Bacorn Cheese Recipes

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BA'CORN CHEESE CORN



Ba'corn Cheese Corn image

This bacon-studded 'cheese corn' is a popular bar snack in Korea, made of pure bacon-y, creamy, cheesy, corny decadence. The original recipe uses a combination of mayonnaise and sweetened condensed milk, but we're going with heavy cream here for a lighter approach. This may be the first time in my career that I've 'lightened up' a recipe by adding a cup of heavy cream. Garnished with green onions, this would be amazing with a cold beer!

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 40m

Yield 10

Number Of Ingredients 10

1 (8 ounce) package bacon, chopped
2 (16 ounce) packages frozen sweet corn, thawed
4 cloves garlic, minced
1 bunch green onions, sliced
2 jalapeno peppers, diced, or more to taste
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 cup heavy cream
2 ounces shredded mozzarella cheese
4 ounces shredded Monterey Jack cheese

Steps:

  • Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat is rendered, 7 to 8 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Drain frozen corn thoroughly in a colander. Add 1/2 of the corn to the skillet with the bacon. Cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add garlic, green onions, and jalapenos; cook until vegetables start to soften and sweeten up, 3 to 4 minutes. Tilt pan to drain off some of the fat, using a paper towel to soak it up.
  • Season with salt, pepper, and cayenne. Pour in cream; stir and bring to a boil. Stir in the remaining corn until heated through. Turn off the heat and add about 2/3 of the mozzarella and Monterey Jack cheese. Stir to combine. Top corn with remaining cheese and a sprinkle of cayenne.
  • Broil until heated through and top is browned, 5 to 10 minutes. Serve immediately.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 21.9 g, Cholesterol 54.5 mg, Fat 17 g, Fiber 2.8 g, Protein 10.6 g, SaturatedFat 9.4 g, Sodium 297.9 mg, Sugar 3.8 g

BACON, EGG AND CHEESE BAGELS



Bacon, Egg and Cheese Bagels image

Provided by Molly Yeh

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 25

24 slices thick-cut bacon
1/2 cup sambal oelek
1 tablespoon (14 grams) unsalted butter, melted
2 tablespoons (16 grams) all-purpose flour
1 cup whole milk
10 large eggs
2 teaspoons kosher salt
Freshly ground black pepper
3 scallions, chopped
4 ounces cream cheese, cut into small cubes, at room temperature
Flakey salt, to taste
8 sesame bagels, split, store-bought or recipe follows
16 slices American cheese
Ketchup, and hot sauce for serving, optional
6 cups (762 grams) high-gluten flour, plus more for dusting
2 tablespoons (25 grams) brown sugar
1 tablespoon kosher salt
2 teaspoons instant yeast
2 cups (474 grams) warm water (105 to 110 degrees F)
2 tablespoons (42 grams) barley malt syrup or powder
Oil, for the bowl and baking sheets
1 tablespoon baking soda
1 large egg white, beaten
3 tablespoons untoasted sesame seeds
Kosher salt

Steps:

  • Place two oven racks in the middle positions. Preheat the oven to 375 degrees F.
  • Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil.
  • For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside.
  • Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8.
  • To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish.
  • In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight.
  • Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes.
  • Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F.
  • Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water.
  • Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets.
  • Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy!

BA'CORN CHEESE RECIPE - (4/5)



Ba'Corn Cheese Recipe - (4/5) image

Provided by MooK

Number Of Ingredients 10

2 tablespoons unsalted butter
2 strips bacon, chopped
1/2 jalapeno, seeded and minced
2 cups canned sweet corn
Kosher salt and freshly ground black pepper
1 clove garlic, minced
2 scallions, thinly sliced
2 tablespoons condensed milk
2 tablespoons mayonnaise
1/2 cup mozzarella cheese

Steps:

  • Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil. Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.

BACON & CHEESE SANDWICHES



Bacon & Cheese Sandwiches image

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup mayonnaise
2 teaspoons Dijon mustard
8 slices sourdough bread
8 slices Swiss cheese (3/4 ounce each)
8 slices cheddar cheese (3/4 ounce each)
8 slices tomato
4 slices sweet onion
8 cooked bacon strips
2 tablespoons butter, softened

Steps:

  • In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

Nutrition Facts : Calories 743 calories, Fat 51g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 1263mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.

WORLD'S BEST BACON CHEESE DIP



World's Best Bacon Cheese Dip image

Hot delicious dip is always a hit. Makes your taste buds go crazy! Serve warm with your choice of crackers.

Provided by KAMRYN

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 25m

Yield 16

Number Of Ingredients 6

4 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 2.3 g, Cholesterol 38.4 mg, Fat 23.1 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 213.4 mg, Sugar 0.5 g

BACON CHEESE POTATOES



Bacon Cheese Potatoes image

I received this recipe from a friend who's a wonderful cook. This goes great with any main course, but it's especially good with ham. -Bertha Jensen, Mooresville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 8

3 pounds potatoes (about 6 medium), peeled and cubed
1/2 cup finely chopped onion
1 pound cubed Velveeta
1 cup mayonnaise
1/2 pound sliced bacon, cooked and crumbled
3/4 cup sliced ripe olives
Chopped fresh parsley, optional
Paprika, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, mix potatoes with onion, cheese and mayonnaise., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parsley and paprika if desired.

Nutrition Facts : Calories 430 calories, Fat 32g fat (11g saturated fat), Cholesterol 52mg cholesterol, Sodium 891mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

BACON-CHEESE QUICHE



Bacon-Cheese Quiche image

This versatile dish goes from brunch buffet to dinner table in a snap and is great with a leafy green salad. The flaky crust and custard filling make it a perfect vehicle for a variety of mix-ins. Baking the crust before adding the filling, known as blind baking, ensures it won't get soggy. Our favorite pie dough recipe is Basic Pie Crust.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Number Of Ingredients 9

All-purpose flour, for rolling
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups medium diced yellow onion (from 1 large onion)
Coarse salt and ground pepper
6 large eggs
3/4 cup heavy cream
3/4 pound bacon, cooked and crumbled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
  • Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, bacon, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 445 g, Fat 36 g, Protein 25 g, SaturatedFat 16 g

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