Best Seasoned Bread Crumbs Recipes

SEASONED BREAD CRUMBS

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.

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste.
• Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.
• 1 1/2 teaspoons extra-virgin olive oil
• 2 cloves minced garlic
• 1/4 cup fine dried bread crumbs
• Pinch gray salt
• Freshly ground pepper
• 1 tablespoon finely chopped fresh parsley leaves
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon freshly grated Parmesan
• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)

E-Z SEASONED BREAD 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.

ROASTED ASPARAGUS BUNDLES WRAPPED IN PROSCIUTTO WITH SEASONED BREAD CRUMBS

Steps:

• Preheat the oven to 400 degrees F. Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste. Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil. Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham.

SEASONED BREAD CRUMBS

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.

SEASONED BREAD CRUMBS

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.

SEASONED BREAD CRUMBS (JOHNNY CASH'S MOTHER'S RECIPE)

Steps:

• Combine all ingredients and store in freezer or refrigerator until needed.

GRILLED RADICCHIO WITH SEASONED BREAD CRUMBS AND BALSAMIC REDUCTION

Steps:

• Smash 4 garlic cloves and combine with olive oil in a small bowl. Set aside and allow to sit for 30 minutes. Trim the radicchio heads, cut into wedges, set aside.
• In a small saute pan, melt the butter over low heat and add the red pepper flakes, panko, minced garlic, and salt. Stir until panko gets crispy and golden brown. Remove from heat. Cool the mixture for a few minutes and stir in parsley.
• In a small saucepan, over medium-high heat, gently simmer until the balsamic vinegar is reduced by half.
• Preheat grill or grill pan to high. Brush radicchio with infused olive oil, season with salt and pepper. Place cut sides down on grill and cook for 1 to 2 minutes, turn to other cut side, grill for 1 minute, turn to back, and grill for 1 minute more.
• Remove wedges to a serving platter. Sprinkle the bread crumbs over the radicchio wedges, drizzle with the reduced balsamic, and serve immediately.

SEASONED BREAD CRUMBS 2

Steps:

• Mix the bread crumbs, grated cheese, olive oil, parsley, and salt together in a small bowl until the crumbs are evenly moistened with the oil. Arrange the vegetables in an even layer in a baking dish, sprinkle them with enough crumbs to make an even but not thick coating, and bake in a 400° F oven until the bread crumbs are browned and crispy and the vegetables are heated through, about 12 minutes.
• note
• To top baked vegetables, like asparagus, broccoli, zucchini, cauliflower, carrots, and parsnips

E-Z SEASONED BREAD 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.