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Old 11-09-2016, 02:50 PM   #1
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Smile Breadcrumbs for breading meat, fish, vegetables

I occasionally like to do breaded meat, fish, and certain vegetables, and over the years I've developed the following recipe that does very well:

Stale bread, cubed and lightly toasted
dried mixed herbs
garlic powder
grated parmesan cheese
salt and pepper

This is so easy! Put the toasted bread cubes in the food processor, and blend until you have fine breadcrumbs. Mix in the other ingredients. That's it.
you can make your own flavoured breadcrumbs this way. My OH likes them done this way.

di reston


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Old 11-09-2016, 03:27 PM   #2
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I agree. I always buy my plain unseasoned bread crumbs and add my own seasoning. I use Parmesan and Romano cheese in mine and LOTS of herbs and spices. I like to know what's in there.
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Old 11-09-2016, 03:44 PM   #3
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I keep Progresso Seasoned crumbs on hand. I just added freshly grated cheese, depending on what I am breading. I never put cheese on fish or seafood.
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Old 11-09-2016, 04:32 PM   #4
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Panko is my stable, so yummy.
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Old 11-09-2016, 04:34 PM   #5
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We use unseasoned Panko crumbs most often and season to what we are making. We also use cracker crumbs (Ritz blitzed in the food processor) for most "breaded" seafood or fritters.
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Old 11-09-2016, 04:41 PM   #6
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Originally Posted by CraigC View Post
We use unseasoned Panko crumbs most often and season to what we are making. We also use cracker crumbs (Ritz blitzed in the food processor) for most "breaded" seafood or fritters.
I guess my taste buds are way off. I find Ritz crackers are just too sweet. I don't even buy them for snacking .
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Old 11-09-2016, 05:13 PM   #7
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When bread is starting to go stale I freeze it for use later as bread crumbs or french toast.
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Old 11-09-2016, 05:38 PM   #8
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When bread is starting to go stale I freeze it for use later as bread crumbs or french toast.
Same here.

And just because the Italians don't eat cheese with seafood doesn't mean it's not allowed I've been thinking about making a delicious dish I had in a restaurant once - Greek shrimp baked in tomato sauce and feta.
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Old 11-09-2016, 06:43 PM   #9
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Same here.

And just because the Italians don't eat cheese with seafood doesn't mean it's not allowed I've been thinking about making a delicious dish I had in a restaurant once - Greek shrimp baked in tomato sauce and feta.
I'm Italian and I don't follow that rule either. I put Parmesan and Romano on white clam sauce, in stuffed clams and also in my crumbs for breeding fish. Not sure why some people don't but we like cheese with fish.

Also mac and cheese with tuna. I have never had a tuna melt but I hear it's good.

To each their own.

Your Greek dish sounds good.
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Old 11-09-2016, 07:44 PM   #10
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Originally Posted by msmofet View Post
I'm Italian and I don't follow that rule either. I put Parmesan and Romano on white clam sauce, in stuffed clams and also in my crumbs for breeding fish. Not sure why some people don't but we like cheese with fish.

Also mac and cheese with tuna. I have never had a tuna melt but I hear it's good.

To each their own.

Your Greek dish sounds good.
A tuna melt is to die for...
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