Type what you have

Ingredients

• ✓ bacon
• onion
• tomato
• tomato sauce
• white sugar
• black pepper
• butter

Instructions

1. 1 Cook bacon in a Dutch oven over medium heat, stirring occasionally, until fat starts to render, about 2 minutes. Add onion; cook and stir until onion softened and turned translucent, about 5 minutes. Stir in diced tomatoes and tomato sauce; season with sugar and black pepper. Simmer until sauce is reduced by at least one-fourth and up to one-third, 30 to 45 minutes. Stir in butter just before serving.

By Bud W

Ingredients

• ✓ bacon
• onion
• tomato
• tomato sauce
• cilantro
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly browned and grease forms in the skillet, about 5 minutes. Add onion; cook and stir onion in bacon grease until onion is transparent, 5 to 10 minutes, while continuing to cook bacon until crisp and browned. Remove bacon from the skillet to drain on a paper towel-lined plate; crumble.
2. 2 Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.

By Andrea

Ingredients

• ✓ bacon
• ground beef
• onion
• celery
• carrot
• beef broth
• red wine
• white wine
• crushed tomato
• milk
• pasta

Instructions

1. 1 Brown beef, bacon, onion, celery and carrots in a large saucepan over medium-high heat until browned and crisp, about 10 minutes.
2. 2 Add broth; simmer until evaporated, scraping browned bits from bottom of pan.
3. 3 Stir in tomatoes and milk. Simmer over medium-low heat until sauce is thickened, about 15 minutes. Serve over pasta.

By Contadina

Ingredients

• ✓ bacon
• butter
• yellow onion
• salt
• brown sugar
• sherry vinegar
• thyme
• black pepper
• cayenne pepper
• water
• balsamic vinegar
• olive oil

Instructions

1. 1 Place a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour crisped bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
2. 2 Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.
3. 3 Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.
4. 4 Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.
5. 5 Store in an airtight container.

By John Mitzewich

Ingredients

• ✓ bacon
• vegetable oil
• onion
• green pepper
• ground beef
• mushroom
• tomato sauce
• tomato paste
• garlic powder
• oregano
• white wine
• sugar
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Ingredients

• ✓ bacon
• onion
• garlic
• alfredo sauce
• water
• roma tomato

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Drain all but about 2 tablespoons bacon drippings from skillet. Cook and stir onion with bacon in reserved drippings until onion is translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, 2 minutes.
2. 2 Pour Alfredo sauce into onion-bacon mixture; rinse jar with the water and pour into skillet. Stir sauce with a wooden spoon, thoroughly scraping any brown bits of food from bottom of the skillet. Bring sauce to a simmer; add tomatoes. Simmer sauce until flavors blend, about 5 minutes.

By Brigette Anderson

Ingredients

• ✓ bacon
• spinach
• penne pasta
• olive oil
• garlic
• tomato

Instructions

1. 1 Place spinach into a colander in the sink; set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
3. 3 While penne is cooking, heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp. Add garlic and cook for about 1 minute. Stir in tomatoes; cook until heated through.
4. 4 Drain hot pasta over spinach in the colander so it wilts. Transfer spinach-pasta mixture to a large serving bowl. Top with bacon-tomato mixture and remaining 1 tablespoon olive oil; toss until evenly combined.

By Jean Tagliere

Ingredients

• ✓ bacon
• pear
• basil pesto
• pizza crust
• mozzarella cheese
• goat cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir bacon in a large skillet over medium heat until completely browned, about 10 minutes; remove bacon with a slotted spoon to a plate lined with paper towel to drain.
3. 3 Spread pesto over the pizza crust to cover in a thin layer to within 1/2 inch of the edges. Sprinkle about 1/2 the mozzarella cheese over the pesto. Arrange bacon pieces and pear slices atop the cheese; dot with crumbled goat cheese and top with remaining mozzarella cheese.
4. 4 Bake in preheated oven until the cheese is melted, 9 to 10 minutes.

