WHAT CAN I DO WITH BACON?

Question

I want to make a main dish for my family dinner tonight, and i'd like to use bacon.

any tips on what to make?

preferaby beef dish. no chicken.

Answer 1

bacon hamburger

Answer 2

Make hamburgers and top it with bacon and cheese.  

Answer 3

We love BLT salads - you fry 2-3 slices bacon crisp, dice a tomato per person.  Mix crumbled bacon and tomato with mayo or salad dressing, and split -almost through- a Tomato for each person into quarters.  Heap with the bacon and tomato mixture and serve with crackers and spreadable cheese.  

Also we love this meatloaf recipe -

1 pound ground beef

1/2 cup finely chopped onion

1 finely minced clove of garlic

4 eggs, beaten well

6 slices - fried crisply - then crumbled bacon

1 T steak sauce - A-1 or Worcestershire etc

1 teaspoon salt and pepper - the pepper to taste

3/4 cup oatmeal or 2 cups of finely shredded bread crumbs

Mix well.  Bake for 45 minutes to 1 hr or till meat loaf is 'done' in center -test by sticking table knive in center and prying it apart to see if it is still pink.  To serve cut in slices and arrange on platter, top with a slice of American Cheese -return to oven for 3-5 minutes to melt cheese.  Add , dinner rolls, vegetable and salad for complete meal.

Good luck!

Answer 4

Bacon and Egg Pie.

A classic New Zealand recipe for meatlovers everywhere. It's great with homemade pastry

Ingredients

Pastry

25 g plain flour

55 g butter

2-3 tablespoons cold water

1 pinch salt

Filling

170 g bacon

5 eggs

100 g cheese

2 large tomatoes, sliced

3 tablespoons chopped parsley

1 pinch salt

fresh ground black pepper

Directions

1 Pastry: Mix flour and salt in a bowl, then add cubes of butter. Rub butter into flour until there are no lumps, then slowly add and stir in enough cold water to bind dough. Wrap in clingwrap and chill for 10-15 minutes before use.

2 Filling: Remove rind from bacon and cut bacon into small pieces. Have all ingredients on-hand. Roll out half of pastry mixture and line a greased pie dish. On your pastry, layer bacon then parsley, onion and half the cheese. Arrange half the slices of tomato on top of the cheese and season with salt and pepper. Break eggs onto the tomato layer, breaking the yolks as you go. Top with leftover cheese and tomato. Wet edges of pastry and place the second half of the pastry (rolled out) on top. Make small slashes on top of the pie and glaze with beaten egg or milk. Bake at 180°C for one hour. Remove and leave to cool.

I normally use ready rolled as I am lazy.

Answer 5

Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking.     Serves 6 to 8

Brown Sugar - Ketchup Glaze

1/2 cup ketchup  or chili sauce

4 Tbsp.s brown sugar  

4 Tbsp.s cider vinegar  or white vinegar

Meat Loaf

2 tsp. vegetable oil  

1 medium onion  , chopped medium

2 medium cloves of garlic  , minced

2 large eggs  

½ tsp. dried thyme  

1 tsp. table salt  

½ tsp. ground black pepper  

2 tsp. Dijon mustard  

2 tsp. Worcestershire sauce  

1/4 tsp. hot pepper sauce  

½ cup whole milk  or plain yogurt

1 pound ground chuck  

½ pound ground pork  

½ pound ground veal  

2/3 cup Saltine crackers  , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs

1/3  cup fresh parsley leaf  , minced

8-12 slices bacon

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple Tbsp.s at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf .

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

--Cooks Illustrated,  Sept.1996

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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

ACTIVE TIME: 1 HR

TOTAL TIME: 1 HR 20 MIN

SERVES: 4

PORK

* 1 tablespoon extra-virgin olive oil

* 1/4 cup minced onion

* 1/4 pound pork breakfast sausage, casings removed

* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice

* 1 garlic clove, minced

* 1/2 teaspoon chopped thyme

* 1/2 teaspoon chopped sage

* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)

* 4 ounces fresh goat cheese, at room temperature

* Kosher salt and freshly ground pepper

* Two 1-pound pork tenderloins

* 6 slices of bacon

SAUCE

* 1 tablespoon extra-virgin olive oil

* 1 garlic clove, minced

* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice

* 3/4 cup apple cider

* 1/2 cup dry Riesling

* 1/4 cup chicken stock or low-sodium broth

* 1/2 teaspoon chopped sage

* 1/2 teaspoon chopped thyme

* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine emailer

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Olive Garden Spaghetti Carbonara

1/4 C. flour

1/4 C. butter

1 qt. milk

1/8 tsp. pepper

1/2 tsp. salt

24 slices extra thick bacon, fried until crisp, then cut into ¼” slices

1/4 C. olive oil

3 C. mushrooms, sliced

6 Tbsp. scallions, finely minced

1 lb. spaghetti, uncooked

2 tsp. fresh parsley, finely chopped

1/2 C. Parmesan cheese, freshly grated

Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.

Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

Answer 6

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1/4 pound sliced bacon, cut crosswise into 1/2-inch strips

1 pound turkey cutlets, cut into 1/2-by-1 1/2-inch strips

3/4 teaspoon salt

1/2 teaspoon fresh ground black pepper

10 ounces prewashed spinach

1/2 cup canned low-sodium chicken broth or homemade stock

3/4 teaspoon dried rosemary, crumbled

1/2 pound wide egg noodles

1 tablespoon butter, at room temperature

Nutrition InfoPer Serving

Calories: 449 kcal

Carbohydrates: 43 g

Dietary Fiber: 3 g

Fat: 11 g

Protein: 42 g

Sugars: 1 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

In a large frying pan, cook the bacon, stirring occasionally, until golden brown and just crisp, about 5 minutes. Remove and drain on paper towels. Pour off all but 2 tablespoons of the fat from the pan.

Heat the remaining bacon fat over moderately high heat. Sprinkle the turkey with 1/4 teaspoon each of the salt and pepper. Add the turkey to the pan, in two batches if necessary, and cook, stirring frequently, until golden brown and just cooked through, about 3 minutes. Transfer to a plate.

Remove any tough stems from the spinach. Add the broth, rosemary, and the remaining 1/2 teaspoon salt to the pan and bring to a simmer, stirring to dislodge any brown bits that cling to the bottom of the pan. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.

In a large pot of boiling, salted water, cook the noodles until just done, about 3 minutes. Drain. Add the noodles, butter, and the remaining 1/4 teaspoon pepper to the frying pan and stir until the butter melts. Stir in the turkey with any accumulated juices and the bacon.

Yield: 4 servings

3. Still Hungry?

Old-fashioned egg noodles are as good as ever. Here they're paired with quick cooking turkey cutlets - a real convenience food. The salty bacon helps bring out the flavor of the mild turkey. And rosemary enhances them both.

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Or this one .....

4 slices bacon, cut into small pieces

2 cups all-purpose flour

1/2 cup butter or margarine, chilled

1 egg

1 pinch salt

3 tablespoons heavy cream

1 dash ground black pepper

1 egg yolk, beaten

Add to Recipe Box

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DIRECTIONS

Fry bacon pieces in a large skillet over medium heat until crispy. Remove with a slotted spoon to paper towels, and cool completely.

Into a large mixing bowl, place the flour, butter or margarine, egg, salt, and heavy cream. Using the mixer's hook attachment, mix the contents of the bowl together until combined; then transfer the dough to the counter, and quickly mix with your hands. Knead in cooled bacon pieces and pepper.

Roll up the dough into a log, to a diameter of about 1 1/2 inches. Wrap in aluminum foil, and refrigerate for 2 hours, until firm.

Preheat oven to 350 degrees F (175 degrees C). Remove foil, cut dough roll into slices, and place slices on greased baking sheet. Brush each slice with beaten egg yolk.

Bake in a preheated oven for 12 to 15 minutes, until brown. Remove to a wire rack until cooled completely.

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Hope I helped! I seperated it to make it easier to read just to let  you know

Answer 7

Wrap it around steaks and BBQ them .... or, make a meatloaf and mashed potatoes.  Then, make the bacon in a frying pan.  Remove the bacon and saute fresh or frozen whole green beans in the bacon drippings until hot.  Serve with crumbled bacon on top......

Answer 8

Badazz Baked Beans, Beef and Bacon

Ingredients

1/2 lb bacon, diced

1 small onion, chopped

1 lb ground round, browned

2 (16 ounce) cans pork and beans

1/2 cup molasses

1/2 cup ketchup

1/2 teaspoon dry mustard

1 dash Worcestershire sauce

salt

1Fry the bacon until crisp.

2Remove from the pan and sauté the onion and ground beef in the bacon drippings; drain if there is too much liquid.

3Combine all ingredients and place in a casserole dish.

4Bake uncovered in a 350°F oven for 45 minutes.

Answer 9

It has cooled off a little where I am so this one is very very good.

2 pds hamburger

1 pd bacon

1 onion chopped

1 green bell pepper chopped

Cook the burger, and bacon, drian and add the onion and bell pepper. Pour into a slow cooker.

Add 1 can each:  kidney beans, butter beans, pork and beans, tomatoe sauce.

Then add

1/3 cup brown sugar

1/2 cup white sugar

2 tbsp molasses

2 tsp white  vinegar

1 tsp worchestershire sauce

1 tsp dry mustard (you can use prepared yellow mustard if needed)

Give it a quick stir and then cook in the crock pot for about 3-4 hrs, on low.

