8,502 breat recipes

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.

Turkey breast cutlets rolled around sausage, mushrooms, onion, and bell pepper, seared golden and baked, then finished with a creamy Dijon mustard sauce.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Loaded Spam sandwich on beefsteak rye with sharp cheddar, horseradish, Vidalia onion mustard, coleslaw, dill pickles, and thick Bermuda onion slices. A towering, no-apologies deli-style stack.

Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.

Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.

Shrimp stuffed mushrooms with tarragon, cracker crumbs, and a buttered breadcrumb topping baked golden. A classic seafood appetizer that fills 24 caps in 35 minutes.

Very different sandwich, we use tofu, lettuce and tomato, so healthy and savory, if you have got tired of meat, try this vegetarian sandwich, big hit.

French onion soup with sweet Vidalia onions, beef broth and a bubbling cap of toasted bread, parmesan and mozzarella. Classic bistro comfort in one crock.

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.

Italian seafood antipasto with canned tuna, crisp raw vegetables, briny capers, and olives for a light no-cook lunch or appetizer ready in 10 minutes.

Potage au potiron, a silky French pumpkin soup with onion, white wine, turnip and carrot, enriched with cream and buttery croutons, then served right inside the hollowed pumpkin shell. A showstopping autumn first course.

Old-fashioned scalloped oysters layered between buttery bread and saltine crumbs, moistened with oyster liquor and cream, then baked until golden. A classic holiday seafood casserole with a crisp top and plump, tender oysters.

Pizza by the Foot: a whole loaf of bread split lengthwise and loaded with pizza sauce, Italian sausage, onion, mozzarella, and provolone. Baked until the cheese bubbles and browns.

Make-ahead overnight breakfast quiche with sausage, cheddar, and torn bread soaked in an egg custard. Assemble the night before, top with mushroom soup, and bake.

Individual crab ramekins loaded with tender crabmeat, hard-boiled eggs, and a touch of cayenne. Fluffy folded egg whites keep things light while golden breadcrumbs add crunch.