Broccoli And Bacon Roulade Recipes

EASY BROCCOLI BACON SALAD

Steps:

• Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl.
• Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.

GERMAN BEEF ROULADEN

Steps:

• Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
• Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
• Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.

BROCCOLI WITH GARLIC, BACON & PARMESAN

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.

BROCCOLI AND BACON ROULADE

Steps:

• Preheat oven to 170 degrees Celsius.
• Remove rind from bacon and chop finely.
• Place in well greased pan with the onion and fry until cooked, then drain and set aside.
• Make a white sauce with the butter, flour, seasonings and milk; add half the cheese and set aside, covered for 5 minutes.
• Beat egg whites until stiff, carefully fold into the sauce, mixing until no streaks remain - do not over beat.
• Spoon into a lined, greased and flour-dusted large swiss roll pan and bake for 40 45 minutes.
• In the meantime, scatter the buscuit crumbs over a large sheet of greaseproof paper. Gently mix the bacon, onion, broccoli and remaining cheese together.
• Carefully turn the cooked roll onto the paper, scatter the bacon mixture evenly over the surface and roll up.
• Serve hot, warm or cool in slices with a salad if desired.

BROCCOLI AND BACON

Steps:

• Cook broccoli until tender Drain.
• While broccoli is cooking fry bacon till crisp, drain and crumble.
• Cook onion in drippings until wilted; stir in bread crumbs.
• Place broccoli on platter sprinkle with bacon onion and crumbs.

THANKSGIVING BACON ROULADE

Steps:

• Preheat the oven to 400 degrees F. Place a cooling rack on a rimmed baking sheet. Top with a 12-by-10-inch piece of parchment.
• Arrange the bacon slices horizontally on the parchment so they are overlapping to form a large rectangle the size of the paper. Bake until the bacon starts to shrink and render fat, about 20 minutes. Set aside to cool slightly. Increase the oven temperature to 450 degrees F.
• Meanwhile, bring a small saucepan of salted water to boil. Drop the green beans in the water and cook for 2 minutes, then remove to a strainer and run a little cold water over the beans to cool.
• To assemble the roulade, spread the potatoes on the bacon blanket in a 6-by-10-inch rectangle, leaving a border of uncovered bacon on all sides. With the back of a spoon, make 2 long troughs lengthwise down the center of the potatoes, leaving space between and around the troughs. Spoon the gravy into the troughs (keeping the gravy chilled prevents it from running all over the potatoes). Sprinkle the gravy and potatoes with the Cheddar. Arrange the green beans 2 to 3 across in a thin line on top of the Cheddar, in between the gravy troughs. Sprinkle the Parmesan over the green beans and potatoes.
• Form the stuffing into a 10-inch log; you can use your hands to shape it or spoon the stuffing onto a piece of parchment and tightly roll it into a log. Place the stuffing log down the center of the bacon rectangle. Working from one of the long sides of the bacon rectangle, grab the parchment and pull it up and over the stuffing. Use the parchment to help you roll it into a roulade, making sure it ends up seam-side down.
• Bake the roulade until the bacon is cooked and crispy, about 30 minutes. Let rest for about 5 minutes, then transfer to a cutting board and slice into 1-inch slices. Serve with warm gravy and cranberry sauce.

BROCCOLI SALAD WITH BACON

Steps:

• Microwave 5 cups broccoli florets and 1 tablespoon water in a bowl, covered, 2 minutes. Combine 1/4 cup cider vinegar, 1/2 thinly sliced shallot and 1 teaspoon sugar in a small bowl; set aside. Cook 3 bacon slices in a skillet until crisp, 6 to 8 minutes; drain, then crumble. Stir 1 tablespoon bacon drippings and 3 tablespoons sour cream into the vinegar mixture. Toss with the broccoli, 1/3 cup dried cranberries and the bacon. Season with salt and pepper.

CREAMY BACON AND BROCCOLI SALAD

Steps:

• Mix first 2 ingredients in large bowl.
• Add remaining ingredients; toss to coat.
• Refrigerate 1 hour.

CHICKEN BACON ROULADES

Steps:

• cook bacon until lightly brown but still flexible (not crisp). remove from pan and let dry.
• Cook the shallots in the remaining bacon fat over low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
• Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
• Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
• Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.

BROCCOLI AND BACON SOUP

Steps:

• Boil broccoli in the chicken stock in a 2 quart saucepan until fork tender.
• Take off the heat and cool, then add hollandaise mix (right out of the package) and onion before blending in a blender. Blend to a texture for your tastes.
• Add salt, pepper and thyme.
• Add bacon, heavy cream and simmer until the soup thickens.

BACON AND BROCCOLI SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.

BROCCOLI SALAD WITH BACON

Steps:

• 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 and let cool enough to handle, 5 to 10 minutes. Crumble.
• Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
• Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.

BROCCOLI AND BACON SALAD

Steps:

• 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. Tear bacon into small pieces.
• Combine broccoli, bacon, sunflower seeds, and green onions in a bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.

FRESH BROCCOLI SALAD WITH BACON

Steps:

• Place broccoli, onion, cheese and bacon in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise and vinegar; mix until the sugar dissolves and mixture is smooth Just before serving, pour dressing over salad and toss.

CHEDDAR GRITS AND BACON ROULADE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter baking pan and line with parchment paper, then butter paper. Dust pan with flour, knocking out excess.
• Melt butter (3 tablespoons) in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, then add nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to moderate and bring to a boil, whisking constantly, then reduce heat and simmer mixture, whisking occasionally, 5 minutes. Remove from heat and add egg yolks 1 at a time, whisking well after each addition. Transfer to a large bowl and cover surface of mixture with a sheet of buttered parchment (buttered side down, to keep yolk mixture from forming a skin), pressing gently.
• Bring water to a boil in cleaned saucepan and gradually add grits, whisking constantly. Reduce heat and simmer, uncovered, stirring occasionally, 5 minutes. Remove from heat and whisk in 1 cup cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Whisk grits into yolk mixture until combined well.
• Beat egg whites in another large bowl with an electric mixer at medium-high speed until they just hold stiff peaks, then stir one third of whites into yolk mixture to lighten. Fold in remaining whites gently but thoroughly.
• Spread evenly in lined baking pan, then bake until golden and firm to the touch, 25 to 30 minutes.
• Toss together bacon, scallion, and remaining 3/4 cup cheese in a bowl.
• Remove roulade from oven and cover with well-buttered parchment paper (buttered side down) and then a kitchen towel and invert a baking sheet over towel. Invert roulade onto baking sheet. Carefully peel off parchment from top of roulade and discard, then trim 1/4 inch from each short side of roulade. Scatter bacon mixture evenly over top of roulade.
• Starting with a long side, roll up the roulade jelly-roll style, using towel to help lift and support as you roll and carefully removing parchment as you go. Arrange roulade, seam side down, on baking sheet and bake, uncovered, just until cheese is melted, about 5 minutes.

TOMATO & BACON BRUNCH ROULADE

Steps:

• Line a 15x10x1-in. baking pan with parchment paper; grease the paper and set aside., Place the eggs, egg whites, Parmesan cheese, cream, salt and pepper in a blender; cover and process until frothy. Pour into prepared pan. Bake at 350° for 8-10 minutes or until set., Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off parchment paper. , Spread cream cheese over omelet to within 1 in. of edges. Sprinkle with tomatoes and bacon. Roll up, jelly-roll style, from a long side. Return to baking pan, seam side down. , Bake for 10-15 minutes or until heated through. Cut into slices with a serrated knife.