Garlic Lemon Croutons Recipes

YUMMY GARLIC CROUTONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread into small cubes and place onto a shallow baking pan or cookie sheet.
• Drizzle oil over the bread to lightly cover and sprinkle with garlic powder and basil.
• Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until lightly brown and toasted.

GARLIC CROUTONS

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.

GARLIC CROUTONS

Steps:

• In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

LOBSTER CROUTONS WITH GOLDEN GARLIC, CHILES AND SOURDOUGH

Steps:

• Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed. Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed.
• Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-chile oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.
• Serve immediately while the croutons are still warm.

GARLIC-LEMON CROUTONS

Steps:

• Preheat oven to 425°F. Mix first 4 ingredients in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.

GARLIC CROUTONS

Steps:

• Trim crusts from bread. Cut bread into 1/2-inch cubes or smaller. There should be about 1 cup.
• Heat oil in a skillet; when hot, add bread and garlic cloves. Cook, shaking skillet and stirring, until bread cubes are golden brown. Drain in a sieve. Discard garlic.

LEMON FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Melt half the butter in a saucepan and sauté the shallots until translucent.
• Add the fennel.
• Season with salt and pepper to your taste. Cover the pan and sweat the fennel for 10 minutes, until softened.
• Add the stock and bring to a boil.
• Simmer for 20 minutes.
• Remove from heat and carefully puree the soup in a food processor or with a hand-held blender.
• Return to the saucepan, and thin with milk to the desired consistency, I use about 1 1/2 cups, use more if you like it thinner. Heat through.
• Meanwhile, cut the bread into 1/2 inch cubes.
• Melt the remaining butter in a frying pan, and sauté the bread cubes with the garlic and lemon zest, until golden and toasted.
• Remove the soup from the heat.
• Stir in the lemon juice, and adjust the seasoning, if necessary.
• Divide the soup between individual bowls.
• Garnish with the croutons and chopped parsley.

GARLIC CROUTONS

Steps:

• To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup.

LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS

Steps:

• For dressing:
• Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
• For salad:
• Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
• Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.

GARLIC CROUTONS

Steps:

• Preheat broiler.
• Rub the bread's crust all over with the garlic cloves. Cut the bread into 1/2-inch thick slices and sprinkle one side with the olive oil and pepper.
• Place the bread slices on a baking sheet under the broiler until they are golden. Turn and broil on the other side until brown.

GARLIC PARMESAN CROUTONS!

Steps:

• Adjust oven rack to the center postion in your oven and heat to 350*F.
• Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
• Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
• Allow the croutons to cool to room temperature before serving. Enjoy!
• Note:.
• This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

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.