Get the latest Breadcrumbs flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/breadcrumbs Adapted from Sunday Suppers at Lucques posted on the Smitten Kitchen. One can omit pancetta or replace it with another meat if desired http://www.grouprecipes.com/106759/balsamic-braised-brussels-with-pancetta.html This dish very popular in Poland and very simple to prepare. http://www.grouprecipes.com/105555/polish-pork-cutlet---kotlet-schabowy.html This recipe is based on one found in a cook book printed in 1946 by the Scottish Women's Rural Institute. The quantities below are sufficient for 4 people. http://www.grouprecipes.com/104586/fish-cakes.html Pop Country Legends own favorite recipes she showed on TV http://www.grouprecipes.com/103036/brenda-lee-herbed-dijon-white-fish-and-greek-salad.html I'm keeping these in mind for Holiday gift giving, boxed together with the chocolate coconut bonbons (bonbon jovies). From the "Tillamook Cheese Cookbook". http://www.grouprecipes.com/102475/cheese-truffles.html Lynn Crawford is an excellent Canadian Chef and this is one of her recipes. Upscale macaroni and cheese must be New York's new "it" dish because I saw versions at the Waverly Inn and at Café Gray in the Time Warner Center (that rich take was mixed with large chunks of lobster). This is Toronto transplant Lynn Crawford's (who's now at the Four Seasons in New York) luxurious take. Mimolette is a French cow's milk cheese that tastes much like a mature Edam. It is dark orange. If Mimolette is not available, a good substitute is aged cheddar. We used a white truffle cream (available at upscale grocery stores) instead of the black truffle paste that Crawford calls for and found that 4 tablespoons was enough. http://www.grouprecipes.com/100492/truffled-mac-and-cheese-from-lynn-crawford.html Dredging beef patties in breadcrumbs and then saute them in butter brings a fantastic flavor to this dish. Found recipe on About.com. http://www.grouprecipes.com/85585/sirloin-croquettes.html We love pasta in our family and here is a favorite all time stand by. I usually make a tomato sauce but I have also made this with a Béchamel sauce. Both ways are delicious. http://www.grouprecipes.com/84118/cannelloni-stuffed-with-veal.html This creamiest of mash can be made the day before its needed and heated up in the oven on the day. Its so good and comforting, perfect for winter weather. http://www.grouprecipes.com/77538/winter-root-mash-with-buttery-crumbs.html quite different but delicious! Nice party appetizer Makes several dozen. Not really a try tempura but the combos of flavors are quite delicious http://www.grouprecipes.com/77130/avocado-tempura.html