Seasoned Bread Crumbs 2 Recipes

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.

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.

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.

Steps:

• Heat garlic oil over med-high heat.
• Add garlic and saute until pale gold.
• Add bread crumbs seasoned with salt/pepper.
• Lower heat to med
• Cook until crumbs are toasted (2-3 mins).
• Pour into bowl and toss well with parsley, lemon zest and cheese.
• Put in a tightly sealed jar and refrigerate. Will keep for several days.

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.