BACON GOUDA RECIPES

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SMOKED GOUDA AND BACON DIP RECIPE - PILLSBURY.COM



Smoked Gouda and Bacon Dip Recipe - Pillsbury.com image

This Smoked Gouda and Bacon Dip delivers full flavor with little effort on your part. It’s unapologetically cheesy, creamy and loaded with everyone’s favorite appetizer ingredient—bacon! Serve your smoked gouda dip hot out of the oven with slices of French loaf or crackers, and dig in.

Provided by Pillsbury Kitchens

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
8 oz smoked Gouda cheese, shredded (about 2 cups)
1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon crushed red pepper (cayenne)
1 cup chopped cooked bacon
1/4 cup sliced green onions

Steps:

  • Heat oven to 350°F. Bake French loaf as directed on can; cool before slicing.
  • Meanwhile, spray 9-inch pie plate with cooking spray. In medium bowl, mix Gouda cheese, cream cheese, mayonnaise, sour cream and crushed red pepper; mix on low speed with electric mixer until well mixed. Reserve 2 tablespoons bacon for topping; set aside. Stir in remaining bacon and 3 tablespoons of the green onion.
  • Transfer mixture to pie plate. Bake 20 to 25 minutes or until dip is heated through. Top with remaining bacon and green onions. Serve hot dip with sliced French bread.

Nutrition Facts : Calories 310 , CarbohydrateContent 14 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 3 g, TransFatContent 0 g

BUBBLE & SQUEAK RECIPE - BBC GOOD FOOD | RECIPES AND ...



Bubble & squeak recipe - BBC Good Food | Recipes and ... image

Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage

Provided by Paul Merrett

Categories     Brunch, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 6

1 tbsp duck fat, goose fat or butter
4 rashers of streaky bacon, chopped
1 onion, finely sliced
1 garlic clove, chopped
15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
400g cold leftover mashed potato, or cold crushed boiled potatoes

Steps:

  • Melt 1 tbsp duck fat, goose fat or butter in a non-stick pan, allow it to get nice and hot, then add 4 chopped streaky bacon rashers. As it begins to brown, add 1 finely sliced onion and 1 chopped garlic clove.
  • Next, add 15-20 sliced cooked Brussels sprouts or shredded boiled cabbage and let it colour slightly. All this will take 5-6 mins.
  • Add 400g cold mashed potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan.
  • Allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour.
  • Cut into wedges and serve.

Nutrition Facts : Calories 212 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.89 milligram of sodium

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