Type what you have

Ingredients

• ✓ bacon
• onion
• collard green
• chicken stock
• cayenne pepper
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ bacon
• collard green
• olive oil
• onion
• sea salt
• garlic

Instructions

1. 1 Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
2. 2 Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

By Paleo

Ingredients

• ✓ bacon
• onion
• green bell pepper
• cilantro
• garlic
• bay leaf
• black bean
• chicken broth
• vinegar
• salt
• black pepper
• hot sauce

Instructions

1. 1 Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
2. 2 Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

By TYLOR9

Ingredients

• ✓ bacon
• black bean
• water
• olive oil
• garlic
• onion
• tomato
• carrot
• parsley
• salt
• pepper

Instructions

1. 1 Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
2. 2 Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
3. 3 Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
4. 4 Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.

By Marlies Monika

Ingredients

• ✓ bacon
• beef tongue
• water
• black bean
• chipped beef
• chourico
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• cayenne pepper
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ bacon
• olive oil
• onion
• green onion
• garlic
• black bean
• ham hock
• ham
• bay leaf
• coriander
• salt
• pepper
• cilantro
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes.
3. 3 Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
4. 4 While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion.
5. 5 Cover with water and simmer until meat pulls off of the bone easily, about 1 hour.
6. 6 Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
7. 7 Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.
8. 8 Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.
9. 9 Stir in chopped cilantro and parsley just before serving.

By L Ireland

Ingredients

• ✓ bacon
• onion
• jalapeno pepper
• garlic
• water
• chicken broth
• black bean
• red wine vinegar
• sazon seasoning
• cumin
• oregano
• bay leaf
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Ingredients

• ✓ bacon
• ✓ bacon
• parsley
• onion
• garlic
• vegetable oil
• pig tail
• pig ear
• pork belly
• spicy sausage
• smoked sausage
• pig's foot
• pork ribs
• beef
• black pepper
• salt
• bay leaf
• black bean
• water

Instructions

1. 1 Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
2. 2 Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
3. 3 Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
4. 4 Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
5. 5 Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

By GraçaRibeiro

Ingredients

• ✓ bacon
• orange zest
• parsley
• bread crumb
• olive oil
• parsley
• black pepper
• salt
• cayenne pepper
• coriander
• cumin
• garlic
• onion
• sausage
• linguica sausage
• pork chop
• bay leaf
• beef
• water
• black bean

Instructions

1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ bacon
• vegetable oil
• water
• masa harina
• salt
• garlic
• monterey jack cheese
• green bell pepper
• tomato
• red pepper flakes
• oregano
• scallion
• white vinegar
• carrot
• cabbage
• salt
• chicken bouillon
• garlic
• onion
• green bell pepper
• cilantro
• water
• tomato sauce

Instructions

1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Ingredients

• ✓ bacon
• date
• almond

Instructions

1. 1 Place the air fryer close to an exhaust fan and preheat to 285 degrees F (140 degrees C).
2. 2 Place bacon onto a cutting board and slice in half crosswise. Stuff each date with 1 almond and wrap with 1/2 slice of bacon. Place the bacon-wrapped dates into the basket of the air fryer, end side down, not touching.
3. 3 Air fry until fat has been rendered, 10 to 11 minutes. Remove to a paper towel-lined plate to drain. Serve warm.

By Bren

Ingredients

• ✓ bacon
• shrimp

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap shrimp in bacon strips; secure with toothpicks.
3. 3 Cook on the preheated grill until bacon is fully cooked, flipping once, 3 to 4 minutes. Shrimp will be done when bacon is fully cooked.

By stacy candlish

Ingredients

• ✓ bacon
• pork chop
• processed cheese sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fry bacon in a large skillet over medium heat until cooked through but still flexible, 6 to 7 minutes. Remove from the heat and drain on a paper towel-lined plate.
3. 3 Wrap two slices of bacon around each pork chop and place into a baking dish. Top each chop with 1 tablespoon cheese sauce.
4. 4 Bake in the preheated oven until bacon is crispy and pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Ashley M

Ingredients

• ✓ bacon
• calf liver
• pork flavored seasoning coating mix

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
2. 2 Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
3. 3 Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

By LADYBARBER01

Ingredients

• ✓ bacon
• onion
• white vinegar
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ bacon
• onion
• green bean
• chicken bouillon

Instructions

1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Ingredients

• ✓ bacon
• sweet onion
• red snapper fillet
• soy sauce

Instructions

1. 1 Preheat an outdoor grill to medium-high heat.
2. 2 Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. 3 Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

By Curt Pond

Ingredients

• ✓ bacon
• buttery round cracker
• brown sugar

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and sprinkle desired amount of brown sugar over all.
3. 3 Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

By Gayle Woodle

Ingredients

• ✓ bacon
• mashed potato
• gouda cheese

Instructions

1. 1 Follow package direction and prepare mashed potatoes.
2. 2 Stir in bacon and cheese and serve.

