SEASONED BREAD CRUMBS
Posted for Zaar World Tour 2005. Quick & easy way to make fine breadcrumbs homemade! Not that I think these are uniquely Irish bread crumbs, but I was glad to have come across a recipe for homemade seasoned bread crumbs in The New Irish Table and thought many of you would be too. Any bread should work with this recipe, but the recipe specified baguette. Instructions for using toasted bread instead of dried are my own. Toasting instructions should be reduced for thinner sliced bread (less than 3/4-1 inch). I tried this recipe using toasted sourdough bread and my only recommendation is that you process in batches. Otherwise, outcome was fantastic!
Provided by Kumquat the Cats fr
Categories Grains
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- If using fresh baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10-12 minutes. Let cool slightly and cut into cubes.
- Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15-20 seconds, or until the mixture is ground into fine crumbs.
E-Z SEASONED BREAD CRUMBS
If you are using this for breading such as Salisbury Steaks etc, use 1/2 the amount of crumbs and you will have a stronger spicier mix.
Provided by Aroostook
Categories European
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F).
- Crumble and grate until into crumbs.
- Let dry again.
- Add rest of the ingredients.
SEASONED BREAD CRUMBS
Our Test Kitchen came up with this good-for-you alternative to high-sodium packaged bread crumbs, using garlic powder and a handful of dried herbs. The crumbs make a savory topping for casseroles and a crispy coating for pork, chicken and fish.
Provided by Taste of Home
Time 15m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a blender or food processor; cover and process until fine crumbs form. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 350° for 8-12 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.
Nutrition Facts :
SEASONED BREAD CRUMBS
Steps:
- Preheat the oven to 300°F.
- Cut the bread into 1-inch cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10 to 15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.
- Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.
- Store in an airtight container for up to six months.
SEASONED BREADCRUMBS
This recipe for seasoned breadcrumbs is from Sal Scognomillo of Patsy's Italian Restaurant.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Place bread in the bowl of a food processor; process until fine crumbs are formed. Transfer crumbs to a large bowl along with cheese, parsley, oregano, and garlic; stir to combine. Gradually stir in olive oil until well combined. Season with salt and pepper. Store, refrigerated, in an airtight container, up to 5 days.
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