BONNIE'S RYE CROUTONS FOR SALAD AND SOUPS
Fix a tossed salad or hearty bowl of soup up and kick it up a notch with these delicious, easy-to-make rye croutons. They also make great snack crackers. Enjoy these croutons with my tried and true Country Onion Soup. Photo is my own and recipe by Land of Lakes.
Provided by BonniE !
Categories Salads
Time 15m
Number Of Ingredients 4
Steps:
- 1. Pre-heat oven to 400 degrees. Melt butter in pan, when melted add basil and garlic, stir, then add bread pieces, turn to coat.
- 2. bake for 7 to 10 minutes, turning once half way through.
- 3. Here is what they look like. Enjoy!
BONNIE'S COUNTRY ONION SOUP WITH RYE CROUTONS
Who doesn't like a delicious bowl of soup on a cold day? This is Country Onion Soup with homemade rye croutons, a little different than the traditional clear broth French type. But just as good. Delicious with grilled cheese sandwiches. I am happy to share this tried and true recipe with my JAP friends. Enjoy! Photo is my...
Provided by BonniE !
Categories Soups
Time 55m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 degrees.
- 2. PREPARE CROUTONS Melt the butter in an oblong pan, add the basil, garlic and toss to coat. Bake 7 to 10 minutes, turning half way through. Remove and set aside.
- 3. MAKE THE SOUP: Melt 2 tablespoons of butter in a large 3 quart sauce pan, and saute the onions with the garlic. Cook over medium heat until onions are very tender. Add the water, broth, chicken granules, country-style dijon mustard, basil leaves, thyme leaves, and black pepper. Simmmer about five minutes.
- 4. Add the soup to the 3 oven-proof bowls. Add a thick slice of Mozzarella cheese to each bowl. Return to the hot oven and bake about 10 minutes until cheese is lightly brown, remove from oven, and add the croutons.
- 5. Here is how it looks! Enjoy!
RYE CROUTONS RECIPE
Steps:
- Gather the ingredients.
- Heat oven to 350 F. In a large skillet, heat oil with garlic over medium heat. Add bread cubes and sauté, turning frequently, until bread is well-browned on all sides, about 3 minutes.
- Discard garlic and transfer bread cubes to a baking sheet and toast until cubes are dried through, about 5 minutes. Store in an airtight container for several weeks.
Nutrition Facts : Calories 58 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 64 mg, Sugar 0 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g
KALE CAESAR SALAD WITH RYE CROUTONS
Hardy kale stands up well to punchy Caesar dressing, especially when paired with garlicky rye croutons.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 3h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Submerge kale in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until kale is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into 2-inch pieces.
- Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter and 2 tablespoons oil into garlic paste on sheet. Toss with bread cubes to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
- Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add remaining 1/3 cup oil in a thin stream, whisking constantly. Add kale and toss to evenly coat, then toss with remaining 3/4 cup cheese and croutons. Serve immediately.
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