ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS
Golden brown Brussels sprouts get tossed with lemon juice and topped with crunchy panko seasoned with garlic, thyme, parsley and lemon zest.
Provided by Food Network Kitchen
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
- Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
- Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
- Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.
HERBED BREAD CRUMBS
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes enough for 1 roast chicken
Number Of Ingredients 5
Steps:
- Place all ingredients in the bowl of a small food processor; process until fine crumbs are formed.
BUTTERY HERB BREADCRUMBS
Provided by Marcela Valladolid
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
HERB-AND-GARLIC RYE BREADCRUMBS
Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).
Provided by Rich Torrisi and Mario Carbone, Carbone, NYC
Yield Makes about 1 1/4 cups
Number Of Ingredients 7
Steps:
- Spread out bread pieces on a rimmed baking sheet and let sit at room temperature until dried out, 1-2 days.
- Place bread in a large resealable plastic bag and seal. Place in another bag, seal, and wrap in a kitchen towel. Using a rolling pin or meat pounder, smash to fine irregular crumbs.
- Heat oil and butter in a medium skillet over medium until butter begins to foam. Add rosemary, thyme, and garlic; cook, tossing, until fragrant, about 1 minute. Add 1 cup breadcrumbs and cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to paper towels and let drain. Remove herbs and garlic; season with salt. Let cool.
- Breadcrumbs can be dried out and crushed 1 month ahead. Freeze airtight.
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
ROASTED FISH WITH LEMON, SESAME AND HERB BREADCRUMBS
Trout is an ideal weeknight dinner because its thin fillets cook in minutes. All it really needs is some butter and lemon, but an herb-panko mixture adds freshness and crunch. The breadcrumb mixture is inspired by za'atar, a spice blend that includes sesame seeds, dried herbs and tart-citrusy sumac. Using fresh thyme and oregano instead of dried herbs, and lemon zest in place of dried sumac yields a brighter final dish. If you want to use dried za'atar, swap in 3 tablespoons of the blend for the first four ingredients. Serve the fish alongside rice, a green salad, boiled potatoes or braised chickpeas. The fish roasts in about the same time as string beans, broccolini or snap peas would, so you can also roast vegetables on a second baking sheet while the fish cooks.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 450 degrees. In a medium bowl, combine the sesame seeds, thyme, oregano, lemon zest, 3/4 teaspoon salt and a few grinds of pepper. Rub the mixture between your fingers until the herbs are bruised and fragrant. Stir in the bread crumbs and butter until combined.
- Season the trout with salt and pepper and place on a parchment-lined baking sheet, skin-side down. Spoon the bread crumbs evenly over the fish and bake until the fish is opaque and the bread crumbs are golden, 10 to 12 minutes. Serve with lemon wedges alongside.
HERB BREADCRUMBS
Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 6 1/2 cups
Number Of Ingredients 9
Steps:
- Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.
SHRIMP SCAMPI AND PASTA WITH HERB BREADCRUMBS
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Bring a 6- to 8-quart soup pot of generously salted water to a boil.
- For the topping: In a large stainless steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter, and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chives, oregano and lemon zest. Season to taste and set aside.
- For the pasta: Meanwhile, heat the oil in a large saute pan over high heat until shimmering. Season the shrimp all over with salt and pepper. Add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the garlic and shallot to the pan and cook for 1 minute. Add the wine, lemon juice, pepper flakes and oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
- Add the capellini to the boiling water and cook until just tender, about 4 minutes. Reserve 1 cup of the cooking water and transfer the capellini to a colander to drain. Toss the capellini with the shrimp and parsley, adding some of the pasta water if necessary to keep it moist. Transfer to a large serving bowl or into small bowls as individual servings.
- Top with herb breadcrumbs.
GARLIC BREADCRUMBS
Steps:
- Preheat the oven to 350°F.
- Place the bread slices on a baking sheet and bake until lightly toasted and dry, 10 to 12 minutes. While the bread toasts, place the olive oil and garlic in a sauté pan and set over low heat. Cook gently, allowing the garlic to infuse the oil.
- When the bread slices are toasted, place in a food processor and pulse until finely ground. Add the crumbs to the garlic oil and stir gently until coated. Season to taste with salt and cook for 2 to 3 minutes, or until the oil is absorbed. Remove the garlic cloves. The crumbs will keep in an airtight container at room temperature for about 2 weeks.
FRESH HERB BREAD
Make and share this Fresh Herb Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Measure carefully, placing all ingredients in bread machine pan in.
- the order recommended by the manufacturer.
- Select Basic/White cycle.
- Use Medium or Light crust color.
- Remove from pan and cool on wire rack.
- *Recommend using bread machines with 9-cup or larger bread pan for.
- this recipe.
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 :
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