BACON AND ONION TARTS
These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!
Provided by Keiko
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
- Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
- Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g
LITHUANIAN BACON BUNS (LASINECIAI)
This traditional Lithuanian bacon buns recipe is made with a soft roll dough that is filled with chopped cooked bacon and onion before baking.
Provided by Barbara Rolek
Categories Bread
Time 50m
Yield 30
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- In a large skillet, place bacon and onion and barely cover with water. Place the lid on the pan and let simmer until water has evaporated.
- Transfer entire contents of the skillet (fat and all) to a container and refrigerate until cool.
- Gather the ingredients.
- Scald the milk and mix in butter, sugar, and salt. Cool to 110 F.
- Dissolve yeast in this milk mixture, stirring well.
- Transfer milk-yeast mixture to a large bowl or stand mixer. Add eggs and flour and beat vigorously with a Danish dough whisk, Batter Blender, wooden spoon or the paddle attachment of a mixer until smooth.
- Cover with greased plastic wrap and let rise until doubled.
- Punch down dough and let rise again.
- Turn dough out onto a lightly floured surface. Cut it in half and work with one half at a time keeping the other half covered.
- Roll the dough 3/8-inch thick. Cut out 2- to 3-inch circles of dough with a round cookie cutter.
- Place a tablespoon or so of cooled bacon mixture in center of dough circle.
- Fold edges over to completely cover the filling and shape into a ball.
- Place filled dough balls seam-side down on a parchment-lined baking sheet. Repeat with re-rolled scraps and the other half of dough.
- Cover rolls with greased plastic wrap and let rise until almost doubled in bulk.
- Heat oven to 375 F.
- When rolls have risen nicely, remove the plastic wrap and bake 15 to 20 minutes.
- When rolls are lightly tan, brush them with the egg wash of 1 egg yolk beaten with 2 teaspoons water.
- Return to oven and bake until golden brown.
- Serve hot, at room temperature or reheated in the oven.
Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Cholesterol 51 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 241 mg, Sugar 2 g, Fat 8 g, ServingSize 30 servings, UnsaturatedFat 0 g
PARMESAN-RANCH PAN ROLLS
Mom taught me this easy recipe, which is perfect for feeding a crowd. There is never a crumb left over. Mom used her own bread dough, but using frozen dough is my shortcut. I make a wheat bread dough version with poppy and sesame seeds that's popular, too. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 210 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 512mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
BACON AND ONION PASTA
Building off of the simple but powerfully flavorful Italian dish pasta aglio, olio e peperoncino, this wondrous pantry recipe gets much of its flavor from bacon fat and caramelized onions. The one-two-three punch of spicy red-pepper flakes, aromatic garlic slivers and savory herbes de Provence bloomed in fat provides the umami-rich base for this easy workday meal. Red vermouth creates a rich, jammy pasta sauce edged with sweetness. Don't sleep on angel hair pasta: It's got the right airy bounciness that's excellent at soaking up seasonings. Threaded with parsley and Parmesan, these generously oiled noodles are a dream to eat.
Provided by Eric Kim
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Take the bacon out of its packaging with the slices still stuck together and place on a cutting board. Cut the bacon, still stacked, crosswise into ½-inch slices to create little bacon pieces, also known as lardons. Add to a large rimmed sheet pan. Halve and thinly slice the onions. Add to the sheet pan as well. Drizzle the olive oil over the bacon and onions, season with salt and pepper, and toss until evenly coated.
- Place the sheet pan in a cold oven and then heat the oven to 450 degrees. Roast until the bacon has rendered much of its fat but is still pink and the onions are slightly charred in spots but not too dark, 20 to 25 minutes.
- Meanwhile, bring a large pot of water to a boil. Smash the garlic cloves with the side of your knife and thinly slice them. When the bacon and onions have had their 20 to 25 minutes, remove the sheet pan from the oven and stir in the garlic, red-pepper flakes, herbes de Provence and vermouth. Place the pan back in the oven and continue cooking until the vermouth is almost evaporated, and the bacon and onions look jammy and caramelized but not burnt, 5 to 10 minutes.
- Cook the pasta according to package instructions. (Don't overcook it, as angel hair can go from bouncy to soggy in seconds). Reserve 1 cup of the cooking liquid. Drain the pasta and return it to the pot.
- Carefully transfer everything from the pan to the pot with the cooked pasta. Add the parsley and Parmesan to the pasta, and toss until evenly combined, adding some of the reserved cooking liquid if the sauce needs thinning out. Taste, adding more salt and pepper as needed, and serve immediately.
BACON AND ONION ROLLS
Not a holiday meal goes by without these yummy little rolls on the table. When asking friends what they would like for their special day, they request these rolls. I know you will enjoy these.xoxo
Provided by Laura Spencer-Whitacre
Categories Breads
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Stir in 8 cups of flour to milk mixture that has cooled a bit. Add yeast and 2 more cups of flour. mix well and knead hard till bowl is clean on all sides.
- 2. Grease large bowl and add dough, cover and let rise in warm space about 1 hour or until doubled in size. Punch down and let rise again about 20 minutes or so.
- 3. Meanwhile the Filling: 3-4 lbs thick bacon, cubed 2 medium onions, chopped Saute bacon and onions till onions are transparent and bacon is cooked thru. Let cool. Grease cookie sheets. Form dough for cresents, add about 1 tablespoon of mixture and roll into cresents making sure they are sealed. glaze with egg white and a little water. Bake at 400* for 12 minutes or until golden brown. Makes about 80 or so. they freeze wonderfully. please enjoy. xoox
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