Garlic-Parmesan Croutons Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by AuntE
Reviewed: Mar. 10, 2014
Tasty and crunchy. Used last of homemade bread and followed recipe using home grown herbs. These were wonderful on the French onion soup recipe I made recently. And a few left for my next salad. One could cut down on butter and still have good flavor.
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Photo by AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA
Photo by Marianne
Reviewed: Jun. 13, 2013
I made a scaled down version of these, and they came out very good. Since oregano can have a strong taste, I'd caution you to perhaps start with going a little short on that herb--you can always add, but it's harder to take away! Cooking time could vary depending on how dry your bread is to start with. I took mine out of the oven when they were nicely golden brown, but they weren't quite crunchy yet. I baked them a little more, and they almost got too done. I liked the process of how to toss the bread cubes in the butter solution. Thanks for adding so much flavor to our salad!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2013
If you run the baked croutons through the food processor to a fine consistancy, these will also make great "italian" bread crumbs--way better than the processed brands. THIS CAN BE FROZEN. You can also use leftover hamburger or hot dog buns and get the same result.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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