RUBY TUESDAY CROUTONS COPYCAT - PUMPERNICKEL CROUTONS
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
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
PUMPERNICKEL CROUTONS
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
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.
BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
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.
RUBY TUESDAY'S CROUTONS
Make and share this Ruby Tuesday's Croutons recipe from Food.com.
Provided by oharaj5
Categories Breads
Time 10m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut the loaf of bread into bite size cubes.
- deep fry for about 1 -2 minutes. They should not come out solid but semi soft.
- As the croutons come out of the deep fryer,sprinkle with garlic salt.
- Enjoy with your favorite salad or soup!
Nutrition Facts : Calories 481.8, Fat 54.5, SaturatedFat 7.1
PUMPERNICKEL AND CRANBERRY CROUTONS
This recipe originally accompanied [Smoked Turkey and Bacon Chowder](/recipes/food/views/237090) .
Yield Makes 20 croutons
Number Of Ingredients 2
Steps:
- Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with smoked turkey and bacon howder .
SPLIT PEA SOUP WITH PUMPERNICKEL CROUTONS
Steps:
- Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
- Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
- Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 400°F.
- While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.
- Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
- Serve soup with croutons.
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