CORNBREAD CROUTONS
These cornbread croutons make a delicious pairing for Progresso™ chili; they are also delicious on their own as an on-the-go snack!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Grease or spray cookie sheet. In medium bowl, mix all ingredients except chili, stirring until just combined. Pour onto cookie sheet, spreading into thin layer.
- Bake 8 to 10 minutes or until bottom is golden brown. Cool about 2 minutes, and cut into 1-inch squares in pan. Using spatula, separate squares.
- Bake about 5 minutes longer or until croutons are crusty and golden brown. Serve with chili.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 0 g
CROUTONS
This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.
Provided by Carol
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g
LOBSTER AND CORN BISQUE
Steps:
- Prepare the lobster: Cook the lobsters in boiling salted water for 3 to 4 minutes, or until slightly underdone. Remove from the water and let cool slightly. Remove the lobster meat from the shells, reserving the meat and the shells. Coarsely chop the lobster meat.
- Prepare the corn: Remove husks from the corn and cut kernels off the cobs. Reserve the corn, cobs, and half of the husks.
- Make the bisque: Place the lobster shells, corn cobs, husks, bay leaves, thyme sprigs, and peppercorns in a stockpot and add enough water to barely cover. Simmer for 45 minutes, then strain through a fine mesh sieve, discarding the solids. Place the broth in a large saucepan and simmer over medium heat for 45 minutes, or until reduced to 1 1/2 quarts. Season to taste with salt and pepper.
- In a small saucepan, place half of the corn kernels and the heavy cream. Cook over medium heat for 10 minutes, or until the cream is reduced to about 1 cup. Remove from the heat and puree until smooth. Season to taste with salt and pepper.
- Cook the bacon over medium-low heat for 10 minutes, or until the fat is rendered but not brown. Remove the bacon from the pan and discard. Saute the remaining corn, the potatoes, and onion in the bacon fat over medium heat for 10 minutes, or until the potatoes are tender. Drain any fat from the pan, add the pureed corn mixture, and cook over medium heat for 5 minutes, or until thick. Add the lobster stock in small additions until the desired consistency is reached. Add the lobster meat to the pan and whisk in the butter just prior to serving.
- Ladle the soup into 10 bowls and sprinkle with the chervil leaves. Top with freshly ground black pepper to taste.
- Preheat the oven to 400 degrees.
- Slice each piece of bread on the diagonal into triangular pieces. To shape each crouton, slice off the crust on one side of the triangle, then make a parallel slice, removing a corner of the bread. Trim the remaining crust with three small cuts to make a wedge.
- Spread the butter with your fingers in the center of a cookie sheet. Press each wedge into the butter and rub gently to coat on one side, then turn it over, buttered side up. Arrange all the wedges on the buttered area of the sheet and place in the oven. Toast the croutons for 8 to 10 minutes, until nicely colored and crisp.
- To serve, pile the fresh parsley in a small mound. Dip the point of the toasted wedge into the beef-stew sauce, then press the moistened end into the parsley to coat. Arrange 2 croutons on every serving plate or bowl of stew.
OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS
Steps:
- Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
- In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
- Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.
CORNBREAD CROUTONS
Provided by Damaris Phillips
Categories side-dish
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
- Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
- Reduce the oven to 350 degrees F.
- Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.
EASY SPINACH BISQUE
Not only is this soup healthy and filling, it's easy to prepare and elegant besides.-Patricia Tuckwiller, Lewisburg, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5-6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and nutmeg until blended. Gradually whisk in milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat to medium; add the cheese and stir until melted. Stir in the spinach; heat through. Serve with oyster crackers if desired.
Nutrition Facts : Calories 184 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 488mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.
CORNBREAD CROUTONS
An excellent way to use up leftover cornbread. These are great on salads and soups and are especially good on Tex-Mex recipes. They can be dressed up with your favorite seasonings if desired.
Provided by Lvs2Cook
Categories < 15 Mins
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 450º. Place cornbread cubes in large bowl and drizzle melted butter over all. Stir lightly but thoroughly so that all cubes are buttered.
- Spread evenly on a baking sheet. Toast in the oven for 7-10 minutes, turning once, or until cubes are browned the way you like them.
- Serve warm or cooled on salads, chilis, and soups.
Nutrition Facts : Calories 67.9, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 67.6, Protein 0.1
LOBSTER BISQUE WITH GARLIC CROUTONS
I was in a jam to find a recipe for lobster bisque to take to our gourmet club's French dinner, and after studying, scrutinizing, and adapting the best of several different recipes for it, came up with this one.My gourmet club has some pretty accomplished cooks, and they all raved about it. I'm sure you'll enjoy it too!Sounds like a lot of directions, but comes together in less than 1 1/2 hrs!
Provided by imatrad
Categories Lobster
Time 1h30m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- Melt 1/4 pound butter in large deep stock pot, over medium high heat.
- Add celery, onion, shallot and saute till transparent.
- Melt remaining 3/4 pound butter in same pot, and add flour, mix into a roux.
- Cook till a light golden brown, approximately 3-4 min, stirring constantly.
- Add lobster base(I use "Better Than Bouillon" brand)hot water, tomato paste, paprika, bay leaves and white pepper.
- Stir using a wire whisk until mixture is smooth and starts to thicken.
- Add heavy cream and dry sherry and reduce heat to low, stirring often.
- Meanwhile, bring a large pot of water to boil, and add the lobster tails, and cook for 7-8 minutes.
- When cooked, remove lobster tails to cool, then peel and coarsely chop the meat.
- Then, add the lobster meat to the soup, and blend the soup in 3-4 batches in the blender till smooth.
- Top each bowl of bisque with garlic croutons and a sprinkle of minced chives.
- For quick garlic croutons:Melt butter and olive oil in large skillet over medium high heat.Add 1 tsp granulated garlic.Then remove crusts from 10 slices thick-cut bread (the kind sold for french toast)cut into 1 inch cubes, and add to skillet. Cook, stirring gently till lightly browned.Drain on paper towels.
Nutrition Facts : Calories 664, Fat 54.9, SaturatedFat 32.5, Cholesterol 157.8, Sodium 382.9, Carbohydrate 26.7, Fiber 1.6, Sugar 2.6, Protein 4.9
CORN BREAD CROUTONS
Steps:
- In a skillet (preferably non-stick) heat oil over moderately high heat until hot but not smoking and toast corn bread until golden brown and crisp. Season croutons with salt and pepper. Croutons may be made 1 day ahead and kept in a sealable plastic bag at room temperature.
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