345 beacon recipes

Shredded potatoes and whole wheat flour form sticky dough that gets shaped into dumplings and simmered until tender, then brushed with bacon grease and topped with crispy crumbled bacon.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Pumpkin potatoes mashed with butter and onion, served with crispy fried bacon. A simple French-inspired side dish with creamy, seasonal flavor.

Gruiben, German-style pork cracklings rendered slowly from cubed bacon, yielding crisp, golden bits and a pot of pure lard. An old-world, two-ingredient technique for the ultimate savory snack.

Irish potato stew with coarsely chopped potatoes, onion, and bacon smothered in a roux and simmered in boiling water. A simple, three-ingredient comfort stew that's ready in 25 minutes.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Old-fashioned baked beans made from dried navy beans, slow-baked 7 hours with bacon, molasses, dark rum, and a surprise hit of curry powder. From-scratch comfort that earns every minute.

Bacon-wrapped quail roasted until golden, then glazed with a sweet-savory apricot sauce for a show-stopping main course that's easier than you think.

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

Wilted greens with a hot bacon vinaigrette, mustard, and horseradish, cooked in the microwave. A tangy, warm salad side dish ready in under 10 minutes.

Picnic Baked Beans made from scratch with dried navy beans, molasses, brown sugar, dry mustard, and crumbled bacon. Classic slow-baked New England beans for a crowd - serves 16.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.

Broiled potato skins loaded with pepper jack cheese and crispy bacon, cut into bite-size pieces for game-day appetizers. A quick broil melts the cheese in two minutes.

German beef rouladen (Rindsrouladen) stuffed with Dijon mustard, dill pickles, salt pork, and onion, browned and braised in beef broth. Classic comfort with rich pan gravy.

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.