Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Bacon Recipes
0

46 posts in this topic

I think we need a fun thread.  Bacon seems to be a popular food....so I thought...we need a thread of bacon recipes.

 

Here is an interesting one:

 

http://lovecookeat.com/bacon-cups/

 

0

Share this post


Link to post
Share on other sites


Ads by Google:

Can't find the link to the bacon jam everyone was making at Christmas.  Would someone add that, please?

0

Share this post


Link to post
Share on other sites

Did someone say bacon??? Me  :wub:  BA-con!!

 

 

 

Bacon Jam Recipe

Hands-On Time: 15 minutes | Total Time: 1 hour, 45 minutes | Makes 3 cups

 

Ingredients

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, cut into smallish dice
  • 3 garlic cloves, smashed and peeled
  • 3/4 cup strongly brewed coffee
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark brown sugar, or less to taste
  • 1/4 cup maple syrup (the real deal, please)

Directions

  • 1. In a large skillet over mediumish heat, cook the bacon, stirring occasionally, until the fat is rendered and the bacon is lightly browned, about 20 minutes. Using a slotted spoon, transfer the bacon to paper towel-lined plates to drain.
  • 2. Pour off all but 1 tablespoon drippings from the skillet and reserve for another use. Add the onions and garlic to the skillet and cook until the onions are translucent, about 6 minutes. Add the coffee, vinegar, brown sugar, and maple syrup and bring to a boil. Cook, stirring and scraping up any browned bits from the skillet, for 2 minutes. Add the bacon and stir to combine.
  • 3. If making this on a stove top, reduce the heat to a bare simmer and cook uncovered, stirring occasionally, until the liquid almost completely evaporates and turns syrupy, 1 to 1 1/2 hours.

    If making this in a slow-cooker, transfer the mixture to a 6-quart slow-cooker and cook on high, uncovered, until the liquid almost completely evaporates and turns syrupy, 3 1/2 to 4 hours.
  • 4. Let the bacon concoction cool slightly before transferring it to a food processor and pulsing until coarsely chopped. Spoon the bacon lusciousness into individual jars or other resealable containers and refrigerate for up to 4 weeks. Transfer to a pan and rewarm gently over low heat prior to indulgi

 

http://leitesculinaria.com/82690/recipes-bacon-jam.html

0

Share this post


Link to post
Share on other sites

I'm dying to try this one!

 

http://beta.abc.go.com/shows/the-chew/recipes/Tasty-Trashy-Taters-Wendy-Bradley

 

Tasty Trashy Taters

 

ingredients
  • 1/2 bag Tater Tots (thawed to room temperature)
  • 1 8-ounce package Sharp Cheddar Cheese (cut in 1/4-inch squares)
  • Hot Sauce
  • 1 16-ounce package Bacon (strips cut in half)
  • 1/2 cup Brown Sugar
kitchenware
  • Sheet Pan
 
stepsingredients per stepinstructions
dotted_line.png
  • steps_1.png
     
    Preheat oven to 375 degrees. Line a cookie sheet with foil.
  • steps_2.png
    1/2 bag Tater Tots (thawed to room temperature)
    1 8-ounce package Sharp Cheddar Cheese (cut in 1/4-inch squares)
    Hot Sauce
    1 16-ounce package Bacon (strips cut in half)
    1/2 cup Brown Sugar
    To assemble, cut a small whole in each tater tot and place cheese in opening. Dash with hot sauce and wrap in bacon. Secure with toothpick, then roll in brown sugar. Place on baking sheet and repeat with remaining taters.
  • steps_3.png
     
    Bake about 15 to 20 minutes, flipping tots halfway through so that bacon cooks evenly. The cheese may bubble out and burn, but you can trim or pull it off when you take them out to cool. Serve warm.

    Helpful Tips:
    1. Cut each slice of bacon in half for the perfect size strip to wrap each tot.
    2. Roll each bacon bundle in brown sugar for extra crunch.
0

Share this post


Link to post
Share on other sites




sound good (drool)

 

think this would be tasty?? yeah, me too ! 

