Type what you have

Ingredients

• ✓ bread crumb
• eggplant
• mayonnaise

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place bread crumbs in a small shallow dish.
3. 3 Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
4. 4 Place eggplant on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
6. 6 Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
7. 7 Serve and enjoy!

By Pauline

Ingredients

• ✓ bread crumb
• zucchini
• olive oil
• parmesan cheese
• oregano

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
3. 3 Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
4. 4 Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.

By laureng

Ingredients

• ✓ bread crumb
• broccoli
• onion
• butter
• all-purpose flour
• milk
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Place a steamer basket in a pot over boiling water, and steam the broccoli about 5 minutes, until tender. Place the onions in a separate pot with enough water to cover. Bring to a boil, and cook until tender. Arrange the broccoli and onions in the prepared dish.
3. 3 Melt the butter in a saucepan over medium heat, and stir in the flour until smooth. Blend in the milk until thickened. Blend in the cream cheese until melted. Pour the mixture over the broccoli and onions. Sprinkle with Cheddar cheese, and top with bread crumbs.
4. 4 Bake covered in the preheated oven 30 minutes. Remove cover, and continue baking 30 minutes, until lightly browned.

By CATH292

Ingredients

• ✓ bread crumb
• bacon
• onion
• garlic
• green bean
• water
• balsamic vinegar
• salt
• black pepper
• cheese blend

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until some of the fat renders into the pan, about 5 minutes. Stir onion and garlic into the bacon and continue cooking until the bacon is crisp and the onion is translucent, about 5 minutes more.
2. 2 Stir green beans, water, vinegar, salt, and pepper into the bacon; cook at a simmer until the liquid is mostly evaporated, 10 to 12 minutes. Top with bread crumbs and cheese; stir gently.

By Barbara

Ingredients

• ✓ bread crumb
• olive oil
• zucchini
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Drizzle 2 tablespoons olive oil onto the prepared baking sheet; place zucchini slices in the oil. Drizzle 3 more tablespoons olive oil over zucchini slices; season with salt and black pepper. Toss coated zucchini slices with 1 cup bread crumbs.
3. 3 Bake in the preheated oven for 15 minutes. Toss zucchini slices with remaining 1 cup bread crumbs. Return to oven and bake until zucchini is soft and bread crumbs are lightly browned, 15 to 20 minutes.

By Lizard Girl

Ingredients

• ✓ bread crumb
• butternut squash
• blue cheese
• yellow onion
• olive oil
• thyme
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss squash, blue cheese, ½ cup bread crumbs, onion, olive oil, and thyme together in a bowl; season with sea salt and black pepper. Transfer squash mixture to a large baking dish; sprinkle with remaining ¼ cup bread crumbs.
3. 3 Bake in the preheated oven until top is lightly browned, 35 to 40 minutes.

By Too Hot Tamale

Ingredients

• ✓ bread crumb
• cauliflower
• butter
• onion
• butter
• salt
• black pepper

Instructions

1. 1 Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
2. 2 Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

By ChristinaB

Ingredients

• ✓ bread crumb
• cabbage
• margarine
• onion
• processed cheese food
• cream of mushroom soup
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ bread crumb
• spinach
• water
• butter
• cream cheese
• water chestnut
• garlic powder
• artichoke heart
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
3. 3 Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
4. 4 Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
5. 5 Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
6. 6 Bake in preheated oven until heated through, 20 to 25 minutes.

By MSLIB5

Ingredients

• ✓ bread crumb
• sweet onion
• oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice onion into 1/4-inch-thick rings. Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Place a wire rack over a sheet of aluminum foil.
3. 3 Prepare breading station by setting out 3 wide, shallow dishes. Whisk flour, baking powder, and salt together in the first dish. Whisk milk and egg together in the second dish. Place bread crumbs in the third dish.
4. 4 Dip each onion ring into the flour mixture, turning several times until fully coated with flour.
5. 5 Transfer to the egg mixture and use a fork to turn until coated. Lift onion with the fork and shake gently so excess liquid drips back into the dish.
6. 6 Place onion in the bread crumbs and turn several times to coat, scooping crumbs over the ring if necessary.
7. 7 Lift again with the fork, tap any excess bread crumbs back into the dish, and place on the wire rack while you prepare the remaining onion rings.
8. 8 Deep-fry 3 to 4 onion rings at a time in the preheated oil until golden brown, 2 to 3 minutes. Drain on paper towels while you deep-fry the remaining rings.
9. 9 Sprinkle with seasoning salt before serving.

