Cheese And Bacon Filling Recipes

Steps:

• In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Steps:

• place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
• pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
• Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
• remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
• Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.

Steps:

• Cut your avocado in half; remove stone and slice.
• Squeeze lemon juice over avocado.
• Dry fry bacon in frying pan until crisp, snip into slices approx 1 cm wide.
• Cut up and crumble the danish blue.
• Mix all of the above together and season with salt and pepper.
• Mix with hot or cold pasta,, roughly tumble onto a sandwich or put in a potato.

Steps:

• note***The dough recipe is for around 50 perogies.
• At least 1 batch for each filling.
• I make a day of this and triple each recipe.
• Believe me, they don't last long!
• For the dough: Mix egg, oil and water.
• Add to flour and salt and knead to elastic.
• Flour your counter top and rolling pin.
• Roll the dough to around 1/4 inch thick and cut into small circles.
• Stretch with fingers and add 1 t. filling, fold over and flute.
• Boil until perogies float.
• Cool before freezing.
• Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
• Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
• Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
• You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.

Steps:

• Fry the bacon in a large skillet over medium high heat for 10 minutes, or to desired crispiness. Drain excess fat, crumble bacon and set aside.n
• Melt the butter or margarine in a large saucepan over medium heat. Add the flour, stirring constantly, to form a roux.n
• Slowly add the milk, stirring often to avoid lumps. Then stir in the salt and pepper to taste, mustard powder and the cheese.n
• Let simmer for 1 minute, allowing cheese to melt some, remove from heat, add the bacon and stir well.n

Steps:

• for dough.
• Place flour into mixing bowl.
• Add 1 egg and mix it inches.
• Melt butter in microwave and add to mixture.
• Add water gradually until dough is produced.
• Place in the fridge
• For the filling.
• Pre-heat oven to 180°c (350°f).
• Heat oil in pan.
• Cut bacon into small pieces and fry until cooked.
• Beat eggs in a mixing bowl.
• Add bacon and grated cheese.
• Cut dough into 8 equal pieces.
• Roll the dough into pasty sized rounds.
• Place a dessert spoon of filling into each pasty
• With a pastry brush, go round the edge of the round with milk.
• Fold over, sealing the edges by pressing down round the edges with a fork.
• Prick the top of each pasty with a fork.
• Glaze the top of each pasty with milk.
• Use a spatula to place the pasties on a greased baking tin.
• Bake for 30 mins, or until golden.

Steps:

• Pastry.
• Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby.
• Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball.
• Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes.
• Wrap the other dough in wrap and refrigerate until needed.
• Filling.
• Sauté onion, bacon, garlic and paprika in the oil in a pan until cooked just through.
• coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps.
• Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram.
• When the meat is just about tender enough cook it down until it is thick.
• Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie).
• Roll out the pastry and put it on top. Prick a few air holes.
• Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too.
• Bake until golden brown on high for about 30 mins or so -- watch it!

Steps:

• Fry the bacon in a large skillet over medium high heat for 10 minutes, or to desired crispiness. Drain excess fat, crumble bacon and set aside.n
• Melt the butter or margarine in a large saucepan over medium heat. Add the flour, stirring constantly, to form a roux.n
• Slowly add the milk, stirring often to avoid lumps. Then stir in the salt and pepper to taste, mustard powder and the cheese.n
• Let simmer for 1 minute, allowing cheese to melt some, remove from heat, add the bacon and stir well.n

Steps:

• Put the cream cheese in a bowl to soften for a few minutes before you start.
• Combine basil, bacon, salt, pepper, onion, and cream cheese.
• Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
• Gently twist the ends of the petals together.
• Combine flour and cornmeal, with a little salt if you like.
• Whisk egg white into water thoroughly.
• Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
• Place filled blossoms in the fridge for 7-10 minutes.
• Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
• Fry blossoms until golden brown, turning occasionally.
• Drain on paper towels and serve!