335 butters bread recipes

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Chicken-stuffed mushrooms with garlic, parsley, and bread crumbs baked until golden. Poached chicken breast filling bound with egg yolk for a rich appetizer.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

This is a fantastic recipe, tastes so great, it is one of the best meatloaf I have ever eaten.

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.

A great breakfast, a lot of nutrition and great flavor too.

Creamy stovetop macaroni and cheese with a buttery breadcrumb topping, baked until golden and bubbling with sharp cheddar flavor.

Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

I used two cups of chicken broth, and 1 cup of water, still nice!

Egg-marinated chicken breasts coated in seasoned breadcrumbs, sauteed golden in butter, then layered with mushrooms and provolone in a bubbly broth-soaked casserole. Comfort food with a crispy, cheesy finish.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.