Type what you have

Ingredients

• ✓ bacon
• potato
• onion
• white sugar
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ bacon
• potato
• egg
• escarole
• apple cider vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
4. 4 Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.

By Karen

Ingredients

• ✓ bacon
• red potato
• sweet onion
• garlic
• vinegar
• water
• white sugar
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with water; season water with salt and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes; drain. Put potatoes in a slow cooker.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels. Crumble bacon and add to potatoes.
3. 3 Return skillet to medium heat and reheat bacon drippings. Cook and stir sweet onions in the drippings until translucent, 5 to 7 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more. Pour onion mixture over the potatoes and bacon.
4. 4 Stir vinegar, water, sugar, and salt together in a bowl; pour over the potato mixture. Stir potatoes gently to mix.
5. 5 Cook on Low, stirring occasionally, 3 to 4 hours.

By Barb0607

Ingredients

• ✓ bacon
• potato
• chicken broth
• white vinegar
• oil
• onion
• dill
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

By Lish Cook

Ingredients

• ✓ bacon
• potato
• celery
• green onion
• mayonnaise
• vinegar
• sugar
• mustard
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain. Transfer to a large baking dish.
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 sprinkle over potatoes.
4. 4 Cook celery and green onion in the skillet over medium heat, stirring, until celery is tender, about 5 minutes; transfer to the baking dish.
5. 5 Whisk mayonnaise, vinegar, sugar, mustard, salt, and black pepper together in a bowl until smooth; pour over potatoes and toss to combine. Sprinkle potato mixture with Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted, 20 to 35 minutes.

By LizgraEva

Ingredients

• ✓ bacon
• butter
• yellow onion
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ bacon
• potato
• mustard powder
• water
• onion
• white sugar
• water
• cider vinegar
• celery
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ bacon
• aluminum foil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking.
3. 3 Place bacon side by side on the ridged foil.
4. 4 Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

By John Mitzewich

Ingredients

• ✓ bacon
• egg
• ranch dressing

Instructions

1. 1 Place eggs into a large saucepan in a single layer and fill with water to cover eggs by 1 inch. Cover the saucepan and bring to a boil over high heat. Remove from heat and let eggs stand in hot water for 15 minutes. Drain. Cool eggs under cold running water. Peel once cold. Halve eggs lengthwise and scoop yolks into a medium bowl. Mash yolks with a fork until smooth.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool.
3. 3 Add chopped bacon and ranch dressing to mashed yolks; mix until well combined. Spoon into egg white halves. Arrange on a tray and refrigerate before serving, at least 30 minutes.

By SHARON1026

Ingredients

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

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.
2. 2 Spread peanut butter on a slice of white bread, and cover with cheese slice and bacon. Top with the other piece of bread. Spread butter on both sides of the sandwich, and pan-fry in a skillet over medium heat until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side. Serve hot.

By Ricky Cooks

Ingredients

• ✓ bacon
• potato
• egg
• onion powder
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet.
2. 2 Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
3. 3 Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.

By Rae

Ingredients

• ✓ bacon
• beet
• red swiss chard
• pea
• feta cheese

Instructions

1. 1 Place the beets into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 30 minutes.
2. 2 Meanwhile, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; transfer the bacon to a paper towel-lined plate to drain, reserving the bacon drippings in the skillet. Roughly chop the bacon and set aside.
3. 3 Add the drained beets and red Swiss chard to the reserved bacon drippings; cover the skillet, place over medium heat, and cook until the chard is tender, 3 to 5 minutes. Stir the chopped bacon and frozen peas into the beet mixture; continue cooking until the peas are cooked through, about 5 minutes. Sprinkle the feta cheese over the mixture; stir. Serve hot.

By BETHS387

Ingredients

• ✓ bacon
• broccoli
• sunflower seed
• green onion
• mayonnaise
• apple cider vinegar
• white sugar

Instructions

1. 1 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. Tear bacon into small pieces.
2. 2 Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
3. 3 Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

By Diana Bull

Ingredients

• ✓ bacon
• broccoli
• green onion
• cranberry
• mayonnaise
• honey
• cider vinegar

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
2. 2 Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate until cold, about 30 minutes.

By Anne Cassens

Ingredients

• ✓ bacon
• broccoli floret
• cheddar cheese
• vidalia onion salad dressing

Instructions

1. 1 Combine broccoli, Cheddar cheese, and cooked bacon in a bowl. Add dressing and stir to combine.
2. 2 Chill in the refrigerator for 2 hours, or until ready to serve.

By Polly Daugherty

Ingredients

• ✓ bacon
• butter
• bread
• cheddar cheese
• apple

Instructions

1. 1 Preheat a panini press.
2. 2 Butter 2 of the bread slices. Place 1 slice on the panini press, buttered-side-down. Arrange Cheddar cheese on the bread; lay unbuttered bread on top. Place bacon and apple on top; cover with the remaining slice of bread, buttered side-up. Close the press and cook until panini is browned, about 4 minutes.

