Unfortunately, I used 1/2
cup of bread crumbs and coconut flour — so not entirely low carb.
It's easy:
Cup of bread crumbs, cup of almond meal in a skillet with about a tablespoon of coconut oil.
You can add 1
cup of bread crumbs to the top of this dish before placing in oven to give it an extra crunch if you do not follow a Gluten Free diet.
Stir in 1
cup of the bread crumbs, shape the mixture into cakes using 1/4 cup measure, and dredge the cakes in the remaining 2 cups of bread crumbs, coating them thoroughly.
Trust me when I say that.375 of
a cup of bread crumbs is not enough for this recipe.
Add eggs, 1
cup of bread crumbs, season with salt and pepper and mix to combine.
Unfortunately, I used 1/2
cup of bread crumbs and coconut flour — so not entirely low carb.
Beat 1 egg in a bowl and add about 1/4
cup of bread crumbs in another, dip a thick circular piece of goat cheese in the egg and then coat it well with the breadcrumbs
Place the remaining 1/4
cup of bread crumbs into a small bowl.
In a large mixing bowl, combine the beef, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4
cup of the bread crumbs.
Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4
cup of the bread crumbs to the vegetable mixture.
Add in 1 1/2
cups of the bread crumbs and 1 3/4 cups of the cheese.
Not exact matches
For the
breading, I mixed together the following ingredients: 1
cup of pork rind
crumbs (I pulse the pork rinds in a food processor until they turn to
crumbs) 1 Tbsp Italian seasoning (no salt added) The following ingredients while also be needed for this recipe: 1...
1/4
cup extra virgin olive oil 2 skinless boneless chicken breasts, cleaned and pounded thin 2 sections
of Laughing Cow Cheese (regular, light, or herbed) 2 teaspoons Italian seasoning 1/2
cup of your favorite
bread crumbs Salt and pepper to taste
Meanwhile, in a medium bowl, mix together
bread crumbs, garlic, basil, pepper, 1/4
cup of the grated Parmesan and oil.
I used exact liquid amount but added around 1/4
cup of wheat
bread crumbs and the consistency was thick.
3 strips
of bacon 6 medium shrimp 1/4
cup of cheddar cheese 1/2
cup seasoned
bread crumbs 1 large clove
of garlic, chopped 1 Tablespoon
of grated Parmesan cheese 1 Tablespoon
of melted butter
Ingredients 2
cups leftover mushroom risotto or any other leftover risotto, cold 10 - 12 approximately 1 cm pieces
of mozzarella 2 eggs 1 tablespoon milk 2
cups bread crumbs oil for frying
-- 1 can mixed beans (I used Scarpone's which was composed
of a melange
of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1
cup panko
bread crumbs (I know this is quite the range but it really depends on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount
of truffle salt)
1 - 1 / 4
cup bread crumbs (or 3 slices
of slightly stale
bread made into
crumbs with grater or food processor)
* The first time I made this, I did not have a squash with a particularly hollow core, so when I dumped the
bread crumbs into the squash along with the cheese, it solidified into a cheese ball... So, if you choose to roast one giant pumpkin, you can serve it with the broth, just put in no more than 1/2 c
of breadcrumbs and 1/4 c
of cheese per
cup of broth.
1 pound ground turkey breast 1/4
cup panko
bread crumbs 2 TBS milk 1 egg 1 tsp cilantro 1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red bell pepper 1/4 jalepeno olive oil four slices
of your favorite cheese four buns
2 chicken breast halves, pounded thin 1 egg, beaten 1/4
cup grated parmesan 1/4
cup bread crumbs salt and pepper A few pinches
of dried herbs (Italian seasoning works well) 1 Tbsp.
I added about 1/2
cup of low fat cottage cheese and used panko for the
bread crumbs.
2 boneless, skinless chicken breasts 1/2
cup Italian style
bread crumbs 1/2
cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch
of crushed red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Mix ground turkey,
bread crumbs, egg, salt, pepper and 1/2
cup of the pasta sauce together completely.
1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3
cup dry
bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3 tablespoons extra-virgin olive oil, divided 4
cups mesclun (mixed baby salad greens — about 2 ounces)
Add broccolini, half
of the
bread crumbs and 1/2
cup grated cheese.
