urn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to
o bottom half.
Combine breadcrumbs and next 3 ingredients in
Heat oil in a large frying pan over moderate heat. Add onion. Cook, stirring, 2-3 minutes or until softened slightly. Transfer onion to a plate.
Heat butter in pan. Add garlic, turmeric, cumin and mustard powder. Cook, stirring, 30 seconds, or until fragrant. Add breadcrumbs. Cook, stirring, 4-5 minutes or until breadcrumbs are golden.
Bring a medium saucepan of water to a boil. Add beans. Cook 2-3 minutes, or until tender. Drain.
Place beans on a serving plate. Top with breadcrumb mixture. Serve immediately.
Cook green beans in boiling salted water for 3 mins, or until tender. Drain and rinse under cold water. Pat dry.
In a large frying pan, heat 1 tbsp olive oil over medium heat. Toast breadcrumbs for 2-3 mins, or until crispy. Season and toss with parsley. Set aside.
Wipe out frying pan and add remaining oil. Cook red pepper, onion and garlic over medium heat for 2 mins, or until peppers are tender. Add lemon juice and green beans and toss to warm through. Sprinkle with breadcrumbs and serve warm.
mall pan, and saute the breadcrumbs and thyme until golden. Serve
In a wok or large frying pan, heat 1 1/2 tbsp butter and 1 tbsp oil over medium-high heat. Stir-fry breadcrumbs and orange zest until golden brown. Set aside.
Add remaining butter and oil to wok and stir-fry garlic and asparagus until asparagus is tender.
Serve asparagus sprinkled with tarragon, breadcrumbs and Parmesan.
large frying pan, add breadcrumbs and garlic and cook over
then crumble.
Fry the breadcrumbs in the remaining oil until
ragrant, about 1 minute. Add breadcrumbs; stir until golden, about 3
eat.
Add garlic and breadcrumbs and stir occasionally until everything
nch square.
Fry the breadcrumbs in half the butter until
Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
If using any of the above mentioned variations add to the finshed buttered breadcrumbs.
live oil and brown some breadcrumbs. When finish, add some cinnamon
Boil the hotdogs.
Beat the eggs in a bowl.
Pour the breadcrumbs,spreading evenly, on a tray.
Press, or roll the bread with a rolling pin, to make it thin for easier rolling.
Put in the hotdogs and cheese slice on the flattened bread.
Roll the bread tightly.
Apply some egg at the end to stick the roll together.
Dip the roll into the egg.
Roll it over the tray of breadcrumbs.
Heat up the pan with a quantity of oil sufficient for deep frying.
Deep fry the rolls until golden brown.
Cook the pasta according to instructions until al dente.
Heat 3 tbsp of oil in a frying pan and saute the onion, garlic and parsley until lightly coloured. Add the salt oregano and plenty of pepper.
At the same time, heat the remaining oil and butter in a small frying pan and saute the breadcrumbs until golden.
Drain the pasta and pour over the parsley/oil sauce then sprinkle with breadcrumbs and serve.
f the butter and the breadcrumbs and cook, stirring constantly, until
Heat the oil and butter in a balti pan/wok/cast iron frying pan.
Add the spring onions and garlic, and stir-fry over a medium heat for 1 - 2 minutes.
Add the whole button mushrooms, and fry over a high heat for 4 - 5 minutes, stirring and tossing with a large wide spatula or wooden spoon, all the time.
Stir in the breadcrumbs, parsley, lemon juice and seasoning.
Stir-fry for a few minutes, until the lemon juice has virtually evaporated, and then serve.
he mixture.
Pour the breadcrumbs onto a big plate, then
n a separate bowl, mix breadcrumbs and Parmesan together for a
istribute between eggplant shells. Combine breadcrumbs and Parmesan and sprinkle over