Bacon And Tomato Spread Food

SUN DRIED TOMATO SPREAD

Steps:

• Allow a large skillet to come to temperature over medium-high heat. Add the bacon and cook for about 8 minutes (or until crispy), stirring often. Transfer to a plate lined with paper towels and set aside to cool.
• Add the cream cheese, mayonnaise, butter, pepper, and salt to the bowl of a food processor fitted with a blade attachment. Process until smooth. Add the sun-dried tomatoes, garlic, thyme, and half of the cooked bacon and process once more.
• Transfer the spread to a bowl, and stir in the remaining bacon. Serve and enjoy.

BACON AND TOMATO PASTA

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

BACON-TOMATO LINGUINE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/4 cups cooking water, then drain the pasta; set aside.
• Meanwhile, cook the bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Add the tomatoes and shallot and cook until the tomatoes are starting to burst, about 5 minutes. Pour off all but 2 tablespoons of the drippings from the skillet.
• Whisk the eggs, cheese, lemon zest and 1 teaspoon pepper in a medium bowl. Slowly whisk in 1 cup of the reserved cooking water; set aside.
• Reduce the heat under the skillet to medium low. Add the pasta and toss well. Slowly pour in the egg mixture, tossing, to make a creamy sauce, about 1 minute. Season with salt and add the remaining 1/4 cup cooking water as needed to loosen. Stir in the basil. Top each serving with more cheese and season with pepper.

BACON-TOMATO DIP

Steps:

• In medium bowl, mix sour cream and mayonnaise. Stir in bacon, tomato and onions.
• Serve with vegetables for dipping.

AWESOME BACON-TOMATO DIP

Steps:

• In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.
• Crumble bacon into small pieces and add to mixture.
• Add chopped tomato and stir well.
• Garnish with shredded lettuce just before serving, if desired.
• Serve with Townhouse crackers or Wheat Thins.
• Also good served in a bread bowl with bread cubes to dip.

BACON AND TOMATO SPREAD

Steps:

• Blend cream cheese with mayonnaise until smooth.
• Add garlic salt and tomato.
• Cook bacon until crispy; drain and crumble.
• Add bacon to cream cheese mixture when ready to serve.
• Serve as spread with party rye rounds or as a dip.
• Thin with a little milk if necessary.

BACON, LETTUCE, AVOCADO AND TOMATO DIP (BLAT)

Steps:

• 1. Scoop flesh from avocados. In food processor bowl combine avocado, sour cream, onion, lime juice, cilantro, jalapeno pepper, salt and black pepper. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed.
• 2. Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with Keebler® Town® House® Flipsides® Original crackers.

BACON, AVOCADO, AND TOMATO SANDWICH

Steps:

• Cook half the bacon in a large skillet over mediumheat, turning occasionally, until crisp, 7 to 9 minutes.Transfer to a paper-towel-lined tray to drain. Repeat withremaining bacon.
• Lightly toast bread, and spread 1 teaspoon mayonnaiseonto 1 side of each slice. Pile on sprouts, avocado, bacon,and tomato. Season with salt, and top with remaining bread.

BASIC BACON SPREAD

Steps:

• Brown bacon in a large skillet over medium low heat.
• Stirring often, render out 1 tbsp fat.
• Set aside large skillet.
• Place the 1 tbsp bacon fat into a medium skillet.
• Add onions and saute over medium heat for 5 minutes.
• Add cinegar, sugar pepper and salt.
• Cook and stir for 10 minutes.
• Place cooked onion mixture into the bacon in the large skillet.
• Cook bacon over low heat for 3 hours, stirring occasionally, until most liquid is absorbed.
• Remove from heat, puree, let cool
• Keep refrigerated for up to 3 weeks.
• Makes 2 cups.