Sentences with phrase «bread coarse crumbs»

When the butter is bubbly and hot, add a cup of the olive bread coarse crumbs.

Not exact matches

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

Process until you have coarse bread crumbs.

Pulse to combine to the consistency of coarse bread crumbs.

Pulse 2 cups black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper until a coarse purée forms.

In a food processor process together the fresh bread crumbs, cheese, parsley and olive oil until a coarse sand texture.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

Cut in the butter until the mixture resembles coarse bread crumbs.

Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse bread crumbs.

Tear the bread into pieces and pulse in a food processor into coarse crumbs.

Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs.

Cut in the butter with a pastry blender or using a food processor until the mixture resembles coarse bread crumbs.

Grind the whole almonds by placing them in a food processor and blend until they resemble bread crumbs, a few coarser bits are fine.

Pulse until butter pieces resemble coarse bread crumbs (no larger than pea - sized).

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

Tear bread into pieces and process in a food processor until coarse crumbs form.

1 1⁄2 cups (5 oz / 150 g) dry bread crumbs 1 1⁄4 cups (10 fl oz / 300 ml) soy cream 2 1⁄2 cups (20 fl oz / 600 ml) soy milk 2⁄3 cup (4 oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1 tablespoon orange flower water edible petals, to serve for the syrup 1 cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice of 2 lemons

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs.

Ingredients: 3/4 cup firmly packed watercress sprigs (2 oz before discarding coarse stems), finely chopped 1 1/3 cups firmly packed baby spinach (1 1/3 oz), finely chopped 3 tablespoons finely chopped scallion greens 1 tablespoon finely chopped fresh flat - leaf parsley 2 teaspoons minced celery 3 tablespoons coarse fresh bread crumbs (preferably from a day - old baguette)-LSB-...]

Japanese bread crumbs have a coarse texture that allows them to become crisp and have the same texture as deep - fried foods even if they're baked or toasted.

Muhammara is supposed to have a rather coarse texture from the walnuts and bread crumbs; in order to control that texture, I think it's better to pound the walnuts, bread crumbs, and garlic in the mortar and mix them very quickly into the pepper puree.

Gently deep - fried in fresh batter; individually pan-fried in butter and lemon; and sautéed breaded fillets, using homemade coarse fresh white bread crumbs (Panko works, too).

OR, do the tri-part routine and dredge the pepper pinwheels in seasoned flour, egg wash and fresh coarse breadcrumbs (try making them from black olive bread dried leftovers; save and freeze the bread until you have enough to make crumbs).

Scoop the mixture in thickened sauce on to the shells and top with homemade fresh bread crumbs (coarse) and grated cheese.

Add the butter and, using a pastry cutter, cut it in until the mixture resembles coarse bread crumbs.

Add the cultured butter and continue to mix on low speed until the mixture resembles coarse bread crumbs.