Type what you have

Ingredients

• ✓ white bread
• milk
• garlic
• onion
• mint
• salt
• black pepper
• ground beef
• ground lamb
• egg
• all-purpose flour
• vegetable oil

Instructions

1. 1 Moisten the bread pieces with the milk in a large bowl, and set aside.
2. 2 Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped.
3. 3 Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
4. 4 Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter.
5. 5 Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
6. 6 Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes.
7. 7 Drain meatballs on a paper towel-lined plate. Repeat with remaining meatballs.

By Shandeen Gemanis

Ingredients

• ✓ white bread
• american cheese

Instructions

1. 1 Toast bread in a toaster until golden. Place slices of cheese between the two pieces of toast. Wrap sandwich in a paper towel, and heat in the microwave for 15 to 20 seconds, or until cheese is melted.

By PMSprincess

Ingredients

• ✓ white bread
• cream cheese
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each slice of white bread in half horizontally; spread with cream cheese. Tightly roll each piece of bread with 1/2 a piece of bacon and secure with toothpicks. The bacon should be on the outside of the bread. Arrange roll ups in a single layer on a medium baking dish.
3. 3 Bake in the preheated oven until bacon is no longer pink and bread is lightly browned, about 30 minutes. Serve warm.

By Putertym

Ingredients

• ✓ white bread
• onion
• poultry seasoning
• salt
• black pepper
• water

Instructions

1. 1 Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
2. 2 Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

By Katie

Ingredients

• ✓ white bread
• butter
• cheddar cheese

Instructions

1. 1 Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-low heat. Place bread slices over hot butter in the skillet.
2. 2 Spread about 1/4 cup Cheddar cheese on 1 bread slice; place other bread slice, butter-side up, on top of cheese. Spread about 2 tablespoons cheese on top of sandwich.
3. 3 Melt remaining 1/2 tablespoon butter in the skillet next to sandwich. Flip sandwich onto melted butter, cheese-side down. Spread remaining cheese on top of sandwich. Cook until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, 3 to 4 minutes more.

By John Mitzewich

Ingredients

• ✓ white bread
• bacon
• butter
• american cheese
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
2. 2 Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

By Missy189

Ingredients

• ✓ white bread
• egg
• breakfast sausage
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish.
3. 3 In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly.

By SLA

Ingredients

• ✓ white bread
• butter
• celery
• onion
• ground beef
• pork breakfast sausage

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
3. 3 In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
4. 4 Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
5. 5 Bake in the preheated oven until evenly browned, about 1 hour.

By MICHELLEP426

Ingredients

• ✓ white bread
• hatch chile turkey
• hatch chile cheese
• spinach
• red onion
• shishito pepper

Instructions

1. 1 Layer your ingredients as follows: bread, spinach, Dietz & Watson Hatch Chile Cheese, Dietz & Watson Hatch Turkey, red onion, and bread.
2. 2 Place the panini on a panini press for 5 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill the shishito peppers until blistered, 1 to 2 minutes per side.
4. 4 Plate the panini with the peppers.

By Dietz Watson

Ingredients

• ✓ white bread
• water
• tomato puree
• brown sugar
• basil
• salt
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Ingredients

• ✓ white bread
• bacon
• butter
• onion
• celery
• poultry seasoning
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place bacon in a large skillet over medium-high heat. Cook until cooked through but still slightly soft, 5 to 10 minutes. Drain bacon slices on paper towels, retaining bacon drippings in the skillet.
3. 3 Melt butter in a separate skillet over medium-high heat; sauté onion and celery until softened, about 5 minutes. Stir cooked bacon and poultry seasoning into onion mixture, then transfer to a large bowl.
4. 4 Mix torn bread pieces into bacon-onion mixture in the bowl; fold in eggs. Spoon bread mixture into muffin cups.
5. 5 Bake in the preheated oven until tops are crispy, about 25 minutes.

By Nickolasa

Ingredients

• ✓ white bread
• tomato
• butter
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour the tomatoes into a 1 1/2 quart baking dish. Place the torn pieces of bread in a layer over the tomatoes, and dot with pieces of butter. Season with salt and freshly ground black pepper to taste.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until golden brown.

By Carol Brunell

Ingredients

• ✓ white bread
• chicken
• chicken and rice soup
• cream of mushroom soup
• egg
• butter
• saltine cracker
• chicken broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.
3. 3 In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

By Laurie Dombrosky

Ingredients

• ✓ white bread
• butter
• maple flavored sausage
• ground beef
• all-purpose flour
• milk
• beef bouillon
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
2. 2 Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.

