Type what you have

Ingredients

• ✓ breadcrumb
• olive oil
• walnut
• red bell pepper
• garlic
• lemon juice
• pomegranate molasses
• salt
• paprika
• aleppo pepper flakes
• cumin
• cayenne pepper
• parsley

Instructions

1. 1 Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
2. 2 Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 3 Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
4. 4 Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
5. 5 Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

By John Mitzewich

Ingredients

• ✓ breadcrumb
• ham
• egg
• mayonnaise

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ham, egg, mayonnaise, and half of the bread crumbs together in a bowl; shape into 6 balls. Spread remaining bread crumbs onto a plate; roll balls in crumbs to coat; arrange in a baking dish.
3. 3 Bake croquettes in the preheated oven until golden brown, 20 to 25 minutes.

By crazy4foodgirl

Ingredients

• ✓ breadcrumb
• chicken breast
• coconut milk
• gingersnap cookie
• coconut
• egg
• butter

Instructions

1. 1 Place the chicken in a large bowl. Pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. Dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. Arrange coated chicken pieces in the bottom of a 9x13 casserole dish. Scatter the butter pieces over the chicken. Pour enough coconut milk into the dish to cover the bottom of the dish.
4. 4 Bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

By katz

Ingredients

• ✓ breadcrumb
• egg
• olive oil
• ranch seasoning mix
• tilapia fillet
• hamburger bun
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread olive oil on a baking sheet.
2. 2 Beat egg in a bowl. Mix bread crumbs and ranch dressing mix in a second bowl. Submerge tilapia in the egg, remove, and coat with bread crumb mixture. Place breaded tilapia on the baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes. Assemble fillets on hamburger buns and top with lettuce.

By epoor

Ingredients

• ✓ breadcrumb
• ground meatloaf mix
• egg
• romano cheese
• parsley
• garlic
• salt
• black pepper
• water
• provolone cheese
• baguette
• onion
• sun-dried tomato

Instructions

1. 1 Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
2. 2 Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

By BelGioioso Cheese

Ingredients

• ✓ breadcrumb
• zucchini
• olive oil
• sea salt
• herbes de provence
• parmesan cheese
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Arrange a layer of zucchini slices into the bottom of a 9-inch pie pan so they slightly overlap one another; drizzle with 1 tablespoon olive oil and season with some of the sea salt and herbes de Provence. Repeat layering until the zucchini is all used.
3. 3 Bake in the preheated oven for 30 minutes.
4. 4 While the zucchini bakes, stir together the breadcrumbs, Parmesan cheese, and 3 tablespoons olive oil in a bowl; season with salt and pepper. Spread evenly over the baked zucchini and return to oven 10 minutes more; serve hot.

By Toph Toph

Ingredients

• ✓ breadcrumb
• butternut squash
• sweet onion
• butter
• honey
• garlic
• rosemary
• salt
• pepper
• cottage cheese
• milk
• chicken broth
• gorgonzola cheese
• lasagna noodle
• walnut
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
3. 3 Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ breadcrumb
• ground beef
• egg
• milk
• onion
• garlic
• salt
• pepper
• chili sauce
• red currant jelly

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Gently blend ground beef, bread crumbs, egg, milk, onion, garlic, salt, and pepper until evenly combined. Form into about 40 bite-sized meatballs.
2. 2 Place meatballs on a foil-lined, rimmed baking sheet; bake in the preheated oven for 20 minutes or until cooked through.
3. 3 Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes.
4. 4 Add cooked meatballs to sauce; reduce heat to medium-low and simmer for 10 minutes.

By Heinz

Ingredients

• ✓ breadcrumb
• ground beef
• onion
• milk
• egg
• salt
• brown sugar
• cornstarch
• pineapple chunk
• vinegar
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together ground beef, bread crumbs, onion, milk, egg, and salt in a large bowl until well combined. Roll mixture into balls and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until meatballs are browned on the bottom, about 25 minutes. Transfer to a slow cooker.
4. 4 Stir together brown sugar and cornstarch in a medium saucepan and place over low heat. Add reserved pineapple juice and vinegar; stir until smooth. Bring to a boil for 1 full minute before removing from heat; pour over meatballs in the slow cooker.
5. 5 Add pineapple chunks and green bell pepper to the slow cooker.
6. 6 Cook on Low until flavors are thoroughly combined, 3 to 4 hours.

By Sammie

Ingredients

• ✓ breadcrumb
• vegetable oil
• onion
• celery
• green pepper
• tomato ketchup
• ground beef
• egg
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir onion, celery, and green pepper in hot oil until softened, about 5 minutes. Stir in ketchup to make a sauce. Remove from heat.
3. 3 Combine 1/2 of the sauce with ground beef, bread crumbs, beaten egg, salt, and pepper in a large bowl; mix gently. Pat mixture into the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer reads 160 degrees F (70 degrees C), about 1 hour. Remove from the oven and let rest.
5. 5 Meanwhile, reheat remaining sauce over medium heat. Slice meatloaf and serve with warm sauce.

By Heinz

Ingredients

• ✓ breadcrumb
• mayonnaise
• garlic
• ground lamb
• fennel bulb
• shallot
• oregano
• salt
• black pepper
• olive oil
• hamburger bun

Instructions

1. 1 In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 1 hour.
2. 2 Preheat grill for high heat.
3. 3 Mix together lamb, breadcrumbs, fennel, shallot, oregano, and salt. Form into 3/4-inch-thick patties, and sprinkle black pepper over each.
4. 4 Brush grate with olive oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

By Maryellen

Ingredients

• ✓ breadcrumb
• tuna steak
• carrot
• onion
• chive
• egg
• panko crumb
• mayonnaise
• garlic salt
• black pepper
• olive oil

Instructions

1. 1 In a large bowl, mix together tuna, carrot, onion, chives, eggs, panko crumbs, and mayonnaise. Season with garlic salt and black pepper. Form into patties.
2. 2 Heat oil in a skillet over medium heat. Arrange patties in the pan and cook uncovered until golden brown, about 10 minutes per side.

