Crisp Croutons For Salads Or Soups Recipes

CROUTONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

HOMEMADE CROUTONS

Steps:

• Preheat oven to 375 degrees.Add bread cubes to a large sheet tray. Drizzle with olive oil and sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper. Toss to coat all of the bread cubes in oil and seasonings.
• Bake for 10 minutes stirring halfway or until golden brown. Serve immediately with your favorite soups or salads. Croutons can be left at room temperature in an airtight container for up to 3 days.

CRISPY CROUTON SALAD

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

CRISP CROUTONS FOR SALADS OR SOUPS

Steps:

• Melt margarine in large fry pan over low heat. Add KELLOGG'S Stuffing Mix, stirring until well coated. Cook, stirring constantly, until stuffing mix is crisped and lightly browned. Remove from heat. Cool completely and store in airtight container. Toss crisp stuffing mix with salad greens or sprinkle over salad just before serving. Or serve generous spoonfuls on soup. VARIATIONS:* Any of the following may be added and tossed with the crisp, golden stuffing mix: 2 teaspoons dill weed 2 tablespoons grated Parmesan cheese 2 tablespoons dried parsley flakes* Any of the following may be stirred into melted margarine before adding KELLOGG'S Stuffing Mix: 1/4 teaspoon garlic salt 1/4 teaspoon onion salt 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 2 drops liquid pepper sauce