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101 Things To Do With Bacon
By Eliza Cross
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About this ebook
Everybody loves bacon, and these delicious recipes feature it in much more than just breakfast dishes. You'll find new twists on old favorites as well as inventive new recipes for salads, soups, sandwiches, appetizers, entrees, and even desserts! Try Asparagus, Bacon, and Caramelized Onion Pizza; New England Clam Chowder; Bacon, Egg, and Colby Cheese Quesadillas; Bowtie Pasta with Broccoli and Bacon; Crispy Fried Rice; and Savory Bacon Smokies.
Author
Eliza Cross
Eliza Cross is an award-winning author and journalist. She also develops recipes and styles cuisine for corporate and print media. Eliza is the founder of the bacon enthusiast society BENSA International. She lives in Centennial, Colorado.
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Reviews for 101 Things To Do With Bacon
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Book preview
101 Things To Do With Bacon - Eliza Cross
101-Bacon-Cover.jpg
101 Things® to Do with
Bacon
Eliza Cross
Gibbs Smith logobacon illustrationSecond Digital Edition
Text © 2011 Eliza Cross
Cover and illustrations © 2023 by Gibbs Smith, Publisher
101 Things is a registered trademark of Gibbs Smith, Publisher and Stephanie Ashcraft
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
First Gibbs Smith edition published in 2011
Second Gibbs Smith edition published in May 2023
Published by
Gibbs Smith
P.O. Box 667
Layton, Utah 84041
1.800.835.4993 orders
www.gibbs-smith.com
Designed by Ryan Thomann and Renee Bond
The Library of Congress has cataloged the first edition as follows:
Cross, Eliza.
101 things to do with bacon / Eliza Cross. — 1st ed.
p. cm.
ISBN 978-1-4236-2096-9 (first print edition)
1. Cooking (Bacon) 2. Cookbooks. I. Title. II. Title: One hundred and one things to do with bacon.
TX749.5.P67C76 2011
641.3’64—dc22
2011001925
ISBN: 978-1-4236-2097-6
This book is dedicated to innkeeper and author Gail Riley, who cooks extravagantly delicious breakfasts and uses a well-seasoned cast-iron skillet to fry bacon.
Contents
Helpful Hints
#1–18 Breakfasts
Apple-and-Bacon German Pancake
Bacon, Egg, and Cheese Quesadillas
Bacon–Hash Brown Quiche
Spinach and Bacon Quiche
Bacon and Sausage Breakfast Pizza
Denver Omelet
Bacon Bagel Breakfast Sandwiches
Bacon Huevos Rancheros
Bacon-Swiss Breakfast Monte Cristos
Bacon, Leek, and Gruyère Tart
Cheddar Grits with Bacon
Maple and Bacon Waffles
Bacon-Cheddar Drop Biscuits
Bacon and Eggs Breakfast Casserole
Praline Bacon
Sweet Potato Hash
Asiago and Bacon Mini Frittatas
Bacon, Cheddar, and Parmesan Muffins
#19–35 Appetizers
Mini BLT Cups
Bacon-Wrapped Scallops
Sweet-and-Savory Bacon Smokies
Crispy Bacon and Cheddar Potato Skins
Blue Cheese, Bacon, and Pear Toasts
Bacon Pimiento Cheese
Bacon and Swiss Mini Tarts
Bacon-Stuffed Mushrooms
Bacon-Cheddar Jalapeño Poppers
Cheesy Bacon Rolls
Chèvre-Stuffed Dates
Ultimate Snack Mix
Parmesan-Bacon Crackers
Bacon Popcorn
Bacon Meatballs
Bacon Tater Treats
Hot Bacon Dip
#36–46 Soups
Corn, Bacon, and Jack Chowder
Split Pea Soup
Loaded Baked Potato Soup
Texas-Style Slow Cooker Beef Chili
Sweet Potato Soup
New England Clam Chowder
Fast and Easy Minestrone
Creamy Artichoke Soup
Butter Bean, Leek, and Bacon Soup
Cream of Mushroom Soup
Hearty Beef and Bacon Stew
#47–56 Salads
Baby Spinach Salad with Hot Bacon Dressing
Cobb Salad
Hot German Potato Salad
Red Potato Salad
Chicken and Bacon Caesar Salad
Chopped Salad
Ranch Pasta Salad
Spring Pea Salad
BLT Salad
Crunchy Bacon Cauliflower Salad
#57–66 Sandwiches
Kentucky Hot Browns
Grilled Tomato, Bacon, and Cheese Sandwiches
Cheesy Bacon Caesar Wraps
Chicken, Bacon, and Guacamole Sandwiches
Turkey, Bacon, Pesto, and Havarti Paninis
Egg Salad Croissants
Bacon, Turkey, and Red Pepper Subs
Cuban Sandwiches
Bacon Reubens
Shrimp and Bacon Po’ Boys
#67–76 Side Dishes
Southern-Fried Sweet Corn
Sautéed Mushrooms
Ultimate Bacon and Garlic Mashed Potatoes
Twice-Baked Sweet Potatoes with Candied Bacon
Creamy Broccoli-Bacon Bake
Baked Beans
Skillet Bacon Cornbread
Squash Casserole
Better Bacon and Green Bean Casserole
Deviled Eggs with Bacon
#77–95 Dinners
Barbecue Chicken and Bacon Pizza
Asparagus, Bacon, and Caramelized Onion Pizza
Bacon Cheeseburger Meatloaf
Macaroni and Cheese
Farfalle with Broccoli and Bacon
Bacon-Wrapped Orange Chicken
Easy Bacon Chicken Rolls
Fettuccini Carbonara
Chicken and Bacon Pockets
Salmon with Bacon, Shallots, and Dill
Maple-Bacon Drumsticks
Crispy Bacon Fried Rice
Bacon Steak Rolls
Bacon-Wrapped Steaks with Bacon-Chive Butter
Cheesy Bacon Dogs
Creamy Seafood and Bacon Pasta
Bacon-Wrapped Pork Chops
Baked Spaghetti with Bacon
No-Stir Risotto with Peas and Bacon
#96–101 Desserts
Bacon–Chocolate Chip Cookies
Bacon–Corn Flake Cookies
Peanut Butter–Bacon Cupcakes
Chocolate-Covered Bacon Toffee
Butterscotch Pudding with Candied Bacon
Chocolate-Glazed Bacon Brownies
Helpful Hints
In general, regular sliced bacon is about ¹/16 inch thick and a pound contains 16–20 strips. Thick-sliced bacon is about ¹/8 inch thick and a pound contains 12–16 strips. The recipes in this cookbook call for regular sliced bacon unless otherwise indicated.
Nitrate-free bacon is sometimes saltier than regular bacon due to processing. Adjust salt accordingly if using nitrate-free bacon for the recipes in this book.
Artisanal bacon is made from fresh pork bellies that are slowly cured and smoked over a wood fire. Due to its handmade nature, the strips may be more irregular in shape.
Dry-cured bacon has a more intense
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