bread crumbs

Course: 
  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 16-ounce can tomato paste
  • ½ teaspoon oregano
  • 3 teaspoons salt in all
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 2 tablespoon chili powder 
  • 2 cloves garlic, minced
  • 2 tablespoon grated Parmesan cheese
  • 6½ cups water in all
  • 2 teaspoons salt
  • 4 eggs
  • ½ cup milk
  • 4 cups plain or seasoned breadcrumbs
  • oil for frying
  • 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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Course: 
  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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Course: 
  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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Course: 
  • 1/4 cup flour
  • 1/4 cup cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 pounds Louisiana crab meat
  • 6 slices of sandwich bread, crusts removed
  • 1/4 cup sliced green onion tops
  • 1 tablespoon minced parsley
  • salt, pepper, and cayenne to taste
  • bread crumbs, for topping

Baked Stuffed Crab

Baked Stuffed Crab

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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