Type what you have

Ingredients

• ✓ bacon drippings
• collard green
• salt
• water

Instructions

1. 1 Heat bacon drippings in a cast iron skillet over medium heat. Cook and stir greens in hot drippings until limp, tender, and significantly reduced in size, 1 to 4 minutes, depending on how tough the greens are. Season with salt and serve straight from the skillet.
2. 2 If you prefer extra-tender greens, add 3 cups water to greens in the skillet; season with salt. Bring to a boil and cook for 1 hour, adding more water as needed.

By rjkuns

Ingredients

• ✓ bacon drippings
• pork link sausage
• all-purpose flour
• buttermilk
• salt
• black pepper

Instructions

1. 1 Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

By Yoly

Ingredients

• ✓ bacon drippings
• green bean
• mushroom
• salt
• black pepper
• bacon

Instructions

1. 1 Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
2. 2 Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.

By Yoly

Ingredients

• ✓ bacon drippings
• water
• ham hock
• pork shank
• cabbage
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
2. 2 Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
3. 3 Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat has been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
4. 4 Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

By Sandra Garth

Ingredients

• ✓ bacon drippings
• pork
• parsley
• carrot
• celery
• garlic
• bread crumb
• black pepper
• quail

Instructions

1. 1 Preheat the oven broiler.
2. 2 In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
3. 3 Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
4. 4 Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

By Cookiemonstor0909

Ingredients

• ✓ bacon drippings
• eggplant
• olive oil
• potato
• garlic
• bacon
• onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place eggplant halves, cut-sides up, onto a baking sheet; brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until soft, 30 to 35 minutes. Peel eggplant when cool enough to handle; set aside.
4. 4 Meanwhile, place potatoes and garlic in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5. 5 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer to paper towels to drain; reserve 1 tablespoon drippings in the skillet. Crumble bacon when cool; set aside.
6. 6 Add onion to drippings; cook and stir until soft and translucent, about 5 minutes. Set aside.
7. 7 Place eggplant, potatoes, garlic, and remaining 1 tablespoon olive oil in a large bowl; mash with a potato masher until smooth and thoroughly combined. Season with salt and black pepper. Top with onion and bacon; serve.

By peawormsworth

Ingredients

• ✓ bacon drippings
• bacon
• pork chop
• salt
• black pepper
• white wine
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate. Drain skillet, reserving about 2 tablespoons bacon drippings.
2. 2 Season pork chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. Pour white wine over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
3. 3 Chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork chops to a paper towel-lined plate to drain.
4. 4 Whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. Cook and stir until the sauce thickens. Pour sauce over pork chops to serve.

By shark77

Ingredients

• ✓ bacon drippings
• venison tenderloin
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg
• milk
• bread crumb
• cracker crumb
• lemon juice

Instructions

1. 1 Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
2. 2 Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
3. 3 Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
4. 4 Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

By Clint Wigen

Ingredients

• ✓ bacon drippings
• bacon
• ground beef
• bread crumb
• red pepper flake
• black pepper
• colby-jack cheese
• cooking spray
• colby jack cheese
• tomato
• avocado
• hamburger bun

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.
2. 2 Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.
3. 3 Preheat an outdoor grill for high heat.
4. 4 Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.
5. 5 About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

By The Bachelor Chef

Ingredients

• ✓ bacon drippings
• cauliflower stem
• cauliflower leaf
• chicken broth
• garlic
• shallot
• water
• onion
• spinach
• salt
• black pepper

Instructions

1. 1 Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
2. 2 Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.

By Libby Asteak

Ingredients

• ✓ bacon drippings
• pork roast
• butter
• garlic
• carrot
• parsley
• bay leaf
• salt
• pepper
• tomato paste
• sugar
• red wine
• mushroom

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
3. 3 Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

By JENNIFERK2

Ingredients

• ✓ bacon drippings
• bacon
• all-purpose flour
• kosher salt
• paprika
• chicken thigh
• red onion
• apple
• red cabbage
• red wine vinegar
• red wine
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook bacon in a large oven-safe or cast-iron skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate until cool; crumble bacon. Leave drippings in the skillet.
3. 3 Whisk flour, 1/2 teaspoon kosher salt, and smoked paprika together in a medium bowl until evenly combined; dredge chicken thighs in flour and shake off excess.
4. 4 Cook chicken in drippings in the skillet over medium heat until browned, about 5 minutes per side; transfer chicken to a plate.
5. 5 Drain and discard all but 1 tablespoon drippings from the skillet. Add onion and apple; cook and stir until onion is translucent and apple softened, about 5 minutes. Stir in cabbage and bacon; season with kosher salt. Cook, stirring often, until cabbage is softened, 5 to 8 minutes.
6. 6 Add vinegar and red wine to cabbage mixture; stir in brown sugar and cinnamon until well combined. Bring to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Place chicken thighs on cabbage in the skillet.
7. 7 Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

By HerbanSpoons

Ingredients

• ✓ bacon drippings
• fettuccine pasta
• bacon
• olive oil
• garlic
• onion
• shrimp
• italian seasoning
• black pepper
• tomato
• spinach
• tomato paste

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
2. 2 Brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. Drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. Stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. Stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. Mix in Italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
3. 3 With a spoon, move the shrimp to the outside of the skillet. Place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. Stir the spinach into the shrimp. Mix in the tomato paste if you prefer a thicker sauce. Serve over cooked fettuccine.

By Matt Zacek

Ingredients

• ✓ bacon drippings
• onion
• celery
• pork sausage
• sage
• paprika
• salt
• black pepper
• broccoli floret
• vegetable broth
• mashed potato
• corn
• green chili
• sour cream

Instructions

1. 1 Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
2. 2 While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
3. 3 Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.

By Norma Jean

Ingredients

• ✓ bacon drippings
• cream-style corn
• tomato
• chicken breast
• pork
• sweet corn
• ketchup
• tomato sauce
• water
• barbecue sauce
• worcestershire sauce
• hot sauce
• black pepper

Instructions

1. 1 Combine cream-style corn, tomatoes, chicken, pork, sweet corn, ketchup, tomato sauce, water, bacon drippings, barbeque sauce, Worcestershire sauce, hot sauce, and black pepper in a Dutch oven or stockpot.
2. 2 Simmer, stirring occasionally, over low heat until heated through, 20 to 45 minutes.

By Stacy

Ingredients

• ✓ bacon drippings
• beef oxtail
• onion
• garlic
• greek seasoning
• salt
• black pepper
• seasoning salt
• water
• shortening
• all-purpose flour
• browning sauce
• garlic powder

Instructions

1. 1 Place oxtails, onion, garlic, Greek seasoning, 1 tablespoon salt, 1 teaspoon pepper, and seasoning salt in a large stockpot. Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours. Remove from heat and reserve 2 cups broth.
2. 2 Warm bacon drippings or shortening in a skillet over medium heat. Add flour; cook and stir for 3 minutes.
3. 3 Stir in 2 cups reserved broth and browning sauce. Season with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens.
4. 4 Place oxtails in the skillet; stir to coat with gravy. Cook, stirring occasionally, over medium-low heat until warmed through, about 5 minutes.

By txnurselaw

Ingredients

• ✓ bacon drippings
• yellow onion
• celery
• garlic
• chicken broth
• black-eyed pea
• ham
• tomato sauce
• bay leaf
• paprika
• chili powder
• white pepper
• oregano
• salt
• black pepper

Instructions

1. 1 Heat bacon drippings in a large pot over medium heat. Cook onion and celery in the hot drippings until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth and peas and increase heat to medium-high.
2. 2 Add ham, tomato sauce, bay leaves, and 1/2 of the following spices: paprika, chili powder, white pepper, and oregano; bring to a boil. Reduce heat to low, cover, and simmer until beans are tender, about 1 hour 45 minutes. Add remaining spices and season with salt and black pepper. Cook, uncovered, for 30 minutes.
3. 3 Remove bay leaves before serving.

By Bobcat_Chef

Ingredients

• ✓ bacon drippings
• venison
• onion
• shiitake mushroom
• garlic
• red wine
• cognac
• brandy
• beef bouillon
• bay leaf
• rosemary
• thyme
• black pepper
• baby carrot
• cornstarch
• water

Instructions

1. 1 Melt bacon drippings in a large Dutch oven over medium-high heat. Add venison; sear, in two batches, until nicely browned. Transfer venison to a plate.
2. 2 Add onions, shiitakes, and garlic; cook until softened, 1 to 2 minutes. Stir in wine, cognac, and bouillon cube, simmer 30 seconds to remove alcohol flavor and dissolve bouillon.
3. 3 Add venison, bay leaves, rosemary, thyme, and black pepper; bring to a boil, then reduce heat to low. Gently simmer until venison is tender, about 2 hours, adding water as needed.
4. 4 Add baby carrots during the last 30 minutes of cooking. Dissolve cornstarch in 2 tablespoons water when venison is tender; stir into sauce to thicken.

By RUTHWARD

Ingredients

• ✓ bacon drippings
• all-purpose flour
• pork
• vegetable oil
• vegetable oil
• flour
• onion
• tomato sauce
• chili powder
• cumin
• garlic powder
• salt
• black pepper
• water

Instructions

1. 1 Place 3 tablespoons flour in a plastic bag. Add pork and shake to lightly coat with flour; set aside.
2. 2 Heat bacon drippings and vegetable oil in a Dutch oven over medium-high heat. Add pork and cook until meat is evenly browned, about 5 to 8 minutes.
3. 3 Stir in 1 tablespoon flour; cook and stir for 3 minutes. Stir in onion, tomato sauce, chili powder, cumin, garlic powder, salt, pepper, and water. Bring to a boil; reduce heat to medium-low and simmer until pork is just falling apart, about 1 1/2 to 2 hours.

By Ron Shepherd

Ingredients

• ✓ bacon drippings
• onion soup mix
• garlic
• soy sauce
• maple syrup
• worcestershire sauce
• mustard powder
• hot sauce
• beer
• prime rib roast
• garlic
• olive oil
• salt
• black pepper

Instructions

1. 1 To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
3. 3 Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
4. 4 Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
5. 5 Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).

By Brian Slowleigh

Ingredients

• ✓ bacon drippings
• onion
• beef stew meat
• ground beef
• red chile pepper
• chili powder
• garlic
• cumin
• paprika
• oregano
• tomato sauce
• water
• tomato paste
• parsley
• jalapeno pepper
• salt
• masa harina

Instructions

1. 1 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
2. 2 Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
3. 3 Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
4. 4 Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

By KIKI810

Ingredients

• ✓ bacon drippings
• all-purpose flour
• salt
• celery salt
• ginger
• garlic salt
• black pepper
• chuck roast
• onion
• tomato
• molasses
• water
• red wine vinegar
• carrot
• raisin
• rice

Instructions

1. 1 Combine flour, salt, celery salt, ginger, garlic salt, and pepper in a small bowl. Sprinkle mixture evenly over beef.
2. 2 Heat bacon drippings in a large, heavy-bottomed pot over medium-high heat. Add seasoned beef and brown, stirring as necessary. Drain excess fat.
3. 3 Add onions, diced tomatoes, molasses, water, and vinegar. Bring to a boil, then cover and simmer for 2 hours.
4. 4 Add carrots and raisins; simmer until carrots are tender, about 30 minutes. Serve with steamed rice.

