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Real Bacon Bits Recipes - Yahoo Recipe Search
YummlyThis is one of my favorite recipes! It has slowly evolved over the years and it is now perfect! Honestly sometimes I make it twice a week! I started out making spaghetti like most people and eventually decided I was over the jar of spaghetti sauce and needed to make something that tasted a little bit more real. Spaghetti is one of those recipes you really can play with if you use the right types of ingredients. Every time I made it I added add in new ingredients for example I started out using crushed tomatoes and various seasonings, oregano, basil, Italian seasoning garlic, etc. then decided to start adding red wine, sugar and fresh basil, onions, garlic sautéed. Recently a friend showed me a similar recipe where she used bacon as the main ingredient in a red pasta and it was incredible! So I decided to bring the bacon on board as well and it really paid off! The bacon is the definitely the key ingredient in this recipe hands down! Usually when I'm looking to spice up a bland recipe or try a new one for the first time I do research. I will look at several similar recipes and jot down the best ingredients in each (assuming they will all taste good together) and create a recipe that tastes amazing.Food.comI got the basic recipe from a friend and jazzed it up a bit. His recipe called for Bacon Bits and I used real bacon, baked in the oven. One of the best burgers I have made. I recommend baking the bacon in th oven instead of pan frying.Food.comI love pulled pork and had my doubts about a burger recipe with claims to compare. I was pleasantly surprised that this burger definitely does resemble the taste of our southern pulled pork and is actually a quite delicious & quick way to serve ground pork. I was impressed with the inventiveness of this recipe and how the bland taste of the ground pork was elevated by simply adding bits of smoky bacon and smearing with a rub. Obviously this will never be a substitute for real pulled pork, but in a pinch, when the mood strikes but lack of time persists, this succulent burger will certainly fit the bill! I have made these twice now, once using my George Forman Grill with excellent results. Steven Raichlen has done it again with this recipe! Other then a few personal changes, this is his recipe from Burgers. Although Pale Ales are the usual choice for BBQ dishes, I tend to lean more towards the Brown Ales with pulled pork (or versions of it); try it with an Abita Turbo Dog or Sam Smith’s Nut Brown. Make Ahead: The honey-mustard sauce can be made a day ahead of time and refrigerated, just reheat on low before serving.Food52Mid to late winter I always end up with some apples that are just not quite that sweet on their own. Glazed with some maple syrup and butter and combined with two of my other foods (bacon and cheese), there is a real winning combination. This makes me forget that winter goes on so long in Chicago. This recipe is a bit nostalgic in that it plays up the collaboration between bacon and maple syrup that has been happening on breakfast plates for years. I used a lightly sweetened tart dough, so the candy like bacon mixture and apples can shine. Also, I made enough for two tartlets, and I just freeze any leftover dough for more tarts or cookies later on. Leftover apples make a good start to a quick German apple pancake. Enjoy!Food.comA delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.Food52I've been having these long before I met bacon and brioche, and I am forever grateful for that. While there are dozens of sleek baos out there, the real deal is supposed to have an incredibly pillowy bun laced with a sweet aroma of milk. Needless to say, an healthy organic slab of full fat pork belly is the place to start, and a good rest overnight makes it that much more delicious. Just one more thing before we move on to the recipe; if the peanut butter and pork belly still seem a bit short of rendering a heart attack, I strongly recommend topping the whole with a crispy fried egg, sunny side up, of course.AllrecipesWho says real men don't eat quiche? I love this recipe given to me by my grandmother. Not for those on a diet, but guaranteed to satisfy.Food.comThis recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.Food.comUpdated after so-so reviews:D Posted for Zaar World Tour 2005. From an Australian recipe website. Prep time does not include cook time for rice. Although I've stipulated imitation bacon bits, you are welcome to use real bacon if you'd prefer. Update: I finally tweaked this to a satisfactory end, so if you'd still like to try this I recommend it. I reduced the soy sauce and allspice, and upped the mayonnaise a bit. I really don't like salads too big on mayonnaise, but I still thought this could do with a bit more. I also agreed that the allspice and onions were tasty together, and the vegetables added a pleasing sweetness. I think water chestnuts instead of the bacon bits would be nice too. Thanks if you try this again!
