Crumb Topped Vegetables Recipes

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CRUMB TOPPING

Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 6



Crumb Topping image

Steps:

  • In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
  • Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

FRIED BREAD CRUMB TOPPING FOR VEGETABLES

This topping always reminds me of holidays at Grandma's. The only vegetable I ate as a kid was corn, but I hear Grandma used this topping on most of her vegetables. It really makes veggies just a little more special. I tend to only make it on holidays myself. I've never known anyone who's heard of bread crumb topping which is why I'm posting it. My aunt found the recipe in a Scottish cookbook and was even served vegetables with crumbs while on vacation in Scotland. Grandma was of German descent so I don't know how or why she started making vegetables this way. :) Homemade dried bread crumbs are the best, but I've used plain packaged kinds also.

Provided by nranger7

Categories     Vegetable

Time 7m

Yield 4-6 serving(s)

Number Of Ingredients 2



Fried Bread Crumb Topping for Vegetables image

Steps:

  • Melt butter in a pan.
  • Watch carefully for butter to turn brown.
  • Remove from heat.
  • Add breadcrumbs and stir until well blended.
  • Sprinkle over cooked, drained vegetables.

4 ounces loosely packed dried breadcrumbs
3 -4 tablespoons butter

CRUMB-TOPPED VEGETABLES

Make and share this Crumb-Topped Vegetables recipe from Food.com.

Provided by DerbieDerb

Categories     Cauliflower

Time 50m

Yield 6 , 16 serving(s)

Number Of Ingredients 8



Crumb-Topped Vegetables image

Steps:

  • 1. Cook soup according to package directions using half of the liquid.
  • 2. Combine hot soup, mayonnaise and 1/4 cup cheddar cheese.
  • 3. Place vegetables in a casserole dish and pour hot soup mixture over top.
  • 4. Mix breadcrumbs, parmesan cheese and butter. Sprinkle over veggies & soup.
  • 5. Bake uncovered at 350 degrees F for 40-50 minutes or until veggies are cooked.
  • 6. Sprinkle more cheddar cheese over crumb topping and bake 5 minutes to melt.

Nutrition Facts : Calories 41.3, Fat 3, SaturatedFat 1.7, Cholesterol 8.4, Sodium 77.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.2, Protein 2.2

1 (750 g) package california-blend frozen vegetables (broccoli, cauliflower, carrots)
1 (52 g) package cream of broccoli soup mix (Knorr)
2 teaspoons mayonnaise
1/4 cup shredded cheddar cheese
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons melted butter
1/2 cup shredded cheddar cheese (for top)

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