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Because we shall be seeing so much more pork now, posting some bacon recipes. Feel free to add ;)


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Courtesy of Lucianne:

Bisquick Maple-Bacon Oven Pancake




  • 1 ½ cups Bisquick
  • 1 tbsp sugar
  • 2 eggs
  • ¾ cup milk
  • ¼ cup maple syrup(I have always used Karo)
  • 1 ½ cups shredded cheddar cheese(or your favorite type or blend)
  • 12 slices crisply fried and crumbled bacon



Heat oven to 425. Grease and flour (or spray with cooking spray) a 13x9 baking dish. Beat Bisquick, sugar, eggs, milk, syrup, and 1/2 cup of the cheese with whisk or hand mixer until smooth; pour into dish. Bake uncovered until wooden pick inserted in center comes out clean, 10 to 15 minutes. Sprinkle pancake with remaining cheese and the bacon. Bake uncovered until cheese is melted, 3 to 5 minutes longer. Serve with maple syrup if desired.

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Walworth County 4H:

Breakfast Casserole




  • 1 # cooked bacon
  • 6 eggs
  • 2 cups milk
  • 1 # american cheese, grated
  • slices of white bread, buttered



Fry bacon until crisp. Line a 9x13 pan or casserole with the buttered bread, butter side up. Mix up the eggs with the milk. Lay the bacon over the bread. Pour the egg/milk mixture over the bread and bacon. Sprinkle with grated cheese. Cover with foil and refrigerate for at least an hour. Bake, covered in a 350 oven for 45 minutes. Uncover and bake for another 15 minutes. Serve with juice and coffee/milk.

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Courtesy of Saveliberty:

Irene's German Potato Salad


6-8 servings


  • 5 bacon strips
  • ¾ cups chopped onion
  • 2 tbsp flour
  • cup cider vinegar
  • 1 cups water
  • ¼ cup sugar
  • 1 tsp salt
  • tsp pepper
  • 6 cups potatoes, sliced, cooked, and peeled



In a large skillet fry bacon until crisp, remove and set aside. Drain all but 2-3 Tbsp drippings, cook onion until tender. Stir in flour, blend well. Add vinegar and water, cook and stir until bubbly and thick. Add sugar and stir until it dissolves. Crumble bacon; gently stir in bacon and potatoes. Heat through, stirring lightly to coat potato slices. Serve warm.

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Frugal Gourmet

Pea Salad with Bacon


8 servings


  • dressing:
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tbsp parsley, chopped
  • to taste salt and pepper
  • to taste dried dill weed, (optional)
  • 1 20 oz bag frozen peas
  • 8 slices bacon
  • ¼ cup green onion, chopped
  • lettuce



Prepare the dressing by combining all its ingredients.


Rinse the peas in hot tap water until defrosted, drain and chill. Cook the bacon, and chop up. Mix a together with the onions, and serve on a lettuce bed.

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German Style Apples and Cabbage


12 servings


  • 4 cups water
  • 8 cups shredded red or green cabbage
  • 5 cups peeled and sliced Granny Smith apples
  • 4 slices bacon, chopped
  • 1 cup sliced onion
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • ½ tsp crushed fennel seed
  • ¼ tsp ground black pepper



In a large pot, heat water to boiling; add cabbage and apples. Simmer five minutes or until cabbage is barely tender. Drain and transfer cabbage and apples to serving bowl. In same pot, fry bacon two minutes. Add onion and cook until onion is tender and bacon crisps. Stir in vinegar, sugar and fennel seed. Cook two minutes. Stir mixture into cabbage and apples; serve warm.

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Courtesy of Savory Experiments

Bacon Fried Cabbage


Bacon Fried Cabbage is a great recipe using cabbage fried in bacon grease and lightly seasoned leaving it with lots of flavor and a little bit of crunch.



