Bacon recipes

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

I loved this recipe. I made this for my mom after her surgery and she loved it. I only used 1 box of spinach instead of 2 and I used real bacon and not bacon bits, other than that it was great!

If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

Make-ahead breakfast casserole that's perfect for Sunday brunch or breakfast. Most breakfast casseroles are huge amounts, this one has been scaled to make just two hearty servings so you can enjoy it anytime.

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.

Chernobyl Chili: a big-batch ground beef and red kidney bean chili with 4 tablespoons of chili powder and serious heat. Cooked in the microwave then served from the crockpot. Built for a crowd.

While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Five biscuit variations from a single Bisquick base: rolled, dropped, sweet cinnamon, filled, and Latvian bacon-onion. Pantry-quick biscuits in under 20 minutes from baking mix and milk.

This rib-sticking dish was given to me by a Southern relation.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Fresh lima beans simmered with sliced smoked sausage, onions, and bacon drippings. A no-fuss Southern one-pot meal with big smoky flavor.

Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.