Download Bacon!: From Bacon Tacos to Bacon Mac N' Cheese, 50 Sizzling by Adams Media PDF

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  • April 20, 2017
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By Adams Media

Cooked to Crispy Perfection!

It's a truth of existence: Bacon makes every little thing higher. And whereas others may well dream of consuming this smoky meat at each meal, this booklet makes it a fact with fifty recipes for any time of day. From twists on savory breakfast favorites to awfully indulgent cakes, this impossible to resist assortment will exhibit you simply how effortless it's to include your loved one meat into each plate with succulent bacon recipes like:

  • Bacon breakfast sausage
  • Jalapeno bacon cornbread
  • Bacon-wrapped chicken
  • Bacon mac and cheese
  • Bacon butterscotch cupcakes
Bursting with mouthwatering four-color photographs and juicy bacon trivialities, this gut-expanding cookbook packs a flavorful punch!

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Extra info for Bacon!: From Bacon Tacos to Bacon Mac N' Cheese, 50 Sizzling Recipes!

Sample text

Place the chicken breasts on the prepared baking sheet and lightly spray both sides with nonstick cooking spray. In a small bowl combine the salt, pepper, paprika, and cayenne. Sprinkle the spice mixture evenly over both sides of the chicken breasts. Wrap each chicken breast with 2 bacon strips, using toothpicks to hold the bacon in place if needed. Brush each breast with barbecue sauce, if using, and bake for 25–30 minutes, or until the internal temperature of the chicken reaches 160°F. Allow the chicken to rest for 5 minutes before removing the toothpicks and serving.

Whisk until well combined, then add the shredded cheese; toss to coat thoroughly. Add the bacon fat and cubed butter. With your fingers, rub the fats into the flour mixture until it resembles coarse sand with a few pieces of pea-sized butter. Add 3 tablespoons of the water and mix until a shaggy ball forms and no dry flour remains on the bottom of the bowl. Add more water, 1 tablespoon at a time, if it is not moist enough. Turn the dough out onto a lightly floured surface. Flatten the dough with your palm until it forms a rectangle that is roughly 1⁄2"-thick.

10 strips thick-cut bacon, chopped 1⁄2 medium onion, diced 2 cloves garlic, minced 2 tablespoons minced cilantro 1 (15-ounce) can black beans, drained and rinsed well 1 cup shredded rotisserie chicken breast 2 teaspoons lime juice 2 cups shredded Cheddar cheese, divided 12 corn tortillas 1 (28-ounce) can enchilada sauce In a medium skillet over medium heat add the bacon. Cook until the bacon is crisp, about 8 minutes. Remove the bacon from the pan and set aside. Into the same skillet over medium heat add the onion.

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