By Adams Media
It's a truth of existence: Bacon makes every little thing larger. And whereas others may perhaps dream of consuming this smoky meat at each meal, this publication makes it a fact with fifty recipes for any time of day. From twists on savory breakfast favorites to exceptionally indulgent truffles, this impossible to resist assortment will convey you simply how effortless it's to include your loved one meat into each plate with succulent bacon recipes like:
- Bacon breakfast sausage
- Jalapeno bacon cornbread
- Bacon-wrapped chicken
- Bacon mac and cheese
- Bacon butterscotch cupcakes
Read or Download Bacon!: From Bacon Tacos to Bacon Mac N' Cheese, 50 Sizzling Recipes! PDF
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Additional resources for Bacon!: From Bacon Tacos to Bacon Mac N' Cheese, 50 Sizzling Recipes!
Mix on low speed for 3 minutes, then increase the speed to medium and mix for 5 minutes or until the dough forms a smooth ball. Check the hydration of the dough. It should be moist and sticky but it should not stick to your fingers. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place into a large bowl that has been sprayed with nonstick cooking spray. Spray the ball, and then cover the bowl with plastic wrap. Let stand until the dough has doubled in bulk, about 11⁄2 hours.
Chopped fresh herbs are a superb addition to these grits, or you could experiment with different cheeses, sauces, or crumbled meats. Apple Bacon Fritters with Bourbon Glaze Yields 2 dozen Regular doughnuts will not be enough after you sink your teeth into these sweet and salty fritters! The glaze is spiked with a little bourbon, but you could use apple liqueur, apple juice, or cola instead. 2 cups all-purpose flour 2 tablespoons packed light brown sugar 1 teaspoon baking powder 1⁄2 teaspoon salt 1 teaspoon cinnamon 1⁄4 teaspoon allspice 1⁄4 teaspoon cardamom 1⁄8 teaspoon nutmeg 11⁄4 cups buttermilk 2 teaspoons vanilla extract, divided use 2 eggs, yolks and whites divided 2 Granny Smith apples, peeled, cored, and diced, about 2 cups 6 strips thick-cut apple wood smoked bacon, cooked crisp and chopped Oil for frying 1⁄4 teaspoon powdered unflavored gelatin 3 tablespoons water 2 tablespoons bourbon 1⁄4 cup maple syrup 1 pound powdered sugar In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, allspice, cardamom, and nutmeg.
To test for doneness, insert a paring knife into one of the potatoes. If it slips in with just a little resistance the potatoes are done. Drain the potatoes and set aside. In a heavy skillet over medium heat cook the diced bacon until it is browned and crisp, about 8 minutes. Add the potato, Canadian bacon, onion, and bell pepper. Cook until the peppers and onions are tender and the potatoes are fully cooked and tender, about 10 minutes. Add the garlic, red pepper flakes, thyme, salt, and pepper; cook until the garlic and thyme are fragrant, about 5 minutes.
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