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-   -   What to use croutons for other than salads (http://www.discusscooking.com/forums/f17/what-to-use-croutons-for-other-than-salads-92286.html)

nhoj 02-09-2015 04:26 AM

What to use croutons for other than salads
 
I have a bag of Croutons from GFS and would like to know what I could use them for other than Salads?

Is there any recipes for croutons that other foods use?

I was going to throw them out and get thinking about what if there is other uses for them.

CraigC 02-09-2015 07:10 AM

We use a big one in French onion soup. When I make sauerbraten, I stuff the potato dumplings (kartoffelkloesse) with a stiffing that uses small herbed croutons.

medtran49 02-09-2015 07:26 AM

A topping for a baked chicken dish that uses cream of mushroom/chicken soup, swiss cheese and white wine.

nhoj 02-09-2015 07:28 AM

Can one grind them up and use them to roll chicken in? Would you need to season the chicken than? Yes they are the large ones.

CraigC 02-09-2015 07:40 AM

Quote:

Originally Posted by nhoj (Post 1409232)
Can one grind them up and use them to roll chicken in? Would you need to season the chicken than? Yes they are the large ones.

I guess you could, but you still need to salt and pepper the chicken, IMO. You can do that directly or in the flour and/or eggs that you need to coat the chicken in before the crumbled croutons, in order to make them stick.

larry_stewart 02-09-2015 07:48 AM

Pea soup, tomato soup, Just to snack on :)

letscook 02-09-2015 07:57 AM

On Top casseroles, make stuffing, on top of soups, cush them for coatings
I love for Chicken parm - found this way to make it and love it
https://www.youtube.com/watch?v=q5l8I90zpBo

Zhizara 02-09-2015 03:42 PM

Lightly crush as a filler for meatloaf.

Make stuffing.

Sir_Loin_of_Beef 02-09-2015 03:48 PM


Potato Dumplings (Kartoffelklöße)


Ingredients:


· 6 russet potatoes, peeled and diced

· 1 cup flour, sifted

· 1 egg, beaten

· 1 Tbs Salt

· 4 tsp butter, melted

· ¼ tsp pepper

· 1 Tbs onion, chopped

· Croutons

· ½ cup dry breadcrumbs

Instructions:


Boil the potatoes until a paring knife inserted in a potatomeets little or no resistance. Press the potato through a potato ricer and addthe flour, egg, onion and seasonings to form a dough.

Roll the potato dough into balls about the size of a golfball. Press each ball down to flatten, insert 2 or 3 croutons into the center,and roll the dough around the croutons to form a dumpling.

Bring a large amount of salted water to a boil. Slowly lowerthe dumplings into the boiling salted water and boil them for 8 to 10 minutes.Remove the dumplings from the water with a slotted spoon and drain them onpaper towels.

Combine the butter and the breadcrumbs and spread them on aplate. Roll the dumplings in the buttered breadcrumbs to coat.

CraigC 02-09-2015 03:58 PM

Quote:

Originally Posted by Sir_Loin_of_Beef (Post 1409281)
Potato Dumplings (Kartoffelklöße)


Ingredients:


· 6 russet potatoes, peeled and diced

· 1 cup flour, sifted

· 1 egg, beaten

· 1 Tbs Salt

· 4 tsp butter, melted

· ¼ tsp pepper

· 1 Tbs onion, chopped

· Croutons

· ½ cup dry breadcrumbs

Instructions:


Boil the potatoes until a paring knife inserted in a potatomeets little or no resistance. Press the potato through a potato ricer and addthe flour, egg, onion and seasonings to form a dough.

Roll the potato dough into balls about the size of a golfball. Press each ball down to flatten, insert 2 or 3 croutons into the center,and roll the dough around the croutons to form a dumpling.

Bring a large amount of salted water to a boil. Slowly lowerthe dumplings into the boiling salted water and boil them for 8 to 10 minutes.Remove the dumplings from the water with a slotted spoon and drain them onpaper towels.

Combine the butter and the breadcrumbs and spread them on aplate. Roll the dumplings in the buttered breadcrumbs to coat.

Some folks might like this, but I would never use it. I never boil potatoes for dumplings or gnocchi. Too much moisture requiring too much flour. I want a potato dumpling not a flour dumpling.:wink:


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