View allAll Photos Tagged breadcrumbs
Since I have a heart of gold , I want to make me happy by making random people happy.
I raffle THREE BIG PACKS OF STICKERS, sweets, breadcrumbs and stuff I got no use for.
TO PARTICIPATE: just comment this picture. You mustn't have traded with me in 2012, everyone else could be one of the three winners which WILL BE ANNOUNCED ON DECEMBER THE 24th of 2012.
This way, you can cheer up and be totally happy just in time for christmas, and you will be cheering up for a second time when you actually receive the sticker pack in the summer.
GOOD LUCK!
Breaded Pork Tenderloin Sandwich from Augusta Restaurant in Oxford, Iowa
Check out Des Loines at
for the latest 411 on Iowa's favorite sandwich!
Trust me on that one, eh?
So... I had an eggplant, see?
And I sliced it moderately thin - not thick, but not paper thin, and I flavored it with various herbs and spices, including thyme, oregano, basil, S&P, paprika, filé, garlic & onion powder, red pepper flakes, and cumin - see?
And I diced an onion, see?
And about a half cauliflower, see?
And I placed some sliced deli meat - corned beef - and deli cheese atop a layer of the aubergine, see?
And I had some stale bread sitting around - completely dried, mind you - which I'd been hoping to use, which became bread crumbs, see?
And then I threw them into the flavoring mixture, see?
And I drizzled bacon drippings & olive oil all over the mixture, see?
And then, I poured it all over the stuff, see?
And then, I opened a can of whoop ass... er, a can of diced tomatoes, and poured it all over, see?
Then, I rinsed out the can with the water with which I was rinsing the breadcrumb bowl, see?
And I did that about three, or four times, see?
And then, I baked it in the oven at 400ºF for about 45min to an hour, see?
And then, I took it out, served up and ate a couple helpings, made a couple photos, see?
Marcella Hazan's Linguine with Seafood
1. Place 2bsp olive oil in a small skillet. Add bread crumbs and cook, stirring constantly, just until lightly browned. Reserve. Add remaining oil (1/3 cup) to a large skillet with garlic and chili flakes. Cook gently until garlic is very fragrant and lightly browned. Add shrimp and half the parsley. Cook about 1 minute only. Remove from heat. Add salt and pepper.
2. Just before serving, cook linguine in a large pot of boiling, salted water until al dente-about 5 to 7 minutes.
3 Meanwhile reheat shrimp mixture about one minute. Drain pasta (reserve about 1/2 cup pasta cooking liquid) and add pasta to shrimp. Toss gently a minute or two over low heat until liquid is absorbed. (Add some cooking liquid if pasta seems dry) Add breadcrumbs and remaining parsley. Taste and season if necessary.
I made this tonight. When I subbed for the Home Ec. teacher the other day the kids were making this recipe. It tasted so good I had them make me a copy of the recipe.
It's got spinach, bacon, onions, bread crumbs and some more stuff... It was good!
adapted from food52.com/recipes/26185-slow-cooked-tuscan-kale-with-pan...
this was amazing but more hands-on time than I like for a relatively simple dish. I can see why people like kale, but it's a lot of work! the white beans were an excellent addition.
remove spines from kale and blanch in salted boiling water for 2 min. crisp bacon in a large pan, then remove. add olive oil to pan, and toast rosemary and pepper flakes on high, then lower heat and add onion and garlic. once onions are brown, add wrung out and chopped kale and cook for about half an hour, stirring occasionally. add beans and bacon toward the end, top with egg.
oh, and I almost forgot: toast the breadcrumbs (I used panko) and add those.
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn't bother reducing it, just added it straight to the eggs.
Another sample film poster. This time my victims were Jen Aniston and Jim Caviezel.
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Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
today was the first day of the detox. had oatmeal & a banana for breakfast. a pear & almonds for a snack. i hadn't prepared lunch, so i got some chicken stew. you're supposed to use to the first two days to transition, so i figured soup was good to go. sadly, i succumbed and had a coke. and a few chocolate covered almonds. and i totally enjoyed them. we'll see how tomorrow goes.
after work, i spent forever chopping vegetables, cooking rice & lentils, eating some of it, saving some of it for lunch tomorrow and then cleaning it all up. this is going to be a lot of work. but it will be good for me, so i'll stick it out.
i took some shots of the dry lentils, 'cause they looked so pretty, but then i remembered that chris still had a couple of bell's brown ale from our trip to indiana in the fridge, so i shot one. and here it is.
_____________
and a happy, happy birthday to teena! cheers!
explore # 382
I saw this in a presentation yesterday, I think made using Tableau. Wondering if it has a name, or if someone has already made a D3 library?
VeganMoFo 2014 - Carbs & Rec: Veganizing Pawnee, One Plate at a Time!
Carbs & Rec, Day 22: Mac & Cheese Monday: Deep Dish Mac & Cheese Pizza
www.easyvegan.info/2014/09/22/mac-and-cheese-monday-deep-...
blogged: kitchencounterblog.blogspot.com/2009/12/chicken-parmesan....
Mostly from Smitten Kitchen's Chicken Milanese ( smittenkitchen.com/2009/01/chicken-milanese-an-escarole-s... but I changed it a bit:
1 cup all-purpose flour
2 eggs, beaten with 1 tablespoon of water
1 1/2 cups panko bread crumbs
1/2 cup grated parmesan
1 tsp italian herbs (I added this)
Chicken tenders
Kosher salt and pepper
Extra-virgin olive oil, for frying
2 cloves of garlic added to the oil (I added this)
Make the chicken milanese: Set up a standard breading procedure in three wide deep plates. Fill one with flour, one with the beaten eggs, and one with the panko and grated cheese. Season the chicken breasts with salt and pepper. Using one hand for dry things and one hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for at least one hour. [Do ahead: You could even prep these the night before, to save time. Cover them loosely with plastic wrap in the fridge.] (E: I didn't refrigerate, I put in the freezer for a few minutes)
Pour olive oil and garlic into a large saute pan until it reaches a thickness of about a half an inch – better a little more rather than a little less. Bring to a medium-high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait! When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about four to five minutes on the first side and three to four minutes on the second. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt.
