Food recipes
Country Fried Floured Bacon
Country Fried Floured Bacon Ingredients: bacon, meatless cream, whipped, cream topping, pressurized wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black sugars, granulated oil, olive, salad or...
Country Fried Floured Bacon
Ingredients:
bacon, meatless
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
oil, olive, salad or cooking
Directions:
Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern.
Soak the bacon a minimum of 30 minutes, but no more than 2 hours.
This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside.
When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess.
Press each piece into the flour mixture to coat, then set aside.
If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved.
However, the flour does a good job of keeping the bacon from sticking to each other.
Heat the vegetable oil in a deep skillet over medium-low heat.
Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes.
Drain on a paper towel.
Ingredients:
bacon, meatless
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
oil, olive, salad or cooking
Directions:
Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern.
Soak the bacon a minimum of 30 minutes, but no more than 2 hours.
This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside.
When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess.
Press each piece into the flour mixture to coat, then set aside.
If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved.
However, the flour does a good job of keeping the bacon from sticking to each other.
Heat the vegetable oil in a deep skillet over medium-low heat.
Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes.
Drain on a paper towel.