View allAll Photos Tagged breadcrumbs
El breadcrumb arriba a mano derecha debajo de la cabecera. No es la primera vez que lo veo. Se está convirtiendo en una fuerte tendencia de diseño del 2009 ponerlo ahí aunque todavía no se ha estandarizado la forma de hacerlo.
Otro ejemplo: www.nngroup.com/services/testing.html
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Phone: (212) 776-8273
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© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Carrot casserole makes a delicious breakfast, snack or side dish to meats or fish. A simple carrot casserole consists of carrots, butter, onions, salt, pepper, all-purpose flour, milk, cheese, and breadcrumbs. You can also use onions rings in lieu of breadcrumbs. Some like to add curry powder to give the casserole a spicy kick.
First, the sliced carrots are boiled in salted water until they soften and then drained and set aside. The butter is then melted in a saucepan and flour is stirred in, over low heat until the mixture is smooth and bubbly. Milk is added gradually while constantly stirring the mixture and it is cooked until thick. The cheese is then added and stirred in until melted.
The cooked carrots are then placed in a casserole dish and layered with bread or onion crumbs and the sauce is poured over the dish. The casserole is then baked in a 550 degree F oven for 15 minutes and then the remaining crumbs or onion rings are garnished over the top of the casserole and it is baked for another five to ten minutes until the breadcrumbs are golden and the casserole is heated through.
In other variations, carrots can be combined with potato to make a carrot and potato recipe. Other possible combinations are carrots and peas casserole, carrots and corn casserole, carrots and mushrooms, carrots and cabbage, carrots and chicken, carrots and fish, carrots and pork, and carrots and pasta casserole.
For a sweet side dish that is a cross between salad, dessert, and casserole, make apple carrot casserole. After boiling carrots drain them and layer sliced carrots and sliced apples in a casserole dish. Combine flour, nutmeg, and brown sugar and sprinkle this over the top of the carrots and apples. Dot the top with butter and pour orange juice over the whole. Sprinkle with some salt and bake in a 350 degree F oven for 30 minutes or until carrots are tender.
SOURCE: cookcarrots.com/popular-carrots/carrot-casserole/ (via Foodspotting)
Made as before, except I really packed on the crust this time and swapped out the thyme for some chopped chives (since I still had them left over from the herb-stuffed pork the other day). Also, in my opinion 25 minutes isn't enough. I recall testing it at 25 the times before I've made it and it wasn't anywhere near 140 or whatever. I did it almost 35 minutes in my oven and the ends were 170 or 180 while the center was close to 160.
Mustard-herb crusted pork tenderloin at cooking light.
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Serve this company worthy pork tenderloin recipe with a side of mashed potatoes and a vinaigrette-dressed mesclun salad.
Note: Substitute Parmigiano-Reggiano for the Romano cheese or try honey mustard in place of Dijon mustard, if you prefer.
Yield: 4 servings (serving size: 3 ounces pork)
Ingredients
* 1 (1/2-ounce) slice white bread
* 1/4 cup chopped fresh parsley
* 3 tablespoons grated fresh Romano cheese
* 2 teaspoons chopped fresh thyme
* 1 (1-pound) pork tenderloin, trimmed
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 tablespoons Dijon mustard
* 1/2 teaspoon fennel seeds, crushed
* 1 garlic clove, minced
* Cooking spray
Preparation
Preheat oven to 450°.
Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.
Nutritional Information
Calories:
184 (30% from fat)
Fat:
6.2g (sat 2.3g,mono 2.7g,poly 0.4g)
Protein:
25.8g
Carbohydrate:
4.6g
Fiber:
0.4g
Cholesterol:
72mg
Iron:
1.6mg
Sodium:
351mg
Calcium:
72mg
Marge Perry, Cooking Light, JANUARY 2007
darindines.com/2014/01/12/bestia-2/
Bestia
2121 7th Pl.
Los Angeles, CA 90021
Dining date: 8/17/13, 11/8/13, 1/3/14
Baked Macaroni with a Twist from Robin Robertson's The Vegetarian Meat & Potatoes Cookbook (page 248). Surprisingly creamy for baked mac -n- cheese, with a crazy awesome topping made of breadcrumbs and cheese (cheddar Daiya).
Blogged: www.easyvegan.info/2013/04/04/baked-macaroni-and-cheese-w...
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Broccoli
Bagna cauda, breadcrumbs.
FIG
Charleston, South Carolina
(November 17, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
11 Fulton St,
New York, NY 10038
Phone: (212) 776-8273
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
more @ Panko Japanese Bread Crumbs
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A unique blend of thefull line of bread, our bread crumbs are made by hand through a sifter leaving course crunchy crumbs.
This dish almost made me a fan of green beans, and I've never liked green beans. Such a colorful dish! Very festive looking.
29/06/09
Ok you'll either get this clue straight away...or not at all. I'm hoping this dish translates worldwide and it's not just a odd British variant!
