• Million $ Top 10 - 10

    From Dave Drum@1:18/200 to All on Tue Jan 30 19:51:02 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Million-Dollar Bacon
    Categories: Pork, Chilies
    Yield: 4 servings

    2/3 c (packed) brown sugar
    1/2 ts Crushed red pepper flakes
    1/2 ts Cayenne pepper
    1/2 ts Coarsely ground pepper
    1 lb Thick-sliced bacon strips
    1/2 c Maple syrup or dark Karo

    Set the oven @ 350ºF/175ºC.

    Line a 15" X 10" X 1" pan with foil. A different size is
    fine, as long as the bacon isn’t too crowded together,
    which will prevent it from crisping well. A rimmed sheet
    is essential, as the bacon will let off some fat.

    In a bowl or baking dish, combine the brown sugar,
    pepper flakes, cayenne and ground pepper. Mix together
    with a fork. It’s easiest to use a dish large enough to
    dip the full slice of bacon.

    One at a time, dip bacon slices in the sugar mixture.
    Make sure to get both sides. Place on the prepared pan.

    Bake until the bacon is browned and crisp, about 20-25
    minutes. If your bacon is on the thinner side, check on
    it a bit earlier to make sure it’s not browning too

    Remove the pan from the oven (but don’t turn it off).
    Drizzle maple syrup over the bacon.

    Return the pan to the oven and bake until bacon looks
    glossy but dry, about 5 minutes longer.

    Transfer the bacon to a cooling rack. Do not use paper
    towels as it will stick to the bacon. Serve while still
    warm for the tastiest experience. Eggs, waffles,
    pancakes and any other favorite breakfast foods taste
    delicious with million-dollar bacon. Use leftover bacon
    chopped up in an omelet or scattered over a pizza. Next,
    try our favorite million-dollar recipes.

    For best results, use thick-cut bacon. Thinner cuts of
    bacon burn more easily and won’t achieve the ideal
    chewy, caramelized texture.

    If your bacon is on the thinner side, keep an eye on the
    baking (Step 4), and take it out if the edges start
    getting too dark.

    Kelsey Rae Dimberg, Chicago, Illinois

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

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