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Macaroni with breadcrumbs

Macaroni with breadcrumbs

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Macaroni with breadcrumbs:

We cook the pasta according to the instructions on the package. I did not use breadcrumbs I bought. I took a packet of biscuits and used 50 g of biscuits. I crushed them with a fork. I put the 4 tablespoons of oil in a pan and turn the heat to low and after 1 minute I added the breadcrumbs. After another 1 minute I added sugar. mix well until caramelized. Then add the pasta to the pan after draining. Leave them for another minute and remove from the heat. Good appetite!

Tips sites

1

If you want you can also add a pinch of cinnamon or vanilla sugar.


Baked macaroni and minced cheese and cheese. Healthy, tasty and filling recipe. Everything you need for a delicious lunch!

1. In a bowl, bring the water to a boil. In a hot skillet with oil, fry the finely chopped onion and garlic. Cook over low heat, then add the minced meat, salt, pepper, thyme, cover with a lid and cook for 20 minutes. At the end, add the finely chopped tomatoes and cook for another 10 minutes.

2. When the water has started to boil, add the macaroni. When they are ready, take them out of the water and place them in a bowl. Add the cheese, cream and mix well.

3. Wallpaper a tray with breadcrumbs. Add evenly half the amount of macaroni. On top, pour the minced meat filling and finally complete with the remaining macaroni. Add grated cheese and bake at 180 degrees for 30 minutes.

It is not easy to choose the best cheese for you and your family. This is because the offer is extremely varied and sometimes you don't even know why to take it into account in order to choose the best one. Cheese contains in a concentrated form everything that is good in milk. There are over 4,000 varieties of cheese in the world from sheep's milk, goat's milk, buffalo's milk, cow's milk and even mare's and camel's milk.

The cheese matures from the moment it is produced, until the moment you consume it. The heat makes it ripen too fast, too low temperatures can give it a bitter taste. It is ideal to keep it in a dark, cool and airy place, which can be a cellar or a pantry.


How to make breadcrumbs

There are simple ingredients that, once included in a recipe, can make the difference between an acceptable and a delicious food. This is also the case with breadcrumbs, made of. crumb.

What if the next time you make schnitzels, croquettes or maybe cauliflower in the oven, you would use breadcrumbs made by yourself, at home? Imagine that it is not difficult at all. And imagine how good it is to know clearly what you put in your food.

Ingredients: just a few slices of bread (not rotten or moldy!). You can use any kind of bread, you can even mix different types of bread together.

Instrumentation: electric shredder, tray and baking paper, knife.

1. Preheat the oven at 190ºC.

2. Remove the crust from the slices of bread, then cut the core in lengthy pieces.

3. Line the tray with baking paper and place the core pieces in it.

4. Put them bake for 5 minutes or until it turns golden. Keep an eye on them as they are done quickly. You don't want to burn them.

5. Take them out of the oven and let them cool. You need them dry.

6. Put them in the electric shredder and Grind them. In fact, you don't necessarily need a device. You can also crush them on a wood chipper with a rolling pin, but this after you have crushed them beforehand with a hammer. Fitness, no joke!

After you have made the breadcrumbs, look among our breadcrumbs recipes. We have enough.


Tagliatelle with crispy breadcrumbs - Everything you need to know about the recipe

  • It is a recipe that started in Southern Italy, the place where simple ingredients work wonders! Southern Italy, the poorest region of the peninsula, has produced throughout its culinary history some of the most spectacular recipes, known and appreciated worldwide. Even if they had few ingredients at hand, even if they are not very spectacular recipes as a way of preparation, I am amazed by the combination of tastes and flavors, aromatic herbs and sauces. Hence its origin and our recipe today, Tagliatelle with crispy breadcrumbs.
  • Precisely because it is not a complicated recipe, but one with simple ingredients, it is important that all ingredients are of the best quality, carefully chosen.

So I chose the 100% durum wheat pasta from Paste Baneasa, pasta made exactly like in Italy and which, you know very well, I have been using in Teo’S Kitchen for almost 2 years! This time I used tagliatelle, because it's the kind of recipe in which long pasta fits. Of course, you can also use spaghetti. And, about the 100% durum wheat pasta from Baneasa, I remind you that they recently changed their packaging and you will find them on the shelf in the packaging version in the bag, not in the box.


Papanasi with a mixture of cheese and breadcrumbs

What could be better for the dessert portion than the famous ones papanasi with a mixture of cheese and breadcrumbs?

