Type what you have

Ingredients

• ✓ bread crumb
• pork sausage
• onion
• egg
• shallot
• salt
• black pepper
• buttermilk
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
2. 2 Place pork sausage, bread crumbs, onion, egg, and shallot in a large bowl. Season with salt and pepper. Pour in buttermilk; mix thoroughly. Pat mixture gently into the prepared loaf pan; top with ketchup.
3. 3 Bake in the preheated oven until edges are bubbling, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool for 5 minutes before slicing.

By Leslie Kelly

Ingredients

• ✓ bread crumb
• butter
• egg
• spreadable cheese
• smoked sausage
• worcestershire sauce
• soy sauce
• brown sugar
• seasoned salt

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Whisk eggs and cheese together in a small bowl. Pour into the skillet; cook and stir until scrambled and set, 5 to 8 minutes. Remove from heat.
2. 2 Melt remaining 2 tablespoons butter in a separate pan. Add sausage, Worcestershire sauce, soy sauce, brown sugar, and seasoned salt. Cook and stir until sugar is dissolved and sausage is browned, 5 to 8 minutes.
3. 3 Divide scrambled eggs between 2 bowls. Place sausage mixture over the eggs. Drizzle pan drippings on top. Sprinkle bread crumbs over the bowls to create a crust.

By adamdhunt

Ingredients

• ✓ bread crumb
• olive oil
• apple
• onion
• goose breast
• egg white
• parsley
• poultry seasoning
• salt
• sage
• black pepper
• red pepper flakes

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook apple and onion in the hot oil until soft, 10 to 15 minutes. Remove from heat and place into a mixing bowl. Let cool completely, 10 to 15 minutes.
2. 2 Combine cooled apple mixture, goose, bread crumbs, egg whites, parsley, poultry seasoning, salt, sage, black pepper, and red pepper flakes in the mixing bowl, stirring until evenly combined.
3. 3 Form sausage mixture into patties.
4. 4 Heat a large skillet over medium-high heat. Cook sausage patties in the hot skillet until browned and no longer pink, 5 to 7 minutes.

By regulatorlady

Ingredients

• ✓ bread crumb
• milk
• white sugar
• active dry yeast
• bread flour
• salt
• vegetable oil

Instructions

1. 1 Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
2. 2 Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
3. 3 Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
4. 4 Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
5. 5 Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By ninima

Ingredients

• ✓ bread crumb
• phyllo dough
• prosciutto
• spinach
• provolone cheese
• green onion
• banana pepper
• phyllo dough
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
3. 3 Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

By AUTUMNHEARTS

Ingredients

• ✓ bread crumb
• milk
• butter
• egg
• salt
• bread flour
• purple yam powder
• bread machine yeast

Instructions

1. 1 Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
2. 2 Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
3. 3 Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into a bowl; beat lightly with a fork.
4. 4 Place warm milk, melted butter, beaten eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 equal pieces. Roll each piece into a ball.
7. 7 Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
8. 8 Bake in the preheated oven until tops are golden brown, about 15 minutes.

By Ruby Hernandez

Ingredients

• ✓ bread crumb
• active dry yeast
• water
• sugar
• white sugar
• vegetable oil
• salt
• all-purpose flour

Instructions

1. 1 Pour yeast into water. Add 1 teaspoon sugar and set aside to soften, about 7 minutes.
2. 2 Mix 1/4 cup sugar, oil, and salt together in a bowl. Add softened yeast mixture and 1/2 of the flour. Mix well. Add remaining flour little by little, mixing constantly, until dough does not stick to the sides of the mixing bowl.
3. 3 Transfer dough to a lightly floured work surface and knead until smooth. Form into a ball and place in a lightly greased bowl. Brush surface of dough with more vegetable oil and cover with a damp cloth. Let rise in a warm place until doubled in size, about 2 hours.
4. 4 Punch dough down and roll into 2-inch rounds. Cover rolls with 1/2 of the fine bread crumbs and let rise again, 15 to 20 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Cut rounds into 1 1/2-inch pieces and arrange on a slightly greased baking sheet, cut-side up. Sprinkle with remaining bread crumbs and let rise until doubled in size, about 30 minutes more.
7. 7 Bake in the preheated oven until slightly brown, 20 to 25 minutes.

