Type what you have

Ingredients

• ✓ bread crumb
• russet potato
• salt
• butter
• egg
• farina
• all-purpose flour
• prune plum
• white sugar
• butter
• white sugar
• butter
• sugar

Instructions

1. 1 Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. 2 In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. 3 Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. 4 On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. 5 Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. 6 Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

By LINDA MCLEAN

Ingredients

• ✓ bread crumb
• camembert cheese
• egg
• sesame seed
• vegetable oil
• raspberry preserves

Instructions

1. 1 Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. 2 Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. 3 In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. 4 Melt raspberry preserves for dipping sauce.

By Jennifer Romasco

Ingredients

• ✓ bread crumb
• chicken breast
• string cheese
• ham
• butter
• toothpick

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish.
3. 3 Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

By HOLLYSTACH

Ingredients

• ✓ bread crumb
• egg
• salt
• pepper
• brie cheese
• oil
• cranberry sauce

Instructions

1. 1 In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
2. 2 Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

By CHRISTINA KANDIL

Ingredients

• ✓ bread crumb
• cooking spray
• chicken breast
• salt
• black pepper
• swiss cheese
• ham

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.
2. 2 Pound chicken breasts to 1/4 inch thickness.
3. 3 Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.
4. 4 Roll up each breast and secure with toothpicks.
5. 5 Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.
6. 6 Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.
7. 7 Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.
8. 8 Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

By Jill M

Ingredients

• ✓ bread crumb
• egg
• milk
• chicken breast
• oil
• swiss cheese
• ham
• cream of chicken soup
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
3. 3 Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
4. 4 Bake in preheated oven until golden brown and bubbly, about 30 minutes.

By Wanda Cleaver Geitner

Ingredients

• ✓ bread crumb
• milk
• chicken breast
• salt
• pepper
• ham
• swiss cheese
• vegetable oil
• cream of chicken soup
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place milk and bread crumbs in two separate shallow bowls. Season chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks. Dip each chicken roll into milk, and then into breadcrumbs.
3. 3 Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides. Arrange the chicken in a 9x13-inch baking dish.
4. 4 In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. Pour over the chicken.
5. 5 Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.

By Elaina

Ingredients

• ✓ bread crumb
• ground pork
• milk
• onion
• garlic
• clove
• allspice
• salt
• pepper

Instructions

1. 1 Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

By Nans

Ingredients

• ✓ bread crumb
• chicken breast
• deli ham
• swiss cheese
• all-purpose flour
• salt
• black pepper
• egg
• butter

Instructions

1. 1 Place each chicken breast on a cutting board between 2 pieces of parchment paper. Being careful not to pound all the way through, use a mallet or a foil-wrapped brick to flatten each breast to a thickness of 1/4 inch.
2. 2 Cut ham and Swiss cheese slices in half so you have 4 pieces of each. Stack 1 piece ham and 1 piece of cheese in the middle of each flattened chicken breast. Roll up like a jelly roll, tucking the ham and cheese inside the breast as you roll. Secure the ends and sides with toothpicks so the cheese won't run out. Transfer to the refrigerator for at least 15 minutes, or up to 4 hours.
3. 3 Preheat an air fryer to 350 degrees F (175 degrees C), if recommended by the manufacturer.
4. 4 Combine flour, salt, and pepper in a small bowl. Place beaten egg in second bowl. Place bread crumbs in a third bowl.
5. 5 Dip each chicken bundle in flour mixture, then in egg, and finally in bread crumbs to coat. If you notice any spots that are just coated in flour, lightly pat with beaten egg and bread crumbs. Gently pat each bundle with melted butter and place in the air fryer basket.
6. 6 Air-fry until crust is nicely browned and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ bread crumb
• butter
• all-purpose flour
• milk
• pecorino cheese
• salt
• cayenne pepper
• nutmeg
• cauliflower
• parmesan cheese
• olive oil
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
2. 2 Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
3. 3 Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
4. 4 Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
5. 5 Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
6. 6 Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

By John Mitzewich

Ingredients

• ✓ bread crumb
• bacon
• smoked sausage
• chicken thigh
• onion
• salt
• pepper
• chicken broth
• cannellini bean
• rosemary
• thyme
• cayenne pepper
• butter
• parmigiano-reggiano

