Creole Croutons Recipe Foodcom

CREOLE SEASONED CROUTONS - AIR FRYER METHOD

Steps:

• Cut bread into bite sized pieces
• Place bread cubes into a bowl and sprinkle with creole seasoning. Stir.
• In a small pot, add butter and cook on low until butter is melted.
• Add cheese, onion powder and garlic powder.
• Continue cooking on low until mixture is smooth and creamy.
• Pour cheese mixture over bread cubes. and mix well.
• Spoon 1/4 - 1/2 of bread cubes into air fryer - single layer only.
• Cook at 200*F for 5 minutes.
• Remove basket from air fryer and stir bread cubes.
• Cook for an additional 5 minutes.
• Once baked and crunchy, remove from air fryer and repeat until all cubes are cooked.
• Serve immediately on salads or on top of casseroles.

CREOLE CAESAR SALAD

Steps:

• Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
• Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
• In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
• Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.

CROUTONS

Steps:

• Preheat the oven to 300 degrees F.
• Toss the bread cubes with the butter, olive oil, onion powder, garlic powder, seasoned salt, and pepper in a medium bowl.
• Spread the cubes in a single layer on a baking sheet and bake until lightly browned about 20 minutes. Let cool. Store in an airtight container at room temperature for up to 1 week.

CRESCENT CITY CROUTONS

Steps:

• Cut French bread lengthwise as if for a long sandwich. Then cut the bread lengthwise with two or three cuts from the top to the bottom. Then cut the bread across to produce cubes of bread about 3/4 of an inch thick.
• Place the cubed bread in a large bowl that slopes to a small bottom. This will direct excess oil and seasonings towards the bottom of the bowl. Add the bread to the bowl and all of the seasonings. Toss gently for several minutes, it is important to insure that the seasonings are distributed evenly and that the oil is completely absorbed by the bread.
• Arrange the croutons in a single layer on a 1/2 sheet baking or a jellyroll pan.
• Preheat oven to 350F, place the baking sheet in the oven, then turn off the oven immediately. Bake the croutons for 90 minutes, do not open oven during that time.
• Allow the croutons to cool, place in a shallow serving bowl and serve with salads.

THE BEST (8 SPICE) CROUTONS EVER!

Steps:

• Preheat oven to 350°F.
• Melt butter/margarine.
• Add spices to butter/margarine.
• Pour mixture over bread pieces to coat.
• Spread bread evenly on cookie sheet.
• Bake for 10-15 minutes or until golden brown.
• Stir once while baking.

OUTBACK CROUTONS

Steps:

• Cut bread into bite sized pieces -- melt butter until it looks like mayo.do not melt to a liquid.croutons will NOT turn out.
• Add garlic and seasoning to butter and blend well and set aside.
• Put bread on a cookie sheet and toast till golden brown.
• Be sure and let cool completely.
• Place butter mixture into a large bowl -- coat bread cubes gently --
• put croutons back on baking sheet and bake at 8-10 minutes.at 350*.
• Gently shake the pan to make sure all are browning correctly.