MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE
I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!
Provided by French Tart
Categories Yeast Breads
Time 17h10m
Yield 1 Loaf of Bread, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
- Drain well & allow to cool slightly.
- Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
- Make sure that the yeast does not come into contact with the liquid.
- Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
- Do not add the bacon and onion to the Extras tray - there is too much!
- Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
- When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
- If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
- Serve with butter, eggs, cheese or by its self with salad.
- This is also wonderful toasted too!
Nutrition Facts : Calories 633.8, Fat 11.6, SaturatedFat 1.6, Cholesterol 0.8, Sodium 898.2, Carbohydrate 113.5, Fiber 4.3, Sugar 5.5, Protein 16.6
BACON-ONION BREAD
Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.
Provided by littleturtle
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to top third position, and pre-heat oven to 350°F.
- Coat 9"x5"x3" loaf pan with cooking spray.
- In a skillet, cook the bacon just until crisp.
- Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
- Discard all but 2 tablespoons of the bacon grease.
- Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
- In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
- Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
- Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
- Spoon batter into the prepared loaf pan, smoothing it on top.
- Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
- Turn out onto a wire rack to cool before slicing.
Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7
CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
HADDOCK WITH BACON AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
- portioned fish into skillet.
- Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.
GEORGE AND THE DRAGON'S BACON ONION DIP
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
- Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
- In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
BACON ONION BREADSTICKS
With a delicious blend of bacon, butter and onion, these soft breadsticks are hard to resist. Our family enjoys them with soup and salad.
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk. Beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Meanwhile, in a large skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. , Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. Cut each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BACON AND ONION STRATA
Load this savory bacon-challah strata with Swiss cheese.
Provided by Food Network Kitchen
Time 9h20m
Yield 4-6
Number Of Ingredients 9
Steps:
- Butter a 9-by-13-inch baking dish.
- Put the bacon in a large skillet then cook over medium heat, stirring occasionally, until crispy, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Discard all but 2 tablespoons of the bacon drippings. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often, until golden brown, about 6 minutes more. Set aside.
- Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and few grinds of pepper together in a large bowl.
- Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss, followed by the bacon-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
- On the day of baking, preheat the oven to 325 degrees F.
- Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
SAVORY ONION BREAD
Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
- Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
- Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
- In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
- Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g
ONION BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
ONION AND BACON SOUP
This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 5
Steps:
- In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned, about 5 minutes. Pour off all but 1 tablespoon fat from pot (reserve for another use). Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and deep golden brown, about 1 hour (reduce heat if onions are overbrowning). Add chicken broth and bring to a boil. Remove from heat.
- Heat broiler, with rack in top position. With a ladle, transfer soup into six 8-ounce broilerproof baking dishes set on a rimmed baking sheet. Top each with a baguette slice and 1/4 cup grated cheese. Transfer sheet to oven and broil until cheese is melted and browned in spots, about 3 minutes. Serve immediately.
Nutrition Facts : Calories 284 g, Fat 12 g, Fiber 2 g, Protein 17 g
DELUXE BACON ONION OMELET
With only four ingredients, this very flavorful omelet melts in your mouth!
Provided by patriciafulda
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
- Bake in the preheated oven until just crisped, 10 to 12 minutes.
- Beat eggs and water together in a bowl.
- Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
- Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
- Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g
CARAMELIZED ONION-AND-BACON BREAD RING DIP
Treat your guests to a delightful bread ring dip that has the dipping vehicle baked right in. Stand refrigerated bread dough around the edge of the skillet as it cooks. This Caramelized Onion-and-Bacon Bread Ring Dip includes some of your favorite hearty flavors and will feed 16 people.
Provided by My Food and Family
Categories Bread
Time 1h25m
Yield 16 servings, 2 Tbsp. dip and 1 bread slice each
Number Of Ingredients 10
Steps:
- Melt 1 Tbsp. butter in medium skillet on medium heat. Add onions; cook 8 to 10 min. or until golden brown, stirring frequently. Stir in beef broth and Worcestershire sauce; bring to boil. Cook 8 to 10 min. or until slightly thickened, stirring occasionally; cool.
- Heat oven to 350°F. Mix cream cheese and sour cream in medium bowl until blended. Add onions; mix well. Reserve 1 Tbsp. bacon and 1/4 cup Parmesan for later use; stir remaining bacon and Parmesan into cream cheese mixture.
