Type what you have

Ingredients

• ✓ bacon
• bacon drippings
• 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
• green bean
• onion
• white sugar
• white vinegar

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

By ODIEZMA

Ingredients

• ✓ bacon
• sauerkraut
• white sugar
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside.
2. 2 In a medium saucepan heat sauerkraut with a little water over medium heat. Stir in crumbled bacon, sugar and 3 to 4 tablespoons of bacon drippings. Cook for 20 minutes, or until heated through. Season with salt and pepper to taste.

By ANITA G

Ingredients

• ✓ bacon
• kluski noodle
• cabbage
• onion
• hot pepper sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until tender but still slightly firm, 7 to 10 minutes. Drain well and set aside.
2. 2 Place bacon in a large, deep skillet over medium-high heat. Cook, stirring often, until evenly browned, 5 to 8 minutes.
3. 3 Add cabbage and onion to the skillet and cook until cabbage is wilted and tender, about 10 minutes.
4. 4 Gently mix noodles into cabbage mixture. Season with hot sauce.

By CINDY

Ingredients

• ✓ bacon
• egg noodle
• sour cream
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ bacon
• green bean
• pear
• water
• salt
• pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
2. 2 Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
3. 3 Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

By Marilyn Perzik

Ingredients

• ✓ bacon
• onion
• butter
• russet potato
• evaporated milk
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven over medium heat. Cover and cook until bacon begins to soften and render grease. Add onion and cook until soft and translucent. Remove the cover, and continue cooking until mixture caramelizes and turns a deep, golden brown.
3. 3 Remove from the heat and stir in butter until melted. Stir shredded potatoes into onion mixture. Add evaporated milk and eggs, and stir until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden on top, about 1 hour. If top browns too quickly, cover with foil. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

By J Sell SrJr

Ingredients

• ✓ bacon
• sauerkraut
• tomato
• sugar
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sauerkraut, tomatoes, sugar, bacon, and black pepper in a 9x13-inch casserole dish.
3. 3 Bake in the preheated oven until bubbly around the edges and caramelized on top, about 2 hours and 15 minutes.

By SHELLEY SHARPIN

Ingredients

• ✓ bacon
• butter
• flour
• salt
• cabbage
• sour cream

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ bacon
• onion
• egg noodle
• cabbage
• salt
• black pepper

Instructions

1. 1 Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

By Laura Burger Pozdol

Ingredients

• ✓ bacon
• onion
• green bell pepper
• corn
• pimento pepper
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet; cook and stir over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, leaving grease in the skillet.
2. 2 Stir onion and bell pepper into the skillet; cook until onion has softened and turned translucent, about 5 minutes. Add corn, pimento peppers, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper.

By ShayLa Haguewood

Ingredients

• ✓ bacon
• potato
• all-purpose flour
• egg
• baking powder
• salt
• brick cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
2. 2 Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
3. 3 Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
4. 4 Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

By WickedCreations

Ingredients

• ✓ bacon
• egg noodle
• butter
• onion
• cabbage
• garlic salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the egg noodles; return to a boil. Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes. Drain; return to the pot and stir in the butter.
2. 2 Meanwhile, 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.
3. 3 Place the onion into the skillet with the bacon grease, and cook and stir over medium heat until the onion begins to soften, about 2 minutes. Stir in the cabbage, and cook and stir until wilted, about 5 minutes. Chop the bacon, add it to the skillet, and cook until the cabbage is tender, about 10 minutes. Stir in the noodles, and continue cooking just until heated through.

By Kathryn Weidenheimer

Ingredients

• ✓ bacon
• ground beef
• turkey sausage
• tomato sauce
• tomato
• white sugar
• spaghettini

Instructions

1. 1 In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain.
2. 2 Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.

By Sara

Ingredients

• ✓ bacon
• onion
• russet potato
• flour
• evaporated milk
• egg
• salt
• pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, fry bacon pieces until crisp; remove to paper towels. Reserve half of bacon drippings, and set aside. Return skillet to stove; stir onions, and cook until soft and translucent.
3. 3 In a large bowl, stir together reserved drippings, bacon, onion, and potatoes. Mix in flour, evaporated milk, and eggs. Season with salt and pepper to taste.
4. 4 Pour into baking dish, and bake in a preheated oven until top is nicely brown, about 1 hour. Cut into squares, and serve with sour cream, if desired.

By JOENAUJOKAS

Ingredients

• ✓ bacon
• cabbage
• all-purpose flour
• caraway seed
• salt
• pepper
• white vinegar
• white sugar

Instructions

1. 1 Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
2. 2 Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

By Finn Roed

Ingredients

• ✓ bacon
• chicken thigh
• garlic
• green onion
• ginger
• salad dressing
• salt
• pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
2. 2 Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

By Val-Flowers

Ingredients

• ✓ bacon
• potato
• green bean
• onion
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Place the potatoes in to a pot and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Bring a separate pot of water to a boil. Add the green beans and cook for about 5 minutes. Drain.
2. 2 Fry the bacon in a large skillet over medium heat until crisp. Remove bacon and set aside. Fry onions in the bacon drippings until tender and browned. Remove them and set aside. Pour balsamic vinegar into the skillet and stir to release all of the browned bits from the bottom of the pan.
3. 3 In a large bowl, combine the green beans, potatoes, onions and bacon. Pour the balsamic vinegar over them and toss to coat. Season with salt and pepper.

