KITTENCAL'S FAMOUS CAESAR SALAD
I developed this dressing years ago, and I can honestly say that you won't be able to keep your spoon out of the fridge for a taste, it is *that* good! --- although I do think the dressing is better with the anchovy it can certainly be made without them. In a pinch I have even substituted buttermilk for the half and half cream, just use about the same amount --- this dressing gets stronger with refrigeration time so a small amount of fresh garlic goes a long way! ---- usually one recipe without doubling is perfect for one large romaine lettuce, if you are serving a large crowd of people you might want to double -- salad dressing will not work for this use *only* mayonnaise, I find Hellman's brand mayonnaise works the best and for the perfect companion to this salad see my recipe#125034-------------LOWER-FAT OPTION use reduced fat mayonnaise and fat-free half and half or low-fat milk --- also see my recipe#66596
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (do this together and firstly, otherwise it will not get minced properly with the other ingredients).
- Add in the remaining ingredients, and process for 30 seconds, or more until well mixed.
- Adjust seasonings to taste.
- Thin with buttermilk (or milk) for a thinner consistency if desired.
- Store in fridge, covered in a glass container for 3 or more hours before using (the flavors become stronger when left in the fridge for a longer time).
- Toss desired amount of dressing with Romaine lettuce and croutons.
- Sprinkle with more grated Parmesan cheese if desired.
KITTENCAL'S GARLIC CROUTONS
You will never purchase store bought croutons again after making these! make a double batch and store in the fridge or freeze them, use in salads or soups, for easier slicing make certain to use stale bread, or place your bread in the fridge overnight, for extreme garlic flavor use fresh finely minced garlic and increase to 2 tablespoons, to infuse the flavor into the butter allow the melted butter/garlic mixture to sit for 30 minutes or more at room temperature before brushing on the bread
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 15 bread slices
Number Of Ingredients 5
Steps:
- Set oven to 325°F.
- Lighly grease a large baking sheet.
- Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted.
- Mix in the dried parsley (if using).
- If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.
- Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush.
- Using a serrated knife slice into small cubes or desired sizes.
- Place the bread cubes onto the baking sheet.
- Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).
- Let cool and store in a covered container in the fridge or freeze.
Nutrition Facts : Calories 108.4, Fat 6.8, SaturatedFat 4, Cholesterol 16.3, Sodium 195.6, Carbohydrate 10.3, Fiber 0.5, Sugar 0.9, Protein 1.6
GARLIC CROUTONS
Provided by Food Network
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.
CROUTONS
Steps:
- Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.
GARLIC CROUTONS
Make and share this Garlic Croutons recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 25m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Mix together the garlic, salt, and olive oil in a small bowl.
- Put the bread cubes on a baking sheet and drizzle the garlic oil over them.
- Toss to coat.
- Spread them out in a single layer.
- Bake for about 15 minutes, or until lightly browned and very dry.
- About halfway through, stir once to brown evenly.
GARLIC CROUTONS
Provided by Pierre Franey
Categories easy, condiments, salads and dressings
Time 10m
Yield About 1 cup
Number Of Ingredients 3
Steps:
- Trim crusts from bread. Cut bread into 1/2-inch cubes or smaller. There should be about 1 cup.
- Heat oil in a skillet; when hot, add bread and garlic cloves. Cook, shaking skillet and stirring, until bread cubes are golden brown. Drain in a sieve. Discard garlic.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 1 gram, TransFat 0 grams
KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS
if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
- Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
- Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
- Attach the kneader blade to the heavy duty stand mixer.
- In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
- In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
- After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
- Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
- Punch down the dough then divide into 10 even pieces then shape into balls.
- Place 5 balls in each pan (4 around the edges and 1 in the middle).
- Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
- Using your hands turn the balls to coat in the butter mixture.
- For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
- Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
- Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3
GARLIC CROUTONS
A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.
Provided by Cathy Hofmann
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
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.
Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g
KITTENCAL'S HONEY GARLIC SAUCE
This sauce may be used with meatballs, ribs, chicken wings anything you desire, and may be doubled if desired but do increase the fresh garlic too much or the garlic flavor will be to strong, the chili flakes are only optional I like to add them in for some heat :)
Provided by Kittencalrecipezazz
Categories Sauces
Time 15m
Yield 2 cups (approx)
Number Of Ingredients 9
Steps:
- In a bowl whisk together the chicken broth with cornstarch until smooth and no lumps remain.
- Add in honey, soy sauce, vinegar and brown sugar; whisk vigorously until well combined.
- In a medium saucepan heat oil over medium-low heat.
- Add in garlic and chili flakes (if using) cook stirring until softened (about 2 minutes, do not brown the garlic).
- Whisk in cornstarch mixture; bring to a simmer stirring constantly and cook until the sauce is slightly thickened (about 3-4 minutes).
- Delicious!
KITTENCAL'S GARLIC FRIED CHICKEN BREAST
Plan ahead the chicken needs to soak in the milk mixture before breading --- you will need garlic powder and fresh garlic for this, do not use fresh garlic for the flour mixture or it will burn while cooking. this recipe may be doubled although you will need to make two separate bowls of breading mixture do not double the amounts into one bowl. --- serve with mashed potatoes and gravy, see my recipe#145064
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
- Place the chicken in the mixture and refrigerate for 1 or more hours.
- In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
- Heat 1 cup oil in a heavy skillet to 350 degrees F.
- Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
- Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
- Remove to paper towels or a brown paper bag to absorb the oil.
TORN CROUTONS
Store-bought croutons simply can't compete with homemade ones. To begin with, your raw ingredients are almost certainly of a higher quality, and hence more delicious, than the stuff anyone else will use. What's more, the rustic, uneven shape of torn croutons, like these croutons from "Salt, Fat, Acid, Heat" by Samin Nosrat, lends a variety of textures to your salads. Dressing clings to them better, they're more lovely to look at, and they are less likely to scratch the roof of your mouth.
Provided by Samin Nosrat
Time 30m
Yield 8 cups
Number Of Ingredients 3
Steps:
- Heat oven to 400 degrees. For more teeth-friendly croutons, remove the crusts from the bread, then cut the loaf into inch-thick slices. Cut each slice into inch-wide strips. Working over a large bowl, tear each strip into inch-size pieces. Alternatively, you can tear croutons directly off the loaf, as long as you get somewhat evenly sized pieces.
- Toss croutons with olive oil to coat them evenly, then spread them out in a single layer on a baking sheet. Use a second sheet as needed to prevent crowding, which will entrap steam and keep the croutons from browning.
- Toast croutons for about 18 to 22 minutes, checking them after 8 minutes. Rotate the pans, switch their oven positions, and use a metal spatula to turn and rotate the croutons so that they brown evenly. Once they begin to brown, check them every few minutes, continuing to turn and rotate. Some croutons might be done when others still need a few more minutes of baking, so remove them from the tray and let the rest finish cooking. Bake the croutons until they're golden brown and crunchy on the outside, with just a tiny bit of chew on the inside.
- Taste a crouton and adjust the seasoning with a light sprinkling of salt if needed. Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 342 milligrams, Sugar 3 grams, TransFat 0 grams
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HOMEMADE CROUTONS RECIPE (VIDEO) - NATASHA'S KITCHEN
From natashaskitchen.com
5/5 (58)Total Time 25 minsCategory Side DishCalories 89 per serving
- In a small sauce pan, combine: 2 Tbsp butter, 2 Tbsp extra virgin olive oil, 2 pressed garlic cloves, 1 Tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp pepper. Heat over medium heat until butter is melted. Stir to combine then set aside and let the flavors infuse into the oil while you chop your bread.
- Cut your bread into 3/4" cubes. For goodness sake, don't remove the crust! It adds variety and great crunch to these croutons. Transfer to large mixing bowl.
- Drizzle the seasoned olive oil over your chopped bread and toss until bread crumbs have an even coating of oil.
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