| zxcvbob |
I have a big ol' bag of dried seasoned bread cubes left over from
Thanksgiving -- I bought 2 bags for making stuffing, but I only needed
one. Whatever seasoning they have, it's minimal; perhaps a little sage
and thyme. How would I go about making tasty salad croutons out of
them? Is it as easy as tossing them with a little olive oil and melted
butter, then sprinkling with romano cheese or garlic salt and parsley
flakes, and toasting them in the oven?
Boxes of seasoned croutons are expensive, and these look about the same
and were cheap but they don't have much taste yet.
Thanks, regards,
Bob
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| Katra |
In article <31jpuhF3bn4giU1@individual.net>,
zxcvbob <zxcvbob@charter.net> wrote:
> I have a big ol' bag of dried seasoned bread cubes left over from
> Thanksgiving -- I bought 2 bags for making stuffing, but I only needed
> one. Whatever seasoning they have, it's minimal; perhaps a little sage
> and thyme. How would I go about making tasty salad croutons out of
> them? Is it as easy as tossing them with a little olive oil and melted
> butter, then sprinkling with romano cheese or garlic salt and parsley
> flakes, and toasting them in the oven?
Yes... ;-)
>
> Boxes of seasoned croutons are expensive, and these look about the same
> and were cheap but they don't have much taste yet.
>
> Thanks, regards,
> Bob
>
You've already got your answer, and you can season to taste. <G> Add
just a teensy bit of salt. Not too much, and a pinch of sugar.
--
K.
Sprout the MungBean to reply
"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain
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| rmg |
"zxcvbob" <zxcvbob@charter.net> wrote in message
news:31jpuhF3bn4giU1@individual.net...
>I have a big ol' bag of dried seasoned bread cubes left over from
>Thanksgiving -- I bought 2 bags for making stuffing, but I only needed one.
>Whatever seasoning they have, it's minimal; perhaps a little sage and
>thyme. How would I go about making tasty salad croutons out of them? Is
>it as easy as tossing them with a little olive oil and melted butter, then
>sprinkling with romano cheese or garlic salt and parsley flakes, and
>toasting them in the oven?
>
> Boxes of seasoned croutons are expensive, and these look about the same
> and were cheap but they don't have much taste yet.
>
> Thanks, regards,
> Bob
I'd definitely brush them with olive oil before toasting them. A little salt
or parm would be good.
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