Alltop
  • Work
  • Health
  • Culture
  • Interests
  • Tech
  • People
  • Good
  • News
  • Geos
  • Sports
  • A
  • B
  • C
  • D
  • E
  • F
  • G
  • H
  • I
  • J
  • K
  • L
  • M
  • N
  • O
  • P
  • Q
  • R
  • S
  • T
  • U
  • V
  • W
  • X
  • Y
  • Z
  • #

Bacon

  • Most Topular Stories

  • Top 20 Bacon Gift Ideas For 2012

    Royal Bacon Society
    naseem
    23 Nov 2012 | 9:15 pm
    It’s that time of year again! We have updated the Royal Bacon Society Bacon Store with all kinds of new and awesome bacon products.  Here’s our top 20 picks for the 2012 holiday gift giving season. Be sure to check out our Gifts and Stocking Stuffers sections for more ideas! 1. Yummy You Bacon and Eggs Scarf $32.99 -Read more and buy it now! Yummy You! presents this original design by creator Twinkie Chan: a crocheted scarf of interconnected strips of bacon and sunny-side-up eggs. High quality and hand knit. Browse more wearable bacon   2. Bacon Printed Duct Tape $8.95…
  • Thankin’ for Bacon – Dessert…

    THE DAILY BACON
    mbaird02
    15 Mar 2013 | 6:31 pm
    As we lead up to Thanksgiving next Thursday, I thought I’d work on featuring a recipe each day through Wednesday that you could incorporate into your family meal.  We are callin’ it “Thankin’ for Bacon!” (It’s a rough rhyme, I know, just go with it…) I thought we’d start with dessert. As a kid (and still today) I didn’t dig on pumpkin pie so my Grandma would always make an apple pie just for me.  I think she’s approve of this modification to the classic… Get the entire recipe and more great photos over at Tasty Trails.
  • Back Rashers: Irish Bacon

    Bacon Today
    Zachary Kitt
    15 Mar 2013 | 12:00 am
    Since St. Pattie’s day is right around the corner, we figured we’d give your brain cells a boost with some tasty bacon facts before they’re drowned away in Guinness. While most of us will express our familiarity with Irish culture by proudly celebrating the color green on St. Patrick’s Day, a select few will delve deep into Irish cuisine and sample corned beef and cabbage. Even though these individuals deserve a pat on the back for their attempt (and a little Irish luck to help them finish the meal) they’re still missing out on an authentic and tasty tradition of “back…
  • Wakey, Wakey…

    THE DAILY BACON
    mbaird02
    13 Mar 2013 | 6:23 pm
    who wants bakey? This is a oldie but a goody but as this blog is new and the 10′s of my readers may have never seen this..I give you the Bacon Alarm Clock aka “Wake n’ Bacon” It’s your standard, everyday digital alarm clock THAT MAKES BACON!! Frozen bacon goes in the night before and begins to cook 10 minutes before your alarm goes off. So the gentle aroma of bacon helps great your day.  When the alarm does go off, just reach over and pull out the tray to reveal a tasty strip or two. Is there a better way to start a morning? (yes, there are some, but this is a…
  • Better with Bacon – Bacon & Bourbon Pie Crust…

    THE DAILY BACON
    mbaird02
    14 Mar 2013 | 6:24 pm
    Happy Thanksgiving to all of my 10′s of readers!  Much like Halloween week, I’m going to try to “theme” this week in recognition of that one day of year where we are encouraged to give thanks for all we have while eating ourselves into a coma. Let’s begin with this tasty looking recipe…and just like last week it brings two of my favorites together!  From last week’s “LA Times”… photo Kirk McKoy / Los Angeles Times Bacon & Bourbon Pie Crust Ingredients: 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons sugar 3…
  • spacer spacer

    Royal Bacon Society

  • Denny’s Baconalia is back!

