SAVORY CHEESE MUFFINS WITH BACON AND CHIVES
A delicious savory muffin - great for breakfast on the go, or serve with soup or salad. You can also substitute minced ham for the bacon, if you like. Note to World Tour participants - this recipe is typical of the fresh cheese and farm fresh ingredients found in Wisconsin - the MidWestern U.S. region.
Provided by PanNan
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Cook bacon until crisp.
- Cool and crumble.
- Set aside.
- Preheat oven to 350.
- Prepare muffin tin by spraying with vegetable oil spray.
- Melt butter over medium heat in a small skillet.
- Remove from heat and add chives.
- Cool to room temperature.
- In a medium bowl combine eggs and milk using a whisk.
- Add butter/chive mixture, cheese and crumbled bacon.
- In a small bowl, combine flour, baking powder, salt and sugar.
- Stir to mix.
- Add to egg mixture, stirring only until blended thorougly.
- Spoon mixture into prepared muffin cups, filling about 2/3 full.
- (An ice cream scooper is a great tool for this purpose.) Bake 20- 25 minutes, or until muffin tops just begin to brown.
- Remove from oven and remove muffins from tin.
- Cool them on a wire rack.
Nutrition Facts : Calories 176.7, Fat 8, SaturatedFat 4.4, Cholesterol 50.6, Sodium 277.3, Carbohydrate 19.4, Fiber 0.6, Sugar 2.2, Protein 6.6
BACON, CHEESE AND CHIVE BUNS
These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated and reheated.
Provided by Food Network Kitchen
Categories side-dish
Time 8h
Yield 12 buns
Number Of Ingredients 18
Steps:
- For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.
- Whisk together the flour, remaining sugar and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.
- Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.
- For the filling: Cook the bacon in a large nonstick skillet over medium heat until browned and crisp, about 5 minutes. Transfer the bacon to a small bowl, and remove all but 1 tablespoon of the fat from the skillet. Return the skillet to medium heat. Whisk the flour into the bacon fat, and cook, whisking, until light brown, about 1 minute. Slowly whisk in the milk, and continue whisking until thickened, about 1 minute more. Transfer the mixture to a medium bowl, add the egg yolk, Cheddar, chives, cooked bacon, 1/2 teaspoon salt and a few grinds of pepper and stir to combine. Let cool completely. (The filling will firm up a bit, but if it's too warm, it will be difficult to form the buns.)
- To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.
- Cut the roll every 1 1/2 inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.
- For the topping: Stir the butter, chives and Parmesan in a small bowl; set aside.
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.
BACON-AND-EGG RICE
Steps:
- Bring rice and water to a boil in a 2 1/2-quart heavy saucepan, then reduce heat to low and cook, tightly covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes. Gently stir rice from top to bottom of saucepan with a heatproof rubber spatula.
- Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until golden and crisp, about 6 minutes. Pour into a sieve set over a heatproof bowl and reserve bacon and fat separately.
- Whisk together eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
- Return 3 tablespoons fat to skillet and sauté onion over moderately high heat, stirring occasionally, until pale golden, about 5 minutes. Add eggs and cook, stirring, until eggs are just set, about 1 minute. Make a well in center of egg mixture, then pour in vegetable oil and 2 tablespoons reserved bacon fat. Add rice, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add bacon, scallions, and sesame oil and cook mixture, stirring, 1 minute. Serve immediately.
CAULIFLOWER RICE WITH BACON AND PEAS
Cauliflower Rice with Bacon and Peas is a quick and easy recipe that is healthy, filling, flavorful, and satisfying and can be whipped up in no time at all!
Provided by Niki Medlin
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- In a fine mesh sieve , run the cauliflower rice under warm water to thaw
- Wrap the rice in a dish towel and squeeze out as much moisture as possible
- Over medium heat, warm the oil
- Add the shallots and cook until tender, about 3-5 minutes
- Add the cauliflower and toss to coat
- Add the chicken broth and continue cooking until warmed, about another 3-5 minutes
- Add the cream, half of the parmesan cheese, bacon, peas, lemon zest, and salt and continue cooking until the peas are warmed, about 3-5 minutes
- Garnish with remaining parmesan cheese and chives
Nutrition Facts : Calories 401 kcal, Carbohydrate 18 g, Protein 18 g, Fat 31 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 1725 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
MAPLE GLAZED BACON AND CHIVE SHORTBREAD
Savoury-salty-sweet bacon shortbread squares with hints of chive and maple are delicious served alone as an appetizer or added to a cheese plate.
Provided by Gay Lea Foods Co-operative(R)
Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- Grease an 8-inch (20 cm) square baking pan; reserve. In a large bowl, beat the butter with the sugar and salt using an electric mixer, for 2 minutes or until light and fluffy.
- Add the bacon and chives; mix until evenly distributed. Combine the all purpose flour with the rice flour. Add the flour mixture to the butter mixture; stir until just combined.
- Press the dough, in an even layer, into the prepared pan. Cover and chill for 30 minutes or until firm.
