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Old 02-05-2014, 07:28 AM   #1
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Better Than Croutons

I don't usually put croutons on my tossed salads. I was wondering if something similar, but with more flavor would work. So I used some leftover, uncooked, StoveTop Stuffing mix and tried it. It worked really well. I had lots of flavor, with the same crunch, but in smaller pieces so that the full salad flavor still came through. I thought it was pretty tasty.

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Old 02-05-2014, 07:33 AM   #2
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I'll stay with my homemade croutons. That stuff is too hard and tastes like preservatives to me. I make my homemade ones to my taste and they use up leftover bread that gets thrown in the freezer when it starts to go stale.
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Old 02-05-2014, 09:46 AM   #3
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I like to use crumbled Triscuits or sometimes Cheez-Its. when I want the crunch and don't have croutons.

I'll have to give Stovetop a try.
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Old 02-05-2014, 10:47 AM   #4
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I only use homemade croutons. Night and day difference from store bought.
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Old 02-05-2014, 02:48 PM   #5
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Quote:
Originally Posted by 4meandthem View Post
I only use homemade croutons. Night and day difference from store bought.
me too
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Old 02-05-2014, 03:14 PM   #6
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Great idea, Chief! I like Stovetop any way!
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Old 02-05-2014, 03:16 PM   #7
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Stovetop has too much seasoning for me.
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Old 02-05-2014, 03:19 PM   #8
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Stovetop has too much seasoning for me.
Really? I add some poultry seasoning along with chopped onion and celery. Guess I like my StoveTop well seasoned!
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Old 02-05-2014, 03:40 PM   #9
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I like croutons garnished on soup sometimes instead of crackers.
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Old 02-07-2014, 02:49 PM   #10
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Quote:
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I only use homemade croutons. Night and day difference from store bought.
Same here.

True story. In 2009, we had an exchange student from Spain stay with us over the summer. We eat a lot of salad variations, especially during the summer months. And that was fine with our live-in, as she seemed to enjoy them quite a bit.

One day Silvia saw me cutting up old bread heels to make croutons. She said, "I very much like the toast pieces you put in your salads. I must tell my mother about this invention."

I had to laugh and explain that France should probably get most of the credit. But I thought it was a little unusual that someone from that part of Europe wasn't familiar with croutons.
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