Spicy Croutons Food

SPICY CROUTONS

Steps:

• Preheat the oven to 375 degrees F. Combine the melted butter, cayenne, garlic powder, and parsley in large bowl. Gently stir in the bread cubes, tossing to coat thoroughly in the butter mixture. Spread the buttery cubes on a baking sheet and bake at 375 degrees F for about 15 minutes or until golden brown. Stir them half way through the cooking time if they are browning too fast.

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!

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.

CROUTONS

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

AVOCADO GAZPACHO WITH SPICED CROUTONS

Steps:

• Make spiced croutons up to 2 days ahead. Store in an airtight container.
• In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocados, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
• To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
• Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.

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.

HOMEMADE CROUTONS

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
• Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

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.

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, LEMONY CHICKEN BREASTS WITH CROUTONS AND GREENS

Steps:

• Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, red-pepper flakes and 1/2 teaspoon salt; set aside.
• In a 10-inch skillet, heat remaining 1 tablespoon oil over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add 1/4 cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
• Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.