Made this today for Memrorial Weekend celebration BBQ at my brother’s. I needed something to bring that I know I’d be able to eat and enjoy. Learning to find things I can eat while being out with normal folks is hard. This one, though, is AMAZING. This is pretty similar to Sweet and White Potato Salad except the taters are baked intead of boiled. Plus BACON.
A friend introduced me to these, and they are spectacular as you might imagine.
This sounds like it would make a rather awesome weekend finger-food breakfast for a group event of some sort.
Ganked from the savorystyle blog, these bombs look amazing!
This is a fantastic appetizer recipe gleaned from an advertising circular. The ad called for using Karo syrup, which I omitted quite readily.
This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
“Bacon is the beginning of a sweet, savory, and smoky spread that’s just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.”
I pulled this from a great article in the guardian’s Word of Mouth blog, both as a great recipe, but also as some of the best food writing around. I’ve included the whole article below the recipe for archival reasons.
This dish takes the sprout beyond the basic boiling or steaming and into new territory.
I don’t know where I found this recipe, but it makes a great dip. Someone tried on their burger at a BBQ and declared it wonderful.
This is a pretty awesome and simple dip. The recipe was found in a magazine ad.
When you need crumbled bacon or bacon bits, here is a good way I’ve found to handle them.