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
TOASTED BREAD CRUMB AND BUTTER SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Toast the bread crumbs in a small skillet (see page 93), tossing and stirring them, until they start to color. When they are almost completely browned, drop in 2 tablespoons of butter. Take the pan off the heat, and swirl it to melt the butter and stop the crumbs from darkening further.
- Melt the remaining butter in a big skillet over medium heat; grind pepper in generously.
- Ladle in 1 cup hot pasta water and cook actively for a couple of minutes, reducing the sauce slightly. Keep at low simmer until the pasta is ready.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in the cheese and sprinkle the toasted bread crumbs on top of the pasta, just before serving.
- Follow the recipe for Toasted Bread Crumb and Butter Sauce above, but substitute 2 tablespoons poppy seeds for the crumbs. Toast them in the dry pan until they are fragrant, reserve some for topping if you like, then add the butter and swirl them together.
- Toss cooked pasta and sauce together in the skillet. Off the heat, toss in grated cheese and sprinkle the reserved toasted poppy seeds on top, just before serving. This sauce is especially good with Ricotta Ravioli.
- Egg pasta-tagliatelle
- Cornmeal pasta
- Ricotta Ravioli (page 181)
- Potato, Leek, and Bacon Ravioli (page 186)
- A simple pasta such as rigatoni or linguine
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...
Provided by debbie lopez
Categories Other Breads
Time 5m
Number Of Ingredients 2
Steps:
- 1. 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.
- 2. Variations: Add to taste grated Parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
- 3. If using any of the above mentioned variations add to the finished buttered breadcrumbs.
GARLIC BREADCRUMBS
Steps:
- Preheat the oven to 350°F.
- Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
- When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.
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.
BUTTERED TOAST BREAD SAUCE
Reinvent the traditional bread sauce by toasting your bread until golden, then add double cream, nutmeg and cloves - we guarantee this will be your new festive favourite
Provided by Good Food team
Categories Condiment, Side dish
Time 40m
Number Of Ingredients 9
Steps:
- In a toaster or under a grill, toast the bread slices on both sides until dark brown. Leave to cool, then pulse in a food processor to make rough crumbs.
- Heat half the butter in a saucepan and cook the onion gently for about 10 mins until just starting to brown and turn sticky. Add the bay leaf and thyme, and pour over the milk. Mix in the spices and season with a sprinkling of salt and pepper. Bring to the boil and simmer gently for 5 mins.
- Remove the herbs, then stir in all but a handful of the crumbs and cook over a low heat, simmering gently, until thickened. For a very smooth sauce, blitz with a hand blender in the pan. Can be chilled for up to 2 days or frozen for up to 2 months, then reheated to serve.
- While the sauce simmers, melt the remaining butter in a small frying pan and cook until sizzling and nut-brown. Throw in the remaining crumbs and cook in the butter until really crisp, then turn off the heat.
- Add the cream to the sauce and heat for a few mins more, then tip into a serving dish. Spoon over the crisp crumbs and any remaining nutty butter to serve.
Nutrition Facts : Calories 234 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
PASTA WITH GARLIC OIL AND TOASTED BREAD CRUMBS
This recipe was in a 2000 Chef's Illustrated magazine. It's different than most pasta recipes with garlic oil, and so yummy! It takes a little longer to prepare, but it's worth it. Don't be afraid to toast the crumbs until dark brown. The crunchier the better!
Provided by MailbagMary
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position, place large oven-safe serving bowl on rack, and heat oven to 200 degrees. Prepare pasta according to directions on package, reserving 1/2 cup pasta cooking water before draining.
- Heat butter in heavy-bottomed 10-inch skillet over medium-high heat until foaming. Add bread crumbs and cook, stirring frequently, until golden brown, toasted, and fragrant, 2 to 3 minutes. Transfer crumbs to small bowl and mix in cheese and 1/2 teaspoon minced garlic; set aside. Wipe out now-empty skillet with large wad of paper towels.
- Mix remaining minced garlic with 1 teaspoon water. Heat olive oil, garlic, and pepper flakes in cleaned skillet over medium heat until fragrant, about 2 minutes. Add vermouth, reserved pasta cooking water, remaining 1 teaspoon salt, and pepper to taste; cook to blend flavors, about 1 minute longer. Toss pasta and sauce in warm serving bowl; sprinkle bread crumbs over and serve immediately.
Nutrition Facts : Calories 626, Fat 19.5, SaturatedFat 4.7, Cholesterol 10.8, Sodium 1565.8, Carbohydrate 91.4, Fiber 4.1, Sugar 3.7, Protein 17.3
GARLICKY SHRIMP WITH BREAD CRUMBS (DE JOUGHE)
Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce
Provided by Lise in Indiana
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
- In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
- Cook and stir until crumbs are golden brown, 5 to 10 minutes.
- Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
- Wipe out the skillet with paper toweling.
- Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
- Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
- Remove pan from heat and transfer shrimp to a large plate.
- Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
- Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
- Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
- Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
- Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
- Stir in lemon juice and remaining 1 Tbs. parsley.
- Reduce heat to medium-low and return shrimp to sauce and toss to coat.
- Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
- Transfer to serving dish and sprinkle with the toasted bread crumbs.
- Garnish with lemon wedges, if desired.
BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS
Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.
Provided by Manami
Categories Lemon
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- In a small saucepan, melt the butter over low heat.
- Skim off the foam from the surface of the butter.
- Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs.
- Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
- Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
- Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
- In a stainless steel bowl, mix the egg yolks with the boiling water.
- Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
- Remove from the heat.
- Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
- Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
- Whisk in the mint and thyme.
- Transfer the broccoli to a platter; pour the hollandaise sauce on top.
- Sprinkle with the bread crumbs and serve.
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