Feeds:
Posts
Comments

Archive for the ‘Bread Crumbs’ Category

Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 
Advertisements

Read Full Post »

Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef

Topping:

  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

Read Full Post »

Serves 6

  • 6 skinless boneless chicken breasts (4 oz each)
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup Italian bread crumbs
  • 1/2 cup butter or margarine
  • 1 cup marinara sauce
  • 1 cup half-and-half
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Swiss cheese, shredded
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 350°F.  Roll each chicken breast in flour; dip in beaten egg.  Roll in bread crumbs to coat well. 
  2. Heat butter in large skillet over medium-high heat; add chicken pieces.  Cook until browned on all sides, about 10 minutes. 
  3. Mix marinara sauce and half-and-half in a small bowl, reserving 2 tbsp.  Pour into baking dish.  Arrange chicken in prepared dish.
  4. Mix mozzarella, Swiss and Parmesan cheeses in a small bowl.  Sprinkle over chicken.  Top with reserved sauce.  Bake, loosely covered, until cooked through, about 30 minutes. 

Read Full Post »

Serves 16

  • 4 large eggs
  • 3/4 cup ketchup
  • 3/4 cup barbecue sauce
  • 3/4 cup instant minced onion soup
  • 1/2 cup water
  • 1/4 cup sweet pickle relish
  • 2 tbsp Dijon mustard
  • 2 tbsp minced garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups plain dried bread crumbs
  • 1 bag (8 oz) cheddar cheese crumbles
  • 12 slices ready to eat bacon, cut crosswise in 1/4″ wide strips
  • 5 lbs ground beef
  1. Have ready sixteen 18″ long pieces nonstick foil and 2 rimmed baking sheets. 
  2. Lightly beat eggs with fork in 6 qt bowl or pot.  Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon. 
  3. Add beef and mix thoroughly with your hands. 
  4. Put 1 cup meat mixture in middle of each piece of foil.  Pat each into a 4″ on 2 1/2″ wide loaf.  Without pressing down meat, bring up dies of foil and fold over twice to seal; double-fold foil at both ends.  Place on baking sheets and freeze until firm.  When firm, place 4 in each of 4 gallon size Ziploc freezer bags.  Seal, label and freeze up to 3 months. 
  5. To bake: Defrost.  Heat oven to 425°F.  Unwrap meat loaves; place on nonstick-foil-lined rimmed baking sheet.  Bake 20-25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F. 

Read Full Post »

Serves 6

  • cooking spray
  • 2 small zucchini (5 oz each), ends trimmed
  • 2 lbs ground turkey
  • 1 (6 oz) can tomato paste
  • 1/2 cup plain dry breadcrumbs
  • 1 large egg
  • 1 (.20 oz) packet onion soup mix
  • 1 tbsp chopped fresh thyme leaves or 2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • sour cream (optional)
  1. Preheat oven to 350°F.  Coat a 9x5x3″ glass loaf dish with cooking spray. 
  2. Using the large holes of a box grater, coarsely shred zucchini into a large bowl.  Add remaining ingredients; gently mix with hands until incorporated.  Press mixture into prepared dish and shape into a loaf. 
  3. Bake 1 hour and 10 minutes, or until an instant-read thermometer inserted into center of meatloaf registers 160°F. 
  4. Let stand 5 minutes.  Drain juices from dish.  Invert into a cutting board and cut into 1/2 inch thick slices.  Serve with sour cream, if desired. 

Read Full Post »

Serves 6-8

  • 6-8 pieces skinless tilapia fillets
  • 1/4 cup butter (1/2 stick), softened
  • 1/2 small yellow onion, chopped fine
  • zest and juice of one lime
  • 1 Serrano chile, minced
  • 1/2 cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 tsp coarse salt
  • freshly ground pepper to taste
  1. To make the lime-butter, mix together the butter, onion, zest, lime juice, chile and salt in a bowl.  Place in refrigerator until needed. 
  2. Place the breadcrumbs on a plate and sprinkle the fish with salt and pepper.  Roll the fish in the crumbs. 
  3. In a nonstick skillet, heat the oil over medium heat until just smoking, then sear the fish carefully turning over once with spatula.  If you have to work in batches, add 1 tbsp oil before the second batch. 
  4. Serve the fish with a dollop of the lime butter. 

Read Full Post »

Serves 4

  •  1/4 cup olive oil
  • 1 jar (16 oz) pasta sauce
  • 8 oz spaghetti
  • 1/4 cup grated Parmesan cheese

For the meatballs:

  • 1 lb ground beef
  • 1 tbsp bread crumbs
  • 1 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1 egg, beaten
  1. For meatballs, in a large bowl, combine beef, bread crumbs, parsley, oregano, pepper, garlic, onion and egg.  Form beef mixture into 1 inch meatballs.  Place in a single layer on a plate; cover withs plastic wrap.  Refrigerate for 30 minutes. 
  2. In a large skillet, heat oil over medium-high heat; add meatballs.  Cook until lightly browned, about 3 minutes; drain oil. 
  3. Add pasta sauce to meatballs; reduce heat to low.  Cook meatballs for about 25 minutes.  Meanwhile, cook pasta according to package directions. 
  4. Drain pasta; place in a serving bowl.  Spoon meatballs and sauce over top.  Sprinkle with Parmesan. 

Read Full Post »

Older Posts »