Oh yeah and have it with cornbread, so very very yummy.

Answer 10

BACON MEAT LOAF

2 lbs ground beef

1 1/2 cups Italian seasoned bread crumbs

3/4 cup ketchup, plus 1/4 cup for basting

1/2 tsp Accent (optional)

1/2 tsp beef bouillon

1/2 tsp garlic powder or 1 T chopped garlic

1 pkg Lipton's Onion Soup mix

2 strips uncooked bacon

1 green bell pepper, chopped

1 large sweet onion, chopped

1/2 cup warm water

1 can Campbell's Tomato soup

Mix onion soup mix with warm water and let sit 5 minutes.

Combine all ingredients except for the bacon, and the 1/4 cup ketchup.

Form into a loaf in a large square baking pan or 2 loaves in smaller bread pans.

Lay the bacon slices across the top. Baste the top with ketchup. Sprinkle with salt and pepper.

Bake 1 hour at 350 degrees. Baste occasionally with ketchup during the cooking.

Serve with beef gravy and mashed potatoes.

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PENNE WITH PINK BACON SAUCE

1 lb penne pasta

1 lg jar Ragu spaghetti sauce

1/2 lb bacon

1/2 to 1 cup heavy cream

1 tsp. red pepper flakes

Cut raw bacon into small (1/4 to 1/2") pieces. Cook in large fry or saute pan until cooked, being sure not to overcook the bacon. Add spaghetti sauce and red pepper flakes to the pan with the bacon.

Stir, reduce heat to low and simmer for about 15 minutes to allow the flavors to blend.

Meanwhile, prepare pasta according to package directions. Drain.

Add 1/2 cup of heavy cream to the sauce and stir. Add more cream to taste. Sauce should be thick and pink.

Top pasta with sauce and serve!

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REALLY GOOD BACON POTATO-ONION SOUP

1/2 lb. bacon

4 lg. potatoes

4 lg. onions

5-6 c. chicken broth

1/2 c. cold water

2 tbsp. flour

1 tsp. salt

1/2 tsp. sugar

1/4 tsp. course pepper

1/2 tsp. sage

Cut bacon in small pieces and fry. Peel potatoes, slice. Slice onions. Heat broth; add above ingredients. Mix flour and seasonings with cold water in small jar; shake and add to above mixture. Cook 1/2 hour.

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BEEF AND BACON KABOBS

1/2 c. A-1 steak sauce

1/4 c. sherry cooking wine

2 tbsp. honey

1 1/2 lb. sirloin beef cubes

1/2 lb. bacon slices, halved

Onion wedges

Green or red pepper squares

Whole mushroom caps

Blend steak sauce, sherry and honey. In nonmetal dish, pour marinade over steak cubes. Cover, chill 2 hours, stirring occasionally. Drain beef, reserve marinade. Wrap half bacon slice around each steak cube.

On 4 skewers, thread steak, onion wedges, pepper squares and mushrooms. Grill or broil 4 inches from heat source, 8 to 10 minutes. Turn occasionally and brush with reserved marinade. Makes 4 servings.

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BEEF AND BACON LOGS

1 1/2 lb. ground beef

3/4 tsp. salt

1/8 tsp. pepper

1/2 tsp. celery salt

2 tbsp. minced onion

1/2 c. dry bread crumbs

1/2 c. grated carrots

1/2 c. grated Parmesan cheese

3 tbsp. melted butter

1 1/2 tsp. Worcestershire sauce

6 slices bacon

Combine ground beef, seasonings and onion. Pat out to form 15x10 inch rectangle. Cut into 6 squares.

Combine bread crumbs, carrots, cheese, butter and Worcestershire sauce. Spread 1/4 cup cheese mixture on each square. Roll as jelly roll. Wrap bacon slice around each roll; fasten with toothpick. Place logs on rack in open roasting pan. Bake at 350 degrees for 40 minutes.

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BACON BEEF BALLS

1 1/2 lbs. ground beef

1/4 c. milk

1 tsp. salt

1 c. cracker crumbs

1 sm. onion, diced

Mix and make into 20-24 meatballs. Cut bacon strips into two and then across, making 4 strips from each slice. Wrap each ball in bacon and fasten with a toothpick (or 1/2 of a toothpick). Brown in a skillet. Put in casserole with following sauce. Bake at least 1 1/2 hours and up to 2 at 300-325 degrees. I use tongs to turn and pull toothpicks.

SAUCE:

1 c. ketchup

1 tbsp. Worcestershire sauce

1 tbsp. sugar

1 tbsp. vinegar

Pour grease from skillet and mix sauce in same.

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