PECAN-BACON SQUARES A LA MODE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 9 squares
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 375 degrees F. Butter an 8-inch-square baking dish and line with nonstick foil, leaving an overhang on 2 sides. Lightly butter the foil.
- Combine the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal. Add the lemon juice and pulse until the dough just comes together. Press the dough into the bottom of the prepared baking dish and bake until lightly golden, about 15 minutes.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes; drain on paper towels. Whisk the eggs, corn syrup, sugar, melted butter, vanilla and vinegar in a medium bowl until combined.
- Scatter the pecans and bacon over the prepared crust, then pour in the filling. Bake until the filling is set and the nuts are golden brown, 30 to 35 minutes. Let cool completely in the pan on a rack, then lift out of the pan using the overhanging foil. Cut into squares and top with ice cream and more pecans.
BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE
Steps:
- Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
- Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
- To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
- Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
- To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.
Nutrition Facts : Calories 255 calorie, Fat 16 grams, Carbohydrate 18 grams, Fiber 4 grams, Protein 14 grams
CARAMELIZED BACON
Provided by Ina Garten
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
- While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)
PECAN BACON
Steps:
- Preheat oven to 375°. Place bacon in a single layer in a foil-lined 15x10x1-in. baking pan. Bake until lightly browned, 16-18 minutes., Remove bacon from pan. Discard drippings from pan, wiping clean if necessary., In a shallow bowl, mix remaining ingredients. Dip both sides of bacon in brown sugar mixture, patting to help coating adhere; return to pan., Bake until caramelized, 8-10 minutes longer. Remove immediately from pan.
Nutrition Facts : Calories 142 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.
PECAN CRUSTED BACON
This recipe was in a magazine at the doctor's office. I copied it onto the back of my check book, and have used the last check, so am posting here for safe keeping. Have not tried yet, but plan to do so for the next family breakfast gathering.
Provided by mapaklenk
Categories Breakfast
Time 30m
Yield 12 slices, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400.
- Stir together pecans, brown sugar and pepper.
- Place bacon on lightly greased wire rack in aluminum foil lined pan.
- Press pecan mixture into bacon and bake 20-25 minutes. Let stand 5 minutes before serving.
PECAN CRUSTED APPLE BUTTER AND BACON CHEESE BALL
This delicious cheese ball with cream cheese, Cheddar cheese, crumbled bacon and apple butter is rolled in lots of buttery, roasted pecans.
Provided by Allrecipes Member
Time 18m
Yield 16
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cream cheese, apple butter and hot sauce until smooth. Stir in the Cheddar and bacon until evenly mixed.
- Divide mixture in half and form each half into a ball. Chill both cheese balls in the fridge until firm.
- Preheat the oven to 350 degrees F. Place the chopped pecans on an ungreased baking sheet and toss with the melted butter and salt. Bake for 8 minutes, tossing halfway through the baking time.
- Remove the pecans from the oven and let cool completely. Transfer to a cutting board and give them another rough chop.
- Roll the surface of the chilled cheese balls in the pecans right before serving. Serve with crackers.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 57.7 mg, Fat 27.2 g, Fiber 0.7 g, Protein 7.7 g, SaturatedFat 12.3 g, Sodium 385.8 mg, Sugar 1.9 g
ELLIE'S ROASTED BACON PECANS
Make and share this Ellie's Roasted Bacon Pecans recipe from Food.com.
Provided by Jangomango
Categories Fruit
Time 35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Stir together first 3 ingredients; spread in a 15X10-inch jelly roll pan.
- Bake at 350°F stirring occasionally, 25 minutes or until pecans are toasted and bacon is done.
- If nuts are browning faster than bacon, turn oven down 25*.
- Sprinkle with sugar and salt; stir to coat.
- Cool pecans, and store in refrigerator.
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PECAN SUGARED BACON RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 45 minsServings 6Published 2008-08-11
- Preheat oven to 400°. Process pecans in a food processor 20 seconds or until finely chopped. Stir together...
- Place half of bacon in a single layer on a lightly greased wire rack in an aluminum foil-lined baking sheet.
PECAN PIE WITH BACON FAT CRUST RECIPE - FOOD NETWORK
From foodnetwork.com
Servings 8Total Time 1 hr 45 minsCategory Dessert
- Crust part 1: Place flour, sugar, salt, and butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 10 seconds, then add bacon fat and continue mixing until the dough resembles small peas. Add the egg beaten with ice water just to incorporate, 10 seconds more. Turn off mixer and finish dough by hand until it holds together when squeezed with fingers (if needed, add more ice water, ¼ teaspoon at a time). Do not over-moisten. Turn out onto a clean work surface and bring together to a round disc. Wrap dough in plastic and refrigerate for 2 hours and up to overnight.
- Filling: Preheat oven to 375 degrees F. In a mixing bowl, whisk the eggs, then whisk in both sugars, vanilla, salt, dark corn syrup, and butter. Set aside.
- Crust, part 2: Spray a sheet of parchment paper with non-stick spray and place spray-side down on a flat surface (to keep it from sticking, of course!). Dust with flour and roll out chilled dough to a 15-inch round (¼-inch thick). If the dough sticks to the parchment, dust the dough with flour, place another sheet on top and flip over so the top sheet is now on the bottom. The dough will release easily from the parchment.
- Spray pie tin with non-stick spray, gently fold the pie crust in half (for easy transfer), and fit into the tin. There should be about a 2-inch overhang. Tuck the overhang under so the dough fits the pan, then create a lip to seal the edges. For a crimped edge, use a spoon to indent the dough to form a U-shape around the crust, trimming excess dough as you go along. Chill crust for at least 10 minutes to relax.
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