Bakedbaconcheesesprouts Food

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BACON ROASTED BRUSSELS SPROUTS



Bacon Roasted Brussels Sprouts image

Bump roasted Brussels sprouts up to another level of flavor with bacon and garlic cloves.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 50m

Yield 6

Number Of Ingredients 4

1 pound Brussels sprouts
2 to 6 cloves garlic
2 slices bacon
Optional: 1/4 teaspoon fine sea salt

Steps:

  • Gather the ingredients. Preheat the oven to 375 F.
  • While the oven heats, cut off and discard the stem ends of the Brussels sprouts . Remove the darker outer leaves (you can discard these, or save them to use in Seared Brussels Sprout Leaves ). Cut extra larger sprouts in half so that the veggies cook evenly. Put the prepared sprouts in a roasting pan.
  • Peel the garlic cloves and cut them into 2 to 4 pieces each depending on the size. The number of cloves will depend on their size and how garlicky you'd like your Brussels sprouts. Scatter the garlic over the brussels sprouts.
  • Cut the bacon into small pieces and scatter over the Brussels sprouts.
  • Cover the roasting pan with foil and cook about 20 minutes, or until the bacon just starts to render its fat and the sprouts are a bit tender. Remove the foil, toss everything around a bit, and continue roasting until the Brussels sprouts are tender, the bacon is browned, and the garlic is tender and browned, about 20 to 30 minutes.
  • Taste and sprinkle with salt if needed (some kinds of bacon are saltier than others). Serve the Brussels sprouts hot and enjoy!

Nutrition Facts : Calories 43 kcal, Carbohydrate 4 g, Cholesterol 4 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 74 mg, Sugar 1 g, Fat 2 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ROASTED BRUSSELS SPROUTS WITH BACON



Roasted Brussels Sprouts with Bacon image

"Brussels sprouts are no longer the plain green balls of holidays past!"

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 7

2 pounds Brussels sprouts, trimmed
Extra-virgin olive oil
Kosher salt
Pinch of red pepper flakes
1/3 cup pine nuts
6 ounces slab bacon, cut into lardons
Parmigiano-reggiano, for topping

Steps:

  • Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
  • While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
  • Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

BACON-CHEESE BISCUITS



Bacon-Cheese Biscuits image

Provided by Food Network Kitchen

Time 40m

Yield 18 biscuits

Number Of Ingredients 9

4 slices thick-cut bacon
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon chopped fresh chives
6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
1 cup grated Colby or cheddar cheese
1 cup buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
  • Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
  • Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
  • Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

CHEESY BACON BRUSSELS SPROUTS



Cheesy Bacon Brussels Sprouts image

Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 11

1 1/4 lb Brussels sprouts (1 to 1 1/2 inch), cut in half (5 cups)*
6 slices bacon, cut into 1-inch pieces
1 tablespoon butter or margarine
1 large onion, finely chopped (1 cup)
1 tablespoon all-purpose flour
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
3/4 cup half-and-half
2 teaspoons chicken bouillon granules
1/3 cup shredded Parmesan cheese
1/2 cup shredded Cheddar cheese

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
  • Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
  • Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
  • Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

BRUSSELS SPROUTS BAKE



Brussels Sprouts Bake image

A tasty mixture of brussels sprouts and cheddar cheese that goes great with chicken and is quick and easy to make.

Provided by SPROUT2000

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 10

Number Of Ingredients 7

1 cup water
2 (10 ounce) packages frozen brussels sprouts
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
2 eggs, beaten
½ cup shredded Cheddar cheese
½ cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring water to boil in a medium saucepan. Place frozen brussels sprouts in the water, and return to boil. Reduce heat, and simmer 6 to 7 minutes, until tender; drain.
  • In a medium bowl, mix brussels sprouts with butter, cream of mushroom soup, eggs, Cheddar cheese, and 1/3 cup bread crumbs. Transfer to a medium baking dish, and top with remaining bread crumbs.
  • Cover, and bake 25 minutes in the preheated oven, until bubbly. Uncover, and continue baking 5 minutes, until lightly browned.