By FEASTYJON

Ingredients

• ✓ white bread
• milk
• ground ham
• ground beef
• egg
• salt
• mustard
• brown sugar
• brown sugar
• flour
• mustard
• white vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the bread in a large bowl, pour in the milk and soak until soft. Mash well, then mix in the ham, beef, eggs, salt, dry mustard, and 1/3 cup of brown sugar. Mix thoroughly and pack the mixture into a 9x13 glass baking dish. Stir together 1 cup of brown sugar, flour, and prepared mustard. Stir in enough vinegar to make a spreadable paste. Spread the topping over top of the meat.
3. 3 Bake in preheated oven for one hour until the ground beef has cooked, and the topping has browned nicely.

By Sue W

Ingredients

• ✓ white bread
• white asparagus
• salt
• butter
• ham
• edam cheese

Instructions

1. 1 Peel white asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends with a knife.
2. 2 Place asparagus spears and salt in a large, wide saucepan and pour in enough water to just cover. Bring to a boil. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Toast bread slices; arrange on a baking sheet. Spread butter over warm bread.
5. 5 Lay 1/2 slice ham on top of each slice of bread; trim excess on all sides. Cut asparagus spears in half; divide evenly over ham. Cover asparagus spears with Edam cheese.
6. 6 Place under the preheated broiler until cheese starts to bubble and brown slightly, about 3 minutes.

By friederike

Ingredients

• ✓ white bread
• cooking spray
• pineapple
• egg
• sweetened condensed milk
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch glass baking dish with cooking spray.
2. 2 Combine pineapple, eggs, condensed milk, and sugar in a large bowl; mix well. Gently fold in bread cubes until well moistened; pour into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly golden on top, 25 to 30 minutes.

By lindslu01

Ingredients

• ✓ white bread
• potato
• onion
• celery
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
3. 3 In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
4. 4 Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.

By M. Craig

Ingredients

• ✓ white bread
• butter
• garlic powder
• oregano
• mozzarella cheese
• vodka marinara sauce

Instructions

1. 1 Preheat the oven broiler.
2. 2 Place 6 slices of bread onto a baking sheet. Spread a small handful of mozzarella cheese over each slice. Top with remaining 6 slices of bread.
3. 3 Mix together butter and garlic powder in a small bowl; brush some garlic butter over tops of sandwiches or spread with the back of a spoon. Sprinkle with dried oregano.
4. 4 Place sandwiches under the broiler until golden brown, 2 to 3 minutes. Remove the sheet from the oven, flip sandwiches, brush tops with garlic butter, and sprinkle with oregano. Return to the broiler; cook until tops are golden brown, about 2 minutes.
5. 5 Cut sandwiches in half diagonally; serve immediately with vodka sauce on the side for dipping.

By NYCDAVE

Ingredients

• ✓ white bread
• sugar
• butter
• margarine
• egg
• pineapple

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.
3. 3 Beat in eggs one at a time, then stir in crushed pineapple and bread cubes.
4. 4 Transfer mixture into prepared baking dish. Bake in the preheated oven until golden brown on top, about 50 minutes to 1 hour. Let stuffing stand for a few minutes before serving.

By Nancy Healy

Ingredients

• ✓ white bread
• green lentil
• water
• egg
• vegetable broth
• tomato paste
• basil
• garlic powder
• black pepper
• parsley
• olive oil
• vegetable soup mix
• bread crumb

Instructions

1. 1 Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
2. 2 Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
3. 3 In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
4. 4 Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.

By Karen C. Greenlee

Ingredients

• ✓ white bread
• sugar
• butter
• egg
• cinnamon
• nutmeg
• pineapple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
2. 2 Beat sugar and butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, one at a time, then stir in cinnamon and nutmeg. Mix in crushed pineapple and bread until incorporated; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until bubbly and lightly browned on top, about 1 hour.

By Cheryl

Ingredients

• ✓ white bread
• butter
• parsley
• pecorino romano cheese
• garlic
• provolone cheese
• mozzarella cheese

Instructions

1. 1 Heat a large skillet over medium heat.
2. 2 Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl.
3. 3 Lightly coat 1 side of each bread slice with butter mixture; flip. Top 2 bread slices with provolone and mozzarella cheese; place remaining 2 bread slices, buttered-sides up on top.
4. 4 Cook on one side until golden brown, 3 to 4 minutes. Flip; cook on second side until cheese melted and golden brown, 3 to 4 minutes more. Cut sandwiches in half; serve.

