Type what you have

Ingredients

• ✓ bacon fat
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• chicken broth
• water
• pinto bean
• oregano
• salt
• onion
• vegetable oil
• chipotle pepper
• black pepper
• salt
• flap steak
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Ingredients

• ✓ bacon fat
• turnip
• bacon
• brown sugar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add turnips; cook in boiling water until tender but still firm, 10 to 15 minutes. Drain and transfer to a serving bowl to cool.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside. Reserve 4 tablespoons bacon fat.
3. 3 Add bacon, brown sugar, and reserved bacon fat to turnips in the bowl; mix well.

By Karen

Ingredients

• ✓ bacon fat
• water
• sugar
• molasses
• red pepper flake

Instructions

1. 1 Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
2. 2 Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
3. 3 Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.

By Amy Turner

Ingredients

• ✓ bacon fat
• egg
• milk
• water
• salt
• whole wheat flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
2. 2 Beat eggs in a large bowl. Stir in milk, water, salt, and bacon fat until well blended. Gradually stir in flour to make a stiff dough. Pinch off pieces of the dough and roll into 2 inch balls. Place on prepared baking sheet.
3. 3 Bake in preheated oven for 35 to 40 minutes. Cool on racks. Store in a covered container in the refrigerator.

By JUSTJEN33

Ingredients

• ✓ bacon fat
• all-purpose flour
• salt
• black pepper
• whole milk

Instructions

1. 1 Gather all ingredients.
2. 2 Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
3. 3 Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
4. 4 Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
5. 5 Serve hot on a biscuit.

By Nancy Smith

Ingredients

• ✓ bacon fat
• onion
• garlic
• bread
• milk
• chicken broth
• egg
• parsley
• sea salt
• worcestershire sauce
• mustard
• herb seasoning
• black pepper
• ground beef
• pork sausage

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease rimmed baking sheets lightly.
2. 2 Heat bacon fat in a pan over medium heat. Saute onion and garlic in the hot pan until soft, 5 to 7 minutes. Remove from heat and allow to cool.
3. 3 While mixture cools, cut the loaf of bread in half horizontally. Scoop out the white bread, leaving a boat-like shell of crust; save crust for pizza bread or garlic toast. Tear white bread into pieces (should yield 5 to 6 cups) and place into a bowl.
4. 4 Combine milk, chicken broth, and eggs in a bowl. Pour over the torn bread. Mash bread into small pieces with your fingers. Stir in cooled onion and garlic; mix well. Add parsley, salt, Worcestershire, mustard, Italian seasoning, and pepper. Mix very well.
5. 5 Combine ground beef and sausage in a large mixing bowl using your hands. Add bread mixture, about 1 cup at a time, mixing well with your hands between each addition, until all is combined evenly.
6. 6 Form meatballs and place on the prepared baking sheets.
7. 7 Bake until meatballs are browned and no longer pink in the centers, about 30 minutes.

By Hayley Ryczek

Ingredients

• ✓ bacon fat
• ketchup
• brown sugar
• applesauce
• maple syrup
• molasses
• garlic powder
• onion powder
• mustard
• allspice
• chili powder
• worcestershire sauce
• nutmeg
• apple cider

Instructions

1. 1 Stir ketchup, brown sugar, applesauce, maple syrup, molasses, bacon fat, garlic powder, onion powder, mustard powder, allspice, chili powder, Worcestershire sauce, and nutmeg together in a large saucepan over medium heat until thoroughly combined. Bring to a boil, then reduce heat and let simmer for at least 1 hour, adding apple cider if a thinner consistency is desired.
2. 2 Remove from the heat and let cool slightly, about 15 minutes.
3. 3 Use a funnel to pour BBQ sauce into a clean, sterilized 32-ounce bottle or container. Seal and store in the refrigerator for up to one week.

By Millim

Ingredients

• ✓ bacon fat
• cream cheese
• creme fraiche
• green onion
• lime juice
• bacon
• water
• butter
• salt
• all-purpose flour
• egg
• jalapeno pepper
• cheddar cheese
• cayenne pepper
• black pepper
• vegetable oil

Instructions

1. 1 Make the dipping sauce: Mix cream cheese, crème fraîche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency.
2. 2 Make the puffs: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon.
3. 3 Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes.
4. 4 When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeño, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour.
5. 5 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
6. 6 Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack.
7. 7 Serve with dipping sauce garnished with a few green onion slices.

By John Mitzewich

Ingredients

• ✓ bacon fat
• egg
• shortening
• buttermilk
• cornmeal
• sugar
• all-purpose flour
• baking soda
• baking powder
• salt
• pork cracklin

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Grease a 9x9 inch square baking dish.
2. 2 In a medium bowl, mix together the egg, shortening and buttermilk. In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder and salt. Stir the dry ingredients into the wet ingredients until smooth, then stir in the pork cracklin's. Pour the batter into the prepared baking dish.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until center is set and the top is slightly brown.

By Brian Stowe

Ingredients

• ✓ bacon fat
• red onion
• venison
• pork
• beef
• chili powder
• cayenne pepper
• garlic
• cumin
• tomato sauce
• water
• tomato paste
• paprika
• parsley
• salt
• oregano
• masa harina

Instructions

1. 1 Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. 2 Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. 3 Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. 4 Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. 5 Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.

By Danno

Ingredients

• ✓ bacon fat
• beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• water
• beef base
• onion
• red bell pepper
• garlic
• tomato paste
• red pepper paste
• shallot
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ bacon fat
• lime
• cilantro
• avocado
• bay leaf
• cayenne pepper
• chili powder
• oregano
• cumin
• garlic
• lime
• yellow bell pepper
• red bell pepper
• onion
• tomato paste
• beef broth
• black pepper
• salt
• pork shoulder
• anaheim chile pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
3. 3 Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
4. 4 Season pork with salt and black pepper.
5. 5 Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
6. 6 Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
7. 7 Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.

By LUCHAPROV