bacon recipes

Whole30 Bacon and Egg Cups

sugar-free bacon (about 10 ounces)

red potatoes, sliced 1/8 inch thick, rounded ends discarded

red bell pepper, finely chopped

eggs

chives

sauce,

Bacon-and-Egg Potato Salad

potatoes,

bacon, chopped

red wine vinegar

mayonnaise

mustard

scallions, finely chopped

red onion, diced

sugar

salt and pepper

Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

I made this with purple new potatoes and fingerlings (just what I had). I left out the sugar but otherwise followed the recipe. It is absolutely the most delicious potato salad I’ve ever had. I was a caterer for 25 years and I’ve probably made several tons of different potato salads. I’m bringing it to the Beatles Fort Worth Symphony Concert in the Garden tonight in celebration of my mom’s 70th birthday and I’m already practicing my humble-brag “thanks” and “you’re too kind” and “well, it’s made with love so...”. Thanks so much, Chef! 

By far, the best potato salad I have ever had the pleasure of putting into my mouth. I quadrupled the recipe for a large potluck BBQ I was attending.Mind you this was my first attempt at this dish. When complete, and after taking a test bite,I couldn't help myself.I filled a cereal bowl full and "Macked"  it down. Then repeated. I think some folks missed out at the BBQ.  My Bad. I did print 20 copies of the recipe and all were taken from the BBQ. So Good...

<div>This potato salad is absolutely fabulous! A BIG HIT every time!</div><div><br /></div><div>                                                                                           Bre</div>

Excellent.  I've made it several times, and everyone who has eaten it, has absolutely loved it.  The only change that I made was to add a couple of more hard-boiled eggs.  The recipe is easy, inexpensive to make, feeds many and is incredibly hearty and satifying.  Highly recommended.

Made.for.Thanksgiving, it was an absolute hit!!!!!

this potato salad is awesome !!!  my little tweeks on the recipe:  added 2 additional egg whites (wanted more egg without the extra cholesterol), used honey Dijon mustard instead of whole grain, added fresh dill and parsley, and of course celery (you can't have potato salad without the celery "crunch")

Yum. How can you go wrong? Bacon, eggs and potatoes!

First time making potato salad and it was delicious specially with the bits of bacon.  Yummy.  

Loved this recipe it is a fun new spin on potato salad! 

I made this potato salad and it is the best potato salad ever.  My husband and daughters loved it and said ir's restaurant grade.   This will be go-to potato salad from now on.  Thank you so much for sharing this delicious recipe. God Bless!

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

lemon juice

parsley

scallions

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

Spiced Beef Hot Dish With Bacon Jalapeno Cornbread

bacon

beef

salt and black pepper

Oil, if needed

carrots,

jalapeno, minced

yellow onion, chopped

garlic,

baharat

chili powder

tomatoes

beef broth

chickpeas,

golden raisins

cornmeal

all-purpose flour

baking powder

baking soda

salt

unsalted butter,

whole milk Greek yogurt,

honey

parsley,

For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.

Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste. 

For the cornbread: Preheat the oven to 400 degrees F. 

Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.

Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.

Maple-Roasted Bacon

maple syrup

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

This is delicious! My hints &amp; alterations:
- Invest in a non-stick rack that fits inside the jellyroll pan.
- For easier clean-up, line the pan with foil.
- Use B grade maple syrup, it's a better flavor than A-grade.
- Keeps well in the fridge &amp; when ready for use, a couple minutes in the toaster oven and it's just as is fresh! If reheating a larger quantity, piles of bacon in casserole dish in low-heat oven until hot, works too.
- I have tried this recipe on many brands of bacon &amp; found Fletcher's (non-peppered) to be best.  Wish they made a nitrite/nitrate free bacon.
- Fletcher's is so thick that you can cook 12-15 minutes, flip, baste, cook another 12-15, flip, baste and bake another 5-7 depending on how crispy you like it.
- For four pounds of bacon, I found the proportions best:
1 Cup B-grade maple syrup
1 Tbl dry mustard
1/8 tsp cayenne pepper
- With my recommended syrup mixture, I'd place on a dish, not paper towels.  They're so sticky! 

This is really good.  Delicious guilty pleasure only to be enjoyed a few times a year!  The key here is to use quality real maple syrup.  I made this a few weeks ago with the real syrup and it was full of the maple flavor.  Today, I made it with the Aunt Jemima and it wasn't nearly as delicious.  I, too, put fresh black pepper on it which I loved.  If you're going to indulge, go all the way with the real bacon and the real syrup followed by some cardio!  I made a sandwich with the bacon.

I love it bacon is one of my favorite foods i just LOVE its taste.

I am guessing anonymous put the bacon on the pan not on the baking rack inside the pan as directed. 

