Amish Hot Bacon Dressing Recipe

Amish Hot Bacon Dressing Amish Hot Bacon Recipes. Favorite Recipe Amish Hot Bacon Dressing Cook 1 lb. of bacon until it is done enough that you can crumble it when it cools. Set aside. In Mixing Bowl, combine: 2C Sugar 2tsp Salt 2-4 Eggs (depending on size) 1C White Vinegar 4C Water Instructions Preheat MD/LG Skillet, lightly greased to med/high.

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HOMEMADE HOT BACON DRESSING: This is a recipe for homemade hot bacon dressing that is a Pennsylvania Dutch tradition in the …

Estimated Reading Time: 3 mins

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Remove the diced bacon from the fry pan to a bowl, place the drippings in a small bowl and set aside to use in the recipe. Whisk the eggs, …

Rating: 5/5(16)
Category: Salad
Cuisine: American
Total Time: 35 mins

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Directions. Beat the sugar into the eggs. Add the vinegar, water and salt; whisk together well. Meanwhile, brown the bacon in a medium fry …

Cuisine: Pa. Dutch, Coal Region
Estimated Reading Time: 3 mins
Category: Salad
1. Beat the sugar into the eggs. Add the vinegar, water and salt; whisk together well.
2. Meanwhile, brown the bacon in a medium fry pan until crispy.
3. Add the egg mixture to the bacon mixture very slowly, whisking constantly. Cook over medium heat until thickened, stirring constantly.
4. Pour hot dressing over your choice of greens and mix/toss. This will wilt the greens.

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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. Submit a Recipe Correction.

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In a bowl, beat sugar into the egg. Add vinegar and water; beat well and set aside. Meanwhile, chop bacon and brown it in a small saucepan. Stir flour into bacon, grease and all. Your using the fat from the bacon to make a roux. Cook the flour for 2-3 minutes. Carefully add the liquids that were set aside. Cook over medium heat until thickened.

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Recipe tips and variations. Yield: This recipe makes 2 ½ cups of dressing (approximately 1 ½ cups vinaigrette + 1 cup chopped bacon). Make ahead: The bacon can be fried up to 24 hours in advance.Cover and refrigerate the bacon and rendered fat separately. Reheat the bacon grease in a skillet and proceed with the recipe.

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Using the insides of the red onion, finely diced, 1/4 pound., Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, and red wine vinegar. Using a wire whisk, mix the ingredients well.

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Cook corn in boiling water for 2 minutes. Dip in cold water and cut grains from the cob. Chop the cabbage, onion and peppers into small pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to boiling. Add the corn and vegetables and boil until tender, 20 to 30 minutes, stirring frequently.

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A good dressing can add zest to a salad, while a savory gravy adds rich flavor to meat, potatoes and vegetables, making a good meal great. Amish cooks are masters of making tasty sauces, gravies, and dressings. Enjoy the recipes below from Amish and Pennsylvania German sources. Dressing Recipes

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The bacon will probably be sugar-cured and thick. Bacon is a favorite to be made into a hot dressing, into slaw, burgers and other treats. Here are five favorite Amish bacon recipes from the Amish365.com archives and other sources. Enjoy! AMISH BACON TREAT: Wow, this has turned out to be one of the most popular recipes on Amish365.com. I got it

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Pennsylvanians have had the delight of savoring many Pennsylvania Dutch heritage recipes, of which this is one. This recipe was given to me years ago by my friend Susie, it was her mother’s recipe and I’ve made it many times. There are several ways to use this dressing. My personal favorite is pouring it over the firm ,crisp leaves of iceberg lettuce.

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AMISH SALAD DRESSING. 2 tablespoons hot bacon fat, butter, peanut or olive oil. 1 teaspoon sea salt (scant or, to taste) 1/8 teaspoon pepper. 1/2 cup hot vinegar. 1/2 onion, finely sliced. 1 teaspoon dry mustard. 1/2 cup cream, plain yogurt, milk, sour cream or water. 1 tablespoon sugar.

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1 lg. egg. 3/4 c. sugar. 1/4 c. cider vinegar. Place diced bacon in skillet and fry until crisp. Beat egg, sugar and vinegar thoroughly. Pour mixture into hot frying bacon and continue to cook until thick, stirring constantly, to prevent sticking. When thickened, pour immediately over shredded cabbage or torn lettuce upon which a small onion

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1 tablespoon sugar. Dissolve the sugar in the cream, yogurt, milk, sour cream or water. Combine with the remaining ingredients. Mix hot salad dressing with any favorite salad ingredients or wilted baby salad greens and serve will still slightly warm. When serving over baby spinach, crisp bacon bits can be tossed with the salad for added flavor

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Directions. In a skillet, cook bacon until crisp. Remove the bacon; crumble and set aside. Drain, reserving 1/4 cup drippings. In a large bowl, combine the greens, eggs, onions and bacon. Add remaining ingredients to the drippings; bring to a boil. Drizzle over the salad and toss to coat. Serve immediately.

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Cut the potatoes into quarters then add them to a large bowl. Add the bacon to a large sauté pan set over medium heat. Cook the bacon until it is crispy and all of the fat has rendered off. Using a slotted spoon, transfer the bacon to a plate, leaving 3 tablespoons of the drippings in the pan. Add the diced onions to the pan and cook, stirring

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