I saw a picture of scallops wrapped in bacon on a frozen food package at the supermarket, so I copied it.The butter is only used to bring out the bacon fat, so you only need a little. Even with a small amount, it still has a buttery flavour. For 8. Recipe by Yukirinrin

Hang on, don’t judge me yet. For the record, I don’t like to follow trends... I am not a fan of wrapping everything in bacon and I am also not a fan of smearing everything with avocado. I actually made this for someone’s special occasion and I had a little bit left over. With all of that being said... I still secretly enjoyed this hahaha!

I normally make scallops a different way but decided to screw around with this recipe. Oh man did it work out!

A hearty and tasty summer dinner now that the eggplants are peak flavor. Breaded eggplants, 3/4” thick slices, coated in crumbs, parmesan, egg, and peppersauce, fried in bacon fat, finished in the oven while snowpeas are sautéed in the same bacon fat with shallots.

Very easy to prepare and grilled in no time. Serve as an appetizer or as a main dish with jasmine rice and grilled vegetables.

Bacon has gotten too expensive. Bacon is disappearing from the breakfast table, or being replaced with tofu bacon. However, the most expensive bacon, -a delicacy on eggs benedict-, called peameal bacon in Canada and Canadian Bacon in the United States of America, is now less expensive to make than regular bacon. You can make Canadian bacon at home. Here is the peameal bacon recipe.#GoldenApron

Vegan bacon and vegan scrambled eggs breakfast. I use a thin layer of freshly made silken egg tofu sandwiched between marinaded rice papers or organic banana peels, cut in bacon size strips. Delicious crispy bacon. If you are a non-egg vegan, use my crumbled firm tofu instead of silken egg tofu.#GlobalCookpadGames2024

Our local supermarket had beautiful little bay scallops on sale today. Because it seemed like a wasted opportunity not to, I brought some home and tossed them with garlic, bacon and tomatoes to make this super-easy pasta dinner.

Cubed bacon, cubed celeriac, sliced onion, sliced carrot, sliced celery, diced potato, soaked garbanzo beans, bouqet garni in chicken broth, salt and pepper, a hearty, tasty meal in an hour.

Our Canadian friends call this “peameal bacon”. It is made from the pork loin, a six to nine pound piece of pork that is much leaner than bacon. It is cured, cold smoked, sliced very thin, 1/8th inch thick, perfect for Eggs Benedict and lean breakfasts, and….pizza! Freezes well, like most things in Canada.

You can make the best vegan bacon from over-ripe marinaded organic banana peels. The peels also make a great soup. You can make banana chips from the freshly peeled banana flesh. Bacon, soup, and chips. Same fruit. All you need is fresh organic bananas, a good marinade, a skillet and an airfryer.If you are vegan, banana bacon combined with my vegan tofu egg scramble is how bacon and eggs feel for breakfast. The secret is in the bacon peel marinade.

Old family recipe, sausage made from lean pork meat mixed with smoked bacon, boiled, cooled, then cold smoked. Made to be eaten in a breadroll. Ground Lean pork meat mixed with potato starch, shredded carrot, chopped smoked bacon fat pieces, spices, boiled, cold smoked and dried. The oak wood cold smoking method imparts the same flavor as smoking expensive fish like salmon or eel, so this one is called “smoked eel sausage”, a delicacy. Wrap in two halves of sour dough bread roll , eat like a hotdog.