View allAll Photos Tagged breadcrumbs
I got a pound of ground beef and half a pound of ground pork from my CSA share last Wednesday. It was unplanned since I would rather get more vegetable. But of course, when life gives me ground meat, I make meatballs. When it comes to all things comfort food, I can't think of a better source than Pioneer Woman.
I sent little brother to buy some fresh pasta from St Lawrence Market on Saturday and he came back with these lovely pale green basil spaghetti. I love the taste of fresh pasta. There's just something about it that dry pasta cannot measure up. I made the recipe as written except for one small change. I was running late and the sauce could use more slow simmering to further thicken up. I cheated by adding a healthy splash of cream and it turned into the perfect consistency very quickly. I think it's a cheat that Ree would approve. :)
About those meatballs...so tender! I absolutely love them (and so did B). The breadcrumbs were made from stale baguette that I stashed away in the freezer. Ree was right about the juice of the meatballs flavouring the homemade tomato sauce. My recipe turned out 30 meatballs and plenty of sauce. I think dinner for this week is all set.
This is delicious without even baking it, so you can certainly skip the breadcrumbs and skip the baking. But the sauce is really thick and creamy and the dish does not get dried out in the oven. (BTW, I used Panko for the breadcrumbs -- Italian seasoned breadcrumbs would add a little more flavor, but I was going for texture.)
This rivals my favorite recipe that I've been making for the past four years. So if you have made that recipe, chances are you'll like this one as well. I didn't calculate the nutritional stats on this, but really -- any time I use Velveeta, I don't even bother!
Creamy Baked Macaroni & Cheese
2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 3/4 cups milk
1 cup (8 oz) sour cream
4 oz. processed American cheese (Velveeta)
4 oz. cream cheese
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
2 cups (8 oz) shredded sharp cheddar cheese
1/4 cup bread crumbs
Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes.
Reduce heat; stir in the sour cream, processed cheese, cream cheese, Parmesan cheese, salt, and pepper until cheeses have melted. Gradually add cheddar cheese, and stir until cheese has melted and sauce is smooth.
Drain macaroni and add to sauce and mix well. Transfer to a greased 3-quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes until browned.
The second beast was given power to give breath to the image of the first beast, so that the image could speak and cause all who refused to worship the image to be killed.
Rev 13:15
www.oxfam.org/en/pressroom/pressreleases/2014-01-20/rigge...
My Tuesday evening dinner was a Fish Pie , that looked and tasted far better than my Phone camera shot of it .
The ingredients were , pieces , of Pollock , Salmon , and a few King Prawns in a white sauce , topped with a bread crumb and cheese .
Just before the end of the cooking time , I added a large dollop of creme fraiche . After taking it out of the oven , I then scattered some ( normal ) prawns on the top .
Very tasty !
Home Bishop's Stortford , Hertfordshire .
Tuesday evening 22nd-June-2021
Habrá amor en migajas en el fondo de los bolsillos
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There will be breadcrumbs of love at the back of the pockets
Maria Mercè Marçal
From a recent walk in the Moss Beach Nature Preserve, near Half Moon Bay here in northern California.
Forest trail and breadcrumbs? Quite absurd!
Yet bread was what that silly Hansel tossed -
and Gretel should have known a hungry bird
would leave them in the deep, dark forest - lost.
A cottage made of candy-choc delight,
with friendly hag who took them in with glee,
but why the weight gain checkup every night?
The witch was craving Children Fricasee!
They fooled her with a stick - she couldn't see
and didn't cook them yet, both far too thin,
the kids used sneaky childish trickery
to lure her to the stove - and chuck her in!
They stayed there when the wicked witch was dead.
Why not? Four year's supply of gingerbread!
For more filming props to be auctioned on October 14th, check here: entertainment.ha.com/c/auction-home.zx?saleNo=7278&ic...
“Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.
Etymology
A breadcrumb-based recipe given by Mrs Beeton
References to "Bakewell pudding" appear earlier than the term "Bakewell tart", which entered common usage in the 20th century.