By Oranginaghb

Ingredients

• ✓ bacon
• smoked sausage
• onion
• garlic
• water
• chicken soup base
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place bacon and onion in a large saucepan and cook over medium heat until onion is almost clear. Remove bacon and crumble. Set aside.
4. 4 Add garlic into the pan with onion and cook together, about 1 minute. Add water, chicken soup base, and potatoes, simmer 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer, about 5 minutes, and serve.

By Nancy

Ingredients

• ✓ bacon
• seashell pasta
• onion
• tomato
• tomato sauce
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.
2. 2 Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.

By Allrecipes Member

Ingredients

• ✓ bacon
• fettuccini noodle
• egg
• parmesan cheese
• heavy cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. 3 Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. 4 Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.

By Shannon1975

Ingredients

• ✓ bacon
• green onion
• garlic
• green bean
• tomato
• basil
• oregano
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels.
3. 3 Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
4. 4 In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar.
5. 5 Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

By Jenna McGarvey

Ingredients

• ✓ bacon
• penne pasta
• garlic
• broccolini
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain bacon on paper towels, leaving drippings in the skillet.
3. 3 Add 1/2 of the garlic to bacon drippings in the skillet and cook over medium-low heat for 3 minutes, stirring frequently. Add broccolini and continue to cook and stir until broccolini is tender but still bright green, 3 to 4 minutes. Stir in remaining garlic; season with salt and pepper. Add pasta to the skillet and stir to coat. Remove from heat and mix in Parmesan cheese. Crumble in bacon; toss again and serve.

By SKILLETZILLA

Ingredients

• ✓ bacon
• egg
• heavy cream
• parmesan cheese
• fettuccine pasta
• butter
• parsley
• black pepper

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
2. 2 Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.

By Jackie M

Ingredients

• ✓ bacon
• egg
• milk
• butter
• salt
• black pepper
• green onion
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). If you don't have a 10-inch oven-proof skillet, lightly grease a 7x11-inch baking dish.
2. 2 Place bacon in a large oven-proof skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble and set aside.
3. 3 Whisk eggs, milk, melted butter, salt, and pepper together in a bowl; pour into oven-proof skillet or prepared baking dish. Sprinkle with green onions and crumbled bacon. Cover with Cheddar cheese.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

By Mildred Marie Martin

Ingredients

• ✓ bacon
• pork sausage
• onion
• garlic
• chicken broth
• red potato
• red pepper flake
• kale
• sour cream
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ bacon
• sourdough bread
• butter
• grilled chicken strip
• mozzarella cheese
• avocado
• tomato
• basil pesto

Instructions

1. 1 Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
2. 2 Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
3. 3 Reassemble sandwiches and cut in half. Serve immediately.

By thedailygourmet

Ingredients

• ✓ bacon
• mild sausage
• red pepper flakes
• onion
• garlic
• chicken broth
• potato
• heavy cream
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Cook Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
3. 3 Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes.
4. 4 Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
5. 5 Stir in chicken broth and bring to a boil over high heat.
6. 6 Add potatoes and simmer until fork tender, about 20 minutes.
7. 7 Reduce heat to medium; stir in cream, cooked sausage, and spinach.
8. 8 Cook and stir until spinach has wilted and sausage is warmed through; serve.

By souporsweets

Ingredients

• ✓ bacon
• lasagna noodle
• cream cheese
• egg
• provolone cheese
• cottage cheese
• garlic powder
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ bacon
• potato
• water
• garlic
• red pepper flakes
• salt
• black pepper
• swiss chard
• egg
• parmesan cheese

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
3. 3 Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
4. 4 Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
5. 5 Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
6. 6 Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ bacon
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• spinach
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ bacon
• butter
• beef short rib
• salt
• black pepper
• beef broth
• lemon juice
• red wine
• oregano

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
3. 3 Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
4. 4 Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

