Herbed Bread Crumbs Recipes

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ITALIAN HERB BREAD I



Italian Herb Bread I image

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

Steps:

  • Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
  • Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
  • Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
  • Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

GRILLED MUSSELS WITH HERBED BREAD CRUMBS



Grilled Mussels with Herbed Bread Crumbs image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and "pressed"
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, "beards" removed
1 or 2 lemons, halved

Steps:

  • I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
  • Preheat the grill or grill pan to medium.
  • Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to "melt" into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
  • When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.

MUSSELS WITH HERBED BREAD CRUMBS



Mussels with Herbed Bread Crumbs image

Categories     Herb     Bake     Parmesan     Mussel     Gourmet

Yield Makes 8 first-course or hors d'oeuvre servings

Number Of Ingredients 10

1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
2 large garlic cloves, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
56 mussels (1 1/4 pound; preferably cultivated),cleaned and steamed , using half white wine and half water, then shucked, reserving 56 half shells
2 cups kosher salt
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 450°F.
  • Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
  • Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
  • Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
  • Cool slightly and brush salt from bottoms of mussel shells before serving.

HERBED BREAD CRUMBS



Herbed Bread Crumbs image

This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes enough for 1 roast chicken

Number Of Ingredients 5

2 tablespoons fresh finely chopped flat-leaf parsley
1 teaspoon fresh thyme, leaves
2 cloves garlic
4 tablespoons olive oil
2 ounces panko breadcrumbs (Japanese bread crumbs)

Steps:

  • Place all ingredients in the bowl of a small food processor; process until fine crumbs are formed.

ROASTED CAULIFLOWER WITH HERBED BREAD CRUMBS



Roasted Cauliflower with Herbed Bread Crumbs image

Quick and easy roasted cauliflower snack. Great substitute for chips!

Provided by alessandra

Time 30m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
⅓ cup whole wheat bread crumbs
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
3 pinches freshly ground black pepper
1 teaspoon olive oil
1 pound cauliflower, cut into bite-size florets

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a large, rimmed baking sheet with parchment paper and spray with cooking spray.
  • Mix bread crumbs, thyme, oregano, basil, salt, and pepper together in a mixing bowl. Drizzle in the olive oil and rub it into the bread crumbs with your fingertips.
  • Quickly run cauliflower under water to dampen slightly. Roll cauliflower around in the bread crumb mixture until crumbs stick; place in a single layer on the prepared baking sheet and sprinkle any excess crumbs over top.
  • Roast in the preheated oven until tender and lightly browned, about 12 minutes.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.1 g, Fat 1.9 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 378.9 mg, Sugar 2.8 g

SIMPLE GARLIC & HERB BREAD CRUMBS



simple garlic & herb bread crumbs image

i didn't have any bread crumbs in the house the other night and i wanted to make my baked pork stew meat with garlic rice. so yup you guessed it i made my own. not real hard to do but it made my pork even tastier than when i use the store bought crumbs so here it is .

Provided by michelle 'FLAME' kelley

Categories     Other Breads

Time 1h50m

Number Of Ingredients 4

1 large loaf of bread any kind really. i used rye and white
2 Tbsp minced garlic
1 Tbsp of each of the following, black pepper, sea salt,garlic powder,onion powder,basil,oregano,cumin,sage and chicken seasonings
2/3 c melted butter, not margarine

Steps:

  • 1. heat oven to 450, prepare three to four cookie sheets with a light spray of non stick or use a thin smear of crisco. set aside.
  • 2. take each slice of bread and place on cookie sheets. when oven is preheated place sheets in oven but watch carefully as to not burn. you want to toast the breading but not burn it.
  • 3. once toasted on both sides to a golden brown remove from oven . reduce heat to 350
  • 4. melt butter either in microwave or on stove top. once completely melted stir in all the seasonings mentioned above. you can cut the salt out completely if you want to lower sodium.
  • 5. mix the seasoning and butter well. then lightly brush both sides of the bread with the seasonings. place back on cookie sheets and back into your lower heated oven. bake for another ten minutes on both sides. the bread will turn a dark brown but you don't want to burn the bread so be careful.
  • 6. shut your oven off and let cool with bread in the oven. open your oven door as to release the heat quicker. this will take about a half hour. let your toast cool but insure that your toast is dry on both sides of the bread. if not, turn your oven back on to 200 degrees. place toast back on sheets and back in the oven. this time let them sit in the cooler oven till the center of the bread is dry.i usually bring it to temp by preheating then shut the oven off. and with the door closed this time i let the oven cool again. once this is done and the bread is completely dry in the center i then place my bread in my food processor by breaking the bread into chunks and grinding it into coarse crumbs.
  • 7. the crumbs will stay fresh in a airtight container up to a week. do not place in the fridge as this will make the crumbs soggy and now be of any use.
  • 8. 18 slices of bread made enough seasoned crumbs to coat heavily four pounds of pork stew meat large chunks. with about 1/2 cup left over for something else.

HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH



Herby Fried Shallot and Bread Crumb Crunch image

This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you'll never do it any other way. You don't need a thermometer or any other special equipment - just patience and a careful eye. In exchange, you're rewarded with caramel-sweet shallots that crunch, then melt between your teeth. Next, rosemary, sage and stale bread crumbs take turns in the oil, crisping as they cool. Then, they're tossed with chopped parsley, thyme and a little flaky salt. From the moment the mixture is done, you won't be able to stop eating it. But if you wait, it makes the perfect topping for green bean casserole, potato gratin, or macaroni and cheese. Sprinkle it atop mashed potatoes doused with gravy, or just put a bowl of it on the table and let people do with it what they will - they'll probably end up putting some on every bite.

Provided by Samin Nosrat

Time 45m

Yield About 3 cups

Number Of Ingredients 8

1/2 large loaf stale country bread, crusts removed and diced into 1-inch cubes (about 5 heaping cups)
2 1/2 cups thinly sliced shallot rings (from about 7 shallots)
2 cups neutral oil, such as canola or safflower, for frying
Flaky sea salt
12 sage leaves (from 2 to 3 sprigs)
1/4 packed cup fresh rosemary leaves (from 4 to 5 sprigs)
3 tablespoons finely chopped fresh flat-leaf parsley leaves (from about 1/3 large bunch)
1 tablespoon finely chopped fresh thyme (from 8 to 9 sprigs)

Steps:

  • In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
  • Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
  • Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
  • Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
  • Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
  • Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
  • To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.

SEASONED BREAD CRUMBS



Seasoned Bread Crumbs image

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

4 ounces Italian bread, cubed
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

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 :

HERB BREADCRUMBS



Herb Breadcrumbs image

Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 6 1/2 cups

Number Of Ingredients 9

1 (8-ounce) fresh French baguette, torn into 2-inch pieces
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh chives
1 1/2 teaspoons grated lemon zest
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, melted

Steps:

  • Place bread in the bowl of a food processor and pulse until breadcrumbs are formed. Transfer crumbs to a large bowl along with thyme, parsley, chives, lemon zest, garlic, salt, and pepper; mix until well combined. Drizzle butter over crumbs and toss evenly to coat. Use immediately or store in an airtight container, refrigerated, for up to one week.

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