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Results 31 - 40 of 164 for crouton
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 ...
32. GARLIC CROUTONS
Cut bread into 1/2 inch ... 25 to 30 minutes or until croutons are dry and crisp. Makes 3 cups. Refrigerate in tightly covered jar until needed.
33. GARLIC CROUTONS
Spread butter over both sides ... for 15 minutes or until crouton are crisp and dry. Let cool, store in an airtight container. Yield 1 1/2 cups.
Place oven rack as far ... lightly browned. Reduce heat if croutons appear to be browning too rapidly. Sprinkle with cheese white hot. Makes 8 cups.
Cut bread slices into 1 inch squares. In a non-stick fry pan, heat 2 tablespoons of the olive oil. When hot, add the bread cubes to pan, ...
Melt butter. Add cheese, garlic, ... airtight container. Save the end pieces of bread, buns in refrigerator until there is enough to make croutons.
37. CROUTONS
Cut the bread you want to use (pumpernickel, rye, French or white) into 1/2-inch cubes and dry in a 200 degree oven. Toss 3 cups of cubes ...
Slice loaf of bread. Take each slice and cut into several medium sized squares. Saute in olive oil until lightly browned. Season with ...
In a large skillet, melt ... 10 minutes. Stir. Bake for 5 minutes more or until crisp. Store croutons in an airtight container for up to 1 week.
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 ...
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