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Rye Croutons Recipes
GETTING READY 1 Preheat the oven to 350 . 2 In a small bowl add fresh dill dill seed mustard vinegar salt and pepper to combine. Pour in the vegetable and olive oils to whisk until blended. 3 In a baking sheet place the bread cubes. Drizzle with melted butter
Sugar Snap Pea and Summer Squash Salad with Rye Croutons
1 Put the cucumber and broth in a blender and puree. Transfer the mixture to a glass bowl or plastic container whisk in the yogurt salt and pepper until smooth. Cover the soup and refrigerate until chilled at least 1 hour or up to 3 days. 2 Meanwhile heat the
Cold Cucumber Soup With Crabmeat And Rye Croutons
Brush both sides of rye bread slices with butter or margarine cut bread into 1 2 inch cubes. Spread out on baking sheet. Bake in 300 oven for 20 to 25 minutes or till croutons are dry and crisp. Cool. Store in covered container in refrigerator.
Heat 6 tablespoons butter in a large heavy skillet over low heat. Add 6 slices toasted rye bread cut into 1 4 to 1 2 inch cubes turn and toss cubes until all sides are coated and croutons are browned. Remove from heat.