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Get Jalapeno, Bacon and Cheddar Cornbread Recipe from Food Network
Get Jalapeno, Bacon and Cheddar Cornbread Recipe from Food Network
Ingredients:
cornmeal, flour, brown sugar, baking powder, salt, smoked bacon, jalapeno chiles, buttermilk, vegetable oil, eggs, white cheddar, butter
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Get Bacon Fat-Fried Potato Peels Recipe from Food Network
Get Bacon Fat-Fried Potato Peels Recipe from Food Network
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Get Balsamic Soaked Bacon Wrapped Scallops Recipe from Food Network
Get Balsamic Soaked Bacon Wrapped Scallops Recipe from Food Network
www.delish.com
Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
www.delish.com
Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich, or served with roasted pork.
Ingredients:
smoked bacon, onion, fennel bulb, thyme, garlic, smith apple, fennel seeds, lemon juice, lemon, sugar, fennel fronds
cooking.nytimes.com
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food Remember: the main goal is creaminess.
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food Remember: the main goal is creaminess.
www.allrecipes.com
This classic Mexican condiment is super simple to make.
This classic Mexican condiment is super simple to make.
www.chowhound.com
This sticky bun recipe takes a buttery briochelike dough and covers it in a gooey maple-bacon topping.
This sticky bun recipe takes a buttery briochelike dough and covers it in a gooey maple-bacon topping.
Ingredients:
milk, water, eggs, sugar, salt, flour, butter, bacon, brown sugar, heavy cream, maple syrup, pecan
www.allrecipes.com
Single malt Scotch whiskey is the sole ingredient for the marinade for these rib-eye steaks. Select thick steaks with good marbling for this recipe.
Single malt Scotch whiskey is the sole ingredient for the marinade for these rib-eye steaks. Select thick steaks with good marbling for this recipe.
Ingredients:
steaks, scotch whiskey
www.chowhound.com
This simple spinach salad recipe is a mix of healthy spinach, crispy bacon, and toasted pecans, for a most satisfying salad.
This simple spinach salad recipe is a mix of healthy spinach, crispy bacon, and toasted pecans, for a most satisfying salad.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
green cabbage, riesling, bacon, coriander, black peppercorns, white pepper, salt plus, fatback, onion
cooking.nytimes.com
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most
Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions With less liquid, this gratin is more foolproof than most