In the Oxford Companion to Food by Alan Davidson, it is claimed the earliest reference to "Bakewell pudding" comes from The Cook and Housewife's Manual by Margaret Dods, published in 1826. This is, however, erroneous as no recipe for "Bakewell pudding" (or indeed Bakewell tart) appears in the 1826 edition. A recipe for "bakewell pudding" does, however, appear in the 1847 edition.
History
Three shops in Bakewell claim to own the original recipe of the Bakewell pudding.
The pudding originated in the Derbyshire town of Bakewell. The origins of the pudding are not clear, but a common story is that it was first made by accident in 1820 (other sources cite 1860) by Mrs Greaves, who was the landlady of the White Horse Inn (since demolished). She supposedly left instructions for her cook to make a jam tart. The cook, instead of stirring the eggs and almond paste mixture into the pastry, spread it on top of the jam. When cooked, the egg and almond paste set like an egg custard, and the result was successful enough for it to become a popular dish at the inn.
The dates and/or premises given in this story are unlikely to be accurate as the White Horse Inn was demolished in 1803 to make way for the development of Rutland Square and subsequently the Rutland Arms Hotel. Additionally, Eliza Acton provides a recipe for 'Bakewell pudding' in her book Modern Cookery for Private Families which was published in 1845, making the pudding's creation date of 1860 impossible.
One of the earliest verifiable examples of a Bakewell pudding recipe comes from The Magazine of Domestic Economy issued in London in 1836. Eliza Acton published a recipe in her 1845 work Modern Cookery for Private Families and Mrs Beeton published two recipes for Bakewell pudding, one which used a pastry base and one which used breadcrumbs, in her Book of Household Management in 1861.” Wikipedia.
I have to say it is super delicious, I love it!
Used crushed Cheez-its in place of breadcrumbs.
www.cheezit.com/en_US/products/baked-snack-crackers/cheez...
jumbo mushroom caps stuffed with spinach and topped with seasoned breadcrumbs; served in a white wine sauce.
Maggiano's Little Italy
Chicago, IL
INGREDIENTS:
3 to 4 boneless skinless chicken breasts (about 1 lb)
3/4 cup Progresso® Italian style panko crispy bread crumbs
1/2 cup chopped pecans
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
3 tablespoons olive oil or butter
DIRECTIONS:
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
2. In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
3. In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
**You can substitute chopped walnuts or almonds for the pecans.
Put some breadcrumbs and pasta out for the birds. After about 20 minutes two magpies, who are regular visitors, were calling noisily, when I looked into the garden what a surprise! The fox was only about 5 metres from the patio doors. The magpies usually get the food first but this time they were second best. This image is not cropped.
Photo © Tristan Savatier - All Rights Reserved - License this photo on www.loupiote.com/8207900070
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Feeding bread crumbs to a hungry little bird in China Town (San Francisco)
This is a red-winged bicolored Blackbird (Agelaius phoeniceus gubernator).
For more info about this species, go to en.wikipedia.org/wiki/Red-winged_Blackbird.
Remember, birds are in fact flying dinosaurs, the only survivors from this extinct prehistoric animal family that had ruled the world, so they deserve some respect!
If you like this photo, follow me on instagram (tristan_sf) and don't hesitate to leave a comment or email me.
INGREDIENTS:
Unsalted butter for greasing casserole
2 1/2 cups Progresso® chicken broth (from 32-oz carton)
4 large russet potatoes, peeled, finely chopped (5 cups)
1 teaspoon salt
1/4 cup unsalted butter
4 cloves garlic, finely chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste, if desired
1/2 cup Progresso® Italian style panko crispy bread crumbs
DIRECTIONS:
1. Heat oven to 375ºF. Lightly butter 2-quart casserole. Pour broth into 2-quart saucepan. Add potatoes; stir in 1 teaspoon salt. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. Place colander over medium bowl; drain potatoes, reserving broth.
2. Rinse and dry saucepan. In saucepan, cook 2 tablespoons of the butter and the garlic over low heat 2 minutes, stirring occasionally. Return potatoes to saucepan with butter and garlic; mash with potato masher.
3. Add 1 cup of the reserved broth to potatoes; mix until smooth. Stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. Adjust seasoning to taste with salt and pepper. Spoon potato mixture into casserole. Top with remaining 1/4 cup cheese and the bread crumbs.
