Type what you have

Ingredients

• ✓ bacon
• ranch dressing mix
• mayonnaise
• green onion
• red potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled.
2. 2 Meanwhile, stir ranch dressing mix, mayonnaise, and green onion together in a small bowl. Cover, and refrigerate for at least an hour to allow flavors to blend.
3. 3 Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Set bacon aside to cool.
4. 4 Add mayonnaise mixture to potatoes and toss to coat. Crumble bacon into the bowl, and stir briefly. Serve.

By 8BREAK

Ingredients

• ✓ bacon
• red potato
• sour cream
• ranch dressing mix
• green onion
• cheddar cheese

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Ingredients

• ✓ bacon
• cauliflower
• broccoli
• sunflower seed
• red onion
• salad dressing
• white wine vinegar
• white sugar

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. Drain bacon slices on paper towels; crumble.
3. 3 Combine bacon, cauliflower, broccoli, sunflower seeds, and onion in a large bowl.
4. 4 Whisk salad dressing, sugar, and vinegar together in a jug until blended. Pour over cauliflower mixture and toss to coat.
5. 5 Refrigerate salad and allow to chill before serving.

By Tom

Ingredients

• ✓ bacon
• medium seashell pasta
• tomato
• onion
• ranch dressing
• black pepper
• romaine heart

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
3. 3 Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp.
4. 4 Remove from the pan and drain on paper towels; crumble and set aside.
5. 5 Combine cooked pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat.
6. 6 Mix in lettuce. Top with remaining bacon.
7. 7 Enjoy!

By Kristy Hopkins

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Combine bacon, broccoli, raisins, onion, and sunflower seeds in a large bowl.
3. 3 To make the dressing: Whisk mayonnaise, sugar, and red wine vinegar together in a small bowl until dressing is smooth.
4. 4 Pour over broccoli mixture and stir to coat.

By readycooker

Ingredients

• ✓ bacon
• egg
• iceberg lettuce
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ bacon
• curry powder
• red wine vinegar
• dijon mustard
• vegetable oil
• salt
• pepper
• spinach
• mushroom

Instructions

1. 1 Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
2. 2 In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
3. 3 In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
4. 4 In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

By JENNIFERT

Ingredients

• ✓ bacon
• butternut squash
• olive oil
• onion
• romaine lettuce
• pecan
• raisin
• maple syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Ingredients

• ✓ bacon
• iceberg lettuce
• red onion
• green pea
• cheddar cheese
• cauliflower
• mayonnaise
• parmesan cheese
• white sugar

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. Drain bacon slices on paper towels; crumble and set aside.
3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
5. 5 Drizzle dressing over salad and refrigerate until chilled.
6. 6 Serve and enjoy!

By Leah Mae

Ingredients

• ✓ bacon
• potato
• sour cream
• cheddar cheese
• mayonnaise
• chive
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
3. 3 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.
4. 4 Dice cooled potatoes and place into a large bowl.
5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather

Ingredients

• ✓ bacon
• baby artisan lettuce
• chicken breast
• cherry tomato
• mini pepper
• ranch dressing
• avocado
• tortilla strip
• pollo asado seasoning

Instructions

1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Ingredients

• ✓ bacon
• mayonnaise
• honey
• sugar
• salt
• black pepper
• green pea
• celery
• cheddar cheese
• onion

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. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
3. 3 Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
4. 4 Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.
5. 5 Enjoy!

By CarolTyson

Ingredients

• ✓ bacon
• potato
• onion
• white vinegar
• water
• white sugar
• salt
• black pepper
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a large pot and add water to cover by at least 1 to 2 inches; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, and set aside to cool.
3. 3 While the potatoes are cooking, place bacon in a large, deep skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet.
4. 4 Cook onion in the bacon grease over medium heat until browned, 6 to 8 minutes. Add vinegar, sugar, water, salt, and pepper to the pan and bring to a boil.
5. 5 Once boiling, add potatoes, and 1/2 of the crumbled bacon. Cook until heated through, 3 to 4 minutes.
6. 6 Transfer warm potato salad to a serving dish and sprinkle remaining crumbled bacon over top. Garnish with parsley and serve warm.

By Angela Louise Miller

Ingredients

• ✓ bacon
• broccoli
• cheddar cheese
• red onion
• mayonnaise
• red wine vinegar
• white sugar
• black pepper
• salt
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly browned, 8 to 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Combine bacon, broccoli, cheese, and onion in a large salad bowl.
4. 4 Whisk mayonnaise, red wine vinegar, sugar, pepper, salt, and lemon juice together in a small bowl until well combined.
5. 5 Pour over salad and toss well until broccoli is coated.
6. 6 Cover and refrigerate until ready to serve.

By casken63aolcom

Ingredients

• ✓ bacon
• pineapple juice
• red wine vinegar
• olive oil
• black pepper
• salt
• romaine lettuce
• pineapple
• macadamia nut
• green onion
• coconut

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
2. 2 Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
3. 3 Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

By Marianne G

Ingredients

• ✓ bacon
• red potato
• olive oil
• olive oil
• apple cider vinegar
• salt
• black pepper
• garlic
• white sugar
• green onion
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place potatoes in a large bowl; add 2 tablespoons olive oil and toss to coat.
3. 3 Cook on the preheated grill until tender, about 30 minutes. Cool, 10 to 15 minutes, cut into quarters, then place in a large bowl.
4. 4 Whisk ½ cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until smooth; pour over potatoes. Add bacon, green onions, and parsley; toss until evenly coated.

By Aunt-Nay

Ingredients

• ✓ bacon
• black-eyed pea
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• parsley
• garlic
• red wine vinegar
• balsamic vinegar
• olive oil
• salt
• black pepper
• cumin

Instructions

1. 1 Combine black-eyed peas, bell peppers, onion, jalapeño chiles, parsley, and garlic in a large bowl.
2. 2 Whisk red wine vinegar and balsamic vinegar together in a small bowl; gradually pour in olive oil, whisking constantly until thoroughly blended. Stir in salt, black pepper, and cumin.
3. 3 Pour dressing over pea salad, tossing to coat evenly. Cover and refrigerate until completely chilled, about 3 hours. Just before serving, stir in bacon.

By Julie Cleaves McLaughlin

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