Canadian Bacon Bow Ties Recipes

Steps:

• Prepare pasta according to instructions on box.
• Spread olive oil in a large skillet and heat over medium for about 1 minute.
• Chop canadian bacon in bite-sized pieces. Add canadian bacon, red onion, fresh green onions (with green part attached) and bell pepper in skillet and cook over medium heat 8-10 minutes until peppers start to soften.
• Stir in basil, rosemary, cilantro, black pepper, red pepper flakes, capers and peas. Stir until well blended.
• During last 3 minutes of cooking, stir in tomatoes.
• Pour cheeses over top, cover, turn off heat and let sit for 2-3 minutes until cheese is melted.
• Pour cooked pasta into large bowl and pour canadian bacon mixture over pasta.
• I sprinkle additional parmesan cheese and fresh basil over top before serving. This was a huge hit. I served it with a really nice salad, homemade balsamic vinagrette, fresh garlic rolls, red wine and served chocolate espresso pudding in phyllo cups for dessert.

Steps:

• In 12-inch skillet, cook bacon over medium-high heat 8 to 10 minutes, stirring frequently, until bacon is brown.Reduce heat to medium. Add onion; cook 2 to 3 minutes, stirring frequently, until onion is tender.
• Stir in tomatoes, broth, uncooked pasta and pepper. Heat to boiling over high heat. Reduce heat to medium until pasta is tender and mixture is as think as you like.

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with butter. Bake at 450° for 5 minutes or until lightly browned. , Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.

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.

Steps:

• In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well.