Hartsons Bacon Boiled Amazingly Simple And Quick Recipes

Steps:

• Add 6 slices of uncooked bacon to deep pan.
• Add 1/2 cup water to pan (may add more or less; just cover the bacon). Bacon will move with your fingers easily to position next to each other.
• Cook on high setting until water boils rapidly.
• Reduce heat to medium-high until water is boiled from pan.
• Reduce heat to medium-low; flip bacon.
• Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing.
• Drain on paper towel.
• Serve as desired.

Steps:

• Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
• While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
• Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.

Steps:

• Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
• Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
• Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
• Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

Steps:

• :.
• Add one half ½ cup of Champagne of choice to a Champagne glass and fill to the top with Grapefruit Juice. Begin sipping while you cook your flag masterpiece as directed below (this is for the cook, ingredients not listed in recipe but great for the chef)!
• Wash then cut Strawberries lengthwise. Discard first and last cut to the side (it's great for snacking while you're cooking). Set aside remaining slices.
• Wash Blueberries. Discard flawed blueberries. Set aside selected blueberries.
• Egg Mixture: Beat eggs and place in small dish, large enough to hold egg mix and one or more bread slices (to be added later).
• Add and mix Vanilla extract and Milk.
• Bacon: Begin Cooking bacon and set aside for finishing touches later. I recommend cooking the bacon in a fashion to prevent it from curling. Here is my suggestion: Here's a recipe for Bacon - Boiled [Amazingly Simple and Quick] from Food.com: http://www.food.com/recipe/bacon-boiled-amazingly-simple-and-quick-531699?nl=email_share.
• Place one or more pieces of Hawaiian Bread slices in egg mixture. Flip. Coat both sides so egg mixture adheres to bread slices but does not over saturate (Important so inside is not soggy).
• Heat frying pan at medium temperature until drops of water quickly sizzle/evaporate. Add small amount of butter to frying pan (this will add to the French toast crispness).
• Place Hawaiian bread slices coated with egg mix onto frying pan. Cook both sides until lightly brown (about 4 minutes per side). I recommend cooking an extra piece and checking for doneness before getting ready to cook the rest for your dinner guests.
• Plate two pieces of finished cooked bread (French toast), staggered.
• Add three (3) rows of three (3) across blueberries to upper left corner of each slice of French toast.
• Add row of Strawberry Slices end to end across to piece of French toast starting where the blueberry's first row stopped.
• Add a row of whipped cream from a can to each slice of French toast below the line of strawberries.
• Continue to alternate Strawberry/Whipped cream rows to bottom of French toast.
• Add cooked piece of bacon vertically from the top of the left side of each piece of French Toast.
• Serve.