    Marianne
    10 Mar 2013 | 8:56 pm
    Last week Naseem and I had a crazy, whirlwind experience. We were invited by the marketing and advertising team at Denny’s (yes that Denny’s, America’s diner) to visit their headquarters is Spartanburg, South Carolina and learn about the re-launch of their Baconalia menu — coming to a Denny’s near you this week. Many of you may remember that in 2011, they first introduced this bacon-themed menu to much media attention, particularly because of their bold Maple Bacon Sundae. This taste sensation got Baconalia mentioned on Conan, Letterman, Leno, and got major…
  • Jimmy Fallon Attempts to Make Bacon Bourbon

    naseem
    4 Feb 2013 | 11:51 am
    The post Jimmy Fallon Attempts to Make Bacon Bourbon appeared first on Royal Bacon Society.
  • Bacon Wrapped You

    Eve
    4 Dec 2012 | 12:42 pm
    Make your dreams come true and wrap yourself in bacon! Okay, maybe it doesn’t smell like bacon or taste like bacon, but it sure looks like bacon! We’ve written about bacon scarves before, but this one is another you just have to see to believe. Made by Natalie Luder, of Swiss nationality, these silk bacon scarves she calls Fou Lard (see play on words below) will make you salivate just looking at them. I conducted a mini-interview with her to find out more about these wonderful creations… * Where did your inspiration come from? Are you a fellow bacon lover? First of all I…
  • Top 20 Bacon Gift Ideas For 2012

    naseem
    23 Nov 2012 | 9:15 pm
    It’s that time of year again! We have updated the Royal Bacon Society Bacon Store with all kinds of new and awesome bacon products.  Here’s our top 20 picks for the 2012 holiday gift giving season. Be sure to check out our Gifts and Stocking Stuffers sections for more ideas! 1. Yummy You Bacon and Eggs Scarf $32.99 -Read more and buy it now! Yummy You! presents this original design by creator Twinkie Chan: a crocheted scarf of interconnected strips of bacon and sunny-side-up eggs. High quality and hand knit. Browse more wearable bacon   2. Bacon Printed Duct Tape $8.95…
  • Bacon Sighting in SB

    Eve
    5 Nov 2012 | 3:49 pm
    Here in Santa Barbara many restaurants come and go as it is a small town with loads of restaurants, but I feel optimistic for the newest one: State & Fig. Why? Because there’s bacon. I recently tried their Mac’n'cheese and their Fig Burger, both of which include our beloved bacon. The Mac’n'cheese is made with fontina, provolone, parmesan, applewood bacon, breadcrumbs and sure is rich! The bacon really stands up to the medley of cheeses bringing a lovely smokiness to the dish. The Fig Burger includes fig jam, bacon, caramelized onions, arugula, and blue cheese. This…
 
  • spacer spacer

    Bacon Today

  • Back Rashers: Irish Bacon

    Zachary Kitt
    15 Mar 2013 | 12:00 am
    Since St. Pattie’s day is right around the corner, we figured we’d give your brain cells a boost with some tasty bacon facts before they’re drowned away in Guinness. While most of us will express our familiarity with Irish culture by proudly celebrating the color green on St. Patrick’s Day, a select few will delve deep into Irish cuisine and sample corned beef and cabbage. Even though these individuals deserve a pat on the back for their attempt (and a little Irish luck to help them finish the meal) they’re still missing out on an authentic and tasty tradition of “back…
  • Denny’s Baconalia! Menu 2013

    Sara Lewis
    10 Mar 2013 | 8:53 pm
    In 2011 Denny’s introduced a brand new world of possibilities to it’s consumers. That world only lasted a short while, but has been remembered ever since. That world was called Baconalia. Denny’s was the first restaurant to release and all-bacon themed menu into diners all over America. It brought a lot of attention and helped the bacon world grow. 2011 has been long gone, but the demand for bacon has been thriving ever since. This year, Denny’s is re-releasing their bacon world to its bacon-loving consumers. Starting on March 12, people all over America will be able to satisfy their…
  • Get Lucky With Bacon

    Sara Lewis
    8 Mar 2013 | 2:47 pm
    What is “Luck”? According to Merriam-Webster’s Dictionary, luck is “a force that brings good fortune or adversity”. Some of us believe in rabbit’s feet, horse shoes, Karma, and even lucky underwear. In March, we tend to think more into luck and how we acquire more of it. While most of us don’t actually believe that leprechauns, with their rainbows and pots of gold, will bring us more luck and happiness, we’re all still wondering what truly can. Well, we’ve got that answer! No, it’s not green or gold, no it doesn’t have an irish…
  • Sage Fried Chicken Benedict with Bacon

    Boss Hog
    3 Mar 2013 | 11:00 pm
    Sure the name is a mouthful. But the dish itself is even more-so. You may have seen this amazing restaurant on Travel Channel’s popular show, Man vs. Food. Hash House a Go Go serves up some giant and tasty breakfast foods all day long. After watching this episode of Man vs. Food, Bacon Today just had to try this restaurant out. So we ventured off to Las Vegas in our rental car, crankin’ out the tunes from old Sinatra himself. The whole drive, our taste buds anxiously awaited some satellite dish sized plates of food. We tried not salivating too much. We knew it was a rental. Upon walking…
  • Bacon Infused Maker’s Mark: The Midtown Manhattan Cocktail

