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    Outback Steakhouse Croutons


    Source of Recipe


    Cookincat

    List of Ingredients




    REC: Outback Steakhouse Croutons

    Posted By: liz
    Date: Sunday, 20 August 2000, at 4:05 p.m
    Posted By: Kay
    Date: Sunday, 2 April 2000, at 5:38 p.m

    2 Loaves of bread
    2-1/2 Pounds of lightly salted butter (not margarine)
    2-1/2 Tablespoons McCormick cajun seasoning (closest to outback seasoning)
    3/4 Cup of finely chopped fresh garlic
    .
    Preheat oven to 250-275 F. Cut bread into bite size pieces (1 inch cubes).
    Melt butter until it looks like mayonnaise (do not melt to a liquid). Add
    garlic and seasoning to butter. Set aside. Put bread on cookie sheet and
    toast bread until it's golden brown; this will take about 20 minutes or less
    depending on your oven. Watch them! When bread has toasted to a golden
    brown, take out of oven and let cool (do not try and coat croutons when warm
    or they will not come out right). When croutons have cooled, place butter
    mixture in a large bowl. You might have to soften butter mixture again.
    That's ok, but remember, not to a liquid. Add croutons to butter mixture and
    coat each crouton gently using your hands (you might want to use plastic
    gloves). Make sure that the garlic is staying on the croutons. If you need
    more butter go ahead and add a little more. One important thing that you
    need to make sure you do, is not overdo on the butter or they will burn and
    get soggy. Put croutons back on cookie sheet and bake for 8 to 10 minutes.
    Gently shake the pan to make sure they are all browning correctly. Do not
    over shake though, garlic might come off the croutons.

    Recipe




 

 

 


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