By MaryLee

Ingredients

• ✓ bacon drippings
• flour
• salt
• pepper
• beef stew meat
• olive oil
• onion
• garlic
• carrot
• celery
• rice vinegar
• brown sugar
• beef broth
• ale
• parsnip
• turnip
• baby red potato
• parsley
• bay leaf

Instructions

1. 1 Heat bacon grease in a large pot over medium heat.
2. 2 Combine flour with salt and pepper. Coat beef cubes.
3. 3 Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
4. 4 Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
5. 5 Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

By CULINARYJEN

Ingredients

• ✓ bacon drippings
• oregano
• chervil
• parsley
• hot chile paste
• olive oil
• cayenne pepper
• lemon juice
• lemon zest
• rosemary
• black pepper
• chicken broth
• cranberry bean
• garlic
• salt
• shallot
• bacon
• olive oil

Instructions

1. 1 Cook and stir olive oil and bacon in a large skillet over medium heat until bacon is fully cooked and begins to crisp, 8 to 10 minutes. Drain off excess grease, leaving a teaspoon in the pan.
2. 2 Stir shallots and salt into cooked bacon; cook and stir over medium heat for 2 to 3 minutes. Add garlic and cook for 1 minute. Stir in beans, chicken broth, and black pepper. Bring to a boil, reduce heat to low, cover, and simmer until beans begin to swell, 20 to 25 minutes.
3. 3 Uncover and continue cooking bean and bacon mixture until liquid reduces and beans are tender, 5 to 10 more minutes. Add rosemary, lemon zest, lemon juice, and cayenne pepper. Adjust levels of salt and black pepper. Remove from heat, stir in extra-virgin olive oil, hot chile paste, and fresh herbs.

By John Mitzewich

Ingredients

• ✓ bacon drippings
• ✓ bacon drippings
• worcestershire sauce
• shrimp
• crabmeat
• white vinegar
• okra
• file powder
• tomato sauce
• tomato
• thyme
• bay leaf
• cajun seasoning blend
• hot pepper sauce
• salt
• sugar
• beef bouillon
• water
• andouille sausage
• garlic
• green bell pepper
• onion
• celery
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Make the roux: Whisk together flour and 3/4 cup bacon drippings in a large, heavy saucepan over medium-low heat until smooth. Cook roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
3. 3 Make the gumbo: Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until all vegetables are very finely chopped.
4. 4 Stir vegetables into roux, and mix in sliced sausage. Cook over medium-low heat, stirring constantly, until vegetables are tender, 10 to 15 minutes. Remove from heat and set aside.
5. 5 Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.
6. 6 Reduce heat to a simmer and mix in sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
7. 7 Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering gumbo.
8. 8 Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.
9. 9 Serve hot and enjoy!

By Mddoccook

Ingredients

• ✓ bacon drippings
• black pepper
• salt
• masa harina
• kidney bean
• paprika
• cumin
• adobo seasoning
• garlic powder
• cumin
• worcestershire sauce
• chili powder
• brown mustard
• beef bouillon granules
• tomato paste
• ground beef
• water
• garlic
• salt
• red onion
• onion
• bacon
• water
• ancho chile

Instructions

1. 1 Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
2. 2 Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
3. 3 Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
4. 4 Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
5. 5 Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.

By The Chowdah Chicks

Ingredients

• ✓ bacon drippings
• corn tortilla
• manchego cheese
• zucchini blossom

Instructions

1. 1 Melt bacon grease in a cast-iron or regular skillet over medium heat. Place tortillas side-by-side in the skillet; top each with 1 slice cheese and 3 zucchini blossoms. Fold tortillas in half.
2. 2 Cook until tortillas are lightly browned and cheese starts to melt, 2 to 3 minutes. Flip and cook until other side is crispy, lightly browned, and cheese has melted, about 1 minute more.

By Yoly

Ingredients

• ✓ bacon drippings
• bacon
• cabbage
• black pepper

Instructions

1. 1 Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
2. 2 Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.
3. 3 Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

By cmarten

Ingredients

• ✓ bacon drippings
• black bean
• onion
• liquid smoke
• molasses
• brown sugar
• jalapeno pepper

Instructions

1. 1 Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
2. 2 Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

By ReneeW

Ingredients

• ✓ bacon drippings
• bacon
• onion
• ham
• chorizo sausage
• pinto bean
• chipotle pepper
• garlic

Instructions

1. 1 Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
2. 2 Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
3. 3 Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.

By PBOTHWELL