Cooking - for a new lifestyle (Our Test Kitchen)

Lay slices of bacon on a wire rack in a shallow pan. Bake in hot oven (400F) about 10 minutes, or until the desired crispness. This bacon needs no draining and browns evenly from end to end without curling.  This method is recommended when cooking large quantities because bacon requires less watching and needs no turning at all.

This is a lean meat usually cut in thin slices. Place slices in a heavy skillet and cook over low heat about 5 minutes.  Turn slices frequently. When done, the lean part is a red brown and the fat is a light golden brown.  It rarely requires draining.

This weeks cooking challenge was bacon. Although I am not a huge fan, I love the taste IN recipes. So, I chose this recipe as my family LOVES bacon. You can make these individual servings. or as a loaf for family dinner night. 2 lbs of ground chicken diced onions (to taste) garlic seasoning black pepper 3/4 cup of bread crumbs (mine was a mix of corn meal, crushed crackers and bread crumbs) 1/4 cup of oatmeal  1 package bacon Depending on how much sauce you like you can multiply this combination. 2 tbsp bbq sauce 4 tbsp ketchup shot of your favourite mustard 2 tsp vinegar 2 tbsp brown sugar ******************************************************* Mix the meat and onions and crumbs. *I had to add extra bread crumbs as chicken is VERY moist to work with. Line a loaf pan with bacon! Press mixture into pan being careful not to knock down the bacon. Top with more bacon. Bake at 350 for 1 hour or until bacon is crispy....

So we tried this as it was written. I have altered the recipe (in red) so it is 100% better! Although our first attempt was all eaten. Grease one 13x9 baking dish and set aside. Preheat oven to 350. 1 cup of bacon bits (real) 1 1/2 cups canadian bacon cubed 1 (large) slivered onion 1tbsp butter Melt butter in frying pan and sautee onions. Add bacon and cook for about 5 minutes. Set aside while doing the next step. 8-10 eggs beaten 1 cup skim milk (I used 2%) 1/2 tsp salt 1/2 tsp pepper (2 tsp) 2 tbsp chives 1/2 green pepper diced or shredded (1 whole) 1 whole red pepper diced or sliced 2 cups shredded cheese (strong flavored like old cheddar) 3 cups of grated potato or thawed hash browns (uncooked) (stick to 3 cups) In a large bowl combine ingredients above, then add bacon mixture to bowl. Pour into prepared pan and bake for 30 minutes. You may choose to sprinkle more cheese on top at this point. Bake another 10 minutes or until the casserole is firm. Serv...

6 oz egg noodles, narrow 6 oz grated Swiss cheese 4-6 slices bacon 1 cup milk 2/3 cup sour cream 2 eggs 1/3 cup Parmesan cheese 1/2 tsp salt 1/8 tsp pepper cherry tomato and parsley for garnish, optional Cook noodles according to package directions until just tender.  Drain.  Combine noodles with Swiss cheese.  Spoon into a 1" pie plate or casserole. Cook bacon.  Drain.  Crumble.  Blend together the milk, sour cream, eggs, Parmesan cheese, salt, pepper and bacon.  Pour over noodles. Bake at 375F for 40-45 minutes until set.  Garnish with cherry tomato and parsley, if desired. Serves 5-6. Variation:  Sharp cheddar cheese in place of Swiss cheese. Good served with a roast or grilled meat or as a main dish with a tossed salad and crusty French bread. I have no idea where I got this recipe from because I've had it forever . . . LOL . . . very yummy and definitely not good for you . . . as the best things usually are . . .

I seen this on tv last night! As you would normally do, prepare 4 slices of bread (4 per burger) to make 2 grilled cheese sandwiches! Over the cheese on one sandwich lay sliced cooked bacon or sprinkle crumbled cooked bacon and close. Set aside. Over the cheese on the other sandwich, add jalapenos or onions, or leave plain. Close and set aside. Cook your hamburgers as you would normally. When they are 1/2 cooked, make your grilled cheese sandwiches. Use the sandwiches instead of buns! Top with traditional toppings. ***We found lettuce a little too hard to handle, and we all removed it, as it made the burgers slide too much. "Bon Appetit!"

1-1/3 cup chickpeas or Garbanzo beans (dried), soaked in water overnight, then drained 1/2 onion, coarsely chopped 2-1/2 slices bacon, chopped 1 potato, peeled, whole 3 cups Swiss Chard or spinach, cut into 2-3 pieces 4 tsp olive oil 2-1/2 cups water to cook chickpeas 1 cup chicken broth salt and pepper to taste 2 cups water to cook the pasta 1/2 cup mezzi tubetti (pasta for soups) 6 tbsp Parmesan cheese, grated Prepare the vegetables : coarsely chop the onion; peel the potatoes, leaving them whole; cut the Swiss chard into 2 or 3 pieces (if using spinach, leave them whole). Set aside. Heat the oil in a pot over medium-low heat. Add the onion and bacon, then sauté 3-4 min, with occasional stirring. Add the chickpeas and potatoes, then cook 1-2 min with stirring. Pour in the water, broth, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, about 45 min, until the chickpeas are softened, but  al dente  (if ov...

Deb gave me a fabulous cookbook for my birthday.  I've already made 2 recipes from it.  Here's my favourite so far. 8 cups water 2 lb bag of frozen bite-sized potato and Cheddar cheese perogies 1 cup baby spinach, lightly packed c1 cup chopped English cucumber 1/2 cup sour cream 1/2 cup wine sauerkraut, drained and finely chopped 1/4 cup thinly sliced green onion 1-1/2 tsp chopped fresh dill ( or 1/4 tsp dried dill) 4 bacon slices, cooked crisp and crumbled pepper to taste Pour water into Dutch oven.  Bring to a boil.  Add perogies.  Boil, uncovered for about 5 minutes until tender.  Drain.  Rinse with cold water.  Drain well. Combine remaining 8 ingredients in large bowl.  Add perogies.  Toss.  Makes about 7 cups.

Okay so I actually made this for work, but when I sent over a sample to my official taste-tester around the corner, she literally yelled at me on the computer to post the recipe! So, Deb, here it is: Loaded Baked Potato Soup 1 Tbsp. butter 1/4 cup chopped white onion 1 tbsp chopped garlic (from a jar is fine) 14 ounces chicken stock 1 cup plus 1/4 cup milk, cream, or some combination of the two (use cream! It makes it sooo yummy) salt and pepper to taste (go heavy on pepper, it makes it!) 2-3 large baking potatoes, cut into 1/2-inch chunks 8 slices bacon, fried crisp and crumbled 1 cup shredded cheddar cheese 3 green onions, diced 1/4 cup sour cream Directions; Melt butter in small saucepan. Add onions and cook for 5 minutes, or until crisp but tender. Add broth, milk or cream, and about 2/3 of the chopped potatoes. Season with salt and pepper. Bring to a boil, stirring constantly. Slightly mush up the potatoes with the back of a spoon. Reduce the heat and simmer until potatoes are ve...