~~~~~~~~~~~~~~~~~~~~~~ All my recipe from here:
Place the chicken back into the cast iron skillet (pour out the oil) and cover the chicken with Parmesan and Mozzarella cheese, a coat of spaghetti sauce and more cheese. Bake in the oven at 350* for 30 minutes or until the cheese has browned a bit.
Serve over pasta.
Recipe:
1/2 cup low-fat bread crumbs
1/4 cup (4 tablespoons) low-fat grated parmesan cheese
3 egg whites
zucchini, yellow squash, and/or onions
Put egg whites in one bowl and combine bread crumbs and cheese in a separate bowl. Cut vegetables into 1/2" to 3/4" slices. Dip vegetables in egg whites and then coat with bread crumb mixture. Place coated vegetables on a pizza stone. Bake for approximately 10 minutes (until browning begins) then flip vegetables and continue baking for approx 10 minutes more.
Makes approximately 18 peices.
Serving sive: 1/3 of total recipe (approx 6 peices)
WW Points / serving : 2 points
A 1/4 cup of low-fat pasta sauce can be used for dipping for 1 additional point.
Seasonal special using a daedal of components and takes the steak-house classic to new levels. Here we found a hollowed out lobster shell that was filled with chopped lobster meat, mushrooms, pumpkin and seasoned with lobster tomalley, etc. and finished with crisp breadcrumb coating. Almost like Coquille St. Jacques, but much fresher tasting (due to the lack of dairy).
The grilled tenderloin, as usual, was fantastic (even if there was less of a seared crust than when it is served naked - my usual request). Bordering rare to medium rare the protein topped a slice of grilled tomato and was dressed with crisp and paper-thin strands of wonton like skin and an empyreal preserved olive (Asian condiment) sauce. I'm not an advocate of olives, but show no mercy when a dish with Asian style preserved olives show up on the table. The plate was finished with various sauteed vegetables and a couple fried lotus root chips, details that were appreciated (its good to have a careful balance between all food groups) but didn't detract from the stars of the plate.
Semi-boiled egg wrapped in chilli/garlic sausage meat with chopped chillis, coated in breadcrumbs.
Oven-roasted
May 2014
Kale
Caper-anchovy vinaigrette. endive. arugula. pecorino toscano. breadcrumbs. ($11)
Bestia
Los Angeles, California
(September 19, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
The Bramble hedge outside a sports club along the Bridgewater Canal is home to lots of Sparrows, many of whom came out today for some breadcrumbs.
Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes!
yummysmells.blogspot.ca/2013/07/italian-turkey-meatballs-...
Adapted from the recipe for fava bean burgers, page 194 of Yotam Ottolenghi's Plenty.
three quarter teasp cumin seed
three quarter teasp coriander seed
three quarter teasp fennel seed
6 cups spinach (I used less, as I didn't have enough at hand)
three quarter lb potatoes
fresh green chile / chili , to taste
2 cloves garlic, crushed
3 tablesp cilantro/ fresh coriander
6 tablesp dried breadcrumbs (panko is good)
1 egg
freshly ground black pepper (to taste)
Cook and mash the potatoes, and mix them with the other ingredients. Oven bake at 350F for approx 20 minutes.
Serve with lemon wedges (optional)
Deep-fried Squid in Panko Breadcrumbs with a Side of Ranch Dressing.
(At my favorite restaurant - Zono Sushi, Lake Avenue, Pasadena)
recipe:
2 large boneless/skinless chicken breast cutlets
Progresso Italian flavor breadcrumbs
2 eggs
flour
juice of 2-3 lemons
coconut oil
1. Use a meat tenderizer mallet to beat each piece of chicken to uniform thickness (about a quarter inch thick).
2. Marinate chicken pieces in lemon juice for about 20 minutes (depending on how strong you want the lemon flavor). Make sure that you use enough lemon juice so that the chicken pieces are completely covered in the lemon juice while sitting in the dish/bowl. I pierce the chicken pieces with a fork so that the lemon juice will really permeate the chicken well. Place the dish in the refrigerator while they marinate.
3. After 20 minutes, remove the chicken from the lemon juice and pat each piece dry on a paper towels.
4. Place three separate dishes near the chicken. Fill the first with some flour, the second with some bread crumbs and the third with the eggs (beaten). Coat each piece of chicken with flour on both sides (it will help absorb the moisture so that the bread crumbs will adhere better), then dip each piece into the beaten egg, then coat each side of each piece with the bread crumbs, being sure to press down heavily with your hand on each piece of chicken so that the breadcrumbs adhere very well.
5. Heat about 3 tablespoons of the coconut oil in a skillet on medium heat and then cook the chicken for about 3-4 minutes on each side.
*I have found that the best way to cook these is to cook them on a low-medium flame so that the chicken cooks through before the breading gets browned too much.
**If you want especially intense lemon flavor, I recommend using the juice of freshly-squeezed lemons rather than the bottled lemon juice. It does make a difference in the flavor. In the past when I had used bottled lemon juice, I could barely taste the lemon flavor in the chicken but when I use the fresh lemon juice then the chicken has a much more noticeable and strong lemon flavor. Also, you don't want to marinade for longer than 20 minutes because that affects the texture of the chicken beyond that and it the acid in the lemon juice may make the chicken have a dry texture.
serves: 2