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The Kitchen Table

I'll share my recipe, if you'll share yours, September 18, 2011

14 years ago

Spiced Bacon Twists

Allrecipes.com

"The Tuck U Inn at Glick Mansion in Atchison, Kansas serves this for breakfast. People just rave about the caramel, candy coating combination on the bacon!"

Original Recipe Yield 8 servings

Ingredients

1 cup packed light brown sugar

2 tablespoons dry mustard powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

1 pound sliced bacon

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and set a wire rack over the foil. Use a baking sheet that has sides to catch the grease.

In a small bowl, stir together the brown sugar, mustard powder, cinnamon, nutmeg, and cayenne pepper. Press each slice of bacon into the mixture until coated. Twist each strip a few times and place on the prepared baking rack.

Bake until bacon is browned and crisp enough to hold its shape, about 30 minutes.

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Comments (3)

Jasdip
14 years ago
PERFECTLY CRISP OVEN FRIES EVERY TIME

Baked potato wedges tend to have a thick chewy crust instead of a light crispy one. THE FIX: Soak the raw cut up potatoes in hot water for 10 min. then pat dry before seasoning and baking. The water will remove surface starch and sugars that hinder the development of a thin crispy crust.
Marilyn Sue
14 years ago
Peachy Bread Pudding with Caramel Sauce

Ingredients:
2 cups fresh peaches - peeled
, pitted and halved
1 (14 ounce) can sweetened
condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into
small pieces
CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum
Directions:
1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
4. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
5. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Sue
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I'll share my recipe, if you'll share yours, September 11, 2011
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ESCALLOPED CHICKEN Cook chicken until it falls from bones, along with 1 carrot, 1 stalk celery and 1 small onion. 1 c. milk 4 c. chicken broth 1/2 c. butter 3/4 c. flour Dash of nutmeg 1/8 tsp. celery salt 1/16 tsp. sage 5 c. cut up chicken 2 c. fine bread crumbs Heat milk and broth. Blend butter, flour and seasoning. Blend into hot liquid and cook until smooth. Into greased baking dish, place a layer of chicken, layer of cream gravy, layer of bread crumbs, until dish is full. It is best to use a shallow dish. Bake 25 to 30 minutes at 350 degrees. 6 pounds of chicken serves 12. Sue
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Sour Cream Peach Pie Pastry for single-crust pie (9 inches) 4 cups sliced peeled peaches 2 tablespoons peach preserves 1 cup sugar 1 cup (8 ounces) sour cream 3 egg yolks 1/4 cup all-purpose flour 1 teaspoon vanilla extract TOPPING: 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1/4 cup sugar 3 tablespoons chopped pecans 1 teaspoon ground cinnamon 1/4 cup cold butter, cut in cubes Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, combine peaches and preserves. Transfer to pastry shell. In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches. Bake at 425 for 30 minutes. Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Bake for 15-20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator. Yield: 8 servings.
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The toasted breadcrumbs give this recipe a nice crunch. Don't leave it out. Shrimp or chicken would also be a nice addition. Linguine with Roasted Red Peppers and Tomatoes (Fine Cooking) 1 medium clove garlic 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 1 cup small grape or cherry tomatoes, halved or quartered 1/2 cup chopped fresh flat-leaf parsley 4-1/2 Tbs. extra-virgin olive oil 1 Tbs. capers, rinsed and chopped 1/2 tsp. crushed red pepper flakes 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 12 oz. dried linguine or spaghetti 1/2 cup freshly grated Parmigiano-Reggiano; more for serving Coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste. In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes. Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta. Add the red pepper mixture to the hot pasta, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.
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Made these a number of times Green Chile Squares =================== April 12/02 Perfectentertaining.com We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature. 2 cups grated Monterey Jack cheese 2 cans green chiles 4 well beaten eggs . Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares. Preparation Time: 5 minutes
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glenda_al
14 years ago
Bacon Pie
12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion
3/4 cup Original Bisquick mix
1 1/2 cups milk
3 eggs
1/8 teaspoon pepper
1 Heat oven to 400F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
2 In medium bowl, beat remaining ingredients until blended; pour into pie plate.
3 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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