SWEET AND SALTY BACON AND NUTS
Provided by Giada De Laurentiis
Time 2h55m
Yield About 3 cups (6 to 8 servings)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly.
- Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated.
- Spread the nut mixture in a single layer on the baking sheet. Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes. Cool for 2 hours.
- Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
PEAMEAL BACON
Provided by Fredéric Morin
Categories Brunch Pork Tenderloin Cornmeal Maple Syrup Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 pounds (1.8 kg)
Number Of Ingredients 9
Steps:
- 1. In a plastic (preferably) container large enough to hold both the brine and the meat, mix together the water, maple syrup, salt, cure, and spices.
- 2. Scoop out a scant 1 cup (200 ml) brine, and use it to load the brine injector. Then, inject the loin every 3/4 to 1 inch (2 to 2.5 cm), inserting the needle about 3/4 inch (2 cm) deep. Try to distribute the brine evenly over the loin. Place the loin in the container with the remaining brine, and keep the meat submerged with the help of a plate or an object of a similar build. Cover and refrigerate for 4 full days.
- 3. Remove the loin from the brine and pat it dry. Then roll it in the meal of your choosing. Give it a day's rest, uncovered, in the fridge, so the meal and meat form as one.
- 4. You have two options on cooking it: you can slice it and griddle it for a minute on each side (for thin slices that is), or you can bake it at 375°F (190°C) for about an hour, or until it has a core temperature of 142°F (61°C), then slice it. I like it the first way, especially when it gets a bit burnt on the edges and I have added a dash of maple syrup that caramelizes a bit toward the end.
SWEET 'N' SPICY BACON
Chili powder, cayenne and curry add an unexpected flavor twist to the taste-tempting bacon. With a touch of cinnamon and maple syrup, the well-seasoned strips complement just about any breakfast, brunch or BLT. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Combine the seasonings; sprinkle over both sides of bacon. Place on a rack in an ungreased 15x10x1-in. baking pan. Bake at 450° for 10 minutes., Drizzle with 1 tablespoon syrup. Turn bacon and drizzle with remaining syrup. Bake for 6-10 minutes longer or until browned. Remove to paper towels. Serve warm.
Nutrition Facts : Calories 115 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 210mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 4g protein.
SWEET BACON
My bacon eating family loves this! Great served with Recipe #303983 for that sweet/savory thing that they love.
Provided by mydesigirl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- Mix sugar and cinnamon.
- Press bacon into mixture until well coated on each side.
- Place bacon on cookie sheet lined with parchment paper.
- Bake for 15 minutes or until sugar is bubbly and bacon is done.
Nutrition Facts : Calories 731.6, Fat 51.2, SaturatedFat 17, Cholesterol 77.2, Sodium 967.4, Carbohydrate 55.6, Fiber 0.9, Sugar 53, Protein 13.2
BACON-WRAPPED BREAD STICKS
Elizabeth advises using very good bacon and making several batches at a time as they go very quickly!
Provided by Food Network
Categories appetizer
Time 35m
Number Of Ingredients 3
Steps:
- Cut bacon strips in half and lay them out on a cutting board. Break the bread sticks into 4-inch lengths. Sprinkle the bacon with brown sugar so that the bacon is completely coated. Press the sugar onto the bacon with your fingers. Continue to sprinkle sugar and press it on until no more sugar will adhere.
- Preheat the oven to 325 degrees. Set a rack over a foil-lined baking sheet. Roll the bacon strips, sugar side in, around the bread sticks in a spiral fashion. Be sure to begin as close to the bread stick edge as possible and roll very tightly. Place seam side down on the rack. Bake about 20 minutes, but watch carefully so that the sugar doesn't burn in the last minutes of cooking. Remove them from the oven and let rest for an hour on the rack to become firm.
SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON
Categories Herb Side Bake Thanksgiving High Fiber Bacon Pecan Kale Sweet Potato/Yam Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 14 to 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
- Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
- Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
SMOKED BACON & ONION SWEET CORNBREAD
This cornbread is done in true southern style. I'll take it even further and say Texas Style! You cook the cornbread in the same cast iron skillet that you cooked the bacon, leaving the bacon grease in the skillet. Then you cook it and serve it in the same cast iron skillet. What a delicious crust this makes!
