Recipes with bacon

Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.

Creamy Baked Potato Soup with Bacon and Cheddar recipe

Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.

Dalt's baked potato soup with diced potatoes, slow-cooked onions, half and half, and a clever potato-flake thickening trick. Restaurant-style copycat with crispy bacon scattered on top.

A simple yet flavorful and very hearty dish of Irish style cabbage and bacon. Only a few cost effective ingredients that turn into a flavorful dinner.

Thick, warming Canadian yellow split-pea soup with diced Canadian bacon, carrots, sage, and a hint of allspice. High in fiber and protein, low in guilt.

Roasted garlic potato soup with crisp bacon, oven-roasted whole garlic heads, and russet potatoes simmered with onions and carrots. Lower-fat creamy soup with bold smoky-sweet depth.

Fried cabbage and bacon cooked in half a cup of bacon drippings with a touch of sugar for caramelization. Southern-style comfort food with just 6 ingredients and 25 minutes.

Brussels sprouts baked in a savory bacon and green onion sauce, topped with grated cheddar and golden breadcrumbs. The side dish that converts sprout skeptics.

Three bean salad with bacon piles baked, lima and green beans with crispy bacon, mushrooms and peppers in a honey-Dijon lemon dressing. A hearty, make-ahead party salad that feeds a crowd.

Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

Turned out super crispy, loaded with cheese and bacon and seasoned to perfection.

There are lots of flavor in both topping and filling, love shepherd's pie, then you should make this flavorful and delicious recipe!

"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.

A hearty crunchy side salad with peas, celery and cashews in a creamy dressing.

Bacon potato-broccoli soup blends crispy bacon, potatoes and onion into a creamy pureed base, then folds in broccoli florets for a chunky finish. A weeknight bowl with smoky depth and a whisper of curry.