breadcrumb

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Words related to breadcrumb

crumb of bread

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Top fillets with breadcrumb mix and add little dots of butter on top.
750g watermelon 2 small shallots, very finely sliced 100ml extra virgin olive oil, plus extra for brushing and to serve 4 tsp white balsamic vinegar 300g halloumi, sliced Good squeeze of lemon juice For the breadcrumbs 75g slightly stale country bread, crusts removed, blitzed into coarse breadcrumbs 12 cloves garlic, finely chopped 1/2 medium red chilli, halved, deseeded and chopped 21/2 tbsp capers, rinsed 50g blanched almonds, toasted and chopped Small bunch of mint, leaves picked, half of them torn
The new Breadcrumbs feature in ForeFlight version 11 (it's included in all subscription plans) is an extension of the app's Track Log utility.
Put the flour, eggs and breadcrumbs into three shallow bowls, mixing the lemon zest with the breadcrumbs.
Mix, then stir in spread and breadcrumbs. Sift in flour and baking powder.
Dredge balls in beaten egg then in remaining breadcrumbs. Store in the chiller or freezer for 15 minutes.
Place the egg and breadcrumbs into two separate shallow dishes.
INGREDIENTS: (Serves 2) 125g dried pasta or 250g cooked 4tbsp olive oil or rapeseed oil 1tbsp plain white flour 300ml vegetable/chicken stock 20g Parmesan, finely grated (or other hard cheese) 1 bay leaf 4 large sage leaves 100g chestnut or button mushrooms, sliced 3tbsp dried breadcrumbs 1 crushed/finely chopped garlic clove Salt METHOD: 1.
Meanwhile, make the breadcrumbs. Heat the oil in a small frying pan and add all of the breadcrumb ingredients, along with a generous pinch of salt.
INGREDIENTS 800g floury potatoes (about 2 large potatoes), peeled and cut into 4cm cubes 400g smoked fish (trout or mackerel), skin and bones removed 2tbsp Dijon mustard 1tbsp mayonnaise, plus extra to serve 1 large egg, beaten Salt and freshly ground black pepper 2tbsp fine dried breadcrumbs, plus about 50g to coat the fish cakes Small bunch of chives or parsley, finely chopped Vegetable oil for frying Buttered soft rolls, to serve Soft lettuce leaves, to serve 1/2 lemon, to serve METHOD 1.
INGREDIENTS 1kg floury potatoes 55g cooked ham, cut into cubes 25g buffalo mozzarella cheese, cut into small cubes 150g Provola cheese (smoked mozzarella) cut into small cubes 55g Parmesan, freshly grated 4 medium eggs, beaten 2tbsp finely chopped fresh flat-leaf parsley A knob of unsalted butter 4tbsp dried white breadcrumbs 4tbsp extra virgin olive oil Salt and freshly ground black pepper METHOD: 1.
Ingredients 1kg floury potatoes 55g cooked ham, cubed 25g buffalo mozzarella cheese, cut into small cubes 150g Provola cheese (smoked mozzarella) in small cubes 55g Parmesan, freshly grated 4 medium eggs, beaten 2tbsp finely chopped fresh flat-leaf parsley A knob of unsalted butter 4tbsp dried white breadcrumbs 4tbsp extra virgin olive oil Salt and ground black pepper Method 1.
plaice, haddock, cod, pollock) 125g parmesan, grated 85g panko breadcrumbs 60g plain flour, well seasoned 2 large free-range eggs, lightly beaten 4 slices ciabatta bread, thick sliced and toasted To serve: Tartare sauce, lettuce and gherkins METHOD: 1.
INGREDIENTS For the bacon: 100g soft brown sugar 100ml Lefthand Milk Stout or any dark beer 2 packs of thickly cut streaky bacon For the mac: 250ml heavy cream 250ml whole milk 100ml Camden Pale Ale or any pale ale 250g strong Cheddar 6 peeled, whole cloves garlic 1 tsp salt 2 tsp plain flour 2 tsp butter 500g elbow macaroni For the breadcrumbs: Panko breadcrumbs Parmesan cheese Parsley METHOD MELT sugar and stout together in a saucepan over a low heat, stirring constantly.