CHEESE & BACON TURNOVERS
Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days
Provided by Anna Glover
Categories Picnic, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
- Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
- Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.
Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium
BACON-CHEESE BISCUITS
Provided by Food Network Kitchen
Time 40m
Yield 18 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
- Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
BACON AND CHEESE PIE
This pie is beautiful! I invented it tonight for dinner and thought that I just had to post it! Even for someone like me who isn't great at pastry it was super easy and tasted great. Please taste the filling as it is cooking before you add stock. Try to find a salt free or make it yourself because the bacon and cheese are salty enough. Also- thicken to your own liking
Provided by canthelpmyself
Categories Savory Pies
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Pastry.
- Put flour, onion flakes, pepper and paprika in a food processor. Add the butter and process until crumby.
- Add half the cold water to the beaten egg and pour in while still mixing. Add water very slowly until it starts to resemble dough. Don't let it form a ball.
- Divide dough in half, roll one lot out and line your pie dish. Prick and cover with dried beans and bake on 200 celsius until almost cooked -- about 15 minutes.
- Wrap the other dough in wrap and refrigerate until needed.
- Filling.
- Sauté onion, bacon, garlic and paprika in the oil in a pan until cooked just through.
- coat the beef with the flour and add to the pan, cook it for about five minutes and then add the stock slowly stirring it constantly to avoid lumps.
- Depending on what meat you are using, add enough water to cook it down for a while (1-4 hours) and keep adding it as needed. Add the Marjoram.
- When the meat is just about tender enough cook it down until it is thick.
- Empty out the beans and pour the filling into the case. Break the eggs straight on top, spread out evenly and cover with the cheese (Save some for the top of the pie).
- Roll out the pastry and put it on top. Prick a few air holes.
- Brush with egg wash and sprinkle some extra bacon pieces, grated cheese (not too much and the parmesan on top. You can grind some pepper over it too.
- Bake until golden brown on high for about 30 mins or so -- watch it!
Nutrition Facts : Calories 1926.3, Fat 169.2, SaturatedFat 75.4, Cholesterol 439.9, Sodium 533.4, Carbohydrate 66.7, Fiber 4, Sugar 2.5, Protein 33.7
CHEESE AND BACON QUICHE
Delicious as a cold lunch with a side salad or warm with garlic bread or homemade soup
Provided by shellminster
Time 1h30m
Yield Serves 8
Number Of Ingredients 13
Steps:
- place flour into a bowl and stir in the salt, rub in the butter quickly until it resembles breadcrumbs, then using a metal knife stir in the egg yolk and water to form a dough. wrap in cling film and chill for 30-45minutes.
- pre-heat oven to 200C/gas 6, roll out the pastry and line a lightly greased 23cm/9in loose bottomed quiche tin. trim the edges leaving a slight overlap and line the case with parchment/greaseproof paper and fill with baking beans, chill for 10minutes then bake blind for 12-15minutes.
- Meanwhile, fry the bacon in a little oil until crisp, add the onions to the pan and fry gently until soft but not brown, about 8-10mins. Add the herbs and stir through, drain off the fat and set aside using a little kitchen paper to soak up any more excess fat.
- remove pastry case from the oven and cool slightly for 5 mins, then remove the bsking beans and paper, pierce the base all over with a fork and brush with the dijon mustard. bake for a further 6 mins. Remove the case from the oven and turn the oven down to 180C/gas 4. When cool enough, trim the edges with a knife.
- Beat the cream with the eggs and season with plently of pepper. Sprinkle the onions and bacon onto the pastry case, then the cheese and pour over the cream and egg mixture. Bake in the centre of the oven for 40 mins or until cooked through and brown.
EASY RAVIOLI WITH BACON RECIPE
Make mealtime in a jiffy with this quick Easy Ravioli with Bacon Recipe. Enjoy the creamy Parmesan sauce mixed with broccoli and crumbled bacon in this pasta dish. Your family will hope you've always got some leftover ravioli on hand.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook ravioli as directed on package, omitting salt. Meanwhile, cook next 4 ingredients in large saucepan on medium heat 3 to 4 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Drain ravioli. Add to sauce along with the broccoli and peppers; mix well. Cover; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
- Stir in onions and bacon; cook, uncovered, 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
PEROGIES WITH VARIOUS TRADITIONAL FILLINGS
What can I say, I love these little babies and they love me back, so I only do this twice a year and "ration" them out! I make double to triple the amounts and freeze for later use. To serve boil, drain and then fry in butter with a lot of onions and serve with a dollop of sour cream!
