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.
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
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 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 :
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 BREADCRUMBS
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.
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
SEASONED BREADCRUMBS
Although it is quicker to buy bread crumbs already seasoned, sometimes I like to put my own touch to them.
Provided by MISSIB
Categories < 30 Mins
Time 20m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Heat garlic oil over med-high heat.
- Add garlic and saute until pale gold.
- Add bread crumbs seasoned with salt/pepper.
- Lower heat to med
- Cook until crumbs are toasted (2-3 mins).
- Pour into bowl and toss well with parsley, lemon zest and cheese.
- Put in a tightly sealed jar and refrigerate. Will keep for several days.
Nutrition Facts : Calories 538.7, Fat 11.7, SaturatedFat 4.8, Cholesterol 17.6, Sodium 2270, Carbohydrate 84.5, Fiber 6.4, Sugar 7.5, Protein 23.4
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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