By Karen

Ingredients

• ✓ bacon
• mayonnaise
• cajun seasoning
• egg
• cheddar cheese

Instructions

1. 1 Combine mayonnaise and Cajun seasoning in a medium bowl; go easy on the spice if you don't like a lot of heat. Add eggs and mash with a fork. Add Cheddar cheese and crumbled cooked bacon. Mix until thoroughly combined. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ bacon
• egg
• corn tortilla
• sweet corn kernel
• salsa

Instructions

1. 1 Fry the slice of bacon in a skillet over medium-high heat. Set aside. Reduce the heat to medium. Pour the egg into the skillet, and sprinkle with corn. Cook for less than 10 seconds.
2. 2 Lay the tortilla over the whole egg. After the egg is firm and attached to the tortilla, flip over, and lay the bacon on top. Put salsa over the bacon, and wrap. Remove from the skillet, cut into small pieces and serve hot.

By SCHULZR

Ingredients

• ✓ bacon
• iceberg lettuce
• cauliflower
• red onion
• mayonnaise
• sugar
• parmesan cheese
• black pepper

Instructions

1. 1 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. Chop into small pieces.
2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Ingredients

• ✓ bacon
• rotini pasta
• avocado
• tomato
• ranch dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse under cold running water to cool.
2. 2 In a bowl, gently toss together pasta, avocado, tomato, dressing, and bacon. Chill until ready to serve.

By Sarah Ripley

Ingredients

• ✓ bacon
• bratwurst sausage
• prune
• toothpick
• bratwurst bun

Instructions

1. 1 Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
2. 2 Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
3. 3 Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
4. 4 Preheat an outdoor grill for medium-high heat.
5. 5 Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

By Heather

Ingredients

• ✓ bacon
• broccoli
• green onion
• sunflower seed
• raisin
• mayonnaise
• white sugar
• red wine vinegar

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Ingredients

• ✓ bacon
• broccoli
• cauliflower
• cheddar cheese
• red onion
• salad dressing
• white sugar
• white vinegar

Instructions

1. 1 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 and crumble.
2. 2 Stir broccoli, cauliflower, Cheddar cheese, and onion together in a large bowl.
3. 3 Whisk creamy salad dressing, sugar, and vinegar together in a separate bowl until sugar is dissolved; pour over broccoli mixture and toss to coat. Refrigerate salad for at least 30 minutes. Stir crumbled bacon into salad just before serving.

By Natalie Escue

Ingredients

• ✓ bacon
• broccoli
• red onion
• raisin
• white wine vinegar
• white sugar
• mayonnaise
• sunflower seed

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 In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. 3 Before serving, toss salad with crumbled bacon and sunflower seeds.

By JJOHN32

Ingredients

• ✓ bacon
• broccoli
• red onion
• raisin
• cashew
• mayonnaise
• brown sugar
• red wine vinegar

Instructions

1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Ingredients

• ✓ bacon
• mayonnaise
• cider vinegar
• white sugar
• broccoli
• raisin
• cashew
• red onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
2. 2 Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

By tignor

Ingredients

• ✓ bacon
• broccoli
• cheddar cheese
• onion
• mayonnaise
• white sugar
• cider vinegar

Instructions

1. 1 Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
2. 2 Just before serving, add dressing to the salad and toss to coat.

By Ken Scribner

Ingredients

• ✓ bacon
• red potato
• cheddar cheese
• green onion
• ranch-style dip

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes. Drain and refrigerate until cold, then cut into bite-size pieces.
2. 2 While the potatoes simmer, cook the bacon. Place the bacon in a large skillet; cook over medium-high heat until brown and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble.
3. 3 Combine the cooked potatoes, crumbled bacon, Cheddar cheese, and green onions in a large bowl. Fold in the ranch dip. Refrigerate overnight.

By ANGELOFRAA

Ingredients

• ✓ bacon
• beef hot dog
• hot dog bun
• swiss cheese
• barbecue sauce
• red onion

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
2. 2 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
3. 3 Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste.
4. 4 Lightly grill hot dog buns.
5. 5 To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

By Drink Spiller

Ingredients

• ✓ bacon
• butter
• parmigiano-reggiano cheese
• cheddar cheese
• sourdough bread

Instructions

1. 1 Mash together butter and Parmesan cheese in a small bowl until evenly blended.
2. 2 Make sandwiches by placing two slices of bacon and one slice of Cheddar cheese on half of the bread slices. Top with the remaining slices of bread.
3. 3 Heat a large skillet over medium heat. Spread some of the butter mixture on the top of each sandwich. Place sandwiches butter side down in the skillet. Spread the remaining butter mixture on the other sides. Cook until golden brown on each side, about 3 minutes per side.
4. 4 To serve, cut in half diagonally.

By nevadamommy