Bacon Potato and Cheddar Soup
This soup is real comfort food. Creamy and cheesy, this delicious soup will warm you on a cold day.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Potato and Cheddar Soup, Chef Frank shows you how to make comfort food.
Chef Frank’s cheese knowledge is questioned by listener Willie Gettit!
INGREDIENTS
8 slices bacon
2 cups diced potatoes
1 1/2 cups minced celery
1 1/2 cups minced onion
3 TBSP bacon fat
1 cup flour
3 TBSP butter
1 tsp salt
1/2 tsp black pepper
6 cups chicken stock
1 cup milk
1/2 cup heavy cream
RECIPE
1. Render 8 slices of bacon...Save bacon fat
2. Place bacon on towel to drain.
3. Save all bacon fat
4. Chop bacon
5.Combine bacon fat, butter, celery and onion.
6.Brown the veggies then add flour.
7. Cook flour thoroughly.
8.Whisk in 6 cups chicken stock and 1 cup milk.
9. Add salt pepper and cut potatoes.
10. Simmer for 20 minutes until potatoes are tender.
11. Adjust soup for thickness by adding for stock or roux.
12. Add cheddar cheese.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
Potato, Bacon and Camembert Cups
*Ingredients*
bacon, bay leaf, butter, camembert, chili flakes, garlic, onion, potatoes, rose wine, salt, vegetable oil
*Recipe*
Preheat the oven to 360°F/180°C.
Heat the vegetable oil in a skillet over medium heat. Add the minced onion and a pinch of salt. Add the butter and let it melt.
When the onion softens, add the bacon and chopped garlic.
Pour the rose wine and add some bay leaves. Cook the mixture until the wine is reduced by half.
In the meantime, slice the potatoes into sticks.
Slice the cheese and add half of it in the heated skillet. Add the potato sticks and cook for 4-6 minutes.
When it’s ready, add this mixture into 6 muffin cups. Bake the muffin cups for 25 minutes.
Use the remaining Camembert cheese and top each muffin cup with a small chunk of cheese. Serve with a few chili flakes on top.
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Bacon-Wrapped Potatoes- Martha Stewart
These creamy-textured small potatoes wrapped in crunchy bacon are the perfect appetizer for any get-together.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
The Best Hash Browns Breakfast Cups - Bacon And Egg Muffins
Today on Passion for Food I share more of my on-going obsession with eggs! These Hash brown breakfast cups really are EGGcellent, and for Bacon and Egg muffins they're super easy to make, and that's NO YOLK folks!
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If you have potatoes and bacon at home make this recipe in a few minutes.
INGREDIENTS:
5 potatoes
1 teaspoon salt
400 grams of bacon
1 onion
2 tablespoons butter
2 tablespoons wheat flour
2 cups and 1/2 milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
grated mozzarella cheese
.
Click on the following link and access other delicious recipes????????
beacons.ai/superyummy
Bacon Cheesy Potato Casserole Recipe - Dry Potato Flake Recipe
Bacon Cheesy Potato Flake Casserole Recipe - 2020 has been a crazy year to say the least, so you may find yourself with a box of dried potato flakes as a pantry staple. Here's a recipe that uses dried potato flakes, and it is really great.
Ingredients:
8 slices bacon, chopped
500 mL (2 cups) dry mashed potatoes
5 mL (1 tsp) black pepper
5 mL (1 tsp) salt
5 mL (1 tsp) thyme
2 ml (½ tsp) garlic powder
5 mL (1 tsp) onion powder
330 mL boiling water (or a combo of water and milk)*
2 eggs, beaten
375 mL (1½ cups) cheddar cheese, grated
Method:
Preheat oven to 180ºC (350°F).
In a fry pan, fry off the bacon until crispy.
In a large bowl; blend potato flakes, and dry spices.
Gradually add water and mix well.
Stir in some of the bacon grease and about half the bacon pieces.
Stir the eggs into the mixture.
Stir in half of the cheese and transfer to a casserole dish, top with the remaining bacon pieces.
Bake for 20-30 minutes, you are just heating through and melting the cheese.
*You can alter the amount of liquid and the liquid itself to suit your tastes.
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