 

Bacon Brittle Recipe

Ingredients:

Directions:

  1. Roughly chop 4 slices of bacon and place in a food processor. Process bacon until it is finely chopped and forms a ball in the bowl.
  2. Cook bacon over medium to medium high heat, depending on your stove, until evenly browned. Drain bacon pieces in a fine mesh sieve and discard fat.
  3. In a medium saucepan combine sugar and corn syrup. Clip on a candy thermometer and cook to 300° F. Stir constantly.
  4. When sugar reaches 300° F remove from heat and remove candy thermometer. Stir in baking soda and bacon pieces and stir vigorously until all ingredients are well combined.
  5. Pour mixture onto a baking sheet lined with Reynold's Wrap Nonstick Foil. Allow candy to rest until it is cool enough to handle comfortably but not cold.
  6. Sprinkle chocolate chips over the top of the candy and allow them melt. Spread chocolate evenly over the candy with a long spatula or knife.
  7. Place candy in the freezer just until the chocolate has completely hardened.
  8. Cut candy into pieces with a very sharp knife.
  9. Store candy in a single layer in an air-tight container in the refrigerator.

Servings : 8 

Recipe Source
Author: Brenda Beaman
Source : www.williamsonkenwood.com

0

Share this post


Link to post
Share on other sites

Tasty Trashy Taters

Holy Toledo! Those sound amazing!

 


I love this bacon recipe-- my MIL taught me how to make it years ago. It's not really a recipe, at this point I just do it by feel but I'll try....

GERMAN POTATO SALAD

Boil about 4 good sized (like a russet) potatoes in salted water. When tender, drain, cool, peel and slice.

Meanwhile, in a large pot such as a Dutch oven, fry about a half pound of bacon until crisp. Remove from pan and drain on paper towels.

Retain about 2-3 tbsp. bacon grease in the pot, and sauté in it a small, finely minced onion till tender. Stir in 2 tbsp. each, sugar and flour of choice or cornstarch over low heat until smooth.

Add about 1/3 cup apple cider vinegar, when that is incorporated, increase heat to medium and stir in 2 cups of water until thickened and bubbly. (You may need more water) Add 1/2 tsp. celery seed and salt and pepper to taste.

Gently toss the potato slices onto the sauce. Crumble bacon and toss some in and sprinkle the rest on top. Enjoy.

This doubles or triples easily for parties, BBQs, etc and can be made ahead and reheated.

0

Share this post


Link to post
Share on other sites

That looks very similar to my Grammy's German potato salad, only she only uses red potatoes. I don't like russets in a potato salad. Too starchy. Blech. (Then again I just generally don't like russets.) We also use the same dressing for hot lettuce. Perfect for chilly late summer evenings. Lettuce with hot dressing and bacon? Yes please! German potato salad is probably my very favorite thing she ever made that wasn't baked goods.

 

 

Drain bacon pieces in a fine mesh sieve and discard fat.

 

This is clearly bad instructions. What she meant to say was save the fat for a more appropriate use!

0

Share this post


Link to post
Share on other sites

 

 

This is clearly bad instructions. What she meant to say was save the fat for a more appropriate use!

 

You can tell that clearly, she is not one of us  :lol: Who does not keep that bacon fat in a coffee can for later use? bacon amateurs

0

Share this post


Link to post
Share on other sites

Pig Candy

Use as many strips of bacon as you want (you will want a LOT)

coat each slice on both sides with dark brown sugar.

Bake in a rimmed pan on a rack at about 400 until bacon is done (careful, don't burn)

Let it cool.

Eat it up.

Warning: This is NOT Weight Watchers approved!

0

Share this post


Link to post
Share on other sites

Warning: This is NOT Weight Watchers approved!

