Dried Breadcrumbs Recipes
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
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 :
DRIED BREADCRUMBS
This recipe for dried breadcrumbs is adapted from the February 2004 issue of Martha Stewart Living.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes about 2 1/4 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 275 degrees.
- Working in two batches, pulse bread cubes in a food processor to fine crumbs; transfer to a medium bowl. Transfer crumbs to a rimmed baking sheet and bake until dried and golden.
- Transfer breadcrumbs to a medium bowl. To make plain breadcrumbs, stir in 1 1/2 tablespoons coarse salt and season with pepper. To make lemon-sage breadcrumbs, stir in 1 1/2 tablespoons coarse salt, lemon zest, and sage; season with pepper. To make parmesan-oregano breadcrumbs, stir in 1 tablespoon salt, oregano, and Parmesan cheese; season with pepper. To make garlic-parsley breadcrumbs, stir in 1 1/2 tablespoons salt, parsley, and garlic; season with pepper.
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