Pennsylvania Dutch Hot Bacon Dressing Recipe 445

PENNSYLVANIA DUTCH HOT BACON DRESSING

Steps:

• Beat the sugar into the eggs. Add the vinegar, water and salt; whisk together well.
• Meanwhile, brown the bacon in a medium fry pan until crispy.
• Add the egg mixture to the bacon mixture very slowly, whisking constantly. Cook over medium heat until thickened, stirring constantly.
• Pour hot dressing over your choice of greens and mix/toss. This will wilt the greens.

PENNSYLVANIA DUTCH HOT BACON DRESSING

Steps:

• Cook bacon until crisp; remove and chop.
• Add to greens.
• Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
• Serve over greens, and add a little bit of chopped onion to salad, if desired.

PENNSYLVANIA DUTCH HOT BACON DRESSING

Steps:

• Whisk eggs,salt, pepper and sugar together. Add vinegar and water and whisk till well combined. Put this mixture into a pan, add the bacon and bacon drippings. While whisking , heat over medium heat till the mixture comes to a boil. Reduce the heat and simmer until the dressing is the thickness you desire. Serve over lettuce, dandelion greens, spinach, mixed greens or boiled potatoes.

PENNSYLVANIA DUTCH HOT BACON DRESSING RECIPE - (4.4/5)

Steps:

• Cut bacon into pieces and fry until crisp. Remove from drippings. Mix together beaten egg, vinegar, sugar and water. Stir until blended. Pour into pan with bacon drippings and cook over med-high. Mix cornstarch with small amount of water to form a slurry. Stir into hot mixture and stir until thickened. Pour over lettuce, endive, cooked broccoli raab, steamed escarole or spinach, Asian greens, or baby salad greens. Sprinkle with a pinch of red pepper flakes and garnish with the bacon bits. Chopped hard cooked eggs can be added, if desired. VARIATION: Alton Brown's Bacon Dressing- 3 tablespoon bacon fat 3 tablespoons red wine vinegar 1 teaspoon sugar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper

HOT BACON DRESSING

Steps:

• In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well., Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. , Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.

HOT BACON DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
• In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.