CORN AND BACON MACARONI PIE
This makes a heart and tasty dinner. Serve with a fresh green salad.Unknown source
Provided by Lynnda Cloutier @eatygourmet
Categories Pasta
Number Of Ingredients 13
Steps:
- preheat oven to 450°. Prepare pastry for single crust pie. On a lightly floured surface roll pastry from the center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Add rolled into a 9 inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plates edge. Crimp edge as desired. Do not prick pastry.
- Line pastry shell with a double thickness of heavy foil. Bake for eight minutes; remove foil. Bake for 6 to 8 minutes more or until pastry is golden. Remove from oven. Reduce oven temperature to 350°.
- Meanwhile in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel. Wipe out skillet.
- In the same skillet melt butter over medium heat. Whisk in flour, mustard, and pepper. Cook and stir for two minutes. Whisk in milk, green onions, and Worcestershire sauce. Cook and stir until thickened and bubbly. Reduce heat to low. Add cheddar cheese; stir until cheese melts. Remove from heat.
- Stir macaroni, bacon, and corn into cheese mixture. Spoon macaroni mixture into baked pastry shell, mounding mixture in the center.
- Bake, uncovered, for 25 to 30 minutes or until heated through. If needed, cover edge of crust with foil to prevent over Browning. If desired, sprinkle with sliced green onions before serving. Makes 10 servings.
- Note: pastry for single crust pie: medium bowl stir together 1 1/2 cups flour and 1/2 teaspoons salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup cut up butter until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, for a total of 1/4 to 1/3 cup total, until all of the flour mixture is moistened. Gather flour into a ball and gently knead until holds together.
IMPOSSIBLY EASY CALICO CORN AND BACON PIE
Try 3 easy steps to get a savory pie in the oven. Use the do-ahead tip to get dinner on the table even quicker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Reserve 2 tablespoons of the crumbled cooked bacon for garnish. Sprinkle remaining bacon, the onion, bell pepper, corn and pimientos in pie plate.
- In medium bowl, stir remaining ingredients except sour cream until blended. Pour into pie plate.
- Bake uncovered about 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve garnished with sour cream and reserved bacon.
Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 80 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 4 g, TransFat 1/2 g
BACON MAC 'N' CHEESE POT PIE RECIPE BY TASTY
Here's what you need: milk, elbow pasta, shredded cheddar cheese, shredded mozzarella cheese, salt, pepper, cheese, cooked bacon, oil, butter, garlic powder, salt, italian seasoning
Provided by Hitomi Aihara
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large pot or skillet, add 2 cups (470ml) of milk, pasta, salt, and pepper. Bring it to boil, stirring constantly so the milk and pasta do not burn.
- When the liquid is evaporated halfway, add the rest of the milk. Stir until pasta is al dente. Add shredded cheeses and mix until melted.
- Take off the heat to prevent mac 'n' cheese from over cooking.
- In a oven-safe ceramic bowl, coat the inside with butter (or oil). Place sliced cheese until the bowl is fully covered.
- Add bacon (or any desired fixins'), and add the pasta to the top.
- Roll or spread out pizza dough to fit the bowl and place over the top.
- In a small bowl, melt butter. Add in garlic powder, salt, and Italian seasoning, then brush on top of dough.
- Bake in a 350°F (180°C) over for 25 minutes.
- Carefully place a plate over the dough and flip the bowl. Use a butter knife or fork to separate from the bowl.
- Sprinkle with parsley for garnish.
- Enjoy!
Nutrition Facts : Calories 1465 calories, Carbohydrate 89 grams, Fat 89 grams, Fiber 3 grams, Protein 74 grams, Sugar 21 grams
CREAMY BACON CORN PASTA
Everyone loves an easy, 20-minute dinner recipe and this creamy bacon corn sauce with pasta shells is a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil.
- Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
- While the pasta cooks, make the sauce. Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat.
- Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds.
- Add the corn to the pan and allow to cook for a few minutes, stirring regularly. Add the bacon back to the pan with the herbs.
- Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
- Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated.
- Add Parmesan cheese and fresh chives and serve.
Nutrition Facts : Calories 557 kcal, Carbohydrate 74 g, Protein 22 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 63 mg, Sodium 1113 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CALICO CORN AND BACON PIE
Make and share this Calico Corn and Bacon Pie recipe from Food.com.
Provided by JWPsMom
Categories Breakfast
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine bacon, onions, green pepper, corn and pimientos and sprinkle in bottom of a sprayed 9" pie plate. Stir together remaining ingredients and slowly pour into pie plate. Bake for 30 min @400.
Nutrition Facts : Calories 119.1, Fat 2.6, SaturatedFat 0.7, Cholesterol 71.3, Sodium 60.5, Carbohydrate 20.5, Fiber 2.2, Sugar 2.9, Protein 6.1
CAJUN CORN AND BACON MAQUE CHOUX
This is a Cajun recipe I've had forever! I first prepared it when I was in my high school class in Metairie, Louisiana. It's awesome!
Provided by Jodi Hanlon
Categories Side Dish Vegetables Corn
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 23.1 g, Cholesterol 41.9 mg, Fat 21.5 g, Fiber 3.8 g, Protein 17.9 g, SaturatedFat 6.2 g, Sodium 884 mg, Sugar 5.9 g
CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS
Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.
Provided by Melissa Clark
Categories weekday, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
- On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
- Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
- While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
- Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
- Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
- Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
- Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
- Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
MACARONI AND CORNED BEEF CASSEROLE
Make and share this Macaroni and Corned Beef Casserole recipe from Food.com.
Provided by MarieRynr
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except for the crumbs. Put into a greased 1 1/2 QT casserole dish. Top with the buttered crumbs and bake at 350*F for 35 to 40 minutes until bubbly and lightly browned.
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CORN AND BACON PIE RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
3.4/5 (6)Servings 8
- Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.
- Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.
- Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.
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