Crescent City Croutons Recipes
CROISSANT CROUTONS
Use the best available croissants you can find for this recipe for optimal results. These are great on salads, soup or as a snack by themselves. They are delicious at room temperature spinkled over fresh tomatoes sliced with fresh shredded basil and a vinageret drizzled over all. Or on top of macaroni and cheese baked in the oven or other casseroles as a crisp topping.
Provided by GreyhoundX3
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375 degrees.
- Gently cut up croissants into large cubes, avoid crushing.
- Mix, in a large bowl, all other ingredients well.
- Toss croissant cubes into mixture and toss, coating well.
- Spread croissant cubes onto cookie sheet in single layer.
- Bake 375 degrees for 5-10 minutes until crisp and browned.
- Turn over croutons 1/2 way through baking process to brown evenly.
- Serve warm or room temperature.
Nutrition Facts : Calories 551.2, Fat 39.7, SaturatedFat 13.7, Cholesterol 61.7, Sodium 1004, Carbohydrate 40.1, Fiber 2.6, Sugar 9.7, Protein 9.1
CREOLE CAESAR SALAD
This recipe is from a New Orleanian chef and caterer, Emile L. Stieffel, very slightly adapted. If you can get red leaf romaine, the salad is beautiful; if you can't, get another green head. The boston lettuce adds a nice texture difference. I highly recommend that you make your own seasoned croutons--specifically Crescent City Croutons, elsewhere on this site. Chef's Note: The fish sauce is a excellent way to get the traditional flavor of anchovies to the salad without actually having to use anchovies. There is only a hint of flavor when 1/2 tsp. is used.
Provided by BarbryT
Categories Vegetable
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
- Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
- In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
- Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.
Nutrition Facts : Calories 165.6, Fat 16.3, SaturatedFat 2.9, Cholesterol 34.7, Sodium 117.9, Carbohydrate 2.5, Fiber 1.3, Sugar 0.9, Protein 3.4
CRESCENT ONION BREAD
Flaky dough filled with onion mixture. My husband loves these! They are so easy to make, smell great, and look marvelous. They're super fast and easy to make. I frequently get asked for the recipe, and people are always shocked at how easy they are to make! Variation of recipe from "Pillsbury Easy & Elegant Recipes."
Provided by ShaGun
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Generously grease 6-inch pan. Unroll dough into 4 long rectangles; firmly press perforations to seal.
- In a small bowl, combine onion, Parm. Cheese and dressing; brush mixture over each rectangle.
- Starting at longer side, roll up. Press edges to seal. Wind dough into greased pan, beginning at outer edge and coiling inward. Seal ends of dough.
- Brush with egg. Sprinkle with 1 teaspoons Parm cheese.
- Bake at 375 for 20 minutes. Serve warm.
- To reheat: wrap in foil; heat at 350 for 10-12 minute.
Nutrition Facts : Calories 254.7, Fat 9.3, SaturatedFat 2.2, Cholesterol 83.8, Sodium 438.8, Carbohydrate 34.1, Fiber 2.4, Sugar 5.2, Protein 8.5
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