How To Make Seasoned Bread Crumbs Recipes

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E-Z SEASONED BREAD CRUMBS



E-Z Seasoned Bread Crumbs image

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

4 cups plain breadcrumbs (make your own)
1 teaspoon parsley flakes (crushed)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon oregano or 1/2 teaspoon italian seasoning, crushed
1/2 teaspoon pepper
1 teaspoon salt

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 BREADCRUMBS



Seasoned Breadcrumbs image

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

1/2 small loaf day-old Italian bread (about 1/2 pound), cut into large pieces
3 tablespoons freshly grated Parmigiano-Reggiano cheese
1/4 cup finely chopped fresh flat-leaf parsley
Pinch of freshly chopped oregano
1 clove garlic, finely chopped
3 tablespoons olive oil
Coarse salt and freshly ground black pepper

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.

SEASONED BREAD CRUMBS



Seasoned Bread Crumbs image

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

5 -6 slices stale bread (baguette) or 5 -6 slices fresh bread, cut into 1/2 inch cubes (baguette)
1 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
salt and pepper

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.

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 :

SEASONED BREAD CRUMBS



Seasoned Bread Crumbs image

Categories     Bread     Dinner

Yield makes 3 cups

Number Of Ingredients 6

1 loaf day-old bread
2 tablespoons dried thyme or oregano
2 tablespoons dried basil or parsley
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

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.

ITALIAN BREADCRUMBS



Italian Breadcrumbs image

If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.

Provided by Whats Cooking

Categories     Grains

Time 5m

Yield 1 cup

Number Of Ingredients 8

1 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Steps:

  • Combine all ingredients in a small bowl, tossing to blend thoroughly.
  • Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

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