Herb Breadcrumbs Recipes

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ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS



Roasted Brussels Sprouts with Lemony Herb Breadcrumbs image

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

2 pounds Brussels sprouts, washed, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 clove garlic, smashed
1/3 cup panko breadcrumbs
1/2 teaspoon chopped fresh thyme
Pinch of crushed red pepper
Finely grated zest of 1 lemon, plus juice of 1/2 lemon
1 teaspoon chopped fresh parsley

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



Herbed Bread Crumbs image

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

2 tablespoons fresh finely chopped flat-leaf parsley
1 teaspoon fresh thyme, leaves
2 cloves garlic
4 tablespoons olive oil
2 ounces panko breadcrumbs (Japanese bread crumbs)

Steps:

  • Place all ingredients in the bowl of a small food processor; process until fine crumbs are formed.

BUTTERY HERB BREADCRUMBS



Buttery Herb Breadcrumbs image

Provided by Marcela Valladolid

Time 15m

Yield 4 cups

Number Of Ingredients 5

About 8 cups cubed stale or leftover Italian bread
6 tablespoons unsalted butter
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1/4 cup grated Parmesan

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



Herb-and-Garlic Rye Breadcrumbs image

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

1/2 loaf country-style rye bread, cut into 1-inch pieces (about 1 cup)
1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 sprigs rosemary
4 sprigs thyme
4 cloves garlic crushed
Kosher salt

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



Italian Herb Bread I image

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

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

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



Herb Crusted Halibut image

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

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

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



Roasted Fish With Lemon, Sesame and Herb Breadcrumbs image

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

2 tablespoons toasted sesame seeds
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves, coarsely chopped
2 teaspoons lemon zest, lemon cut into wedges for serving
Kosher salt and black pepper
1 cup panko bread crumbs
4 tablespoons unsalted butter, melted
4 (4 to 6-ounce) trout fillets or 2 whole butterflied trout

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



Herb Breadcrumbs image

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

1 (8-ounce) fresh French baguette, torn into 2-inch pieces
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, melted

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



Shrimp Scampi and Pasta with Herb Breadcrumbs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Kosher salt
2 tablespoons unsalted butter
2 cups panko breadcrumbs
2 tablespoons finely chopped chives
2 teaspoons finely chopped oregano
1/2 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
2 pounds large shrimp (16-20 count), peeled and deveined
Kosher salt and freshly ground black pepper
12 cloves garlic, finely chopped
1 shallot, finely chopped
1 cup dry white wine
1/4 cup freshly squeezed lemon juice (from 1 to 1 1/2 lemons)
Pinch red pepper flakes
Pinch dried oregano
4 tablespoons (1/2 stick) unsalted butter, cut up
3/4 cup loosely packed fresh flat-leaf parsley, chopped
12 ounces capellini

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



Garlic Breadcrumbs image

Categories     Bread     Garlic     Bake

Yield makes a little over 1 cup

Number Of Ingredients 4

1 pound stale bread, sliced
1/4 cup extra-virgin olive oil
2 cloves garlic, smashed with a knife
Kosher salt

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



Fresh Herb Bread image

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

1 cup water, plus
2 tablespoons water
2 tablespoons margarine or 2 tablespoons butter, softened
3 cups flour
2 teaspoons chopped fresh sage leaves
1 tablespoon chopped fresh basil leaf
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley
3 tablespoons dry milk
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons yeast

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



Seasoned Bread Crumbs image

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

4 ounces Italian bread, cubed
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

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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