Italian-Seasoned Bread Crumbs
Yield
3 cupsPrep
5 minCook
15 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slices |
white bread
leftover |
|
| ¼ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
parsley leaves
dried |
|
| 1 | teaspoon |
oregano
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
onion powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slices |
white bread
leftover |
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
parsley leaves
dried |
|
| 5 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 5 | ml |
garlic powder
|
|
| 5 | ml |
onion powder
|
|
Directions
Save leftover bread and dry it (either out on your counter or in the oven at 250 degrees F for about 15 minutes) until completely dry and crisp.
Using your food processor or blender mix all ingredients together. You can also use a rolling pin between sheets of waxed paper to make fine bread crumbs.
Save these crumbs.
They are useful in a wide variety of ways.
Store in an airtight container in your refrigerator and use within 2 months.
