|Glazed America: A History of the Doughnut|
|by PAUL R. MULLINS|
In Mullins's skillful hands, this simple pastry provides surprisingly compelling insights into our eating habits, our identity, and modern consume...
1 - 10 of 34 for homemade croutons
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Combine ingredients (except ... way to make croutons is to cut ... and store in an airtight container. Keeps 4 weeks, or may be frozen for up to 6 months.
Cut the bread ... mixing bowl. Spread croutons over two ungreased ... golden brown. Stir occasionally during baking; cool. Store tightly in covered container.
SALAD: Wash and ... in a blender. CROUTONS: Dip white ... with garlic powder/paprika on both sides. Bake in 350 degree oven for 10 minutes, turning 1 time.
In a large ... a 300 degree oven for 10 minutes. Stir. Bake for 5 minutes more or until crisp. Store croutons in an airtight container for up to 1 week.
Allow cubes to dry. Sprinkle with oil and seasoning. Bake 350 degrees or until crisp. Sprinkle with Parmesan cheese. Stir well. Great on salads, soup ...
Place oven rack ... well dried and lightly browned. Reduce heat if croutons appear to be browning too rapidly. Sprinkle with cheese white hot. Makes 8 cups.
Slice Italian bread and cut into large cubes. Melt butter in large frying pan. Add oil. Place cubes in pan and stir to coat well. Sprinkle with ...
Slice loaf of bread. Take each slice and cut into several medium sized squares. Saute in olive oil until lightly browned. Season with garlic salt as ...
Place bread cubes on cookie sheet at 300 degrees for approximately 20 minutes or until cubes are dried. At this point, the cubes may be stored in an ...
Cut bread slices ... month. For Herbed Croutons: Add 1 ... and 1/2 teaspoon garlic powder to the melted butter; toss with bread cubes. Yield about 2 cups.
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