Creamy Bacon And Asparagus Fondue Recipes

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BACON CHEESE FONDUE



Bacon Cheese Fondue image

When I'm looking for an appetizer with mass appeal but want a change from the usual cheese spread, this is the recipe I make. Everyone enjoys the rich flavor. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3-3/4 cups.

Number Of Ingredients 8

4 to 5 bacon strips, diced
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 pound process cheese (Velveeta), cubed
2 cups sour cream
1 jalapeno pepper, seeded and chopped, optional
1 loaf (1 pound) French bread, cubed
Optional: soft pretzel bites and halved miniature sweet peppers

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In the drippings, saute onion until tender. Stir in flour until blended; cook and stir until thickened. , Reduce heat to low. Add cheese cubes; cook and stir until melted. Stir in sour cream, jalapeno if desired and bacon; cook and stir just until heated through. Transfer to a fondue pot and keep warm. Serve with bread cubes.

Nutrition Facts : Calories 305 calories, Fat 18g fat (11g saturated fat), Cholesterol 48mg cholesterol, Sodium 647mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

ASPARAGUS BACON QUICHE



Asparagus Bacon Quiche image

Lovely asparagus peeks out of every slice of this hearty quiche, which is delicious and a little different. I like to make it for special occasions-it's a welcome addition to any brunch buffet. -Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 bacon strips, cooked and crumbled
3 large eggs
1-1/2 cups half-and-half cream
1 cup grated Parmesan cheese, divided
1 tablespoon sliced green onions
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch ground nutmeg

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack for 10 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 400°. , Cook asparagus in a small amount of water until crisp-tender, 3-4 minutes; drain well and pat dry. Arrange bacon and asparagus over crust. In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 23-25 minutes longer.

Nutrition Facts : Calories 296 calories, Fat 19g fat (9g saturated fat), Cholesterol 119mg cholesterol, Sodium 557mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

CANADIAN BACON, ASPARAGUS AND EGG GRATIN WITH FONTINA CHEESE



Canadian Bacon, Asparagus and Egg Gratin With Fontina Cheese image

Make and share this Canadian Bacon, Asparagus and Egg Gratin With Fontina Cheese recipe from Food.com.

Provided by JackieOhNo

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 13

butter
1 tablespoon butter
1 onion, chopped
8 ounces asparagus, cut on diagonal into 1-inch pieces
salt & freshly ground black pepper, to taste
6 ounces unsliced Canadian bacon, cut into 1/2-inch cubes
1/3 cup whipping cream
1 pinch cayenne pepper
1 tablespoon Dijon mustard
4 eggs
4 teaspoons whipping cream
cayenne pepper, to taste
4 ounces Fontina cheese, grated

Steps:

  • Preheat oven to 375 degrees. Butter 9-1/2" oval gratin pan.
  • Melt 1 T. butter in heavy medium skillet over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add asparagus, salt and pepper. Cook until asparagus begins to soften, about 4 minutes. Add bacon and stir 1 minute. Add 1/3 cup cream and pinch of cayenne pepper. Stir until heated through, 1 minute. Mix in mustard. Transfer to prepared pan.
  • Make 4 nests in mixture, spacing evenly. Break egg into each nest. Drizzle 1 t. cream over each egg. Sprinkle with salt, pepper, and cayenne. Bake until whites are beginning to set but are still runny, 12 minutes.
  • Preheat broiler. Sprinkle cheese over dish. Immediately broil until melted and beginning to brown, about 30 seconds. Serve immediately.

Nutrition Facts : Calories 782.5, Fat 58.3, SaturatedFat 31.2, Cholesterol 567, Sodium 2062.8, Carbohydrate 14.8, Fiber 3.5, Sugar 5.2, Protein 50.8

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