Recipe: Broccoli Bacon Chicken and Chilled Cauliflower Salad

bacon recipes


If you are cooking a meal for a large family or for guests, this Broccoli-Bacon Chicken Meal might be for you. This recipe for Broccoli-Bacon Chicken uses 10 chicken breast halves so it will easily serve eight to ten people. It is simple to make and bakes while you prepare the rest of the meal.

BROCCOLI BACON CHICKEN

10 boneless, skinless chicken breast halves

10 bacon slices

1 pkg chopped beef

10 frozen or fresh broccoli spears

1 oz carton sour cream

1 can cream of mushroom soup (may substitute cream of chicken)

Preheat oven to 275 degrees. Tear beef into pieces and line the bottom of a 9×13 inch baking pan with them. Put a broccoli spear with each piece of chicken and wrap them together with a bacon slice. Place over the beef layer. Mix sour cream and soup together and put over the chicken. Bake for 3 1/2 hours or until chicken and broccoli are done. Baste with sauce two or three times during baking. The Chilled Cauliflower Salad will marinate while the chicken is baking. Add a vegetable and dessert and you have a complete meal with very little work.

CHILLED CAULIFLOWER SALAD

1 med head of cauliflower, broken into florets

1/2 cup sliced celery

1/2 cup Italian salad dressing

2 small garlic cloves, minced

1/4 tsp salt

14 tsp freshly ground black pepper

1/4 tsp red pepper

Combine the cauliflower and water enough to cover in a medium saucepan Cover the pan and bring cauliflower to a boil. Cook just until crisp tender, about 4 to 5 minutes. Drain.

Combine the cauliflower and celery in a medium bowl. Combine the dressing, minced garlic, salt and pepper, stirring well. Pour the dressing mixture over the cauliflower and celery. Toss gently to coat well. Sprinkle red pepper over the top of the salad. Cover and refrigerate for at least 2 hours before serving.

Enjoy!

For additional tasty and health bacon recipes, check out  The Bacon Cookbook.

Author: Linda Carol Wilson

For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit http://grandmasvintagerecipes.blogspot.com

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Friday, July 31st, 2009 at 22:20

Recipe: Cheddar Bacon Penne

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What could be better than the classic mac and cheese recipe? How about adding bacon! This might not be healthy, but it sure does taste good. Why feed your family the standard boxed macaroni and cheese when

you can prepare this dish with ease in your very own home.

Cheddar cheese is one of the most popular types of cheese in the world. Cheddar cheese is a hard, pale yellow to orange, sharp-tasting cheese originally (and still) made in the English village of Cheddar, in Somerset.

The traditional Mac-N-Cheese dish is as classic as apple pie. Do you have any favorite twists on the classic recipe?

Ingredients

1 cup uncooked penne, or other pasta

1/4 cup chopped onion

1/4 teaspoon minced garlic

1 tablespoon butter

4 1/2 teaspoons all-purpose flour

1 cup 2% milk

1 1/2 cups shredded cheddar cheese

1 cooked bacon strip, crumbled

Instructions

Cook the pasta according to the package directions and drain.

Meanwhile, in a small greased non-stick skillet, saute the onion and garlic until tender and set aside.

In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk.

Bring to a boil; cooks and stir for 1-2 minutes or until thickened.

Stir in 1 cup of cheese until melted.

Add the pasta, bacon and onion mixture to the sauce; toss to coat.

Transfer to a 3-cup baking dish coated with nonstick cooking spray. Sprinkle with remaining cheese.

Bake uncovered at 350F for 15-20 minutes or until the cheese is melted.

2 Servings

Nutrition Facts: 528 calories, 29 g fat, 87 g cholesterol, 712 mg sodium, 42 g carbohydrate, 2 g fiber, 32 g protein

Author: Thomas G

Did this recipe make you hungry? Do you enjoy cooking and trying new recipes? Chef Tom shares his favorite recipes, videos, cooking tips and resources on his blog http://www.cheftomcooks.com

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Sunday, July 26th, 2009 at 00:20

Recipe: Chili, Bacon and Onion Bread

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* For best results use Traditional Dried Active Yeast if making the loaf in a bread maker and Fast Action Dried Yeast if making by hand.