4. Bake about 20 minutes or until golden brown.
Love it when my very cute beautiful wife leaves breadcrumbs (rose petals) for me to follow.
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Zeiss Distagon T* 35mm f/1.4 ZM + Fujifilm X-Pro2.
We made our fusion of Stuffed Cabbage and Stuffed Peppers (deconstructed) for dinner. I put Onion soup mix, breadcrumbs, Onion, Eggs, Italian seasoning and Rice in the meat mixture. I substituted Jennie-O Turkey sausage for the Ground beef we usually use. The Liquid consisted of: Chicken stock, Crushed tomatoes and Tomato sauce. We ended up with plenty of leftovers.
Our house
Knoxville, Tennessee
Sunday, July 28th, 2024
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For Blythe a Day
Hansel & Gretel
November 9, 2019
Gretel: Blythe Winterish Allure in Joana Gentiana's dress dress, Etsy boots, Barbie basket
Breadcrumbs: real bits of cruse
Rolls in basket: made by me from clay
Background: canvas print
(linguine, lemons, eggs, avocado, butter, oil, bread crumbs, milk, leeks, parsley, parmiggiano reggiano)
-in the front: Gilroy Mac (gouda, pecorina, roasted garlic) with caramelized onions and baked breadcrumbs on top
- in the back: Smoky Bacon Mac (smoked cheddar, jack cheese, bacon) with potato chips on top
Homeroom, Oakland, CA
These cute little birds were gathered around outside one of our local bakeries eating crumbs
that were thrown to them & snow! (Best viewed on black)
A tiny tiny crumb from a donut I just ate. Look for the notes...this apparently was a supernatural donut! :)
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An assortment of micro (macro) photographs of various and sundry subjects in my set, "Assorted Micros:"
www.flickr.com/photos/motorpsiclist/sets/72157631525787513/
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My photographs and videos and any derivative works are my private property and are copyright © by me, John Russell (aka "Zoom Lens") and ALL my rights, including my exclusive rights, are reserved and protected by United States Copyright Laws and International Copyright Laws. ANY use without my permission in writing is forbidden by law.
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Veggie Roast Beastie Loaf: a vegan seitan loaf, high in protein.
***************
Recipe
● INGREDIENTS
▶ Stuffing
2 TBSP extra virgin olive oil
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half-moons
1 stalk celery, coarsely chopped.
4-6 chestnuts, roasted, shelled, and coarsely chopped.
(Method: here.)
¼ cup Panko breadcrumbs
¼ cup vegetable broth
3 cloves garlic, minced
2 TBSP chopped fresh thyme
1 TBSP lemon juice
1 tsp Marmite
½ tsp Kosher salt
Fresh-ground black pepper
▶ Loaf
3 cloves garlic, chopped
14½ ounces (1 can) cooked pinto beans (do not rinse!)
14½ ounces (1 can) sliced, cooked beets (do not rinse!)
1 cup vegetable broth
2 TBSP Tamari soy sauce
2 TBSP extra virgin olive oil
2 cups vital wheat gluten
¼ cup nutritional yeast
1 tsp fennel seeds, crushed
1 tsp smoked paprika
1 tsp dried thyme, finger-crushed
1 tsp dried sage, finger-crushed
Several dashes freshly cracked black pepper
***************
● PROCEDURE
▶ Stuffing
1) Preheat a large pan, preferably cast iron, over medium heat.
2) Sautée mushrooms, leeks, and celery in oil until soft, about 10 minutes. Add salt, pepper, garlic, thyme, and Marmite. Cook for about 2 more minutes, stirring often.
3) Sprinkle in breadcrumbs and toss to coat. Cook the mixture, stirring often, until the breadcrumbs are toasted and the mixture is relatively dry, about 5 minutes.
4) Add chopped chestnuts. Drizzle in vegetable broth and lemon juice; toss to coat until moist. If mixture seems too dry, drizzle in a little extra olive oil. Set aside.
▶ Loaf
1) Preheat oven to 350 °F (177 °C).
