Yield Makes about 5 cups Number Of Ingredients 9 Steps:
In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
Time 25m Yield 7 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet. Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Time 1h15m Number Of Ingredients 9 Steps:
Gather the ingredients. Combine the garlic and olive oil in a small mixing bowl. Let sit out at room temperature for at least 4 hours to infuse. Preheat oven to 300 F. Cut the bread into 1-inch cubes and add to a large mixing bowl. Add 1/2 cup of the cheese, dried herbs, paprika, salt, black pepper, and cayenne. Strain the garlic oil over the bread cubes, pressing the garlic with the back of a spoon to get every drop of garlicky goodness. Toss with a spatula until the bread is evenly coated. Pour the mixture onto a baking sheet and place in the preheated oven for 15 minutes. Remove, and stir the croutons, as the ones on the outside will cook faster than those in the center. Return to oven, and cook for 15 more minutes. Remove from oven, and sprinkle the last 1/4 of cheese over the croutons. Return to oven, and cook for 10 to 15 minutes, or until browned and crunchy. Allow them to cool completely before storing in an airtight container.
Time 20m Yield 2 cups, 4 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, combine all ingredients except bread cubes. In a large bowl, add bread and drizzle olive oil mixture over bread; toss to coat. Spread bread cubes on baking sheet. Bake at 350 degrees for 15-20 minutes or until golden, turning once.
Time 30m Number Of Ingredients 6 Steps:
In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.
Time 35m Yield 4 cups Number Of Ingredients 5 Steps:
Adjust oven rack to the center postion in your oven and heat to 350*F. Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated. Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes. Allow the croutons to cool to room temperature before serving. Enjoy! Note:. This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.
Time 25m Yield 6 Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
Yield Makes about 4 1/2 cups Number Of Ingredients 13 Steps:
In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender. In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well. Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes. Serve soup sprinkled with remaining croutons.