Ingredients

  • 1 medium onion, finely chopped
  • 2 rashers smoked back bacon
  • 1 1/2tsp/7.5mlsp dried yeast*
  • 6floz/175ml water
  • 1tsp/5ml sugar
  • 6oz/175g strong brown flour
  • 41/2oz/125g strong white flour
  • 3oz/75g Munchy Seeds Chilli Mix (or another Mix if you prefer)

To bake in a bread maker

  1. Trim the rind and fat from the bacon keeping it in one long strip, chop the bacon. Put the fatty rinds into a pan with the onions. Cover and cook over a very low heat for 5 minutes. Discard the rinds, and add the chopped bacon. Cover and cook for 5 minutes. Leave to cool.
  2. Meanwhile stir the yeast, water and sugar together. Leave for 10 minutes.
  3. Put all ingredients into the bread maker and set to mix and cook a 1.5lb/675g loaf immediately (do not use the delay facility). Remove cooked loaf from pan and cool.

To bake in an oven

At step 2 stir all ingredients together (do not mix the fast action yeast with the water first) and knead on a lightly floured surface for 10 minutes. Put into a covered bowl and leave in a warm place until doubled in size (approx 1 hour).

Knead for 5 minutes. Shape into an 8in/20cm round and put onto a floured baking sheet. Cover loosely with oiled cling film and leave in a warm place to rise until doubled in size. Bake at 210C/425F Mark 7 for 15-20 minutes or until cooked through, (the underside of the loaf will sound hollow when tapped). Cool on a wire rack.

We’ll finish this recipe with yet another Bacon cookbook: Everything Tastes Better with Bacon. Try it - it’s highly recommended (and oh so true!).

Author: Tessa Z Rogers

To view the original recipe visit the Real Food Direct Recipe Blog.

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Tuesday, July 21st, 2009 at 23:05

Crockpot Recipes - My Favorite Crockpot Recipes

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Crockpots are such a wonderful invention! At last, a way to come home from a long day at work only to find a hot cooked meal ready and waiting for us! Crockpots save us money as well as time, and in these difficult economic times, any way to save money while not sacrificing flavor is an A+ in my book. If you need a high quality crockpot,  click here.

 
Below are 2 of my favorite crockpot recipes. I hope you enjoy them as well.

CROCKPOT CHEESY BACON DIP
2 pkgs (8 oz) cream cheese, softened, cut into cubes
4 cups shredded Colby-Jack Cheese
1 cup half-and-half
2 T mustard
1 T chopped onion
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp hot pepper sauce
1 lb bacon, cooked and crumbled

Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. Serve with crusty bread or crackers.

CROCKPOT BACON AND CORN CHOWDER
6 slices bacon, diced
1/2 c. chopped onion
2 c. diced peeled potatoes
2 pkgs. (10 oz each) frozen whole-kernel corn, broken apart
1 can (16 oz) cream-style corn
1 Tbs. sugar
1 tsp. Worcestershire sauce
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. water

In skillet, fry bacon until crisp; remove and reserve. Add onion and potatoes to bacon drippings and saute for about 5 minutes; drain well. Combine all ingredients in CP; stir well. Cover and cook on Low setting for 4 to 7 hours. Makes about 1 1/2 quarts.

 
Author: Diane Cantrell

Is your mouth watering? Are you on your way to the kitchen to start preparing one of these delicious meals for your family? Well, how about 470 Crockpot Recipes all at the click of a mouse and all for the price of a cup of coffee? If that sounds good to you, click here

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Outdoor Barbeque with Bacon

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There is no doubt that spring is known for its beautiful flowers and outdoor weather. This is why everyone needs to take advantage of this and invite some friends over for an outdoor barbeque experience that no one will forget. So fire up that grill of yours and follow these simple tips and fabulous recipes to help make your outdoor party a breeze.

Things to think about before your guests arrive:

1. First things first, make sure you scrub down the patio furniture. No one wants to sit on dirty furniture. Make sure you also have enough patio furniture for everyone so once the food is ready to be eaten everyone has a seat. If you don’t have enough, simple folding chairs are a quick fix.

2. If you decide to have a party during the afternoon as opposed to night, have umbrellas covering your tables or at least make sure you have some shaded area for you guests. Also add some pretty potted plants and flowers on the tables to make it feel more like springtime.

3. Nighttime parties don’t need to have umbrellas (obviously) but you do need extra lighting. Candles are always a great addition and set a mood for a party. If you are thinking about candles then you should buy citronella candles to keep those pesky insects away. You could also put up white Christmas lights or fun and bright patio lights.

