Ryan Scott Tries to Impress the Woman Behind One of His Worst Ye…
Big Boy Bolognese with Pappardelle
How To Make Keto Chaffles (Cheese Waffles) | #StayHome With Chef…
Trisha Yearwood's Favorite Holiday Cheese Dip
Superfoods with Chef Ryan Scott
Slow Cook Yourself Skinny Chicken Stroganoff
Ryan Scott's Hemp Seed Smoothie
How To Make Avocado & Mozzarella Tea Sandwiches With Prosciutto …
Emeril Lagasse's Turkey Club Casserole
Clodagh McKenna's Ginger-Honey Ham with Christmas-Spiced Plums
Co-Host Regis Philbin's Halloween Memories
- 3 tablespoons brown sugar, light
- 1 tablespoon rosemary, chopped fresh
- 1 tablespoon black pepper, preferably freshly ground
- 16 thick cut bacon
Serves: 16 servings
Preheat the oven to 400°F.
Combine the brown sugar, rosemary and black pepper in a small bowl.
Line two rimmed baking sheets with aluminum foil and place a lightly greased wire rack in each. Arrange 8 slices bacon in a single layer on each rack.
Bake bacon for 25 minutes, rotating the pans and sprinkling the brown sugar mixture over the bacon halfway through. Continue to bake until the bacon is browned and crisp, 10-12 minutes.