    Boss Hog
    1 Mar 2013 | 10:33 am
    You may have seen the Cosmopolitan Hotel in Las Vegas in commercials on TV. The commercials present this hotel as having a persona of wild decadence. With the high-end designer clothes, champagne, and celebrities; the Cosmopolitan seems to offer a sense of chic-debauchery so-to-speak. They give the effect that being classy can be… a little wild as well. Plus, those commercials really know how to market by having a bunch of cute, fluffy bunnies piling out of an elevator. And hey, those bunnies worked because Bacon Today had to see exactly what was so special about this seemingly exotic…
  • spacer spacer

    I HEART BACON

  • Modernist Mexican

    megwoo
    4 Mar 2013 | 10:26 am
    consumed 3/3/12 I’m in love with my new Modernist Cuisine at Home cookbook (thanks Mom!) and learning many things about equipment and specialty foods.  It also prompted me to buy my new favorite kitchen item: a Fagor Duo Pressure Cooker. This thing is magical and is going to transform the way I cook. Tamales? Done. 20 minutes. Pork so tender it shreds upon stirring? 30 minutes. Why did I not buy one of these sooner?! After hours of poring over the cookbook I chose a Mexican theme. I was drawn to the corn tamales recipe made with masa and lard. At my local Mexican market I discovered…
  • A McSweeney’s Thanksgiving

    megwoo
    9 Dec 2012 | 10:42 pm
    consumed 11/22/12 A week before Thanksgiving my brother and I were still trying to figure out what to cook. Then he came across McSweeney’s Thanksgiving Gallimaufry–a collection of decidedly non-traditional Thanksgiving recipes.  (I had to look up the word “gallimaufry” and it’s now my new favorite word. It means “A confused jumble or medley of things.”) The final menu: Corn with Miso Butter & Bacon – I wasn’t sure about this dish, as the recipe was written in haikus and was confusing to follow. But it turned out great and was a nice…
  • Brunch & Facial Party

    megwoo
    9 Dec 2012 | 7:13 pm
    Every now and then I crave brunch. About the same amount of time I crave a facial. I decided to combine and see what happens. The result was some very happy guests… Breakfast Strata with Sausage, Mushrooms & Monterey Jack – Kind of an old standby for breakfast for a crowd. I love the way the bread puffs up and almost becomes fluffy. Mom’s Blueberry Scones – I swear when my mom makes these they are waaaaayyyy better. I think she’s holding out on a secret ingredient. Bagels with Gravlax & Tomatoes – My latest cooking craze is making homemade gravlax.
  • Course #11: Sous-vide sage & mint chocolate lollipops

    megwoo
    9 Dec 2012 | 5:51 pm
    For dessert number three, I found a tea & chocolate recipe in my Sous-Vide Cuisine cookbook. I vacuum sealed a pound of chopped milk chocolate with White Sage & Wild Mint Tea and placed in the water bath for 2 hours to meld. Afterwards, I strained the chocolate, poured into blobs on waxed paper, added a lollipop stick, sandwiched with another sheet of waxed paper and squashed them flat with a heavy atlas. See Molecular Gastronomy Party for the complete menu.
  • Course #10: Vietnamese coffee ice pops

    megwoo
    9 Dec 2012 | 5:29 pm
    A bazillion years ago, a fellow foodie sent me ice pop bags from Guam. I decided now was the time to use them. I found a recipe for Vietnamese coffee and carefully funneled the liquid into the bags. The trick was sealing them. For some reason I didn’t think of tying them with string, so resorted to using office binder clips to keep them closed while they froze. (Update: a very smart friend has since suggested sealing the bags with heat: folding over the top of the bag and running a lighter along the edge sealed them perfectly.) People went nuts for these. My brother called it the…
 
  • spacer spacer

    Food.com: Bacon Recipes

  • Canadian-Bacon-And-Cheese Quesadillas With Arugula Salad

    13 Mar 2013 | 8:40 pm
    Bacon's not just for breakfast. And Canadian bacon is lower in fat than other varieties, so you can enjoy mozzarella cheese guilt-free.Canadian-Bacon-And-Cheese Quesadillas With Arugula SaladRating: 0Created: Mar 13, 2013 8:40:18 PM
  • Smoky Potato Alfredo Pie# 5FIX

