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Adobo Pork With Rice

(Boston Globe, March, 2010)

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Bacon And Sage Panfried Trout

(Gourmet, April, 1993)

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Bacon-Wrapped Shrimp with Passion Fruit Mustard

(Food & Wine, May, 2007)

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Bacon-Wrapped Shrimp with Rosemary and Stilton

(Bon Appétit, December, 2001)

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Bacon-Wrapped Trout Stuffed With Balsamic Onion Compote In Rosemary Cream Sauce

(Gourmet, March, 1995)

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Baked Oysters In Jackets With Bacon Cognac Butter

(Gourmet, January, 1997)

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Baked Oysters with Bacon and Leeks

(Bon Appétit, November, 2004)

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Bourbon-Bacon Scallops

(Cooking Light, January, 1997)

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On October 12, 2007, 6:20 pm linda said:

This is an easy dish with great contrasting flavors. The maple syrup accentuates the natural sweetness of the scallops.


Bread Stuffing with Crawfish, Bacon, and Collard Greens

(Bon Appétit, November, 2006)

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Chinese Pork and Shrimp Dumplings (Jiao Zi)

(Fine Cooking, February/March, 2010)

Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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Chunky Clam And Bacon Dip With Pita Toasts

(Gourmet, June, 1997)

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Clams With Pork And Golden Garlic

(Food & Wine, May, 2009)

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Classic Steamed Fish with Pork, Mushroom, and Noodles

(Into the Vietnamese Kitchen by Andrea Nguyen, 2006)

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Crab and Corn Chowder with Bacon

(Bon Appétit, September, 2004)

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Crab-And-Corn Chowder with Bacon and Chanterelle Mushrooms

(Bon Appétit, January, 2003)

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Crispy Pork, Shrimp and Cabbage Imperial Rolls

(Food & Wine, September, 2012)

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Crispy Skate with Cauliflower, Bacon, Capers, and Croutons

(Bon Appétit, January, 2006)

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Curried Pork Chops With Brandied Peach And Crabapple Chutney

(Gourmet, March, 1995)

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Green Papaya Salad With Prawn and Pork: Goi Du Du Tom Thit

(Luke Nguyen’s Vietnam, Episode: Ho Chi Minh City (Saigon), Season: 1)

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Grilled Clams With Basil-Bacon Salsa

(Bon Appétit, July, 1998)

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Laulau

(Paula’s Party, Episode: Paula’s Hawaiian Hoedown, Season: 1)

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Mee Swa Soup with Ground Pork and Fish Balls

(Saveur, September/October, 1995)

This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
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Mushroom and Bacon-Stuffed Trout

(Cooking Light, March, 2007)

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On June 18, 2009, 7:16 pm pam said:

Sounded great but the stuffing didn't have a lot of flavor.


Pan-Fried Trout with Bacon

(Bon Appétit, April, 2001)

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Pan-Seared Sea Scallops with Lentils, Bacon, and Cider Reduction

(Bon Appétit, September, 2006)

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