Bacon recipes

Create a new tasty side dish today with this simple recipe that uses mixed herbs and cream of chicken soup.

German lentil soup with frankfurters, bacon, and vegetables thickened with a browned flour roux and brightened with vinegar. A hearty, old-world one-pot meal.

Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.

German beef rouladen stuffed with Dijon mustard, crumbled bacon, carrots, onions, and dill pickle spears, browned and braised until fork-tender in pan juices.

Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.

Easy BLT piles crisp bacon, a runny fried egg, ripe tomato, and peppery arugula between slices of toasted rye smeared with chili-spiked mayo. Brunch sandwich with a yolk moment.

If you want to try something new for dinner, then you'll enjoy this delicious dish made with bacon slices, jalapeno peppers and pinto beans.

Hearty lentil soup with bacon, shredded carrots, celery, and onions in a beef broth base. Simple ingredients, big flavor, and ready in about an hour.

A simple yet taste baked beans that only uses 4 ingredients.

Hot rye appetizers spread cocktail rye slices with Swiss cheese, bacon, olives, and green onion, then bake until bubbly. Retro party tray classic ready in 35 minutes.

Bacon-wrapped roasted pheasant stuffed with apples and onions, served with a glossy cherry-wine jubilee sauce. An elegant game bird dinner that brings the hunter's harvest to the holiday table.

Linsensuppe mit Frankfurter brings together tender lentils, smoky bacon, and sliced franks in a hearty German soup thickened with a browned flour roux and a splash of vinegar.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

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.

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.

Old-school stuffed green peppers packed with seasoned ground pork, rice, crumbled bacon, and onion, then slow-simmered in a smoky paprika tomato sauce. Hearty, hands-off comfort food for six hungry folks.