ITALIAN STYLE SEASONED BREADCRUMBS
These Homemade Italian Bread Crumbs with just three ingredients to use in any recipe that requires Italian Style Seasoned Bread Crumbs!
Provided by Elizabeth Lindemann
Categories Ingredient
Time 2m
Number Of Ingredients 3
Steps:
- In a small or medium bowl (or jar/container if storing for later), mix the plain bread crumbs (1 cup), the Italian seasoning (1 tablespoon), and the kosher salt (1/2 teaspoon) together.
- Store in an airtight container or jar for up to 1 year, and use in any recipe that requires Italian seasoned bread crumbs.
Nutrition Facts : ServingSize 0.25 cup, Calories 110 kcal, Carbohydrate 20 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 489 mg, Fiber 2 g, Sugar 2 g
SEASONED BREADCRUMBS
This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together. I gather the spices and he operates the hand processor.
Provided by Saturn
Categories Vegan
Time 6m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until they are crumbs.
- Add in the spices and either mix by hand or give another pulse in the processor.
- Notes: We use a hand processor and stop when we get to coarse crumbs.
- We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
- We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.
Nutrition Facts : Calories 430.4, Fat 5.8, SaturatedFat 1.3, Sodium 1375.1, Carbohydrate 78.5, Fiber 5.1, Sugar 6.9, Protein 14.6
SEASONED BREAD CRUMBS
Steps:
- Preheat the oven to 300°F.
- Cut the bread into 1-inch cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10 to 15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.
- Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.
- Store in an airtight container for up to six months.
E-Z SEASONED BREAD CRUMBS
If you are using this for breading such as Salisbury Steaks etc, use 1/2 the amount of crumbs and you will have a stronger spicier mix.
Provided by Aroostook
Categories European
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
- Crumble and grate until into crumbs.
- Let dry again.
- Add rest of the ingredients.
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
SEASONED BREAD CRUMBS
Our Test Kitchen came up with this good-for-you alternative to high-sodium packaged bread crumbs, using garlic powder and a handful of dried herbs. The crumbs make a savory topping for casseroles and a crispy coating for pork, chicken and fish.
Provided by Taste of Home
Time 15m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.
Nutrition Facts :
BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
Provided by Debbwl
Categories < 15 Mins
Time 6m
Yield 6 Tablespoons
Number Of Ingredients 2
Steps:
- Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
SEASONED BREAD CRUMBS
Posted for Zaar World Tour 2005. Quick & easy way to make fine breadcrumbs homemade! Not that I think these are uniquely Irish bread crumbs, but I was glad to have come across a recipe for homemade seasoned bread crumbs in The New Irish Table and thought many of you would be too. Any bread should work with this recipe, but the recipe specified baguette. Instructions for using toasted bread instead of dried are my own. Toasting instructions should be reduced for thinner sliced bread (less than 3/4-1 inch). I tried this recipe using toasted sourdough bread and my only recommendation is that you process in batches. Otherwise, outcome was fantastic!
Provided by Kumquat the Cats fr
Categories Grains
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes.
- Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.
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