 

no, huh?  :lol:  :lol:

0

Share this post


Link to post
Share on other sites

Same as bacon candy....just plain old bacon in the oven -- 350 for 20 mins....son has been getting off work at 230am and baking bacon -- two mornings this past week I have woken to foil covered cookie sheets with only bacon fat remaining ;)

 

Going have to stock a few other easy snacks for him -- certainly don't want to impede the work thing  :wub:

0

Share this post


Link to post
Share on other sites

Same as bacon candy....just plain old bacon in the oven -- 350 for 20 mins....son has been getting off work at 230am and baking bacon -- two mornings this past week I have woken to foil covered cookie sheets with only bacon fat remaining ;)

 

Going have to stock a few other easy snacks for him -- certainly don't want to impede the work thing  :wub:

 

If I had to wake up every day smelling bacon I couldn't eat I'd go crazy! On the other hand, I agree that I'd do nearly anything to keep my daughter happily working.

0

Share this post


Link to post
Share on other sites

I always do bacon in the oven. Never with brown sugar, though. Must try that:)

0

Share this post


Link to post
Share on other sites

Same as bacon candy....just plain old bacon in the oven -- 350 for 20 mins....son has been getting off work at 230am and baking bacon -- two mornings this past week I have woken to foil covered cookie sheets with only bacon fat remaining ;)

 

Going have to stock a few other easy snacks for him -- certainly don't want to impede the work thing  :wub:

 

No,you're right... work is good !!! and hey, he's a doll face for using the foil at least!  :D and with all things regarding the men in our lives, we must "pick our battles", yes? yes. LOL

0

Share this post


Link to post
Share on other sites

I always do bacon in the oven. Never with brown sugar, though. Must try that:)

 

We did the candied bacon on Christmas Morning -- received hugs in return -- great deal :)

0

Share this post


Link to post
Share on other sites

We did the candied bacon on Christmas Morning -- received hugs in return -- great deal :)

Great deal indeed! :)
0

Share this post


Link to post
Share on other sites

well, Ski, I would hug you too... if'n you made me candied bacon...any morning ;)  :D

0

Share this post


Link to post
Share on other sites

We did the candied bacon on Christmas Morning -- received hugs in return -- great deal :)

 

I make it for my husband when I am going to be ask him for something I know he won't want to say yes to. Always a day or two before I ask so it doesn't seem like bribery. :D

1

Share this post


Link to post
Share on other sites

I make it for my husband when I am going to be ask him for something I know he won't want to say yes to. Always a day or two before I ask so it doesn't seem like bribery. :D

 

Didn't you tell us about it around Christmas time...oh ya...when we were all having a bacon party after the Redunkulous Bacon Jam spread like wildfire.

 

Thank you :)

0

Share this post


Link to post
Share on other sites

Jalapano poppers:

 

1 package cream cheese

~11 jalapeno peppers

1 package bacon (I usually use turkey bacon because it has less fat, but am not sure what kinds are gluten-free)

 

cut peppers in half (long way).  remove most of the seeds/membrane - i like to keep a little membrane in for a little heat, or you can remove it all if you do not like spicy.  fill pepper halves with cream cheese.  wrap each pepper half with 1 strip of bacon. 

 

cook:

winter:  bake in oven at 350 degrees for ~40 minutes (or until bacon is fully cooked)

summer:  cook on grill.  med heat, ~ 10 min then flip and cook another 10 minutes (or until bacon is done).  be careful when flipping, because the cheese tends to ooze out if you aren't careful.  

0

Share this post


Link to post
Share on other sites

One of my favorites is a good party food.  Buy cherry tomatoes.  Wash them.  Cut the tops off and reserve (if you want).  Use a melon baller or a small spoon to scoop the guts of the tomato out.  Discard.  Turn the tomatoes upside down on paper towels for about a half an hour to drain the juice off.

 

Meanwhile, cook some bacon until crisp.  Crumble it and mix with some mayo and sliced green onion.  You can add parsley to this.  You can also add parmesan cheese.  Some recipes call for this but I've never tried it.  Add enough mayo to hold it all together.  Stuff the tomatoes with this mixture and place them on a platter that has been lined with a bed of curly parsley.  This prevents them from rolling around.  You can cap them with the tops if you want.  If you do, you'll need to spear them with a toothpick (preferably a decorative one) to keep them in place.

 

These need to be made fresh but you can keep them in the fridge for up to two hours.

1

Share this post


Link to post
Share on other sites

I make it for my husband when I am going to be ask him for something I know he won't want to say yes to. Always a day or two before I ask so it doesn't seem like bribery. :D

you know that after all this time....,  he knows, right? They always know, but they play along...and vice versa. It's a win-win  :lol:

0

Share this post


Link to post
Share on other sites
  Stuff the tomatoes with this mixture and place them on a platter that has been lined with a bed of curly parsley.  This prevents them from rolling around. 

 

These sound delicious and beautiful too -- going to serve before Sunday dinner this weekend...thanks :)

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,695
    • Total Posts
      921,779
  • Topics

  • Posts

    • Advil (ibuprofen) is gluten-free, but can be a stomach irritant, especially if taken on an empty stomach. That said, I will also place my bet on the garlic and onions. As Raven said, eating more than once a day may also help. An empty stomach is likely to be an irritable stomach.
    • Another link: http://naldc.nal.usda.gov/download/7351/PDF
    • Thanks for posting.  I know it is difficult to talk about these sorts of things even on a webforum.  It is good thing for people to be aware though about celiac disease and that it can cause mental problems.  Gluten can cause brain damage and it can cause anxiety. If the brain does heal it may take a long time. I know that gluten can cause anxiety and obsessive thoughts.  My experience has been similar to your experience. When I first quit eating gluten I had a similar constant loop and strong negative feelings. There are lots of people on this forum who get anxiety when they eat gluten. Some people also experience gluten withdrawl where they experience anxiety after giving up gluten. It can take a long time for the body to heal and for obsessive thoughts to go away.
       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
      1 activated vitamin b12 daily
      1 activated vitamin b6 every once in a while. 1 regular vitamin b multivitamin
      1 magnesium pill every day.
      St Johns Wort daily.
      1 zinc vitamin daily
      I drink lots of Chamomile tea and decaf coffee. I avoid most caffeine. 
      I think each of these helps lower my anxiety level.  I eat fruit with every meal. Canned fruit from walmart is cheap and good for you. I eat salad and and vegetables and avoid dairy.  I eat frozen fish often as it has healthy proteins. Eating healthy is very important. I eat potatoes and rice. http://www.livestrong.com/article/454179-what-is-methyl-b12/ I avoid eating soy sauce, soy, cheese, aged meats and fermented foods (I do drink certain types of alcohol in moderate amounts.) These foods contain lots of Tyramine. I might (or might not) have "monoaine oxidase deficiency" and if so high Tyramine foods should be avoided.  I thought I might have problems with elevated ammonia in my blood, but I am not convinced of that anymore. I limited my consumption of meat for a while as well as dairy but I am not sure if i helped.  I have heard that Celiac disease can effect other organs besides the brain and those organs can have an effect on the brain.  My current diet is working so I am going to stick with it for now. I try not to worry about things that are outside of my control. Be patient as it took me a long time to recover.  Let me know if you have any questions. There is a lot of information on this site and people who are willing to help.
       
    • Thank you. This is really helpful. I will call around next week.  I just want to heal! 
    • My endoscopy showed i had decreased folds in my duodenum. The biopsy came back and showed that my villi were fine... i have been on a gluten free diet for 6 years because i was just told i was intolerant but never had any testing before. when i eat gluten i get sick for 2 weeks. i came down with issues of other foods in march so they were trying to figure out why and wanted to know if i had celiac are not because that would explain why dairy and fructose are a problem.. both intolerant test for both were negative but the fructose test made me extremely sick but it was negative...      Im trying to figure out why i have decreased  folds in the first place. my Gi doctor is stumped on that to why the endoscopy would show damage but the under the microscope are fine. She is going to call the dr who did my scope and then is supposed to get back to  me..    would being gluten free for 6 year make it so there was damage and then my vili are now fine but still cant be seen in the endoscope?
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,701
    • Most Online
      3,093

    Newest Member
    Dtroutmann
    Joined