Provided by Diana Adcock
Categories Polish
Time 1h8m
Yield 50 Perogies
Number Of Ingredients 17
Steps:
- note***The dough recipe is for around 50 perogies.
- At least 1 batch for each filling.
- I make a day of this and triple each recipe.
- Believe me, they don't last long!
- For the dough: Mix egg, oil and water.
- Add to flour and salt and knead to elastic.
- Flour your counter top and rolling pin.
- Roll the dough to around 1/4 inch thick and cut into small circles.
- Stretch with fingers and add 1 t. filling, fold over and flute.
- Boil until perogies float.
- Cool before freezing.
- Cottage cheese and Dill filling: In a large bowl mix all ingredients together well and fill perogies.
- Sauerkraut and Bacon: In a large bowl mix together all ingredients well. Bacon fat will cling to the kraut. Fill perogie dough.
- Potato and Cheese: In a large bowl mix well the potato, cheese, salt and mix well. Fill Perogie dough.
- You will need about 1 and 1/2 recipes for the dough for each batch of filling, depending on how thick or thin you roll your dough.
CHEESE AND BACON FILLING
This is fairly quick, very easy and tasty! Bacon bits and cheese in a creamy sauce. Delicious in pancakes, crepes and over pasta, and even on a slice of toast!
Provided by mickeyd
Categories Sauces
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Fry the bacon in a large skillet over medium high heat for 10 minutes, or to desired crispiness. Drain excess fat, crumble bacon and set aside.n
- Melt the butter or margarine in a large saucepan over medium heat. Add the flour, stirring constantly, to form a roux.n
- Slowly add the milk, stirring often to avoid lumps. Then stir in the salt and pepper to taste, mustard powder and the cheese.n
- Let simmer for 1 minute, allowing cheese to melt some, remove from heat, add the bacon and stir well.n
Nutrition Facts : Calories 173.3 calories, Carbohydrate 6 g, Cholesterol 37.3 mg, Fat 11.7 g, Fiber 0.1 g, Protein 11.3 g, SaturatedFat 6.7 g, Sodium 475.7 mg, Sugar 4.4 g
ONION, CHEESE, AND BACON TART
Categories Milk/Cream Food Processor Egg Onion Bake Lunch Bacon Fall Swiss Cheese Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For crust:
- Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
- For filling:
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
BACON & CHEESE SANDWICHES
This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
APPLE BACON CREPES WITH MAPLE CREAM CHEESE FROSTING
Steps:
- For the frosting: Beat together the butter, cream cheese, confectioners' sugar and maple syrup in the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer) until smooth and creamy.
- For the apple-bacon filling: Cook the bacon in a medium skillet over medium heat until the fat renders out and the bacon becomes crispy. Scoop out the bacon and place on a paper-towel-lined plate. Add the apples to the bacon fat and cook over medium heat until the apples are tender, 10 to 15 minutes. Add the maple syrup and cinnamon and cook until sticky and caramelized, 1 to 2 minutes more. Remove from the heat and set aside.
- For the crepe batter: Whisk together the cake mix, milk, egg and egg white in a large bowl until smooth. Heat a 10-inch nonstick skillet and spray liberally with nonstick cooking spray. Ladle about 3 ounces of batter into the pan and cook over medium heat until the bottom starts to brown and the top of the crepe begins to bubble, 1 to 2 minutes. Work around the edge of the crepe with a rubber spatula to begin to release it from the pan. Gently flip the crepe over, spraying more nonstick spray as needed. Cook until golden brown and cooked through, 30 seconds to 1 minute longer. Remove the crepe and place on a serving dish. Repeat with the remaining batter.
- To assemble: Spread the filling generously over half of each crepe and top with a few tablespoons of bacon. Fold the tops of the crepe over and sprinkle with confectioners' sugar. Sprinkle additional bacon on top if desired.
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