Seasoned Breadcrumb Mix Recipes

ITALIAN STYLE SEASONED BREADCRUMBS

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.

SEASONED BREADCRUMB MIX

Steps:

• Combine all ingredients in a bowl until blended.
• Place mix in a 1-quart container with tight fighting lid.
• Label and store in a cool, dry place.
• Use within 6 months.
• Please note: In order to"dry" the bread, I cut it into 1 inch cubes, place it in the oven at 325 degrees until toasted.

E-Z SEASONED BREAD CRUMBS

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.

SEASONED BREADCRUMBS

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.

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.

SEASONED BREAD CRUMBS

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.

HOMEMADE SHAKE AND BAKE MIXTURE

Steps:

• In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

SEASONED STUFFING MIX

Steps:

• Cube bread & leave on cookie sheet over night to dry.
• Place in a 325 degree oven until just browned or nice & golden, stir them.
• around once or twice.
• Place in paper bag & add all the seasonings.
• Rotate bag to coat croutons.
• When cool, store in an airtight container, or use now.
• To use now:.
• Saute a medium chopped onion & 3 or 4 stalks diced celery.
• Add the onion & celery; chopped, cooked giblets if you have them; 2 whisked eggs; 1/4 C melted butter; 1 & 1/2 C chicken or turkey broth to the stuffing mix in a large bowl.
• The "use now" ingredients are not included in the nutritional information.

ITALIAN SEASONED BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).