Bacon Cheddar Cheese Bread | Evil Shenanigans - Baking & Cooking Blog. When I was in England last Fall I fell in love. Not with a person, or even the land or the culture, however fantastic they all are. No, I fell in love with the bacon. In England they serve, almost exclusively, back bacon. If you have never had this kind of bacon before it is a glorious mix of lean meat, similar to Canadian Bacon, with a streaky tail, similar to our bacon in the US. Of course, my love knows no bounds and what are a few dollars compared to the comfort of a well cooked, meaty rasher of bacon?
Last year I received The Bacon Cookbook by James Villas. I did modify the recipe slightly by mixing the all-purpose flour with some whole wheat graham flour for a hearty texture and nutty flavor. While the bread baked the house smelled like bacon mixed with Irish soda bread. You can, of course, make this with out back bacon. You really must try this! Bacon Cheddar Cheese Bread Yield 1 – 10″ loafAdapted from The Bacon Cookbook Cook the bacon in a skillet until crisp. ‘Super Evil’ Bacon Meatballs | Evil Shenanigans - Baking & Cooking Blog.
I would like to ask my cardiologist to forgive me for what I am about to do … When ever you see a show about ‘extreme’ cuisine, or read an article about the ultimate (Insert Food Item Here), there is a pretty good chance that the ‘extreme’ item will include some bacon. Bacon has reached almost mythical status in the food world. Its presence in a recipe can create instant appeal and desirability. So, while I was contemplating how to incorporate bacon into a hamburger recipe, creating my own version of an ‘extreme ‘ burger I saw on television, I wondered what a bacon meatball would taste like. These are, bar none, the best meatballs I have ever had. ‘Super Evil’ Bacon Meatballs Author: Kelly Jaggers Recipe type: Main Cuisine: Italian Prep time: Cook time: Total time: Serves: 10 Enjoy! *To make these meatballs a sub you will need the following: © 2011 – 2012, Evil Shenanigans – Baking & Cooking Blog. Bacon Cinnamon Rolls. Click for Bacon!
While grocery shopping the other day I picked up a tube of ready-to-cook cinnamon rolls and thought hey, I wonder how these would taste with bacon. As I read the back of the package I was reminded that the rolls are actually un-rolled when you remove them. I unrolled the first pastry and the length of the dough reminded me of something. Could it be? Yes indeed. After assembling all the bacon cinnamon rolls I popped them in the pre-heated oven at 425 degrees for about 15 minutes. Right from the first bite I knew we had a winner. –Mr. In Erika's Kitchen. Crispy Kimchi Fried Rice. Short post - just a simple, delicious and incredibly satisfying meal. One of my favorite things to make when I want something quick!
Kimchi + Crispy Rice + Bacon + Perfectly Fried Egg = NOM. Crispy Kimchi Fried Rice Yields: 2 servings 1 tsp. sesame oil 1 tbsn. olive oil 1 tbsn. gochujang 2 slices of bacon, cooked and crumbled 2 cloves garlic, minced 3 green onions, sliced 2 tsp. soy sauce 3/4 cup chopped kimchi 3 cups leftover rice 1/2 cup frozen peas (optional) 2 large eggs, fried (optional) In a medium bowl, combine the rice and gochujang. Ooey, gooey yolk all over my rice! Beer Bread Recipe - Food.com - 73440. I have made this recipe hundreds of times...usually use self-rising flour, but I NEVER add any sugar, as I hate sweet tastes, and it always comes out wonderful, but has a definite beer taste. I have added various herbs at times, and have also added various cheeses. Cheddar (mild) is my fav. You also do not have to "pour butter" on top, or even add it to the mix. I don't add any oil, but I DO dot the top of the bread with pieces of butter.
I do not sift the flour and it comes out fine, but I just spoon the flour into a measuring cup. The trick is, do NOT mix a lot, just lightly mix until you have pretty much coated all the flour in the bowl, but no more! Overmixing will give you a hard loaf. Ooey Gooey Taffy Tart Squares. Hope everyone had a great week! It’s been a cold and rainy one where I am, but what better time for a sweet and sticky comfort food: Taffy Tart Squares (also known to some as Butter Tart Squares). My husband goes away into the wilderness this time every year with his Dad and a group of men for several days, and I always make these for them.
(A crowd favourite, I’m told.) I’ve also been baking these squares as a classic holiday treat for the past few years, because they are so loved, and because you can make them ahead of time and freeze. You can eat them as they are (delightful), or if you want to make it even more divine and turn it into a full-on dessert, you can cut a nice big square and microwave for about 20 seconds, then place on top of vanilla bean ice cream, breaking it up a bit with a spoon. With every bite you get a bit of everything: warm gooey topping, crunchy pecans, cold and creamy vanilla, and rich cookie. Not to state the obvious, but it is heaven. Me neither. Ingredients.