Herbed Bread Crumbs Recipes

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BAKED SEABASS WITH HOMEMADE GARLIC BUTTER AND HERB BREAD CRUMB TOPPING

Provided by Dave Lieberman

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Baked Seabass with Homemade Garlic Butter and Herb Bread Crumb Topping image

Steps:

  • Preheat oven to 350 degrees F.
  • Pulse the bread in a food processor to get slightly coarse bread crumbs.
  • Coat a casserole dish just large enough to hold the fillets with 1 tablespoon butter. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
  • Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
  • Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
  • Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.

5-ounce sourdough bread or other leftover bread
1 tablespoon butter, plus 1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves

GRILLED MUSSELS WITH HERBED BREAD CRUMBS

Provided by Alex Guarnaschelli

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8



Grilled Mussels with Herbed Bread Crumbs image

Steps:

  • I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
  • Preheat the grill or grill pan to medium.
  • Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to "melt" into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
  • When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.

1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and "pressed"
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, "beards" removed
1 or 2 lemons, halved

SIMPLE GARLIC & HERB BREAD CRUMBS

i didn't have any bread crumbs in the house the other night and i wanted to make my baked pork stew meat with garlic rice. so yup you guessed it i made my own. not real hard to do but it made my pork even tastier than when i use the store bought crumbs so here it is .

Provided by michelle 'FLAME' kelley

Categories     Other Breads

Time 1h50m

Number Of Ingredients 4



simple garlic & herb bread crumbs image

Steps:

  • 1. heat oven to 450, prepare three to four cookie sheets with a light spray of non stick or use a thin smear of crisco. set aside.
  • 2. take each slice of bread and place on cookie sheets. when oven is preheated place sheets in oven but watch carefully as to not burn. you want to toast the breading but not burn it.
  • 3. once toasted on both sides to a golden brown remove from oven . reduce heat to 350
  • 4. melt butter either in microwave or on stove top. once completely melted stir in all the seasonings mentioned above. you can cut the salt out completely if you want to lower sodium.
  • 5. mix the seasoning and butter well. then lightly brush both sides of the bread with the seasonings. place back on cookie sheets and back into your lower heated oven. bake for another ten minutes on both sides. the bread will turn a dark brown but you don't want to burn the bread so be careful.
  • 6. shut your oven off and let cool with bread in the oven. open your oven door as to release the heat quicker. this will take about a half hour. let your toast cool but insure that your toast is dry on both sides of the bread. if not, turn your oven back on to 200 degrees. place toast back on sheets and back in the oven. this time let them sit in the cooler oven till the center of the bread is dry.i usually bring it to temp by preheating then shut the oven off. and with the door closed this time i let the oven cool again. once this is done and the bread is completely dry in the center i then place my bread in my food processor by breaking the bread into chunks and grinding it into coarse crumbs.
  • 7. the crumbs will stay fresh in a airtight container up to a week. do not place in the fridge as this will make the crumbs soggy and now be of any use.
  • 8. 18 slices of bread made enough seasoned crumbs to coat heavily four pounds of pork stew meat large chunks. with about 1/2 cup left over for something else.

1 large loaf of bread any kind really. i used rye and white
2 Tbsp minced garlic
1 Tbsp of each of the following, black pepper, sea salt,garlic powder,onion powder,basil,oregano,cumin,sage and chicken seasonings
2/3 c melted butter, not margarine

MUSSELS WITH HERBED BREAD CRUMBS

Categories     Herb     Bake     Parmesan     Mussel     Gourmet

Yield Makes 8 first-course or hors d'oeuvre servings

Number Of Ingredients 10



Mussels with Herbed Bread Crumbs image

Steps:

  • Preheat oven to 450°F.
  • Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
  • Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
  • Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
  • Cool slightly and brush salt from bottoms of mussel shells before serving.

1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
2 large garlic cloves, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
56 mussels (1 1/4 pound; preferably cultivated),cleaned and steamed , using half white wine and half water, then shucked, reserving 56 half shells
2 cups kosher salt
Accompaniment: lemon wedges

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



Herbed Bread Crumbs image

Steps:

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

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)

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



Herb Breadcrumbs image

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.

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

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories     dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12



Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

Steps:

  • Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
  • In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
  • Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
  • Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH

This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you'll never do it any other way. You don't need a thermometer or any other special equipment - just patience and a careful eye. In exchange, you're rewarded with caramel-sweet shallots that crunch, then melt between your teeth. Next, rosemary, sage and stale bread crumbs take turns in the oil, crisping as they cool. Then, they're tossed with chopped parsley, thyme and a little flaky salt. From the moment the mixture is done, you won't be able to stop eating it. But if you wait, it makes the perfect topping for green bean casserole, potato gratin, or macaroni and cheese. Sprinkle it atop mashed potatoes doused with gravy, or just put a bowl of it on the table and let people do with it what they will - they'll probably end up putting some on every bite.

Provided by Samin Nosrat

Time 45m

Yield About 3 cups

Number Of Ingredients 8



Herby Fried Shallot and Bread Crumb Crunch image

Steps:

  • In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
  • Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
  • Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
  • Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
  • Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
  • Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
  • To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

1/2 large loaf stale country bread, crusts removed and diced into 1-inch cubes (about 5 heaping cups)
2 1/2 cups thinly sliced shallot rings (from about 7 shallots)
2 cups neutral oil, such as canola or safflower, for frying
Flaky sea salt
12 sage leaves (from 2 to 3 sprigs)
1/4 packed cup fresh rosemary leaves (from 4 to 5 sprigs)
3 tablespoons finely chopped fresh flat-leaf parsley leaves (from about 1/3 large bunch)
1 tablespoon finely chopped fresh thyme (from 8 to 9 sprigs)

SCROD WITH HERBED BREADCRUMBS

Categories     Fish     Bake     Quick & Easy     Lemon     Cod     Healthy     Chive     Bon Appétit

Yield Serves 4

Number Of Ingredients 9



Scrod with Herbed Breadcrumbs image

Steps:

  • Melt 1/4 cup butter in heavy large skillet over medium heat. Add minced shallots and cook 1 minute. Add breadcrumbs and stir until butter is absorbed. Remove from heat and add chives, parsley and lemon peel. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Preheat oven to 450°F. Butter baking pan and place fish in pan. Brush lemon juice over fish. Cover with breadcrumb mixture, pressing to adhere. Bake until fish is just cooked through, about 20 minutes. Serve with lemon wedges.

1/4 cup (1/2 stick) butter
2 large shallots, minced
2 cups fresh white breadcrumbs
1/4 cup chopped fresh chives or green onion tops
3 tablespoons minced fresh parsley
2 teaspoons grated lemon peel
4 6- to 8-ounce scrod or true cod fillets (1 1/2 inches thick), all bones removed
2 tablespoons fresh lemon juice
Lemon wedges

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



Seasoned Bread Crumbs image

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 :

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

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