1,044 breadring recipes

Family's Favourite Chestnut Stuffing for Poultry recipe

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Pressed sandwich: hollowed French bread stuffed with sliced meat, crisp bacon, melted brie, and caramelized onions, then pressed golden in a skillet. Panini-style meat lover's sandwich without a press.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.

Pus Pockets are a gross-out Halloween snack made from cheese-stuffed pita bread with ketchup "blood." Squeeze them to ooze melted mozzarella through a poked hole. Kids love the disgusting factor.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Juicy turkey burgers seasoned with Worcestershire and garlic salt, wrapped in crisscrossed bacon and broiled until crisp. Leaner than beef but packed with smoky flavor.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

Chutney cheese toasts topped with sauteed bacon, onion, and fresh tomato then grilled until the cheese melts golden. A savory open-faced snack ready in 30 minutes.

Savory bread stuffing with sausage, roasted almonds, mushrooms, and celery. Hearty dressing for a 20-pound turkey with egg binding and poultry seasoning.

Bodebiremus is a rustic German potato mush made with boiled potatoes, milk, and a touch of flour, topped with crispy cracklings or toasted breadcrumbs. Simple Bavarian comfort food at its finest.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Fiddleheads on toast turn early-spring foraged fern shoots into a brunch dish with white sauce three ways: with hard-boiled eggs, crispy bacon, or rolled in ham and broiled.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

It is an excellent pita recipe, very easy to make, and quick.