Swiss Style Pasta And Bacon Food

BACON-SWISS PENNE

Steps:

• Cook penne according to package directions., Meanwhile, in a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels; drain, reserving 4 teaspoons drippings. Crumble bacon and set aside., Saute chicken in butter and drippings until no longer pink. Add onions; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, peas, pepper, thyme and bacon., Drain penne; add to chicken mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

SPAGHETTI WITH BACON AND CHARD

Steps:

• Gather your ingredients.
• Place a large pot of water on to boil for pasta.
• Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
• Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
• Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
• Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
• Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
• Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
• Toast nuts while pasta cooks in small skillet over moderate heat.
• Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
• To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

BACON AND SWISS CHARD PASTA

Steps:

• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, cook bacon in heavy large pot over medium heat until beginning to crisp, about 10 minutes. Transfer to paper towels to drain. Drain all but 2 tablespoons bacon drippings from skillet. Add onion and saut over medium-high heat until softened, about 7 minutes. Add Swiss chard and sprinkle with salt and pepper. Add pasta cooking liquid to skillet. Toss until chard is wilted and tender, about 4 minutes. Sprinkle vinegar over; cook 1 minute.
• Add linguine and oil to sauce in pot and toss to coat. Transfer to large bowl. Sprinkle with bacon and cheese. Season to taste with salt and pepper.

CHARD & BACON LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

SWISS STYLE PASTA AND BACON

Steps:

• Preheat oven to 325°F
• Lightly grease a 12 × 8-inch baking pan; set aside.
• Cook pasta according to package directions, omitting salt.
• Drain in colander; set aside.
• Meanwhile, lightly saute the shallots until softened in just enough butter to keep them from sticking to the pan, set aside.
• Whisk together milk, flour, mustard, salt and pepper in large skillet. Cook and stir over medium heat until thickened, about 5 minutes.
• Remove skillet from heat; add shallots, Swiss cheese and whisk until smooth.
• Place the pasta in bottom of prepared pan.
• Pour sauce evenly pasta.
• Bake until almost heated through, about 20 minutes and top with the crumbled bacon.
• Heat for another 2-4 mins and remove from oven, serve hot.

PASTA WITH SWISS CHARD BACON AND LEMONY RICOTTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente.
• While the pasta cooks, preheat a large skillet over moderate heat. Add the olive oil and bacon, and cook until the bacon crisps, about 3 minutes.
• To the bacon add the garlic, onions, salt, pepper and red pepper flakes and cook, stirring frequently, for 5 minutes or until the onions are lightly caramelized.
• Add the chopped Swiss chard, toss to coat, and wilt the chard down.
• Turn the heat up to high and add the chicken stock. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes.
• In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place ¼ cup of the ricotta mixture in the bottom of 4 bowls. Set aside.
• Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute to let the juices absorb into the pasta.
• Turn the heat off and add the grated Parmesan cheese and toss to distribute. Serve immediately, dishing it up on top of the ricotta cheese. Stir before eating.

BACON CHOCOLATE CHIP COOKIES

Steps:

• Place two sheets of paper towels on a large plate, and set aside.
• Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet and fry until brown and crisp, about 6-8 minutes, flipping once.
• Transfer the bacon strips to the paper towel-lined plate and allow to cool for 2-3 minutes. Once cool enough to handle, crumble the bacon into small pieces and set aside.
• Place the softened butter, brown sugar, granulated sugar, and vanilla extract into the bowl of a stand mixer. Cream together the butter and sugars on medium speed until pale and fluffy, about 1 minute. Add the egg and continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.
• Add the flour, corn starch, baking soda, cinnamon, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula as needed.
• Add the chocolate and crumbled bacon to the bowl. Fold into the cookie dough until they are evenly distributed.
• Cover the bowl with plastic wrap and transfer the cookie dough to the refrigerator. Allow the dough to chill for at least two hours.
• Preheat the oven to 350°F.
• Line two large baking sheets with parchment paper or silicone baking mats.
• Form the cookie dough into 24 balls, and place on the lined baking sheets.
• Bake the cookies on middle rack of oven until they are just slightly golden brown on the edges and puffy on top, 10-13 minutes.
• Check to see that cookies are done. Remove from oven or add time as needed.
• Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before serving.

SWISS CHARD AND BACON PASTA

Steps:

• Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente according to package directions. Drain and keep warm. Meanwhile, for the Swiss chard, remove and slice the stems. Cut leaves in half lengthwise and thinly slice. Set aside. In a large skillet or Dutch oven cook bacon over medium-high heat for 4 - 5 minutes or until lightly browned. Add onion and cook, stirring, for 2 minutes. Add chard stems and cook 1 minute. Add chard leaves and cook, stirring, for 2 minutes or until wilted. Add pasta and oil; cook and stir until heated through. Top with Parmesan and serve.

GOAT'S CHEESE & BACON ROSTI

Steps:

• Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
• Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
• Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
• Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
• Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

PASTA WITH KIELBASA AND SWISS CHARD

Steps:

• Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
• Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
• Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

CARAMELIZED ONIONS AND SWISS CHARD RECIPE

Steps:

• Preheat your skillet on low and add your cooking fat.
• Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.
• Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan and are cooking. Adjust the heat if necessary, but keep it on low.
• Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.
• When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
• Season to taste with granulated garlic, salt and pepper. Serve warm