2 pounds parsnips 1
cup dry breadcrumbs 1 cup (4 ounces) Parmesan cheese, grated 1 egg, beaten 1 tablespoon water 1/2 cup all - purpose flour 1 teaspoon kosher salt 2 tablespoons olive oil
One slice of bread makes about 1/3
cup dry breadcrumbs.
One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3
cup dry breadcrumbs.
• 1 small carrot, shredded (1/2 cup) • 1/2 medium green bell pepper, seeded and finely chopped (1/2 cup) • 1 medium red onion, finely chopped (1 cup) • 1 large clove garlic, minced • 1 tsp kosher salt • 2 cans black beans • 1/2 cup toasted pecans • 2 eggs • 1/2
cup dry breadcrumbs • 1/2 tsp red pepper flakes • 1 tbsp olive oil
One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3
cup dry breadcrumbs.
(1 slice = about 1/3
cup dry breadcrumbs.)
VARIATIONS: Before baking and topping with last half of the paprika, you can mix 1/4
cup dry breadcrumbs with 1 tablespoon melted butter, sprinkle on top, add paprika and bake.
1/4
cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian parsley 1 1/2 cups grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons, grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly ground black pepper
1/2
cup dried breadcrumbs (I've used panko as a substitute but usually have to add about 1/4 cup more of the panko to thicken the mixture enough)
Not exact matches
dried oregano (or other herb of choice - basil or italian season blend are also yummy) oil for cooking for coating: 1/2
cup seasoned
breadcrumbs 1/2
cup ground flax meal
4 large tomatoes or 7 Plum Tomatoes 1 tsp sugar 1/2 tsp
dried basil 1/4 tsp salt Black pepper to taste 1
cup fine
dry breadcrumbs 2 tbs melted butter 1/4
cup crumbled blue cheese
FOR TOPPING 1/4 stick (2 tablespoons) unsalted butter, melted 2
cups panko or coarse
dry breadcrumbs 1
cup grated extra-sharp cheddar cheese
lean ground beef 1 egg, lightly beaten 1/3
cup fresh
breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4
cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon
dried sage 1/4 teaspoon
dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain
breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon
dried thyme 1 teaspoon paprika 1/2 teaspoon
dried sage Olive oil for pan frying
3 pounds fresh spinach 3 1/2 to 4 1/2 tablespoons unsalted butter Salt and pepper 1 1/2 tablespoons flour 1
cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn't * need * cream) 3/4
cup grated Swiss cheese 2 tablespoons fine,
dry breadcrumbs
2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4
cup panko (Japanese - style)
breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2
cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3
cups) salt to taste 8 ounces
dry garganelli or penne pasta
Stuffing: 1/2
cup chopped
dried figs 1/2
cup chopped canned artichoke hearts, excess moisture squeezed out 1/2
cup panko (Japanese)
breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1
cup rich chicken stock 2 tablespoons Cabot Salted Butter
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2
cup) 1/2
cup finely chopped pitted kalamata olives 1/2
cup Italian - seasoned
dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted
dry 1/2
cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
1.25
cups canned pumpkin (about one 15 oz can) 2 tbsp
dry whole wheat
breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1
cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2
cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
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
MEAT MIXTURE: 1-1/2 pound Lean Ground Beef 1/2
cup Seasoned
Breadcrumbs 2 teaspoons
Dry Mustard 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base) 4 dashes Worcestershire Sauce 1 Tablespoon Ketchup Salt And Pepper
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)
minced 1/2
cup plain
dried breadcrumbs 2 Tbsp.
1/4
cup whole - wheat panko
breadcrumbs 3 scallions, thinly sliced (optional) For the Yogurt Ranch: 1 1/2
cups nonfat plain Greek yogurt 1 teaspoon
dried parsley, crushed (Just use your fingers to crush the flakes.)
