HOW TO MAKE ENGLISH BACON RECIPES

21 ENGLISH MUFFIN RECIPES THAT WILL MAKE YOU FORGET ALL ...

21 English Muffin Recipes That Will Make You Forget All ... image

Rediscover a breakfast classic.

Provided by Justina Huddleston

Number Of Ingredients 1

Ingredients

Steps:

HOW TO MAKE BACON-WRAPPED DATES | KITCHN

How To Make Bacon-Wrapped Dates | Kitchn image

Provided by Emma Christensen

Categories Snack Baked good Appetizer

Total Time 0S

Number Of Ingredients 5

Ingredients

20 to 24 dried Medjool dates (12 to 16 ounces)
4 ounces goat cheese or blue cheese
12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional
Toothpicks soaked in water

Steps:

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment or a silicone baking mat and set aside.
Cut open the dates. Use a paring knife to cut a slit in the side of each date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
Stuff with goat cheese. Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
Wrap the dates with bacon. Cut the strips of bacon in half crosswise. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
Arrange the dates on the baking sheet. Place the stuffed date on its side on the baking sheet. Repeat with the remaining dates, spacing them evenly apart.
Bake for 15 minutes. Bake the dates for 15 minutes.
Flip and bake for 15 to 20 minutes more. Flip the dates. Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it, 15 to 20 minutes more.
Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms with paper towels. Serve warm or room temperature.

Nutrition Facts : SaturatedFatContent 5.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 23.2 g, SugarContent 20.6 g, ServingSize Serves 12, ProteinContent 6.5 g, FatContent 15.2 g, Calories 247 cal, SodiumContent 262.6 mg, FiberContent 2.0 g, CholesterolContent 0 mg

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1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
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3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
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8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

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1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
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