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Leftover topping recs?

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Hey Fellow Hounds:
I made some mac 'n' cheese for a potluck dinner this weekend and somehow wound up with about a cup of leftover topping -- basically just breadcrumbs & cheese bound together with a little butter. I was thinking it might go well in an omelet or fritatta -- but I'd love some other suggestions from my fellow foodies.

BTW, the mac'n'cheese recipe I used is one I've made several times before & gets consistently rave reviews. Here's the link:

http://www.epicurious.com/recipes/foo...

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  1. Would probably be good as a coating for chicken or pork chops. Also last week I made a butternut squash (sliced about 1/4" thick) with a breadcrumb coating, and then baked, and it was quite tasty... perhaps you could do something like that.

    1. maybe an improvised Philly style steak and cheese since there's already bread crumbs in the mix.

      1. The topping would be great on chicken or fish. Just spray or rub with olive oil, coat and bake. Also, zucchini strips, sliced eggplant for Parmesan or any other vegetable would be great coated and baked. Dip veggies in egg, then topping and repeat.

        1. Add it to meatballs or meatloaf.

          1. +1 on using it as a coating. It would also be great on baked stuffed tomatoes, peppers, mushroom caps or zucchini.

            1. These are all great recs, I'm hungry just reading about them!

              1. How about roasting peeled shrimp with this topping and then tossing it with buttered pasta?

                1. Just about every time I make "topping" or "crumble" [the brown sugar version], I triple or quad the recipe and toss a few ziplocs-full into the freezer.

                  Uses:
                  On top of
                  T: box meal pasta dishes
                  T: green beans
                  T: any casserole
                  T: broiled tomato slice
                  C: half a pear or apple in the microwave
                  C: pineapple slice under the broiler

                  IN:
                  T: mushroom caps, with the minced stems
                  C: youghurt

                  1. press the topping into a cupcake tin as a crust, crack an egg into the tin and bake it till cooked. spray the tin beforehand.

                    1. I freeze something like that, a cheese sauce, in small quantities and add it to leftover vegetables like broccoli or cabbage.

                      1. It would be good tossed with cauliflower and roasted. I do a dish where you blanch the cauliflower, then saute garlic and anchovies in olive oil, toss the cauliflower in that, and then bake with the bread crumbs and cheese.

                        1. You could probably just add an egg to it make a "breadcrumb cake" ...

                          1. Toast it up in a skillet and serve it on top of any steamed or roasted vegetable.

                            1. I would bake over roasted/steamed/baked vegetables

                              1. i might add it to lean turkey burgers... puree and cook some onion with some garlic; mix with meat, sundried tomatoes, maybe diced roasted peppers, salt, pepper, a little egg or yogurt or hummus, plus your crumbs...