Instructions

1. 1 Gather the ingredients.
2. 2 Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10 to 12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
3. 3 Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
4. 4 Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
5. 5 Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
6. 6 Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
7. 7 Mix bread crumbs, Parmigiano-Reggiano, and melted butter together in a small bowl. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
8. 8 Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
9. 9 Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
10. 10 Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

By John Mitzewich

Ingredients

• ✓ bread crumb
• lobster tail
• butter
• shallot
• salt
• mushroom
• flour
• cognac
• brandy
• milk
• creme fraiche
• heavy cream
• tarragon
• cayenne pepper
• parmesan cheese
• butter

Instructions

1. 1 Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point.
2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more.
3. 3 Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet.
4. 4 Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool.
5. 5 Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat.
6. 6 Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake.
7. 7 Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended.
8. 8 Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells.
9. 9 Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.

By John Mitzewich

Ingredients

• ✓ bread crumb
• all-purpose flour
• butter
• onion
• cinnamon
• nutmeg
• clove
• ground pork
• parsley
• egg
• chicken broth
• bay leaf
• water
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
2. 2 Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
3. 3 Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
4. 4 Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
5. 5 Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
6. 6 Season with salt and black pepper. Return meatballs to stew and serve.

By Nancy Carreiro

Ingredients

• ✓ bread crumb
• water
• egg
• pastry
• parsley
• clove
• savory
• black pepper
• cinnamon
• salt
• celery
• garlic
• mushroom
• onion
• beef stock
• ground pork
• vegetable oil

Instructions

1. 1 In a large skillet, heat oil over medium high heat. Cook pork, breaking up with spoon, for about 10 minutes or until no longer pink. Drain fat.
2. 2 Stir in stock, onions, garlic, mushrooms, celery, salt, cinnamon, pepper, savory, and cloves; bring to a boil. Reduce heat to medium low. Simmer for 35 to 45 minutes, or until 2 tablespoons liquid is left. Stir in fresh bread crumbs and parsley. Taste, and adjust the seasoning to your liking. Cover, and refrigerate until cold. The filling can be stored for up to one day.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Roll out pastry to about 1/8 inch thickness, and fit to pie plate. Spoon filling into shell. Roll out top pastry. Moisten rim of pie shell with water. Cover with top pastry, pressing edges together to seal. Trim and flute pastry edge. Beat egg with water, and brush over the top pastry. Cut steam vents in top.
5. 5 Bake in preheated oven until pastry is golden brown, about 45 minutes. Allow to cool for about 10 minutes before serving.

By Nicole

Ingredients

• ✓ bread crumb
• bacon
• pistachio
• cherry
• egg
• heavy cream
• pink curing salt
• black pepper
• garlic
• kosher salt
• cognac
• parsley
• shallot
• onion
• chicken liver
• bacon
• duck leg meat
• pork shoulder
• cayenne pepper
• ginger
• nutmeg
• clove

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Ingredients

• ✓ bread crumb
• salt
• white wine
• tomato paste
• celery
• carrot
• onion
• parsley
• butter
• garlic pork sausage
• vegetable oil
• black pepper
• salt
• pork chop
• pork shoulder
• garlic
• thyme
• black peppercorn
• bay leaf
• white bean
• tarbais bean
• duck leg confit
• pancetta
• chicken stock