By HAPALYSSA

Ingredients

• ✓ breadcrumb
• cooking spray
• ground turkey
• ground chicken
• black bean
• corn
• green chile
• salsa
• taco seasoning mix
• egg white
• enchilada sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
4. 4 Pour half the enchilada sauce over the meatloaf.
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Ingredients

• ✓ breadcrumb
• ground bison
• egg
• garlic
• salt
• black pepper
• worcestershire sauce
• vegetable oil
• water
• orange marmalade
• rice vinegar
• chile pepper sauce
• soy sauce

Instructions

1. 1 Combine bison, bread crumbs, egg, garlic, salt, black pepper, and Worcestershire sauce in a large bowl; form into 24 meatballs.
2. 2 Heat vegetable oil in a skillet over medium heat. Add meatballs; cook until nicely browned on all sides, 7 to 10 minutes.
3. 3 Add water, orange marmalade, rice wine vinegar, chili sauce, and soy sauce to the skillet; bring to a simmer, reduce heat to medium-low, and cook until sauce thickens, about 1 hour.

By John Mitzewich

Ingredients

• ✓ breadcrumb
• crabmeat
• egg
• plain greek yogurt
• red bell pepper
• green onion
• lemon zest
• black pepper
• cooking spray
• parsley
• basil
• lemon juice

Instructions

1. 1 Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
2. 2 Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
3. 3 Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
4. 4 Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

By Dannon Oikos

Ingredients

• ✓ breadcrumb
• butter
• onion
• green onion
• garlic powder
• honey ham
• cheddar cheese
• salt
• pepper
• egg
• oil
• water

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
2. 2 Transfer onion mixture into a large bowl. Stir in ham, Cheddar cheese, and 1 ½ cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
3. 3 Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.

By BARNETTBUNCH

Ingredients

• ✓ breadcrumb
• potato
• tuna
• onion
• egg
• mustard
• garlic powder
• italian seasoning
• cayenne pepper
• salt
• black pepper
• olive oil

Instructions

1. 1 Place potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry in the pot for 1 to 2 minutes. Transfer to a large bowl and mash with a potato masher or fork.
2. 2 Add tuna, onion, egg, mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper and mix until well blended. Divide tuna mixture into eight equal portions and shape into patties.
3. 3 Heat olive oil in a skillet over medium heat. Add tuna patties and pan-fry until browned and crisp, about 3 minutes per side.

By Raquel Teixeira

Ingredients

• ✓ breadcrumb
• ground beef
• salt
• garlic powder
• onion powder
• black pepper
• celery salt
• chipotle chile powder
• cayenne pepper
• egg
• ketchup
• mustard
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands until combined. Stir in bread crumbs, egg, ketchup, mustard, and Worcestershire sauce until thoroughly combined; form into a loaf shape.
3. 3 Spread barbecue sauce over the bottom of a loaf pan. Place meat mixture on top of sauce and press into the pan.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan, then invert the pan over a plate to transfer the meatloaf. Let rest for 5 minutes before slicing.

By John Mitzewich

Ingredients

• ✓ breadcrumb
• butter
• shallot
• sole
• salmon fillet
• shrimp
• egg white
• egg
• kosher salt
• cayenne pepper
• parsley
• water
• lemon
• butter
• parsley
• salt

Instructions

1. 1 Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
2. 2 Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
3. 3 Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
4. 4 Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
5. 5 Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
6. 6 Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
7. 7 Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
8. 8 Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
9. 9 Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.

By John Mitzewich

Ingredients

• ✓ breadcrumb
• butter
• apple
• onion
• celery
• walnut
• applesauce
• water
• cinnamon
• kosher salt
• clove
• nutmeg
• ginger
• kosher salt
• black pepper
• pork loin roast

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook 5 minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
3. 3 Unroll the pork roast, and place in a baking dish. Season with salt and pepper to taste. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
4. 4 Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).

By Chris Hatin

Ingredients

• ✓ breadcrumb
• mayonnaise
• mustard
• sambal chili paste
• sweet relish
• ketchup
• russet potato
• olive oil
• salt
• scallion
• parmesan cheese
• egg
• sour cream
• popsicle stick
• hot dog
• vegetable oil

Instructions

1. 1 To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
2. 2 Preheat oven to 350 degrees F.
3. 3 Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
4. 4 Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
5. 5 One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
6. 6 Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
7. 7 Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

By Idaho Potatoes

Ingredients

• ✓ breadcrumb
• chicken thigh
• pork fat
• bacon
• onion
• egg
• white wine
• garlic
• parsley
• salt
• black pepper
• chili flake
• fennel seed
• tomato sauce
• olive oil
• cooking spray

Instructions

1. 1 Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
2. 2 Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
3. 3 Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
4. 4 Transfer mixture to fridge and chill for 1 hour before shaping.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
6. 6 Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
7. 7 Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
8. 8 Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.

By John Mitzewich

Ingredients

• ✓ breadcrumb
• olive oil
• onion
• celery
• garlic
• salt
• russet potato
• cauliflower
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• parmesan cheese
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich