Recipes with bacon
1,225 recipes
Stuffed Cabbage Rolls
Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.
Tuna & Bacon Quiche
Tuna and bacon quiche skips the pastry crust and bakes flaked tuna, smoky bacon, and onions in a rosemary-scented egg custard. Crustless, low-carb, ready in 50 minutes. Brunch or a light dinner with one shallow dish.
Corn Chowder - Crockpot
Why bother the oven when you can make your crockpot feel special by making this delicious corn chowder.
German-Style Hasenpfeffer
German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.
New England Clam Chowder
New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.
Texas Tommy
A hot dog split open, stuffed with American cheese, wrapped in bacon, and deep-fried until it floats. Three ingredients. Zero restraint. State fair eating at its finest.
Campbell's Beef Bourguignonne
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
Bauernfruhstuck (Farmers Breakfast)
Bauernfruhstuck, the German farmer's breakfast: sliced potatoes pan-fried with bacon, then bound with eggs, ham, and tomato wedges. A hearty one-pan breakfast skillet meant to fuel a long workday.
Rumaki Pate
Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.
Warmer Kartoffelsalat (Hot Potato Salad)
A warm bacon and potato salad that makes an excellent side dish to any meal.
Vidalia Onion Quiche
Butter-browned Vidalia onions baked in a rich sour cream and egg custard with crispy bacon on top. A simple, savory quiche that lets sweet onions shine.
Pinto Bean, Andouille Sausage Stew
Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.
Jalapeno Corn Bread Stuffing
Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.
False Hare (German Meatloaf)
Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.
Beef Bourguignon Provencal
Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.
French Cabbage Soup
Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.
Homestyle stuffed cabbage rolls with seasoned ground chuck, bacon, and a tangy tomato-oregano sauce. Baked until golden brown, these are just like Mom used to make.
Tuna and bacon quiche skips the pastry crust and bakes flaked tuna, smoky bacon, and onions in a rosemary-scented egg custard. Crustless, low-carb, ready in 50 minutes. Brunch or a light dinner with one shallow dish.
Why bother the oven when you can make your crockpot feel special by making this delicious corn chowder.
German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.
New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.
A hot dog split open, stuffed with American cheese, wrapped in bacon, and deep-fried until it floats. Three ingredients. Zero restraint. State fair eating at its finest.
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
Bauernfruhstuck, the German farmer's breakfast: sliced potatoes pan-fried with bacon, then bound with eggs, ham, and tomato wedges. A hearty one-pan breakfast skillet meant to fuel a long workday.
Rumaki pate blends chicken livers with butter, soy sauce, nutmeg, and dry mustard, then folds in chopped water chestnuts and crumbled bacon. A retro appetizer spread with crunch in every bite.
A warm bacon and potato salad that makes an excellent side dish to any meal.
Butter-browned Vidalia onions baked in a rich sour cream and egg custard with crispy bacon on top. A simple, savory quiche that lets sweet onions shine.
Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.
Jalapeno cornbread stuffing made from scratch with homemade cornbread, bacon, onions, celery, oregano, and chicken broth. A spicy, savory Southern-style dressing for turkey or as a hearty side dish.
Falscher Hase, a traditional German meatloaf stuffed with hard-boiled eggs, wrapped in bacon, and served with a sour cream pan gravy. A showpiece Sunday dinner.
Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.
Rustic French potage with bacon, cabbage, root vegetables, and beans simmered for 2 hours. The kind of peasant soup that feeds a crowd for pennies and tastes better the next day.
