Place the cornstarch in one bowl, the eggs beaten with water in another, and the remaining 1 1/2
cups breadcrumbs in another.
Not exact matches
Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4
cup of sauce
in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the
breadcrumbs.
In order to make the muffins, you'll need 16 ounces of macaroni elbows, 16 ounces of Cabot Extra Sharp Cheddar, one
cup of Panko
breadcrumbs or cornbread, Cabot Salted Butter, all - purpose flour, and hot milk.
In another bowl or shallow dish (like a pie plate), measure out 2
cups of Italian
breadcrumbs.
Place 1/2
cup of pecan halves
in the bowl of a food processor, pulse until they are the texture of course
breadcrumbs.
* 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.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice
in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2
cup plain
breadcrumbs vegetable oil for grilling
Stir
in crabmeat, 1/2
cup breadcrumbs, red peppers, green onions and pecans until well blended.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1
cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3
cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter
in a food processor until the mixture resembles fine
breadcrumbs.
Place remaining 1/2
cup breadcrumbs on a plate or a pie plate, coat patties
in breadcrumbs.
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
From here, you can either heat them through for another 15 minutes on the stove, then finish with the
breadcrumbs, or add an additional
cup of water / broth, scatter that
breadcrumbs on top and bake it
in a 350 °F oven for 20 minutes until the sausage is heated through.
In another bowl, mix together
breadcrumbs, 1
cup Parmesan, and Italian seasoning.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced
in half 2 tablespoons
breadcrumbs (plain or seasoned) 2
cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed and drained)
Take a mound of the chickpea mixture (roughly 1/3
cup) and form patties; then dip both sides
in the
breadcrumb mixture.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh
breadcrumbs Cook the macaroni
in a pot of boiling salted water until it is al dente, 7 to 9 minutes.
Fennel Romano Coins and Salad 1 medium fennel bulb, trimmed, fronds reserved, coarsely grated on box grater (about 1
cup) 1/2
cup fresh
breadcrumbs (I used sourdough whizzed
in mini chopper) 1/4
cup grated Pecorino Romano cheese 1 egg, lightly beaten 1 garlic clove pressed 1/4 teaspoon ground black pepper
1-1/3
cups grated Parmesan cheese, pulsed
in a food processor until about the same consistency as the
breadcrumbs
Mix the remaining 1/3
cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder
in a small bowl until the
breadcrumbs are coated with oil.
Stir
in corn and 1/4
cup breadcrumbs.
ingredients SICILIAN MEATBALLS 1 1/2
cups panko
breadcrumbs (soaked
in milk) 3/4...
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
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 →
If I was going to play around with it, I'd prepare everything wtihout the walnuts, then stir
in about 1/2
cup breadcrumbs to start, then more as needed to get the mixture sticky enough to shape into balls.
In a medium bowl, combine the 2 1/2
cups of the cooked quinoa, eggs,
breadcrumbs, green onions, garlic, pistachios, cherries, feta cheese, salt and pepper.
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut
in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to tast
in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4
cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE -
IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to tast
IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2
cup English mustard 1/4
cup extra-virgin olive oil 2
cups panko
breadcrumbs 1/4
cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
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.
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 *.
Servings 4 servings Ingredients 4 skin - on salmon fillets (approximately 6 oz each) 1 lb baby potatoes, cut
in half 1 lb Brussels sprouts, cut
in half 1/2
cup chopped hazelnuts 1/4
cup panko
breadcrumbs 1 tablespoon chopped fresh parsley 3 tablespoons Dijon mustard 1 tablespoon honey Lemon zest Salt Black pepper Vegetable oil Olive oil 1 lemon, cut into wedges
1 egg beaten
in a large bowl 1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats) 1/2
cup finely chopped white onion or shallots 1/4 to 1/2
cup plain
breadcrumbs (start with 1/4
cup - if the mixture looks too moist, mix
in more) 1/4
cup catsup or more depending on the mixture 1/2
cup well drained green chiles, or green chile salsa drained very well and squeezed
in a paper towel Ground black pepper and a little salt
Combine ground chicken, egg, garlic, onion powder, Italian seasoning, crushed red pepper flakes, whole wheat
breadcrumbs, 1/4
cup of marinara sauce, grated Parmesan cheese, and spinach
in a medium size mixing bowl.
Transfer the pureed eggplant to mixing bowl and add
in 2 cloves minced garlic, 1/2 teaspoon fresh thyme, 1 teaspoon fresh sage, 2 tablespoons fresh basil, 1 1/2
cup breadcrumbs, 2 ounces of Parmesan, and 2 eggs, beaten.
For burgers, mix ground turkey,
breadcrumbs, onion, cayenne, sugar, and 1/3
cup sauce
in a bowl until just combined.
Once the risotto is cooled, stir
in the clams and crab mixture, the eggs, the Parmesan cheese, and 1/2
cup breadcrumbs and stir to combine.
To make this fun soup a THM: S dish, use almond flour instead of
breadcrumbs in the meatballs, and at most 1/2
cup of carrots.
1
cup fine
breadcrumbs (I toasted 2 pieces of wheat bread and pulsed
in the blender) or 1
cup cooked brown rice to make it gluten free
What's
in it: 1 medium eggplant, cut into 1/4 inch thick «fries» (* removing the skin is optional, it can be slightly bitter but I like it) 1 egg + 1 egg white, lightly beaten 3/4
cup panko
breadcrumbs (whole wheat if possible) 1/4
cup parmigiano reggiano (parmesan), grated 1 teaspoon garlic powder 1 teaspoon oregano salt and pepper to taste optional: red pepper flakes, cuz I put them
in almost everything marinara sauce for dipping
Place
breadcrumbs and 1/4
cup cheese
in a second shallow bowl or dish.
1-1/2
cups Paleo
breadcrumbs (I ground up almond flour bread slices, but you can buy Paleo crumbs
in a lot of markets now)
Combine tuna,
breadcrumbs, 1/4
cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion and 1/4 teaspoon Old Bay seasoning
in a medium bowl, breaking up any larger pieces of tuna until the mixture is uniform and holds together.
I edited a bit: 1 extra egg, 1
cup breadcrumbs instead of 1/2 and a splash of marinara
in the mix.
Chicken Ingredients: 4 thin chicken cutlets (2 breasts sliced
in half and pounded) 1
cup flour 1 egg, beaten 1
cups panko
breadcrumbs 1
cup plain
breadcrumbs 1 teaspoon lime zest 1 teaspoon lemon zest 1 teaspoon blood orange zest 2 tablespoons blood orange juice olive oil
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.
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.