Posts Tagged: cheese

Bacon Bits — Comments Off
2
Oct 09

Bacon & Cheese Dip

bacon-cheese-dipINGREDIENTS:

  • 16 slices bacon (about 12 ounces), diced, fried and well drained
  • 16 ounces cream cheese, cubed, room temperature
  • 4 cups shredded cheddar cheese
  • 1 cup half-and-half
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • dash hot sauce

INSTRUCTIONS:

  1. Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot.
  2. Taste and adjust seasonings, add bacon, and keep on low to serve.
  3. Serve with cubed or sliced French bread or other dippers.

Source: http://southernfood.about.com/

Bacon World — Comments Off
26
Sep 09

Bacon and Cheese Frittata

bacon-and-cheese-frittata
INGREDIENTS:

  • 5 strips bacon
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 large eggs
  • 1/2 cup grated Fontina cheese
  • 2/3 cup crumbled goat cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS:

  1. Preheat the oven to 325°. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.
  2. Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.
  3. In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10-inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.
  4. Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.

Source: http://rachaelraymag.com/

EDIT: Oops, forgot the source!

Bacon Bits — Comments Off
17
Sep 09

Bacon and Cheese Quiche

bacon-cheese-quicheINGREDIENTS:

  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut in small pieces
  • 2 to 3 tablespoons ice-cold water
  • 8 strips lean bacon, cooked and crumbled
  • 4 large eggs
  • 1 1/2 cups half-and-half or whole milk
  • 1/4 teaspoon dried leaf thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded sharp Cheddar cheese

INSTRUCTIONS:

  1. Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
  2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
  3. In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.
Bacon World — Comments Off
17
Sep 09

Bacon and Cheese Chicken

bacon-and-cheese-chickenINGREDIENTS:

  • 2 small Desiree potatoes, quartered
  • 3 teaspoons olive oil
  • 1 single chicken breast fillet, trimmed
  • 1 slice Swiss cheese, quartered
  • 2 bacon rashers, rind removed, halved lengthways
  • 1 carrot, peeled, sliced, steamed
  • 2 baby squash, quartered, steamed

INSTRUCTIONS:

  1. Preheat oven to 230°C. Line a baking dish with baking paper. Place potatoes in baking dish. Drizzle with 2 teaspoons oil. Season with salt and pepper. Toss to coat in oil. Roast for 20 minutes or until golden. Reduce oven to 200°C.
  2. Cut a pocket lengthwise through middle of chicken, making sure not to cut all the way through. Push cheese into pocket. Wrap bacon around chicken. Secure with toothpicks. Season with salt and pepper.
  3. Heat remaining 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 to 2 minutes each side or until golden. Add chicken to potatoes. Roast both for 10 minutes.
  4. Serve chicken with potatoes and steamed carrot and squash.