    12 Mar 2013 | 1:09 pm
    5-Ingredient Fix Contest Entry. The first time I made this recipe it was an immediate hit! Of course, what could possibly be wrong with the hearty combination of two delicious varieties of Simply Potatoes, smoky bacon, along with the creamy richness of alfredo sauce? Besides this recipe being so easy to make, it is incredibly versatile as well. We have enjoyed it with fresh fruit for breakfast/brunch, served with a green salad for lunch, and even as an appetizer for dinner. What’s more, it is as good reheated the second day as it is the first!Smoky Potato Alfredo Pie# 5FIXRating: 0Created:…
  • Cheesy Bacon Meatloaf

    12 Mar 2013 | 2:51 am
    MeatloafCheesy Bacon MeatloafRating: 0Created: Mar 12, 2013 2:51:56 AM
  • Savory Honey Dijon Melt

    12 Mar 2013 | 1:03 am
    SandwichSavory Honey Dijon MeltRating: 0Created: Mar 12, 2013 1:03:42 AM
  • STOVE TOP Easy Brunch Casserole

    12 Mar 2013 | 12:24 am
    STOVE TOP Stuffing CasseroleSTOVE TOP Easy Brunch CasseroleRating: 0Created: Mar 12, 2013 12:24:58 AM
  • spacer spacer

    The Bacon Show

  • 2867. BACON-WRAPPED BLUEFISH

    The Bacon Show
    15 Mar 2013 | 12:29 am
    serves four4  5-oz. skinless, boneless bluefish filetsKosher salt and freshly ground black pepper, to taste8–12 slices bacon8 sprigs thyme3 tablespoons extra-virgin olive oil Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside. Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12…
  • 2866. BEEF STEW with BACON

    The Bacon Show
    14 Mar 2013 | 12:04 am
    serves six 4 oz. thick-cut bacon, chopped3 tablespoons flour1 teaspoon salt, plus more, to taste1/2 teaspoon freshly ground pepper, plus more, to taste3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks3/4 lb. fresh cremini mushrooms, halved if large1/2 lb. baby carrots1/2 lb. frozen pearl onions3 garlic cloves, minced1 cup dry red wine1 cup beef broth2 tablespoons tomato paste1 tablespoon minced fresh rosemary Cook the bacon:In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to…
  • 2865. MINI APPLE PIES with BACON

    The Bacon Show
    13 Mar 2013 | 12:17 am
    4 tablespoons butter2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes1/4 cup plus 1 tablespoon sugar1/2 teaspoon ground cinnamon1/8 teaspoon salt1/4 cup all-purpose flour1 refrigerated pie crust, softened as directed1 tablespoon cornstarch4 slices bacon, crisply cooked and crumbled Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until…
  • 2864. ROASTED EDAMAME SALAD with BACON

    The Bacon Show
    12 Mar 2013 | 12:50 am
    12 oz. frozen shelled edamame, about 2 cups1/2 cup fresh or frozen corn kernels1/4 cup finely diced scallion2 cloves garlic, pressed1-2 tablespoons olive oil1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 fresh tomatoes, about 1 cup seeded and chopped1/4 cup chopped fresh basil leaves1 tablespoon red wine vinegar3 strips of thick baconMix together the edamame, corn, scallion, garlic, olive oil, salt and pepper on a heavy cookie sheet. Roast in a 425 degree F oven for 15-20 minutes, stirring half way through. Scrape the roasted vegetables into a bowl. Cut open the tomatoes and…
  • 2863. VEAL ROLLS with BACON and GROUND BEEF

    The Bacon Show
    11 Mar 2013 | 12:57 am
    serves six6 slices of veal breast or rump roast9 oz. ground beef1 thick slice of bacon6 sprigs fresh parsley4 tablespoons olive oil1 onion1 tablespoon all-purpose flour3/4 cup white wine1 bay leafsaltSeason the veal slices with a little salt on both sides, then divide the ground beef among the slices, placing it on top and pressing it down gently. Cut the bacon into 6 strips. Put a strip of bacon and a parsley sprig in the middle of each slice. Roll up each slice of veal and tie it with fine kitchen string. Heat the oil in a pan. Add the veal rolls and cook, turning frequently, until browned…
 