For meatballs * 1 tablespoon finely chopped onions 1/3
cup grated Parmesan plus more for serving 1/3
cup panko
breadcrumbs 1 garlic clove, minced 1/4 teaspoon
dried oregano 1/4 teaspoon
dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound
dried spaghetti Chopped fresh parsley for serving
Greek Turkey Meatballs Ingredients 1 1/4 lbs 93 % lean ground turkey 1
cup grated zucchini, liquid squeezed out * 2 slices whole wheat bread 1/4
cup seasoned
breadcrumbs 1 large egg, lightly stirred with a fork 2 - 3 cloves garlic, pressed or finely chopped 1/4 red onion, grated 1 tbsp
dry oregano 1/4
cup fresh parsley, chopped 2 tsp olive oil kosher salt and fresh pepper Nonstick cooking spray or olive oil for cooking 1 batch Tzatziki sauce (recipe below)
Add 1
cup of
breadcrumbs to a bowl, season with a 1/4 teaspoon of garlic powder, 1/4 teaspoon of
dried parsley and a 1/4 teaspoon of sea salt and mix everything together
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4
cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2
cup fine
dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste
Add 1/2
cup of all - purpose flour to a bowl, crack 1 organic egg with 1 tablespoon of organic milk into another bowl and beat together, and add a generous 1/2
cup of plain
breadcrumbs with 1 teaspoon of
dried rosemary into another bowl and mix together
Ingredients 2 tablespoons olive oil 1 bunch scallions, white and green chopped 4 medium zucchini or other summer squash, grated 2 garlic cloves, minced 3/4 to 1 teaspoon salt freshly ground pepper 1 teaspoon fresh thyme leaves from 3 - 4 sprigs (
dried works okay too) 1
cup fresh
breadcrumbs 4 eggs, beaten 3/4
cup grated aged gouda (about 3 ounces)
Breading: 1
cup plain
breadcrumbs 2 teaspoons
dried thyme 1 teaspoon salt Several dashes fresh black pepper
Add 1/2
cup of all - purpose flour to a bowl, add 1
cup of plain
breadcrumbs into a seperate bowl and season with a 1/4 teaspoon of sea salt and a 1/4 teaspoon
dried parsley, and mix it all together until well mixed, finally crack 1 organic egg into another bowl, season with sea salt and mix the egg, then add 1 tablespoon of organic milk and mix with the egg until well mixed
ingredients FOR THE SAUCE: 4
cups tomato juice 1
cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled, grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2
cup breadcrumbs 1/2
cup parsley leaves (finely chopped) 1 teaspoon
dried oregano 1 egg (lightly beaten) 1/3
cup Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4
cup Blue cheese (crumbled) 1/4
cup celery leaves (to garnish)
Burgers 1/2
cup panko (Japanese
breadcrumbs), or regular
dried breadcrumbs 1/4
cup whole milk 1/2 pound ground sirloin beef 1/2 pound ground pork 1/4 teaspoon freshly ground black pepper 1/4
cup finely chopped white onion 1/2 tablespoon soy sauce 1/2 teaspoon salt Sesame oil, for coating hands (about 2 tablespoons)
2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2
cup) tomato passata 2 tsp mixed
dried herbs such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper
dry breadcrumbs as needed
ingredients MINI TURKEY MEATBALLS: 1/2
cup breadcrumbs 1/3
cup milk 1 1/4 pound ground turkey (50/50 blend) 1/4
cup white onion (peeled, grated) 1 egg (beaten) 1 clove garlic (peeled, minced) 1 tablespoon parsley (finely chopped) 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 teaspoon Kosher salt 1/8 teaspoon freshly ground pepper TOMATO SAUCE: 1 tablespoon olive oil 1/2
cup yellow onion (peeled, finely diced) 2 cloves garlic (peeled, finely minced) 1 (28 - ounce) can San Marzano tomatoes (crushed with hands) 1 teaspoon
dried oregano 1/2 teaspoon
dried basil Kosher salt and freshly ground pepper (to taste) Mini Turkey Meatball Orzo Bake: 1 tablespoon olive oil 1 16 - ounce package
dried orzo 3
cups tomato sauce 25 - 30 mini turkey meatballs 1 and 1/2
cups mozzarella (grated, divided) 1/2
cup Parmigiano - Reggiano (grated) 1/4
