Get the latest Breadcrumbs recipes from Group Recipes. http://www.grouprecipes.com/tag/breadcrumbs These are great chickpea burgers - I'm not sure how well they'd do on a grill. I cooked them on a non-stick skillet. http://www.grouprecipes.com/62505/chickpea-burgers.html Pan de sal is a Filipino bread characterized by the breadcrumbs coating the outer shell, making a salty grittiness for a gratifying first bite. A wonderful sandwich bread for sure! http://www.grouprecipes.com/60231/sourdough-pan-de-sal-rolls.html If you and your kids love chicken fingers,this recipe is perfect to make at home. Tastier and healthier too. http://www.grouprecipes.com/60193/lemon-chicken-fingers.html These handheld pies are fun to make and fun to serve. They're delicious alone (we like mustard and horseradish with them) or with applesauce or roasted apples, potatoes and gravy. Yumm. It's also a versatile recipe, pretty much open to any meat and flavor you want to pair up...so play with it and make it your own. Enjoy. Adapted from Cookie Magazine. http://www.grouprecipes.com/52382/cupcake-tin-pork-pies.html I adore tapas. Popular throughout Spain in bars and restaurants, tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like room temperature omelets, garlic shrimp and little meatballs. Ideal for a celebratory meal, tapas have become trendy in many American cities, although it’s not necessary to dine out when craving these bite-sized eats. Just gather some friends, whip up a pitcher of sangria, and serve some of Spain’s tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain) – no silverware necessary. The saffron aioli here provides just the right kick, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. For the meat-lovers, stuff them with red pepper, onion, and linguica. Or make a picadillo stuffing and make your own version of papas rellenos. Serve these tasty potato croquetas with any combination of dried sausage, olives, nuts, cheese and fruits you desire. Makes 24 hors d'oeuvres. They are popular, so make extra. Enjoy. From Gourmet. http://www.grouprecipes.com/50911/potato-croquetas-with-saffron-aioli.html Crisp layer of bread crumbs tops a filling blend of spinach, sausage, and beans. Evaporated milk makes it rich and creamy. http://www.grouprecipes.com/51161/italian-sausage-and-spinach-casserole.html This traditional chicken and rice casserole is quick and easy. http://www.grouprecipes.com/51159/chicken-alfredo-and-rice-casserole.html Tasty veal chops,stuffed with prosciutto and swiss and served on a bed of tomato sauce http://www.grouprecipes.com/47645/prosciutto-and-swiss-stuffed-veal-chops.html Nice twist on sauteed pork chops,marinated and then stuffed with dried apricot mixture. http://www.grouprecipes.com/46862/maple-glazed-pork-chops-with-apricot-stuffing.html Hearty, comforting little bundles of cabbage and potatoes kissed with buttermilk, cheese and horseradish. Makes a nice presentation. I served these with some sauteed Irish Bacon but they equally well along side slices of brisket, pork roast or chicken. They're delicious...enjoy. Recipe adapted from Gourmet. http://www.grouprecipes.com/43362/potato-and-cabbage-bundles-with-irish-bacon.html