View allAll Photos Tagged breadcrumbs
(burger buns, beef, onion, tomato, egg, garlic, cucumber, bread crumbs, butter, olive oil, mustard, black pepper, salt)
Breaded Cube Steak
1/2 cup vegetable oil
1 cup dry bread crumbs
1 tbs dried oregano
2 tsps ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs, beaten
4 (4oz) cube steaks
1 lemon cut into wedges
Mix together the bread crumbs, oregano, cumin, salt and pepper.
Dip each steak into the egg wash, then into the bread crumbs. Shake off excess bread crumbs. Let steaks set for a few minutes before cooking to allow the coating to set.
Heat the vegetable oil over medium heat. Add the steaks and cook until done, about 5 minutes per side.
Serve with the lemon wedges.
I only used about half (2 tbs) the amount of oil. I didn't have a lemon, but I do think it would add to the flavor.
Oven Fries
3 large red potatoes
1/4 tsp pepper
1/2 cup Italian salad dressing, divided
1/2 cup grated Parmesean cheese, divided
Preheat broiler. Cut unpeeled potatoes into wedges. Arrange in a microwave-safe baking dish.
Microwave on hight until tender, about 10 minutes. Sprinkle with pepper. Line a baking sheet with foil. Spray with cooking spray.
Place the potatoes on the baking sheet. Brush 1/4 cup of the salad dressing on the potatoes and sprinkle with 1/4 cup Parmesan. Broil until golden brown, about 2 minutes.
Turn the potatoes over. Brush with the remaining dressing; sprinkle with the remaining Parmesan. Broil until brown, about another 2 minutes.
This works well with most salad dressings. This time I used a low-fat sesame ginger dressing. If using a creamy dressing, use 1/4 cup of dressing and 1/4 cup of milk.
I've heard of variations made with breadcrumbs toasted in butter instead of parmesan and that is what i did here.
The fatty salmon belly was so rich!
Next time, I should cut the fillet into cross-sections, so that everyone can have a balance of fatty belly and moist flesh. And more lemon rind in the breadcrumbs!
The tartare sauce with mayonnaise, horseradish, seeded mustard, mustard powder, diced pickled gherkins and lemon juice was tart enough to cut through the richness of the salmon, and to give it a zing.
The original recipe is from this book.
Salt
1 lb cavatappi (ridged corkscrew pasta)
3 tbs olive oil
2 tbs unsalted butter
1 medium onion, chopped
Freshly ground black pepper
3 tbs flour
1 1/2 cup whole or 2% milk
1/2 lb sliced capocollo (spicy ham) cut into ribbons
10 oz frozen spinach, thawed and drained of all water
1 cup grated Parmigiano-Reggiano
1/2 tsp freshly grated nutmeg
1/4 tsp cayenne pepper
1 lb fresh mozzarella, cut into 1/2-inch cubes
1 cup bread crumbs
Cook the pasta to al dente, drain and set aside.
Preheat the broiler.
Heat a deep skillet over medium heat. Add 1 tbs of the olive oil and the butter to the pan. Once the butter has melted, add the onions and season with salt and pepper. Cook, stirring frequently for 2 minutes. Dust the onions with the flour and continue to cook for 1 minute. Slowly whisk in the milk.
Bring to a slow boil and allow the mixture to thicken a bit, then stir in the ham, spinach and 1/2 cup of the Parigiano. Season the sauce with the nutmeg and cayenne and remove from the heat. Taste and salt if needed.
Combine the cooked pasta, mozzarella with the sauce, then stir to coat the pasta. Transfer to a baking dish.
In a small bowl, combine the bread crumbs, 2 tbs olive oil and 1/2 cup of Parmigiano. Sprinkle over the pasta.
Put the dish under the broiler until the bread crumbs turn golden brown.
The one major change I made was using chorizo instead of the ham. In the end this turned out good, but it makes alot of pasta.
I did have a small issue with the bread crumb topping, as I was too busy watching Western Kentucky beat Drake in the NCAA basketball tournament.
Overall it was tasty, but I didn't think the amount of work was worth it.
Trippa Napoletana
Onions, tomato, chiles, white wine, breadcrumbs. ($11)
A16
San Francisco, California
(February 19, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Lasagna rolls stuffed with five Italian cheeses, topped with mozzarella and seasoned breadcrumbs, and baked in five cheese marinara. Subject to availability.
Fresh caulifower, steamed and mashed with a little Tofutti cream cheese, chipotle peppers and scallions...then topped with bread crumbs and baked. Great side or main course.
See another way I prepare this later on today.
Migas con cachitos de lomo y pancetta, adornadas con rodajas de naranja. Buenisimo.
Tomada durante una comida fantastica en una venta en los montes de Malaga.
I take photos for fun and for my business blog (Say No! to the Office), food company website (The Tapas Lunch Company) and Spanish food portal (Spanish Food World).
Copyright © 2011 Jonathan Pincas. All Rights Reserved.
Please contact me if you're interested in using one of my pictures.
My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!)
yummysmells.blogspot.ca/2013/04/better-baked-mac-cheese-f...
Little gem
Anchovy, lemon, egg, fennel, breadcrumbs. ($12)
salumeria
San Francisco, California
(January 19, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Crispy fish salad AUD12.00
Deep fried butterfish pieces on salad with lemon and mayo
Huge logs of moist butterfish in crisp crumbs, drizzled with plum sauce and Japanese mayonnaise sitting on top of a fresh salad. It's health food, really :P
A bargain at AUD12!