2) In a food processor or blender, pulse the garlic until well chopped. Add the beans (and the liquid in the can), beets (and the liquid in the can), vegetable broth, olive oil, and Tamari. Purée until mostly smooth.
3) In a large mixing bowl, mix the wheat gluten, nutritional yeast, herbs, and spices. Make a well in the center and add the bean/beet mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated and doughy. If too wet, add more vital wheat gluten, one TBSP at a time. If too dry, add more vegetable broth, one TBSP at a time. Don't overdo it!
4) Arrange two 18-inch long (46 cm) pieces of aluminum foil, overlapping them slightly.
5) On the foil, roll out the seitan (by hand or with a rolling pin) into a 12 x 10-inch rectangle (30 x 25 cm). Use pinches of dough from the ends to repair any holes or rips.
6) Place the stuffing in the center of the lower ⅓ of the seitan rectangle, leaving about 2 inches to each side. Form the filling into a compact bundle.
7) Carefully roll the bottom part of the seitan up and over the filling. Keep rolling until entire loaf is in a log shape. Seal by pinching the seam and sides.
8) Roll up the foil around the loaf, making sure the ends are tightly wrapped.
9) Transfer to a baking sheet and bake in an oven at 350 °F (177 °C) for 90 minutes. Rotate the roll every 20 minutes or so for even cooking.
10) Allow to sit for 10 minutes; unwrap (carefully, to not rip the loaf). Slice and enjoy!
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▶ Recipe adapted from a recipe by Isa Chandra Moskowitz at Post Punk Kitchen. My changes/additions are:
☞ Adding roasted chestnuts, sauteed celery, and Marmite to the stuffing;
☞ Adding beets to the loaf for a slight reddish-pink faux-meat tinge;
☞ Including the liquid from the can of beets (flavor and color);
☞ Including the liquid from the can of pinto beans (adds aquafaba-like 'lift').
☞ And serving the Roast Veggie Beastie Loaf with Mushroom-Stout Gravy!
***************
▶ Photo by YFGF.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
— Follow on Threads: @tcizauskas.
▶ Camera: Olympus OM-D E-M10 II.
— Lens: Lumix G 20/F1.7 II.
— Edit: Photoshop Elements 15, Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.
There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process.
Paul O'Neil
A few words to explain to my wonderful and dear Flickr Friends, why I labelled this photo of the beautiful koi a Rosh HaShanna Fish Special!
Wednesday night marks the beginning of Rosh HaShannah, or Rosh Hashanna, marks The Jewish New Year. In Hebrew, "rosh" means head and "ha shanna" means the year. as commanded, we assemble to give praise and to ask haShem for forgiveness as we pledge our repentance for transgressions and omissions against people and the holy one. We vow to return and start anew.
Part of the service, based on legend, is taking breadcrumbs to bodies of living fresh or salt water with fish. There we pray for forgiveness to HaShem, and throw breadcrumbs into the water. In the lake at Fort Lowell Park, where I take pictures of ducks and Great American Egrets, the fish never get the breadcrumbs;)) In the koi pond they might.
That's why Sylvia wrote: "With these photos of fish, water ....... how not to see a good omen, Blessed Be The Name (of The Lord)" I would like to send, C.B., to you and all yours a Shana Tova, Ou, Gamar Hatima Tova."
Which is Hebrew shorthand for "A Good New Year, and, May You Be Well Sealed In The Book of Life."
Summer's end, and the beginning of the harvest season, and the restart of school activities is the perfect time for the Real New Year, not the pagan winter solstace when it's already been cold and bleak for months.
Melissa wrote:
"May you immediately be inscribed and sealed for a Good Year and for a Good and Peaceful Life
שנה טובה ושמחה והרבה צילומים יפים
A Happy New Year and Many Beautiful Photos"
How perfect for Flickr
Here is her exquisite Rosh Hashanna Mosaic
flic.kr/p/8u67DG
OK, so for all my dear friends on Flicker, here is my Rosh HaShanna wish and Blessings for you and yours... May you and your wonderful family have a meaningful, happy, healthy, productive, fruitful, and successful New Year filled with All Good Things! And, may you all be Inscribed and Sealed In The Book Of Life!!
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