Bacon/3 recipes

Slow cooker ground beef and bacon stroganoff in a creamy mushroom soup and red wine sauce with sour cream, spooned over toasted buns. Just 15 minutes of prep for a 4-hour hands-off dinner.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

Hopping John simmers long-grain rice with smoky bacon, sweet onions, beans, and Ro-Tel tomatoes for the classic Southern New Year's good-luck dish. One pot, simple ingredients, big flavor.

Holiday quiche with ham, bacon, Swiss cheese, and shredded lettuce seasoned with savory, chervil, and parsley. A French-herbed egg pie for brunch or dinner.

Shortcut quiche using condensed soup as the base, loaded with your choice of meat, cheese, and vegetables in a flaky pie crust. Endlessly customizable and on the table in about an hour.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Crispy pan-fried salmon burgers made with canned pink salmon, mashed and grated potato, and smoky bacon. Budget-friendly, makes 10-12 patties in about 30 minutes.

Learn how to make a variety of delicious pasta sauces that can make any meal taste amazing!

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Crustless crab quiche with snow crab, crispy bacon, and melted Swiss cheese in a Bisquick egg custard. A rich, savory brunch or dinner that skips the pastry entirely.

Make-ahead egg casserole with milk-soaked bread, Swiss cheese, and crispy bacon. Assemble the night before, bake in the morning. Brunch for four with almost no effort.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Reuben sandwich in soup form with corned beef, sauerkraut, potatoes, caraway seeds, and dry mustard. Topped with buttery pumpernickel croutons and grated Swiss cheese.

Elegant braised squab nestled in buttery cabbage and bacon, unmolded in a mosaic of turnips, carrots, and broccoli with a rich veal jus. A showstopping French-inspired centerpiece.