BACON AND ONION BARBECUE SAUCE
A quick, easy, and tasty bbq sauce.
Provided by Chef Hunnah
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.
Nutrition Facts : Calories 53.8 calories, Carbohydrate 10.7 g, Cholesterol 1.2 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 272.9 mg, Sugar 8.3 g
BACON RANCH CHEESY BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Put the Monterey Jack, Cheddar, parsley, bacon and onion whites in a bowl and mix well.
- Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction to create small squares across the top of the loaf. Move slowly and use caution. Place the bread on a large sheet of aluminum foil.
- Stuff the cheese mixture in between the rows of squares. Mix the melted butter and ranch dressing, then drizzle over the top. Wrap the loaf in the foil and bake for 25 minutes. Open the foil and continue to bake until heated through and the cheese is melted and bubbly, another 10 minutes. Sprinkle with the onion greens and serve immediately.
CARAMELIZED ONION AND BACON PULL-APART BREAD
Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
- Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
- Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
- Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.
BACON-ONION BREAD
Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.
Provided by littleturtle
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Adjust oven rack to top third position, and pre-heat oven to 350°F.
- Coat 9"x5"x3" loaf pan with cooking spray.
- In a skillet, cook the bacon just until crisp.
- Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
- Discard all but 2 tablespoons of the bacon grease.
- Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
- In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
- Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
- Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
- Spoon batter into the prepared loaf pan, smoothing it on top.
- Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
- Turn out onto a wire rack to cool before slicing.
Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7
ONION AND BACON CHEESE SANDWICHES
Give everyday grilled cheese a boost! Top sandwiches with cooked bacon pieces and sliced onion.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat about 4 minutes, stirring occasionally, until almost cooked. Add onion. Cook 2 to 3 minutes, turning occasionally, until tender. Remove bacon and onion from skillet. Reserve 1 tablespoon drippings in skillet.
- To make each sandwich, layer cheese, bacon and onion between 2 bread slices. Place 2 sandwiches in drippings in skillet. Cover and cook over medium-low heat 3 to 5 minutes, turning once, until bread is crisp and golden brown and cheese is melted. Repeat with remaining sandwiches.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 3 g, TransFat 1 g
BACON ONION SANDWICHES
Make and share this Bacon Onion Sandwiches recipe from Food.com.
Provided by Julie Leo
Categories Lunch/Snacks
Time 8h15m
Yield 2 bread
Number Of Ingredients 4
Steps:
- Mix together the first three ingredients: refrigerate at least 8 hours.
- Spread mayonaisse mixture on bread, trim crusts if desired* cut bread in forths diagonally.
- *hint*when trimming crust from bread; use electric knife.
- Do the same for mutiple sandwiches.
- Stack, and let knife glide down.
- No more ragged or torn bread.
BACON & ONION TWO-CHEESE SPOON BREAD
No matter what meal you serve it for, this is bound to become a classic on your table. Spoon Bread has always been part of our family fare dating back to my grandfather. Hope you like it! UPDATE: : 09/09/09 Nurse Janey just let me know that I didn't give credit where credit was due - it was to Cooking Light Magazine - 2006 edition. I am so sorry that this wasn't caught sooner. :(
Provided by Manami
Categories One Dish Meal
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F.
- Combine milk, sugar, and red pepper flakes, if using, in a medium saucepan over medium-high heat.
- When mixture begins to simmer, gradually add cornmeal in a slow steady stream, stirring well with a whisk.
- Cool 3 minutes or until thickened and smooth, stirring constantly.
- Transfer cornmeal mixture to a large bowl.
- Add yolks; stirring with a whisk.
- Let mixture stand 10 minutes.
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add onion and saute 6-10 minutes or until tender.
- Add onion and bacon to cornmeal mixture.
- Stir cheeses into cornmeal mixture.
- Add salt and pepper now.
- Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat).
- Gradually stir one-third of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture.
- Using a rubber spatula, scrape cornmeal mixture into 1-1/2 quart souffle or deep baking dish coated with cooking spray.
- Bake for 50 minutes or until golden brown, and just set in center.
- DO NOT KEEP OPENING OVEN.
- Serve immediately.
- *Garnish with sour cream topped with chives or green onions chopped fine, to keep it savory.
- **I know many eat spoon bread with sugar or syrup or sour cream with sugar - whatever one chooses I am sure - it will be delightful.
Nutrition Facts : Calories 333.6, Fat 23, SaturatedFat 10.2, Cholesterol 94.7, Sodium 447.4, Carbohydrate 17.3, Fiber 1.3, Sugar 2.6, Protein 14.5
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