Im sorry to report negative results but I trusted this recipe and wanted others to know that the bacon will come out scalded to the bottom of the pan if you use this recipe .. I followed the recipe but only left the strips in the oven for 12 minutes and it was overkill... sad to say that this recipe is a bust. <br /><br />I would say lower the temperature or peek in around 9 minutes and check to see if the bacon has an almost foamy appearance due to the grease cooking off .. the bacon is done when you see lots of tiny little bubbles resembling foam ... perfect bacon at that point .. this recipe overcooked all my strips :-(

Oh my I wouldn't change a thing with this recipe.. You can not go wrong with maple syrup and bacon.. I love you Ina!

no hassle in the oven and no mess on the stove top - so I liked that; but my husband thinks it's not as crispy and the maple syrup makes it too sticky.

Amazing! I will never have BLTA's with regular bacon again!

Refried beans without the frying makes this the perfect side dish for any fiesta. With your Instant Pot®, you can start from dried beans but skip the soaking step and skip the hours of cooking but still get velvety, bacony beans.

Instant Pot Bacony Refried Beans

bacon,

onion,

green bell pepper, chopped

pinto beans, rinsed and picked through

Kosher salt

Food Network Kitchen’s Instant Pot Bacony Refried Beans

Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.

Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

These were good.  Nice flavor, however the beans were still a little hard at end of cooking.  I did not want to tie up my instant pot by putting them back in since I was going to use it for carnitas next so I microwaved them for about 10 minutes and the we’re fine.  I’d make again just increase cooking time a little

Love this recipe! These are super tasty and add a lot to your Mexican cuisine. 

these are wonderful-if you decrease salt some. I've made them 3 times, first time as written and it was too salty tasting (tho still good). The other 2 times I only added 2 tsp salt to pot and in place of half the water I used chicken broth (I had one opened so I thought I'd try it)-it turned out even better than the first time.  It makes too much for us so I freeze the rest in 3 containers and it works out perfectly. <span>Love this recipe.</span>

Delicious, I will never buy the canned ones again. 

https://www.foodnetwork.com/videos/weeknight-pressure-cooking-5441518

Bev gets a lesson in pressure cooking from food editor Rick Martinez.

Weeknight Pressure Cooking

Try Ina Garten's Beef Bourguignonne recipe, a French classic with bacon, mushrooms and red wine, from Barefoot Contessa on Food Network.

Beef Bourguignon

olive oil

dry cured center cut applewood smoked bacon, diced

black pepper

yellow onions, sliced

garlic (2 cloves)

Cognac

(2 cups) beef broth

tomato paste

fresh thyme leaves (1/2 teaspoon dried)

unsalted butter

onions

mushrooms

Country bread

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

<p>Calm down, everyone!!! Having made this amazing creation many times, I can tell you it tastes even better the next day. Too fatty? Put it in the fridge overnight and, voila! -- the fat will have risen to the surface and gotten hard, easy to remove. Not enough liquid to cover beef? Add more. </p><p> </p><p>Work with me, people. </p><p> </p><p>Not done in 1 hour and 15 minutes? Cook it a little longer. I find it needs a good 2+ hours, but that could be my wonky oven.  Do splurge on good stock, bouillon cubes are nasty. That goes for all of the ingredients -- use the good stuff, it's what makes the dish. Follow the recipe and use common sense. I always do an experimental run with a more complex dish like this, then tweak it after I'm done to fit my tastes. BTW, I'm not a huge salt fan, and since there's stock and bacon I don't add additional salt until the end, if needed.</p><p> </p><p>Cooking is an art! Be flexible and use your intuition. This is the best Beef Bourguignon recipe I've found.</p>

Have made it, at least 10 times. The only change I make is dredging the beef cubes in seasoned flour, using a large Ziploc bag. I get better browning and it eliminates the need for the butter &amp; flour thickening.

Overall, this is the BEST recipe I’ve found for Beef Bourguignon.  

Very delicious...but agree with other reviews that cooking time was not quite long enough...carrots were still too hard.  So, I had mine in the oven for 2 hours 45 minutes.  I also agree with another reviewer who recommended NOT buying the pre-cut stew meat....I was in a rush for a dinner party and gave in to the temptation...the meat was obviously a blend of different cuts...some were too lean and became chewy.  So, stick with the roast that you cut up yourself to save making that mistake.  Otherwise, flavors were good!

I followed the recipe to a "t".  The most delicious dish I have ever made.  It is also an easy one pot dish you can make over the weekend.  I served it with roasted cauliflower and sourdough bread.  Perfect dinner for Monday.

