Once the bread has soaked up the milk put
the bread in a food processor and pulse until it has been completely broken up (or shred by hand).
Not exact matches
In a
food processor, with the metal blade, add almonds
and pulse until coarse
bread crumbs have formed.
Place the the lentils,
bread crumbs, oats, walnuts, sauce, thyme, basil, oregano
and salt
in a
food processor and pulse until well chopped.
Make topping by
pulsing bread in food processor until it becomes fine crumbs
and mixing with oil, salt
and pepper.
Pulse bread, melted butter, salt
and pepper
in a
food processor until
bread is coarsely ground.
Let cool,
and pulse in the
food processor until you get chunky
bread crumbs - you don't want them to be too fine.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crum
In the meantime,
pulse half the basil, all of the
bread, the broccoli
and a lug of olive oil
in a food processor until you've got a fine crum
in a
food processor until you've got a fine crumb.
The recipe called for superior breadcrumbs
and for that I made my own with sprouted grain
bread that I toasted
and then
pulsed in the
food processor.
Pulse coarsely torn leftover whole wheat
bread (I've successfully used sandwich
bread, baguettes,
and burger buns)
in a
food processor until crumbs form.
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.
Tear the
bread into large pieces
and pulse in a
food processor to form fine crumbs.
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
Tear the
bread into pieces
and pulse in a
food processor into coarse crumbs.
Place
bread in bowl of
food processor,
and pulse until chopped into fine crumbs.
Pulse the
bread mixture
in a
food processor until
bread - crumb consistency is reached
and set aside.
Prepare the topping by
pulsing the
bread and butter
in food processor, or (gluten free version) by mixing the almond meal with the Parmesan.
Brussels Sprouts: Take that cup of
bread cubes you set aside
and pulse in a blender or
food processor to make 3/4 cup coarse breadcrumbs.
Pulse together the
bread mix
and sugar
in a
food processor or table - top mixer.
The recipe called for superior breadcrumbs
and for that I made my own with sprouted grain
bread that I toasted
and then
pulsed in the
food processor.
Place the flour, butter
and egg yolks
in a
food processor and pulse until the mixture resembles
bread crumbs.