4. As far as silverware and plating ideas, use plastic or paper plates. Find some festive and springtime themed paper or plastic plates along with cups. If you are having margaritas then buy some fun colored plastic margarita cups.

5. Most importantly, remember that timing means everything for this party. Make sure whoever is the "griller" knows what he or she is doing and knows exactly how to time all the meats, seafood and veggies just right.

When it comes to food choices for a barbeque party, people have all different tastes and preferences. You can decide on serving the most simple and most predictable foods such as hamburgers, brats and hotdogs or you can be creative and grill up some fancier barbequed dishes. Below is a whole menu/meal planner for a fancier type of barbeque.

For starters you need a couple of appetizers for your guests to snack on since grilling could take a while. Here are some recipes I think would work out fantastically:

Spinach with Bacon Dip

Ingredients

1 frozen pkg. chopped spinach

1 loaf sheepherder’s bread

1 C. sour cream

1 C. mayonnaise

1 envelope dry vegetable soup mix

3 green onions, chopped (optional)

1 small can water chestnuts, chopped (optional)

Directions

Put the frozen spinach in a colander and run water over it until it is thawed out (or put it in the refrigerator ahead of time to thaw it out). While you are doing this, cut the top of the bread off to make a bowl. Chop up the top of the bread and save it to use for the dip. Scoop out the bottom part of the bread to make a place for the dip. Wring out the spinach with your hands to get out all the water. Mix all the ingredients together (except the bread) and put in the refrigerator for at least 4 hours. Fill the bread bowl with the dip and serve with the bread, crackers or vegetables.

Every barbeque has to have some side dishes to go along with your grilled meat or seafood. Here are some recipes I have found for you:

American Classic Bacon Potato Salad

Ingredients

6 C. quartered unpeeled small red potatoes

3/4 C. Kraft Mayo Real Mayonnaise

1 Tbs. Grey Poupon Dijon mustard

8 slices Oscar Mayer bacon, crisply cooked, crumbled

1/4 C. chopped fresh chives

Directions

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.

Baked Bean and Bacon

Ingredients

1 (28 oz.) can baked beans

1/2 lb. bacon, cut into small pieces

1 small onion, diced

8 oz. brown sugar

1 Tbs. spicy brown mustard

Few dashes Worcestershire sauce

Directions

Preheat oven to 400 degrees.. Pour beans into a 2 qt. casserole dish. Place bacon in a 9 inch skillet, completely covering bottom of pan. Spread brown sugar over bacon and cook on medium heat. When bacon grease starts to bubble up through the sugar, transfer to the casserole dish and mix with beans, onion, and mustard

Grilled Spice Rib Eyed Steaks

Ingredients

8 1-inch thick bone-in rib-eye steaks (1 lb. each)

1/4 tsp. ground allspice

1 tsp. ground cumin

2 Tbs. kosher salt

Directions

Prepare grill for cooking. Let steaks stand at room temperature 30 minutes. Stir together allspice, cumin, and salt. Pat steaks dry and sprinkle spice mixture onto both sides of steaks to lightly coat, pressing to adhere.

Grill steaks in 2 batches on an oiled rack set 5-6 inches over glowing coals 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally 2 inches into thickest part of meat registers 130 degrees for medium-rare. Transfer steaks to a platter and let stand 10 minutes.

Mesquite Grilled Chicken

Sauce:
1 15 oz. can tomato sauce

2 tsp. olive oil or canola oil

1 Tbs. chili powder

1 tsp. paprika

1 Tbs. Worcestershire sauce

1 tsp. crushed red pepper

1/4 tsp. salt

2 Tbs. cider vinegar

1/2 tsp. black pepper

1/2 tsp. garlic powder

3/4 tsp. prepared mustard

3 Tbs. finely minced onion

1 lb. chicken breasts, skinned and boned

Directions

In a jar with cover, combine all sauce ingredients. Refrigerate until ready to use. Sauce may be used at once, but the best flavors are achieved if made early in the day. Prepare mesquite coals and cover the grill with foil. Grill chicken over hot coals about 6 minutes. Turn and grill 6 minutes more. Turn again, baste with sauce and cook 4-5 minutes. Turn, baste, and grill 4-5 minutes or until chicken is done. Baste generously with sauce during last few minutes of cooking.

