BUTTERY HERB BREADCRUMBS
Provided by Marcela Valladolid
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
GARLIC BREADCRUMB TOPPING FOR PASTA
Steps:
- Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.
ROASTED CAULIFLOWER WITH BROWN BUTTER BREADCRUMBS
Cook fresh breadcrumbs in brown butter until toasted and sprinkle them all over garlicky roasted cauliflower.
Provided by Food Network
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl.
- Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.
TOASTED BREADCRUMBS
All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!
Provided by Terri-Lynn Howell-Schlaiss
Time 35m
Yield 1
Number Of Ingredients 1
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
- Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 117.3 g, Fat 9.5 g, Fiber 19.3 g, Protein 36.8 g, SaturatedFat 2.1 g, Sodium 1340.5 mg, Sugar 15.8 g
HOMEMADE BREAD CRUMBS
Make a six month supply of bread crumbs for the cost of 2 loaves of bread and a cup of butter. And they taste better than the store-bought version. I've used this recipe for 15 years and have no idea where it came from. The yield of course, will depend on the size of the loaves you use.
Provided by sugarpea
Categories < 15 Mins
Time 15m
Yield 2 loaves
Number Of Ingredients 3
Steps:
- Use a food processor or blender to crumb the bread evenly.
- Crumbs should not be like sand.
- Leave some texture-don't overprocess.
- Melt butter in a large pan and add crumbs and salt and pepper.
- Stir until evenly coated.
- Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
- Cool thoroughly.
- Then store in heavy duty plastic bags with zipper seals.
- Don't put them in the refrigerator-they won't keep.
- Store them in a cabinet for up to six months.
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
QUICK BREAD CRUMBS FOR CASSEROLES
You forgot to buy crumb topping for your tuna casserole or your favorite casserole. Voila!!! Make them yourself. Quick and easy!!!
Provided by Darlene Summers
Categories Breads
Time 10m
Yield 1 cup of topping
Number Of Ingredients 2
Steps:
- Melt butter in a skillet.
- Add 1 cup bread crumbs.
- Stir constantly till crumbs are golden brown.
- Use on your favorite casserole.
Nutrition Facts : Calories 968.6, Fat 67, SaturatedFat 40.1, Cholesterol 162.5, Sodium 1226, Carbohydrate 77.8, Fiber 4.9, Sugar 6.7, Protein 15.1
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.
FRIED BREAD CRUMB TOPPING FOR VEGETABLES
This topping always reminds me of holidays at Grandma's. The only vegetable I ate as a kid was corn, but I hear Grandma used this topping on most of her vegetables. It really makes veggies just a little more special. I tend to only make it on holidays myself. I've never known anyone who's heard of bread crumb topping which is why I'm posting it. My aunt found the recipe in a Scottish cookbook and was even served vegetables with crumbs while on vacation in Scotland. Grandma was of German descent so I don't know how or why she started making vegetables this way. :) Homemade dried bread crumbs are the best, but I've used plain packaged kinds also.
Provided by nranger7
Categories Vegetable
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Melt butter in a pan.
- Watch carefully for butter to turn brown.
- Remove from heat.
- Add breadcrumbs and stir until well blended.
- Sprinkle over cooked, drained vegetables.
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