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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups (approx) 225g Recipe makes 3 cups (approx)) The following items or measurements are not included below: 1 tablespoon italian seasoning |
||
| Calories 648 | ||
| Calories from Fat 121 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.5g | 20% | |
| Saturated Fat 5.6g | 27% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 1512mg | 63% | |
| Potassium 314mg | 8% | |
| Total Carbohydrate 103.1g | 34% | |
| Dietary Fiber 6.1g | 24% | |
| Sugars 2.4g | ||
| Protein 26.7g | 53% | |
Kittencal's Italian Seasoned Breadcrumbs
By: KITTENCAL
Jan 7, 2007
These are so much better than any store-bought bread crumbs, use in any recipe calling for seasoned breadcrumbs, store in the fridge or freezer and use when needed --- the recipe can be reduced to one loaf of bread if desired, since I use these on a regular basis I most always make two loaves 
3 cups (approx)
Ingredients
- 2 loaves unsliced Italian bread
- 2/3 cup grated parmesan cheese
- 1 tablespoon italian seasoning
- 2 teaspoons garlic powder
- 2 tablespoons dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper (optional)
Directions
1
Slice the loaves of bread into quarters and leave out on the counter for 1-2 days.2
Cut or break the bread in small cubes and place in a processor (you might have to do this in two batches) process until fine.3
Place the breadcrumbs into a bowl and add in all the remaining ingredients; mix gently.4
Pour the crumbs into a ziploc freezer bag and store in the freezer to use as needed.
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- Course > Condiments, etc. > Cooking Mixes
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
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- Preparation > Equipment > Freezer
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sharon123
On Jun 7, 2008
Lots of flavor! I used it to make your Layered Mediterranean Mozzarella Eggplant (Aubergine) Bake! Thanks Kitten! :lol:
From: enigma535
On May 13, 2008
These were a lifesaver! I have used them in everything and so much more flavorful than the store bought. I always have some bread going south somewhere and make this stuff up and freeze. I made a double batch and used it all within three months. Try it, you will never go back to the boxed stuff!!
From: Papa D
On Apr 23, 2008
Used this in meatballs for spaghetti last Sunday, great flavor. As OP said, I won't use store bought anymore. Thanks
From: Lainey6605
On Feb 22, 2007
These breadcrumbs are wonderful. I made some and used them in meatballs, which tasted fabulous. I saved the rest for the freezer and can't wait to use them again. I did halve the recipe this time, but I plan to make the whole recipe the next time. These are better than store-bought. Thanks, Kittencal for another great recipe.
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