Using ingredient bacon
Basque Tortilla
- 5 gr green onions (sliced)
- 2 gr salt
- 4 slices bacon
Beaumont Inn Kentucky Hot Brown
- 3 turkey breast
- 180 ml cream
- 60 ml milk
- 55 gr butter
- 45 gr flour
- 2 slices tomato (sliced)
- 2 slices bacon (sliced)
- 1 slice bread (sliced toasted white)
- some recipe by
Beef And Stout Casserole
- 6 bacon (lean)
- 3 garlic (cloves)
- 1 bouquet garni
- 1 bottle of stout
- 700 gr beef
- 230 gr shallots
- 16 gr flour
- 16 ml wine
- 14 gr butter
- 14 gr sugar
Beef Braised In Red Wine
- 1 bay leaf
- 1,400 gr beef chuck roast (lean)
- 475 ml beef stock (canned)
- 230 gr tomatoes pureed (canned)
- 120 ml dry wine (red)
- 60 gr onion (chopped)
- 32 gr carrots (chopped)
- 28 gr soft butter (optional)
- 26 gr celery (chopped)
- 16 gr flour (optional)
Beef Flank Steak With Mushroom Stuffing
- 2 onions
- 1 onion
- 525 gr flank steak
- 240 ml beef broth (hot)
- 65 gr mushroom (pieces)
- 30 ml vegetable oil
- 28 gr bread crumbs (dried)
- 30 ml tomato catsup
- 18 gr chives (chopped)
- 18 gr tomato paste
Beef Roast With Mushroom Stuffing
- 4 mushroom (pieces)
- 2 onions
- 1 onion
- 525 gr flank steak
- 240 ml beef broth
- 55 gr bread crumbs
- 14 gr parsley
- 10 ml mustard
- 10 ml vegetable oil
- 10 ml tomato catsup
Beouf Bourguignon
- 18 mushroom caps
- 18 onions (white)
- 2 sprigs parsley
- 1 clove garlic
- 1/2 bay leaf
- 900 gr beef rolled rump roast
- 350 ml water
- 300 ml dry wine (red)
- 50 gr tomato paste
- 32 gr all purpose flour
Black Bean Soup With Sour Cream And Mango Salsa
- 4 bay leaves
- 2 celery stalks (diced)
- 1 carrot (diced)
- 1 salt and pepper
- 525 gr black turtle beans
- 475 ml chicken stock
- 120 gr onion (diced)
- 16 ml honey
- 3 slices bacon
Bordelaise Sauce For Game
- 12 cracked peppercorns
- 6 peppercorns (crushed)
- 2 bay leaves
- 1 sprig of thyme
- 1 bacon
- 1 matignon
- 3/8 parsnip
- 1/4 bone marrow
- 1/4 madeira
- 1,900 ml stock
Braised Wild Duck Breasts In A Spiced Wine Sauce
- 4 duck breasts
- 1 bay leaf
- 1/2 svens glogg
- 300 gr mushrooms
- 120 ml chicken stock
- 60 gr onion
- 1 gr parsley (dried)
- 1 gr thyme (dried)
- 1 gr marjoram
- 4 slices bacon
Brigitte's Red Cabbage
- 1 head of cabbage (red)
- 1 apple
- 1 onion
- 5 ml vinegar
- 4 gr sugar
- 3 slices bacon (sliced)
Brigitte's Sauerbraten
- 2 peppercorns
- 1 bayleaf
- 1/2 l buttermilk
- 1/2 l water
- 850 gr roast beef (boneless)
- 240 ml wine (red)
- 24 gr cornstarch
- 5 slices bacon
- 2 slices carrots
- 1 slice onion
Brownsville Chili
- 3/8 jalapeno chile seeded
- 1/4 bacon (sliced minced)
- 2,700 gr chuck (ground)
- 1,200 gr tomato concasse
- 950 gr onion (minced)
- 450 gr pinto beans (rinsed)
- 80 ml corn oil
- 45 gr garlic (minced)
- 18 gr salt
- 14 gr sugar
Buckskin Chili
- 5 venison
- 3 jalapeno peppers (minced)
- 3 garlic (cloves)
- 2 anchos (dried crushed)
- 1 angostura bitters
- 1/2 bacon
- 600 ml tomato sauce
- 475 ml beaujolis wine (red)
- 400 gr stewed tomatos (chopped)
- 130 gr tomato paste
Buckskin Chili*
- 5 venison
- 3 jalapeno peppers (minced)
- 3 garlic (cloves)
- 2 anchos (dried crushed)
- 1 angostura bitters
- 1/2 bacon
- 600 ml tomato sauce
- 475 ml beaujolis wine (red)
- 400 gr stewed tomatos (chopped)
- 130 gr tomato paste
Burgoo
- 10 okra (frozen cut)
- 4 ears of corn (fresh)
- 4 cns
- 1 clove garlic
- 1 bay leaf
- 2,800 ml water
- 1,400 ml ready to cook broilerchicken
- 900 gr beef shank cross-cuts
- 260 gr coarsely carrots (chopped)
- 150 gr cubed potatoes (peeled)
Caesar For Two
- 4 bacon (chopped)
- 2 egg yolks
- 2 worcestershire
- 1 clove garlic
- 1 tin anchovies
- 1 head romaine lettuce
- 1/2 lemon
- 30 ml vinegar (white)
- 30 ml olive oil
- 16 gr parmesan cheese
Cape Cod Clam Chowder
- 24 chowder clams
- 2 sized onions (finely chopped)
- 1 through blade of food grinder
- 1/4 bacon (finely diced)
- 475 ml boiling water
- 450 gr potatoes (diced)
- 6 gr salt
- 1 gr oregano
- 1 gr basil
Capon Of The North
- 5 onions (yellow)
- 2 lemons
- 2 egg yolks
- 1 capon about
- 1 garlic clove
- 3/4 irish whisky
- 1/2 bacon
- 2,700 ml juice
- 375 gr pearl onions
- 240 ml dry wine (red)
Carrot Bisque
- 6 green onions (chopped)
- 3 stalks celery (chopped)
- 2 sprigs thyme (fresh)
- 1 bay leaf
- 1 salt
- 950 ml chicken broth
- 250 gr carrots (peeled)
- 240 ml cream (heavy)
- 240 ml water
- 85 gr mushrooms (chopped)
Cheddar Stuffed Franks In Buns
- 12 frankfurters
- 12 buns
- 4 1/2 by
- 1/2 sweet pickle relish
- 160 gr cheddar
- 16 ml mustard
- 12 slices bacon
Chef Galati's Spezzatino Di Vitello
- 1 garlic clove
- 1/4 bacon
- 525 gr veal shoulder
- 475 ml burgundy wine (red)
- 475 ml veal stock
- 230 gr onions
- 80 gr mushrooms
- 28 gr butter
- 24 gr flour
- 16 gr shallots