THIS GARLIC BACON ALFREDO SAUCE IS SO GOOD, IT MAY HAVE CAUSED MY ENGAGEMENT - JUST SAYIN'
Have you heard of engagement chicken? The famed recipe has circled magazines and the internet for years, and the story surrounding it involves a woman awaiting
Provided by Rachel Alger
Categories Condiments/Sauces
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Set your oven to 400°F.
- Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan.
- Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.)
- Cook both until done, then drain them on a paper towel when complete.
- When cool enough to handle, tear the bacon into pieces. Set it aside.
- Bring a large pot of water to boil and salt as a rolling boil begins. Add the pasta when the water is boiling vigorously.
- Cook in accordance with package directions.
- Drain the pasta when al dente.
- In a metal saucepan, begin melting the butter over medium-low heat.
- After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil.
- Add in the cheeses. Stir until everything is melted and combined.
- Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat.
- The sauce will thicken. Continue to cook until the pasta is complete.
- Pour the cream sauce over the cooked and drained pasta. Combine.
- Add in the onions and bacon. Stir.
- Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best.
- Let the pasta rest for 5 minutes. Serve and enjoy!
CARAMELIZED BEER-ONION AND BACON BURGERS
Enjoy this beer-onion burger featured with bacon, ground beef and lettuce - a cheesy dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
- Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
- Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
- In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
- In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
- Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.
Nutrition Facts : Calories 620, Carbohydrate 30 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 14 g, ServingSize 1 Burger, Sodium 1090 mg, Sugar 5 g, TransFat 2 g
CARAMELIZED BACON
Provided by Ina Garten
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
- Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
- Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
- While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature. (The caramelized bacon can be made early in the day and stored at room temperature.)
PIZZA WITH CARAMELIZED ONIONS, FIGS, BACON AND BLUE CHEESE
Here is a recipe for pizza that calls to mind - at least this mind - the joys of car travel through southeastern France, where pizzas such as this are available at all the imaginary cafes in small towns near the Italian border. It certainly tastes as if it comes from that region and, if you close your eyes as you eat it, you can almost imagine yourself halfway through a drive from Aix to Turin. The time spent caramelizing the onions is more than worth it, so do it the day before you intend to make the pie. Which is when, as it happens, you should make the dough as well. And we have a recipe for that as well - a version adapted from the team behind the magical Roberta's Pizza in Brooklyn.
Provided by Sam Sifton
Categories dinner, pizza and calzones, times classics, main course
Time 1h30m
Yield Serves 2
Number Of Ingredients 12
Steps:
- At least 45 minutes before cooking, preheat the oven and pizza stone to 550 degrees.
- Melt the butter in a large sauté pan over high heat. Add the onions, thyme and bay leaves. Cook for 5 minutes, stirring often, until the onions begin to wilt. Reduce the heat to medium-low and cook, stirring occasionally, until the onions have softened and turn a deep, golden brown, about 25 minutes. Season to taste with salt and pepper. Remove the bay leaves and transfer the onions to a small bowl.
- Place the bacon in the pan and set over high heat. Cook, stirring occasionally, until brown and crispy. Using a slotted spoon, transfer the bacon to a small bowl.
- Place the pizza dough on a heavily floured surface and stretch and pull, using your hands or a rolling pin, into about a 14-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the figs and bacon, and finally the Gorgonzola, leaving roughly a 1/2 inch border. Shake the pizza peel slightly to make sure the dough is not sticking. Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Drizzle with a little olive oil and some cracked black pepper. Serve hot. Makes 1 pizza.
Nutrition Facts : @context http, Calories 1193, UnsaturatedFat 32 grams, Carbohydrate 131 grams, Fat 63 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 27 grams, Sodium 1671 milligrams, Sugar 55 grams, TransFat 1 gram
BACON, BEER & BLEU ALFREDO SAUCE WITH CARAMELIZED ONIONS
Make and share this Bacon, Beer & Bleu Alfredo Sauce With Caramelized Onions recipe from Food.com.
Provided by Ellen Duffy
Categories < 30 Mins
Time 25m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 10
Steps:
- Caramelize onions in oil.
- Render bacon until crisp.
- Remove bacon from pan and reserve.
- Sauté onions and bellas in bacon drippings.
- Deglaze with beer.
- Add half & half and reduce sauce.
- Stir in and melt cheese.
- Return bacon to the pan.
- Finish with pepper flakes.
- Serve over pasta and/ or with chicken.
Nutrition Facts : Calories 481.9, Fat 31.9, SaturatedFat 14.1, Cholesterol 58.6, Sodium 666.5, Carbohydrate 27.1, Fiber 5.6, Sugar 11.6, Protein 19.2
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