4C Bread Crumbs 15 oz. Plain

4C Bread Crumbs 15 oz. Plain

Item#: FCF BC15PLN

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4C buy in bulk 4C Bread Crumbs 15 oz. - Case of 12  Plain.

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  • Fresh and even textured, perfect for favorite dishes
  • Good for chicken, cutlets, casseroles, seafood, vegetables, meatballs and stuffings
  • 15 oz.

Roasted Cauliflower with Parmesan and Pancetta

serves 3-4

25 min


  • 1 head cauliflower, cut into pieces (about 6 cups)
  • 4 oz. piece pancetta (Italian bacon), diced
  • ¼ c butter
  • ¼ c all-purpose flour
  • 1½ c milk
  • 1 clove garlic, whole
  • 1 tsp. red pepper flakes
  • 1 c 4C Grated Parmesan Cheese
  • ¼ tsp. freshly ground black pepper
  • ⅛ tsp. freshly grated nutmeg
  • ⅓ c 4C Plain Breadcrumbs


Preheat the oven to 350 degrees F.

Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9- by 13-inch baking dish and let cool, about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta (Italian bacon). Transfer to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes, and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the 4C Grated Parmesan Cheese, salt, pepper, nutmeg, and the reserved pancetta (Italian bacon). Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of 4C Plain Breadcrumbs.

Bake until the 4C Plain Breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Salmon Cakes

Serves 4-6, makes 6 Cakes medium size


  • 1 can (14.5 oz.) cooked boneless salmon fillet
  • 1 egg, beaten
  • Juice from one lemon
  • 4 TBSP fresh dill, chopped
  • 3 TBSP horseradish sauce
  • 0.25 cup 4C® Plain Bread Crumbs
  • 1 cup 4C® Plain Bread Crumbs
  • 2 TBSP butter
  • 2 TBSP fresh dill, chopped
  • Freshly ground black pepper Olive oil


Salmon Mixture

  1. Mash the salmon in a large bowl with the egg, lemon juice, dill, horseradish, and 4C® Plain Bread Crumbs.
  2. Add salt and pepper to taste. I added no salt, because the canned salmon was already pretty salty.

Bread Crumb Coating

  1. Heat butter and olive oil in a large skillet over medium high heat until just foamy.
  2. Add the 4C® Plain Bread Crumbs, dill, and some salt and pepper.
  3. Fry until toasted and golden brown.
  4. Tip out on a plate lined with paper towels to let the extra grease drain away.


  1. Heat a small amount of olive oil in a large skillet over medium high heat.
  2. Form small patties of the salmon mixture in your palms, and roll in the 4C® Plain Bread Crumbs until well coated.
  3. Pan fry until crispy and heated through – about five minutes – flipping halfway through. Eat while hot – good crisped up the next day, too.

Back to Basics Meatloaf

serves 6-8

70 minutes


  • 1 egg
  • 1 t salt
  • ¼ t pepper
  • ½ t dried basil
  • ¼ c ketchup
  • 2 t prepared mustard
  • 1½ c 4C Plain Bread Crumbs
  • 1 c undiluted canned beef bouillon soup
  • ½ c finely chopped celery
  • ½ c finely chopped onion
  • ½ c 4C Romano Cheese
  • ½ c shredded cheddar cheese
  • 2 lbs. ground beef chuck


Beat egg in medium bowl. Add salt, pepper, basil, thyme, ketchup, mustard, and bread crumbs. Warm soup, add, and mix. Mix in celery, onions and cheese. Break up beef and add to bowl, mixing lightly with fork. Form into roll 12" to 14" long. Bake uncovered in 375° oven for 70 minutes. Serve.

Serving suggestion: Homemade mashed potatoes accompanied with peas and onions.

Ziti With Spicy Chicory And Toasted 4C Parmesan / 4C Breadcrumbs

serves 4


Breadcrumbs Topping

  • 1 tbs extra virgin olive oil
  • ⅓ cup 4C Foods Plain breadcrumbs
  • Salt and pepper to taste
  • 2 tbs 4C Foods 100% Natural Grated Parmesan Cheese


  • ⅓ cup extra virgin olive oil
  • 1 medium red onion – skinned, quartered and chopped
  • 4 large garlic cloves – skinned and thinly sliced
  • 1 large head chicory (or escarole) (1½ lbs) – washed, dried, and leaves cut in 1" pieces
  • Salt and pepper to taste
  • 12 oz ziti
  • ½ cup vegetable
  • 2 tbs pine nuts


Breadcrumbs Topping – Heat small frying pan over medium-high heat. Add olive oil and 4C Foods Plain Breadcrumbs, stir until breadcrumbs are well coated with oil, and sauté for 5 to 6 min until golden-brown. Transfer to bowl. Add salt, pepper and 4C Foods 100% Natural Grated Parmesan Cheese. Toss with fork until cheese has melted, making sure breadcrumbs don't clump up. Set aside.

Heat large skillet over medium-high heat. Add olive oil, onions, and pepper flakes. Stir well and sauté for 6 to 8 min, until onions are golden, stirring only occasionally. Add garlic, continue to sauté for 30 sec, until garlic has released its flavor, but doesn't take on any color. Raise temperature to high, and add half the chicory. Sauté tossing constantly, until chicory has wilted. Add a balance of chicory and sauté, tossing constantly, until wilted and all juices have evaporated. Season with salt and pepper, and remove pan from heat. Bring 6 quarts of water to a boil. When the water is boiling, add salt and ziti. Boil pasta until tender but still al dente. Drain well.

Return skillet to stove and re-heat chicory over medium-high heat. When oil begins to sizzle, quickly add pasta, stock, and pine nuts. Toss well, until pasta is well coated with sauce. Spoon into warm bowls, sprinkle with breadcrumbs, and serve.

Coconuts n Crumbs Cookies

10-15 min


Yields 2 dozen

  • 2 eggs
  • 1 cup brown sugar
  • 1 cup coconut (long fancy is best)
  • 1 cup dry 4C Plain Bread Crumbs


Preheat the oven to 350 F. Beat eggs until frothy. Add sugar, coconut, and 4C Plain Bread Crumbs. Stir well. Drop onto an ungreased cookie sheet. Bake 10 to 15 minutes, until they start to brown.

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