Bacon/9 recipes

Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.

Smoky, sweet stove top baked beans loaded with crispy bacon, brown sugar, bell pepper, mustard, and liquid smoke. No oven needed for this crowd-pleasing BBQ side that gets better the longer it sits.

Bacon-wrapped chicken breasts baked low and slow on a bed of chipped beef, smothered in a creamy mushroom and sour cream sauce. Old-school comfort food at its finest.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Australian outback chili made with kangaroo meat, emu ham, and bacon simmered in beer with Tasmanian chilies. A wild game chili unlike anything you've tasted before.

Spanish rice with beef simmers browned ground beef, onions, bell pepper, stewed tomatoes, and crumbled bacon with rice and chili powder. A one-skillet (or one-casserole) family supper with smoky-savory depth.

German potato salad with a warm beer dressing made from a butter-flour roux, dry mustard, and a touch of hot sauce, tossed with crispy bacon. Kartoffelsalat at its best.

This is a quick and easy make-ahead bacon and tomato pasta salad recipe that's always a hit at potluck get-togethers.

If you like rice and chicken then try this wonderful tasty triumph.

Stuffed potatoes filled with sauteed mushrooms, bacon, spinach, and carrots in white wine, topped with melted Swiss cheese and broiled until bubbly.

Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick's Day or cozy winter dinners.

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.

Fish chowder with bacon, diced potatoes, and fish fillets simmered in a creamy half-and-half broth with thyme. A simple New England-style chowder ready in 45 minutes.