When it comes to beverages, they are just as important as the food. Depending on the temperature outside drinks might be more important since your guests have to keep hydrated.

Have some non-alcoholic beverages available such as lemonade, ice tea, soda and water. As for alcoholic drinks, beer, wine, margaritas or some sort of fruity punch would be perfect. Just make sure you keep an eye on your supply of ice.

Take advantage of the beautiful weather. With time flying by these days, winter could be just around the corner.

For professional Kitchenware, check out this link.

Author: Sarah Potts

2007 Ampere Media LLC, All Rights Reserved Recipe4Living.com features more than 11,000 user submitted recipes, ideas and recipes from Wolfgang Puck, reference guides, healthy living advice, tips for kids, and much more. All of the recipes mentioned in this article can be found at http://www.recipe4living.com

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Recipe: Slowcooker Bean-Bacon Chowder

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As we approach the fall season, it is a busy time for most of us. It is especially busy for families as the kids go back to school. With school comes homework, athletic practices, ballgames, and other activities. It is also a time that is perfect for soups and chowders as the cool air settles over us. It is also the perfect time to bring out the slowcookers and crockpots, making it easier for busy moms and dads to get dinner on the table. If you are a regular reader of my articles, you know I promote family mealtime. This is a recipe to make that easier for all. Bean-Bacon Chowder is a perfect family recipe.

BEAN BACON CHOWDER

1 1/2 cups dried beans (I prefer navy for this), rinsed well

2 cups cold water

6 slices of thick cut bacon

1 med carrot, halve lengthwise then cut into 1-inch pieces

1 celery rib, chopped

1 medium onion, chopped

1 small turnip, cut into bite-sized pieces

1 tsp Italian seasoning mix

1/8 tsp freshly ground black pepper

1 can (48 oz) reduced-sodium chicken broth

1 cup milk

Soak beans in the cold water overnight. Cook bacon in medium skillet over medium heat. Drain well on paper toweling. Crumble bacon. In a slow cooker, combine the carrot, celery, onion, turnip, Italian seasonings, pepper, beans and bacon; stir to mix. Pour broth over top. Cover and cook on low 7 1/2 to 9 hours until beans are crisp tender.

Remove 2 cups of soup mixture into a food processor or blender. Process until smooth then return to the slow cooker. Add the milk, cover and heat on high for 10 minutes to heat through.

6 servings. Per serving: 270 calories, 20 g protein, 39 g carbs

Enjoy!

If you’re looking for a slow cooker, for the best deals in Slow Cookers, click here. 

Author: Linda Carol Wilson

For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com or visit her vintage recipe blog at http://grandmasvintagerecipes.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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Monday, July 13th, 2009 at 16:13

Can a Healthy Diet Include Bacon?

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This question comes up with amazing frequency, nearly every time I do a radio show in the American Midwest. I could give you an argument that goes something like this (it applies to bratwurst as well as to bacon):

"The traditional American breakfast of fried bacon and eggs and the traditional British breakfast of broiled rolls of bacon with scrambled or boiled eggs are brain food. Bacon and eggs are among the best food sources of choline (bested only by beef and chicken liver). Choline is essential for healthy membranes in the cells of the brain and heart, and it is the building block of acetylcholine, the electrical transmission medium for nerve tissue. It is also essential for the body’s processing of fatty foods.

When humans do not consume enough choline, the liver has to use SAM-e (the same SAM-e you can buy as a nutritional supplement for depression and fibromyalgia) and the B-vitamin folic acid. When consumption of choline goes down, demand for folic acid goes up. The result is that if you don’t eat foods containing choline, you develop high homocysteine levels.

What about the cholesterol and fat content of bacon? Your body makes about 85 percent of its own cholesterol. Cholesterol from food has relatively little impact on your cholesterol levels, although you can lower your cholesterol slightly by avoiding foods with cholesterol (not really enough to make a difference if you have truly high cholesterol).

The fat in bacon and eggs is saturated, but it is the healthier cis- fats rather than the deadly trans- fats. The difference between the two kinds of fats is how they are absorbed by cells. Cis- fats go into cells like a long straight arrow shot at a high speed. They zip through the cell membrane leaving no trace behind. Trans-fats, like the fats in most margarines you would be eating on your bagel or toast if you gave up bacon and eggs, are like crooked, short arrows shot at a slow speed. They tend to "stick" in the lining of cells. There they oxidize and act as a platform for buildups of cholesterol.

