Preheat the oven to 375 degrees F (190 degrees C).
Mix ground beef with water and milk in a large bowl using your hands until beef is evenly moistened.
Mix bread crumbs, onion, carrot, apple, and egg into the beef mixture until evenly integrated.
Form the beef mixture into a loaf.
Transfer the meatloaf to a deep baking dish; tent with a sheet of aluminum foil.
Bake in preheated oven for 1 hour; remove foil tent and bake until no longer pink the center, about 30 minutes more.
The oven must be at a high degree. Grease a loaf pan.
Pour brown sugar into the loaf pan and add ketchup on the sugar.
Take another bowl to combine beef, eggs, and milk. Season with salt, pepper, ginger, onion, bread crumbs, pulse several times till becoming a homogeneous mass. Slowly add this mixture on top of ketchup.
Bake in a hot oven. Turn off the oven when the center is not pink anymore. It must be cooked in one hour.
Taste before serving, salt or pepper if desired.
Steam the broccoli, until cooked (6 - 7 minutes).
Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
Put the broccoli in a dish, and sprinkle with the bread crumbs.
Rinse chicken breasts.
Place chicken and Italian dressing in one baggie.
Let marinate in refrigerator.
Place bread crumbs, garlic, salt and pepper in baggie.
Mix.
Drop chicken pieces in bag of crumbs and coat completely.
Place on baking dish and bake at 350\u00b0 for 35 to 40 minutes or until done.
Rinse cauliflower with cold water.
Place whole cauliflower in pot and fill with enough water to cover the cauliflower.
Add salt to water and cauliflower.
Cook cauliflower until tender (approximately 20 minutes).
Test tenderness by spearing with fork.
Drain off liquid.
Place cauliflower in bowl.
In small saucepan, melt butter on medium heat.
Add bread crumbs and saute until golden brown for a minute or two.
Sprinkle bread crumbs over cauliflower.
Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.
Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod.
Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Bread Crumbs:
Save slices from each loaf and keep in freezer until you have about a loaf.
Mix all ingredients together well and store in airtight container.
Use for meat coating, topping on casseroles, etc.
Very good on cube steaks and pork chops.
Heat butter in large skillet over medium heat.
Add bread crumbs; cook, tossing to coat with butter about 10 minutes. Season to taste with salt and pepper.
Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix bread crumbs, parsley, salt and garlic.
Dip chicken strips into egg.
Coat with bread crumb mixture. Melt butter in 10 inch skillet over medium-high heat.
Cook chicken in butter 5-6 minutes, stirring occasionally, until the center is no longer pink.
Bring salted water to a boil and add macaroni.
Cook 8 to 11 minutes and drain. Grate the cheese and set aside.
In a frying pan, melt the margarine or butter. Add bread crumbs and roast until browned.
Saute garlic in oil. Add bread crumbs until golden.
Add tomatoes, parsley, artichokes and pasta water, if needed.
Add cooked pasta and toss.
Mix bread crumbs, garlic, parsley, salt and pepper. Dip chicken pieces into mixture. When coated, lay it in a pan sprayed with Pam. Sprinkle a little oil over each piece.
Bake at 350\u00b0 for 2 hours.
In a heavy skillet, saute onion and garlic in olive oil until golden color.
Discard garlic.
Add crushed tomatoes, basil, parsley and oregano.
Simmer for about 30 minutes, uncovered, and set aside.
Boil broccoli just until tender; drain and set aside. Toast bread crumbs in a moderate oven or skillet with 1 tablespoon olive oil until golden, being careful not to burn.
Set aside. Cook pasta according to directions on package.
Do not overcook; drain.
ell.
Add pine nuts, bread crumbs and Parmazan cheese to sauce
iddle.
Meanwhile, stir together bread crumbs and milk in a large
r foil.
Break the meatloaf mixture into a large bowl
an with two slices of bread to soak up the grease
Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.