By TKDmom

Ingredients

• ✓ bread crumb
• white sugar
• orange zest
• salt
• all-purpose flour
• milk
• vanilla yogurt
• olive oil
• egg
• orange juice
• egg
• sugar
• butter
• cottage cheese
• orange zest
• butter

Instructions

1. 1 Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
2. 2 Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
3. 3 Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
4. 4 Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

By Fr4v4shi

Ingredients

• ✓ bread crumb
• egg
• butter
• flour
• heavy cream
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
2. 2 Peel cold eggs.
3. 3 Separate yolks and egg whites. Chop them separately; set aside.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Grease a 1 1/2 quart baking dish.
6. 6 Melt butter over low heat and gently stir in flour.
7. 7 Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
8. 8 Mix egg whites with cream sauce and pour into prepared baking dish.
9. 9 Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
10. 10 Bake in preheated oven until bubbly, 30 to 40 minutes.

By DARLINGGIRL

Ingredients

• ✓ bread crumb
• ground beef
• ground pork
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ bread crumb
• potato
• butter
• egg
• evaporated milk
• mixed vegetable
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
3. 3 Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
4. 4 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

By Robin Hopkins Fitzherbert

Ingredients

• ✓ bread crumb
• bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• kosher salt
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ bread crumb
• potato
• butter
• ham
• onion
• all-purpose flour
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 1 ½-quart baking dish.
3. 3 When the potatoes are almost finished, melt 3 tablespoons butter in a skillet over medium heat. Add ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat.
4. 4 Drain potatoes; add to the ham mixture and stir to combine. Transfer to the prepared baking dish.
5. 5 Melt remaining 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
6. 6 Gradually whisk milk into the flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes. Reduce heat to medium-low and stir in Cheddar cheese until melted.
7. 7 Pour cheese sauce over ham and potatoes. Sprinkle bread crumbs over top.
8. 8 Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.
9. 9 Serve hot and enjoy!

By SweetT

Ingredients

• ✓ bread crumb
• bacon
• bread cube
• milk
• egg
• salt
• pepper
• butter
• swiss cheese
• butter

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large bowl, Combine the bread cubes and milk. Drain after 5 minutes. In a separate bowl, beat together milk, eggs, salt and pepper.
3. 3 In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Add the egg mixture and scramble until soft. Do not fully cook. Add the soaked bread cubes and turn into a greased 9x13 inch baking pan. Sprinkle shredded cheese on top of casserole. In a small bowl, stir together butter and bread crumbs. Sprinkle this mixture over the cheese and then top with the bacon. Cover and refrigerate overnight.
4. 4 The next morning, preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake in preheated oven for 40 minutes. Serve warm.

By Jeanie Bean

Ingredients

• ✓ bread crumb
• top sirloin steak
• salt
• black pepper
• butter
• egg
• butter
• butter
• hot sauce
• water
• green onion

Instructions

1. 1 Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
2. 2 Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
3. 3 Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
4. 4 Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
5. 5 Spoon sauce over steak and egg, and garnish with chives.

By John Mitzewich

Ingredients

• ✓ bread crumb
• cooking spray
• pecorino romano cheese
• butter
• cream cheese
• egg
• gruyere cheese
• half-and-half
• ham
• bacon
• red bell pepper
• green onion
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
2. 2 Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
3. 3 Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
4. 4 Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

By lutzflcat

Ingredients

• ✓ bread crumb
• egg
• mayonnaise
• mustard
• white sugar
• egg
• oil
• pork sausage
• parsley
• lemon zest
• nutmeg
• marjoram
• salt
• pepper
• egg

