Best Bread Crumb Mix Recipes

Steps:

• Preheat oven to 250*F Lay out old bread slices on a 11x15 jelly roll pan. Spray each side with one spray of butter flavored cooking spray. Bake in oven to dry out the bread about 10 minutes per side until bread is hard and dry. Time is approximate and be sure to watch so bread slices do not burn
• In your food processor or blender crumble the dry bread and add the package of Italian Salad Dressing mix and dry milk powder. Blend well and put in air tight container. Attach recipe to this. It makes about 2 cups of dry bread crumbs. You can freeze your bread ends till you have enough to make the crumbs. No waste!! Add 1/2 cup Panko bread crumbs for crispier coating!
• Print Directions and cut and paste to the container so you can make these again. Try your own spice mixture you use for your meats for a different blend. I have several flavors, Ranch Bread Crumbs, Cajun Bread Crumbs, Taco Bread Crumbs.. Use up all your old spices.
• This makes good meatloaf. You can also dip chicken or pork chops in water then the crumbs and spray with pam. Then oven bake and you have crispy oven fried Chicken or oven fried pork chops. Even fish you like it. Shakey Bakey Crumb Mix

Steps:

• Use a food processor or blender to crumb the bread evenly.
• Crumbs should not be like sand.
• Leave some texture-don't overprocess.
• Melt butter in a large pan and add crumbs and salt and pepper.
• Stir until evenly coated.
• Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
• Cool thoroughly.
• Then store in heavy duty plastic bags with zipper seals.
• Don't put them in the refrigerator-they won't keep.
• Store them in a cabinet for up to six months.

Steps:

• There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.

Steps:

• 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.