BLT EGG BAKE
BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. -Priscilla Detrick, Catoosa, Oklahoma
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.
Nutrition Facts : Calories 594 calories, Fat 42g fat (16g saturated fat), Cholesterol 251mg cholesterol, Sodium 1262mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 27g protein.
BLT CAKE
Graysen Pinder has been baking cakes with her mom almost every week since she was just 3 years old. And in the spirit of true Southern hospitality, the duo have always shared their sweets with neighbors in Wilmington, NC. The 14-year-old loves baking for others so much, she even started her own catering company, Gimme Some Sugga - an experience that she thinks helped her clinch the Kids Baking Championship title. "The fact that people are willing to pay for the desserts I make gave me confidence and let me know that you don't have to be a certain age to do what you love," she says. Food Network Magazine asked Graysen to walk them through one of her winning creations on the show: this fun fake-out BLT, which she made for one of the "dessert imposters" episodes. It turns out she had an edge for this particular "Sammy Whammy" challenge: Her parents own a sandwich shop! Here's how to make a simpler version of her clever creation at home.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 "BLT sandwiches"
Number Of Ingredients 0
Steps:
- Make the bread: Cut 1 pound cake into twelve 1/2-inch-thick slices, then halve each slice on the diagonal. Mix 2 teaspoons almond extract with 1/8 teaspoon brown gel food coloring; brush lines on the pound cake with a food-safe paintbrush or press on with a wooden skewer.
- Make the tomatoes: Heat 1 cup each sugar and water in a small saucepan over medium heat until dissolved. Add 2 cups thinly sliced strawberries; let soak, turning occasionally, 5 minutes. Transfer to a parchment-lined baking sheet with a slotted spoon. Let cool.
- Make the mayonnaise: Whisk 3 egg whites and 1 cup sugar in a heatproof bowl set over a pan of simmering water until dissolved, 3 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff and glossy, 5 minutes. Beat in 2 sticks softened butter, 1 tablespoon at a time, until smooth. Beat in 1/2 teaspoon kosher salt.
- Make the lettuce: Melt 1 cup each light green and dark green candy melts and 1/4 cup white candy melts in the microwave in separate bowls. Pour over a crumpled piece of parchment on a baking sheet; swirl the colors with a toothpick. Let set, then break into pieces.
- Make the bacon: Roll out 2 ounces each pink, white and brown fondant into three 10-inch logs; twist together. Roll out the log into a 6-by-12-inch rectangle on a cornstarch-dusted surface. Fold in half and reroll. Cut into twelve 1-inch-thick strips, then shape into wavy strips of bacon and let dry.
BLT CLUB CAKE
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake about 35 minutes. Let cool, then remove from the pan and freeze 30 minutes.
- Trim the domed top of the cake with a serrated knife. Mark one-third and two-thirds of the way down the sides of the cake with toothpicks. Slice the cake into 3 thin, even layers using the toothpicks as a guide.
- Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix. Add more food coloring as needed to make a lettuce color.
- Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating.
- Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown.
- Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds. Press them together, then roll and stretch into a long thin strip.
- Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers. Repeat to make another batch of bacon.
- Spread the frosting on the bottom and middle cake layers; top with the coconut. (Leave the third layer unfrosted.) One at a time, cut all 3 cake layers diagonally into quarters.
- Top the bottom cake quarters with some candy tomatoes and bacon. Add the middle cake quarters, then more candy. Top with the unfrosted cake quarters. Skewer with long toothpicks.
BLT BURGERS
My husband loves a good BLT, but sometimes he wants something a little more substantial. That's where these BLT burgers come in. To keep prep simple, I use packaged pre-cooked bacon and zap it in the microwave for a few seconds before serving. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix mayonnaise, cheese and ketchup. In a large bowl, mix tomato paste, salt and pepper. Add beef; mix lightly but thoroughly. Shape into eight 3/4-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat 5-8 minutes on each side or until a thermometer reads 160°. , Serve burgers on buns with sauce, lettuce, bacon and, if desired, tomato. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a resealable plastic freezer bag; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts :
PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE
I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.
