|Philadelphia Main Line Classics|
|by Junior Saturday Club of Wayne|
Now in its seventh printing, Main Line Classics is a delightful cookbook with over 400 pages of double-tested, delicious, easy to prepare recipes.
Results 91 - 100 of 156 for how to make croutons
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.
Slice breadsticks with ... over breadsticks, tossing to coat. Combine Parmesan ... Cool and store in airtight container for up to 3 weeks. Yield: 10 cups.
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 ...
Cut bread into ... crisp, stirring frequently. Cool slightly. Stir in oil and sprinkle in rest of ingredients. Toss to coat. Store in covered container.
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.
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.
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.
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.
Cut bread into ... cubes. Toss gently to coat. Place on ... minutes. Stir occasionally. Drain on paper towels. Store in airtight container. Yields 8 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.
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