The ingredients are, chicken breast (err... it's frozen!), breadcrumbs butter and garlic (there is oil, salt pepper....and probably an egg for the breadcrumb batter...but you get the idea). The garlic and the butter are usually placed inside a pocket cut into the breast meat, the butter melts during cooking and pours out when the meat is cut* (*in an ideal world, my last 2 attempts drained on the oven baking tray mid way through cooking)
So now you have 4 clues to my new purchase, clue 1, clue 2, clue 3 and now clue 4. So we know it's a camera, we know it's a film camera, no one has mentioned the format yet but the clues are there. This clue should give you the brand name of the camera, and from that point google should provide you with the answer ;)
Lightroom: crop, white balance to flash, sharpen, saturation +1, nudge brightness and contrast, save to JPG
Strobist: 580exii @1/128 directly above into small softbox, I also flipped the 14mm diffuser down on the flash. Flash triggered by poverty wizard.
Mushrooms stuffed with breadcrumbs, Parmigiano Reggiano, diced mushrooms, and celery.
Taken January, 2008 in Lexington, Massachusetts, United States
¹⁄₆₀ sec at f/5.6, ISO200, flash fired.
mmmm.... Mozzarella, fontina and parmesan cheese in breadcrumbs, served with sweet red onion marmellata
Perla
24 Minetta Lane
New York, NY 10012
Michael Toscano, Chef/Co-Owner
Gabe Stulman, Owner
Dinner: À la Carte
October 12, 2013
I believe this campaign involves coating all children in a breadcrumb batter. Yummy!
"Good Egg Safety carried out 1,434 child seat checks across Scotland in 2012 and found that over half of all seats checked were either incorrectly fitted or incompatible with the car or the child. In some cases children were not restrained at all."
Herring is usually eaten raw in the Baltic countries but I remember some scrumptious herring in a tomato sauce served up by "Frank the pig" in Trieste in northern Italy. It was a very simple dish which was served with some Tokai white wine from across the border in Slovenia and some rustic bread for mopping up the remains of the sauce from the plate.
I had bought some filleted herring from the shop and while driving today I came up with a recipe which involved the herring fillets stuffed with blue cheese and extra hot chillies, and then rolled in breadcrumbs seasoned with salt and pepper, and then fried in butter.
For the sauce I diced a single red onion and thinly sliced a single bulb chinese garlic, which I fried in olive oil, and to this I added some sundried tomato Pesto.
The fish were flash fried giving each side no more than 5 minutes each side or until the blue cheese inside the fillets had melted, and then it was served piping hot with the boiling sauce poured around the edge of the plate.
I had to suffice with some Hungarian white wine and to mop the sauce up some rough country bread with linen seeds.
she is not the type to stand still for photos, she was just awful i love her <3
Canon EOS 20D + Canon EF 50mm f/1.8 STM
First time I had this was at Iberico & Co in Hong Kong. The texture is just amazing, the crispy breadcrumbs, crunchy cartilage and flavorsome soft fat...it's the perfect finger food along with a glass of beer. Here's how I make mine:
Ingredients:
pig ears
bread
homemade mayonnaise
rosemary
salt
egg
Method:
1. boil the pig ears until cooked
2. slice the pig ears into long strips
3. to make the breadcrumb coating, blitz bread and rosemary in a blender until breadcrumbs are formed
4. coat pig ears with beaten egg and coat with breadcrumbs
5. fry the pig ears until crispy and golden
6. serve!
Tips:
Stale bread actually makes the best breadcrumbs as stale bread is dry. Once the breadcrumb is made, set it aside and let it dry out. Putting it in the fridge can dry it out, but if you live in a humid climate, the breadcrumb can become soggy when you take it out of the refrigerator. The best way is to use a dehumidifying box to dry out the breadcrumbs!
My other recipes:
This lasagna is made with an improvised salsa of tomatoes, onions, mangos, peaches and parsley. Buffalo is layered with a hot red-pepper sauce on the bottom; bread-crumbs on the top. Veggie interior (broccoli, carrot, cabbage, kale, yellow pepper) is stirfried with fresh garlic then layered on lasagna; mozzarella, parmesan and ricotta cheeses throughout.
braised leeks, beluga lentils, brown butter, juniper berry, duck fat and parsley-herb-breadcrumb finish.
The first of the wild meat courses. I absolutely love game. Sadly I find that it's not as easy to find the interesting/gamier wild options on Toronto menus (for obvious reasons)
Supple slices of meaty venison heart were fanned over a brown butter and duck fat (oh the aroma!) slicked bed of herb-breadcrumb dusted beluga lentils and silky sweet braised leeks. The heart was beautiful - slightly less chewy than flank (without the dry muscle only tug) but full of great protein rich flavours. Loved the inclusion of the pearl-like al dente legumes that helped give the course texture and slightly hearty substance; addition of sweet roasted roots that provided a clean simple foil to the comforting mix. Despite being given our own plates, JH and I just dug into the pan, mopping every last drop of the saucy liqueur with thick toasts of walnut bread. :) This is also a course that works especially well if drunk/hung over. ;P
Last Friday we were delighted to welcome Breadcrumb Trail director Lance Bangs for a post-screening Q&A chaired by Jeremy Pritchard from Everything Everything.
Photo credit: Ana Cunha
Halichondria panicea - Eponge volcan ou Eponge manchon ou Halichondrie mie de pain ou Croûte de pain ou Eponge mie de pain - Breadcrumb sponge - France - Bretagne
Chicken Tetrazzini
thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients
* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste
Topping
* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping
Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.