Creole Croutons Recipe French

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CREOLE SEASONED CROUTONS - AIR FRYER METHOD



Creole Seasoned Croutons - Air Fryer Method image

Homemade Creole Seasoned Croutons add flavor to salads and snack mixes. Easy to whip up and delicious to snack on just as they are. So easy to bake in the oven!

Provided by Janelle

Time 20m

Number Of Ingredients 6

8 slices of bread - any style
1 Tablespoon of Creole seasoning
1/2 cup butter
1/3 cup shredded Parmesan cheese (not powdered)
1/8 teaspoon onion powder
1/8 teaspoon garlic powder

Steps:

  • Cut bread into bite sized pieces
  • Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
  • In a small pot, add butter and cook on low until butter is melted.
  • Add cheese, onion powder and garlic powder.
  • Continue cooking on low until mixture is smooth and creamy.
  • Pour cheese mixture over bread cubes. and mix well.
  • Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
  • Cook at 200*F for 5 minutes.
  • Remove basket from air fryer and stir bread cubes.
  • Cook for an additional 5 minutes.
  • Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
  • Serve immediately on salads or on top of casseroles.

Nutrition Facts : Calories 106 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 376 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CREOLE CAESAR SALAD



Creole Caesar Salad image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 30

2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon Angel Dust Cajun Seasoning (see below)
Creole Anchovy Dressing
1 anchovy fillet
1 teaspoon minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 tablespoons Parmesan cheese
2 teaspoons Creole mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed lime juice
1 teaspoon water
1/8 teaspoon Angel Dust Cajun Seasoning (see below)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
  • To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
  • In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

FRENCH BREAD CROUTONS



French Bread Croutons image

Actually you could use any day old bread-day old being the key words. I like the airiness and texture of croutons prepared with French bread however. Specifically, what I mean by "bland" oil is any unflavored oil such as vegetable, corn, etc. Olive oil will work out fine though.

Provided by COOKGIRl

Categories     < 30 Mins

Time 25m

Yield 6 cups

Number Of Ingredients 5

5 -6 cups day old French bread, not stale
1/4 cup bland oil, approximately (or olive oil)
1/2 teaspoon salt-free garlic powder
1/2 teaspoon salt-free onion powder
1 teaspoon italian seasoning (optional)

Steps:

  • Preheat oven to 350 degree. Make sure oven rack is in the middle or top position in oven so that croutons do not burn.
  • Cut bread into 1/2" cubes. In a clean, dry plastic grocery bag place the bread cubes, oil, garlic powder, onion powder and Italian seasoning, if using.
  • Tie bag in loose knot; shake bag to distribute ingredients well. Arrange the bread cubes singly on an aluminum baking sheet.
  • Bake the cubes for approximately 12 minutes or until golden brown. Turn the baking sheet and stir the bread cubes after 6 minutes so that they bake evenly.
  • Once the croutons are browned, stir them one more time, turn off the oven but leave the baking sheet with croutons in the oven.
  • Keep croutons in oven until they are at room temperature then transfer to airtight container.
  • Other herb choices: lemon pepper, dillweed, Cavender's Greek seasoning, etc.

Nutrition Facts : Calories 372.6, Fat 12.3, SaturatedFat 1.9, Sodium 649.6, Carbohydrate 55.4, Fiber 3.2, Sugar 0.3, Protein 9.4

EMERIL LAGASSE'S CRETON



Emeril Lagasse's Creton image

Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.

Provided by Lennie

Categories     Spreads

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumbs

Steps:

  • In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
  • Add the onions and garlic, and cook for 1 minute.
  • Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
  • Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
  • Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
  • Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
  • Remove from the heat and adjust the seasoning, to taste.
  • Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
  • Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
  • Serve with thinly sliced French bread or toasted French bread croutons.

Nutrition Facts : Calories 328.4, Fat 21, SaturatedFat 8, Cholesterol 92, Sodium 503.1, Carbohydrate 7.2, Fiber 0.7, Sugar 2.8, Protein 26.1

CREOLE CROUTONS



Creole Croutons image

What a great spicy, crunchy addition to any salad! Add them hot to your cold salad for a nice contrast. Enjoy!

Provided by Nif_H

Categories     Creole

Time 10m

Yield 3 cups

Number Of Ingredients 3

3 cups day-old bread cubes (use grain bread for an extra crunch)
2 tablespoons olive oil
1 tablespoon creole seasoning

Steps:

  • Heat oven to 375C . In a bowl, mix oil with seasoning.
  • Toss the stale bread cubes with the seasoned oil. Spread in a single layer on a baking sheet. Bake for until golden brown, about 4-5 minutes.

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