There are several basic, classic, everyone-loves-them-because-even-when-we-shouldn’t-we-still-crave-them recipes I am driven to master. If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.This baked mac and cheese features a dreamy combination of creamy gouda and havarti cheese for a silky, cheesy homemade mac and cheese sauce that tastes SO MUCH BETTER than the boxed kind. Corn flakes, potato chips, saltines or Ritz crackers can add a crunchy topping to almost any casserole, but that’s another day! The recipe below is one of my favorites that I have used for a topping over baked fish.Ĭrumb toppings or coatings can actually be made from a variety of foods. You can flavor your own dry or fresh unseasoned bread crumbs with different spices and herbs as well as cheese. The Whole Foods grocery store in my neighborhood sells spinach flavored ones as well. These dry bread crumbs are very light and SUPER crunchy. “Panko” bread crumbs are a Japanese version of dry bread crumbs that were once only available in Asian markets but you can now get them at the grocery store. While the motor is running add small chunks of the bread through the hole in the cover of the blender. You can also use a blender to make fresh breadcrumbs. A food processor makes perfect fresh bread crumbs in about 30 seconds. One big roll will make about 2 cups of fresh crumbs.
Onion rolls make great, already seasoned, fresh bread crumbs. Try to cut the bread as fine as possible.Īpproximately 4 slices of bread will make one cup of crumbs. If the bread is really soft just let it sit on the counter to dry out for a bit, and it should then be easy to cut into crumbs. With a bread knife, cut the bread up into crumbs. But if you don’t own either of these pieces of equipment, a knife will work just fine.įresh bread crumbs made from slices of white bread need the crusts trimmed off first. There are basically three ways to make bread crumbs Īs you would expect, the food processor and the blender make really fine, uniform crumbs that are just perfect. I particularly like the seasoned variety.įresh bread crumbs are really a snap to make! You can use any bread you have in the house. I always have a box of dry breadcrumbs in the cupboard. You can freeze fresh bread crumbs, just be sure to date the freezer bag and use the crumbs within two months of freezing. If you’re reading a recipe, watch out for whether it calls for “dry” or “fresh” breadcrumbs the two are not interchangeable! You can buy dry bread crumbs at the grocery store (which I always do) but you have to make your own fresh bread crumbs. They can be used as a filler in things like meatloaf, as a coating for fried food like home-made fish fingers, pork chops, goat cheese, eggplant Parmesan or chicken cutlets, or as a topping to a baked casserole. Bread crumbs can be used in a variety of ways. Bread Crumbs are just that – crumbled bread.