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originally posted by: CranialSponge
a reply to: cody599
Ah, you beat me to the good ol' fashioned Irish bacon and cabbage recipe... I also add a bit of chicken stock to mine to soften up the cabbage and add a little extra zing of flavour to it.
My favourite way of eating it is on top of a mound of garlic mashed potatoes.
Bacon tip of the week:
Never toss out your bacon grease !
After cooking your bacon in a frying pan or whatever, drain the grease into a small mason jar, allow it to cool a bit, put on the lid and toss it into the fridge. Use it to replace butter or oil for the next time you're frying up something. I use most of my bacon grease when I'm frying up homemade hashbrowns... it adds amazing flavour to the fried spuds !
originally posted by: bigfatfurrytexan
When i am doing the low carb thing and needing a nice powerful meal to keep me inspired...i make these green beans to go with my protein:
- chop down 4 strips of bacon while you toast 1/4c of almond slivers or pine nuts in a skillet
- once the nuts are toasted, remove and set aside.
- throw the 4 strips of chopped bacon into the skillet and start rendering out the fat. I usually go ahead and add in butter or more bacon fat equal to 2 tbs, give or take
- once the bacon starts to render, throw in about 1/4c diced onion, and 1/2 chopped mushrooms, and salt the dish to your liking
- once the onions start to sweat a little, throw in a bag of frozen green beans and cover
- after it sits covered for about 5 minutes or so, it should be starting to return to heat again, and the beans should be starting to soften. Give them a good stir and let them keep going
- if it starts to dry before its cooked, just throw the lid back on to retain moisture utnil the green beans are done
- stir the nuts back into the dish, and serve