Herb Breadcrumbs Recipes
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.
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.
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.
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
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