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Bread Crumbs
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Make Your Own Breadcrumbs
Anytime a recipe calls for regular breadcrumbs I prefer to make my own. They taste fresher and less dry than their container counterpart. I haven't always done this: Several years ago I needed breadcrumbs and reached into my pantry for the store bought crumbs.
Fast & Easy Dinner: Saucy Beans and Eggplant
During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant.
Fast & Easy Dinner: Crispy Mustard Chicken with Carrots
With bread and a food processor, fresh bread crumbs are a blitz away. In this recipe, chicken is coated with homemade rye bread crumbs making for a delicious and crispy texture. The chicken is dipped in a mustard before being patted with the crumbs and baked.
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Southern Side: Creamed Collard Greens
I'm a little sick of the traditional Thanksgiving meal. That's why this year I plan on serving slightly different versions of old favorites — like a turkey roulade instead of a whole roasted turkey, for instance.
Rather than the usual green bean casserole, I'm reaching for a neo-Southern riff on the creamed spinach standby, and plan on impressing guests with creamed collard greens.
Fast & Easy Dinner: Tofu Parmigiana
Sick of eggplant parmesan? Well get excited, this recipe is for you. It replaces the purple vegetable with tofu steaks.
Fast & Easy Dinner: Jerk Burgers With Mango Salsa
Bored by the basic all-American burger? Take a trip to the Caribbean with this innovative recipe.
The beef patty is seasoned with jerk sauce and bread crumbs.
Burning Question: Why Do Recipes Call For Stale Bread?
Many recipes — from French toast to bread pudding — call for leftover bread. But why would anyone want to cook with old bread that's hard and dry?
Eaten out of hand, day-old bread may taste inferior to its fresh counterpart.
'Wich of the Week: Eggplant Grilled Cheese
When dealing with Thanksgiving leftovers, sandwiches are an obvious choice — and believe me, I consumed my fair share of turkey and stuffing on wheat bread last week. But in a more unexpected repurposing, I also used the breadcrumb mixture leftover from my New Orleans-style baked oyster dish to make this twist on a grilled cheese.
In this case, the "bread" is actually sliced eggplant coated with breadcrumbs, and the cheese is provolone (though mozzarella would also be good with a marinara dipping sauce on the side).
Monday's Leftovers: Fried Neatloaf Sandwiches
Yesterday I passed on the "secret" recipe for the Neatloaf at Ananda Fuara and today I'm here to tell you what to do with the rest of the loaf. There are a few obvious ideas, such as a neatloaf sandwich (which is actually quite tasty in between slices of nice crusty bread), broken apart and reheated in a pan with new seasonings and placed inside a taco shell, or crumbled on top of pizza. However the idea that I've come up with is as follows: Neatloaf sandwiches where the neatloaf is the bread.
Fast & Easy Dinner: Gemelli With Broccoli Rabe and Anchovies
Several years ago, after watching an episode of this new Food Network show called 30 Minute Meals, I decided to take the somewhat unheard-of chef's advice. According to this Rachael Ray lady, anchovies lose their intense fishy flavor when cooked down in a sauce. After trying one of her recipes, I realized she was right!
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