I have made this many times with the following changes - I omit the bacon since I don't think it's necessary, 1/2 bottle of Pinot Noir or as Ina would say "good" Pinot Noir, less salt, 1/2 bag of frozen pearl onions, 1 package of sliced cremini mushrooms- cook for 2 1/2 - 3 hrs at 275 degree oven. Perfection - if you can't import your own olive oil, store bought is FINE - "Sighs"

I have made this many times starting with Julia then Ina's out of Barefoot in Paris. This was the first time from the Food Network. The posts almost scared me away but I got my guts and head together and made it last week for a dinner party. I made it exactly like the recipe except I added the tomato paste with the carrots and onions for a few minutes before the garlic. I adjusted the cooking time per Ina's Company Pot Roast to 1 hour at 325 then 1 1/2 hours at 250. I used a chuck roast that I cut up. The meat was melt in your mouth tender and the vegetables were cooked but not mushy. I served it over the sour dough garlic bread. It was very impressive and utterly delicious. There were no leftovers to enjoy because everyone went back for seconds. I'm not going to say that it was a walk in the park because it took a lot of time and cooking smarts. If you have a special occasion and lots of time and energy, go for it.

FANTASTIC. Best I've had in a long time.  Only differences we did,  added a whole can of tomato paste (was only a few more ounces), which made it thicker. Did not add the extra frozen onions, which made it less onion-y, more stew like. Would do 1000x again.  Thank you!

Yesterday I decided to depart from Julia's recipe which I have made multiple times,  and went with this one.  I let it sit overnight before adding the mushrooms and pearl onions.  When I woke this morning I thought it would need reducing (had braised it for 2 hours yesterday) but on seeing how just being in the fridge had thickened it I chose not to do more.  I used fresh pearl onions and sauteed them with the mushrooms but otherwise followed the recipe exactly.<div><br /></div><div>Both my husband and I thought it was wonderful, far superior to the Julia Child version.  Thank you!</div>

Unanimous - this many good reviews should tell you that this a winner!  <div><br /></div><div>I made it the day before, and the lighting of the cognac should be fun!  Be careful, but enjoy and pretend you’re a pro ;) It is safe and just place the lid over the pot if you get scared (if u don’t have cognac in the house, small liquor stores sell those small bottles that work out perfect for this recipe) I heated my dish in a Dutch oven for 3 hours, and the meat was just at the point of falling apart - perfect. Let it cool a bit and then placed in fridge.  </div><div><br /></div><div>The next day the fat had risen, so I was able to scrape it off to make it less fatty. I sautéed the mushrooms and added to the pot, then reheated the bourguignon for about 40 minutes, on a simmer.  I removed the meat and carrots as they were really tender, then I added the roux (flour &amp; butter) - this way it didn’t interrupt the contents. Added everything back once I had the thickness I was trying to achieve (didn’t want it too thick - you don’t want gravy).  Omitted pearl onions, due to the crowd I was serving.  Let it simmer while I got everything ready then served with mashed potatoes and heated, sliced rustic bread.  </div><div><br /></div><div>We have a big family, rotating the family gatherings amongst a few of us - I think this was the best dinner ever received ( and I’ve been in the family 15 years!).  I think it’s because it was something a little risky, and different than the chicken, steak, pasta dishes we typically do.  Highly recommend giving this a try! </div>

We live in a tiny village in France. My husband was making this recipe while I worked on my computer upstairs. Lo and behold I saw smoke entering the 2nd floor, then hearing him announce "FIRE". I ran into the kitchen, saw fire on the stove rising around our exhaust fan, and imagined the worst (we have a wooden ceiling).  To make a long story short, our neighbor across from us called the fire dept and three men arrived. Our gorgeous stove; extractor; etc. need to be replaced.  Apparently my husband followed this recipe, pouring a small amount of cognac into the pot. However, leaving the exhaust fan 'on' spread the fumes onto the filter (which had some imbedded grease despite having been recently cleaned). Presto; the filters ignited...etc.  I've made this beef stew innumerable times never adding cognac, but only wine. It's still delicious without brandy. Wisdom dictates MUCH caution be used while cooking with cognac; especially turning off the exhaust fan. I, for one, recommend Ms. Garten eliminate cognac from this recipe for safety's sake. Only professionals should use it. 

https://www.foodnetwork.com/videos/inas-beef-bourguignon-recipe-0169492

Ina's beef Bourguignon is like beef stew with an elegant French accent.

Ina's Beef Bourguignon Recipe

Charred Brussels Sprouts with Bacon and Maple

Brussels sprouts,

Kosher salt and black pepper

shallots, minced

ground cumin

pure maple syrup

Dijon mustard

fresh chives

Geoffrey Zakarian makes Charred Brussels Sprouts with Bacon and Maple, as seen on Food Network's The Kitchen

Cook the bacon in a large cast-iron pan in the oven or on the stovetop until browned and crisp and the fat has rendered out, about 10 minutes. Set the bacon aside on a cutting board to let cool. Increase the oven temperature to 450 degrees F.