What if you really want to lose weight and you want to do it by changing your breakfast habits? If you are happy eating a whole-grain bagel with a dab of sugar-free fruit preserves, fine. But if eating bagels or toast or Cheerios or Wheaties leaves you hungry, watch out. Insulin puts fat in fat cells. When you are satiated by your food, your insulin levels are lower. When you are hungry at the end of your meal, your body expects something more, and pumps out extra insulin to prepare for it. Not eating until you are satisfied, or not eating the foods that satisfy you, helps make you fat.

A study at the University of Sydney in Australia tested the idea that not eating until you are full affects blood sugar levels. Volunteers were given breakfasts of Rice Bubbles, Sustain, Vita-Brits, All-Bran, or white bread plus bacon and eggs. Rice Bubbles, as the name suggests, provided the least "weight" for the breakfast. They also caused the biggest surge in blood sugars. All-Bran added bulk to the bacon and eggs. The volunteers who ate the bran cereal with the bacon and egg breakfast had the least surge in blood sugar. The significance of the study is, eat your bacon and eggs along with a whole-grain source of carbohydrate for the least weight gain and the lowest blood sugars.

Author: Robert Rister

Read about Eggs and Cholesterol. Robert Rister, who occasionally indulges in both bacon and bratwurst, is the author or co-author of nine books on natural health.

Article Source: http://EzineArticles.com/?expert=Robert_Rister

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Saturday, July 11th, 2009 at 13:26

Recipe: Spicy Bacon Pasta

(this video actually describes a somewhat different recipe, but since it sounded so tasty, I thought I’ll include it as well)


Looking for a quick and healthy meal? then spicy bacon pasta is the answer. Spicy bacon pasta is a delicious quick and easy meal that you can throw together in less than 25 minutes, and the best thing is the whole family will enjoy.

This is a recipe we use regularly, even our teenage boys enjoy making it as it is that simple, in addition it reasonably healthy with low levels of sugar and fat.

We love bacon/ham in ours, but you could use any meat of your choice.

Ingredients

1. Bacon/Ham

2. Wholemeal Pasta shapes - you decide

3. Passata or tinned tomatoes

4. Chili Powder

5. Shallots

6. Mixed herbs or spices of your choice.

7. Garlic (3 cloves)

8. Sweetener

9. salt and black pepper for seasoning.

Simply heat the olive oil (which is healthy oil!), in your frying pan and add the chopped shallots and garlic . Cut your bacon into bite size strips and add to the pan, add a teaspoon of chilli powder ( more if you prefer), then leave to fry until golden brown. The aroma is amazing, add some dried herbs to the mix. You are almost there with your spicy bacon pasta dish.

Whilst this is progressing throw on a pan of boiling water and add the wholemeal pasta shapes and cook for the required time.

As soon as it begins to turn golden add the jar of passata or tinned tomatoes, lots of black pepper and a little salt for seasoning.

I secretly add a little sweetener as this enhances the flavoring in the tomatoes.

When the pasta is cooked and the sauce mix is ready, layer them together in a casserole dish, and top this with grated cheddar cheese or Parmesan. and pop the mixture in pre-heated oven for 10mins at 190DegC, until the cheese has completely melted.

This then gives you the time to prepare a nice green salad to compliment this spicy bacon pasta dish and don’t forget a glass of red wine, perfect !

If you liked this spicy bacon pasta dish, check out the  Healthy Urban Kitchen Cookbook.

Author: Peter Shuker

Discover what you can achieve in a very short time indeed. Famous Restaurant Recipes or if you you choose, why not take a look at http://www.squidoo.com/lensmaster/workshop/famous-restaurant-recipes-now to take part in my survey.

Article Source: http://EzineArticles.com/?expert=Peter_Shuker

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Thursday, July 9th, 2009 at 11:58

How Do You Can Bacon?

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Can you remember the first time you awoke in the morning to mom’s fresh cooked bacon? Imagine the aroma of fresh fried bacon wafting through your home.

Now suppose that in an emergency you no longer have the opportunity to stand at your stove and flip the bacon with your spatula as you have done so happily in the past. Let’s say, someone has stolen your stove. In case such a terrible event occurs, fresh bacon could become a thing of the past until such time as the infrastructure gets itself back on the proper tracks again.

