638 bacon lettuce tomato and with cheese Recipes

bacon , cut into 1-inch pieces, fusilli, milk, turmeric, cream cheese, orange cheddar cheese, finely shredded (about 8 oz), tomatoes, quartered (about 1 cup), salt and pepper, plain yogurt, apple cider vinegar, head romaine lettuce, thinly sliced (about 6 cups)

bacon strips, onion, finely chopped, garlic cloves, minced, worcestershire sauce, salt, pepper, ground turkey, olive oil, heat-and-serve rolls, mayonnaise, sharp american cheese spread, onion powder, garlic powder, chili powder, lettuce leaves, tomatoes, thinly sliced

bacon strips, lettuce leaves, rye or pumpernickel bread, prepared chicken salad, swiss cheese, tomato, honey mustard salad dressing

bacon , crisply cooked and crumbled, lettuce, shredded cheddar cheese, tomato, chopped, mayonnaise, flour tortillas

sour cream, mayonnaise, cream cheese, room temperature, shredded cheddar cheese, chopped onion, diced green pepper, tomato, seeded and diced, bacon , cooked crisp, cooled and drained, garlic powder, black pepper , to taste, shredded lettuce (to garnish ) (optional)

bacon, parmesan cheese shredded, yellow cornmeal, ground black pepper, green tomato (about 2 tomatoes), olive oil, mayonnaise, bread toasted, red lettuce leaves

bacon (about 1/2 lb.), sourdough bread , each 4 by 6 inches and 1/2 inch thick, sliced jack cheese with chilies, whole green chilies, drained and torn into strips, firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and sliced, salt, eggs, milk, butter or margarine, leaves red-leaf lettuce, rinsed and crisped (optional)

lettuce and radicchio mix, toasted walnuts, grilled chicken breast, cooked bacon crumbled, tomatoes diced, blue cheese crumbled, red onion diced, balsamic vinaigrette dressing

bacon, chopped, blue cheese crumbles, extra virgin olive oil, sour cream, hot sauce, ripe avocados, juice of 1 lemon, salt and pepper, hard boiled eggs, chopped, tomatoes, chopped, hearts of romaine lettuce, leaves cleaned, dried and separated

bacon, eggs, beefsteak tomatoes, leaves lettuce, provolone cheese, toasted french bread, mayonnaise, salt and pepper

bacon, ground beef, chopped red onion, chopped fresh cilantro, seasoning salt , such as lowry s, salt and freshly ground black pepper, cheddar, pepper jack cheese, hamburger buns, pickle slices, leaves bibb lettuce, tomato, mustard , mayonnaise and ketchup, for serving

bacon, ripe avocados, sliced, lemon juice, cooked chicken, diced, chopped celery, creamy bleu cheese salad dressing, minced chives, head romaine lettuce, tomatoes, cut in wedges, pitted black olives

percent ground sirloin, bacon, eggs, american cheese, kaiser egg buns, butter, lettuce leaves, tomato, red onion

bacon, head lettuce, tomatoes, sliced thin, purple onions or 1 onion, the size of a golf ball, blue cheese, crumbled, vegetable oil, white vinegar, white sugar, salt, pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

whole avocado , semi-firm, kosher salt and pepper, flour, egg, beaten, panko breadcrumbs, grated parmesan cheese, olive oil or canola oil, for frying, field greens or mixed baby lettuces and spring greens, grape tomatoes, shaved parmesan cheese, cooked bacon, crumbled, honey, white balsamic vinegar (can sub red), garlic clove, minced, fresh squeezed lime juice, salt and pepper, ranch dressing, sriracha asian garlic sauce

head lettuce, frozen peas , keep frozen, parmesan cheese, grated in can, tomatoes, cut into wedges, onion, diced, sugar, celery, sliced thin, mayonnaise , must use hellman s, eggs, hard boiled and sliced, water chestnuts, sliced, bacon, fried and crumbled (not bacon bits)