Bacon Cheddar Melts With Chutney Mustard Recipes

GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY

Steps:

• Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.

BACON-CHEDDAR MELTS WITH CHUTNEY MUSTARD

Steps:

• Preheat oven to 400 degrees. Toast baguette slices directly on oven rack until lightly browned. Place on a rimmed baking sheet.
• Spread top of each slice with chutney mustard. Divide bacon evenly among toasts; sprinkle with cheese. Top with onion slices. Return to oven, and bake until cheese has melted, about 5 minutes.

BACON AND CHEDDAR TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
• Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER BACON AND COLEMAN'S MUSTARD CHUTNEY

Steps:

• In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.
• Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the Chutney goes well on the bacon. Spoon a couple tablespoons of the Fish Sauce and some All English, All American frites (french fries, gaufrettes, etc.).
• Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
• Combine all ingredients. Cook over medium heat for approximately 40 minutes. Will keep in the refrigerator for several weeks.
• In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

HARVEST BACON CHEDDAR MELT

Steps:

• TOP 1 bread slice with 1 cheese slice and apples; cover with remaining cheese and bread slices.
• SPREAD outside of sandwich with mayo.
• COOK in skillet on medium heat 3 min. on each side or until golden brown on both sides.
• Serving Suggestion: Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
• Substitute: Substitute fresh pear slices or other fresh fruit slices for the apples.

MICK'S CHEDDAR & BACON FETTUCCINE

Steps:

• In large saucepan, melt butter.
• Stir in flour and cook for 2-3 minutes.
• Add cream, milk and 3 T water.
• Bring to a boil, then reduce heat to simmer.
• In a small bowl, combine remaining 1 T water, Worcestershire, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve.
• Add to sauce and stir to combine.
• Add grated cheese and stir until fully melted.
• Prepare fettuccine according to package directions.
• Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese.

BACON CHEESE MELT

Steps:

• Preheat the oven to broil at 425°F.
• Heat a frying pan on the stove.
• Fry bacon strips until they are the desired doneness.
• Set aside bacon to cool and drain. place bread on a cookie sheet and broil for about 3 minutes until bread is lightly toasted.
• Turn bread slices over (use a tong) and sprinkle shredded cheese on top in a nice thick layer and broil for about 3 minutes until the cheese is nice and melted.
• Take the bread out of the oven and let cool for about 2 minutes.
• Next layer a slice of tomato, onion, pickle and lettuce on one side and place bacon on.
• You may want to add a little low fat mayo or mustard.
• Put together and enjoy!

BACON-CHEDDAR BISCUITS

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.

CHEDDAR-BACON MAC AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
• Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
• Bake 20 min. or until heated through.

CHUTNEY MUSTARD

Steps:

• In a food processor, combine chutney and mustard; process until smooth.