391 bacon cheese grill Recipes

bacon, wheat bread, cheddar cheese, provolone cheese, egg, beer, all-purpose flour, butter

bacon, sourdough bread, butter, room temperature, monterey jack and cheddar cheese blend, shredded, guacamole, room temperature, tortilla chips, crumbled (optional)

sourdough bread, mozzarella cheese, tomatoes, thinly sliced, bacon, cooked, sour cream, chopped onions, dried oregano, cheddar cheese, butter, softened

sourdough bread, part-skim mozzarella cheese, tomatoes, thinly sliced, bacon strips, cooked, sour cream, chopped onion, dried oregano, cheddar cheese, butter, softened

roma tomatoes , halved lengthwise, pulp and seeds removed, olive oil, coarse sea salt, fresh ground black pepper, basil leaves, thinly sliced, unsalted butter, melted, sourdough bread, bacon , fully cooked, sharp cheddar cheese, thinly sliced

chicken breast halves, boneless and skinless (small breasts work best), bacon, lime juice, lemon juice, pepper and garlic salt, avocado, sliced thinly, swiss cheese, texas toast thick bread (can sub toasted hamburger buns)

flour tortillas, miracle whip, chili powder, turkey breast, shaved thin, bacon , crisply cooked, drained and crumbled, cheese, thinly sliced, halved

mayonnaise, sour cream, chopped fresh cilantro, fresh lime juice, green onions, finely chopped, minced seeded jalapeno chile, cayenne pepper, ground beef, onion, chopped (about 1 1/4 cups), chopped fresh parsley, worcestershire sauce, chopped seeded jalapeno chile, salt, ground black pepper, cayenne pepper, light corn syrup, worcestershire sauce, ketchup, instant coffee crystals, golden brown sugar, butter, bacon slices, nonstick vegetable oil spray, hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally, lettuce leaves, coarsely shredded sharp white cheddar cheese, assorted additional toppings (such as tomato and grilled onion slices)

dense white bread, bacon, cooked, cheddar cheese or 4 slices your favorite cheese, tomato, sliced, butter

bacon, sourdough bread, butter, room temperature, monterey jack and cheddar cheese blend, shredded, divided, guacamole, room temperature, tortilla chips, crumbled

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

thick) french bread slices, butter or margarine, softened, jarlsberg or swiss cheese slices, tomatoes, thinly sliced, dried basil, cooked bacon slices

baking potatoes, peeled and diced, bacon, chopped, mrs. dash seasoning mix , to taste, garlic salt , to taste, butter, beef broth, green onion, sliced, cheddar cheese, grated

deer tenderloin , cut into 1/2-inch slices, honey, liquid smoke flavoring, seasoning salt, soy sauce, cayenne pepper or dash tabasco, pickled jalapeno peppers , or substitute sliced fresh jalapeno pepper, cream cheese, partially cooked bacon strips, cut in half, pineapple chunks , about 1-inch squares, wooden skewers , soaked in water for 30 minutes

pizza dough, store-bought, semolina flour, sharp cheddar, cubes brie cheese, grilled corn kernels, cooked smoked bacon , cut into 1-inch pieces, freshly flat-leaf parsley , no stems, extra-virgin olive oil, grated pecorino romano

bacon, ground chuck, weber grill creations gourmet burger seasoning, jarlsberg cheese, hamburger buns, tomatoes, lettuce, red onion, sliced, separated in rings, other condiments , to taste

bread (prefer wonder s whole grain white), butter, american cheese (i prefer kraft 2%), cheddar cheese, bacon (i prefer oscar mayer s brand thick cut), deli chicken (i prefer oscar mayer s rostisserie chicken)