Bacon And Scallion Coleslaw Recipes

PICNIC COLESLAW

Steps:

• In a bowl, combine cabbage, carrots, bacon and onions. In a jar with tight-fitting lid, mix vinegar, oil, sugar and salt; shake well. Just before serving, pour dressing over cabbage mixture and toss.

CRUNCHY BACON COLESLAW

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
• Refrigerate 1 hour.

BACON COLESLAW

Steps:

• Mix the cabbage and carrots with the salt and let sit for at least and hour then rinse thouroughly (it's important not to skip this step or you will end up with mushy coleslaw) if you are using a pre-made coleslaw mix, skip this step entirely.
• Combine mayo, honey, paprika, mustard and vinegar in a small bowl and mix well
• Pour over cabbage and carrot mixture and mix well
• Add bacon and mix well
• Refrigerate for at least an hour.
• Store leftovers (yeah right) covered int he fridge for up to 5 days.

SCALLION-BACON KETCHUP

Steps:

• Cook 4 slices diced bacon until crisp; drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and 1 tablespoon each bacon drippings and Worcestershire sauce.

SCALLOPS WITH BACON AND SCALLIONS

Steps:

• Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside.
• Preheat a nonstick pan over high heat for scallops.
• Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops.
• To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading.

EASY CRUNCHY BACON COLESLAW

Steps:

• Mix dressing and sugar until blended.
• Combine remaining ingredients in medium bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour.

BACON AND SCALLION COLESLAW

Steps:

• 1. Toss the cabbage in a colander with 1 tablespoon salt. Set aside in the sink to drain, about 1 hour. Rinse, drain well, and pat dry.2. Whisk the mayonnaise, vinegar, mustard, sugar, celery seeds, cayenne and 1 teaspoon salt in a large bowl. Add the drained cabbage, carrots, apples, and scallions to the dressing. Cover and refrigerate 30 minutes.3. Meanwhile, cook the bacon in a skillet over medium heat, turning until crisp and golden, 6 to 8 minutes. Transfer to a paper towel-lined plate to cool. Crumble and stir into the coleslaw before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BACON SCALLION CREAM SAUCE

Steps:

• In a heavy saucepan, melt butter over medium heat. Add bacon and cook for 3 to 5 minutes, until fat has rendered. Add flour, then stir together and cook over low heat, stirring often, until golden and toasty-smelling, 4 to 6 minutes.
• Add chicken stock and cream, and simmer over low heat until reduced to a thick, pourable gravy, about 10 minutes. Remove from heat. Stir in peppercorns and scallions, and taste for salt, adding more as needed. Serve hot.