Bread Recipe with meat & cheese?
- Thread starter MissTina
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Sozo
Insignificant Contributor
Supper on a bread slice:
1 loaf French bread, sliced lengthwise
1 1/2 lbs. ground meat (raw)
1/2 c. cracker crumbs
1 egg
2/3 c. evaporated milk
1/2 c. onion, chopped
1 tbsp. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. cheese, grated
Combine and mix all ingredients except French bread together. Mound mixture on bread halves evenly. Make aluminum foil boats to keep bread soft and place on baking sheet. Bake at 350 degrees for 30 minutes.
Closest thing I have.
1 loaf French bread, sliced lengthwise
1 1/2 lbs. ground meat (raw)
1/2 c. cracker crumbs
1 egg
2/3 c. evaporated milk
1/2 c. onion, chopped
1 tbsp. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
2 c. cheese, grated
Combine and mix all ingredients except French bread together. Mound mixture on bread halves evenly. Make aluminum foil boats to keep bread soft and place on baking sheet. Bake at 350 degrees for 30 minutes.
Closest thing I have.
I make a pinwheel bread with meat and veggies in it.
Any plain bread recipe can be used. Roll it out thinly (about 1/2"). Sprinkle with small diced carrots (I use the dehydrated carrots rehydrated), fried hamburger, minced onion, a sprinkle of garlic powder, salt and pepper. Roll carefully. Seal the ends and let rise till double. Bake as usual. Serve slices with gravy if you like.
Mushroom
Any plain bread recipe can be used. Roll it out thinly (about 1/2"). Sprinkle with small diced carrots (I use the dehydrated carrots rehydrated), fried hamburger, minced onion, a sprinkle of garlic powder, salt and pepper. Roll carefully. Seal the ends and let rise till double. Bake as usual. Serve slices with gravy if you like.
Mushroom
Hoosier Daddy
Membership Revoked
Here is a twist on my bread recipe in the "Granny's Kitchen" thread.
Get some good quality ham and slice it about 1/4 inch thick.
Do the same with cheese (swiss, cheddar, american, etc.)
After the bread dough has risen and been punched down cut off a piece the size of a kaiser roll and stretch it out a little.
Add the ham and cheese slices and fold over the dough to enclose the ham/cheese in the center.
Bake as usual, and when it is done you will have a really tasty ham and cheese sandwich.
I have also seen people create a hollow in the dough and put a raw egg in it.
When baked, the egg is cooked and ready to eat.
Get some good quality ham and slice it about 1/4 inch thick.
Do the same with cheese (swiss, cheddar, american, etc.)
After the bread dough has risen and been punched down cut off a piece the size of a kaiser roll and stretch it out a little.
Add the ham and cheese slices and fold over the dough to enclose the ham/cheese in the center.
Bake as usual, and when it is done you will have a really tasty ham and cheese sandwich.
I have also seen people create a hollow in the dough and put a raw egg in it.
When baked, the egg is cooked and ready to eat.
runzza's or bierocks
1 recipie of bread dough
1 lb. hambuger... fried, crumbled, drained
1 head of cabbage... corred, chopped like ofr a chunky shaw
1 onion ... chopped
salt and pper to taste
1tbs carraway seeds
combinein a 5 qt. dutch oven: hambuger, cabbage, onion fry until cabbage and onion are translusent. Roll out out dough, cut in 4inch squares, put 1tbs of hambuger on middel. pinch seams shut, put seam side down. bake at 350 deg. for 30 min.
1 recipie of bread dough
1 lb. hambuger... fried, crumbled, drained
1 head of cabbage... corred, chopped like ofr a chunky shaw
1 onion ... chopped
salt and pper to taste
1tbs carraway seeds
combinein a 5 qt. dutch oven: hambuger, cabbage, onion fry until cabbage and onion are translusent. Roll out out dough, cut in 4inch squares, put 1tbs of hambuger on middel. pinch seams shut, put seam side down. bake at 350 deg. for 30 min.
mzkitty
I give up.
Well. Never noticed THIS before in my old 1979 San Francisco Junior League cookbook, but it sounds dangerous and yummy and I'm going to make it! Soon.
Bacon Spoon Bread
A fine recipe -- you'll like the addition of the bacon. It can be served instead of potatoes or rice, and it acts like a souffle -- beautifully puffed and golden when ready to serve.
Serves 6
3/4 cup yellow cornmeal
1 1/2 cups cold water
2 cups shredded sharp cheddar cheese
1/4 cup soft butter
2 cloves garlic, crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks well beaten
1/2 pound bacon, cooked and drained
4 egg whites beaten stiff
Preheat oven to 325 degrees. In a saucepan, combine the cornmeal and cold water, cook, stirring constantly, until the consistency of mush. Remove from heat and add cheese, butter, garlic, and salt. Stir until cheese is melted. Gradually add milk, then stir in egg yolks. Crumble bacon, reserving some for garnish, and add to cornmeal mixture. Fold in stiffly beaten egg white. Pour into a greased 2-quart souffle dish or casserole. Sprinkle reserved bacon on top and bake for about 1 hour or until firm. Serve with additional butter.
