6,461 breadring recipes

Bring memories of the Windy City into your kitchen with this succulent beef dish.

A tender, savory meatloaf made with cream of mushroom soup and onion soup mix, then topped with a rich mushroom gravy from the pan drippings. Classic comfort food that bakes low and slow for over an hour.

Nova Scotia dressing made with mashed potatoes, breadcrumbs, onion, and poultry seasoning. The Maritime classic that pairs with roast chicken or turkey.

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

French toast meets fruit cobbler in this overnight breakfast bake with warm apple pie spices, juicy strawberries, and sweet banana slices bubbling beneath golden bread.

Creamy spinach dip with sour cream, mayo, water chestnuts, and vegetable soup mix served in a hollowed pumpernickel bread bowl. A retro party classic that keeps for a week in the fridge.

Chive croute with tomato and cheese: lightly toasted cheese bread topped with fresh tomato, chives, and melted cheese broiled until bubbly. A quick open-faced sandwich for snacking, soup, or brunch.

Stuffed French toast sandwiches filled with sweetened cottage cheese, cinnamon, and vanilla, pan-fried golden. Topped with sour cream and fresh strawberries.

Cajun shrimp and eggplant casserole baked with rice, the holy trinity of onion, bell pepper, and celery, topped with buttered bread crumbs. Southern comfort in a baking dish.

Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Crumbed button mushrooms with garlic or tartare sauce.

Browned chicken cutlets baked over artichoke hearts in a creamy sauce of chicken soup, mayo, and lemon juice, topped with cheese and buttery bread crumbs. A retro casserole that never goes out of style.

Cotoletta alla Milanese: veal cutlets pounded thin, dipped in egg, coated in bread crumbs, and fried golden in butter and oil. Classic Milanese technique that creates a shatteringly crisp crust in about one minute per side.

Traditional Quebec cretons (pork spread) slow-cooked with bread crumbs, milk, onion, and warm spices like cloves and cinnamon. A classic French-Canadian breakfast spread served cold on toast.

Pork spiedis from upstate New York: cubed pork tenderloin marinated overnight in tomato juice, garlic, onion, and herbs, then grilled and served wrapped in Italian bread.