Instructions

1. 1 Pour chicken stock into a large pot. Add pancetta, bones from duck confit, and drained beans. Tie bay leaves, peppercorns, thyme sprigs, and garlic cloves into a small square of cheesecloth to create a bouquet garni; add to the pot. Stir and bring to a simmer over high heat; skim off any foamy scum that forms if desired. Reduce the heat to low and simmer until beans are almost tender, 30 to 45 minutes.
2. 2 Sprinkle pork pieces with salt and pepper. Heat oil in a skillet over medium-high heat; add pork and brown for 3 to 5 minutes. Transfer to a bowl. Add sausage to the skillet and cook until nicely browned on all sides, turning occasionally, 3 to 4 minutes. Cut sausages in half and transfer to the bowl with pork pieces.
3. 3 Remove fat and skin from duck confit and add to the same skillet. Cook over medium heat until fat is rendered, about 3 minutes. Transfer all fat and browned pieces from the skillet to a mixing bowl. Add melted butter. Stir in bread crumbs and chopped parsley; stir until mixture looks like damp sand. Mix in about 1/4 to 1/2 cup bean cooking liquid.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Place onion, carrot, and celery in the same skillet used to brown the meats; add a pinch of salt. Cook and stir over medium heat until onion is translucent and the mixture turns golden, 5 to 7 minutes. Stir in tomato paste; cook and stir until tomato paste starts to caramelize and stick to the bottom of the pan, 3 or 4 minutes. Pour in white wine; cook and stir until most of the wine evaporates, 5 or 6 minutes. Remove from heat.
6. 6 Drain beans over a large bowl to retain all the cooking liquid. Discard bones and bouquet garni.
7. 7 Place drained beans into a large shallow baking dish or cast iron skillet (about 12 inches in diameter and 3 inches deep). Stir in cooked vegetables and about 1 cup cooking liquid. Add pork pieces and distribute evenly among the beans. Top with shredded duck confit. Nestle sausage halves into bean mixture.
8. 8 Ladle cooking liquid into the baking dish until beans are nearly submerged. Spread bread crumb mixture evenly over the top but don't press into liquid. Use your fingertips to make gentle indentations on the crumb surface for better browning.
9. 9 Bake in the preheated oven until most of the liquid has been absorbed, about 2 hours. Remove from the oven and create a small well in the center of the cassoulet crust. Ladle about 1/2 cup cooking liquid (or as needed) into the well to rehydrate the mixture. Use a fork to gently poke into the cassoulet to ensure the liquid is evenly distributed, but try not to disturb the crusty surface.
10. 10 Continue baking until surface is crispy and caramelized, meat is fork-tender, and beans are creamy and tender, about 30 to 45 more minutes.
11. 11 Serve in large bowls with a spoonful or two of hot cooking liquid. Top with chopped fresh parsley.

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
• 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
• 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

Ingredients

• ✓ bread crumb
• parmesan cheese
• sesame seed
• egg
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
3. 3 Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

By Sarah Stephan

Ingredients

• ✓ bread crumb
• firm tofu
• barbecue sauce

Instructions

1. 1 Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
2. 2 Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
3. 3 Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
5. 5 Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
6. 6 Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

By btnymeg

Ingredients

• ✓ bread crumb
• all-purpose flour
• egg
• vegetable oil
• pork steak

Instructions

1. 1 Mix bread crumbs and flour together in a resealable plastic bag. Place eggs in another bag.
2. 2 Place pork steaks in the bag with egg mixture and toss. Transfer 1 steak into the bag with the bread crumbs mixture and toss to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Add coated steak to the hot oil. Coat the next steak with the bread crumbs and add to the skillet. Fry until browned on both sides, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Repeat with the remaining pork steak.

By Courtney Lynn Hernandez

Ingredients

• ✓ bread crumb
• ranch dressing mix
• vegetable oil
• tilapia fillet
• butter

Instructions

1. 1 Place bread crumbs in a bowl. In a shallow dish, mix dressing mix and oil to form a paste. Coat tilapia fillets with the paste, then dredge in bread crumbs to lightly coat.
2. 2 Melt butter in a skillet over medium heat. Place fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.

By CHEEREEO

Ingredients

• ✓ bread crumb
• french onion soup mix
• mayonnaise
• garlic
• chicken breast

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and dry soup mix together in a bowl.
3. 3 Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
4. 4 Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
5. 5 Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keady Perry

Ingredients

• ✓ bread crumb
• parmesan cheese
• turkey breast cutlet
• sour cream
• olive oil

Instructions

1. 1 Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
2. 2 Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

By Tanya Belt

Ingredients

• ✓ bread crumb
• chicken breast
• salad dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
3. 3 Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

By Robin

Ingredients

• ✓ bread crumb
• chicken breast
• salad dressing

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

By Angela

Ingredients

• ✓ bread crumb
• ground beef
• salsa

Instructions

1. 1 Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
2. 2 Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.

By Allrecipes Magazine