4C Bread Crumbs 24 oz. Seasoned

4C Bread Crumbs 24 oz. Seasoned

Item#: FCF 41224-3

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4C buy in bulk 4C Bread Crumbs 24 oz. - Case of 12  Seasoned.

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  • Made with 100% Imported Italian Pecorino Romano Cheese
  • Seasoned to enhance your favorite dishes
  • No MSG
  • Good for chicken, cutlets, casseroles, seafood, vegetables, meatballs and stuffings
  • 24 oz.

Stuffed Mushrooms

serves 3-4

30 min


  • 1 lb large mushrooms
  • ¼ c olive oil
  • ½ c diced cooked ham
  • ½ c 4C Seasoned Bread Crumbs
  • 2 T 4C Parmesan Cheese
  • 1 egg, beaten
  • ½ t black pepper


Wash mushrooms. Remove stems. Chop ½ c stems. Heat oil in skillet. Add mushrooms caps and toss just to coat them. Remove from pan. Saute chopped stems over low heat until soft. Remove from heat. Add bread crumbs, cheese, ham, egg and pepper. Mix well. Spoon onto mushroom caps. Drizzle with oil. Bake in 325° oven for 30 minutes.

Stuffed Artichokes

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.

Baked Macaroni & Cheese à La Reeves

serves 4-6 as an entree; 6-8 as a side dish

15-20 min


  • 1 lb. ziti or elbow macaroni
  • 1 lb. shredded cheddar cheese
  • 3 eggs
  • 1⅓ c milk
  • ¾ stick butter
  • ½ t salt
  • ¼ t paprika
  • Dash cayenne pepper
  • 2 c 4C Seasoned Bread Crumbs
  • 1½ c 4C Parmesan Cheese
  • Optional: chopped green peppers or scallions


Combine eggs, milk, salt, paprika, and cayenne. Beat until blended. Add chopped green pepper or scallions, if desired.

Cook pasta until al dente in boiling salted water. Drain.

Add cheddar to pasta while hot. Stir in egg mixture.

Place in casserole dish. Top with bread crumbs, dot with butter, and top with parmesan.

Place in preheated 350° oven for 15-20 minutes or until golden. Serve.

Stuffed Peppers

serves 6

1 hour


  • 1 c 4C Seasoned Bread Crumbs
  • 1½ lbs ground beef
  • ¾ c milk
  • 1 egg, beaten
  • ½ t salt
  • ¼ t black pepper
  • ¼ t thyme
  • 6 green peppers
  • 3 c tomato juice
  • 1 t basil
  • Tomato paste, optional 4C Parmesan Cheese


Combine bread crumbs, beef, milk, egg, salt, pepper, and thyme; mix. Slice off top of green peppers, remove seeds and membrane, rinse, and drain. Stuff each pepper with crumb mixture and place in pan. Combine tomato juice and basil and pour over peppers. Bring to a boil, and then cover and simmer for one hour. Remove peppers to serving platter. Thicken sauce with tomato paste, if desired. Serve peppers with sauce and cheese.

Chicken Balsamic

serves 4

1 hour, 15 minutes


  • 1 chicken, cut into 8 pieces
  • Oil and balsamic vinegar, to taste (or 1 bottle prepared Italian dressing for speed)
  • 1 c vegetable oil
  • ½ c cornflake crumbs
  • ½ c 4C Seasoned Bread Crumbs
  • ¼ c almonds, slivered or sliced


Cover chicken with dressing. Marinate overnight in refrigerator.

Remove from refrigerator, and let sit at room temperature for 30 minutes.

Heat up oil, and then remove from stove. Combine dry ingredients.

Dip chicken in oil, and then dip in dry ingredients, covering well.

Bake in 325° oven for 1 hour, 15 minutes.

Menu Suggestion: Serve with roasted new potatoes and green beans.

Eggplant Parmesan

serves 6

20 min


  • 2 medium eggplant, about pound each, peeled and cut crosswise into ½" slices
  • 2 eggs, beaten with 1 tablespoon water
  • 1 c 4C Seasoned Bread Crumbs
  • 2½ c prepared marinara sauce
  • ¼ c 4C HomeStyle Grated Parmesan Cheese
  • 8 oz shredded mozzarella cheese


  1. Preheat oven to 350°F. Coat 2 baking sheets with olive oil cooking spray.
  2. Dip eggplant into eggs, and then into bread crumb mixture. Place on prepared baking sheets and coat with cooking spray. Bake 15 minutes, turning once, or until browned and tender.
  3. Spread ½ cup marinara sauce in 13" x 9" baking dish. Arrange one-half of the slices over sauce. Top with the half marinara, and half the cheeses. Repeat. Bake 20 minutes or until hot.

Nutrition Facts

Per serving: 332 Calories, 20g protein, 13g fat, 35g total carbohydrates, 7g dietary fiber, 13g sugar, 28g net carbohydrates, 1235mg sodium, 98mg cholesterol

Shrimp Scampi

10- 15 minutes


  • 1½ lb. jumbo shrimp
  • ½ c 4C Seasoned Bread Crumbs
  • ½ c 4C Parmesan Cheese
  • ½ c melted butter
  • 1 clove garlic, minced
  • 1 T parsley, minced
  • 3 T lemon juice


Cook shrimp in boiling water until pink. Drain, remove shell, and vein, leaving tail. Split along back curve, cutting almost in half. Open shrimp and press flat. Mix remaining ingredients well, and stuff shrimp.

To Broil: Arrange shrimp in buttered broiler pan. Broil about 3 minutes, until crumbs are golden brown.

To Bake: Close shrimp with toothpicks. Arrange in buttered baking dish. Bake 15-20 minutes in 350° oven.

Note: Shrimp may be basted with mixture of ½ cup white wine and 3 T lemon juice before baking or broiling.

Menu suggestion: serve with sautéed escarole or spinach and a pasta of your choice.

Chicken Parmesan

serves 4

20 min


  • ½ cup 4C Seasoned Bread Crumbs
  • ½ cup 4C HomeStyle Grated Parmesan Cheese, divided
  • ¼ cup butter, melted
  • 4 boneless, skinless chicken breast halves
  • ½ cup prepared marinara sauce


  1. Preheat oven to 375°F.
  2. On plate, combine bread crumbs and ¼ cup cheese. Dip chicken into butter and then into bread crumb mixture. Place on baking sheet.
  3. Bake 20 minutes or until thermometer inserted into center reaches 160°F. Top each breast with some of the marinara sauce and sprinkle with remaining ¼ cup cheese. Bake 3 minutes to heat through and melt cheese.

Nutrition Facts

Per serving: 491 Calories, 59 g protein, 17 g fat, 22 g total carbohydrates, 2 g dietary fiber, 3 g sugar, 20 g net carbohydrates, 1236 mg sodium, 169 mg cholesterol

Chestnut Stuffing Americana


Sufficient to stuff 15-18 lb. bird. Recommendation for turkey, chicken, or goose.

  • 1 lb. chestnuts, coarsely chopped
  • ¼ lb. salt pork
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 T chopped parsley
  • 1 T poultry seasoning
  • 6 c 4C Seasoned Bread Crumbs
  • ½ c melted butter
  • 2 eggs, beaten


Cook pork in frying pan until brown. Add onions and celery, and simmer for 5 minutes. Add to the rest of ingredients. Mix well and stuff lightly into bird.

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