Nutrition Facts : Calories 133 calories, Carbohydrate 10.6 g, Cholesterol 50.5 mg, Fat 7.9 g, Fiber 2.4 g, Protein 6.4 g, SaturatedFat 3.8 g, Sodium 315.1 mg, Sugar 0.9 g

CHEESY BRUSSELS SPROUTS CASSEROLE



Cheesy Brussels Sprouts Casserole image

Forget everything you think you know about Brussels sprouts. In this cheesy casserole covered with crispy bread crumbs, they're more decadent and delicious than ever-and perfect for any special occasion.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 12

1 carton (32 oz) Progresso™ vegetable broth
2 lb Brussels sprouts, trimmed, quartered
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/2 cups shredded Swiss cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 5-quart Dutch oven, heat broth to boiling over high heat. Add Brussels sprouts; heat liquid back to boiling. Cook 2 minutes. Use slotted spoon to transfer sprouts to baking dish. Reserve 1 1/2 cups broth.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add flour; cook 1 minute, stirring constantly with whisk. Stir in reserved 1 1/2 cups broth and the whipping cream; heat to boiling, stirring constantly. Stir in salt, pepper and nutmeg. Remove from heat; add Swiss cheese. Stir until cheese is melted and sauce is smooth.
  • Pour sauce over Brussels sprouts.
  • In small bowl, mix bread crumbs, Parmesan cheese and 2 tablespoons melted butter. Stir to coat. Sprinkle mixture over sauce. Bake 30 to 35 minutes or until top is lightly browned and edges are bubbly.

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 4 g, Protein 12 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1 g

BACON-CHEDDAR BISCUITS



Bacon-Cheddar Biscuits image

Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.

Provided by I Love Troy

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 35m

Yield 18

Number Of Ingredients 8

4 slices bacon, or more to taste
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
5 tablespoons shortening
1 cup buttermilk
1 cup grated Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
  • Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
  • Drop heaping tablespoonfuls on an ungreased baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 11.5 g, Cholesterol 9.3 mg, Fat 6.7 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 290.2 mg, Sugar 0.7 g

BAKED BACON CHEESE SPROUTS



Baked Bacon Cheese Sprouts image

Make and share this Baked Bacon Cheese Sprouts recipe from Food.com.

Provided by Millereg

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 quart Brussels sprout
2 tablespoons unsalted butter
1/2 cup chopped scallion
1 tablespoon flour
1/2 slice bacon
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons chopped parsley
8 fluid ounces reserved cooking water
salt and pepper
1/2 cup grated cheddar cheese
2 1/2 tablespoons breadcrumbs

Steps:

  • Preheat oven 325°F.
  • Wash and"x" bottom of the Brussels sprouts.
  • Place them in boiling water, enough to cover.
  • Simmer for 10 minutes or until they are tender.
  • Drain and reserve 1 cup of the hot liquid.
  • Melt the butter in small skillet.
  • Add the scallions and sauté for 3 minutes.
  • Stir in the flour and cook until the flour is dissolved, 3 minutes.
  • Add the bacon, garlic and parsley; cook for 3 minutes more.
  • Pour in the reserved water and add salt and pepper.
  • Bring to a boil, stirring constantly until thickened to the consistency of heavy cream.
  • Remove the bacon from the sauce.
  • Place the sprouts base down in a buttered casserole and pour the sauce over them.
  • Top with the grated cheese and then the breadcrumbs.
  • Bake for 30 minutes or until the top is browned.

Nutrition Facts : Calories 134.2, Fat 8.5, SaturatedFat 4.8, Cholesterol 21.4, Sodium 133.1, Carbohydrate 10.5, Fiber 2.1, Sugar 1.7, Protein 5.3

BAKED CHEESY SAMOSA PUFFS



Baked Cheesy Samosa Puffs image

Snacks are a crucial component of every Diwali party, and these baked samosa puffs have crispy pastry encasing a cheesy, potato-stuffed interior.