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ bread crumb
• butter
• parmesan cheese
• cheddar cheese
• bacon
• bread
• italian seasoning
• half-and-half
• whole milk
• egg
• pork sausage
• parsley
• salt
• garlic powder
• black pepper
• red bell pepper
• green bell pepper
• onion
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with 2 teaspoons butter and set aside.
2. 2 Melt 2 teaspoons butter in a medium-sized skillet over medium-high heat. Add onions, green and red bell peppers, 1 teaspoon black pepper, garlic powder, and 1/4 teaspoon salt. Cook, stirring, until vegetables are soft, 5 to 7 minutes. Add parsley, stir, and remove from heat. Let vegetables cool.
3. 3 Heat a medium-sized skillet over medium heat. Cook and stir sausage in the hot skillet until lightly browned, 5 to 7 minutes. Drain sausage on a plate lined with a paper towel.
4. 4 Beat eggs in a large bowl. Add milk, half-and-half, Italian seasoning, remaining 1 teaspoon pepper, and remaining 1/4 teaspoon salt and whisk to combine. Add bread cubes and let sit for 5 minutes. Add cooked sausage, bacon, vegetables, Cheddar cheese, 1/2 cup bread crumbs, and 1/2 cup Parmesan cheese and stir to incorporate. Spoon mixture into prepared baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven until almost set, 50 to 55 minutes.
6. 6 Combine remaining 1/2 cup bread crumbs, remaining 1/2 cup Parmesan cheese, 2 tablespoons melted butter, and remaining 1/2 tablespoon Italian seasoning in a small bowl. Remove pudding from oven, leaving oven on. Uncover and sprinkle bread crumb mixture evenly over the top. Return to the oven and increase heat to 375 degrees F (190 degrees C). Continue baking until pudding is completely set in the center, puffed, and golden brown on top, about 20 minutes more.
7. 7 Remove from oven and allow to stand for 10 to 15 minutes before serving.

By Cassie

Ingredients

• ✓ bread crumb
• cooking spray
• greek yogurt
• parmesan cheese
• seasoned salt
• garlic powder
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Ingredients

• ✓ bread crumb
• ground turkey
• spinach
• greek dressing
• feta cheese
• onion
• egg
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine turkey, bread crumbs, spinach, Greek dressing, feta cheese, onion, egg, salt, and black pepper together in a bowl; form into patties.
3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jill

Ingredients

• ✓ bread crumb
• ground chicken
• egg
• lemon juice
• sun-dried tomato
• basil
• oregano
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix chicken, bread crumbs, egg, lemon juice, sun-dried tomatoes, basil, oregano, salt, and pepper together in a bowl; form mixture into 5 patties. Divide feta cheese into 5 equal portions; place a portion of feta cheese atop each patty and fold chicken mixture around cheese to secure it in the center.
3. 3 Cook patties on the preheated grill until no longer pink on the inside and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (75 degrees C).

By DCKatie

Ingredients

• ✓ bread crumb
• chickpea
• onion
• garlic
• cilantro
• parsley
• cumin
• turmeric
• baking powder
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Ingredients

• ✓ bread crumb
• ground lamb
• ground beef
• onion
• garlic
• rosemary
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ bread crumb
• olive oil
• baking powder
• all-purpose flour
• carrot
• nutmeg
• black pepper
• lemon zest
• parsley
• dill
• mint
• potato
• onion
• flaxseed meal
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ bread crumb
• black pepper
• salt
• mustard
• honey
• rice vinegar
• olive oil
• vegetable oil
• rack of lamb
• honey
• dijon mustard
• parmesan cheese
• cayenne pepper
• black pepper
• salt
• olive oil
• garlic
• mint

Instructions

1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich

Ingredients

• ✓ bread crumb
• lemon zest
• lemon juice
• milk
• black pepper
• salt
• all-purpose flour
• butter
• vegetable oil
• ground lamb
• black pepper
• salt
• garlic
• dill
• onion
• parsley
• mint
• egg
• milk

Instructions

1. 1 Beat milk and egg together in a large bowl. Stir in bread crumbs, mint, parsley, onion, dill, garlic, salt, and pepper. Add ground lamb; mix well. Shape into 1-inch meatballs.
2. 2 Heat oil in a large skillet over medium heat. Add meatballs; cook until browned, 1 to 2 minutes per side. Reduce heat and cover; cook until meatballs are no longer pink in the center, 15 to 20 minutes.
3. 3 Meanwhile, melt butter in a saucepan. Blend in flour, salt, and pepper. Add milk; cook and stir until thickened and bubbly, about 5 minutes. Simmer for 2 minutes more. Stir in lemon juice and zest.
4. 4 Drain meatballs and transfer them to a serving dish. Spoon the lemon sauce on top.

