
• Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

Steps:

• Cook broccoli until tender Drain.
• While broccoli is cooking fry bacon till crisp, drain and crumble.
• Cook onion in drippings until wilted; stir in bread crumbs.
• Place broccoli on platter sprinkle with bacon onion and crumbs.

Steps:

• Melt the butter in a large pan, then add the onion and sweat over a medium heat until soft, but not browned.
• Roughly chop half the bacon and add it to the pan along with the potato. Stir to coat everything then add the stock, boil and simmer for 10 minutes.
• Add the chopped broccoli stalk, but not the flower yet. Continue to cook for a further 5 minutes, until the potato is soft.
• Add the rest of the broccoli and simmer for 10 minutes. Stir through the milk and return to a simmer.
• Blend the soup until smooth and season to taste. To serve, grill the remainder of the bacon until crispy and crumble it on top.

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain.
• Meanwhile, melt the butter in a large saucepan over medium heat. Add the Canadian bacon and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon; reserve the drippings in the pan.
• Add the scallion whites, 1/4 teaspoon salt and a few grinds of pepper to the saucepan. Cook until slightly softened, 1 minute. Whisk in the flour and mustard; cook, whisking, until the flour is lightly toasted, about 2 minutes. Whisk in the milk and reserved pasta water. Cook, whisking, until slightly thickened, about 5 minutes. Add the cheeses; cook, whisking, until creamy, about 2 more minutes.
• Stir the pasta, broccoli and Canadian bacon into the cheese sauce. Season with salt and pepper. Serve topped with the scallion greens.

Steps:

• Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Steps:

• Preheat oven to 210°C Lightly grease 12 muffin tins.
• Place broccoli florets in a pot, cover with boiling water and boil 2 minutes. Refresh under cold water and pat dry on a paper towel.
• Heat a non-stick pan and saute bacon and onion until tender. Set aside to cool.
• Sift together flour, baking powder, salt and pepper into a bowl and make a well in the centre.
• In another bowl lightly whisk together eggs and milk.
• Stir in broccoli, bacon, onion and cheese.
• Fold broccoli mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins and bake for 12-15 minutes until muffins spring back when lightly pressed.
• Makes 12.

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, and leave 2 tablespoons bacon grease in the skillet. Crumble bacon when cool enough to touch.
• Add onions to the skillet and cook over medium-high heat until soft and translucent, 3 to 4 minutes. Add broccoli rice and fry until tender, stirring frequently, about 5 minutes. Mix in beaten eggs and stir until well combined. Cook until eggs are completely scrambled into broccoli rice mixture. Turn off heat and stir in soy sauce.
• Add crumbled bacon just before serving and stir to incorporate. Top with green onions.

Steps:

• Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.

Steps:

• Wash the Chinese broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4-inch from the bottom of each stalk. Stalks that are more than 1/2-inch in diameter should be peeled with a paring knife, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2-inch long pieces, keeping the stalk ends separate from the leaves and buds. Remove and discard the hard rind and thick layer of fat attached to the rind from the Chinese bacon. Cut into very thin slices crosswise. In a small bowl, combine the soy sauce, rice wine, and sugar; set aside. Heat a 14-inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and garlic, and stir-fry 15 seconds. Add the Chinese bacon and stir-fry 30 seconds. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes, or until stalks are bright green. Add the leaves and continue stir-frying 1 minute, or until the leaves are just limp. Swirl in the soy sauce mixture and continue stir-frying 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately.

Steps:

• Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
• While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
• Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
• Distribute the pasta into bowls and top with the bacon and chives.

Steps:

• Preheat the oven to 400 degrees F.
• Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
• In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
• Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

Steps:

• Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
• Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
• Stir in chicken and onion. Sprinkle with bacon.

Steps:

• Heat oven to 425°F.
• Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
• Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

Steps:

• Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
• While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.

Steps:

• Cook the broccoli for 3 mins in boiling salted water. Drain, run under cold water until completely cooled, then set aside.
• Heat the oil in a large frying pan. Add the onion and bacon. Cook on a medium heat for about 10 mins, adding the garlic halfway through, until the bacon is crisp and the onions are soft and golden.
• Add the broccoli to the pan, then toss through to coat in the oil. Cook for a couple more mins until the broccoli is completely heated through. Season with pepper, then serve immediately.

Steps:

• In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.

Steps:

• Microwave bacon until crisp.
• Beat eggs with cream and salt& pepper.
• Pour half of mixture into greased 9-inch pie plate.
• Add broccoli, chopped cheddar cheese and crumble bacon.
• Pour remaining mixture over top.
• Garnish with pimiento or red pepper.
• Bake 35 minutes at 350.

Steps:

• Steam fresh broccoli, or microwave frozen or fresh bagged broccoli according to package directions.
• Drain any excess liquid and set aside.
• Meanwhile, cook bacon in nonstick skillet until done.
• Remove from skillet and crumble.
• Wipe most of the excess grease from the skillet.
• Saute onions and mushrooms in skillet until tender.
• Add broccoli to skillet.
• Stir in salad dressing.
• Add crumbled bacon.
• Serve immediately.