Provided by Curt Despres
Categories Breads
Time 1h15m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine the cornmeal, flour, baking soda, salt and sugar. Sift together until thoroughly mixed.
- In a 12 inch cast iron skillet, fry up your 4 strips of thick cut bacon. Chop them up into small pieces and put them into separate mixing bowl.
- Chop the green onions and add them to the mixing bowl with the bacon. Now add in the milk, eggs and 2 tablespoons of the bacon grease.
- Now pour the wet ingredients into the larger mixing bowl with the dry ingredients and thoroughly mix these together. Set the batter aside.
- Get your smoker going. You'll want to get this hotter than you usually do. We'll need it up to about 375. Put your cast iron skillet in right away, so it's good and hot when you pour the batter inches I used apple wood for this cornbread, but you can use what ever wood you prefer.
- Note: Remove the water pan to allow more heat. I also had to open the side door on my Webber Smoky Mountain vertical smoker a couple of times to get it hot enough. It would start dropping back down towards 350, then I would open the door again for about 1 minute to get it moving back up.
- Once it's up to temperature, pour the batter into the skillet, close it up, and maintain this temperature as best as possible. (If you have an electric smoker, this shouldn't be any problem!).
- This should take about a half hour to cook. Stick a toothpick into the center of the cornbread. If it comes out clean, it's done. Another indicator of it being done is that the sides should start pulling away from the pan.
- Take it off and serve it up in the skillet. It will stay nice and warm sitting in the skillet!
Nutrition Facts : Calories 269.2, Fat 9, SaturatedFat 3.5, Cholesterol 58.7, Sodium 616.8, Carbohydrate 41.6, Fiber 2.5, Sugar 12.9, Protein 6.5
SWEET BREAD STRATA
A simple strata made with Hawaiian sweet bread. You can easily alter the fillings: substitute sausage for the bacon, use different cheeses, add some mushrooms, etc. Let your imagination be your guide!
Provided by toastyfrenchy
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Strata Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut each roll into 8 cubes. Spread onto a baking sheet in a single layer.
- Bake in the preheated oven until toasted, about 10 minutes.
- Layer toasted bread cubes in a 1 1/2-quart baking pan. Sprinkle 1/4 cup Swiss cheese, 1/4 cup Cheddar cheese, 1/2 the bacon, and 2 green onions on top of the bread. Shake to settle the toppings into the bread.
- Beat eggs together with half-and-half, milk, salt, and pepper in a bowl. Pour over the bread cubes, pressing cubes down into the mixture. Sprinkle the remaining Swiss cheese, Cheddar cheese, bacon, green onions, and Parmesan cheese on top.
- Bake in the preheated oven until strata is hot in the center, about 30 minutes.
Nutrition Facts : Calories 322.6 calories, Carbohydrate 34.3 g, Cholesterol 122.2 mg, Fat 8.8 g, Fiber 1.7 g, Protein 18.2 g, SaturatedFat 7.9 g, Sodium 295.7 mg, Sugar 1.2 g
SWEET AND SAVORY APPLE-BACON BREAD PUDDING
Enjoy this delicious Sweet and Savory Apple-Bacon Bread Pudding. Crispy bacon gives this Sweet and Savory Apple-Bacon Bread Pudding rich, smoky flavor.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Spread bread cubes evenly onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
- Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet; drain on paper towels. Discard all but 3 Tbsp. drippings from skillet.
- Add mushrooms to reserved drippings in skillet; cook 7 min. or until lightly browned. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add apples; cook and stir 1 to 2 min. or until crisp-tender. Remove from heat. Crumble bacon. Add to ingredients in skillet; mix well. Cool 10 min.
- Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with apple mixture. Whisk eggs, milk and pepper until blended; pour over apple mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
- Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly before serving.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 11 g
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