6,316 breadring recipes

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Lean chicken tetrazzini using melted cottage cheese instead of cream sauce, with spaghetti, mushrooms, dry sherry, and a Parmesan breadcrumb topping. Lower fat, full flavor.

Old-school fried crab cakes bound with just enough breadcrumbs and a single egg yolk so the sweet lump meat actually shines. Worcestershire and dry mustard sharpen the edges, served with lemon wedges and golden crisp.

Southwest meatball supper with chili-spiced beef meatballs in taco sauce and fresh tomatoes, served over shredded lettuce with cheese, avocado, and tortilla chips. A taco salad meets meatball dinner.

Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.

Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.

Stuffed Goose Breast with Caraway and Apples recipe

Grilled Eggplant, Tomato, Zucchini & Squash Sandwich recipe

Vegetarian meatless balls made from crumbled veggie burgers with sauteed onion, breadcrumbs, soy sauce, and parsley. Pan-fried until browned for spaghetti, subs, or appetizers.

Curried ground beef casserole with chopped apples, dried apricots, and milk-soaked bread baked until set. Serve with chutney, coconut, raisins, and sunflower seeds.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.

A fruity and scrumptious side to stuffing that is perfect for Thanksgiving.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.