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.
Not exact matches
FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2
cups panko or
coarse dry
breadcrumbs 1
cup grated extra-sharp cheddar cheese
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)
Ingredients 400g firm - fleshed fish such as blue warehou, bluenose or groper, cut into large pieces salt and pepper 2 - 3 tablespoons tapenade freshly chopped parsley and thyme 3 - 4 ripe red tomatoes, blanched, peeled and cut into chunks half
cup fresh
coarse breadcrumbs, tossed with 2 tablespoons olive oil Method Preheat oven to 170C.
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 →
6 cod fillets 230 g / 8 ounces chorizo 45 g / 1/2
cup tablespoons grated Parmesan cheese 45 g / 3/4
cup tablespoons of
breadcrumbs 15 g / unsalted butter Olive oil Piment d'Espelette
Coarse sea - salt and freshly ground black pepper
1/3
cup whole - wheat panko
breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon
coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4
cups grated sharp cheddar cheese, divided For serving: (optional) 1
cup chopped hearts of romaine or iceberg lettuce 1/2
cup finely chopped bread - and - butter pickles
4 scallions, thinly sliced 1/4
cup dried Italian
breadcrumbs 1/4
cup Dijon mustard 1 garlic clove, minced
coarse salt and ground pepper
The coarseness of your coffee beans is critical to a good
cup of coffee: You'll want a very fine grind (like sand) for espresso, a medium grind (like sea salt) for pour overs, and a
coarse grind (like
breadcrumbs) for French press coffee.
Mix a
cup of chopped Asbach brandy - marinated black mission figs with a little fresh
coarse homemade
breadcrumbs (sautéed in real butter), minced shallots and a sprinkle of crushed fresh thyme.