Arrange the Brussels sprouts in a single layer in concentric circles, cut-side down, in the bacon fat in the pan. Sprinkle with salt and pepper. Cook over medium-high heat until the sprouts begin to caramelize, about 4 minutes . When they begin to brown, transfer the pan to the oven and roast until charred and tender, about 15 minutes.

Return the pan to medium heat. Transfer the sprouts to a bowl, leaving some fat behind. Add the shallots and cumin to the pan and cook, stirring often, until the shallots soften and the cumin smells fragrant, 1 to 2 minutes. Add the maple syrup, mustard and salt and pepper to taste, and whisk until bubbly. Add the sprouts to the sauce and remove the pan from the heat. Add the chives and stir to coat the sprouts in the sauce. Transfer to a serving plate.

Tomato Bisque

bacon (about 1/2 ounce)

Spanish onion, chopped

carrot, chopped

celery,

chicken broth,

(28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

thyme

bay leaf

heavy cream

Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.

Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.

Fantastic. Rendered the bacon fat first..removed and added butter after as suggested. Used a little garlic and onion powder, granulated chicken bouillon, 2 dash of red pepper flakes and 2T tomato paste at the end as suggested by other reviewers. I followed the recipe and felt like it needed more depth of flavor..for my taste. I served them with gruyere grilled cheese croutons modified from a Ina recipe. And by the way..for other reviewers. I enjoy seeing people include their modifications. I'm not going to make a batch of something..possibly not like it, and throw it out. Waste of time and money. Different people..different taste buds/palettes. I thank those that include how they experimented with a recipes. That's how recipes develop and get better. And of course..rate a recipe accordingly.<br />

<p>This recipe made one of the best tomato bisques I've ever eaten and it was the 1st time making it! I skipped the parsley as I only had dried parsley on hand but it still turned out amazing. My mom and stepdad do not like tomatoes or tomato soup but they both really liked this one and ate the whole bowl I gave them to try. I would recommend this recipe to anyone trying to find a good tomato bisque...search no further :)</p>

This recipe was way too heavy on the chicken broth and way too light on the tomatoes. It literally tasted like chicken broth with some slight other flavors. It didn’t at all taste like tomato. I made it for dipping grilled cheese, so it ended up okay, but if you like to eat tomato soup in its own like I do with leftovers after grilled cheese night, it is not good. 

I made this using a top rated can of crushed tomatoes which makes a huge difference in your results. I also added Fish Sauce which I add to most everything. If you don’t use fish sauce, get a bottle, and there is only one kind to get, research it and the brand will be revealed. I used dried herbs and better than boulion which makes a difference. Absolute best tomato soup you will ever eat!!!

I honestly don't see how this recipe rates such high reviews. Most of the reviewers changed the recipe considerably, and I wish they would rate it as written so it doesn't skew the ratings. I thought this recipe was very bland. Since I did read the reviews, I didn't use as much chicken broth, knowing I could add more later if needed. It is not anything like other tomato bisques that I have tasted - really, very little tomato flavor at all. I then tried adding tomato paste and several other things just to salvage it, which completely changed the recipe. It still was only just passable in my opinion. I definitely will not make this again. 

Delicious but a little bland. After making added red pepper flakes garlic powder and a lot more salt and pepper

Hands down the best homemade tomato bisque recipe I’ve made! There are so many different versions of Tomato Bisque—For our family, we just blend well with a hand-held stick blender &amp; it is just perfect the way it is! No modification necessary! 

This is an absolutely delicious soup.  I made this for 100 people and it was a big hit.  I did tweak the recipe though. I substituted half the amount of corn starch for the flour to make it gluten free.    I mixed the corn starch with 1/2 cup of the chicken broth and gradually added it to the soup.  I used dried herbs, no bacon and 1 1/2 cups of cream for each recipe.  I also added a pinch of nutmeg and thoroughly puréed it in my Vitamix.  Gluten free croutons on top were the finishing touch.    Yummy!  

Soup was amazing! Next time I’m doubling it and freezing half. 

This was a "10"!  I made this soup for dinner with grilled ham and cheese sandwiches and it was a hit.  I didn't wait for it to cool - I just pureed it hot in my food processor in batches.  The consistency was perfect and velvety - not too thick, not too thin - and the crispy bacon added that crunch and delicious texture.  Will definitely make again!

Roasted Broccoli Salad with Bacon Dressing

broccoli florets,

red onion, diced (about 1/3 cup)

apple cider vinegar

walnuts,

Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.

In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.

Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Spinach Salad with Warm Bacon Dressing

spinach

white mushrooms, sliced

red onion (1 small), very thinly sliced

Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

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