Bacon/9 recipes

Perfect make ahead breakfast casserole for Christmas morning. Make it ahead the day before and pop in the oven in the morning for a great breakfast that can feed a crowd.

An easy way to use up your potatoes and to make something delicious.

Hearty bratwurst stew with potatoes, green beans, and a creamy cream-of-mushroom base finished with melted cheddar. A quick one-pot supper for cool fall evenings.

Marvelous recipe. I prepared it exactly as written and wouldn't change a thing.

These stuffed baby peppers are so tasty and flavorful, you can use pancetta or bacon instead of prosciutto, and the layers of flavors are just oozing in your mouth.

A single-serving vegetable calzone stuffed with stir-fried veggies and cheddar cheese sauce, folded in pizza dough and baked golden. Quick, easy, and vegetarian.

A loaded Cajun jambalaya with chicken, ham, Cajun sausage, and shrimp simmered over brown rice with filé powder, cayenne, and fresh tomatoes. Feeds a crowd straight from one big pot.

A savory Finnish classic featuring a yeast bread-like crust filled with caramelized Vidalia onions, ham or bacon, and a creamy egg and sour cream mixture, flavored with (optional) caraway seeds.

Fiery penne all'arrabbiata with pancetta, crushed Roma tomatoes, capers, green olives, anchovies, and hot chili peppers simmered in red wine. A bold, spicy Italian pasta ready in 45 minutes.

A basic yet tasty corn bread is easy to make, and it goes well with any kind of chili, stew or roast.

Oklahoma beans and cornbread simmers dried pinto beans low and slow with ham until thick and creamy, served with sliced raw onion and a wedge of cornbread. A hearty, frugal one-pot supper with deep flavor.

Add an authentic Italian taste to your beef roast with this easy recipe that is perfect for a Sunday dinner.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Tender rice simmered with tuna, stewed tomatoes, mixed vegetables, and melted cheddar in a one-pot Creole-style dish.

Slow-simmered chili con carne with ground beef, kidney beans, and black olives. Bacon fat builds the base, and a splash of vinegar and brown sugar balance the heat.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.