8,502 breat recipes

Savory stuffed meat loaf hides a sage-and-thyme bread stuffing inside a bacon-studded ground beef shell. Two classic Sunday-dinner sides merge into one hearty pan.

This is from Paul, who used to run an old BBS (remember those?) with a cooking "echo". You can use all beef or all turkey. Also good with some shredded Parmesan cheese sprinkled over the marinara before serving.

Instant pizza turns soft dinner rolls into quick salmon melts, spread with tomato relish, piled with flaked salmon and cheddar, then grilled bubbly. Ready in 15 minutes for a fast lunch or snack.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

I have this frequently in Greece and here in the U.S., but as I have said, I view it as a 'deli' item. Krinos Foods has a 'gyros kit' that is sold in the frozen food section of some supermarkets.

Mashed eggplant binds with sharp cheese, eggs, and seasoned breadcrumbs to form crispy-edged croquettes that are creamy inside, offering a clever vegetarian way to use up summer eggplant.

Classic German stuffed pigeon with savory breadcrumb filling, bacon, herbs, and pigeon giblets, roasted with turnips until golden and tender.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Deep-fried breaded pork chops served with golden fried apple rings, seasoned with ginger, allspice, and optional coriander. A crispy, spiced pork and apple combination with a crunchy breadcrumb crust.

BLT pizza on an Italian bread shell spread with mayo, layered with Roma tomatoes, mozzarella, and crispy bacon, then topped with fresh romaine. Ready in 20 minutes for a quick weeknight dinner.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.

Open-faced tuna melts on dark rye bread with celery, green pepper, black olives, and thyme topped with melted cheese. A lighter tuna melt using fat-free mayo and cheese.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.