Ingredients 1
cup cracked farro porridge 1/2
cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2
cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4
cup Japanese panko
bread crumbs Salt to taste Olive Oil 2 to 3 bunches
of fresh salad greens, washed and ready to serve Method... Continued
Mix the cooked garlic and sprout mixture along with 1
cup of whole milk ricotta, 1/2
cup of Panko
bread crumbs, 1
cup of parmesan cheese, 1 tablespoon
of dried thyme, 1 tablespoon
of dried basil, 1 teaspoon
of dried marjoram and 1 teaspoon
of dried sage.
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves
of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain
bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful
of dried cranberries salt and pepper 1 egg, beaten
1 can cream
of onion soup 2
cups water or chicken stock 1 1/2
cups shredded Cheddar cheese 1/2
cup Huntsman cheese, crumbled 3
cups cooked elbow macaroni 4 tablespoons buttered
bread crumbs 2 tablespoons sweet yellow onion, chopped 1 tablespoon pimiento, finely chopped 1 tablespoon chives, finely chopped
In a mixing bowl, combine the zucchini, mushroom, basil, diced chiles,
bread crumbs and 1/4
cup of the grated cheese.
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh sage leaves, minced 1/2
cup sliced, pitted Kalamata olives (I left them out this time) Squeeze
of fresh lemon juice 1/2
cup toasted
bread crumbs, or more if needed (I used Panko
bread crumbs) Salt Fresh ground pepper
1/2
cup brine - cured black olives, rinsed, drained, and pitted 2 teaspoons drained capers 1 small garlic clove, chopped 1/2 teaspoon finely grated fresh lemon zest 2 (6 1/2 - ounce) jars marinated artichokes, drained, reserving marinade, and chopped 1/3
cup mayonnaise 2 (6 - ounce) cans tuna in olive oil, drained and any large chunks broken into smaller pieces 4 (7 - inch - long) ciabatta rolls or other crusty rolls with soft, chewy
crumb - or two mini loaves
of crusty
bread 3/4
cup fresh flat - leaf parsley leaves
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or
bread crumbs, or panko
crumbs)
A slice
of good - quality white
bread (used Italian
bread) 1/3
cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored
bread crumbs, spread on a plate (processed about 3 - 4 large Italian
bread slices) Vegetable oil
Ingredients: 1
cup of lentils 1 handful
of finely chopped walnuts 1/2 red onion, finely chopped 1 handful
of oyster mushrooms, finely chopped 1/4
cup nutritional yeast 1/8
cup gluten free
bread crumbs Good sprinkle
of salt and pepper Olive oil for sautéing
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf
bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop
of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves, minced 1/4
of a yellow onion, finely diced 1 tablespoon
of dried parsley or 10 - 12 fresh leaves, minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried oregano or I used a handful
of fresh lemon oregano minced 1 egg 1/2
cup of Panko
bread crumbs
I ran out
of graham crackers, so the other
cup was
of bread crumbs I had in the pantry!
I used
bread crumbs and instead
of egg I got a hand full
of flax seed and about a
cup and a half
of water and boiled them until it had a jelly conistensy.
One slice
of fresh
bread makes about 1/3
cup dry
crumbs.
2 lbs ground chicken 1
cup soft
bread crumbs (from about 3 pieces
of bread) 1 tbsp oregano 1 tbsp basil 2 tbsp minced onion flakes 1 tbsp garlic powder 1 tsp salt 1/2 tsp pepper 1/2
cup water 2 eggs 2 heaping tbsp tomato paste chili sauce, for dipping
Fill the first with 1/2
cup flour, the second with a well - blended mixture
of unsweetened plant milk, cornstarch and salt, and the third with panko
bread crumbs.
Place the artichoke halves sliced - side up in a 9 - by -13-inch baking dish, and then fill the
cups with some
of the
bread crumb mix.
I melted 1 teaspoon
of butter and cooked 1/2 a
cup of Panko
bread crumbs until browned - it gave the topping an extra flavor
Add 1/2
cup of Panko
bread crumbs, 1/4
cup of Parmesan cheese and juice from the other lemon half to a small mixing bowl and mix well.
Make the chicken Parmesan: In a small bowl, whisk together the panko
bread crumbs with 1/4
cup of the grated Parmesan and the dried oregano.
I then added about 1/2 a
cup of Panko
bread crumbs.