Provided by Stephanie Z.
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
- Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
- In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
- Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
- Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
- Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
- **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
- Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
- Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
- Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
- Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.
Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3
BAKED BLT DIP RECIPE
This BLT dip is so good when it comes right out of the oven. If you love a good BLT sandwich, this dip will be your new favorite. It goes great with some tortilla chips.
Provided by Momma Cyd
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the sour cream, mayonnaise, and cream cheese. Mix until combined.
- Add in the cooked and crumbled bacon, reserve about 1/4 cup for the topping after the dip comes out of the oven.
- Add in cheddar cheese, 1 diced tomato, and green onions. Stir in well.
- Pour the mixture into a shallow baking dish or a pie pan. Spread evenly in the pan.
- Bake for about 20 minutes or until it starts to bubble around the edge.
- After you remove from the oven, top with additional bacon crumbles, diced tomato, and shredded lettuce.
Nutrition Facts : Calories 520 kcal, Carbohydrate 5 g, Protein 6 g, Fat 53 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 74 mg, Sodium 389 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 28 g, ServingSize 1 serving
BLT TART
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that's delicious hot, warm or cold
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Starter, Supper
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Unroll the pastry onto the baking sheet. Spread the chutney over the surface, leaving a border of about 1cm free around the edges. Fold in the edges and roughly pinch them together at the corners to make a raised border.
- In a bowl, whisk the crème fraîche, cheese and eggs with a little salt and a good pinch of pepper. Pour the mixture into the centre of the tart, easing it out towards the edges with the back of a spoon. Top with tomatoes, cut-side facing up, and ruffles of prosciutto.
- Bake in the oven for 35-40 mins, until the pastry is golden and the filling has set. Leave to cool a little before scattering over the lamb's lettuce, or leave to cool completely and store in the fridge. Lovely for lunch the next day.
Nutrition Facts : Calories 652 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
BLT SANDWICH
A bacon, lettuce and tomato sandwich is always a good idea, but come summer, it's especially brilliant. Why? Mostly because fresh, crunchy lettuce and smoky, crispy bacon are the perfect companions to ripe, juicy tomatoes. Also, because a BLT is simply irresistible and manages to be both satisfying and light all at once-exactly what you want when the weather is warm. This recipe is for the classic BLT sandwich you know and love: bacon, lettuce and tomato nestled between two slices of toasted and mayo-schmeared white bread.
Provided by By Betty Crocker Kitchens
Yield 1
Number Of Ingredients 5
Steps:
- Toast two slices of bread, Then, spread one slice of toast with mayonnaise. Top with lettuce leaves, tomato slices and bacon. Finally, top sandwich with the second slice of toast.
Nutrition Facts : Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg
THE BEST BLT SANDWICH
I made this BLT with a few things I found in the cupboard. Seasoned bacon takes the average BLT sandwich to a new level. So simple to prepare, why not try it?
Provided by LUEMAS434
Categories Meat and Poultry Recipes Pork
Time 11m
Yield 1
Number Of Ingredients 7
Steps:
- Place bacon in a skillet over medium heat. Mix together the mustard powder, curry powder and red pepper flakes. As soon as you turn the bacon over, sprinkle the spice mixture onto the cooked side of the bacon.
- Place the lettuce and tomato onto one slice of toasted bread, then top with the seasoned cooked bacon. Top with the other slice of toasted bread.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 33.1 g, Cholesterol 20.3 mg, Fat 11.5 g, Fiber 4.1 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 776.5 mg, Sugar 5.2 g
IMPOSSIBLY EASY BLT PIE
Love BLTs? Skip the hassle of making sandwiches and create your BLT all in one pan.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
- In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.
Nutrition Facts : Calories 370, Carbohydrate 10 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 0 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
PERFECT BLT SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1
Number Of Ingredients 8
Steps:
- Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato and basil. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. Serve immediately.
CRAB CAKE BLT
Steps:
- Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.
- Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
- Cover and refrigerate for 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
- Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.
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