lots of breadcrumbs - Mothering Forums

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#1 of 9 Old 06-27-2006, 05:19 PM - Thread Starter
 
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what recipes would use up lots of breadcrumbs? I have a whole loaf of bread that is now crumbs and needs to be used...

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#2 of 9 Old 06-27-2006, 05:26 PM
 
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how fine are the breadcrumbs? If they are coarse they might be good for a fruit crisp...especially with all the delicious peaches and berries.

or on top of homemade mac n cheese

or breaded fried zucchini

sorry I can't think of any healthy ideas
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#3 of 9 Old 06-27-2006, 05:30 PM - Thread Starter
 
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Thanks, surfmama...

they are pretty coarse, I squished them with my hands. So, basic recipe for fruit crisp...just sliced/cut fruit with???
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#4 of 9 Old 06-27-2006, 07:09 PM
 
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Quote:
Originally Posted by fireflies~for~me
Thanks, surfmama...

they are pretty coarse, I squished them with my hands. So, basic recipe for fruit crisp...just sliced/cut fruit with???
I've never made it but I've heard it works...I googled it and it sounds like breadcrumb topping is most well-known on a "brown betty" dessert. Here is a link to one: http://southernfood.about.com/od/app...r/bl30727q.htm

I think it would taste great with peaches, but I'm not one to stick to a recipe.
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#5 of 9 Old 06-27-2006, 09:04 PM
 
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Stuffed peppers.

Cut some peppers in half to to bottom, trim out the guts, and parboil them until they're tender.

In a separate pan (I use my wok) saute some veggies until they're tender. You can saute in any kind of oil; I use butter, but anything else will work. I use onion, garlic, corn, basil leaves, and fresh tomato. When they're cooked, turn off the heat and immediately mix in a big handful of grated mozzarella cheese and a cup or two of breadcrumbs. Put the mixture in the peppers, and enjoy.

You can also add more breadcrumbs on the top of the peppers, and then put them under the broiler a minute or two to brown them. That's YUMMY.

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#6 of 9 Old 06-27-2006, 10:17 PM
 
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I make pangratatto
stale bread, chopped
pistachio nuts
sliced almonds
oregano
pinch of basil , sea salt, pepper

toss

toast on a flat sheet until crip and serve warm

fabulous over everything- salads, risotto, steamed veggies, soups, .....

I make a huge batch and keep it in the freezer ready to toast.
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#7 of 9 Old 06-28-2006, 12:21 AM
 
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If you can't use up the bread crumbs before they get moldy, they freeze well. I like to keep a bag of them in the freezer. Mix them up with some olive oil and toss them on top of a casserole or scalloped potatoes, that's always good.

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#8 of 9 Old 06-28-2006, 04:58 PM
 
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Anything stuffed -- stuffed peppers, stuffed mushrooms. You can also make poultry stuffing using breadcrumbs.

Other recipes using breadcrumbs:
- meatloaf, meatballs, salisbury steak, etc
- mussels in half shell - mix breadcrumbs with butter, parsley, salt, pepper, top mussels and bake with squirt of lemon juice
- crab cakes
- pan or oven fried fish or chicken
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#9 of 9 Old 06-29-2006, 06:55 PM
 
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You can also dry them out (in a cool oven for a little while), then they'll keep for ages in an airtight container in your cupbaord. I *never* buy bread crumbs at the store. I use my food processor to make crumbs, let them dry out and store. It is a great way to use up those little bits of leftover bread that nobody is going to eat.
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