By JeanieMomof3

Ingredients

• ✓ bread crumb
• olive oil
• merguez sausage
• red bell pepper
• goat cheese
• summer squash
• salt
• pepper
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
2. 2 Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
3. 3 Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
4. 4 Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
5. 5 Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ bread crumb
• broccoli
• onion
• water
• all-purpose flour
• evaporated milk
• salt
• cheddar cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
2. 2 Place broccoli and onion into a saucepan, pour in water, and bring to a boil. Reduce heat to low, cover, and cook until broccoli turns bright green and starts to become tender, 8 to 10 minutes.
3. 3 Whisk flour and 1/4 cup evaporated milk together in a bowl until smooth. Stir remaining evaporated milk and salt into broccoli. Gently stir flour mixture into broccoli mixture and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from heat and stir in sharp Cheddar cheese, mixing until cheese has melted into the sauce.
4. 4 Cook and stir bread crumbs with butter in a small skillet over medium heat until butter has melted and crumbs begin to give a toasted fragrance, 1 to 2 minutes. Remove from heat.
5. 5 Transfer broccoli mixture into the prepared baking dish and sprinkle crumbs atop casserole.
6. 6 Bake in the preheated oven until bubbling and browned, about 30 minutes.

By CHRISSY668

Ingredients

• ✓ bread crumb
• oil
• green bean
• water
• egg
• milk
• chili powder
• garlic powder
• onion powder
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. 2 Combine green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. 3 In one bowl, whisk egg and milk together. In a separate bowl, mix together bread crumbs, chili powder, garlic powder, and onion powder. Drain green beans and toss with flour to coat, shaking off the excess. Dip beans into egg mixture and then into bread crumbs, coating thoroughly.
4. 4 Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

By Rinne77

Ingredients

• ✓ bread crumb
• eggplant
• salt
• olive oil
• onion
• tomato
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt and let stand for about 10 minutes. Drain off liquid.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3. 3 Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4. 4 Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5. 5 Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

By Luke Patterson

Ingredients

• ✓ bread crumb
• artichoke
• lemon
• parmesan cheese
• parsley
• garlic
• kosher salt
• black pepper
• water
• olive oil

Instructions

1. 1 Gather all your ingredients.
2. 2 Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.
3. 3 Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
4. 4 Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
5. 5 Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
6. 6 Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
7. 7 Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.
8. 8 Serve warm or at room temperature.

By NicoleMcmom

Ingredients

• ✓ bread crumb
• vegetable oil
• celery
• onion
• parsley
• oyster
• egg
• salt
• poultry seasoning
• thyme
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add celery and onion; stir until tender, about 5 minutes.
3. 3 Mix in bread crumbs and parsley; remove from the heat. Stir in oysters, eggs, salt, poultry seasoning, thyme, and pepper. Add enough reserved oyster liquid to moisten mixture, stirring until well combined.
4. 4 Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until the top is golden, and a knife inserted into the center comes out clean, about 45 minutes. Serve warm.

By Stephanie Holt

Ingredients

• ✓ bread crumb
• tomato
• olive oil
• basil
• oregano
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• balsamic vinegar

Instructions

1. 1 Place an oven rack 6 inches from the top of the oven, preheat the broiler, and and arrange tomato slices on a foil-lined baking sheet.
2. 2 Combine olive oil, basil, oregano, garlic, salt, and pepper in a bowl and brush onto the tops of the tomatoes.
3. 3 Combine bread crumbs, mozzarella cheese, and Parmesan cheese in a small bowl and sprinkle the mixture over the tomatoes.
4. 4 Place under the broiler until topping starts to brown, 3 to 4 minutes, checking frequently to avoid burning.
5. 5 Transfer tomatoes to a plate, drizzle with balsamic vinegar, and serve.

By lutzflcat

Ingredients

• ✓ bread crumb
• potato
• butter
• egg yolk
• white pepper
• salt
• cheddar cheese
• onion
• egg
• water
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; mash in the bottom of the pot until no lumps remain.
2. 2 Place the pot over low heat. Stir butter into mashed potatoes; cook, stirring constantly, until butter is melted and potatoes are no longer moist. Spread potatoes into the bottom of a wide bowl; refrigerate until completely cooled, at least 30 minutes.
3. 3 Beat egg yolks into cooled potatoes; season with white pepper and salt. Stir in Cheddar cheese and diced onion. Shape potato mixture into tennis ball-sized balls; place in a baking dish and refrigerate until thoroughly chilled, at least 1 hour.
4. 4 Beat eggs and water together in a bowl. Place flour and bread crumbs into 2 separate wide, shallow bowls.
5. 5 Gently roll 1 potato ball in flour to coat; shake off excess. Dip into beaten egg, turning to coat; lift up so excess egg drips back into the bowl. Press into bread crumbs, turning until coated on all sides. Gently toss coated ball between your hands so any loose bread crumbs fall off. Place onto a plate while repeating with remaining potato balls; do not stack.
6. 6 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Carefully add potato balls, in batches, to hot oil; deep-fry until golden brown, about 5 minutes. Drain on a paper-towel-lined plate. Add more oil as needed between batches; heating to 375 degrees F (190 degrees C) before continuing to fry.

By Louise Honey-Jones

Ingredients

• ✓ bread crumb
• butter
• zucchini
• tomato
• onion
• bacon
• salt
• pepper
• water
• soy sauce
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Mix in zucchini, tomatoes, onion, and bacon. Season with salt and pepper; pour in water. Cover and cook, stirring occasionally, until vegetables are tender, about 10 minutes.
2. 2 Stir bread crumbs and soy sauce into the skillet. Mix in Cheddar cheese. Cover and continue cooking until cheese is melted, about 2 minutes. Sprinkle with Parmesan cheese to serve.