Bacon Spoon Bread
A fine recipe -- you'll like the addition of the bacon. It can be served instead of potatoes or rice, and it acts like a souffle -- beautifully puffed and golden when ready to serve.
Serves 6
3/4 cup yellow cornmeal
1 1/2 cups cold water
2 cups shredded sharp cheddar cheese
1/4 cup soft butter
2 cloves garlic, crushed
1/2 teaspoon salt
1 cup milk
4 egg yolks well beaten
1/2 pound bacon, cooked and drained
4 egg whites beaten stiff
Preheat oven to 325 degrees. In a saucepan, combine the cornmeal and cold water, cook, stirring constantly, until the consistency of mush. Remove from heat and add cheese, butter, garlic, and salt. Stir until cheese is melted. Gradually add milk, then stir in egg yolks. Crumble bacon, reserving some for garnish, and add to cornmeal mixture. Fold in stiffly beaten egg white. Pour into a greased 2-quart souffle dish or casserole. Sprinkle reserved bacon on top and bake for about 1 hour or until firm. Serve with additional butter.
CopperTopMom
Contributing Member
I'm going to have to try some of these recipes out they look so yummy and would freeze just great for putting in school lunches!
I make bierocks too but mine are just slightly different. I saute a head of thinly sliced cabbage and a chopped onion in shortening until they are are translucent. Then I add a pound of raw hamburger and cook it until the meat is brown. Then I add salt and pepper to taste. I also use a bigger piece of dough and add more filling (use a slotted spoon to drain some of the grease off). Mine end up the size of a large baked potato. I've never tried using carraway seeds in them. These are really good and tasty hot or cold.
ShepInTheValley
Deceased
Yes Miss Tina... I know what you're talking about I think, and many of these recipes posted sound really good.
You can take any bread dough recipe -- or even use frozen bread dough. Roll the dough out, spread some pizza sauce on the dough (careful not to take it clear out to the edges), then layer pepperoni slices and cheese (mozzerella, or any other favorites), roll the dough up, pinch the edges together and bake. Serve while warm with the rest of the pizza sauce on the side.
You can alter this by using italian sausage (pre-cooked & drained) and cheese. Another good meal is to put thinly sliced ham & use swiss cheese over the dough and then roll it up and bake.
You can take any bread dough recipe -- or even use frozen bread dough. Roll the dough out, spread some pizza sauce on the dough (careful not to take it clear out to the edges), then layer pepperoni slices and cheese (mozzerella, or any other favorites), roll the dough up, pinch the edges together and bake. Serve while warm with the rest of the pizza sauce on the side.
You can alter this by using italian sausage (pre-cooked & drained) and cheese. Another good meal is to put thinly sliced ham & use swiss cheese over the dough and then roll it up and bake.
oh i forgot to mention taco ring. 
1 recipie of bread dough... roll it out like you are going to make pizza but cut ilike a pizza. arrange on your baking sheet like a sun burst. fat ends of the wedges in the center... pointy part to the outsides. the fat part fot the wedges shoukd skightly over lap.
brown 1 lb. hambuger, drain, add 1 envelope of taco seasoning. put hambuger on the dough. there will ba a hole in the middle of the dough where the fat part of the wedges over lap. Be carefull NOT to get any of the meat or cheese in there. next put 1# of sherded chees on top of the hambuger.
Now bring the pointy parts of the dough to the center and pinch it to dough in the hole in the middle. bake 350 for 30 min.
surve with toppings that you would use with tacoes. Chopped tom, salsa, sour cream....
1 recipie of bread dough... roll it out like you are going to make pizza but cut ilike a pizza. arrange on your baking sheet like a sun burst. fat ends of the wedges in the center... pointy part to the outsides. the fat part fot the wedges shoukd skightly over lap.
brown 1 lb. hambuger, drain, add 1 envelope of taco seasoning. put hambuger on the dough. there will ba a hole in the middle of the dough where the fat part of the wedges over lap. Be carefull NOT to get any of the meat or cheese in there. next put 1# of sherded chees on top of the hambuger.
Now bring the pointy parts of the dough to the center and pinch it to dough in the hole in the middle. bake 350 for 30 min.
surve with toppings that you would use with tacoes. Chopped tom, salsa, sour cream....
mzkitty
I give up.
I made the Bacon Spoon Bread recipe above last night. It was pretty good, but a little bland I thought, even with all the cheese. It's really a side dish. Kind of light and fluffy. Might be improved with the addition of some hot sauce or pepper flakes or chopped jalepenos or whatever. My son liked it so I guess I'd make it again. I think he dumped Frank's Louisiana Hot Sauce all over his portion.
P.S. It looks very pretty when you finish baking it!
P.S. It looks very pretty when you finish baking it!
