Bacon Straws for Jaden
Carefully twist each strip 4 or 5 times, so it looks like a curly straw. Place on the prepared baking sheet and brush with beaten egg. Chill in the fridge for 15 to 20 minutes. Remove the twists.
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Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes. Preheat the oven to 220C/425F/Gas 7. Remove the twists from the fridge and.
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Instructions. Preheat oven to 400°. In the work bowl of a food processor, pulse flour, salt, garlic powder, paprika, and red pepper until combined, 2 to 4 pulses. Add cheese, butter, pimientos, and bacon; pulse until dough forms into a ball. On a lightly floured sheet of parchment paper, roll dough into a 15x11-inch rectangle.
Bacon Straws for Jaden
Adjust one oven rack to upper-middle and one to lower-middle. Preheat oven to 425F. Line two baking sheets with parchment paper or nonstick baking mats. In a small bowl, combine Parmesan, shredded cheese, and cayenne pepper. Sprinkle working surface with cheese mixture then top with puff pastry sheet.
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Steps to Making Bacon Straws. Preheat oven to 400°. Combine the Parmesan and garlic salt and spread on a plate. Set aside. Bacon should be cold to make it easier to work with. Take out 3 slices of bacon and put the rest back in the refrigerator. Slice each strip in half, lengthwise. Wrap a strip of bacon around each breadstick by laying flat.
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Cut the bacon into small pieces and set it aside. Grate the cheddar cheese, and set it aside as well. Roll out the puff pastry on a lightly floured surface. Cut the pastry into thin strips, and then twist each strip to form a spiraled straw. Place the bacon and cheese on the straws, and then bake them in the oven for 10-12 minutes. Enjoy!
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1. Preheat the oven to 425°F. Line two baking sheets with parchment paper. 2. On a clean surface, sprinkle ¼ cup of the Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle another ¼ cup cheese over it. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick).
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4 Place in the oven and bake for about 25-30 minutes until the bacon is brown and crispy. It needs to be fully cooked to give the straws their shape. Remove from the oven and allow to cool. 5 When the straws have cooled, gently slide the skewers out of each straw, wiggling and using a twisting motion.
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Preheat oven to 375° F. Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil. 2. In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper. 3. Place both sheets of pastry on a lightly floured counter.
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Chill the twists for a minimum of 20 minutes in the fridge. Just before you plan on cooking the cheese straws, heat your oven to 220C / 200C / gas mark 7 / 425F. Remove the cheese straws from the fridge and brush with the beaten egg. Cook for 25-30 minutes, or until golden on top and cooked all the way through.
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Preheat oven to 400 degrees (204C). Carefully tie one end of bacon slice around a wooden dowel or copper tube with butcher's twine. (I'm opting for the copper next time.) Wrap bacon around the tube and tie off the end. Repeat as many times as the tube or dowel will allow. Bake on a cooling rack placed on a baking sheet for approximately 25.
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In the bowl of a food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms. Using a small cookie scoop (1 Tbsp), scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork.
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Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack. In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove.
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment. In a small bowl combine the egg with the mustard and sage or rosemary and season with salt and pepper. Unroll the puff pastry onto a rimmed baking sheet. Brush the egg mixture over the puff pastry all the way to the edges.
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Cover a baking pan with aluminum foil and insert a cooking rack. Lay each twisted bacon straw on top of the rack and set aside. Mix in a bowl the fresh rosemary, brown sugar, cayenne pepper and water to form a glaze. Brush the glaze onto each straw. Bake for 25 minutes at 380 degrees F. Remove pan from oven and add more glaze if you wish.
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Bacon cooked in the oven cooks more evenly with uniform heat, which prevents burning and curling. Durlewanger recommends cooking at 400 degrees Fahrenheit for 40 minutes and curling the bacon.
