320 bacon recipes

Slow-simmered Italian tomato sauce with whole garlic cloves, beef bouillon, and optional bacon. This classic Pasta Pomodoro cooks for 2 hours until thick and rich, tossed with elbow macaroni and Parmesan.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Skewered fish with bacon, mushrooms, onions, and cherry tomatoes, grilled and served with a homemade honey-mustard sauce made from scratch with egg yolk and tarragon vinegar.

Savory beef pie in a bacon dripping crust with ground beef, corn, green chiles, cheddar, and a chili-oregano spiced filling. A Southwestern meat pie with a cheesy, bubbly topping.

Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.

Chunky turkey breast simmered with bacon, carrots, celery, and rosemary in a thick gravy, crowned with fluffy Bisquick dumplings. Old-fashioned comfort in a Dutch oven, ready in about an hour.

Entertain family with this succulent dish that will have your relatives standing in line for seconds.

Meat loaf tropicale with mashed banana and quick oats in the mix, topped with crisscrossed bacon and orange marmalade glaze. A fruity, island-inspired twist on classic American meatloaf.

Roast pheasant stuffed with toasted rice, mushrooms, and herbs, draped in bacon and basted with a currant jelly and port wine sauce. A classic wild game dinner.

Sweet potato, apple, and onion gratin layered with Granny Smith apples, sauteed onions, and a crispy bacon-cheddar-breadcrumb topping broiled golden brown.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

This creamy cheddar cheese soup recipe is easy to prepare and creates a satisfying light lunch or dinner nearly any day of the week.

Leftover turkey makes this delicious and creamy dish, and it is such an easy and simple recipe to make as well.

Classic French Provencal dish usually cooked in a heavy casserole on the stove top or in the oven; would also work well in slow cooker. Use inexpensive stewing beef or oyster blade; it will not be anywhere near as good if you use more expensive cuts of beef.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

A rich flavorful sauce of bacon, cream and eggs defines this quick to prepare Italian classic.