  • In a large skillet over medium heat, cooked cut bacon until just crispy. Drain and set aside, reserving 1 tablespoon rendered bacon grease.
  • Add onion to the still hot bacon grease, saute over medium heat until it starts to soften, approximately 4-5 minutes.
  • Stir in sugar, Kosher salt and ground pepper, cooking for an additional minute.
  • Add cut cabbage. I find it easier to toss using tongs instead of as spoon. Toss over medium heat until leaves start to wilt, but still have some snap.
  • Add bacon back into the mixture and serve.
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Lucianne's Beer and Brandy Baked Beans




  • 2 # great northern white beans
  • 1 large finely chopped onion
  • several cloves smashed garlic
  • ½ cup brown sugar
  • ½ cup ketchup&mustard
  • salt
  • 1 cup dark molasses
  • 2 bottles or cans light beer
  • 3 or 4 strips bacon



Soak the 2# (2 bags) of great northern white beans overnight. In the morning place 3 or 4 strips of bacon in the bottom of an earthenware crock. Metal doesnt work well with this.


Drain beans and pour into crock. Mix in remaining ingredients. Stir and place in 350 degree oven. This will take several hours but the smell will make it worth it. Every hour or so check the moisture level. At this point you can use water if the beans are looking a little dry.


By hour five the beans will have carmelized. Take them over. Place a couple more strips of bacon on top and pour in a cup of brandy. Return to oven until bacon looks cooked. Remove and eat hot, eat cold, eat on toast for breakfast. Its like candy and like no other beans you've ever toasted.

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  • 2 weeks later...


Pork Rillettes and Collard Greens

Misti Norris, Petra and the Beast

Growing up, Dallas chef Misti Norris’s favorite sandwich was American singles and turkey on white bread with mayonnaise. Now that her palate and skills have evolved, she’s pushing the boundaries of bread and cheese. The result is a sandwich she terms the embodiment of solace squished between two slices of bread. “It’s just a comfort food kind of thing,” she says. “It’s everything I like.” Rich and fatty pork rillettes are fried and topped with collard greens, cheese, and a dill pickle emulsion, then stacked between pan de cristal, or a country loaf if you prefer. The dish is rich, acidic, and akin to the locavore fare Norris serves at her Dallas restaurant.

For the pork rillettes:

1 kilogram (just over 2 pounds) pork shoulder

2 cloves garlic, cut in half horizontally
4 sprigs of thyme
1 cup pork fat

Potato starch for dusting
Salt to taste

  1. The day before you plan to eat, set pork shoulder in a baking dish or Dutch oven and cover with garlic and thyme. Cover with water, and braise in oven until tender, about 2 ½ to 3 hours at 325 degrees. Remove and let cool; once it’s cool enough to handle, drain, reserving cooking liquid. Add melted pork fat to cooked shoulder and shred. Add in 1 cup of cooking liquid. Mash together with your hands until combined. Line a loaf pan with parchment. Pour mixture in and press down to make sure there are no air pockets. Place in refrigerator overnight to set.
  2. The next day, cut a slice about ½-inch thick. Dust with potato starch and panfry in a cast-iron skillet.

For the collards:

1 medium onion, diced

2 cloves garlic, chopped
6 tablespoons butter
2/3 cup lemon juice
A big pinch of fennel seed
4 large bunches (about 10 cups packed) of collard greens

  1. In a medium pot, over medium heat, add onion, garlic, butter, and fennel.
  2. Sweat until the onions are translucent.
  3. Add the collards and cover, then turn heat down to low and stir every 10 minutes, until soft. (This will take up to 90 minutes.) Add lemon juice.
  4. Separate greens from liquid and reserve liquid.

For the dill pickle emulsion:

1 cup chopped or sliced dill pickle

2 egg yolks
1 cup jus from greens
Salt to taste
2 ½ cups grapeseed oil

  1. Add everything but the oil into the blender and puree until smooth.
  2. Slowly stream in oil until it thickens.

To assemble the sandwich:

  1. Toast bread of your choice.
  2. Spread dill pickle emulsion on each half, place rillettes down, add collards on top of that, and follow with Kentucky rose cheese, or your favorite white cheddar.



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