Drews Spicy Croutons Food

HOMEMADE CROUTONS

Steps:

• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

SPICY GARLIC CROUTONS

Steps:

• Heat 3 tablespoons oil with garlic and red-pepper flakes in a skillet over medium-high heat. Add bread cubes and salt. Cook, stirring, until crisp and golden, about 5 minutes. Drizzle with 1 tablespoon of oil and sprinkle with parsley, rosemary, and thyme. Continue to cook, stirring constantly, 30 seconds.

SPICY CROUTONS

Steps:

• Preheat oven to 375 degrees. Cut bread slices into 3/4-inch cubes. On a baking sheet, toss with chile oil; season with salt and pepper. Bake 12 to 15 minutes.

SPICY CROUTONS

Steps:

• Rough cut bread into 1/2-inch cubes.
• Place in large bowl.
• Whisk garlic, oil, Tabasco, salt and pepper in small bowl.
• Let stand 10-15 minutes.
• Heat oven to 450°F.
• Pour oil mixture over bread and toss to thoroughly coat.
• Spread evenly on cookie sheet.
• Bake for 7-10 minutes.
• Toss to turn cubes.
• Bake an additional 7-10 minutes, or until golden brown and crispy.
• These go great over salad or my Potato, Leek, Mushroom Soup (Recipe #28211).
• Enjoy!

DREW'S SPICY CROUTONS

Steps:

• Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
• A great way to use up stale bread.
• Just be SURE it doesn't have any MOLD on it.
• Preheat oven to 275 degrees.
• Spray two large baking sheets (with sides) with non-stick cooking spray.
• Using serrated knife, cut bread into small or medium cubes.
• You can stack several slices and cut them all at one time.
• Spread bread cubes evenly on the baking sheets.
• Spray them generously with non-stick cooking spray.
• Sprinkle the seasonings evenly over the bread cubes.
• Spray cubes again with non-stick cooking spray.
• Taste a bread cube and add more seasonings to taste.
• They should taste very seasoned, as the seasonings mellow somewhat when cooked.
• Bake about 45 minutes.
• Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
• Baking time will depend upon the size of cubes and freshness of bread.
• Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
• Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
• Store in gallon sealable plastic bags.
• Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
• Note: If you do not get them completely dry, they will mold if left at room temperature very long.

NO. 1 SPICY SEASONED CROUTONS

Steps:

• Cube or pull apart small chunks of sliced bread.
• Place on jelly roll pans. Spread out.
• Preheat oven 300*.
• Put in oven, cook and turn twice for 25 minutes.
• In large glass measuring cup add olive oil and butter.
• Cook in microwave for 2 minutes at 50% power.
• Add the spices and whisk.
• Take out of the oven and pour slowly over bread cubes.
• Turn with a spatula until all are coated.
• Sprinkle parmesan cheese over the cubes.
• Bake 20 minutes.
• Cool. Store in bags and freeze or the refrigerator in air tight container.

CAESAR SALAD WITH MINI CRAB CAKES

Steps:

• SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
• Refrigerate until serving time.
• CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
• Mix well.
• Add crab meat and gently stir, leaving crab in as large a hunks as you can.
• If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
• Mixture should still be somewhat soft but not runny.
• Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
• Set aside.
• Place 1/4 cornmeal on salad-sized plate.
• With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
• Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
• Gently turn crab cake over to get cornmeal on second side.
• Place crab cakes on large, cornmeal-coated cookie sheet.
• Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
• Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
• TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
• Heat on medium-high heat until hot.
• Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
• Total cooking time should be about 4-5 minutes.
• Add more oil to pan, as needed.
• Repeat until all crab cakes are browned on both sides.
• PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
• Top salad with 5 hot crab cakes, placing one in the center.
• Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
• Place 12 croutons around outer edge of lettuce.
• Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
• Garnish center crab cake with parsley or basil.
• TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
• Cover and refrigerate up to 2 days.
• To reheat, place crab cakes in toaster over and toast just until hot.
• Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
• Do not let them dry out!
• Serve.

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.