By SunFlower

Ingredients

• ✓ bacon
• linguine pasta
• chicken breast
• salt
• tomato
• rosemary
• feta cheese
• black olive
• artichoke heart

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
3. 3 Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

By Sara

Ingredients

• ✓ bacon
• flank steak
• mustard
• onion
• dill pickle
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

Ingredients

• ✓ bacon
• sauerkraut
• caraway seed
• brown sugar
• apple
• cooking spray
• onion
• kielbasa sausage

Instructions

1. 1 Gather the ingredients.
2. 2 Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
4. 4 Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
5. 5 Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

By DOEMARK

Ingredients

• ✓ bacon
• potato
• cabbage
• onion
• milk
• salt
• pepper
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a saucepan with enough water to cover. Bring to a boil and cook until tender, 15 to 20 minutes. Drain.
3. 3 While pototoes are cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside. Reserve drippings in the skillet.
4. 4 Sauté cabbage and onion in drippings in the skillet over medium heat until soft and translucent, 10 to 15 minutes; cover the skillet to decrease cooking time if desired. Remove from heat.
5. 5 Mash potatoes with milk in a large bowl; season with salt and pepper.
6. 6 Fold in bacon, cabbage and onion.
7. 7 Transfer mixture to a large serving bowl. Make a well in the center of potato mixture and pour in melted butter. Serve hot.

By DianeF

Ingredients

• ✓ bacon
• kielbasa
• sweet onion
• brown sugar
• potato
• sauerkraut
• chicken broth
• apple
• beer
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and place into a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place into the bowl with bacon.
2. 2 Sauté onion in the pot until soft, 2 to 3 minutes. Crumble bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
3. 3 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to the manufacturer's instructions, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

By Shelly Exel-Miles

Ingredients

• ✓ bacon
• potato
• onion
• white wine vinegar
• white sugar
• kosher salt
• black pepper
• cayenne pepper
• parsley

Instructions

1. 1 Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
2. 2 Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
3. 3 Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 minutes more.
4. 4 Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
5. 5 Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
6. 6 Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.

By John Mitzewich

Ingredients

• ✓ bacon
• potato
• turnip
• butter
• milk
• nutmeg
• salt
• black pepper

Instructions

1. 1 Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
2. 2 Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

By ShonaD

Ingredients

• ✓ bacon
• onion
• potato
• cream-style corn
• sweet corn
• water
• salt
• black pepper
• half-and-half
• parsley

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
2. 2 Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
3. 3 Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
4. 4 Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

By QHuntress

Ingredients

• ✓ bacon
• sausage
• potato
• onion
• carrot
• chicken stock
• milk
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large Dutch oven over medium-high heat. Add sausages and bacon to the Dutch oven; cook until bacon is crisp. Reserve 1 tablespoon drippings in Dutch oven; drain and discard remaining drippings. Crumble bacon; halve sausages.
3. 3 Heat reserved drippings, crumbled bacon, and sausages in Dutch oven over low heat. Add potatoes, onions and carrots; cook and stir until onions soften, 7 to 10 minutes.
4. 4 Stir in stock and milk; bring to a simmer and cook until potatoes are fork-tender, 30 to 45 minutes. Season with salt and black pepper.

By wsf

Ingredients

• ✓ bacon
• cabbage
• vegetable oil
• onion
• celery
• green bell pepper
• white vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
2. 2 In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
3. 3 Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
4. 4 In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.

By dlynn

Ingredients

• ✓ bacon
• onion
• paprika
• garlic powder
• black pepper
• pork chop
• yellow bell pepper
• tomato
• beef broth
• sour cream
• egg noodle

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Ingredients

• ✓ bacon
• kluski noodle
• onion
• cabbage
• cottage cheese
• muenster cheese
• dill weed
• salt
• butter
• bread crumb
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly crispy, about 10 minutes.
3. 3 In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook kluski at a boil until nearly tender, about 7 minutes. Drain.
4. 4 Drain bacon slices on paper towels. Add onion to the bacon drippings in the skillet. Cook and stir over medium heat until softened, about 5 minutes. Add cabbage; reduce heat to low and simmer for 15 minutes.
5. 5 Stir cottage cheese, Muenster cheese, dill, and salt into noodles. Add bacon, onion, and cabbage and mix well. Turn all ingredients out into a 3-quart baking dish.
6. 6 Melt butter in the empty skillet and mix in bread crumbs to coat. Top noodle mixture with bread crumb mixture; sprinkle paprika on top.
7. 7 Bake in the preheated oven until golden brown on top and heated through, 25 to 35 minutes.

By LADDIE18