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crumb of bread

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Wash the lettuce and arrange it nicely on a platter along with the peeled and sliced eggs, and the mayonnaise, breadcrumbs and parmesan in small bowls.
Chop nuts and dill until fine, add breadcrumbs and mix.
SERVES 4 16 oysters, opened (a good fishmonger will do this for you) 200g Scottish black pudding, crumbled up 75g fresh white breadcrumbs 3tbsp good olive oil 25g butter 200ml double cream
Heat the oil in a frying pan and add the butter, leave to melt before adding the breadcrumbs and toss in the butter and oil.
5) Pour the macaroni mixture into a shallow flameproof dish, top with the breadcrumb mixture and grill until golden brown and bubbling.
Coat the burgers in flour, then egg, then seasoned breadcrumbs and saute in vegetable oil until golden and cooked through.
We're taking advantage of the industry's preeminent event, MINExpo, to debut the new BreadCrumb ME4 transceiver that fundamentally changes the landscape for emerging wireless technologies.
INGREDIENTS: 2 large chump lamb chops Small piece of celery 1/4 small onion One button mushroom, finely chopped 1/2 to one chicken liver Breadcrumbs Chopped parsley One egg METHOD 1.
INGREDIENTS FOR THE CASSEROLE: 2 tbsp sunflower oil 1 large red onion, peeled and sliced 1 medium butternut squash, peeled and cut into bite-size pieces 2 sticks of celery, sliced 1 bay leaf 3 x 250g packs lamb leg steaks, diced 3 tbsp plain flour 3 tbsp caramelised red onion chutney 2 peeled strips lemon zest 2 tbsp tomato puree 300ml red wine 300ml lamb/beef stock 120g Salt 90g freshly ground black pepper FOR THE DUMPLINGS: 75g fresh white breadcrumbs 75g self-raising flour, plus extra for dusting 75g butter, diced 100g feta cheese, finely crumbled 1 tbsp finely chopped mint leaves 1 large egg METHOD 1.
I stash it in the freezer until needed, then with the addition of a few breadcrumbs and a couple of eggs you've got a swanky feast that's cheap as chips.
Add the haddock to the mash with half of the breadcrumbs, spring onions, mustard powder and WeightWatchers Mayonnaise.
BY PAUL KERR,HEAD CHEF,TATTIE MAC'S, 61 OTAGO STREET, GLASGOW, G12 8PQ 150g Stornoway black pudding One beaten egg Plain flour for dusting Fine natural breadcrumbs Salad leaves Four free range eggs Three tablespoons of white malt vinegar In a bowl, soften the black pudding and roll into balls about the size of a 10 pence piece.
Serves 400g Black Mountain Smokery Sliced Smoked Salmon 200g fresh or pasteurised white crabmeat 1 cucumber 60g creme fraiche 1 avocado (peeled and quartered) Chives, finely chopped Quality Extra Virgin Olive Oil Lemon juice Breadcrumbs 2 egg whites, lightly wS hisked Plain flour Mixed salad leaves, to serve Method First, peel the cucumber and cut in half lengthways, de-seed, slice and salt.
INGREDIENTS 400g fresh mushroom risotto (buy pre-packed or see rice packet instructions for cooking instructions) ' x 150g pack Galbani mini mozzarella balls 100g plain flour 2 large free-range eggs, beaten 130g ready-made lemon and pepper breadcrumbs Vegetable oil Lemon wedges and tomato salsa to serve METHOD 1.
Cassoulet (serves 10) For the beans: 1kg dried white haricot beans (lingot or coco beans are ideal) 1 carrot, halved 1 onion, peeled and halved A few sprigs of thyme and rosemary For the meat: 700g Toulouse sausage (or any garlicky, spicy type you fancy) 400g belly pork, in the piece 1 large tin chopped plum tomatoes 1 tablespoon tomato puree Splash of white wine 2-3 pints veal or chicken stock 2 large onions, finely diced 1 whole head of garlic, the cloves peeled and minced A few sprigs of thyme and rosemary 300g fresh white breadcrumbs A little goose or duck fat, salt and pepper For the Cassoulet: 5 -6 pre-cooked confit duck legs 300g fresh white breadcrumbs A little goose or duck fat Method: Two days in advance soak the beans in fresh cold water overnight.