By Kerri

Ingredients

• ✓ bread crumb
• lettuce
• tomato
• kaiser roll
• black pepper
• salt
• parsley
• basil
• mint
• garlic
• egg
• onion
• feta cheese
• spinach
• ground beef
• red bell pepper
• parsley
• mint
• lime juice
• mayonnaise
• feta cheese

Instructions

1. 1 Make the spread: Stir feta cheese, mayonnaise, lime juice, mint, and parsley together in a small bowl. Set aside until needed.
2. 2 Make the burgers: Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Cut bell pepper in half from top to bottom; remove stem, seeds, and ribs. Place pepper onto the prepared baking sheet with the cut sides facing down.
4. 4 Cook under the preheated broiler until the skin has blackened and blistered, about 5 minutes. Remove from the oven and transfer pepper halves to a paper bag to cool and steam, about 5 minutes.
5. 5 Preheat an outdoor grill for medium heat, and lightly oil the grate.
6. 6 Peel and discard bell pepper skin. Dice flesh and place into a large bowl.
7. 7 Add ground beef, spinach, feta, bread crumbs, onion, egg, garlic, mint, basil, parsley, salt, and pepper; mix gently with your hands until evenly combined. Form meat mixture into four 4 1/2-inch-diameter patties.
8. 8 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
9. 9 Serve burgers on warm rolls with feta cheese spread, fresh tomatoes, and lettuce.

By Nick T

Ingredients

• ✓ bread crumb
• pita bread
• salt
• dill
• lemon zest
• lemon juice
• plain greek yogurt
• black pepper
• kosher salt
• olive oil
• cherry tomato
• green bean
• black pepper
• salt
• ground turkey
• lemon zest
• oregano
• garlic
• parsley
• egg
• feta cheese
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Whisk together onion, feta cheese, bread crumbs, eggs, parsley, garlic, oregano, and lemon zest in a large bowl. Add turkey, salt, and pepper; mix until well combined.
3. 3 Use wet hands to form mixture into twenty 1 ½- to 2-inch meatballs. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until browned and slightly firm, 10 to 12 minutes; meatballs will not be fully cooked at this point. Let meatballs cool completely, about 20 minutes.
5. 5 Combine cooled meatballs and green beans in a large, resealable freezer bag. Tightly seal the bag, allowing as much air to escape as possible. Freeze for up to one month.
6. 6 When ready to cook, preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
7. 7 Empty frozen meatballs and beans onto a large, rimmed baking sheet. Add cherry tomatoes and toss with olive oil, salt, and pepper.
8. 8 Bake in the preheated 425 degree F (220 degree C) oven until veggies are tender and meatballs are cooked through, about 20 minutes.
9. 9 Meanwhile, stir together Greek yogurt, lemon juice, lemon zest, dill, and salt for tzatziki sauce.
10. 10 Serve meatballs and veggies with pita rounds and tzatziki sauce.

By Nicole McLaughlin

Ingredients

• ✓ bread crumb
• olive oil
• peppercorn and garlic seasoned tenderloin

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together bread crumbs and olive oil in a bowl until moist and sticky enough to adhere to meat. Place pork on a shallow cooking sheet. Press crumb mixture onto all sides of meat until there is no pink showing, about 1/4-inch thick.
3. 3 Bake in the preheated oven until pork is no longer pink in the center, about 35 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
4. 4 Let pork rest for 10 minutes, then cut into 1/2-inch slices.

By Smithfield®

Ingredients

• ✓ bread crumb
• eggplant
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread crumbs in a small shallow dish.
3. 3 Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
4. 4 Place eggplant on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
6. 6 Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
7. 7 Serve and enjoy!

By Pauline