Take 4
tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.
Because the cornmeal is mostly just in there for texture, I'd suggest either omitting it entirely, or swapping it out for
another tablespoon of bread crumbs instead.
Not exact matches
Despite weighing carefully, my base was more like
bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml»
of syrup in the base but much more vague «
tablespoons» in the chocolate??)
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
Melt 2
tablespoons of butter and toss it with the
bread crumbs.
In a large saute pan, melt 3
tablespoons of butter, add the
bread crumbs and stir to coat the
bread pieces with the melted butter.
I mix garlic powder, herbs and few
tablespoons of Sicilian
bread crumbs in the cracker meal...
-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g whole wheat
bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1
tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
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)
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
Melt the remaining 2
tablespoons of butter, combine them with the fresh
bread crumbs, and sprinkle on the top.
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
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
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
Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeño, 1/4 teaspoon cumin, 1
tablespoon of the fresh oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, the
bread crumbs, and the egg.
In a large bowl, combine the
bread crumbs, Parmesan, a
tablespoon of the Italian seasoning, garlic powder, eggs and milk and stir until well combined.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest
of 1/2 lemon 3
Tablespoons psyllium husk 1
Tablespoons chopped thyme 1
Tablespoons dried oregano 1
Tablespoons diced chive 1 cups GF
bread crumbs * or gluten free oats 1/2 cup water 1
Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe from Oh She Glows!)
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko
bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
3/4 cup freshly made
bread crumbs from whole wheat
bread (just throw a piece
of bread in the food processor) 1/3 cup chopped toasted pecans 1
tablespoon olive oil 1/3 cup finely chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4
of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
I left out the
bread crumbs, used half a cup
of walnuts and 1/4 cup dried cranberries in the «meat» as well as cooking the lentils with a
tablespoon of dried rosemary and 3 bay leaves and adding 1/2 tsp cumin and ginger and 1/2 tbsp
of Braggs Liquid aminos and Worcestershire sauce.
I also added about a
tablespoon of olive oil and the resulting
bread is a beautiful yellow with a tighter softer
crumb than the original recipe.
Toss
bread crumbs with parsley, a pinch
of salt and pepper, and a
tablespoon of olive oil in measuring cup or small bowl.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8 cup dried
bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4
tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
12 ounces tempeh 1 (15 ounce) can black - eyed peas 2 cloves garlic 1 teaspoon dried thyme 2 teaspoons dried oregano 1/2 teaspoon paprika Several pinches
of freshly ground black pepper 1
Tablespoon soy sauce 1
Tablespoon tomato paste 1
Tablespoon balsamic vinegar 1/4 cup whole wheat
bread crumbs 1/4 teaspoon salt
200 grams
of spaghettini, or other long, thin pasta that you have on hand 3
tablespoons of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets, minced 2 large red, orange and / or yellow bell peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and minced 1/4 cup panko, or dried
bread crumbs 1/4 cup grated Parmiggiano Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
Combine the
bread crumbs, nutritional yeast, parsley, garlic, lemon zest, salt, pepper, and 2
tablespoons of the oil in a bowl.
All you need is
bread crumbs or cracker
crumbs (I used cracker
crumbs I had on hand) a little grated parmesan / romano cheese and a few
tablespoons of butter.
8 ounces angel hair pasta [I use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup dried
bread crumbs 2 teaspoons lemon zest 2
tablespoons chopped parsley, divided salt & pepper to taste 2
tablespoons grated parmesan cheese 3 large or 5 small cloves garlic, minced Juice
of 1 lemon
1 1/2 pounds salmon, skin removed & cut in 1 inch cubes 1
tablespoon tarragon mayonnaise (recipe below) Zest
of 1 lemon 1 teaspoon dijon mustard 1 teaspoon capers, drained from liquid 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/4 cup panko
bread crumbs 3
tablespoons green onion, finely sliced 3 Hamburger buns, toasted Red leaf lettuce for assembling
1 1⁄2 cups (5 oz / 150 g) dry
bread crumbs 1 1⁄4 cups (10 fl oz / 300 ml) soy cream 2 1⁄2 cups (20 fl oz / 600 ml) soy milk 2⁄3 cup (4 oz / 120 g) fine or coarse semolina 1⁄2 cup (3 1⁄2 oz / 100 g) superfine (caster) sugar 1
tablespoon orange flower water edible petals, to serve for the syrup 1 cup (7 oz / 200 g) superfine (caster) sugar 2 lemon leaves juice
of 2 lemons
In another bowl combine the quinoa, mashed cannellini beans,
bread crumbs, egg, salt, pepper and 4
tablespoons of the buffalo sauce.
3
tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1
tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2
tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt
bread crumbs (or
bread crumbs of choice) 1 to 2
tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
3
tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1 onion, finely diced, divided 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot
of red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup fine fresh
bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5
tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon dried hot red pepper flakes (optional)
Coat chicken breasts in 1
tablespoon of olive oil and then dip and coat in dish
of bread crumbs.
His grandmother's recipe calls for breadcrumbs, which I don't use, so I just throw in a couple
tablespoons of ground chia seeds (per pound
of meat) in place
of bread crumbs.
1/2 cup packed light brown sugar 1 cup ketchup 1
tablespoon Worcestershire sauce 1 1/2 pounds ground beef chuck 2 cloves garlic, minced 1
tablespoon Worcestershire sauce 1/2 cup milk 2 large eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 package
of dry onion soup mix 1/4 teaspoon ground ginger 3/4 cup Italian
bread crumbs
1/2 cup fresh
bread crumbs (I make
crumbs from Ezekiel
bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4
tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans
of lentils, drained, rinsed (or equivalent cooked from scratch) 2
tablespoons dry red vegan wine 2
tablespoons soy sauce or Bragg's Liquid Aminos 4
tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash
of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped
10 pounds
of chicken pieces with bones and skin, such as thighs or breasts 6
tablespoons arrowroot starch 5 eggs, beaten or 1 1/2 cup
of carrot or squash purée 6 cups
bread crumbs or corn
bread crumbs 2 teaspoons salt
In contrast, a 1 -
tablespoon serving
of bread crumbs has a little more than 10 grams
of carbohydrates per serving.
It's easy: Cup
of bread crumbs, cup
of almond meal in a skillet with about a
tablespoon of coconut oil.
Toss 2 cups fresh
bread crumbs (made in the food processor from a good European - style loaf) with 2
tablespoons melted butter and a light sprinkling
of salt.