Best Bubbles And Cran Recipes

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BUBBLE 'N' SQUEAK



Bubble 'n' Squeak image

Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage. Using leftovers makes this main dish especially quick to make. I recommend using a good nonstick pan. Serve with ketchup, if desired.

Provided by DOREENF

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 8

½ medium head cabbage, sliced
3 slices bacon, diced
1 onion, thinly sliced
1 cup cubed cooked ham
1 tablespoon butter
3 cups potatoes - baked, cooled and thinly sliced
½ teaspoon paprika
salt and pepper to taste

Steps:

  • In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
  • In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Nutrition Facts : Calories 158.5 calories, Carbohydrate 19.5 g, Cholesterol 23 mg, Fat 5.9 g, Fiber 2.9 g, Protein 7.8 g, SaturatedFat 2.5 g, Sodium 422.9 mg, Sugar 4.1 g

BUBBLE AND SQUEAK



Bubble and Squeak image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds baking potatoes
2 tablespoons unsalted butter
1/4 cup heavy cream
4 ounces bacon
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1 teaspoon ground sage
1/2 teaspoon ground white pepper
1 pound Brussels sprouts, thinly sliced
Juice of 1/2 a lemon

Steps:

  • Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes.
  • Peel and mash the boiled potatoes, using a fork or food mill, and while potatoes are hot, add butter and cream and mix well. Meanwhile, fry bacon until crisp and drain on paper towels, leaving half the fat in the skillet and reserving remaining fat. Add onions to skillet and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper, and saute 2 more minutes. Add Brussels sprouts and saute 5 more minutes. Add lemon juice, and then combine vegetables with mashed potatoes. Refrigerate for 2 hours.
  • Shape potato mixture into 10 patties, and heat reserved fat in clean skillet. Add patties to skillet and cook until brown and crispy, about 5 minutes per side. Crumble bacon on top and serve immediately.

BUBBLE AND SQUEAK - TRADITIONAL BRITISH FRIED LEFTOVERS!



Bubble and Squeak - Traditional British Fried Leftovers! image

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish.

Provided by French Tart

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb leftover boiled potatoes or 1 lb leftover roast potato, diced
1 lb leftover cooked cabbage or 1 lb leftover cooked Brussels sprout, finely chopped
2 ounces butter
salt
black pepper
carrot, diced (optional)

Steps:

  • Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper.
  • Method if using mashed potatoes:.
  • Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula.
  • Fry over a medium heat for about 8 to 10 minutes or until underside is brown, and the Bubble and Squeak sizzles, bubbles and squeaks! (Sorry, could not resist that!).
  • Place a large plate over the pan and turn the pan and plate over so that the bubble and squeak is on the plate.
  • Heat the remaining butter in the pan and carefully slide the bubble and squeak back in the pan.
  • Cook again over a medium heat until the other side is golden brown.
  • Cut into wedges and serve with eggs and bacon for breakfast, or bread and butter for a light snack or supper dish. This is also wonderful as an accompaniment to stews and casseroles.
  • Method for diced boiled or roast potatoes:.
  • If using diced boiled or roast potatoes, mix all the vegetables together as above, and just fry them in a frying pan together; there is no need to press them down into a cake - stir them regularly to achieve an all over colour; then serve them with a spoon, rather than cut into slices. They still taste the same!

Nutrition Facts : Calories 224.3, Fat 12.3, SaturatedFat 7.7, Cholesterol 32.8, Sodium 464.4, Carbohydrate 26.5, Fiber 4.5, Sugar 5.4, Protein 3.7

SCOTTISH BUBBLES AND SQUEAK PATTIES



Scottish Bubbles and Squeak Patties image

My father in law is from Scotland and this is a favorite family dish.

Provided by sanzoe

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 7

1 pound potatoes, peeled and cut into chunks
2 cups shredded cabbage
1 carrot, grated
1 onion, minced
1 teaspoon prepared yellow mustard
½ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
  • Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into the mashed potatoes along with the onion, mustard and Cheddar cheese. Season with salt and pepper.
  • Shape the mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place the patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

Nutrition Facts : Calories 174.7 calories, Carbohydrate 27 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 3 g, Sodium 169.4 mg, Sugar 4.4 g

BUBBLE AND SQUEAK



Bubble and Squeak image

Each year at Christmas, I make sure I have leftovers to make this bubble and squeak on Boxing Day. I like to serve it with cold turkey and salad. This version can be made any time of year, and it's also good served at brunch with sausages. I find it helpful to use an ice cream scoop to divide the potato mixture into portions before flattening them. -Tanya Aggett, Toronto, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 9

3 medium potatoes, (about 1 pound) peeled and cubed
3 tablespoons 2% milk
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chopped cabbage
1 tablespoon plus 4 tablespoons canola oil, divided
1 medium onion, finely chopped
2 to 4 tablespoons all-purpose flour

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes with milk, butter, salt and pepper. , Meanwhile, in a small saucepan, bring 4 cups water to a boil; add cabbage. Return to a simmer. Cook until just tender, 3-5 minutes; drain. Stir cabbage into potato mixture. Add enough flour until mixture holds it's shape when squeezed together. , In a large skillet, heat 1 tablespoon oil oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Stir into potato mixture. With floured hands, shape into twelve 1/2-in.-thick patties. Add remaining oil to skillet and heat over medium heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 227 calories, Fat 16g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 239mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

OYSTERS, CAVIAR AND BUBBLES



Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 oysters

Number Of Ingredients 7

1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar

Steps:

  • Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
  • Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

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