Recipes with bread, white

Classic gazpacho, the chilled Spanish salad soup, with fresh tomatoes, cucumber, green pepper, olive oil and white wine vinegar. No cooking required, just blend and chill.

Double-decker cheese melt with a creamy cheddar-butter-egg spread blended in a food processor, layered on two slices of bread, and baked until golden and bubbly. Ready in 20 minutes.

Cornbread stuffing that straddles the Mason-Dixon line, blending crumbly cornbread with white bread, buttery onion and celery, sweet corn, and toasted pecans. Keep it dry for Western dressing or moist for Southern.

Turkey meatball soup with milk-soaked bread, simmered in tomato-spiked chicken broth with onion, carrots, celery, and a whisper of allspice. A weeknight dinner soup that feels Sunday-cooked.

Easy oven turkey meatballs baked then simmered in garden-style pasta sauce with carrots and mushrooms. A leaner take on spaghetti and meatballs that hides spinach right in the meatball.

Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.

A quick and easy way to make lunch that is also packed with deliciousness.

Italian-style chicken soup with tiny beef meatballs (polpettine), tender chicken pulled from the bone, carrots, and basil. Two proteins in one bowl: shredded poached chicken plus pinky-fingertip-sized meatballs.

This was a common meal in German blue collar working class families. It is still very popular on buffets, and even used to become "hip" recently for people who got bored with mussels, salmon or caviar on buffets. People in old times often did not use ground meat, but ground cheap meat leftovers. This used to be pub food in the very old times in Germany as you could store it for a long time - no fridge was around at that time, only a pantry. It is perfect as a cold snack for long road trips.

Try this scrumptious, quick and easy ham with cheese sandwiches as breakfast or lunch!

The French toast came out golden, brown and nicely crispy on top. Warm, creamy with lots of juicy blueberries in the centre. The blueberry sauce was a must, it not only added fruity and juicy sweetness, but it also maximized the blueberry taste.

This is such a simple and classic way to make grilled cheese. I love it. I always add turkey or ham to mine, and have it along with tomato soup. It's one of my favorite meals!

Mini Monte Cristo sandwiches with ham, Swiss cheese, and a savory egg dip seasoned with onion soup mix. Pan-fried golden in butter and cut into party-sized triangles.

Easy apple strudel with golden raisins, lemon zest, and cinnamon layered into flaky phyllo. Toasted bread crumbs lock in the juice so the bottom stays crisp. Lighter strudel.

I came across this recipe and I just had to comment. There is an art to making a grilled cheese sandwich. It has to be cooked on low heat in order to evenly toast the bread as well as melt the cheese inside.

A scrumptious dish made with succulent pork sausage, green bell peppers and pimentos.

Anniversary burgers: tender beef patties with horseradish, thyme, and dry mustard, grilled and brushed with melted butter-ketchup baste. Old-school cookout royalty.

Hearty Dutch vegetable soup with tender curry-spiced meatballs made from bread-soaked ground beef or veal. Simmered in beef bouillon with carrots, celery, onion, and thyme. A one-pot meal.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Even goat cheese haters like these sandwiches when cut in half with cream cheese. The creamy cheeses match up perfectly with asparagus. Cut into triangles color of sandwich is so pretty. They are perfect food at the party!

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

These homemade salmon patties are made with fresh salmon for a crispy exterior and tender interior. Learn the secrets for the best salmon patty you've ever had.

This turned out quite nicely, was surprised at how well it held together considering there was no egg to help bind the ingredients together. We made a vegetarian shallot gravy to go along with it. Nice herby flavor throughout.

Warm crab meat salad that's fit for Imperial guests.

Homemade Italian-seasoned bread crumbs with Parmesan, oregano, basil, parsley, garlic, and onion powder. Made from leftover bread for breading, stuffing, and toppings.

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Fresh no-cook crab salad sandwich with crunchy cucumber, celery, and chopped olives tossed in lemon mayo. Five minutes to a cool, satisfying lunch.

Open-faced appetizer bites with Hungarian salami, hard-boiled egg, feta, dill pickles, kalamata olives, and shredded Jarlsberg on buttered bread. A no-cook Eastern European party platter ready in 20 minutes.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Lorraine soup: classic French velvety chicken soup thickened with bread, ground almonds, and egg yolk, finished with cream, nutmeg, and lemon. An old-world first course with silky elegance.

Lentil tomato casserole simmers brown lentils with onion, carrots, herbs, and tomatoes, then bakes with a sherry-spiked white sauce and bread crumbs. A hearty vegetarian main dish.

Retro cocktail party appetizers with deviled ham and cream cheese that puff up golden and impressive in the oven, ready to freeze ahead for stress-free entertaining.

Vegetarian pecan or walnut loaf with ground nuts, raw potatoes, onions, and dry bread put through a food chopper, bound with eggs, and baked. A hearty plant-based meatloaf alternative.

Baked beans heated with crispy bacon, onions, and a shot of Irish whiskey, served over honey butter toast. A boozy, savory twist on a British classic in under 30 minutes.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

French toast with fresh blueberries, vanilla, and cinnamon, dusted with powdered sugar and served with warm maple syrup. A classic breakfast ready in 10 minutes.

Spinach-packed ground beef patties broiled with melted mozzarella and served on toasted English muffins. A Florentine twist on the classic burger, ready in 30 minutes.

Pink turkey sandwich with strawberry cream cheese, sliced turkey, and lettuce on white bread. A fun, kid-friendly sandwich that takes just a few minutes to make.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Sausage and apple stuffing with browned pork sausage, diced onions, and chopped apples tossed with toasted bread cubes. A savory-sweet Thanksgiving stuffing that works inside or alongside the bird.

French Omelette with Melted Cheese and Croutons recipe

Breakfast sausage cheddar casserole layers cubed bread, browned sausage, and sharp cheese under a custard of eggs, milk, and dry mustard. Make-ahead overnight brunch strata for holiday mornings.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.