BLACK-EYED PEA SALAD WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
- Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
- Per serving: Calories: 160; Total Fat 6 grams; Saturated Fat: 1 gram; Protein: 11 grams; Total carbohydrates: 18 grams; Sugar: 2 grams Fiber: 5 grams; Cholesterol: 10 milligrams; Sodium: 480 milligrams
Nutrition Facts : Calories 160 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 480 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 11 grams, Sugar 2 grams
SALAD WITH CANADIAN BACON AND POACHED EGGS
Categories Salad Egg Leafy Green Pork Side Poach Quick & Easy Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified.
- Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes.
- Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper.
- Toss frisée with dressing. Serve topped with bacon and eggs.
CANADIAN BACON AND GOUDA SALAD
Just peachy! A honey-Dijon dressing, baby spinach and fresh sliced peaches make this a sweet-and-savory salad treat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Arrange spinach on 4 plates.
- Top with bacon, cheese and peaches. Drizzle with dressing.
Nutrition Facts : Calories 460, Carbohydrate 13 g, Cholesterol 90 mg, Fiber 3 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1870 mg
WAKE-UP CASSEROLE - CANADIAN BACON
The original recipe is delicious, but this is my healthier version, with less fat and calories. It also freezes beautifully and individual portions can be reheated in 3 minutes in the microwave. As a single person, I can't eat 8 portions at one sitting, so I divide and freeze. But it's great if family visits, because I can have the portions ready to reheat, and it's also great if you're in a hurry in the morning and don't have time to cook before heading off to work.
Provided by Mesa_Steve
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 21 g, Cholesterol 74.2 mg, Fat 28.5 g, Fiber 1 g, Protein 29.4 g, SaturatedFat 15.2 g, Sodium 1475.3 mg, Sugar 2.3 g
CANADIAN BACON BREAKFAST STACK
This is a lightened version of one my favorite breakfasts. Hot pepper sauce is necessity! Sprinkle it over the top before you dig in! Canadian bacon comes from the loin area of the hog so it is very lean and quite tender.
Provided by Lola
Categories 100+ Breakfast and Brunch Recipes Eggs
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 25.8 g, Cholesterol 74.1 mg, Fat 36.8 g, Fiber 6 g, Protein 30.1 g, SaturatedFat 15.5 g, Sodium 1416.7 mg, Sugar 4.4 g
CANADIAN-BACON STRATA
This savory breakfast pudding looks a little like a pizza when it comes out of the oven. It can be prepared the night before through step 2 and baked the next morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h
Number Of Ingredients 10
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.
CANADIAN BACON SALAD
Make and share this Canadian Bacon Salad recipe from Food.com.
Provided by Clifford Boren
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, combine dressing ingredients and mix well.
- In large bowl, combine salad ingredients and toss.
- Chill everything in the refrigerator until ready to serve.
- Combine dressing and salad and toss well.
- Plate it up and dig in!
Nutrition Facts : Calories 253.3, Fat 12.7, SaturatedFat 2.4, Cholesterol 24.1, Sodium 751.8, Carbohydrate 19.9, Fiber 4.3, Sugar 12.6, Protein 18.6
BLACK-EYED PEA SALAD WITH CANADIAN BACON
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips.
- Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
Nutrition Facts : Calories 160 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 360 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 11 grams, Sugar 2 grams
CANADIAN BACON STRATA
Posting this for ZWT 2006 (Canadian Region) this is delicious. Is it an omelet? Is it a bread pudding? Who cares?! It is cheesy with a wonderful ham flavor and such a good comfort food not to mention easy.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Butter a 2 quart shallow baking dish; set aside. In dish, alternately arrange muffin halves and Canadian Bacon; sprinkle with cheeses; set aside.
- In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoons salt,
- pepper to taste and hot sauce until combined; pour over muffins and bacon.
- Cover tightly with plastic wrap; refrigerate 2 hours to overnight for an especially custardy consistency (makes it great for ahead of time preparation).
- Preheat oven to 350ºF.
- Place baking dish on a rimmed baking sheet; remove plastic wrap; bake until puffed and set in the center or until a knife inserted in the center comes out clean; about 1 1/2 hours.
- Tent loosely with foil if strata starts to brown too quickly; let stand 10 minutes before cutting and serving.
EGG SALAD & CANADIAN BACON SANDWICHES
Layer these this Canadian bacon sandwich with delicious scrambled eggs. These easy Egg Salad & Canadian Bacon Sandwiches are ready in 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Beat eggs lightly in small microwavable bowl; cover loosely with microwaveable plastic wrap. Microwave on HIGH 45 sec.; stir. Cover and return to microwave. Microwave an additional 30 sec.; stir. Let stand, covered, 1 min. or until eggs are set and no visible liquid remains. Stir in mayo, relish and celery salt.
- Heat Canadian bacon as directed on pkg.
- Place 3 slices Canadian bacon on each of 2 of the toast slices; top each with half of the egg mixture and 1 tomato slice. Cover with remaining toast slices.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 230 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
CREAMY CANADIAN BACON & PASTA RECIPE - (3.9/5)
Provided by cecelia26_
Number Of Ingredients 9
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.
HOMEMADE CANADIAN BACON
Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.
Provided by Chef Jeff Garland
Categories Pork
Time P8DT45m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Bring all ingredients except loin to a boil for 10 minutes.
- Trim fat from loin.
- Cool the brine to 38 degrees F and strain if desired.
- Add loin and put a plate on top to keep submerged.
- Cover,Put in fridge and let sit 7 days turning once at 4 days.
- Remove and rinse in cold water. Soak for 45 minutes in cool water.
- Get smoker to 225 Degrees F. Use a good hardwood of choice.
- For breakfast bacon cook to 145 degrees F.
- For finished bacon cook to 155-160 degrees F.
- Cut to desired thickness. 1/4" for me.
- Keeps in fridge same as commercial bacon.
- Keeps in freezer longer if left unsliced.
Nutrition Facts : Calories 298.6, Fat 15.9, SaturatedFat 5.5, Cholesterol 68, Sodium 57.4, Carbohydrate 14.1, Fiber 0.2, Sugar 13.3, Protein 22.7
CANADIAN BACON POTATO SOUP
Posted for Zaar World Tour 2005. Identifying a Canadian recipe, for an American, was difficult. Good thing I found at least one good one, on the internet. St. Ives makes a wonderful vegetarian substitute for Canadian Bacon. Lower in fat than the original (which I understand is still pretty low in fat). This is a diabetic recipe, from Taste of Home's Light and Tasty. Exchanges: 1 starch, 1 lean meat, 1 vegetable. I have not tried this yet, but I will. Butter granules are new to me; I might as well experiment.
Provided by Kumquat the Cats fr
Categories Potato
Time 45m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan coated with nonstick cooking spray saute onions until tender.
- Add potatoes and broth; bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until potatoes are very tender. Set aside 1 cup potato mixture.
- Puree remaining mixture in batches in a blender or food processor and return to the pan.
- Stir in milk, bacon, butter granules, salt, pepper and reserved potato mixture.
- Heat through without boiling. Garnish each with 1 tablespoon low-fat sour cream or yogurt and sprinkle with chives.
Nutrition Facts : Calories 166.2, Fat 2, SaturatedFat 1.2, Cholesterol 7.8, Sodium 153.9, Carbohydrate 30.8, Fiber 3.2, Sugar 7.9, Protein 7
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