A quick-fix dinner idea from kraftrecipes.com :)
1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown.
** Kraft Kitchen Tips:
Serving Suggestion - Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.
Special - Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
Variation - Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon
Posted by: Rachel
Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts
Friday, May 20, 2011
Fried Cabbage
1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!)
salt and pepper to taste
In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)
Posted by: Rachel
Cheddar Bacon Biscuits
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1 cup finely shredded cheddar cheese
1/3 cup chopped fresh chives
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk
Directions
1) Position a rack in the lower third of an oven and preheat to 400 degrees F. Lightly spray a biscuit pan with nonstick cooking spray.
2) In a large bowl, sift together the flour, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until it resembles coarse meal. Add the cheese, chives and bacon; using a fork, stir until evenly distributed. Add the milk; using a rubber spatula, stir until just combined. Divide the dough among the wells of the prepared pan.
3)Bake until the biscuits are golden and a toothpick inserted into the center of a biscuit comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let cool for 5 minutes before serving.
Makes about 7 bisuits
Posted by: Rachel
4 teaspoons baking powder
3/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter
1 cup finely shredded cheddar cheese
1/3 cup chopped fresh chives
6 bacon slices, finely chopped and fried until crisp
1 1/2 cups milk
Directions
1) Position a rack in the lower third of an oven and preheat to 400 degrees F. Lightly spray a biscuit pan with nonstick cooking spray.
2) In a large bowl, sift together the flour, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until it resembles coarse meal. Add the cheese, chives and bacon; using a fork, stir until evenly distributed. Add the milk; using a rubber spatula, stir until just combined. Divide the dough among the wells of the prepared pan.
3)Bake until the biscuits are golden and a toothpick inserted into the center of a biscuit comes out clean, about 30 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let cool for 5 minutes before serving.
Makes about 7 bisuits
Posted by: Rachel
Tomato and Bacon Pasta
1lb penne pasta
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
6 slices bacon, chopped
1 med. onion, chopped
2 cloves garlic
1 28oz can crushed tomatoes
1 cup chicken broth
2 sprigs fresh rosemary, leaves stripped and chopped (or 1 tsp. dried rosemary, crushed)
salt & pepper
Cook the past according to pkg. directions for al dente.
In a large, deep skillet, brown the bacon until crispy, adding the onion, garlic, and rosemary once the bacon is almost done. Add the chicken broth, and the tomatoes. Salt and pepper to taste, simmer about 15 minutes until the sauce starts to reduce. Add the pasta to the skillet, and toss with the sauce until it's coated.
Posted by: Erika
Potato Soup
3 lb potatoes, diced
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
4-5 c chicken broth
6 slices bacon, chopped
2-3 c milk
1 can cheddar cheese soup
8 oz. shredded cheddar cheese
1/2 c flour
Brown the bacon in the bottom of a soup pot. When it's crispy, add 1/2 c flour and stir (if you don't want to use the bacon grease you can drain the bacon and add 1/2 c canola or olive oil to the pot). Cook 2-3 minutes. Mix together the cheese soup w/ milk (according to directions on soup can). Add to the pot. Mix well. Whisk in 4c chicken broth. Fold in the cheese, stir until it's melted in evenly. Add the potatoes, then enough milk or chicken broth that the potatoes are all covered. Add salt and pepper to taste. Simmer until the potatoes are cooked through, stirring occasionally.
Posted by: Erika
Slow-Cooker Potato Soup
8 C. cut up potato
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
1 small onion, chopped
1/2 lb crumbled bacon
1-8oz pkg cream cheese
2-14.5 oz Chicken broth
1 can cream of chicken
1 cup milk
Combing all ingredients in crockpot. Cook on high 4-5 hours or low 8-10. I serve it with cornbread and its so yummy! Enjoy :)
Posted by: Tonya
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