Egg Noodles With Crispy Croutons Food

EGG NOODLES WITH CRISPY CROUTONS

Steps:

• Cook noodles according to package directions.
• When you put the water on to boil, place the butter in a small frying pan over medium heat.
• Tear the bread into small pieces for the croutons.
• When the butter is melted and sizzling (don't let it brown) add the pieces of bread.
• Watch the bread carefully and stir frequently so that it doesn't burn but will get crispy.
• Add the salt and pepper to the croutons.
• When the noodles are cooked, drain and place in your serving bowl.
• Add the croutons; stir to distribute well.
• Serve and enjoy!

ROASTED BUTTERNUT SQUASH SOUP WITH CRISPY CROUTONS

Steps:

• Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
• Place cut side down on baking sheet.
• Bake for 30-40 minutes or until flesh of squash is fully softened.
• On a low heat, saute onion in butter and oil until soft and browning.
• Add garlic and saute until fragrant and soft.
• Remove roasted squash from skin and put into soup pot.
• Add stock and bring soup to a boil.
• Reduce heat to a simmer and add seasoning and herbs.
• Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
• While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
• Serve with chopped green onion and/or croutons.

TOMATO SOUP WITH POACHED EGGS AND CRISPY CROUTONS

Steps:

• 1. Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 minutes. With a slotted spoon, transfer to a medium bowl. Sprinkle with salt and a grinding of pepper and set aside.
• 2. Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 minutes. Stir in the garlic and red pepper flakes and saute for 1 minute more.
• 3. Place a food mill over the saucepan and puree th etomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula; discard the solids.) Bring to a boil, reduce the heat to low and simmer, stirring occasionally, until the liquid is slightly reduced, about 20 minutes. Season to taste. (The soup can be made up to 1 day ahead.)
• 4. Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are setand the yolks are cooked to the desired doneness, 8 to 10 minutes.
• 5. Distribute the croutons among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.

BEST EVER CROUTONS

Steps:

• Cube Bread (large) 1 Slice makes approx 12 - Set Aside.
• Melt butter, garlic and seasoning in microwave for about 45 seconds.
• Add Parmesan cheese to butter mixture.
• Toast bread cubes in a toaster oven on Dark, or in the oven at 375 degrees for about 7 or 8 mins until browned.
• Allow your cubes to cool for a just a moment before tossing them in the butter mixture.