1,576 bacon recipes

Hot, bubbly Vidalia onion dip loaded with chopped White Castle sliders, Swiss cheese, bacon, and mayo. Baked until golden and scooped onto toasted buns or crackers.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Sauteed pork chops over sauerkraut braised with bacon, onion, caraway and apple juice, finished with fresh dill. A classic Central European dinner for two that balances rich pork against tangy, aromatic kraut.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

Minced shrimp, bacon, and water chestnuts shaped into bite-sized balls and fried golden in a wok. Crunchy outside, tender inside, these make a crowd-pleasing appetizer.

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Large-batch cream of potato soup made with instant potatoes, bacon, and dry milk powder. A quick, creamy soup for feeding a crowd.

Hot dogs Provencale simmered in a rustic tomato sauce with crispy bacon, onion, and garlic. A French-inspired one-skillet dinner that turns humble franks into something special.

If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Spaghetti carbonara with bacon, egg, Parmesan, garlic, and hot pepper flakes tossed together fast while the pasta is screaming hot. No cream needed for this Roman classic.

This tasty recipe for roulade calls for beef, bacon slices, celery and green pepper.