Bacon Tomato Shells Food

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BACON & TOMATO SHELLS

Steps:

• Prepare Dinner according to package directions.
• Stir in bacon bits and tomato.

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.

TOMATO BACON SQUARES

Steps:

• Preheat oven 375 degrees F (190 degrees C).
• Place bacon in a large skillet over medium heat. Fry bacon until crisp. Drain on paper towels.
• Crumble bacon into a medium-size mixing bowl. Mix in bell pepper, tomatoes, and basil. In a separate small bowl, combine mayonnaise and garlic.
• Roll pizza crust into a 12x15 inch rectangular baking sheet. Spread the mayonnaise mixture evenly over the crust. Sprinkle the bacon mixture over the mayonnaise, and top the entire pizza with cheese.
• Bake 18 to 20 minutes or until the top is bubbly and the crust is golden brown. Cool and cut the pizza into 24 squares.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

EASY CHEESY BACON TOMATO & ALFREDO PASTA SAUCE

Steps:

• Boil shell pasta according to package directions.
• Fry bacon, drain on paper towell. Chop.
• Discard bacon drippings, set pan aside (do not wipe clean).
• Drain Pasta.
• Add pasta to pan that bacon was cooked in; "stir fry" pasta for 3-5 minutes until coated slightly. If using ravioli, let brown.
• Add pasta sauce and bacon - stir gently to coat.
• Pour milk into jar with remaining sauce. Add lid and shake.
• Combine with sauce in Pan.
• Allow mixture to simmer until sauce thickens (about 5-7 minutes).

BACON-LOBSTER-TOMATO SANDWICHES

Steps:

• In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium, and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into 1/2-inch slices.
• Preheat oven to 400 degrees. Place bread on baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes. Arrange tomatoes, lobster meat, eggs, avocados, basil, and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster. For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg, and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired.

BACON TOMATO CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 2 tablespoons drippings. , In the drippings, saute the green pepper, onion, salt, marjoram, thyme and pepper for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles. Add half of the bacon., Transfer to a greased 2-qt. baking dish. Top with cheese and remaining bacon. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.