BROCCOLI AND BACON PASTA
This was very tasty; though I have to confess I fried the onions with the bacon and thus included the bacon fat. Even though Jim is not a pasta man and the second generation of broccoli florets were a little overripe, the dish was still a success. It must have been that bacon flavour! I used marble cheddar; it gave the dish color without overpowering the rest of the flavours. It was such a simple dish to make, we sure to have this casserole again.
2 cups pasta bowknot, penne or shells
2 cups broccoli florets, washed and drained
1 cup frozen peas
4 thick slices of bacon, chopped
1/2 cup diced purple onion
1/2 cup whipping cream
1-1/2 cups marble cheddar, grated
• Preheat the oven to 375F.
• Cook the pasta, NOT according to packet instructions; cook it tender. Drain and place it in a mixing bowl.
• At the same time the pasta is cooking, blanch the broccoli florets.
• Add the frozen peas to the broccoli and remove from heat.
• Drain the broccoli and peas mixture and then add to the same mixing bowl.
• At the same time, slowly fry the bacon until it begins to crisp a little.
• Add the onions to the bacon and sauté until onions are soft.
• Transfer the bacon-onion mixture to the same mixing bowl.
• Place 1/2 cup of whipping cream in a measuring cup.
• Add the egg and whisk them together with a fork. Add to the same mixing bowl.
• Add 1 cup of grated cheese to the same mixing bowl.
• With cooking spray, spray a 9X9 inch casserole dish.
• Gently combine contents of the mixing bowl and transfer to the casserole dish.
• Sprinkle with remaining cheese and bake until golden and the kitchen fills up with the delicious aroma.
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- ROCOCO CREAM - ROKOKÓ KRÉM
- KOSHER DILL PICKLES
- ALFÖLD MILK SOUP - ALFÖLDI TEJLEVES
- REFREGIRATOR PICKLES
- DILL POTATOES - KAPROS KRUMPLI
- BANANA LOAF
- CUCUMBER AND PURPLE ONION SALAD
- PEPPER AND TOMATO SALAD - PAPRIKA PARADICSOM SALÁT...
- FETTUCCINE ALFREDO
- KOHLRABI STEW – KARALÁBÉFŐZELÉK
- DILL PICKLES
- BISHOP’S BREAD – PÜSPÖKKENYÉR
- STUFFED CHICKEN PIECES – TÖLTÖTT DARABOLT CSIRKE
- HUNGARIAN TOMATO SALAD - PARADICSOM SALÁTA
- COCOA LOAF
- ORANGE BEET SALAD
- HUNGARIAN SALAD BRINE - SALÁTALÉ
- HUNGARIAN POTATO BREAD - KRUMPLIS KENYÉR
- FISHERMEN SOUP - HALÁSZLÉ
- WOMEN’S WHIM - NŐI SZESZÉLY
- MASHED POTATO BAKE
- PURPLE CABBAGE SALAD
- CHUNKY TOMATO CUCUMBER SALAD
- LEMON HERBED RICE
- ICED COFFEE
- HOMEMADE CHOCOLATE SYRUP
- CHICKEN CORDON BLEU
- PURPLE SLAW
- BROCCOLI AND BACON PASTA
- PARIS CUTLETS – PÁRIZSI KARAJ
- GOLDEN THAI CURRY WITH FRESH BEANS
- APRICOT VINAIGRETTE DRESSING
- HUNGARIAN WALNUT CAKE – DIÓTORTA
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