BOILED CABBAGE WITH BACON
Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage.
Provided by ChefLuigi
Categories Side Dish Vegetables
Time 3h15m
Yield 6
Number Of Ingredients 7
Steps:
- Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
- Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 15.5 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 5.7 g, Protein 7.7 g, SaturatedFat 1.8 g, Sodium 329.1 mg, Sugar 7.3 g
BOILED BACON WITH CABBAGE & CARROTS
A classic. Boiled bacon is always well received, whatever the occasion, but we especially love the leftover sandwiches the next day!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 9
Steps:
- Place the bacon in a stockpot with the onion and herbs, then cover with water. Bring to a simmer, then cook for 45 mins, topping up with water if needed. Add the carrots, then continue to cook for 15 mins. Ladle 150ml stock into a smaller saucepan; set aside. Add the cabbage wedges to the stockpot, then continue to cook everything for another 10-15 mins until the cabbage is tender, but not overcooked.
- While everything is having its final cooking, make the sauce. Pour the cream into the 150ml stock and bring to the boil. Simmer for a few mins, then whisk in the mustard and parsley. Season with salt and pepper to taste.
- Remove the meat from the stock, then carve into thick slices. Serve on a platter with the cabbage and carrots, and moisten with a trickle of stock. Serve the sauce in a jug and some boiled and buttered new potatoes on the side.
Nutrition Facts : Calories 694 calories, Fat 57 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.51 milligram of sodium
ASPARAGUS WITH BACON AND HARD-BOILED EGGS
Provided by Lou Lambert
Categories Egg Side Bacon Asparagus Summer Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5-8 minutes. Transfer to paper towels to drain; let cool, then crumble.
- Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3-5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
- Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
- Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
- Do Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead. Cover and chill.
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
Categories Salad Egg Leafy Green Pork Quick & Easy Bacon Winter Boil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Hard-boil eggs:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
- Make salad:
- While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
- Peel eggs and finely chop.
- Put romaine and egg in a serving bowl.
- Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.
SOFT-BOILED EGG, BACON & WATERCRESS SALAD
Crispy bacon and a perfectly cooked egg with oozing yellow yolk is a brunch staple - this version teams it with watercress
Provided by Good Food team
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Put the eggs in a pan of cold water and bring to the boil. Boil for 3 mins, then lift into a bowl of iced water and cool completely. Very carefully peel away the shells. Leave the eggs in the iced water until you finish the recipe, or for up to 1 hr ahead.
- Mix the shallot with the vinegar and a pinch of salt, then set aside for a few minutes to soften. Whisk in the mustard, oil and chives, if using, to make a dressing.
- Heat the grill to low-medium and cook the bacon until crisp right through. Remove the bacon, then brush the bacon juice and fat all over the bread. Grill the bread for about 1 min on each side until crisp, then cut into soldiers and keep warm.
- Just before serving, bring the pan of water back to the boil and add the eggs. Boil for 1 min to reheat. Toss the dressing with the watercress and divide between 2 plates. Top with an egg and 2 rashers of bacon, with the toast to the side. The egg yolks will still be runny inside.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.3 milligram of sodium
SOFT-BOILED DUCK EGG WITH BACON & ASPARAGUS SOLDIERS
Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
Provided by Barney Desmazery
Categories Breakfast, Brunch
Time 35m
Number Of Ingredients 4
Steps:
- Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
- Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
- Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.
Nutrition Facts : Calories 306 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium
BOILED BACON WITH PARSLEY SAUCE (FRESH HAM)
Sounds gross, right? This is a traditional British dish. It is made with a joint of bacon, which is known as fresh ham in the US. It is also good served cold in leftovers.
Provided by threeovens
Categories Ham
Time 1h34m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the ham in a large pot or Dutch oven and cover with cold water; bring to a boil over medium high heat.
- Remove ham and drain water (you are trying to remover salt).
- Return ham to pot along with onions, carrots, celery, bay leaf and peppercorns; cover with cold water and bring to a boil over medium high heat.
- Skim surface with a slotted spoon, cover, reduce heat, and cook 1 hour and 20 minutes.
- Meanwhile, make the parsley sauce by whisking the butter, flour, and milk in a saucepan, over medium heat, until thickened and smooth, about 1 to 2 minutes; season with salt and pepper and add parsley.
- Once the meat is done, remove the rind (skin) and excess fat; slice.