What I would like to do in this article is to explain to you how you can continue to enjoy this wonderful pork product even in dire situations such as the one described above. It is not difficult to can bacon for just such times as those. Here are some simple ways to accomplish the task.

You can jar bacon by simply processing it as you would any other type of pork meat. In fact the presto canner manual lists a recipe for which you can readily can this product. The formula that I am presenting to you will safely jar one pound of bacon into a quart container with no difficulty at all.

Simply wrap your bacon strips in plastic wrap and place it into a jar with no liquid added at all. Clean the edges of the jar from any excess grease along the tops. Boil the jar lids and place on the jars with the rings. your lids and place on top with rings. Place the jars in your Pressure cooker for the amount of time and pressure listed in the list below. Remember use your pressure canner and NOT your water bath.

Pint jars should be processed for 75 minutes while quarts should be given 90 minutes to process.

Up to 2000 feet use 11 lbs of pressure

From 2001 to 4000 feet use 12 lbs. of pressure

From 4001 to 6000 feet use 13 lbs. of pressure

From 6001 to 8000 feet use 14 lbs. of pressure

I like to use quart jars which I process for 90 minutes at 13 lbs. of pressure, however for the sake of safety I usually add an extra 10 minutes and process them at slightly above the 13 lbs of pressure. They nearly always shrink to approximately a half of jar.

Once again I would like to stress that you should never process any meats in a water bath canner. They should always be accomplished in a pressure cooker.

When you decide to use the contents of your jar merely open the jar and take them out. Place the bacon on a pan in order to warm them up and to make them a bit on the crispy side. The juice from your bacon could be used for making a gravy to spread over biscuits should you so desire or you can add a bit of water to make a broth that can be used to make bacon soup or beans and ham.

Bacon continues to be favorite breakfast accessory food. The United States continues to produce over two billion pounds annually of this tasty product. In case you did not know bacon is produced from pork bellies and defined generally as smoked and cured pork. It matters not whether you use your bacon as a BLT, or possibly with your morning eggs or even sprinkled upon your green salad in the evenings, the fact remains that bacon is loved by all.

In order to get equipment that can be used for such purposes, please visit the Kitchen Collection.

Copyright @2008 Joseph Parish

 
Author: Joseph Parish

For more information relating to survival visit us at http://www.survival-training.info

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Recipe: Bacon Wrapped Sausages

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Bacon Wrapped Sausages


Here comes the Holiday Season again, right around the corner. You will need some quick, easy ideas that won’t cost a small fortune. I love to entertain, and I do it a lot. This little dish is a favorite mine, it’s nothing fancy and does not require a snazzy presentation, but it’s a sure winner with my guests.

Oh yeah! Another snack that your guests cannot refuse and they’ll ask for the recipe! All you will need is bacon, sausage links and maple syrup. You probably have all those ingredients in your freezer all ready. Here’s how:

  • Preheat your oven to 325.
  • Set out a cookie sheet, (I use parchment paper or foil on the cookie sheet for easier clean up).
  • Take thin sliced bacon and cut each piece in half width wise.
  • Wrap each sausage link with a half of slice of bacon. Poke a toothpick through it. This not only keeps the bacon from unwrapping during the baking process, but also serves as a little handle for your hors dourves.
  • Set each wrapped sausage on the tray, pop into the oven for 25 minutes, or until the sausages and bacon are cooked to a crispy brown.
  • Remove from the oven and drizzle maple syrup over each while they are still hot.
  • Put them back into the oven for another 15 minutes to let the maple flavor bake in.
  • Using a spatula, place all of them onto a glass or microwave safe serving dish.

If you intend to try this delicious recipe, you may want to get a Kitchen Collection Square Bacon Press. Regardless, here’s another potentially useful book: Secret Recipes From Your Favorite Restaurants  (though you don’t really need this as you have us!)

Eat fresh from the oven or reheat later when you are ready to serve. Bake and share. It’s that easy!
Author: Maria Graver

Maria Graver is the author of many articles related to cooking and entertainment. While she has catered full dinners to groups as large as 400, most of her writings are focused on the family and creating memorable meals that keep everyone coming back for more. If you’d like to learn how do start cooking like a pro, please visit her website, MariasCookery.com.

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