Satsuki (previously Asatsuki)
458 Waverley Rd,
Malvern East 3145
(03) 9572 0200
Monday 11am to 3pm
Tuesday - Friday 11am to 9.30pm
Saturday 9am to 9.30pm
Closed Sundays and Public Holidays
Reviews:
A colourful collection of ingredients on this food stall at the Medieval Market.
PS The pan at the front contains "migas", a popular dish based on dried breadcrumbs.
Photo © Tristan Savatier - All Rights Reserved - License this photo on www.loupiote.com/8206810471
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Feeding bread crumbs to a hungry bird in China Town (San Francisco)
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.
Quick Chicken Parmesan (adapted from a recipe I saw somewhere):
* Bread chicken breasts in a mix of breadcrumbs (Italian style is fine), salt, and cayenne pepper.
* Fry in olive oil for 6-7 minutes each sides or until just past golden brown
* Add 5-6 cloves of crushed/diced garlic and let the garlic get happy
* Add lots of basil, oregano (fresh is preferred, but dry is fine, too)
* Add 26oz (~2 cans) of crushed tomatoes
* When starts bubbling, cover, and simmer for 20 minutes
* Sprinkle parmesan cheese on top of the chicken
* Heap shredded mozzarella cheese on top of parmesan cheese
* Turn off heat and cover. Let the cheeses melt and coat the chicken
* Serve.
soft egg, pancetta, asparagus and garlic-crumb pasta salad
6 eggs
500g fresh asparagus, trimmed
100g thinly sliced pancetta
25g butter
2 gloves garlic, crushed
2 cups stale breadcrumbs
200g fresh lasagne sheets
2 tbs finely shredded fresh sage leaves
1/2 cup olive oil
• place eggs in medium pan, cover with cold water; bring to boil. simmer, uncovered, 3 minutes; drain. rinse eggs under cold water; shell then quarter.
• halve asparagus crossways; boil, steam or microwave until just tender, drain.
• heat lightly oiled large pan; cook pancetta, in batches, until crisp, drain on absorbent paper. chop pancetta coarsely.
• heat butter in same pan; cook garlic and breadcrumbs, stirring, until breadcrumbs are crisp.
• cut pasta into 3cm-wide strips; cook in large pan of boiling water uncovered, until pasta is just tender, drain.
• combine breadcrumbs and pasta in large bowl; add egg, asparagus, pancetta, sage and oil, toss gently.
Hiking along a path in Blydenburgh Park -- one of our dog Bailey's favorite trails.
No breadcrumbs necessary... We know our way around! ;)
Blydenburgh Park -- Smithtown, NY.
Featuring an 8 substantial ounce patty made from McGee Farms beef chuck, skirt and short rib that’s crusted with kimchi breadcrumbs, that's cooked, sandwiched in a butter-griddled buttermilk bun with sautéed king trumpet oyster mushrooms, shredded iceberg lettuce, pickles, and kimchi sauce, and finally served with a tower of tempura sweet Walla Walla onion rings and a side of kohlrabi white kimchi slaw.
Those onion rings? Crack-tastic. At least in the addictive sense. Not available as a side, but should be. They are the most incredible, crisp & light battered perfect onion ring possible. I think using the descriptor perfect is generally abused, but there is no other way to describe these light as air, non-oily, chip like crisp onion rings that melt away into the stuff of blissful dreams. Excellent. Seriously.
Daishō
Momofuku Toronto
190 University Avenue
Toronto, ON
momofuku.com
One of nine selected as Toronto's best-under-the-radar burgers for Thrillist: www.thrillist.com/eat/toronto/toronto-s-best-under-the-ra...
Photo © Tristan Savatier - All Rights Reserved - License this photo on www.loupiote.com/8206810597
Share this photo on: facebook • twitter • more...
Feeding bread crumbs to a hungry bird in China Town (San Francisco)
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.
I just assembled my components in a line to make it easy. The zucchini slices on the left, next the egg substitute, then my bread crumb mixture, then my oiled cookie sheet.
Day 319 - Geese on the river at Keeper Plaza cluster noisily around a source of breadcrumbs on the bank.
I've made baked fish with stuffing since I was about 10 years old. The recipe was from a Ladybird cookbook for kids. The main difference with that magazine was that the binder was melted butter, not egg, and the stuffing was piled on a fillet of fish, and drizzled with more butter to crisp it up!
The basic stuffing is made with breadcrumbs, onion, garlic and any herbs you like. The stuffing should be moist, but still slightly loose.
The silver bream was tender and moist, while the trevally fillet was a bit dryer but tastier. Both fish went well with the grated orange zest and fennell in the stuffing. Sardines and mackeral must not be in season, since none of the fishmongers at the Queen Victoria Market had any.
Recipe:
- Stuffed Sardines, by Rosa Mitchell of Journal Canteen, Australian Gourmet Traveller magazine
- Stuffed Sardines - Cook (almost) anything at Least Once - recipe by Rosa Mitchell of Journal Canteen, Australian Gourmet Traveller magazine, February 2010
I thought they looked like a still life.
Cauliflower with Almonds, Raisins and Capers on smittenkitchen.com
Italian baked stuffed artichoke, inspired by the artichokes that my boyfriend's late mother used to make when he was growing up.
Since she never had the recipe written down (typical mom), Robert described the dish enough for me to make a facsimile....I'm happy he thinks the end result was a success. :)
I also made some artichokes with more of an Asian inspired stuffing, blogged about here at the MediterrAsian Cooking website.
Young camembert gets rolled into breadcrumbs and lots of calvados (apple brandy) and is then left to mature further.
22,90 euro p/kg (ex VAT)
I was giving breadcrumb for our pigeons, and while I remarked this little wonder, coming in near, I have decided to take picture of it, and while framing, suddenly it crossed its mind to fly, which gives me this wonderful shot.