- Preheat oven to 325 degrees F (160 degrees C).
- Lightly score the dough with a knife into 16 squares (do not cut all the way through the dough). Brush the top with maple syrup.
- Bake for 25 to 35 minutes or until set and lightly golden. Immediately cut through the scored wedges. Transfer pan to a wire rack and cool completely.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 8.9 g, Cholesterol 24.9 mg, Fat 8.5 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 4.5 g, Sodium 139.9 mg, Sugar 1.8 g
BACON CHIVE RICE
Make and share this Bacon Chive Rice recipe from Food.com.
Provided by Shirl J 831
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet cook bacon till crisp.
- Add rice, chives and seasongings.
- Mix well and heat thoroughly.
Nutrition Facts : Calories 175.4, Fat 5.3, SaturatedFat 1.8, Cholesterol 7.7, Sodium 316, Carbohydrate 27.3, Fiber 0.3, Sugar 0.3, Protein 3.6
More about "bacon chive rice food"
BEEF, BACON AND CHIVE SKILLET DINNER (AIP, PALEO, WHOLE30 ...
From vivrawellness.com
Estimated Reading Time 3 mins
- Heat a large pan over medium high heat and cook the bacon for 4-5 minutes until brown and crispy. Remove from the pan and set aside.
- Add the ground beef to the same pan containing the bacon fat, and season with salt. Crumble the beef using a large spoon, and cook until browned.
BACON & CHIVE EASY TWICE BAKED POTATOES | CLUB HOUSE CA
From clubhouse.ca
Cuisine American,CanadianCategory Side DishesServings 4
- Preheat oven to 425°F (220°C). Microwave potatoes on HIGH 15 minutes or until fork tender, turning halfway through cooking. Cool potatoes slightly.
- Cut potatoes in half lengthwise. Scoop out potato flesh into medium bowl, leaving 1/4-inch (1/2-cm) shell. Set shells aside. Add cheese, milk, bacon, butter, Seasoning and chives to cooked potato. Mash with potato masher. Fill shells evenly with potato mixture. Place on baking sheet.
50 THINGS TO MAKE WITH BACON : RECIPES AND COOKING : FOOD ...
From foodnetwork.com
Estimated Reading Time 6 mins
- Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeno, some lime juice and salt.
- Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar.
- Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings.
- Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut.
- Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.
- Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced Brie and apple, and lettuce; add salt and pepper. Slice.
- Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.
- Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.
- PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.
- Croque Monsieur Spread Dijon mustard on sliced challah; sandwich with Canadian bacon and shredded Gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.
DEVILED EGGS WITH BACON, CHIVES, AND A SECRET INGREDIENT ...
From triedtestedandtrue.com
Category AppetizerTotal Time 40 mins
- Instant Pot Hard Boiled Eggs. Because of the magic of pressure cooking, eggs peel like a DREAM and it’s such a delight. No more destroyed eggs and guesswork on the time!
- Peeling Hard Boiled Eggs. I love this tip for peeling hard boiled eggs super easily. Gone are the days of those sad, ripped up boiled eggs with holes!
- Sliding Eggs and No Deviled Egg Plate? If you don’t have a deviled egg plate, you can of course put them on any tray or plate. The problem is, the eggs will slide around like crazy!
- Super Slide-free Eggs. Ensure the egg white is as dry as possible before placing on your plate. This will create a nice base for the egg, and they won’t slide around!
- Avoiding Chunky Deviled Eggs. Now this part is really important to avoid chunky eggs. I really wanted to avoid saying that word because I hate it when describing food, but there really is no other way around it.
- Secret Ingredient for Deviled Eggs. A couple of weeks ago, I was burning the midnight oil working and watching the Food Network. Alex Guarnaschelli was talking about her grandma or someone who always made deviled eggs with unsweetened WHIPPED CREAM to make the yolk mixture super light.
- How to make small-batch Whip Cream. I whipped up about 1/2 cup of cream into medium hard peaks, and folded it into the yolk mixture. It honestly was super light, creamy, and lovely!
- Filling Deviled Eggs. You can spoon the yolk mixture into the eggs, or you can pipe it into the shells using a pastry bag or ziploc. Just use a large tip to make sure it doesn’t get stuck!
- Smooth Tops. If you want to smooth your deviled eggs out after filling, just dip your finger in a tiny bit of water and shake. Use your damp finger to gently shape the filling.
- Baby Chick Deviled Eggs and Deviled Egg Toppings. I topped mine with just some crumbled bacon and chopped chives. It was the perfect blend of flavors and textures.
CLAM RISOTTO WITH BACON AND CHIVES - SEAFOOD RISOTTO ...
From delish.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4Published 2008-09-03
- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed.
- Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.
- Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.
BACON AND CHIVE FLATBREAD - REAL: THE KITCHEN AND BEYOND
From realthekitchenandbeyond.com
5/5 (1)Total Time 1 hr 5 minsEstimated Reading Time 2 mins
BACON GOUDA CHEESE DIP {LOW CARB} - COTTER CRUNCH
From cottercrunch.com
5/5 (2)Estimated Reading Time 4 minsServings 3Total Time 20 mins
- First chop all your ingredients. Set aside. Soften your cheese or make sure it is at room temp for easy blending.
