CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
- Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
- Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.
GYPSY BACON
Imagine a big Gypsy family sitting around a camp fire. They all hold these sticks in their hands and they're grilling chunks of bacon. It wasn't just the Gypsys who were eating it. Everyone did it. We ate it even at a school camp. It's our version of the American marshmallow on a stick. This kind of bacon can be bought at german ,romanian or hungarian deli .
Provided by littlemafia
Categories < 15 Mins
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Score the bacon in 1 inch square sections down to the rind.
- Skewer it on a long fork or stick and hold it over the fire until the bacon starts to cook and sizzle and the rind shrinks and curls up the bacon sections.
- Serve with bread.
- Optional:sprinkle paprika and serve with sliced raw onions.
HUNGARIAN EGG NOODLE, SAUERKRAUT, AND GYPSY BACON SOUP
Make and share this Hungarian Egg Noodle, Sauerkraut, and Gypsy Bacon Soup recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
- To serve, ladle the hot soup into heavy soup bowls.
Nutrition Facts : Calories 243.8, Fat 18.2, SaturatedFat 5.8, Cholesterol 31.5, Sodium 1203.4, Carbohydrate 13, Fiber 3.3, Sugar 2.7, Protein 8
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
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