[Papanas are a kind of dessert made from sweet cottage cheese, eggs, flour, semolina, breadcrumbs and sugar. They are normally served with cream and jam or jam, but are also served sprinkled with sugar.
Papanas are a traditional dessert. It is possible that this word comes from the Latin papa, which means (among other things) "baby food"]. & # 8211 by Wikipedia.
Whenever I make desserts with cheese (pies, spaghetti, croissants or cakes), I like to combine cottage cheese
fresh with salted cheese, especially with telemea. The taste is particularly sweet + salty, but not overly salty.
Combine about one part salted cheese with two or three parts fresh cheese.
I did the same for these papanasi and they came out special compared to another time when I prepared them only with fresh cow's cheese.

And from the category of traditional cheese recipes, I also recommend it Dobrogean pie recipe.

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Baked macaroni and minced cheese and cheese. Healthy, tasty and filling recipe. Everything you need for a delicious lunch!

1. In a bowl, bring the water to a boil. In a hot skillet with oil, fry the finely chopped onion and garlic. Cook over low heat, then add the minced meat, salt, pepper, thyme, cover with a lid and cook for 20 minutes. At the end, add the finely chopped tomatoes and cook for another 10 minutes.

2. When the water has started to boil, add the macaroni. When they are ready, take them out of the water and place them in a bowl. Add the cheese, cream and mix well.

3. Wallpaper a tray with breadcrumbs. Add evenly half the amount of macaroni. On top, pour the minced meat filling and finally complete with the remaining macaroni. Add grated cheese and bake at 180 degrees for 30 minutes.

It is not easy to choose the best cheese for you and your family. This is because the offer is extremely varied and sometimes you don't even know why to take it into account in order to choose the best one. Cheese contains in a concentrated form everything that is good in milk. There are over 4,000 varieties of sheep, goat, buffalo, cow's milk and even mare's and camel's milk in the world.

The cheese matures from the moment it is produced, until the moment you consume it. The heat makes it ripen too fast, too low temperatures can give it a bitter taste. It is ideal to keep it in a dark, cool and airy place, which can be a cellar or a pantry.


Tagliatelle with crispy breadcrumbs - Everything you need to know about the recipe

  • It is a recipe that started in Southern Italy, the place where simple ingredients work wonders! Southern Italy, the poorest region of the peninsula, has produced throughout its culinary history some of the most spectacular recipes, known and appreciated worldwide. Even if they had few ingredients at hand, even if they are not very spectacular recipes as a way of preparation, I am amazed by the combination of tastes and flavors, aromatic herbs and sauces. Hence its origin and our recipe today, Tagliatelle with crispy breadcrumbs.
  • Precisely because it is not a complicated recipe, but one with simple ingredients, it is important that all ingredients are of the best quality, carefully chosen.

So I chose the 100% durum wheat pasta from Paste Baneasa, pasta made exactly like in Italy and which, you know very well, I have been using in Teo’S Kitchen for almost 2 years! This time I used tagliatelle, because it is the kind of recipe in which long pasta fits. Of course, you can also use spaghetti. And, as for the 100% durum wheat pasta from Baneasa, I remind you that they recently changed their packaging and you will find them on the shelf in the packaging version in the bag, not in the box.


  • 2 raw zucchini
  • 3 eggs
  • salt and pepper
  • 200 gr parmesan race fin
  • 200 gr pesmet
  • 250 gr flour
  • frying oil

Here's how easy it is to prepare the recipe for Pumpkin Bread with Breadcrumbs and Parmesan!

First we wash the pumpkins well and peel them with absorbent towels.

We remove the ends and slice them into rounds of about 5-6 mm, which we place on a flat surface, side by side.

Sprinkle salt over them and leave them for about 10 minutes to remove the water from them.

We dab them well with absorbent towels.

If they seem juicy, we turn them on the other side and repeat the procedure.

In a bowl, mix the eggs with salt and pepper until smooth. We can add, as in schnitzels, a tablespoon of mustard.

In another bowl we put the flour, and in the third bowl we mix the breadcrumbs with the parmesan. You can add other favorite spices, or various dried greens.

Put on medium heat to sea, a frying pan with hot oil.

We pass the pumpkin slices through the flour, then through the eggs and finally through the mixture of breadcrumbs with parmesan.

Immerse them in hot oil and quickly brown them on both sides.

Remove them on absorbent paper towels to remove excess oil.

These breadcrumbs with breadcrumbs and parmesan, both hot and cold, are really delicious and can even be the basis of the packages for the next day, along with a salted cheese.

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