KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS
These are so much better than any store-bought bread crumbs, use in any recipe calling for seasoned breadcrumbs, they make a wonderful breading for baked chicken and fish --- store in the fridge or freezer and use when needed --- the recipe can be reduced to one loaf of bread if desired, since I use these on a regular basis I most always make two loaves.
Provided by Kittencalrecipezazz
Categories Savory
Time 10m
Yield 3 cups (approx)
Number Of Ingredients 8
Steps:
- Slice the loaves of bread into quarters and leave out on the counter for 1-2 days (or you may also oven-dry the bread slices).
- Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.
- Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.
- Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.
Nutrition Facts : Calories 649.2, Fat 13.5, SaturatedFat 5.6, Cholesterol 19.6, Sodium 1514.3, Carbohydrate 103.3, Fiber 6.1, Sugar 2, Protein 26.9
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
ITALIAN BREADCRUMBS
If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.
Provided by Whats Cooking
Categories Grains
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, tossing to blend thoroughly.
- Store in an airtight container and use in any recipe calling for Italian breadcrumbs.
KITTENCAL'S ITALIAN-STYLE BREAD
If you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h17m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Prepare a heavy-duty stand mixer with the kneading attachment.
- Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
- In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
- Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
- Transfer the dough into an oiled bowl.
- Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
- Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
- Transfer the dough onto a lightly-floured surface and evenly divide in half.
- Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
- Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
- Cover with a clean tea towel and let rise for about 25-30 minutes.
- Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
- Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
- Cool on a wire rack.
Nutrition Facts : Calories 912.9, Fat 16.3, SaturatedFat 2.3, Sodium 1179.4, Carbohydrate 166.3, Fiber 7.7, Sugar 6.9, Protein 23.2
KITTENCAL'S CREAMY ITALIAN SALAD DRESSING
This dressing must chill for 6 or more hours before serving don't even think about serving it right away as the flavors intensify with chilling time, even better if made a day ahead, I have left the Parmesan as optional you may add in or omit, you may adjust all amounts to taste.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups (approx)
Number Of Ingredients 12
Steps:
- In a blender or food processor blend all ingredients together (except Parmesan cheese and black pepper) until well blended, starting with 2 teaspoons sugar and adding in more if needed after mixing.
- Season with black pepper then mix in Parmesan cheese (if using).
- Adjust all ingredients to taste.
- Cover, and refrigerate for 6 or more hours before using.
More about "kittencals seasoned dry italian breadcrumbs recipes"
ITALIAN BREAD CRUMBS {HOMEMADE AND EASY}
From marcellinaincucina.com
KITTENCALS SEASONED DRY ITALIAN BREADCRUMBS RECIPES
From tfrecipes.com
HOMEMADE ITALIAN SEASONED BREAD CRUMBS
From copykat.com
KITTENCAL'S ITALIAN SEASONED BREADCRUMBS RECIPE
From recipezazz.com
RECIPE KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS - PEORIA …
From peoriapacking.com
10 BEST KITTENCAL RECIPES | YUMMLY
From yummly.com
KITTENCAL’S SEASONED DRY ITALIAN… – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
ITALIAN-STYLE SEASONED BREAD CRUMBS - BOWL OF DELICIOUS
From bowlofdelicious.com
KITTENCAL’S SEASONED DRY ITALIAN BREADCRUMBS - CANADIAN STORE …
From clubflyers.ca
KITTENCALS SEASONED DRY ITALIAN BREADCRUMBS RECIPES RECIPE
From recipert.com
BEST KITTENCALS SEASONED DRY ITALIAN BREADCRUMBS RECIPES
From recipert.com
KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS – RECIPE WISE
From recipewise.net
KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS | BOTTOMLESS BITES
From deputydogs.com
KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS RECIPE - PINTEREST
From pinterest.ca
KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS
From wifdt.com
KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS RECIPE
From recipeofhealth.com
KITTENCAL'S SEASONED DRY ITALIAN BREADCRUMBS RECIPES • …
From clubflyers.ca
KITTENCALS TOP 60 RECIPES - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love