SEASONED CROUTONS
My homemade croutons make any salad outstanding.-Shelley McKinney, New Castle, Indiana
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 111mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SPICY GARLIC CROUTONS
Crunchy homemade croutons add richness and texture to salads, soups, pasta -- or, in the case of our sweet croutons, ice cream, bitter greens, or a soft, ripe cheese.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 1 tablespoon of oil and sprinkle with parsley, rosemary, and thyme. Continue to cook, stirring constantly, 30 seconds.
SPICY CROUTONS
These give an extra kick to our Iceberg Wedges with Chile-Buttermilk Dressing.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees. Cut bread slices into 3/4-inch cubes. On a baking sheet, toss with chile oil; season with salt and pepper. Bake 12 to 15 minutes.
SPICY CROUTONS
Came up with these when serving my Recipe #28211 this weekend. Yum! Would be great over salad as well.
Provided by Lisa Pizza
Categories Spicy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rough cut bread into 1/2-inch cubes.
- Place in large bowl.
- Whisk garlic, oil, Tabasco, salt and pepper in small bowl.
- Let stand 10-15 minutes.
- Heat oven to 450°F.
- Pour oil mixture over bread and toss to thoroughly coat.
- Spread evenly on cookie sheet.
- Bake for 7-10 minutes.
- Toss to turn cubes.
- Bake an additional 7-10 minutes, or until golden brown and crispy.
- These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211).
- Enjoy!
Nutrition Facts : Calories 294.3, Fat 19.6, SaturatedFat 2.8, Sodium 348.6, Carbohydrate 25.8, Fiber 1.2, Sugar 2.2, Protein 3.9
DREW'S SPICY CROUTONS
Never throw away dried-out, stale (not molded)bread again! Turn it into delicious croutons to use for salads and low-fat tasty snacks. These cubes can be used in your "stuffing" recipes. BONUS: After the croutons are toasted, save the left-over toasted bread crumbs in the bottom of the baking pan - they are better than store-bought seasoned bread crumbs.
Provided by BeachGirl
Categories Grains
Time 2h30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
- A great way to use up stale bread.
- Just be SURE it doesn't have any MOLD on it.
- Preheat oven to 275 degrees.
- Spray two large baking sheets (with sides) with non-stick cooking spray.
- Using serrated knife, cut bread into small or medium cubes.
- You can stack several slices and cut them all at one time.
- Spread bread cubes evenly on the baking sheets.
- Spray them generously with non-stick cooking spray.
- Sprinkle the seasonings evenly over the bread cubes.
- Spray cubes again with non-stick cooking spray.
- Taste a bread cube and add more seasonings to taste.
- They should taste very seasoned, as the seasonings mellow somewhat when cooked.
- Bake about 45 minutes.
- Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
- Baking time will depend upon the size of cubes and freshness of bread.
- Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
- Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
- Store in gallon sealable plastic bags.
- Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
- Note: If you do not get them completely dry, they will mold if left at room temperature very long.
Nutrition Facts : Calories 67.5, Fat 0.8, SaturatedFat 0.2, Sodium 171.7, Carbohydrate 12.9, Fiber 0.6, Sugar 1.1, Protein 1.9
DREW'S ULTIMATE DINNER ROLLS
My dad, Drew, was born in Budapest, Hungary, and immigrated to the U.S. in 1956, during the Hungarian Revolution. He learned to speak English by watching Wonder Bread commercials, so it's no small coincidence that one of his all-time favorite foods is bread-freshly baked bread, to be exact. Growing up in the States, he'd receive the same Christmas present every year: a single navel orange. This recipe is an ode to my dad and combines his two loves, with oranges lending faint citrus flavor to the lightest, fluffiest dinner rolls. I use the word "ultimate" sparingly when it comes to recipes, but this one is more than worthy of that claim.
Provided by Kelly Senyei
Categories side-dish
Time 2h20m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1 cup of the flour with the milk, orange zest, orange juice, egg, butter, sugar, yeast, and kosher salt. Mix on low speed until the flour is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and continue mixing the dough for 2 minutes.
- Add another 1/2 cup of the flour and continue mixing until it is incorporated. Add the remaining 3/4 cup flour and mix until combined and the dough begins to form a ball. The dough should be sticky but pulling away from the sides of the bowl. If it is too sticky, add more flour, 2 tablespoons at a time, as needed.
- Lightly flour your work surface. Turn out the dough and knead until it comes together into a smooth ball, about 2 minutes. Transfer the dough to a greased bowl, cover the bowl with a towel, and let rest in a warm, dark place until the dough has doubled in size, about 1 hour.
- Grease an 8-inch round baking dish with cooking spray. Divide the dough into 12 pieces. Roll each piece into a ball, then arrange the balls in a single layer in the prepared pan. Cover the pan with a towel, then return it to the warm, dark place for 30 minutes.
- Preheat the oven to 375 degrees F. Uncover the rolls, brush with additional melted butter, and sprinkle with sea salt. Bake until the rolls are golden brown and cooked through, 20 to 25 minutes. Remove the rolls from the oven, brush them again with melted butter, and serve warm.
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