cup parsley (roughly chopped, to garnish)
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 →
2 (16 ounce) packages firm tofu 3 tablespoons olive oil 2
cups diced onions 1
cup peeled and grated carrot 1 teaspoon
dried oregano 1 teaspoon
dried basil 1 teaspoon
dried dill 2⁄3
cup chopped walnuts 1
cup gluten free
breadcrumbs 2 tablespoons tahini 2 tablespoons miso 2 tablespoons Braggs Liquid Aminos 1 -2 tablespoon mustard (optional) 1 tablespoon ground chia 3 tablespoon water
6 firm plum tomatoes 1 red bell pepper, stemmed, seeded, and cut into 1 / 2 - inch strips 1 large onion, cut lengthwise into 1 / 2 - inch strips 2 small zucchini, halved lengthwise 2 tablespoons olive oil 1 tablespoon chopped fresh basil 1/2 teaspoon
dried thyme 1/2 teaspoon minced garlic 1 teaspoon kosher salt Freshly ground black pepper 4 large eggs 1/2
cup whole milk 1
cup shredded sardo or gruyère cheese 1
cup fresh
breadcrumbs 2 tablespoons grated Parmesan cheese
Beef and ricotta meatballs adapted from here, with Nigel's idea 1/2 large onion 2 large garlic cloves 300g beef mince 175g ricotta — I used homemade 1 large egg 3 tablespoons finely grated pecorino or parmesan 1 teaspoon table salt freshly ground black pepper 2 teaspoons
dried oregano handful of fresh parsley leaves, chopped 1/3
cup breadcrumbs Place onion and garlic in a food processor and process until finely chopped *.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1
cup unsweetened almond milk 3/4
cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2
cups breadcrumbs 1 Tablespoon each oregano, basil, and
dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta sauce of your choice, warmed 4
cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
4 scallions, thinly sliced 1/4
cup dried Italian
breadcrumbs 1/4
cup Dijon mustard 1 garlic clove, minced coarse salt and ground pepper
1 teaspoon olive oil 1 scant
cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons
breadcrumbs 2
cups vegetable broth 1/3
cup dry white wine A few dashes fresh black pepper Generous pinch of
dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4
cup capers with a little brine 3 tablespoons fresh lemon juice 4
cups arugula
1 large onion 2 fl oz (1/4
cup) natural yogurt 1 oz (1/4
cup) whole wheat flour 4 oz (1/2
cup)
dried whole wheat
breadcrumbs 1 tsp
dried oregano 1 tsp wheat germ
• Breading mixture (see recipe below) • 12 chicken drumsticks, skinless • 3 1/2
cups ice water • 1
cup plain low or non fat yoghurt • Spray oil Breading mixture: • 1
cup breadcrumbs • 3/4
cup all - purpose flour • 1 tbsp chia seeds • 1 tbsp paprika • 1/2 tsp garlic powder • 1/8 tsp coarsely ground pepper • Red (cayenne) pepper to taste • 1/2 tsp
dried thyme, crushed • 1/2 tsp
dried basil, crushed • 1/2 tsp
dried oregano, crushed
1/4
cup whole - wheat panko
breadcrumbs 3 scallions, thinly sliced (optional) For the Yogurt Ranch: 1 1/2
cups nonfat plain Greek yogurt 1 teaspoon
dried parsley, crushed (Just use your fingers to crush the flakes.)
3 Tbs Olive Oil 4 - 6 Cloves Garlic, minced (optional) 2 28 oz Cans Organic Tomatoes, blended 2 tsp Salt 4 tsp
Dried Italian Herbs Olive Oil, for drizzling 2 - 3 Medium Eggplants, peeled 8 - 10 Large Slices of Sourdough Bread 1
Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing) 1 - 2 Large, Ripe Tomatoes, fresh, for garnish Basil, for garnish
1
cup uncooked green lentils 3
cups vegetable broth or water 1/2
cup walnuts, chopped and toasted 1/2
cup sunflower seeds, toasted 3 tbsp flax seeds 1/2
cup water 2 tbsp olive oil 1 1/2
cups diced onion 3 cloves garlic, minced 1
cup diced celery 1
cup grated carrot 1/3
cup grated apple 1/3
cup raisins 1/2
cup rolled oats 3/4
cup breadcrumbs 2 tsp fresh thyme (or 1 tsp
dried thyme) salt & pepper, to taste red pepper flakes, to taste
Stir in a
cup or two of fresh, loose
breadcrumbs made from leftover
dried black - olive bread, and a half
cup of fresh, grated, Sartino BelleVitano raspberry cheese.