Provided by Rachel Gurjar

Time 1h30m

Yield Makes 18

Number Of Ingredients 19

1 lb. russet potatoes (about 2 large), scrubbed
1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt, plus more
2 Tbsp. avocado oil or vegetable oil
½ tsp. cumin seeds
½ tsp. mustard seeds
⅛ tsp. asafetida
1 medium serrano chile or 2 green Thai chiles, finely chopped
1 1" piece ginger, peeled, finely chopped
2 Tbsp. ground coriander
½ tsp. ground turmeric
6 oz. cheddar, cut into ¼" cubes
3 Tbsp. coarsely chopped cilantro
1 Tbsp. plus 1½ tsp. fresh lime juice
1 tsp. garam masala
1 tsp. sugar
2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
All-purpose flour (for dusting)
1 large egg, beaten to blend
Ketchup, green chutney, or hot sauce (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
  • Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
  • Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
  • Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
  • Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
  • Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
  • Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
  • Serve puffs with ketchup, green chutney, or hot sauce for dipping.

BAKED FETA AND BACON BRUSSELS SPROUTS



Baked Feta and Bacon Brussels Sprouts image

Make and share this Baked Feta and Bacon Brussels Sprouts recipe from Food.com.

Provided by Pebbles

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb fresh Brussels sprout
1/3 lb bacon
1/4 cup feta (or less) or 1/4 cup blue cheese (or less)
salt

Steps:

  • Parboil brussels sprouts until slightly tender.
  • Drain and cool.
  • Hollow out core enough to put a piece of cheese in, but not enough to cause to fall apart.
  • Drain upside down on paper towel.
  • Stuff a piece of feta or blue cheese in hollow.
  • Trim bacon to get most fat off, use mostly the lean meat.
  • Wrap piece of bacon around sprout until just overlaps and secure with a toothpick.
  • Bake at 400 for 30 minutes.
  • Right out of the oven sprinkle with some coarse salt.

Nutrition Facts : Calories 246.7, Fat 19.4, SaturatedFat 7.1, Cholesterol 34, Sodium 447.8, Carbohydrate 10.8, Fiber 4.3, Sugar 2.9, Protein 9.6

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From onceuponachef.com


CHEESY BRUSSELS SPROUTS - MAD ABOUT FOOD
Mix in the vegetable broth, 1 cup gruyere cheese, 3/4 tsp salt and 1/2 tsp pepper and continue mixing until all the cheese is melted. Pour cheese sauce over the brussels sprouts in the casserole dish. Top with another cup of gruyere cheese and place in the oven to bake. Bake at 425F for 23-25 minutes or until the top is golden brown and bubbling.
From madaboutfood.co


CHEESY BACON SMASHED POTATOES - CAFE DELITES
Pre-heat your oven to broil (or grill) settings to high heat. Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well. Lightly grease a large baking sheet or tray with cooking oil spray.
From cafedelites.com


ROASTED BRUSSELS SPROUTS WITH BACON AND PARMESAN CHEESE
Preheat oven to 425 degrees. Trim off any dry stem ends and any unsightly outer leaves. Cut the sprouts in half and place on a large rimmed baking sheet. Drizzle with olive oil and season to taste with salt and black pepper. Turn as many of the sprouts cut side down as possible and that will fit on the baking sheet.
From fromachefskitchen.com


CHEESY BRUSSELS SPROUTS WITH BACON - SKINNY SOUTHERN RECIPES
Preheat oven to 400 degrees. Cook bacon in a large oven-proof skillet until crispy. Remove with a slotted spoon and set aside. Add the butter to the bacon grease. Turn heat to medium-high. When butter is melted, add Brussels sprouts. Cook for 5 minutes. Stir well, add onion and cook another 3 minutes. Add salt, cayenne pepper, black pepper and ...
From skinnysouthernrecipes.com


OUR 20 MOST POPULAR SWEET BAKED GOODS EVER! - KITCHEN STORIES
Blueberry muffins. → Go to recipe. These muffins can be made even by the most inexperienced bakers. A simple batter is mixed with blueberries and bakes for only 20 minutes. Use an ice cream scoop to easily divide the batter equally into the muffin tins.
From kitchenstories.com


CRISPY BRUSSEL SPROUTS WITH BACON AND CHEESE - EAT THE GAINS
While the brussel sprouts cook, prep the cheese and bacon as needed. Take brussel sprouts out of the oven and flip over so the halved side is up (the flat part). Take about 1/2-1 teaspoon of blue cheese, or a small crumble, and top each brussel sprout. Then top with a piece of the bacon and spear with a toothpick.
From eatthegains.com


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