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Chicken stir-fry Chinese style with roasted peppers spaghetti recipetaster.blogspot.com/2009/09/its-showtime-alexanders...
POINTS® Value: 1 (per meatball)
Servings: 16 meatballs
Ingredients
3/4 cup Whole Wheat Panko breadcrumbs or lightly crushed Wasa Light Rye Crispbread
1/3 cup FF milk
1 lb. extra-lean ground chicken
3 large egg whites
1/4 cup chopped fresh parsley leaves
1 T plus 1 tsp. grated RF Parmesan cheese
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. salt
Instructions
Preheat the oven to 400F. Lightly mist a medium baking sheet with olive oil spray. Set aside.
In a mixing bowl, combine the bread crumbs or crushed crispbread and the milk. Let stand for 2 to 3 minutes, or until the milk softens the crumbs. Add the chicken, egg whites, parsley, cheese, garlic powder, onion powder & salt. With clean hands or a fork, mix well. Divide the mixture into 16 equal pieces. Roll each piece between your palms to shape into a ball. Place the meatballs, not touching, on the prepared baking sheet.
Bake for 12-15 minutes, or until no longer pink inside.
NI (per meatball)
55 calories, 8g protein, 4g carbohydrates, less than 1g fat (trace saturated), 17mg cholesterol, trace fiber, 119mg sodium
Hasselback Potatoes, a Swedish baked potato dish, made of sliced potatoes, topped with breadcrumbs and spices. Courtesy of Carolyne.
This reminds me of Hansel and Gretel. It also makes me want to have a picnic with nectarines, thick fresh rustic bread, brie, and red wine. With ants and bees and the sound of cicadas and an occasional sparrow stopping by for a treat. And the smell of decaying leaves in the distance, and the sweet premonition of laughter and gingerbread and hunger never to be appeased.
From loaves to croquettes, now you can coat your favorite organic foods with Edward & Sons™ organic breadcrumbs. Breadcrumb encrusted seitan anyone? How about a crispy organic topping on your baked artichoke dip?
Ingredients:
1 pkg. Earth Family Lemon-Dill Dip Mix & Seasoning
2/3 cup Panko Breadcrumbs
2 Tbsp. Parsley, chopped finely
½ tsp. Sea Salt
½ tsp. Pepper
2 Tbsp. Olive Oil
4 (6-8 oz.) Salmon Fillets
2 Tbsp. Mayonnaise
Directions:
Preheat oven to 425˚. Combine Earth Family Lemon-Dill Dip Mix and Seasoning, panko, parsley, sea salt and pepper in a bowl. Spread ½ Tbsp. of mayonnaise over top of each piece of salmon and coat with Panko mix over mayonnaise. In an ovenproof skillet heat olive oil to a medium high. Place salmon skin side down and cook for 6 minutes. Place skillet in oven and continue to cook for 8 minutes. Remove from oven and cover with aluminum, let rest for 5 minutes before serving.
A rather generous portion that I was happy to share. Good pasta texture, but served dry and against the creamy rich mascarpone-ricotta filling, a little heavy/flat. A little more lubrication would have been nice to give the dish a slightly smoother mouthfeel. Though I'm not a judge of Italian authenticity, I do feel that a red sauce (tomato, pepper, whatever) would have been a better match to cut through the heaviness of this dish vs. brown butter, which, although barely present on this plate, would compliment a non-dairy filled pasta more (i.e. the duck liver ravioli from my last visit).
This recipe turned out so delish. The chicken was very tender and juicy and had TONS of flavor.
Ingredients
* 6 boneless skinless chicken breasts
* 1 cup dry breadcrumbs (even better, use panko breadcrumbs)
* 1/4-1/3 cup parmesan cheese
* 1 teaspoon seasoning salt
* 1/2-1 teaspoon ground black pepper
* 1/2-1 teaspoon garlic powder
* 1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
* 1/4 cup melted butter (no substitutes)
Directions
Set oven to 400° degrees (set oven rack to lowest position).
Lightly grease a 13 x 9-inch baking dish.
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
Coat in the breadcrumb mixture.
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
Bake uncovered for about 30-35 minutes or until the chicken is cooked).
I got this recipe from
www.recipezaar.com/Kittencals-Easy-and-Delicious-Ranch-Pa...
This week is basically fired. It is weird and full of tiny failures. Yesterday I baked some great homemade macaroni (previously tested), but ended up super cranky anyway. Today it rained on my way home and I got there muggy and limp, ready for another beat-down of an evening. Instead, everything was magically cured and normal. Home, microwaved leftovers, ugly plate left behind by some roommate years ago, good company.
Recipe, and bedsheets, courtesy Martha Stewart. Whatever it takes, I guess.
Not pictured: the grape juice portion of the cure. An unexpectedly handy element.
I thought I was really smart. While searching for Michael's hotel, I took this picture before leaving the subway station. I wanted to make sure that we would be able to get back to the station. None of the taxi drivers that we encountered knew English so we had to be prepared. I turned on my digital camera and showed this picture to a taxi driver when we were ready to go back to the subway station. The driver did not know how to get us there! He seemed completely puzzled by this picture even though the subway stop was only about three miles from where we were. We tried another taxi and he had no problem.
Sure, you could by this in the store. But only if you have tasted a dish with self-made breadcrumbs, you will know the difference.
Breadcrumb, Parmigiano-Reggiano and parsley topped baked tomatoes - really special ones packed with flavour , with a wafer thin slice of best Bologna Mortadella and basil infused olive oil. Breadrcumbed topped vegetables are a classic Bologna starter.
Obviously no sardines have been maltreated during the preparation of this recipe! Just bread crumbs make it similar to a typical Sicilian meal so I named it like this, sardines are still happy in the sea. :)
Recipe: vegetarianizzando.blogspot.com/2011/06/pasta-con-le-sarde...