Garlic-Parmesan Croutons Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 24, 2014
Outstanding! I used 3 left over potato (hamburger) buns. With the amount of bread I used, there wasn't enough butter mixture to fully coat everything so I drizzled olive oil on top before baking (and sprinkled with additional Parmesan and garlic salt). The combined flavors of oil and butter really worked well (though I'm sure the recipe, as written, is just as good)!
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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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Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA
Living In: Lebanon, Connecticut, USA
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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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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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Cooking Level: Expert

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

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