BUTTERNUT, BACON AND APPLE HOTDISH
Provided by Molly Yeh
Time 1h40m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the filling: Lay the bacon in a large oven-safe skillet (I like to use a cast-iron pan or braiser) and turn the heat to medium. Cook, flipping once, until crisp on both sides, about 7 minutes total. Remove from the heat and place on a paper towel-lined plate to drain and cool slightly.
- Drain half the bacon grease from the skillet, leaving just enough to coat the skillet. Add the onions and turn the heat to medium-high. Saute until soft, about 10 minutes. Add the squash, thyme, some salt, a few turns of pepper and a few pinches of crushed red pepper and cook, stirring occasionally, 10 more minutes. Add the wine and broth. Roughly chop the bacon and add it to the skillet along with the apples. Bring the mixture to a light boil, then reduce the heat to low and simmer for 15 to 20 minutes, while you make the biscuits.
- For the biscuits: Preheat the oven to 425 degrees F.
- Whisk together the flour, baking powder and salt in a bowl. Add the butter and, using a food processor, pastry cutter or your hands, incorporate the butter until the mixture is the consistency of raw oatmeal. Mix in the cream until the mixture comes together to form a dough. Turn it out onto a floured work surface, pat it out to 3/4-inch thick and then cut out round biscuits, re-rolling scraps as needed.
- Turn off the heat before dotting the top of the skillet with the biscuits. Brush the biscuits with the beaten egg and top with black pepper. Bake until the biscuits are golden brown, cooked through and flaky, about 25 minutes. Remove from oven and serve right from the skillet!
BACON AND CHEESE HOT DISH
Make and share this Bacon and Cheese Hot Dish recipe from Food.com.
Provided by Lyman8
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni.
- Cut bacon into small pieces and fry until almost done. Drain off grease, add onion and finish cooking.
- Mix salt, pepper and tomato sauce, then add cooked bacon and onion.
- Put cooked macaroni in a 13x9 inch pan then pour tomato mixture over macaroni, top with cheese.
- Bake at 350 for 30-40 minute.
Nutrition Facts : Calories 879.7, Fat 58.6, SaturatedFat 21.3, Cholesterol 99.6, Sodium 2636.8, Carbohydrate 61.3, Fiber 5.3, Sugar 13.5, Protein 27.7
BACON-BROCCOLI MAC AND CHEESE
Take normal mac and cheese to the next level with steamed broccoli, crispy bacon and Gouda and cheddar cheeses.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.
- In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.
- Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.
- Bake uncovered 15 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 650, Carbohydrate 61 g, Fat 1/2, Fiber 5 g, Protein 33 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1470 mg
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- Add olive oil to a hot skillet and cook the onions, garlic, ground beef. Season with salt and pepper and add the Worcestershire sauce, tomato paste, and beef broth. Once the meat mixture starts to bubble, add the add frozen vegetables and cook until the vegetables begin to soften. Place the mixture into a baking dish.
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