All of the Noms


I talk about food sometimes, and I even post a few recipes here and there. Here's a place for me to throw them all in case you (or I) need to find them later.

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Caramelized Bacon
I'm a vegetarian, but all the meat eaters I know who have had this one think it's absolutely the best thing ever. Enjoy!
Recipe by Joel Saxon, Executive Chef, Insperience Studio by Whirlpool Corporation

Ingredients:
2 Pounds Sliced Regular Bacon (Not thick sliced)
4 Cups White Sugar


Directions:
Preheat oven to 325°F
Prepare two cookie sheets by lining them with a sheet of aluminum foil (although not necessary, this helps with cleanup) and place a cooling rack onto each one.
Place the sugar into a 9”x11” casserole dish.
Place a slice of bacon into the sugar, gently press the bacon into the sugar, turn the bacon over and gently press again to coat both sides of the bacon with sugar.
Lay the sugar coated bacon slices onto the cookie sheet/cooling rack.
When all of the bacon has been coated, place the cookie sheets of bacon into the oven and cook the bacon until it is slightly darker than golden brown, more of a mahogany color.
Remove the bacon from the oven and using a pair of tongs, transfer the cooked bacon to another cookie sheet that has been lined with a sheet of parchment paper and cool completely.
Arrange the cooled bacon onto a serving platter, stacking the slices with two slices placed horizontally, topped with two slices placed vertically, two slices placed horizontally, etc.


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The Most Amazing Bean Dip of All Time
Gluten Free and Vegetarian (Not vegan)
Ingredients:
1 (8 oz.) package of cream cheese, softened (like really really softened, it doesn't hurt the taste, but mine has little white lumps that some people might not want to see)
1 cup sour cream
2 cans (16 oz. each) refried beans (I used vegetarian - because I am and lard is gross)
1 Packet Taco Seasoning (I used the plain old blue Ortega Original, it's gluten free and doesn't have MSG in it, it's also not spicy at all, and I really am a wimp)
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded (or you could just buy 4 cups of cheddar jack)

Directions:
Preheat oven to 350 degrees
Coat a 9x13 pan with cooking spray
In a large bowl, mix cream cheese and sour cream, then add the refried beans until well blended, then stir in the taco seasoning (I don't know if the order really matters, I don't see how it could other than doing the taco seasoning last so you don't end up with taco seasoning chunks)
Spread mixture in your 9x13 pan
Sprinkle the cheese on top
Bake for 25-30 Minutes or until cheese is melted and light (very light in my preference) brown.
Let it cool. I thought I had, and then nearly took my tongue out with the molten beans. The cheese really traps the heat in.

Honestly, since the first time I made this, I've found it way better to make it on the stove top without the cheese. It's easier to eat as leftovers, definitely healthier, and if I want cheese I can throw cheese on it when I reheat it. Making it on the stovetop also helps the cream cheese to melt. I recently made it for a party and did the stovetop method with an "oven finish" to melt some cheese on top.
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Mullins Peach Cobbler
Ingredients:
Two big cans of peaches (not the institutional size, if you're using those just use one)
1 Cup Flour
1 Cup Sugar
1 Egg
1 Stick Unsalted Butter

Directions:
Preheat Oven to 350
Sprinkle a little flour into the bottom of your pan (I use 9x13 glass). This will keep your cobbler from turning to mush later.
Drain peaches and spread them out evenly in your pan.
In a separate bowl, mix flour and sugar. Then add the egg and mix it well. It will turn into a crumble; you just don't want any big chunks of egg.
Pour this over the peaches in the pan and level it out.
Slice up the butter (the thinner the better, whatever you have time and patience for) and cover the surface of the cobbler as much as possible with it.
Bake for about 30 minutes. Keep an eye out for it; it's not very good if it burns.
You can eat it warm; my family usually prefers it cold straight out of the refrigerator.

I made a pretty awesome gluten free version of this not too long ago. I used Bob's Red Mill Gluten Free Biscuit and Baking Mix and it was pretty fantastic. I do recommend cutting the bake time and/or turning down the oven a little because GF flour is not very forgiving about browning, it's either slightly brown or charred. I also increased the sugar just a little. This one definitely tasted better cold than fresh out of the oven.
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Gluten Free Gnocchi with Veggies and Sauce
Not sure if it's a recipe so much as a math formula, but here's what I made:


Btw, Delallo GF gnocchi is just about the most delightful stuff on the planet.

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