By Alice Shockley

Ingredients

• ✓ bread crumb
• butter
• spinach
• water
• evaporated milk
• butter
• flour
• onion
• garlic
• jalapeno jack cheese
• worcestershire sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over low heat. Add bread crumbs. Cook and stir until butter is incorporated into the bread crumbs. Remove from skillet and set aside.
2. 2 Place spinach in a microwave-safe baking dish. Add water. Cover and cook on high for 7 1/2 minutes, stirring halfway through. Drain over a measuring cup. Add enough evaporated milk to make 1/2 cup. Set aside.
3. 3 Melt butter in the skillet. Add flour and cook, stirring continuously, until mixture turns paste-like. Add onion and cook, stirring constantly until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Slowly add milk mixture, stirring constantly. Mix in cheese, Worcestershire sauce, red pepper flakes, salt, and pepper. Add spinach and cook until well incorporated, 2 to 3 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Place spinach mixture in a small greased baking dish, top with bread crumbs, and place under the broiler until bread crumbs are golden, about 5 minutes.

By Yoly

Ingredients

• ✓ bread crumb
• zucchini
• salt
• cooking spray
• cheddar cheese
• egg
• onion
• black pepper
• oregano
• basil
• salt
• rosemary
• garlic powder
• sage

Instructions

1. 1 Place zucchini in a colander or strainer set over a bowl; sprinkle salt over top and set aside for liquid to drain, about 1 hour. Press zucchini with a paper towel to remove any excess liquid.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a mini-muffin tin with cooking spray.
3. 3 Stir zucchini, bread crumbs, Cheddar cheese, eggs, onion, black pepper, oregano, basil, ¼ teaspoon salt, rosemary, garlic powder, and sage together in a large bowl until well combined; spoon into the prepared muffin cups, filling each to the top, flattening batter to be even with top of cups.
4. 4 Bake in the preheated oven until browned, 15 to 20 minutes.

By SunnyDaysNora

Ingredients

• ✓ bread crumb
• cube steak
• egg
• oregano
• cumin
• salt
• pepper
• lemon
• vegetable oil

Instructions

1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Ingredients

• ✓ bread crumb
• water
• white rice
• potato
• vegetable oil
• beef top sirloin
• salt
• egg
• onion
• tomato
• red chile pepper
• olive oil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
3. 3 Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
4. 4 Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
5. 5 Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
6. 6 Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
7. 7 Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
8. 8 Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

By Mara Rene Rada

Ingredients

• ✓ bread crumb
• ground beef
• onion
• garlic
• tomato sauce
• white wine
• olive
• salt
• black pepper
• potato
• egg
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
3. 3 Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
4. 4 Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
5. 5 Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
6. 6 Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
7. 7 Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.

By supermom4

Ingredients

• ✓ bread crumb
• chicken breast
• chicken broth
• olive oil
• onion
• green olive
• parsley
• salt
• pepper
• chicken broth
• butter
• salt
• all-purpose flour
• all-purpose flour
• egg
• oil

Instructions

1. 1 Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more broth if necessary. Remove chicken from pot, allow to cool briefly, and shred with 2 forks.
2. 2 Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
3. 3 Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
4. 4 Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
5. 5 Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press edges to create a small bowl. Stuff with 2 teaspoons chicken filling and gather top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
6. 6 Set out 3 bowls in the following order: flour, beaten eggs, bread crumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
7. 7 Heat oil for frying in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

By Sarinha

Ingredients

• ✓ bread crumb
• orange zest
• parsley
• olive oil
• parsley
• black pepper
• salt
• cayenne pepper
• coriander
• cumin
• garlic
• onion
• sausage
• linguica sausage
• bacon
• pork chop
• bay leaf
• beef
• water
• black bean

Instructions

1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ bread crumb
• olive oil
• peppercorn and garlic seasoned tenderloin

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix together bread crumbs and olive oil in a bowl until moist and sticky enough to adhere to meat. Place pork on a shallow cooking sheet. Press crumb mixture onto all sides of meat until there is no pink showing, about 1/4-inch thick.
3. 3 Bake in the preheated oven until pork is no longer pink in the center, about 35 minutes. An instant-read thermometer should read at least 145 degrees F (63 degrees C).
4. 4 Let pork rest for 10 minutes, then cut into 1/2-inch slices.

By Smithfield®

Ingredients

• ✓ bread crumb
• olive oil
• pork tenderloin

Instructions

1. 1 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
3. 3 Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
4. 4 Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
5. 5 Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

By Susan Burget

Ingredients

• ✓ bread crumb
• chicken breast
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
3. 3 Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

By Trudi Davidoff

Ingredients

• ✓ bread crumb
• brussels sprout
• butter

Instructions

1. 1 Place the Brussels sprouts into a large saucepan and fill with enough water to cover. Bring to a boil and cook until tender enough to easily pierce with a fork, 15 to 20 minutes. Drain and allow to dry for a few minutes.
2. 2 Place the Brussels sprouts into a serving dish and toss with melted butter to coat. Stir in the breadcrumbs gently until evenly distributed.

By olivia13