By Idahoan

Ingredients

• ✓ bacon
• maraschino cherry
• toothpick

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Wrap each cherry with a bacon half, secure with a toothpick, and arrange on a baking sheet. Drizzle reserved cherry juice over wrapped cherries.
3. 3 Broil in the preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

By Aaron Jones

Ingredients

• ✓ bacon
• corn
• butter
• salt
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly brown; drain. Chop bacon, and set aside.
2. 2 Cut corn from cobs. There should be about 4 or 5 cups of corn kernels. Melt butter in a large skillet over medium heat. Add the corn, and cook for about 5 minutes, stirring constantly. Stir in the bacon and salt, and remove from heat.
3. 3 Spread a layer of the corn mixture into the bottom of a 2-quart casserole dish, then layer with tomatoes. Repeat layers twice, ending with tomatoes on the top.
4. 4 Bake uncovered in preheated oven for 30 minutes, or until corn is tender.

By Ronda Miller

Ingredients

• ✓ bacon
• white bread
• cream cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each slice of white bread in half horizontally; spread with cream cheese. Tightly roll each piece of bread with 1/2 a piece of bacon and secure with toothpicks. The bacon should be on the outside of the bread. Arrange roll ups in a single layer on a medium baking dish.
3. 3 Bake in the preheated oven until bacon is no longer pink and bread is lightly browned, about 30 minutes. Serve warm.

By Putertym

Ingredients

• ✓ bacon
• collard green
• onion
• garlic
• sugar

Instructions

1. 1 Place bacon in a large, deep pot; cook and stir over medium-high heat until evenly browned, about 10 minutes. Cook and stir collard greens, onion, garlic, and sugar into the cooked bacon. Cover pot and let mixture steam until collard greens are wilted, 3 to 4 minutes. Remove cover, raise heat to high, and cook until liquid is evaporated, about 5 minutes.

By Kim

Ingredients

• ✓ bacon
• shrimp
• barbecue seasoning

Instructions

1. 1 Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Line a jelly roll pan with extra heavy duty foil, and place baking rack in the pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning. Turn and sprinkle second side. Set aside for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. 4 Bake in the preheated oven until bacon is crisp and shrimp are tender, 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil--you can throw that away and only have to scrub the rack.

By Jan

Ingredients

• ✓ bacon
• hot dog
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Using a knife, make a slit along the entire length of the hot dog that's about 3/4 of the way through the hot dog. Break the cheese slice into 2 pieces and stuff each piece into the slit in the dog. Wrap the bacon slice around the hot dog in a spiral fashion, then secure all with a toothpick. Place on a cookie sheet or baking dish.
3. 3 Bake at 400 degrees F (200 degrees C) for 11 to 15 minutes, or until bacon is crisp.

By Goldie

Ingredients

• ✓ bacon
• chicken liver
• garlic salt

Instructions

1. 1 Preheat oven to Broil/Grill.
2. 2 Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
3. 3 Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

By DONNAJJ48

Ingredients

• ✓ bacon
• butter
• white bread
• american cheese
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. 2 Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

By Missy189

Ingredients

• ✓ bacon
• corn
• chili powder

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap 1 strip bacon around each ear corn, distributing evenly along cobs; sprinkle with chili powder.
3. 3 Wrap each ear in heavy-duty aluminum foil; grill until tender, 20 to 25 minutes.

By Bob

Ingredients

• ✓ bacon
• feta
• chicken breast
• tomato
• basil

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Let cool, then crumble into small pieces.
2. 2 Mix bacon and feta together in small bowl.
3. 3 Cut a 2 to 3 inch slit lengthwise in the side of the chicken breast creating a pocket, and fill with mixture. Secure shut with toothpicks.
4. 4 Place chicken in slow cooker, then add tomatoes and basil.
5. 5 Cook on High until chicken is no longer pink in the middle, about three hours.

By Stephen Wallace

Ingredients

• ✓ bacon
• chicken breast
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese.
4. 4 Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

By klf