BACON-JALAPENO STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
- In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
- Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
- Pour in the chicken broth and simmer until step 5.
- In a large bowl, mix the eggs, pepper jack cheese and the bacon.
- Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
- Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON JALAPEñO POPCORN RECIPE
I love the old-school sound of corn popping on the stovetop. I remember the very first time Ryder heard it-we were up at the cabin and he walked in to investigate what the heck was making all the noise. His eyes got as big as saucers when I showed him what was going on in the pot. There's nothing like seeing stuff you usually take for granted through the fresh eyes of kids. Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy-bottomed pot with a tight-fitting lid and a good handle.
Provided by Guy Fieri
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapeños to the pot and stir well. Cook for 2 minutes, or until the jalapeños are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
- Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
- Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the Parmesan, and the salt. Toss well to mix. Serve warm.
BACON JALAPENO POPCORN
I love the old-school sound of corn popping on the stovetop. I remember the very first time Ryder heard it¿we were up at the cabin and he walked in to investigate what the heck was making all the noise. His eyes got as big as saucers when I showed him what was going on in the pot. There's nothing like seeing stuff you usually take for granted through the fresh eyes of kids. Most kids today only know pre-popped or microwave popcorn. For more flavor and the much-deserved anticipation, there is nothing like the stovetop method. For best results use a heavy- bottomed pot with a tight- fitting lid and a good handle.
Provided by Guy Fieri
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapenos to the pot and stir well. Cook for 2 minutes, or until the jalapenos are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapenos to the plate. Set aside.
- 2. Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
- 3. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapenos, the Parmesan, and the salt. Toss well to mix. Serve warm.
BACON-JALAPENO DIP
This winning dip gets a double dose of bacony goodness in the form of crispy thick-cut nuggets and a splash of flavorful drippings that are mixed into the creamy base. Fresh jalapenos offer up just the right amount of bright heat.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
- Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.
BACON-JALAPEñO POPCORN
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalapeños and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapeños to the plate. Set aside.
- Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
- Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapeños, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm.
SMOKY BACON-WRAPPED JALAPEñO POPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 16 jalapeño poppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
- Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
- Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.
BACON-WRAPPED JALAPEñO POPPERS
Stuffed with oozing cheese and wrapped in bacon, these spicy jalapeño chilli bites will go down a storm at a party. Beware some are hotter than others!
Provided by Good Food team
Categories Buffet, Canapes, Side dish, Snack
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut a slit in each chilli from top to bottom and scoop out the seeds and white pith with a teaspoon. Mash the cheeses together with some seasoning and stuff the mixture into the chillis.
- Halve each slice of bacon and wrap a piece around each chilli. Cook for 35-40 mins until the bacon is crisp. Serve with your favourite dips and beware - some of the chillies will be spicier than others!
Nutrition Facts : Calories 351 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2.6 milligram of sodium
BACON POPCORN
This is a flavorful popcorn treat that makes your mouth water and disappears fast! If you toss the cooked popcorn in a paper bag, it helps to absorb any extra grease, and keeps kernels from falling to the floor. The leftovers make nice snacks for lunch boxes.
Provided by Jeannine Ross
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping.
- Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.
Nutrition Facts : Calories 215.6 calories, Carbohydrate 11.3 g, Cholesterol 24.7 mg, Fat 16.8 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 7.2 g, Sodium 200.4 mg, Sugar 0.3 g
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