BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
BABY BOK CHOY WITH BACON, ONION AND BUTTER BEANS
When you see bok choy you might think stir-fry, but we here treat it like a hearty green, wilting it and softening it in bacon drippings. Then we add big, creamy butter beans and a splash of vinegar. Serve it right out of the pan or at warm room temperature. And if you have it on hand...stir fresh corn kernels in with the beans.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until brown and crisp, about 6 minutes. While the bacon cooks, cut the stems from the bok choy into 1-inch pieces and the leafy tops into 3-inch pieces.
- Add the onion to the bacon and cook, stirring, until softened slightly, 4 to 5 minutes. Toss in the beans and stir until heated through, about 2 minutes. Transfer the vegetables with a slotted spoon to a bowl, leaving the fat in the pan.
- Add the bok choy stems to the pan, increase the heat to medium-high and cook, stirring, until slightly softened, about 2 minutes. Add the bok choy leaves and cook, stirring, until wilted, about 1 minute. Remove the pan from the heat and stir in the vinegar. Return the onion-bean mixture back to the pan and season with salt. Serve warm or at room temperature.
Nutrition Facts : Calories 214 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 19 milligrams, Sodium 658 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 10 grams, Sugar 3 grams
BACON AND ONION BISCUITS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F.
- In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
- Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
- On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.
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.
GRILLED VIDALIA ONIONS WITH BACON BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat.
- Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
- Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
- Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.
CABBAGE WITH BACON & ONIONS
Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch
Provided by John Torode
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
- Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
- Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.
Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
CHEESE, BACON & ONION PUFF
Bake a basic batter mixture with a few added ingredients for a simple family supper
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 230C/fan 210C/gas 8. Make up the batter as stated in the pancake recipe and set aside. Grease a large, round, ceramic dish, about 22cm wide, and dust it with the grated Parmesan.
- Heat the butter in a frying pan. Sizzle the bacon for about 5 mins until crisp, then leave to cool. Tip the bacon, onion and cheddar into the batter and stir until completely combined. Tip the batter into the prepared dish so it comes almost to the top, then bake for 30-35 mins until puffed up and golden. Bring piping hot to the table and serve straight from the dish with a crisp salad.
Nutrition Facts : Calories 680 calories, Fat 51 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.15 milligram of sodium
BACON BUTTER RECIPE BY TASTY
At Tasty, we're always trying to make the world a "butter" place. This quick and easy recipe is a great way to use up leftover bacon fat. Spread this butter over your next biscuit, grilled cheese, or steak!
Provided by Betsy Carter
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium heat until crispy and darker in color, 4-6 minutes per side.
- Add the bacon, 1 tablespoon of the rendered bacon fat, the butter, chives, and honey to a small food processor and pulse until well-combined (alternatively, combine in a medium bowl and mix well).
- Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
- Enjoy!
Nutrition Facts : Calories 101 calories, Carbohydrate 2 grams, Fat 7 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
BACON-ONION APPETIZERS
Make and share this Bacon-Onion Appetizers recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 32 appetizers
Number Of Ingredients 5
Steps:
- Combine first 4 ingredients.
- Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
- Spread butter mixture evenly over dough.
- Roll up each rectangle, beginning with short side; pinch seam to seal.
- Cut each into 4 slices.
- Place pinwheels on ungreased baking sheet; flatten slightly.
- Bake at 375 degrees for 15 minutes or until golden.
Nutrition Facts : Calories 68.5, Fat 3.5, SaturatedFat 1.7, Cholesterol 13.2, Sodium 94.8, Carbohydrate 7.6, Fiber 0.6, Sugar 0.7, Protein 1.6
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