  • spacer spacer

    Theories of Bacon

  • Prosciutto, Arugula and Parmesan

    culture_vulture
    8 Mar 2013 | 10:01 am
    My dear friend Daniel Leonard was in Italy in January and brought me back a souvenir:I am naturally a hoarder, but I suddenly got worried that it would spoil, so why not, today was the day. Although prosciutto is completely delicious on its own, to be totally honest, I have a preferred method of consuming it. Tear it into pieces and add it to a hefty bunch of arugula. Squeeze a lemon half over it, drizzle with some high quality olive oil, and top with parmesan shavings (Daniel brought me some of that too!) and freshly grated black pepper. Toss and eat (do it fast-ish, because the acid of the…
  • Baby favas with chicken and bacon

    culture_vulture
    22 Feb 2013 | 8:59 am
    The other day I went to an organic food store with a friend. I bought what I thought was a container of green beans, but which turned out to be baby favas. I only know one way to deal with fava beans - boil them in salt water (shucked beforehand - in Poland you can buy them already shucked) and eat em. Delicious. But I was willing to try something new. I was, however, resistant to the idea of eating the pods, even if they are allegedly ok when still young. Just didn't appeal to me. The fact that recipes I found suggested grilling them didn't assuage my fears. So I shucked them, which left me…
  • Bacon Greeting Cards

    culture_vulture
    17 Feb 2013 | 3:42 am
    Awhile back I was contacted by a representative of Ron Kanfi, the president of Noble Works, a greeting card company, asking me if I'd be willing to review some of their bacon-themed cards on the blog. I agreed, and she sent over a pack. To be honest, I'm not entirely sure what occasion calls for a bacon card. Happy Birthday, friend! Have I told you lately how much I love bacon (and you, I guess)? Though come to think of it, I get quite a lot of emails declaring that International Bacon Day is nigh (there seem to be many such days - is there some kind of international committee that regulates…
  • Foods Made Better with Bacon

    culture_vulture
    15 Feb 2013 | 1:59 am
    This blog seems to be getting a lot of traffic lately, because I keep getting emails from people with links to things they think my readers (I guess I have some?) might enjoy. I tend to ignore the blatantly commercial stuff (no, major fast-food chain, I do not want to advertise your latest bacon burger. Please stop writing me.), but if something actually looks good, I pass it on.Suzanne Cullen sent me a link to her list of 25 Foods that are better with bacon, and I have to say, it's a damn good list. Aside from the blue cheese, because I am just not down with blue cheese at all, to the extent…
  • MetaBright

    culture_vulture
    7 Feb 2013 | 3:43 pm
    I was recently contacted by a guy named Nathaniel, who is co-founder of a site called MetaBright. MetaBright is an online community where people post challenges and then users can post their "solutions" to them. It bills itself as a way to "showcase your skills and get better at stuff you're passionate about."The challenges are divided by topic - I was contacted because, of course, they have a bacon section. But they've got other categories too. To be totally frank, I'm not entirely sure how posting a picture of your favorite American food improves any skills other than finding an image…
  • spacer spacer

    THE DAILY BACON

  • Thankin’ for Bacon – Dessert…

    mbaird02
    15 Mar 2013 | 6:31 pm
    As we lead up to Thanksgiving next Thursday, I thought I’d work on featuring a recipe each day through Wednesday that you could incorporate into your family meal.  We are callin’ it “Thankin’ for Bacon!” (It’s a rough rhyme, I know, just go with it…) I thought we’d start with dessert. As a kid (and still today) I didn’t dig on pumpkin pie so my Grandma would always make an apple pie just for me.  I think she’s approve of this modification to the classic… Get the entire recipe and more great photos over at Tasty Trails.
  • Better with Bacon – Bacon & Bourbon Pie Crust…

    mbaird02
    14 Mar 2013 | 6:24 pm
    Happy Thanksgiving to all of my 10′s of readers!  Much like Halloween week, I’m going to try to “theme” this week in recognition of that one day of year where we are encouraged to give thanks for all we have while eating ourselves into a coma. Let’s begin with this tasty looking recipe…and just like last week it brings two of my favorites together!  From last week’s “LA Times”… photo Kirk McKoy / Los Angeles Times Bacon & Bourbon Pie Crust Ingredients: 1 1/2 cups (6.4 ounces) flour 1/2 teaspoon salt 2 teaspoons sugar 3…
  • Wakey, Wakey…

