BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
- Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.
HOMEMADE PUMPERNICKEL CROUTONS RECIPE
Homemade Pumpernickel Croutons, a simple homemade croutons recipe that comes together with just 3 ingredients and 15 minutes!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven + prep bread: Preheat oven to 350 degrees F (175 degrees C). Slice pumpernickel bread loaf into 1-inch thick slices, then cut each bread slice into 1 inch pieces. Add cubed pumpernickel pieces into a large mixing bowl.
- Add oil + spices: Cover the pumpernickel pieces with a drizzle of olive oil, then mix with a pinch of salt, pepper, and other spices. Toss to combine.
- Bake until crispy: Spread the seasoned bread cubes onto a sheet pan. Roast in the oven until the croutons are crispy and beginning to brown, which will take about 10-15 minutes. Halfway through cooking, flip the bread cubes to cook on all sides. When finished, take the bread out of the oven and let cool.
- To serve + store: Use homemade croutons as a crunchy topping for salads and soups. Store in an airtight container on the countertop for up to 5-6 days.
Nutrition Facts : ServingSize 1 serving, Calories 16 kcal, Carbohydrate 1 g, Protein 1 g, Fat 2 g, Sodium 6 mg, Fiber 1 g, SaturatedFat 1 g, Sugar 1 g, UnsaturatedFat 2 g
PUMPERNICKEL CROUTONS
Top your favorite salad with these crispy cubes.
Categories salad recipes dressing bread cubes Bread summer salads spring salads salads Croutons toppings Pumpernickel
Time 13m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Cut bread into 1/2-inch cubes. (You will need 3 1/4 cup bread cubes.) In a 12-inch skillet, heat olive oil on medium until hot. Add bread cubes and sprinkle with salt and freshly ground black pepper. Cook 5 to 10 minutes (depending on freshness of bread) or until toasted and crisp, stirring frequently.
- Cool completely on paper towels on wire rack. (Store in airtight container up to 1 day.) Nutritional information is based on a 1/4-cup serving.
Nutrition Facts : Calories 55 calories
PUMPERNICKEL CROUTONS
Make and share this Pumpernickel Croutons recipe from Food.com.
Provided by TishT
Categories Grains
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400F.
- Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
- Spread in single layer and bake for 10 minutes or until crisp.
- Remove from oven and toss with cheese if desired.
ROASTED TOMATO-BASIL BISQUE WITH PUMPERNICKEL CROUTONS (VEGAN)
Make and share this Roasted Tomato-Basil Bisque With Pumpernickel Croutons (Vegan) recipe from Food.com.
Provided by zeldaz51
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Croutons: Preheat oven to 325 Fahrenheit. Toss bread cubes with oil, salt, and pepper., then spread on a rimmed baking sheet in one layer, Bake 25 to 35 minutes until crisp and lightly browned, turning with a spatula every 10 minute.
- Bisque: Preheat oven to 450 degrees.Spread tomatoes, garlic, and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30 to 35 minutes until tomatoes are lightly browned and caramelized.
- Transfer vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Add basil off the heat, then puree by batches in a blender, or puree in the pot with an immersion blender. Blend until it's very smooth, then return it to the pot and add the brown sugar and lemon juice. Taste for seasoning. Serve garnished with croutons and basil chiffonade.
RUBY TUESDAY CROUTONS COPYCAT - PUMPERNICKEL CROUTONS
These Ruby Tuesday Croutons are the perfect copycat recipe - they taste just like the restaurant's version and they couldn't be easier to make at home! You'll find these are the perfect topping for any salad!
Provided by Rachel Gurk
Categories Salads
Time 15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the bread, garlic powder, and salt. Drizzle butter over bread while stirring. Stir well until bread is coated by all ingredients and butter is absorbed.
- Spread the bread cubes into an even layer on a sheet pan. Don't crowd the pan. Bake for 10 minutes, or until crisp. If you're using super fresh bread, they'll take a little longer to become golden brown. If the bread is stale and dry, it may get crispy faster, so keep an eye on it!
