Germany has all kinds of "knödel" or dumplings - Semmelknödel, which are made with dried out bread, are one of my favorites. Variations exist in Austria and Czech as well. It's one way to "recycle" old bread so it needn't be tossed away.These dumplings are usually eaten along side sauerkraut & pork, roast meats with the gravy, stews or some kind of sauce. In the photo, I used a creamy mushroom sauce, which works very well!This recipe makes 6 medium dumplings, appropriate for 2-3 people.Note on the bread: you should use a good bread that has some firmness like baguettes, kaiser rolls or German brötchen. Soft white sandwich bread or breadcrumbs will fall apart when cooking!

A classic of the German/Bavarian/Austrian fall dish. I love it and have to have it every year in September, October or November. The ingredients are simple and if you do not have any pretzels - never mind. It just gives an extra flavor to the dumplings. It is the perfect recipe to use up rests of bread, rolls or baguettes.Bon appetit!

Just fancied some traditional food from my Country of origin

This recipe is a lot like my Original cheesy bread. I like that it’s easy to pull apart and I had a bowl of Marinara sauce for dipping, this made a great snack during a movie night something different from popcorn and candy. (Goes with anything, and any occasion, easy to make.

#mindaskitchen - https://www.mindas-kitchen.com

Nice on its own or for dipping in flavoured oils & vinegars, really good for soaking up sauces from stews etc

This is a scaled down version of my bread pudding recipe and different bread. I’m trying to fake my grandkids out and make them think it’s French toast. Little beggars are picky! But of course, Grammy will try anything.

This will knock your socks off! One of my all-time favorites. Comfort food at its very best!

I put teriyaki chicken on bread! It's super delicious! It also has onions. The bread dough is easy with a bread machine.The origin of this recipe: I wanted to make a chicken-filled bread.

My version of bread and butter pudding.

I used leftover bread crusts, which I always seem to have, to make crispy crunchy deep fried dumplings that the children love too.Season these well so that you don't need to serve them with a dipping sauce.If the frying oil is too hot they won't cook through, so be careful.They do cook through fast since they're made of ground chicken, but if you're not sure, split one open and eat it to test. For about 15 dumplings. Recipe by milktime