- Cut bread dough into 16 slices; stand around edge of 10-inch cast-iron skillet, with cut sides of bread against side of skillet and overlapping edges of bread slices if necessary to fit. Spoon cream cheese mixture into center of skillet; spread cream cheese mixture to edges of dough. Sprinkle top of dip with reserved bacon and Parmesan.
- Bake 30 to 35 min. or until bread is golden brown and dip is heated through. Melt remaining butter; brush onto bread. Sprinkle chives over dip.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0.5489 g, Sugar 0 g, Protein 5 g
BACON-ONION BREAD (BREAD MACHINE)
This is awesome and foolproof! Great for sandwiches or toast. Even my 9-year-old (who doesn't often make requests) can't get enough of it! OK to substitute sour cream or cottage cheese for the plain yougurt, although it might up the calorie count.
Provided by Meredith K.
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Put the ingredients in the bread machine in the order recommended by the manufacturer.
- (Mine says wet stuff first, so I do the flour and yeast last-- the order of everything else doesn't matter.) Press START on the machine!
- (I personally prefer Light crust setting.).
Nutrition Facts : Calories 1797, Fat 21.7, SaturatedFat 11.8, Cholesterol 51.7, Sodium 3828.1, Carbohydrate 338.2, Fiber 12.1, Sugar 48, Protein 56.6
BACON AND ONION TARTS
These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!
Provided by Keiko
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
- Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
- Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g
BACON-ONION BUTTER
Bacon butter makes EVERYTHING taste better. Try it on biscuits, a grilled cheese sandwich, crostini, steamed or roasted veggies, mashed or baked potatoes, a dollop on grilled meats, use in scrambled eggs, etc.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 6 to 8 minutes. Drain bacon slices on paper towels. Allow to cool, then crumble.
- Place softened butter in a small bowl and mash with a fork. Stir in the bacon and dry onion soup mix until well blended.
- Store in an airtight container or transfer to a large piece of plastic wrap, form into a log, and wrap tightly, twisting the edges to seal. Keep refrigerated until serving.
Nutrition Facts : Calories 121 calories, Carbohydrate 0.3 g, Cholesterol 34.2 mg, Fat 12.9 g, Protein 1.4 g, SaturatedFat 7.7 g, Sodium 117.6 mg
BACON & ONION TWO-CHEESE SPOON BREAD
No matter what meal you serve it for, this is bound to become a classic on your table. Spoon Bread has always been part of our family fare dating back to my grandfather. Hope you like it! UPDATE: : 09/09/09 Nurse Janey just let me know that I didn't give credit where credit was due - it was to Cooking Light Magazine - 2006 edition. I am so sorry that this wasn't caught sooner. :(
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
- When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
- Cool 3 minutes or until thickened and smooth, stirring constantly.
- Transfer cornmeal mixture to a large bowl.
- Add yolks; stirring with a whisk.
- Let mixture stand 10 minutes.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add onion and saute 6-10 minutes or until tender.
- Add onion and bacon to cornmeal mixture.
- Stir cheeses into cornmeal mixture.
- Add salt and pepper now.
- Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
- Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
- Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
- Bake for 50 minutes or until golden brown, and just set in center.
- DO NOT KEEP OPENING OVEN.
- Serve immediately.
- *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
- **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.
Nutrition Facts : Calories 333.6, Fat 23, SaturatedFat 10.2, Cholesterol 94.7, Sodium 447.4, Carbohydrate 17.3, Fiber 1.3, Sugar 2.6, Protein 14.5
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
BACON MONKEY BREAD
My daughters made this ring when they were in 4-H, and we've enjoyed the recipe for many years. Handy refrigerated biscuits get a holiday spin combined with other tasty, colorful ingredients.
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon until crisp; drain. Combine bacon with cheese and, if desired, onion and green pepper. Cut biscuits into quarters; add to bacon mixture. Stir in butter and toss to coat. Transfer to a greased 10-in. tube pan., Bake until browned, about 30 minutes. Cool 10 minutes before inverting onto a serving platter. Refrigerate leftovers.
Nutrition Facts : Calories 214 calories, Fat 14g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 557mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
PULL APART BACON BREAD
A great breakfast treat. Along the lines of monkey bread, but with bacon and cheese instead of cinnamon.
Provided by seesko
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until crisp. Drain and crumble.
- Place oil in skillet and sauté onions and peppers until tender.
- Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
- Put into 10 inch tube pan (sprayed).
- Bake at 350°F for 30 minutes.
- Remove from pan immediately.
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