Peameal bacon recipe... casserole?

Does anyone out there hold a recipe (preferably a slow cooker recipe, but not necessary) where I can use peameal bacon? I LOVE peameal bacon, and want to produce a casserole type dish with it within my slow cooker, something maybe near pasta, the peameal bacon, spaghetti sauce type of idea?
Also, any other unforced slow cooker recipes would be appreciated- ones beside meat (my hubby wont eat anything short meat!)

Brown 2 pounds of beef stew meat - a few pieces at a time
The browning is what gives the final product flavor and too several pieces will steam and not brown the meat and thus it will be gray <shudder>
Remove the meat to a plate and keep thaw.
1 medium or 2 small onions coarsely chopped
2 stalks celery sliced surrounded by chunks

Split Pea Soup

1/2 cup chopped onion
1 clove minced garlic
2 Tbsp butter for 5 minutes

4 cups water
4 cups chicken broth
1 cup dried split peas
1 cup dried lentils
1 ham shank (hock)
1 cup diced ham
1 firth leaf
1-1/2 tsp brackish
1/4 tsp pepper
1 tsp parsley
1/2 tsp oregano
2 rib chopped celery
1 chopped carrot

Bring to a boil.
Reduce heat and simmer, covered for 2-3 hours.
Add 2 atmosphere diced potatoes and simmer another 1-2 hours.

The website below has some other pious recipes for a slow cooker as powerfully.
1 carrot sliced in chunks
1 or 2 cloves of garlic (to taste) put through a garlic press
The beef and the juice that accumulated
1 quart of suitable beef stock (low sodium)
juice from a 15 oz. can of tomatoes
1 or 2 cups of dry red wine
1 can Rotel tomatoes and chiles (another brand will do or it can be eliminate if you don't like heat)
Bring to pressure and cook for 15 minutes.
Cool down contained by the quick behaviour. Check the broth and decide if you choice to leave contained by the veggies aleady in the pot, or - as is usually the covering - if they've lost their flavor, it's time to toss them and add topical ones in.
Here it's up to you what go in. I close to
mushroom cap
green beans
whole infant onions
little red potatoes

Adjust seasonings in broth, affix in veggies and bring backbone to pressure
Cook for 12 minutes and let cool down with ease.
Now I add contained by the tomatoes from the can and any very sheer veggies that I may want such as green peas.
Didn't want you to infer nobody saw your request so here's two:


1 1/2 cups apple cider
2 tablespoons unsalted butter
1 medium onion, sliced (1 cup)
2 Gala apples, cored and sliced
2 sprigs fresh thyme
1/4 teaspoon saline
1/4 teaspoon black pepper
1 (2-lb) piece Canadian bacon

Put oven rack in middle position and preheat oven to 400°
Boil cider contained by a 1-quart saucepan until reduced to about 1/2 cup, 10 to 12 minutes.

Heat butter contained by a 1 1/2- to 2-quart flameproof casserole over moderate heat until foam subsides. Add onion, apples, thyme, brackish, and pepper and cook, stirring, until onion is softened, about 5 minutes. Nestle bacon contained by apple mixture.

Pour cider over bacon and roast, uncovered, until heated through and beginning to brown, roughly 20 minutes.
Maple Peameal Bacon Roast

1 (3 1/2 lb) peameal bacon (roast)
1/2 cup maple syrup
2 tablespoons Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon fresh ground black pepper
1/4 teaspoon sea brackish (optional)

Preheat oven to 350F/180°C.
Cut six 1-inch slits across roast.
Place a cooling rack on a large rimmed baking sheet feint with foil. Place bacon on rack.
Combine maple syrup, Dijon mustard, rosemary, saline and pepper. Brush with basting mixture.
Bake contained by centre of oven for 25 – 30 minutes and baste beside remaining mixture.
Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C.
Let rest for 5 minutes before slicing.

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