|by Annie Nichols|
The humble potato features in the cuisines of every continent as an inexpensive staple, but the recipes in Potatoes are anything but ordinary.
Results 91 - 100 of 156 for how to make croutons
In small bowl mix cheese, oregano, garlic powder, basil and salt and pepper. Set aside. In large bowl toss bread cubes with oil, then toss with ...
In small bowl, ... golden, stirring occasionally so all sides toast. Cool. Makes 4 to 5 cups. Store in plastic bags secured with tie; will keep about 1 month.
Cut bread into ... crisp, stirring frequently. Cool slightly. Stir in oil and sprinkle in rest of ingredients. Toss to coat. Store in covered container.
Add garlic, parsley, ... sauce and Tabasco to melted butter. Mix ... even browning. Store in an air tight container at room temperature. Serves 10 to 20.
Cut bread into ... cubes. Toss gently to coat. Place on ... minutes. Stir occasionally. Drain on paper towels. Store in airtight container. Yields 8 cups.
Preheat oven to broil. Spread both ... sheet and broil, flipping cubes once or twice, until cubes are golden brown. Cool and store in an airtight container.
Slice breadsticks with ... over breadsticks, tossing to coat. Combine Parmesan ... Cool and store in airtight container for up to 3 weeks. Yield: 10 cups.
Place garlic in ... heat. Add bread cubes, stirring frequently until all sides are brown. Transfer to paper towels to drain and cool. Excellent for salads.
In small bowl ... degrees. Stir occasionally to toast sides. Cool ... plastic bag. Serve as a garnish on soups or fresh green salads. Makes 5 to 6 cups.
Heat the butter ... garlic and continue to cook a few ... achieve a proper emulsion. Add more broth if needed. The veloute should be velvety in texture.
top of page