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Spinach and Chickpeas With Bacon Recipe

February 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

Spinach and Chickpeas With Bacon Recipe

INGREDIENTS

  1. 3slices thick-cutbacon
  2. 3tablespoonsextra-virgin olive oil
  3. 1 (15 ounce)canchickpeas, rinsed
  4. 1/4teaspoonhot red pepper flakes
  5. 8cupsbaby spinach, any tough stems discarded
  6. 1garlic clove, minced
  7. salt & freshly ground black pepper, to taste

DIRECTIONS

  1. Cut bacon crosswise into 1/4-inch pieces and cook in a 12-inch heavy skillet over moderate heat until browned; leave bacon in skillet and spoon off all but 1 tablespoon fat.
  2. Add 2 tablespoons olive oil, chickpeas, and red pepper flakes; saute over high heat, stirring occasionally, until chickpeas begin to brown (3-4 minutes).
  3. Stir in spinach and garlic and saute’, stirring, until spinach is wilted.
  4. Season with salt and pepper and drizzle with remaining tablespoon oil.

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Summertime Bacon and Potato Salad Recipe

February 27th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2lbs mediumpotatoes
  2. 10piecesbacon, cooked crispy and crumbled
  3. 3tablespoonsgreen onions, chopped
  4. 2stalkscelery, chopped
  5. 1/2cupmayonnaise
  6. 1/4cupwhite vinegar
  7. 3teaspoonssugar
  8. 1teaspoonsalt
  9. 1teaspoon dryground mustard
  10. 1/4teaspoonfresh ground pepper

DIRECTIONS

  1. Boil whole potatoes in a pot with a cover, and then reduce heat to low, and simmer for about 25 minutes, or until almost tender.
  2. Cut potatoes into 1/4 inch slices.
  3. Mix the bacon, onions, and celery in with potatoes.
  4. Then mix other ingredients and pour over potato mixture and mix making sure to cover everything.
  5. Place in a aluminum foil pan that is 8x8x2 inches, and cover with foil and grill 4 inches from medium heat, for about 20 minutes, stirring 2 times.

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No-Bake Chicken Bacon Pizza Recipe

February 26th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupcream cheese, softened
  2. 1/2cupsour cream
  3. 1prepared pizza crust
  4. 1/2cup cooked crumbledbacon
  5. 1 (10 ounce)can hormel premium chunkchicken breasts, drained
  6. choppedyellow peppers, green pepper, sliced red onions, mushrooms, and cherry tomatoes, quartered, to taste

DIRECTIONS

  1. In a bowl, combine cream cheese and sour cream, mix well.
  2. Spread mixture evenly over the pizza crust.
  3. Top pizza with bacon,chicken and chopped veggies.
  4. Cut into wedges and serve.

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Hot Bacon and Swiss Dip Recipe

February 24th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncescream cheese, softened
  2. 1/2cupmayonnaise
  3. 1cupswiss cheese, grated
  4. 2tablespoonsgreen onions, chopped
  5. 8slicesbacon, cooked
  6. 1/2cupRitz crackers, crushed

DIRECTIONS

  1. Preheat the oven to 350 degrees.
  2. Combine cream cheese, mayonnaise, swiss cheese and green onion in a bowl.
  3. Crumble 6 slices of the bacon and add to the bowl.
  4. Combine all ingredients well.
  5. Transfer to a baking dish.
  6. Crumble the remaining 2 slices of bacon.
  7. Combine the crumbled bacon and crushed crackers.
  8. Sprinkle on top of the cream cheese mixture.
  9. Bake at 350 degrees for 15-20 minutes.
  10. Serve the dip on Ritz or any other type of butter crackers.

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Bacon and Cabbage Loaf Recipe

February 22nd, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 20gunsalted butter
  2. 5slicesbacon, rinds and all fat removed
  3. 4cupscabbage, preferably Savoy, shredded
  4. 1red capsicum, finely diced
  5. 1mediumonion, grated
  6. 2mediumpotatoes, grated
  7. 2garlic cloves, grated
  8. 1/2teaspoonmarjoram
  9. 1/2teaspoonthyme
  10. 1tablespoonfresh parsley, finely chopped
  11. 1/2-2tablespoonplain flour
  12. 2eggs, lightly beaten
  13. 1 1/2cupsparmesan cheese, grated

DIRECTIONS

  1. Pre-heat the oven to a moderately hot temperature.
  2. Lightly grease a loaf pan.
  3. Heat the butter in a sauté pan (preferably non-stick) and sauté the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
  4. Add the potato and cabbage and, while stirring, sauté the mixture for about 5 minutes or until the cabbage has softened.
  5. Transfer the mixture to a mixing bowl to help it to cool.
  6. Add the herbs: the marjoram, thyme and parsley.
  7. Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
  8. Stir until all the ingredients are well combined.
  9. Press the mixture into the lightly greased loaf pan.
  10. Bake in a moderately hot oven for about 40 minutes or until firm.
  11. Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
  12. Chef’s Note: Because the sizes of potatoes and onions vary, because undoubtedly I’ve often used more than strictly “3 cups” of cabbage, and because sometimes I’ve certainly used more parmesan, the final quantity of the mixture has varied.And really exact proportions are not crucial with a recipe like this.So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount.Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.

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