- Cook your bacon (or use bacon bits) and save a little of the bacon grease. Once cooked, chop both bacon and cheese into smaller pieces.
- Place cheese and chopped meats in a food processor and then slowly add in your oil while mixing. Once blended, add in your chive, seasonings, mustard, and vegetables (if using). Blend again.
- If you want your dip more smooth, add in a tbsp or so of cheese. If you like it more chunky (like above), omit extra cheese.
CLAM RISOTTO WITH BACON AND CHIVES RECIPE - RECIPES.NET
From recipes.net
Cuisine EuropeanCategory Rice & RisottoServings 4Total Time 45 mins
- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat.
- Add the onion and garlic and cook for about 5 minutes, stirring occasionally until the onion is translucent.
CLAM RISOTTO WITH BACON AND CHIVES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Published 2013-12-07Servings 4
- In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat.
- Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.
- Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed.
- Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.
BACON, EGG AND SHRIMP FRIED RICE RECIPE - HUGH ACHESON ...
From foodandwine.com
Servings 4Total Time 30 minsCategory White Rice
- In a large nonstick skillet, cook the bacon in the canola oil over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Do not wipe out the skillet.
- Heat the fat in the skillet until shimmering. Add the shrimp and cook over moderately high heat, turning once, until just cooked through, about 3 minutes. Transfer to a plate.
- Add the scallion whites and garlic to the skillet and stir-fry over moderately high heat until softened, 1 to 2 minutes. Add the rice and stir-fry until hot, about 3 minutes. Using a wooden spoon, make a well in the center of the rice. Add the eggs to the well and cook, slowly stirring them into the rice, until just set, 1 to 2 minutes. Add the bacon, shrimp, peas, vinegar and sesame oil and stir-fry until hot, 2 minutes. Stir in the tatsoi until just wilted. Season the rice with salt. Garnish with the scallion greens.
BACON, CORN, AND CHIVE CRYSTAL DUMPLINGS — EAT CHO FOOD
From eatchofood.com
Estimated Reading Time 7 mins
BACON AND CHIVE CAULIFLOWER RICE - NEW SOUTH CHARM
From newsouthcharm.com
5/5 (4)Total Time 25 minsCategory Side DishCalories 121 per serving
CHEDDAR CHIVE RICE: A QUICK AND EASY SIDE DISH RECIPE ...
From wearychef.com
4.2/5 (24)Category Side DishServings 3-4
MAPLE GLAZED BACON AND CHIVE SHORTBREAD | GAY LEA
From gaylea.com
3.5/5 (8)Category CookiesServings 16
RECIPE: BACON CHIVE RICE (USING COOKED RICE) (1971 ...
From recipelink.com
Category Side Dishes-Rice, GrainsReply to RecipeFrom Betsy at Recipelink.com, 08-23-2008
BEETROOT SOUP WITH BACON AND CHIVE | MILKANDBUN
From milkandbun.com
Estimated Reading Time 2 mins
BACON AND CHIVE PASTRY SNAILS | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Calories 334 per servingTotal Time 30 mins
BACON & CHIVE MAC & CHEESE - JENNY STEFFENS HOBICK
From blog.jennysteffens.com
Estimated Reading Time 2 mins
BEST KIMCHI FRIED RICE WITH BACON - CHOWHOUND
From chowhound.com
BACON AND CHIVE CAULIFLOWER RICE | RECIPE | CAULIFLOWER ...
From pinterest.com
RICE AND CHIVE RECIPES (158) - SUPERCOOK
From supercook.com
BACON CHIVE RICE RECIPE - YOUTUBE
COMMENTS ON: BACON AND CHIVE CAULIFLOWER RICE
From newsouthcharm.com
BEAN SALAD WITH BACON AND CHIVES RECIPE - FOOD NEWS
From foodnewsnews.com
BACON, CHEDDAR AND CHIVE SCONES - FOOD NETWORK
From foodnetwork.co.uk
BACON CHIVE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BACON & CHIVE POTATO PANCAKES AND ARUGULA SALAD RECIPE
From foodreference.com
BACON CHIVE RICE - TFRECIPES.COM
From tfrecipes.com
BACON CHIVE RICE RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
[HOMEMADE] SKYRIM POTATO SOUP WITH BACON AND CHIVE GARNISH ...
From reddit.com
[HOMEMADE] BACON-CHEDDAR-CHIVE SCONES : FOOD
From reddit.com
CALORIES IN BACON & CHIVE CHICKEN AND RICE CASSEROLE ...
From recipes.sparkpeople.com
FRIED RICE WITH BACON AND CHIVES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BACON AND CHIVE CAULIFLOWER RICE | RECIPE | CAULIFLOWER ...
From pinterest.com
FOOD
From tradesmanboston.com
BACON CHIVE RICE | RECIPES WIKI | FANDOM
From recipes.fandom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love