- Serve the sliced meat with the parsley sauce.
WARM ESCAROLE SALAD WITH GOAT CHEESE, HARD-BOILED EGGS, AND BACON
A lovely combination of contrasting tastes: bitter greens, salty-smoky bacon, tangy goat cheese, and sweet shallots.
Provided by The Bon Appétit Test Kitchen
Time 35m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
- Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
We use to get a hot salad at a Mexican Resturant in the bay area, It was soooo good. I hope you like this one.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
- Reduce heat to low and cook eggs, cover completely, 10 minutes.
- Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
- Let stand until cool enough to handle.
- Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
- Transfer bacon to paper towels to drain.
- Leaving rendered fat in skillet.
- Make Salad: Peel eggs and finely chop.
- Put Romaine and Eggs in a serving bowl.
- Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
- Add vinegar and salt and boil, swirling skillet,10 seconds.
- Pour hot dressing over romaine and egg and toss to combine.
- Add bacon and toss salad, then season with salt and pepper.
- Serve HOT.
Nutrition Facts : Calories 260.5, Fat 22.4, SaturatedFat 6, Cholesterol 112.3, Sodium 431.4, Carbohydrate 7.2, Fiber 3.3, Sugar 1.9, Protein 8.6
BOILED PEANUT HUMMUS WITH COUNTRY BACON AND FETA CHEESE
Steps:
- For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.
- Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.
- Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.
- For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus!
HARTSON'S BACON - BOILED [AMAZINGLY SIMPLE AND QUICK]
Quick and easy way to cook bacon on the stove and retain the taste while still remaining crispy, not taste as salty and you will be able to fully cook bacon to exact crispiness of your choosing.
Provided by Bryan Hartson
Categories Very Low Carbs
Time 18m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Add 6 slices of uncooked bacon to deep pan.
- Add 1/2 cup water to pan (may add more or less; just cover the bacon). Bacon will move with your fingers easily to position next to each other.
- Cook on high setting until water boils rapidly.
- Reduce heat to medium-high until water is boiled from pan.
- Reduce heat to medium-low; flip bacon.
- Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing.
- Drain on paper towel.
- Serve as desired.
Nutrition Facts : Calories 109.9, Fat 10.8, SaturatedFat 3.6, Cholesterol 16.3, Sodium 201.7, Carbohydrate 0.2, Protein 2.8
BOILED BACON
A classic with lots of veggies that can be shared with the family
Provided by harley121202
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Soak the gammon for 24 hours, changing the water several times. Once soaked, rinse the gammon in cold water and place in a stock pot with water to cover. Bring to the boil and refresh under cold water. Now the gammon, along with the bouquet garni, can be topped once more with cold water just to cover, covered with a lid and brought to a simmer. Cook with the lid ajar for 2 1/2 hours. The meat will be so tender and succulent to eat. The vegetables and potatoes will need to be added during the cooking process. Here's the method.
- 45 minutes before the meat has finished, the potato quarters can be added. this gives them plenty of time to begin to break, slightly thickening the liquor. Place the button onions in a saucepan of cold water and bring to the simmer. Drain. Melt a knob of butter in a frying pan and saute the onions until well coloured. These can now be added to the soup, giving it a slightly 'roasted' flavour. The carrots can also be added.
- After the gammon's cooking time, cover with a lid and leave to rest for 10-15 minutes. Return to a gently simmer, remove the bouquet garni and add the 50g (2oz) of butter and chopped herbs. Check for seasoning and the 'meal' is ready to offer to to the family. The gammon will'carve' with a spoon, and can be served in a large bowl in the centre of the table. Allow people to help themselves and serve with plenty of fresh crusty bread to soak up the stock.
- Tip
- If using chicken or rabbit, the cooking time can be reduced to 1-1 1/2 hours. Many other vegetables can be added - cauliflower, swedes, turnips, mushrooms, cabbage, sprouts, broccoli and peas. If using green vegetables, cook seperately to maintain their colour and add just before serving.
SPINACH SALAD WITH BACON AND HARD-BOILED EGGS
This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.
Nutrition Facts : Calories 136 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
ASPARAGUS WITH BACON AND HARD-BOILED EGGS
How to make Asparagus with Bacon and Hard-Boiled Eggs
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5â8 minutes. Transfer to paper towels to drain; let cool, then crumble.
- Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3â5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.
- Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.
- Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.
- DO AHEAD: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.
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