CROUTONS
Now that I make these, I won't settle for the ones in the store. (I originally got this recipe from Chef Doozer, now that she is at Zaar, it is sweet of her to review it for me!)
Provided by Marg CaymanDesigns
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut buns into bite size pieces.
- You can also use bread, which can be fresh or 'day-old'.
- Place pieces in a bowl and drizzle oil over as you stir to coat.
- Feel free to use more or less oil than is called for.
- The more oil you use, the more melt-in-your-mouth they will be.
- Sprinkle with seasoning salt.
- You can also use garlic powder, oregano, Italian seasoning or any combination of them.
- Bake at 350°F for about 15 minutes, stirring once.
GARLIC CROUTONS
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
Provided by Cathy Hofmann
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g
ROSEMARY GARLIC CROUTONS FROM ST. AUGUSTINE
I had the pleasure of eating these while I went to visit our new friends in St. Augustine. It was so cold there(much colder than in Orlando) and I would be so happy to sit down to a bowl of soup with these croutons! I think these are simply great! Try them and let me know what you think:-)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Trim the crusts from the slices of bread.
- Cut into 1/2 inch (1cm) cubes.
- Keep aside.
- Heat oil in a skillet or frying pan on moderately low flame.
- While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
- You can also crumble the rosemary between the palms of your hands if you like.
- I personally like to crush it to bring out the flavour to the fullest.
- Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
- Remove the garlic.
- Toss in the bread cubes and crushed/crumbled rosemary.
- Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
- Sprinkle with salt to taste.
- Remove from the skillet or pan and transfer onto paper towels to drain.
- Serve over soup (if they last that long!).
ROSEMARY CROSTINI CROUTONS
Provided by Guy Fieri
Time 25m
Yield 6 servings (2 pieces each)
Number Of Ingredients 8
Steps:
- Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature.
- Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot.
- Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute.
SEAFOOD STEW WITH GARLIC ROUILLE CROUTONS
Seafood stew with garlic rouille croutons is Chuck Hughes' perfect seafood-lover's delight.
Provided by Chuck Hughes
Categories main-dish
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the seafood stock: Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters) water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.
- For the roasted leeks and mushrooms: Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices) and a ladle of seafood stock. Season with salt and pepper. Keep warm.
- For the rouille croutons: Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving) in a pan with olive oil over medium-high heat. Set aside.
- For the seafood stew: Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.
GARLIC CROUTONS
Use really good bread like a baguette, or a homeade loaf, day old. I use 1/2 of a good bakery baguette, and buy an extra one anytime I know I want salad, trim the end off.
Provided by Tuck Burnette
Categories Breads
Time 1h20m
Yield 1 quart, 6-10 serving(s)
Number Of Ingredients 4
Steps:
- Choose a broad skillet, like a 12-inch sauté pan, it is not good to do them in batches, because the first ones would soak up all the oil.
- It does not matter if they overlap.
- Put in the oil and all the garlic cloves, and a pinch of salt if desired. Turn the heat to medium and cook until the garlic wilts, and turns gold, crushing it into smaller pieces as it is cooking.
- Turn off the heat, set the skillet aside for one good hour ( or as long as you want), then strain, or well-remove the garlic from the oil, and discard, or use for other things.
- Cook the croutons over medium heat stirring and tossing very often, seasoning with salt and pepper as nessecary, until golden and delicious.
- Use for salad, or soup, keep at room temperature.
Nutrition Facts : Calories 247.9, Fat 19, SaturatedFat 2.7, Sodium 154.7, Carbohydrate 17.2, Fiber 0.8, Sugar 1.4, Protein 2.7
GARLIC CROUTONS
Make and share this Garlic Croutons recipe from Food.com.
Provided by Juenessa
Categories < 30 Mins
Time 25m
Yield 1 1/2 cups of croutons
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- In a large saute pan, melt butter over medium heat.
- Stir in garlic; cook and stir for 1 minute.
- Add bread cubes, and toss to coat.
- Spread on a baking sheet.
- Bake for 15 minutes, or until crisp and dry.
- Check frequently to prevent burning.
- Cool.
Nutrition Facts : Calories 625.2, Fat 34.6, SaturatedFat 20.3, Cholesterol 81.4, Sodium 998, Carbohydrate 67.1, Fiber 3.9, Sugar 0.3, Protein 11.7
GARLIC CROUTONS WITH THYME
Make and share this Garlic Croutons with Thyme recipe from Food.com.
Provided by evelynathens
Categories < 15 Mins
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Cook the garlic with the butter in a small skillet over moderately-low heat, stirring, for 5 minutes, or until the garlic is golden.
- Discard garlic and add bread cubes and thyme and cook croutons, tossing them, until lightly toasted.
- Sprinkle with salt to taste and transfer to paper towels to drain.
Nutrition Facts : Calories 307.6, Fat 24.3, SaturatedFat 14.9, Cholesterol 61.1, Sodium 403.3, Carbohydrate 20.2, Fiber 1.2, Sugar 1.6, Protein 3.4
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