869 s bacon cheese Recipes

bacon, cream cheese, softened, mayonnaise, swiss cheese, shredded, green onions, finely chopped, buttery round crackers, crushed

bacon, cream cheese with chives and onions, softened, mayonnaise, swiss cheese, green onions, finely chopped, fresh coarse ground black pepper , to taste (optional), garlic powder, buttery crackers, crushed

bacon, cooked and chopped, mayonnaise, sugar or 2 tbsp splenda substitute, cheddar cheese, grated

bacon, cream cheese, softened, minced clams, drops hot pepper sauce (e.g. tabasco), or to taste, worcestershire sauce, lemon juice

bacon , cooked until crispy, self-rising flour (see note ), salt, black pepper, cheddar cheese, shredded, scallions, chopped, butter, very cold, buttermilk, egg , for wash, sea salt (optional)

potato , green chili, bacon and cheese cream soup with onions, water, chicken bouillon cubes, russet potatoes, medium to large dice about 1/2 to 3/4 of an inch square, yellow onion small dice , 1/4 inch, chopped dried parsley or fresh if you have it, unsalted butter or your favorite low cal substitute, chopped green chilies , if you have them fresh great, canned evaporated milk, bay leaf, accent , optional, oscar mayer real bacon bits, white american cheese or use low fat

green onions (1 bunch), lean bacon, ground beef (93% lean), cheese (4 mexican or whatever kind you like), black pepper, adobo seasoning (goya brand, usually found in the international food isle of the store by hispanic foods. if you can ), garlic, minced, barbecue sauce (bull s eye brand, doesn tsp have high fructose corn syrup)

russet potatoes , scrubbed and cut into pieces, butter, thick sliced bacon, chopped onion, cottage cheese, chopped green onion, shredded cheddar cheese, salt and pepper to taste, butter , cut into pieces, shredded cheddar cheese, paprika, for garnish

bacon , cooked until crisp, cooled and drained on paper towels, cream cheese, softened, miracle whip, shredded parmesan cheese, shredded sharp cheddar cheese, garlic powder, onion powder, worcestershire sauce

neufchatel cheese, softened, turkey bacon, cooked and crumbled, fresh parsley, minced, scallions, minced, stalks celery, halved

bacon (thick slices), brown sugar, ground beef (85% lean or 90 % lean), cheese curds (preferably shatto dairy) or 3/4 cup mozzarella string cheese, chopped, salt & fresh ground pepper, good quality hamburger buns, thick slices ripe tomatoes (optional), white onions (optional), iceberg lettuce leaves (optional)

bacon, hamburger, bacon grease, onion, red, chopped, tomatoes, diced, drained, mushroom, sliced, eggs, milk, seasoning salt, brown mustard, bread, divided, cheddar cheese, divided, avocado, diced for garnish

bacon pieces, cheese, cream of mushroom soup, margarine or butter, onion, pepper to taste, potatos, salt to taste

bacon, for garnish, extra-sharp white cheddar, grated, grated extra-sharp yellow cheddar, black pepper, cayenne pepper, mayonnaise, neelys bbq seasoning , recipe follows, chopped scallions, for garnish, self-rising cornmeal, self-rising flour, sugar, eggs, lightly beaten, buttermilk, melted butter , plus 1/4 tbsp cold butter, chopped onion, seeded and chopped jalapeno, salt and freshly ground black pepper, green chiles, drained and chopped, white sugar, paprika, onion powder

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)

liquid egg substitute (like egg beaters original), fat-free non-dairy liquid coffee creamer (like coffee-mate original fat free), reduced-fat swiss cheese, chopped, fat-free cheddar cheese, shredded, turkey bacon , extra lean (like the kind by jennie-o), mushroom , portabellos, chopped, fuji apple, finely chopped, reduced-fat parmesan cheese, grated

bacon (can use more or less bacon), onion, chopped, minced garlic (to taste), stalks celery, chopped, green pepper, chopped, mushroom soup, undiluted, grated parmesan cheese (can use more ), milk (use half of the can of the mushroom soup), cooked converted white rice (i use uncle ben s converted rice for this), canned mushroom slices, drained, salt and pepper