Pumpernickel And Cranberry Croutons Recipes

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RUBY TUESDAY CROUTONS COPYCAT - PUMPERNICKEL CROUTONS



Ruby Tuesday Croutons Copycat - Pumpernickel Croutons image

These Ruby Tuesday Croutons are the perfect copycat recipe - they taste just like the restaurant's version and they couldn't be easier to make at home! You'll find these are the perfect topping for any salad!

Provided by Rachel Gurk

Categories     Salads

Time 15m

Number Of Ingredients 4

4 cups pumpernickel bread cubes (approximately 1/2-inch cubes)
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, combine the bread, garlic powder, and salt. Drizzle butter over bread while stirring. Stir well until bread is coated by all ingredients and butter is absorbed.
  • Spread the bread cubes into an even layer on a sheet pan. Don't crowd the pan. Bake for 10 minutes, or until crisp. If you're using super fresh bread, they'll take a little longer to become golden brown. If the bread is stale and dry, it may get crispy faster, so keep an eye on it!

Nutrition Facts : ServingSize 1 /4 cup, Calories 168 kcal, Carbohydrate 27 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 404 mg, Fiber 4 g, UnsaturatedFat 2 g

BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS



Bloody Mary Soup with Pumpernickel Grilled Cheese Croutons image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons EVOO
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh lemon zest
6 cloves garlic, chopped
3 celery ribs, chopped
2 onions, chopped
Celery salt
Coarsely ground black pepper
1/2 cup vodka
2 cups spicy tomato juice, such as Spicy Hot V-8 juice
2 cups beef stock
1/4 cup prepared horseradish
1/4 cup hot sauce, such as Frank's Red Hot Sauce
2 tablespoons Worcestershire sauce
One 28- to 32-ounce can fire roasted tomatoes or diced tomatoes
Softened butter
8 slices pumpernickel bread
8 deli slices yellow Cheddar
1/2 lemon, juiced
1/4 cup fresh flat-leaf parsley leaves, finely chopped

Steps:

  • Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
  • To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
  • Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.

SMOKED TURKEY AND BACON CHOWDER WITH PUMPERNICKEL AND CRANBERRY CROUTONS



Smoked Turkey and Bacon Chowder with Pumpernickel and Cranberry Croutons image

Provided by David Burke

Categories     Food Processor     Garlic     Onion     Potato     turkey     Super Bowl     Bacon     Fall     Winter     Bon Appétit

Yield Makes 10 main-course servings

Number Of Ingredients 17

Chowder
2 tablespoons vegetable oil
4 smoked turkey drumsticks (4 to 4 1/2 pounds total)
2 cups chopped applewood-smoked bacon (about 10 ounces), divided
2 pounds russet potatoes, peeled, diced
5 cups chopped onions
4 cups chopped celery
3 cups chopped carrots
12 large garlic cloves, peeled
2 tablespoons tomato paste
12 cups (or more) low-salt chicken broth
Cayenne pepper
Garnish (optional)
24 pearl onions
24 small fresh brussels sprouts
Very thin strips of fresh sage
Pumpernickel and Cranberry Croutons

Steps:

  • For chowder:
  • Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
  • Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
  • For garnish:
  • Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
  • Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
  • Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.

PUMPERNICKEL AND CRANBERRY CROUTONS



Pumpernickel and Cranberry Croutons image

This recipe originally accompanied [Smoked Turkey and Bacon Chowder](/recipes/food/views/237090) .

Yield Makes 20 croutons

Number Of Ingredients 2

Five 5X4-inch slices pumpernickel bread
Whole-berry cranberry sauce (about 1 cup total; preferably homemade)

Steps:

  • Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with smoked turkey and bacon howder .

PUMPERNICKEL CROUTONS



Pumpernickel Croutons image

Make and share this Pumpernickel Croutons recipe from Food.com.

Provided by TishT

Categories     Grains

Time 22m

Yield 1 1/2 cups

Number Of Ingredients 3

2 cups diced pumpernickel bread or 2 cups dark rye bread, crusts removed (1/2 inch cubes)
1 1/2 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese (optional)

Steps:

  • Preheat oven to 400F.
  • Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
  • Spread in single layer and bake for 10 minutes or until crisp.
  • Remove from oven and toss with cheese if desired.

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