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Instead of butter or olive oil, spread the cut side of the bread with semi-firm bacon drippings. Sprinkle with parmesan cheese and broil until toasted. Sprinkle with chopped parsley before serving.
Even dessert gets the bacon treatment; add a scoop of bacon ice cream to your dinner menu and watch your family's eyes light up. When in doubt, always look for a recipe with bacon. When in doubt ...
Remove the bacon from the pan using a slotted spoon. Set aside, leaving the drippings in the pan. Add the onion and garlic to the drippings; cook, stirring often, until slightly softened, about 5 ...
Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat
This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast-iron skillet in an oven, and then pouring a batter made from cornmeal, egg, and milk directly into the hot grease. The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust.
It is used as a substitute for toast in various dishes or meals. [1] [2] [3] Various oils, butter, lard, bacon drippings, or ghee can be used. [1] [4] Some cooks may choose to fry rather than toast to avoid having to give counter or storage space to or spend money on a toaster.
On a griddle or in a large skillet, cook the bacon over medium-low heat until crisp, 6 to 7 minutes. Transfer to a paper-towel lined plate, leaving the drippings in the pan.
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