Seasoned Breadcrumbs Recipes

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:

• Pulse the bread in a food processor until they are crumbs.
• Add in the spices and either mix by hand or give another pulse in the processor.
• Notes: We use a hand processor and stop when we get to coarse crumbs.
• We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
• We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.

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:

• 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:

• 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.

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

Steps:

• Combine all ingredients in a bowl until blended.
• Place mix in a 1-quart container with tight fighting lid.
• Label and store in a cool, dry place.
• Use within 6 months.
• Please note: In order to"dry" the bread, I cut it into 1 inch cubes, place it in the oven at 325 degrees until toasted.

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.

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.