By Kimber

Ingredients

• ✓ bacon
• smoked sausage
• potato
• onion
• garlic
• kale
• chicken bouillon powder
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange sausage links onto a baking sheet; bake in the preheated oven for 25 minutes, or until cooked through. Cut in half lengthwise, then cut at an angle into 1/2-inch slices.
3. 3 Place onions and bacon in a large saucepan; cook and stir over medium heat until bacon is crispy and onions are tender. Remove bacon and crumble; set aside.
4. 4 Add garlic; cook for 1 minute. Add bouillon powder, water, and potatoes; simmer for 15 minutes.
5. 5 Add crumbled bacon, sausage, kale, and cream. Simmer for 4 minutes and serve.

By MARBALET

Ingredients

• ✓ bacon
• mild sausage
• red pepper flake
• onion
• garlic
• chicken broth
• potato
• kale
• heavy cream

Instructions

1. 1 Cook and stir Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until sausage is browned and crumbly, 10 to 15 minutes. Transfer sausage mixture to a bowl.
2. 2 Stir bacon into the same Dutch oven and cook over medium heat until bacon is crisp, about 10 minutes. Drain fat, leaving a few tablespoons of drippings in the Dutch oven.
3. 3 Stir onion and garlic into bacon; cook and stir until onions are soft and translucent, about 5 minutes. Pour chicken broth into bacon mixture; bring to a boil. Stir potatoes and kale into broth; cook until potatoes are tender and soup is flavorful, about 15 minutes.
4. 4 Stir sausage and heavy whipping cream into soup, reduce heat to medium, and cook until soup is heated through, about 5 minutes more.

By Rosemary Baker

Ingredients

• ✓ bacon
• marinara sauce
• egg
• bread crumb
• flank steak
• salt
• black pepper
• cheese blend
• vegetable oil

Instructions

1. 1 Pour marinara sauce into the slow cooker and set on High to warm.
2. 2 Combine eggs and bread crumbs in a small bowl. Sprinkle both sides of the flank steak with salt and pepper. Pat bread crumb mixture over one side of flank steak, leaving a 1-inch border around the edges. Top bread crumbs with bacon slices and sprinkle with shredded cheese. Starting from one long side, tightly roll flank steak into a log. Use string or toothpicks to secure the log in 4 or 5 places.
3. 3 Heat oil in a heavy skillet. Sear prepared flank steak log in hot oil until well browned on all sides, about 10 minutes; transfer to warm sauce in the slow cooker and spoon sauce over steak log to cover.
4. 4 Turn slow cooker to Low; cook steak log until very tender, 6 to 8 hours. Remove string/toothpicks before slicing. Serve with marinara sauce.

By bobthecook1

Ingredients

• ✓ bacon
• penne pasta
• olive oil
• butter
• garlic
• black pepper
• chicken breast
• heavy cream
• parmesan romano cheese blend
• colby jack cheese
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
3. 3 Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
4. 4 Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5. 5 While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes.
6. 6 Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
7. 7 Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer.
8. 8 Add drained pasta and stir until coated with sauce.

By Marc

Ingredients

• ✓ bacon
• spaghetti
• olive oil
• onion
• garlic
• vermouth
• parmesan cheese
• whipping cream
• egg
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, 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. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
3. 3 Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
4. 4 Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

By ShaneRyan

Ingredients

• ✓ bacon
• spaghetti
• asparagus
• garlic
• parmesan cheese
• egg yolk
• greek yogurt
• salt
• black pepper
• half-and-half
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
3. 3 Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
4. 4 Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
5. 5 Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
6. 6 Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

By lutzflcat

Ingredients

• ✓ bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• sour cream
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ bacon
• penne pasta
• chicken thigh
• garlic salt
• herbes de provence
• butter
• all-purpose flour
• milk
• fontina cheese
• parmesan cheese
• provolone cheese
• sun-dried tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
3. 3 Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
4. 4 Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

By thedailygourmet