Hamburger Stuffed French Bread Food

FAMILY FAVORITE STUFFED FRENCH BREAD

Steps:

• Preheat oven to 350F. Slice the french bread in half lengthwise. Press down the inside of each half with your fingers, (or remove some of the bread) creating an indention to hold the meat mixture. Place each half onto a baking sheet.
• Brown and crumble the ground beef with the onion until the beef is done, remove from heat, and drain off the fat. Mix in the evaporated milk, egg, oats, mustard, steak sauce, salt, pepper, and 2 cups cheddar cheese.
• Stuff equally into each half, top with remaining 1 cup cheese, and bake for about 20 minutes. Midway through cooking, check to see if the edges of the bread are browning too quickly. If so, loosely cover the loaves with foil and continue baking.
• After baking, slice into hand-held size serving pieces.

HAMBURGER STUFFED FRENCH BREAD

Steps:

• Cut loaf of bread in half, lenghtwise and hollow it out, (save the crumbs).
• Brown hamburger and drain.
• Mix all ingredients except cheese slices in a LARGE frying pan.
• Simmer for 5 minutes.
• Stir in bread crumbs and fill shell with mixture.
• Cut cheese slices in half to make triangles and put on top.
• Bake for 5-8 minutes at 350 degrees to melt cheese.

BEEF-STUFFED FRENCH BREAD

Steps:

• Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, green pepper, celery, Worcestershire sauce, salt and pepper. Cook and stir 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell; top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350° for 6-8 minutes or until cheese is melted.

"CHEESEBURGER-STUFFED" FRENCH BREAD

Steps:

• Cook hamburger and onion, drain grease.
• Add soup and spices, simmer 5-10 minutes.
• Meanwhile, slice top third off bread, hollow out bottom half of loaf, leaving a 3/4-inch shell, save bread chunks, or feed to the birds!
• Spread top slice of bread (cut side), with butter.
• Place hollowed out bread on cookie sheet and broil till lightly browned.
• Take out of oven and fill with meat mixture, top with cheese slices.
• Place buttered top next to it, put back in oven at 350º; bake till heated through and top is toasted a little.
• Put the top on, slice into wide slices for sandwiches, about 4-5 inches wide.
• 4-6 servings.

STUFFED FRENCH TOAST LOAF RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.
• For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.
• Dip slices of brioche in egg mixture.
• Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.
• Cover the slices with cheesecake filling and spread evenly.
• Layer another row of brioche slices and top with slices of strawberry and banana.
• Layer one last row of brioche slices using small pieces of the bread to fill in the holes.
• Bake for 30 minutes covered, then 10 minutes uncovered.
• Let cool to room temperature.
• Invert the loaf onto a parchment paper-lined baking tray.
• Brush top of loaf with butter and sprinkle sugar over top.
• Broil on high for 5 minutes or until sugar starts to carmelize.
• Garnish with more strawberries, banana, and powdered sugar. Slice and serve.
• Enjoy!

STUFFED FRENCH BREAD SANDWICH RECIPE - (4/5)

Steps:

• Preheat oven to 350° F Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside. Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so. Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one-half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread. Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

MOM'S LEGENDARY STUFFED HAMBURGERS

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

FRENCH BREAD STUFFED WITH BEEF

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Add the potato, soup, mushrooms, parsley, garlic powder, pepper and hot pepper sauce; cover and simmer for 10 minutes., Meanwhile, cut the loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 3/4-in. shell; set aside. Place the removed bread in a blender; cover and process until crumbled. Add 1 cup of crumbs to beef mixture (save remaining crumbs for another use). Stir in cheese. , Spoon beef mixture into bread shell; replace bread top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 350° for 20 minutes. Let stand for 5 minutes before slicing.

SAUSAGE STUFFED FRENCH LOAF RECIPE - (4.2/5)

Steps:

• Cut a thin slice off the top of the bread. Hollow out bottom half, leaving a 1/4-inch shell. In a food processor or blender, process bread crumbs until coarse; set aside 1 cup. (Discard remaining crumbs or save for another use.) In a skillet, brown beef, sausage and onion; drain. Stir in reserved crumbs, cheese, egg, parsley, mustard, pepper, salt and fennel; mix well. Spoon into bread shell; replace bred top. Place on a large sheet of heavy-duty foil. In a small saucepan, melt butter; add garlic and cook for 1 minute. Brush over tops and sides of loaf. Seal the foil. Bake at 400° for 20 minutes or until cheese is melted.

GRILLED STUFFED FRENCH BREAD

Steps:

• Heat coals or gas grill for direct heat. Spray 18-inch piece of heavy-duty foil with cooking spray.
• Cut bread loaf diagonally into 12 slices to within 1/2 inch of bottom of loaf. Spread pesto on both sides of slices. Sprinkle slices with cheese. Securely wrap loaf in foil.
• Grill bread uncovered 5 to 6 inches from medium heat about 10 minutes, turning once, until hot.

STUFFED FRENCH TOAST BY CHEF ANDREA DRUMMER RECIPE BY TASTY

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!