QUICK BREAD CRUMBS FOR CASSEROLES
You forgot to buy crumb topping for your tuna casserole or your favorite casserole. Voila!!! Make them yourself. Quick and easy!!!
Provided by Darlene Summers
Categories Breads
Time 10m
Yield 1 cup of topping
Number Of Ingredients 2
Steps:
- Melt butter in a skillet.
- Add 1 cup bread crumbs.
- Stir constantly till crumbs are golden brown.
- Use on your favorite casserole.
Nutrition Facts : Calories 968.6, Fat 67, SaturatedFat 40.1, Cholesterol 162.5, Sodium 1226, Carbohydrate 77.8, Fiber 4.9, Sugar 6.7, Protein 15.1
SAVORY OVEN BAKED CHICKEN
This oven-baked chicken has a golden brown crunchy coating made with Parmesan cheese mixed with bread crumbs.
Provided by Land O'Lakes
Categories Chicken Main Course Savory Baking Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine bread crumbs, Parmesan, parsley, pepper and salt in shallow bowl; set aside.
- Combine melted butter and garlic in 9-inch pie pan. Dip 1 chicken breast at a time into butter mixture; place into bread crumb mixture, turning to coat evenly. Place chicken breasts into ungreased 13x9-inch baking pan. Drizzle with any remaining butter mixture.
- Bake 25-35 minutes or until internal temperature of chicken reaches at least 165°F, is lightly browned and juices run clear when pierced with fork.
Nutrition Facts : Calories 320 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 110 milligrams, Sodium 400 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Sugar grams, Protein 28 grams
CAULIFLOWER WITH BUTTERED CRUMBS
Our home economists offer this home-style way to add flavor and interest to steamed cauliflower. Serve this simple side dish with a variety of entrees.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. , Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter. , Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
Nutrition Facts : Calories 158 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 295mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
BAKED COD WITH CRUNCHY MISO-BUTTER BREAD CRUMBS
Shiro miso, also known as white miso, is a fermented mash of soybeans and rice with an incredibly rich, sweet flavor that packs a punch. It pairs particularly well with ginger and garlic, and is combined here with those aromatics, butter and panko bread crumbs for a crisp coating. As it bakes, the miso crust caramelizes and forms an addictive flavor that elevates the mild cod.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, about 20 minutes. Turn off the heat and let stand (covered) for 10 minutes. Fluff with a fork.
- In a small bowl, using a spoon, mash together butter, ginger, garlic, 3 teaspoons of the miso and 1 tablespoon of the oil. Mix well, then fold in bread crumbs.
- Arrange cod on a large rimmed baking sheet lined with parchment or foil. Rub with 1 tablespoon of the oil and lightly season with salt and pepper. Using the back of a spoon or a butter knife, spread 1 teaspoon of miso over each fillet. Divide the miso-butter-bread crumb mixture equally and sprinkle in an even layer on top of each fillet, pressing gently but do not pack. Roast until top is golden and fish is cooked through to an internal temperature of 145 degrees, about 12 to 14 minutes.
- In a large nonstick skillet, heat the remaining 2 tablespoons oil. Add broccoli, season with salt and pepper and cook over moderately high heat, stirring, until crisp-tender and charred, about 5 minutes. Stir in lemon juice. Serve cod with charred broccoli and brown rice.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 17 grams, Carbohydrate 71 grams, Fat 24 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 928 milligrams, Sugar 3 grams, TransFat 0 grams
FRIED BUTTERED NOODLES
This is comfort food at its finest! Serve with roast beef or meat of your choice.
Provided by jrwillmer4
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Melt butter in a skillet or large pot over low heat. Add bread crumbs and stir until coated in butter. Mix noodles into bread crumbs mixture. Cook, stirring occasionally, until a crust forms on the bottom, about 30 minutes; season with salt.
Nutrition Facts : Calories 343.4 calories, Carbohydrate 44.8 g, Cholesterol 77.5 mg, Fat 14.4 g, Fiber 2.2 g, Protein 9 g, SaturatedFat 8 g, Sodium 162.3 mg, Sugar 1.5 g
BUTTERED BREADCRUMBS
Buttered breadcrumbs can be used to top casseroles and au gratin dishes or as garnish for vegetables. For extra rich buttered breadcrumbs, double the amount of butter. This uses Soft Breadcrumbs which I posted separately. Variations: Add to taste grated parmesan cheese, minced parsley, minced toasted walnuts, toasted almonds or toasted sesame seeds.
Provided by Debbwl
Categories < 15 Mins
Time 6m
Yield 6 Tablespoons
Number Of Ingredients 2
Steps:
- Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
- If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
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- Preheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
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- Preheat oven to 400°F. Trim beet tops to ½ inch and place beets in a shallow baking pan. Drizzle with 1 tablespoon of the oil, tossing to coat, and spread in a single layer. Cover pan tightly with aluminum foil.
- Roast until beets are tender when pierced with a sharp knife, 35 to 40 minutes. Let cool 30 minutes. Peel, discard skins, and cut in half.
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