Nutrition Facts : ServingSize 1 /4 cup, Calories 168 kcal, Carbohydrate 27 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 404 mg, Fiber 4 g, UnsaturatedFat 2 g
ROSEMARY MARINATED CHICKEN STRIPS OVER CAESAR SALAD WITH PUMPERNICKEL CROUTONS
Provided by Kebab.King
Number Of Ingredients 0
Steps:
- Combine marinade ingredients in a bowl. Divide chicken between 2 large self-sealing plastic bags. Add marinade. Seal bags and turn several times so that all the chicken pieces are touched by the marinade. Place in a flat bowl and let stand for 1 hour. Drain. While chicken is marinating, prepare Caesar Salad In a small saucepan, melt margarine; toss with bread cubes and garlic powder. Thread skewers with chicken pieces, pumpernickel cubes, and onion rings. Preheat the grill. Sprinkle rosemary over coals. Set skewers on grid over ashen coals, about 4 to 6 inches above the hot coals. Grill for about 9 minutes, or until chicken is cooked through, turning every 3 minutes. If bread begins to char, remove from skewer.
Nutrition Facts :
SPLIT PEA SOUP WITH PUMPERNICKEL CROUTONS
Steps:
- Simmer ham hocks in 16 cups water in a deep 6-quart pot, uncovered, until meat is tender, 1 1/2 to 2 hours.
- Transfer ham hocks to a cutting board and measure broth: If it measures more than 12 cups, continue boiling until reduced; if less, add enough water to total 12 cups. When hocks are cool enough to handle, discard skin and cut meat into 1/4-inch pieces (reserve bones).
- Chop 2 carrots and cook along with onion and celery in 2 tablespoons oil in a 6- to 8-quart heavy pot over moderate heat, stirring, until softened, 6 to 8 minutes. Add split peas, table salt, pepper, ham hock broth, and reserved bones and simmer, uncovered, stirring occasionally, until peas are falling apart and soup is slightly thickened, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 400°F.
- While soup simmers, toss bread with remaining 3 tablespoons oil and kosher salt in a large bowl, then spread in 1 layer in a large shallow baking pan and bake until crisp, about 10 minutes. Cool croutons in pan on a rack.
- Halve remaining 2 carrots lengthwise, then cut crosswise into 1/4-inch-thick slices. Remove bones from soup with a slotted spoon and discard. Add carrots and ham pieces to soup and simmer, uncovered, until carrots are tender, 10 to 15 minutes. Add frozen peas and simmer, uncovered, stirring, until just heated through, about 3 minutes. Season with salt.
- Serve soup with croutons.
JERUSALEM ARTICHOKE SOUP WITH PUMPERNICKEL CROUTONS
Categories Soup/Stew Milk/Cream Blender Bake Jerusalem Artichoke Fall Simmer Gourmet
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Toast bread in a shallow baking pan in middle of oven, stirring once or twice, until crisp, about 7 minutes.
- Peel artichokes with a vegetable peeler and cut into 1-inch pieces, then simmer in milk and water in a 3-quart heavy saucepan, partially covered (be careful not to let it boil over), stirring occasionally, until artichokes are very tender, about 15 minutes.
- Purée artichokes with cooking liquid, salt, and pepper in 2 batches in a blender until smooth (use caution when blending hot liquids). Transfer purée to same saucepan and thin with additional water if necessary. Heat soup over moderate heat, stirring, until hot. Serve topped with croutons and parsley.
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- Preheat oven to 400°F. Microwave 2 Tbsp. salted butter and 1 large minced garlic clove in a microwave-safe bowl on HIGH until butter is melted, about 30 seconds.
- Spread 3 cups torn pumpernickel bread on a baking sheet. Drizzle with butter mixture; toss to coat. Bake in preheated oven 8 to 10 minutes. Sprinkle with 1/2 tsp. kosher salt and 1/4 tsp. black pepper.
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- Stir together melted butter, parsley flakes, garlic, sea salt, paprika, lemon-pepper seasoning, and dill-weed. Pour over the bread cubes and gently toss.
- Place bread cubes evenly onto a greased baking pan and bake at 350 degrees for 30 - 45 minutes; or until croutons are golden brown.
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- Heat oven to 400° F. Toss the bread, 2 tablespoons of the oil, and a pinch each salt and pepper on a rimmed baking sheet. Bake until crisp, 10 to 15 minutes. Let cool.
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