Bowtieswithbacon Recipes

BOURBON BOW TIES

Steps:

• Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside.
• Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes.
• Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet.
• Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm.

CREAMY BOW TIE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

ONE-POT BOWTIES WITH CHICKEN, BACON AND PEAS

Steps:

• Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
• Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 7 minutes.
• Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness.
• Sprinkle with the cheese and basil

BOW TIES WITH BACON

Steps:

• In a 12" skillet over medium heat, cook bacon until browned. Remove bacon to paper towels to drain. Drain all but 2 tablespoons of the bacon fat and cook until tender.
• Add tomatoes and liquid, sugar, salt, & pepper. Over high heat, bring to a boil. Reduce heat to low; cover and simmer for 15 minutes to blend flavors.
• Meanwhile, cook bowtie pasta according to package directions; drain. Stir cream and parsley into tomato mixture; heat through (do not boil or mixture may curdle).
• To serve, spoon sauce over pasta, sprinkle with bacon and toss.

CANDIED BACON BITES

Steps:

• Put the bacon in a container so it lays flat. Pour over the cola to cover. Refrigerate and let soak 2 to 3 hours.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil, place a cooling rack over top and spray with cooking spray.
• Drain the bacon from the cola, place on the cooling rack and pat dry. Combine the brown sugar, paprika and black pepper in a bowl and toss to combine and loosen up the brown sugar. Sprinkle the brown sugar mixture on both sides of the bacon, pressing and patting so it adheres. Place the slices on the cooling rack; they can be close to one another but shouldn't touch.
• Bake until the bacon is deeply caramelized but still pliable (it will crisp as it cools), about 20 minutes. Flip the bacon occasionally as it cools to crisp on both sides. Let cool completely.

BOW TIES WITH BACON, ONION, AND TOMATO

Steps:

• In a deep skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to a bowl. Pour off all but 1 tablespoon of fat from the skillet, add the oil, and in the fat cook the onion over moderate heat, stirring, until it is golden brown. In a kettle of salted boiling water cook the pasta until it is al dente. While the pasta is cooking, stir the tomato into the onion mixture with the 1/4 cup water, the red pepper flakes, and salt to taste, simmer the sauce, stirring, for 5 minutes, and stir in the parsley and the bacon. Drain the pasta well, add it to the sauce, and toss it well. Add the Parmesan and toss the pasta well.

BOWTIE PASTA AND PEAS WITH BACON

Steps:

• Cook the bacon and chop; set aside.
• In a large pot add two big pinches of salt to boiling water for pasta.
• Cook pasta according to package directions.
• Reserve 1 cup of the pasta water before draining the pasta.
• When pasta is just about ready, in the pan you cooked bacon in add oil and heat over medium heat, sauté the onion until soft, but not browned, about 4 minutes.
• Add the garlic and cook another minute.
• Stir in one cup of the pasta water and the parsley, salt, pepper, Cajun seasoning and half and half; bring to a boil.
• Add the peas, reduce heat and simmer just until the peas are warmed through.
• Taste and adjust seasonings.
• Add pasta and toss together, top with bacon and parmesan cheese.
• Add the remaining pasta water only as needed for moisture.