PENNSYLVANIA DUTCH HOT BACON DRESSING
Sweet and sour bacon laced cooked dressing for greens.
Provided by A Coalcracker in the Kitchen
Categories Salad
Number Of Ingredients 7
Steps:
- Beat the sugar into the eggs. Add the vinegar, water and salt; whisk together well.
- Meanwhile, brown the bacon in a medium fry pan until crispy.
- Add the egg mixture to the bacon mixture very slowly, whisking constantly. Cook over medium heat until thickened, stirring constantly.
- Pour hot dressing over your choice of greens and mix/toss. This will wilt the greens.
Nutrition Facts :
PENNSYLVANIA DUTCH HOT BACON DRESSING
Serve this over greens; a great side dish for upcoming traditional holiday dinners, a Polish or German dinner or any meal.
Provided by TheDancingCook
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp; remove and chop.
- Add to greens.
- Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
- Serve over greens, and add a little bit of chopped onion to salad, if desired.
Nutrition Facts : Calories 146.1, Fat 6.2, SaturatedFat 2.7, Cholesterol 59.1, Sodium 388.8, Carbohydrate 17.7, Fiber 0.1, Sugar 12.5, Protein 4.6
PENNSYLVANIA DUTCH HOT BACON DRESSING
Steps:
- Whisk eggs,salt, pepper and sugar together. Add vinegar and water and whisk till well combined. Put this mixture into a pan, add the bacon and bacon drippings. While whisking , heat over medium heat till the mixture comes to a boil. Reduce the heat and simmer until the dressing is the thickness you desire. Serve over lettuce, dandelion greens, spinach, mixed greens or boiled potatoes.
PENNSYLVANIA DUTCH HOT BACON DRESSING RECIPE - (4.4/5)
Provided by Gigirox
Number Of Ingredients 6
Steps:
- Cut bacon into pieces and fry until crisp. Remove from drippings. Mix together beaten egg, vinegar, sugar and water. Stir until blended. Pour into pan with bacon drippings and cook over med-high. Mix cornstarch with small amount of water to form a slurry. Stir into hot mixture and stir until thickened. Pour over lettuce, endive, cooked broccoli raab, steamed escarole or spinach, Asian greens, or baby salad greens. Sprinkle with a pinch of red pepper flakes and garnish with the bacon bits. Chopped hard cooked eggs can be added, if desired. VARIATION: Alton Brown's Bacon Dressing- 3 tablespoon bacon fat 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper
HOT BACON DRESSING
A classic dressing for spinach salad, but it's also wonderful on other veggies like fresh green beans. Even the avowed green bean hater in the family tried them with this dressing and went back for seconds!
Provided by CCinSC
Categories Salad Dressings
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Fry bacon until crisp.
- Remove bacon from pan leaving fat.
- Set bacon aside.
- Add onion to bacon fat in pan and cook 5 minutes until onion is soft.
- Remove onion from pan leaving fat.
- Set onion aside with bacon.
- Pour bacon fat into measuring cup and add enough vegetable oil to equal 1/2 cup.
- Add fat/oil to cornstarch mixture and set aside.
- Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil.
- Add cornstarch mixture and cook until thickened about 1-2 minutes.
- Remove from heat and add bacon and onion.
- Serve while warm.
Nutrition Facts : Calories 327.2, Fat 14.5, SaturatedFat 4.8, Cholesterol 21.8, Sodium 275.9, Carbohydrate 42.5, Fiber 0.9, Sugar 35.9, Protein 4.3
OUR FAMILY'S PENNSYLVANIA DUTCH POTATO SALAD
This is truly a family tradition during the summer months. My mom makes it the best - I don't care how many times we follow the recipe - her's always tastes best - must be her touch of love that adds to the flavor. (Note: the cooking time includes boiling the potatoes and making the dressing)
Provided by HokiesMom
Categories Salad Dressings
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the 6 slices of bacon in fry pan until crisp, remove from pan and drain on paper towels before dicing. Reserve the bacon drippings in a small measure from these 6 slices. Then cook the remaining 2-4 slices until crisp, remove from pan and drain on paper towels but do not reserve this additional drainings.
- Cook potatoes in boiling water until just tender -- do not overcook.
- Cool potatoes slightly then peel and cut into medium sized chunks and place into a large bowl.
- Add onions, celery, salt and pepper to potatoes and mix lightly (so you do not break up the potatoes).
- Mix vinegar, sugar and water with cooled bacon drippings in the fry pan.
- Heat mixture just to simmering - over a medium heat.
- In another bowl, crack open egg and beat well with a whisk.
- Very slowly, add the dressing mixture to the beaten egg, whisking constantly.
- Pour dressing over potatoes and then add bacon and mix lightly.
- Serve warm.
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