How To Make Perfect Bacon in the Oven

We're betting there's a pretty high chance that you love bacon, since a lot of people do! But if you're tired of greasy stovetops or are interested in trying something new then how about baking bacon? Check out "How To Make Perfect Bacon in the Oven" below!

How To Make Perfect Bacon in the Oven

What You Need

Ingredients
1 to 2 pounds bacon

Equipment
Aluminum foil
1 to 2 baking sheets
Tongs
Paper towels
Platter

Instructions

1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven.
2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes clean-up easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.
3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.
4. Cool the bacon: Remove the bacon from the oven and use tongs to transfer it to a paper-lined platter to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to three months; warm the bacon in the microwave before serving.
5. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

• Even Crispier Bacon: For even crispier bacon, set a metal cooling rack over the foil-lined baking sheet and lay the raw bacon over the cooling rack. Elevating the bacon allows it to cook from all sides and become extra-crispy.

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This post and recipe have been updated. Originally published 02/04/10.

(Images: Emma Christensen)

Original Article Here: http://www.thekitchn.com/how-to-make-perfect-bacon-in-the-oven-107970

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Recipe: Fudgy Hazelnut Rye Brownies

Got a sweet tooth you need to satisfy? We've got you covered. Check out this "Recipe: Fudgy Hazelnut Rye Brownies" and enjoy the delicious treats you see below!

Fudgy Hazelnut Rye Brownies

Makes 12 squares

1/2 pound (2 sticks) unsalted butter, plus more for the pan
1/2 pound dark chocolate, chopped (mix of bittersweet and semi-sweet)
1 cup (130 grams) rye flour
1/4 cup (25 grams) unsweetened Dutch processed cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs
1 cup (215 grams) natural cane sugar
2 teaspoons vanilla extract
1/4 cup strong brewed coffee (or espresso)
1 cup (125 grams) toasted and skinned hazelnuts, coarsely chopped

Preheat the oven to 350°F. Butter a 8- to 10-inch square pan and set aside.

Melt the butter and chocolate together in a medium saucepan over low heat. In a small bowl, whisk together the flour, cocoa powder, baking powder and salt.

In the bowl of a standing mixer (or using a large bowl and a hand mixer), beat the eggs with the sugar until pale in color and thicker in texture, about 4 minutes. Beat in the vanilla extract and coffee. Slowly add the flour mixture and mix just until combined. Then fold in the melted chocolate and hazelnuts.

Scrape the brownie batter out into the prepared baking dish. Transfer to the oven and bake for about 45 minutes, or until the top becomes a bit cracked and — with any luck — slightly shiny. The center of the pan of brownies should still be a touch jiggly — they firm up a good bit as they cool. Let cool completely before slicing.

If covered and stored at room temperature, these brownies should keep for 3 to 4 days.

Recipe Notes

• If you don't have rye flour at home, feel free to use spelt flour or all-purpose flour instead.

(Image credits: Megan Gordon)

Original Article Here: http://www.thekitchn.com/recipe-fudgey-hazelnut-rye-brownies-recipes-from-the-kitchn-199521

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Recipe: Sunshine Smoothie with Coconut, Clementine and Turmeric

Leave your blues behind with this tasty smoothie, check out "Recipe: Sunshine Smoothie with Coconut, Clementine and Turmeric" and get a summer vibe going on!

Sunshine Smoothie with Coconut, Clementine and Turmeric

Serves 1

1/4 cup old-fashioned rolled oats
1 cup chilled unsweetened coconut water
2 tablespoons unsweetened coconut milk
Fresh or frozen segments from 2 clementines (about 1 1/2 cups)
1/2-inch fresh turmeric, peeled and roughly chopped (or 1/2 teaspoon ground), more if desired
1/2-inch fresh ginger, peeled and roughly chopped
1/4 teaspoon vanilla extract
1 teaspoon honey or agave nectar (optional)
1 tablespoon maca powder (optional)

Place the oatmeal in a blender and process until finely ground. Add the remaining ingredients to the blender and process until smooth. For a thicker smoothie, let it stand for about 5 minutes before serving.

(Image credits: Emily Ho)

Original Article Here: http://www.thekitchn.com/recipe-sunshine-smoothie-with-coconut-clementine-and-turmeric-recipes-from-the-kitchn-199347

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Recipe: Spinach Lasagna Roll-Ups

Look good to you? Grab a baking dish and get ready for some tasty food. Check out "Recipe: Spinach Lasagna Roll-Ups"!

Spinach Lasagna Roll Ups

Makes 4 2-roll servings

8 lasagna noodles
2 cups finely chopped baby spinach, from about 3 ounces
1 cup low-fat cottage cheese
2/3 cup shredded cheese, such as mozzarella, Romano, or a blend, divided
1/3 cup grated Parmesan cheese
2 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground black pepper
1 cup spaghetti sauce

Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish.

Cook the lasagna noodles in plenty of salted boiling water according to package directions. Remove when they are al dente and lay out on a clean towel to dry and cool.

Mix the spinach, cottage cheese, 1/3 cup shredded cheese, Parmesan cheese, garlic, salt, and a generous quantity of black pepper.

Divide the spinach and cheese mixture evenly between the noodles, spreading the mixture over the entire length of each noodle. Roll up the noodles from bottom to top, and place in pan, side by side, touching. Pour the tomato sauce over the rolls, and sprinkle the remaining 1/3 cup shredded cheese over top.

Bake for 20 to 25 minutes, or until heated through and the sauce is bubbling.

(Image credits: Faith Durand)



Original Article Here: http://www.thekitchn.com/spinach-lasagna-roll-ups-recipes-from-the-kitchn-96780

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