By Kimberly Holland

Ingredients

• ✓ white bread
• potato
• butter
• onion
• celery
• milk
• seasoned salt

Instructions

1. 1 Place potato cubes in a large pot and cover with salted water; Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain; allow to steam dry for 1 to 2 minutes.
2. 2 Melt 1/2 cup butter in a large skillet over medium heat. Add onions and celery; cook and stir until reduced and browned, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes.
4. 4 Combine 1/2 cup butter and cooked potatoes in the bowl of a stand mixer fitted with the paddle attachment; start on Low setting. With mixer running, add 4 slices torn bread, 1 cup milk, and 1 tablespoon seasoned salt until combined, then add 4 more torn slices bread and remaining 1/2 cup milk until combined, then add 2 more torn slices bread until roughly incorporated.
5. 5 Add onion-celery mixture, 4 more torn slices bread, 1/2 cup more butter, and 1 tablespoon more seasoned salt to the mixer bowl until incorporated, then add 2 to 4 more torn slices bread, allowing mixer to run until desired consistency.
6. 6 Cut remaining 1/2 cup butter into thin slices. Divide dressing between prepared baking dishes; top with sliced butter and remaining 1 tablespoon seasoned salt. Cover dishes with aluminum foil.
7. 7 Bake in the preheated oven until dressing browned, about 1 hour.

By Shauna Rhoads

Ingredients

• ✓ white bread
• chicken breast
• salt
• pepper
• white rice
• cream of chicken soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Flip, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 more minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 Transfer cooled chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.

By Lee

Ingredients

• ✓ white bread
• brown rice
• water
• instant long grain rice
• wild rice
• sage
• thyme
• garlic powder
• celery
• carrot
• onion
• granny smith apple
• chicken broth

Instructions

1. 1 In a large saucepan or rice cooker, combine the brown rice and water. Bring to a boil, then cover and reduce heat to low. Set a timer for 20 minutes. When that time is up, stir in the instant wild rice. Continue to simmer, covered, until the rice is tender and water has been absorbed, 10 to 15 more minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spread the bread cubes over a baking sheet and season with sage, thyme, and garlic powder. Bake for 10 minutes, or until bread is lightly toasted and spices are fragrant. Set aside to cool slightly. Leave the oven on.
3. 3 In a large bowl, toss the bread cubes with the celery, carrot, onion, and apples. Stir in the rice until evenly distributed. Pour into a lightly greased 9x13 inch baking dish. Pour the chicken broth evenly over the top. Cover with aluminum foil.
4. 4 Bake for 30 minutes in the preheated oven, or until heated through. Remove the aluminum foil and bake an additional 10 minutes if you like a crispy top.

By Lisa

Ingredients

• ✓ white bread
• butter
• margarine
• onion
• celery
• poultry seasoning
• salt
• pepper
• chicken broth

Instructions

1. 1 Let bread slices air dry for 1 to 2 hours, then cut into cubes.
2. 2 Melt butter in a Dutch oven or large saucepan over medium heat. Add onion and celery and cook until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
3. 3 Chill, and use as stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

By Carlota Chmielewski

Ingredients

• ✓ white bread
• chicken
• celery
• green pea
• water chestnut
• almond
• red bell pepper
• onion
• pimento pepper
• white wine
• lemon juice
• milk
• cream of chicken soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
3. 3 In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
4. 4 Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

By Ann

Ingredients

• ✓ white bread
• onion
• parsley
• butter
• milk
• egg
• salt
• pepper

Instructions

1. 1 Butter a 9x11-inch baking dish.
2. 2 Combine onion, parsley, and butter in a skillet over medium heat. Cook until onions begin to brown. Pour over bread cubes and toss well.
3. 3 Whisk together milk, eggs, salt, and pepper. Pour over bread and onion mixture; mix well and allow to stand for 1 hour.
4. 4 Firmly press mixture into the prepared baking dish; tightly cover with aluminum foil.
5. 5 Place the baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour.
6. 6 Remove the dish from the pot of water and allow to cool for 10 minutes.

By Margaret

Ingredients

• ✓ white bread
• almond
• olive oil
• salt
• black pepper
• chicken breast
• chicken broth
• butter
• brioche bun

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
4. 4 Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
5. 5 Strain chicken broth to remove solids.
6. 6 Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
7. 7 Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

By Mary Lee Sauder