recipe contest??

Question

first person to come up with the best one gets ten points

rules
recipe must include cheese and bacon
CANNOT be a breakfast recipe

Answer 1

Chili Dog Bacon Cheeseburgers and Fiery Fries

8 slices center cut or other lean, thick-cut, smoky bacon
1 pound ground lean beef
2 hot dogs, beef or pork, diced
2 tablespoons chili powder
1 tablespoon grill seasoning (recommended: Montreal Seasoning by McCormick)
2 teaspoons Worcestershire
1 teaspoon plus 1 tablespoon hot sauce, eyeball it, divided
2 tablespoons ketchup
Vegetable oil, for drizzling
4 slices deli sliced Cheddar
1 sack (16 to18 ounces) crispy style frozen potato fries
2 tablespoons butter
3 cloves garlic, finely chopped
3 tablespoons chives(optional)
Salt
1/2 cup chili sauce
4 kaiser rolls, split
1/4 head iceberg lettuce, shredded
1/4 cup chopped cilantro leaves
1/2 lime, juiced

Preheat broiler to high.
Place bacon on slotted broiler pan. Cook bacon 10 inches from the heat and cook 3 to 4 minutes on each side until crisp then adjust oven to bake setting for temperature recommended on fries packaging.

While bacon cooks, make the burgers. Preheat a large nonstick skillet over medium high heat. Mix beef with diced dogs, chili powder, grill seasoning, Worcestershire, 1 teaspoon of hot sauce and ketchup. Form 4 large patties. Add a drizzle of oil, 1 turn of the pan and add the patties. Cook burgers 6 minutes on each side, then top with 2 slices bacon and 1 slice of cheddar, each. Turn pan off, cover with loose foil tent and let cheese melt, 1 to 2 minutes.

While the burgers cook, add fries to oven and cook until extra-crisp. Remove from oven. Place butter, 1 tablespoon hot sauce and garlic in a small dish and microwave on high 20 seconds then transfer fries to a large bowl. Toss fries with garlic-hot sauce butter and chives and season with salt, to taste.

Slather chili sauce on the tops of split keiser rolls. Place bacon chili-cheese burgers on bun bottoms and top each burger with lettuce, cilantro, and lime juice. Set bun tops in place. Pile fries alongside and serve.

YUMMY YUMMY YUMMY!!!
:)

Answer 2

BAKED FRENCH ONION SOUP

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.

Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.

Makes about eight servings.

Answer 3

Bacon and Cheese Bread
1 1/2 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. shredded sharp Cheddar cheese
3/4 c. quick-cooking oats
6 slices bacon, cooked and crumbled
2 eggs, beaten
1/2 c. milk
1/4 c. vegetable oil
Combine flour, sugar, baking powder, baking soda, salt, cheese, oats and bacon in large bowl. Set aside. Combine eggs, milk and oil; add to oat mixture, stirring just enough to moisten dry ingredients. Spoon batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Yield: 1 loaf.
http://recipecircus.com/recipes/Kitty/BREAD/Bacon_Cheese_Bread.html

Answer 4

Won-Ton Pizza Raps

Won-Ton Raps
Cheese (Havarti, etc.)
Pizza Sauce
Bacon or Pepperoni, or any other thing you have on you pizza
A Deep Friar
Vegetable Oil

Turn Deep Friar to as high as it can go, and while that is heating up take a Won-Ton Rap and place a dollop of pizza sauce in the middle and a slice of cheese and anything else you want. Place in the Deep Friar and cook for about 5-6 minutes, or until Golden Brown and the cheese has melted.

Yield:Lots

Answer 5

Quiche Lorraine
This is a classic French egg dish, with bacon and Swiss cheese,

Flaky Pastry
8 slices bacon, crisply cooked and crumbled
1 cup shredded natural Swiss cheese (4 ounces)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)


1 . Heat oven to 425°F.
2 . Use Flaky Pastry--except place folded pastry in quiche dish, 9x1 1/2 inches, or pie plate, 9x1 1/4 inches. Unfold and ease into quiche dish, pressing firmly against bottom and side. Trim overhanging edge of pastry even with top of quiche dish.
3 . Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes.
4 . Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.

AWESOME!!

Answer 6

Bacon Cheese Dip
* 4 slices bacon
* 1 (8 ounce) package cream cheese, softened
* 1 cup mayonnaise
* 8 ounces Swiss cheese, shredded
* 2 green onions, finely chopped
* 4 buttery round crackers, crushed

DIRECTIONS:

1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Answer 7

Savory Sweet Potatoes

3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste

Preheat oven to 350ºF. In 9"x13" casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.

Top with ½ cup cheddar cheese. Bake for 20 minutes.

Answer 8

fry the bacon til almost crisp about 1 cup and you will need 1 cup of Swiss cheese shredded....now in a pie shell (frozen pre pie shell made OK....) then to the bacon add the cheese 1/2 cup diced onions/ 1/4 cup chopped onions...salt and pepper 1/4 cup flour...dash of cayenne pepper and 2cups heavy cream and 4 beaten eggs...add this mixed mixture to the pie shell and bake at 325 until the center is firm..about 30 to 40 minutes.....you now have made a QUICHE.........a cup of chopped broccoli goes good even chopped cauliflower...can use chopped leeks but must sautee.(then omit onions)....

Answer 9

Well my favorite thing to make: You'll need to take Chicken breast and pound it out some. Fill with a T of cheese mixture of (ricotta and cottage cheese) Or you can put cheese of your choice Gouda works well. then you roll the chicken up and secure with tooth picks roll chicken in Italian breadcrumbs and wrap a piece of bacon around the chicken and bake. 350 for about 40 minutes.

Answer 10

CAESAR SALAD 1 large head romaine lettuce 1 cup olive oil 3 cups French or Italian bread 2 large cloves garlic 8 anchovy filets 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard 2 tablespoon lemon juice (fresh is best) 1 teaspoon fresh ground black pepper 1 teaspoon coarse ground salt 2 egg yolks for large eggs, at room temperature* 1/2 cup grated Parmesan cheese 1/4 cup Parmesan cheese, shredded or shaved Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves. To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use. Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl! *Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature. GRILLED SALMON salmon enough mayonnaise to cover the salmon pepper garlic salt season salt Spread mayonnaise all over the salmon, then cover with the spices; put on greased foil lined grill at medium-low heat and cook for 30 minutes or until done. Remove from grill; place on serving tray, then enjoy Oreo Milkshake 18 OREO Chocolate Sandwich Cookies, divided 1/2 cup milk 1-1/2 pt. (3 cups) vanilla ice cream, divided 1/4 cup chocolate syrup Chop 14 of the cookies coarsely; place in blender container. Add milk, 1 pt. (2 cups) of the ice cream and chocolate syrup; cover. Blend until smooth. Pour into 4 (8-oz.) glasses. Top each with a scoop of the remaining ice cream and a cookie. Serve immediately. Makes 4 servings

Answer 11

Fillet Mignon wrapped in bacon with blue cheese melted over the top, cooked to medium.