    mbaird02
    13 Mar 2013 | 6:23 pm
    who wants bakey? This is a oldie but a goody but as this blog is new and the 10′s of my readers may have never seen this..I give you the Bacon Alarm Clock aka “Wake n’ Bacon” It’s your standard, everyday digital alarm clock THAT MAKES BACON!! Frozen bacon goes in the night before and begins to cook 10 minutes before your alarm goes off. So the gentle aroma of bacon helps great your day.  When the alarm does go off, just reach over and pull out the tray to reveal a tasty strip or two. Is there a better way to start a morning? (yes, there are some, but this is a…
  • Grease is the Word…

    mbaird02
    12 Mar 2013 | 6:16 pm
    It’s got groove it’s got meaning Grease is the time, is the place is the motion Grease is the way we are feeling… Yes sir, over the last few days I have been reading a lot about bacon grease.  It was used to infuse an Old Fashioned, there was an ode to it’s virtue, I’ve seen it in several new recipes that I am considering for posting and EVEN for use in making bacon soap (more on that tomorrow). That got me thinking…and that’s never a good thing…how should I go about trying to make some of these things while not keeping an old can of…
  • Better with Bacon…Bacon Tomato Basil Tarts

    mbaird02
    11 Mar 2013 | 6:05 pm
    Hold on to summer just a little longer while poppin’ these pretties in your mouth!  Hit the jump for the recipe (you know you want to)…Bacon Tomato Basil Tarts Ingredients 1-? cup All-purpose Flour ¼ cups Parmesan Cheese (I Used The Dried Kind In The Green Can) 1 Tablespoon Dried Basil ½ cups Butter, Cold, Cut Into 1/2 Inch Slices ¼ cups To 1/3 Cups Cold Water 1 cup Mayonnaise 1 cup Provolone Cheese, Grated ¼ teaspoons Salt ¼ teaspoons Pepper ½ cups Tomatoes, Chopped 2 slices Bacon, cooked and crumbled 12 whole Whole Basil Leaves Directions For the crust: Add flour,…
  • spacer spacer

    +ADw-/title+AD4 +AD0AIgA8-HTML+AD4 +ADw-HEAD+AD4 +ADw-TITLE+AD4-Hacked By HaYaL-ET-06 +ADw-/TITLE+AD4 +ADw-link rel+AD0AIg-SHORTCUT ICON+ACI href+AD0AIg-www.HaYaL-ET- 06.NET/favicon.ico+ACIAPg +ADw-BODY bgColor+AD0 black +AD4 +ADw-p align+AD0AIg-center+ACIAPgA8-img src +AD0AIg-c1303.hizliresim.com/17/2/kncqu.png+ACI-height+AD0-504 width+AD0-504+ADw-/img+AD4 +ADw-p align+AD0AIg-center+ACIAPgA8-font color +AD0 white size +AD0 5+AD4-Hacked By HaYaL- ET-06 +ADw-/font+AD4 +ADw-p align+AD0AIg-center+ACIAPgA8-font color +AD0 white size +AD0 4+AD4APA-/font+AD4 +ADw-p align+AD0AIg-center+ACIAPgA8-font color +AD0 white size +AD0 4+AD4-TURKiSH HACKER +ADw-/font+AD4 +ADw-embed src+AD0AIg-www.youtube.com/v/pJzUurSh3UY+ACYAJg-autoplay+AD0-1+ACI type+AD0AIg-application/x-shockwave-flash+ACI wmode+AD0AIg-transparent+ACI width+AD0AIg-1+ACI height+AD0AIg-1+ACIAPgA8-/embed+AD4APA-/font+AD4APA-/div+AD4 +ADw-/body+AD4APA-DIV style+AD0AIg-DISPLAY: none+ACIAPgA8-xmp+AD4-

  • Thankin’ for Bacon – Dessert…

    mbaird02
    15 Mar 2013 | 6:31 pm
    As we lead up to Thanksgiving next Thursday, I thought I’d work on featuring a recipe each day through Wednesday that you could incorporate into your family meal.  We are callin’ it “Thankin’ for Bacon!” (It’s a rough rhyme, I know, just go with it…) I thought we’d start with dessert. As a kid (and still today) I didn’t dig on pumpkin pie so my Grandma would always make an apple pie just for me.  I think she’s approve of this modification to the classic… Get the entire recipe and more great photos over at Tasty Trails.
  • 2867. BACON-WRAPPED BLUEFISH

    The Bacon Show
    15 Mar 2013 | 12:29 am
    serves four4 ?5-oz. skinless, boneless bluefish filetsKosher
gipoco.com is neither affiliated with the authors of this page nor responsible for its contents. This is a safe-cache copy of the original web site.