Seasoned Breadcrumb Mix

"When your recipe calls for breadcrumbs this is the perfect solution. It also makes a great filler for salmon loaf as well as breading for chicen and fish. This recipe is in my all time favorite cookbook Make-A-Mix Cookery."
 
Download
photo by Boomette photo by Boomette
photo by Boomette
photo by Rita1652 photo by Rita1652
Ready In:
15mins
Ingredients:
7
Yields:
2 1/2 cups
Advertisement

ingredients

  • 2 cups fine dry breadcrumbs (4 slices bread)
  • 13 cup instant minced onion
  • 1 tablespoon parsley flakes
  • 1 tablespoon seasoning salt
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 1 teaspoon italian seasoning
Advertisement

directions

  • Combine all ingredients in a bowl until blended.
  • Place mix in a 1-quart container with tight fighting lid.
  • Label and store in a cool, dry place.
  • Use within 6 months.
  • Please note: In order to"dry" the bread, I cut it into 1 inch cubes, place it in the oven at 325 degrees until toasted.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is great. I used stale white bread. And got enough to use in recipe#151322 I'll be doing this recipe very often. Thanks Paula :) Made for Zaar Star game
     
  2. What a great way to use up the ends of loaves. This was such a tasty crumb mix....one that I'm planning to always have on hand. There are just so many uses for it...so far I've used it on chicken, fish and potato wedges. Reviewed for fall 2008 PAC.
     
  3. This will now replace my store bought breadcrumbs. I used leftover heels of bread my family won't eat, toated them lightly twice and them ran them thru the blender. Also used recipe "recipe#204180" for the minced onions. I added some parmesan cheese and used this to bread chicken pieces for nuggets. YUM! Thanks for help with lunch!
     
  4. I really like this recipe. It was delicious on Recipe #113463. I will be keeping this recipe for future use. :) Thanks for sharing the recipe!
     
  5. These seasoned breadcrumbs are very flavorful. They are much better than any seasoned store bought breadcrumbs. I used them for preparing Dusty Cauliflower recipe #150391, and they added a wonderful flavor to the dish. I think that they would be excellent for breading meat before baking or panfrying. I will be using this recipe frequently and won't be buying breadcrumbs from the store anymore. Thanks Paula!!
     
Advertisement

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes