Tip: To make your own
coarse dry breadcrumbs, trim crusts from whole - wheat bread.
For store - bought
coarse dry breadcrumbs we like Ian's brand, labeled «Panko breadcrumbs.»
Or use prepared
coarse dry breadcrumbs.
FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2 cups panko or
coarse dry breadcrumbs 1 cup grated extra-sharp cheddar cheese
Not exact matches
1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain
dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin
Coarse salt Ground pepper 2 tablespoons olive oil 1/2 cup plain nonfat Greek yogurt 1 tablespoon fresh lemon juice 4 pitas (each 6 inches) 1/2 English cucumber, thinly sliced diagonally
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup
dry white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup finely grated Parmesan cheese, divided 1/2 cup
coarse dry whole - wheat
breadcrumbs (see Tip)
Finely chop the hazelnuts (or blend in a food processor) until they resemble
coarse breadcrumbs and place in a bowl along with the oats,
dried coconuts, coconut sugar and salt.
Pin It 1/2 cup rinsed quinoa 1 medium carrot, cut in large chunks 6 scallions, thinly sliced 15 ounces great northern beans, drained and rinsed 1/4 cup plain
dried breadcrumbs 1 large egg, lightly beaten 1 tablespoon ground cumin
Coarse... Continue Reading →
To make
dry breadcrumbs, spread
coarse or fine
breadcrumbs on a baking sheet and bake at 250 °F until
dry, about 10 to 15 minutes.
4 scallions, thinly sliced 1/4 cup
dried Italian
breadcrumbs 1/4 cup Dijon mustard 1 garlic clove, minced
coarse salt and ground pepper
To make
dry breadcrumbs, spread
coarse or fine
breadcrumbs on a baking sheet and bake at 250 °F until
dry, about 10 to 15 minutes.
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh
coarse breadcrumbs (could even use those
dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
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).
Shake off excess flour, then dip in egg wash and then in fresh
coarse breadcrumbs to which you have added a mixture of (Kraft) grated
dry Parmesan cheese granules and Kraft Romano granules, half and half.