omatoes, onion, pepper, cucumber and garlic in a blender. Puree until
ours.
Meanwhile, for the garlic croutons, heat the oil in a
re soft, then add the garlic, carrots, and sliced fennel. Cover
ach bowl of bisque with garlic croutons and a sprinkle of minced
o taste.
For the Garlic Croutons: In a large bowl, mix
>croutons: Heat large skillet over low heat. With motor running, drop garlic
Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt.
Bake 23 to 26 minutes or until fork tender. Top with croutons.
Combine water and bouillon granules in container of an electric blender; process 30 seconds.
Add lemon juice and next 6 ingredients.
With blender running, gradually add olive oil in a slow steady stream.
Cover and chill thoroughly.
To serve, shake dressing vigorously and drizzle over lettuce.
Add garlic croutons and Parmesan cheese; toss.
This recipe has 8 grams of fat per serving compared to 36 grams of fat per serving in traditional Caesar salads.
add the bread cubes and garlic to the roasting dish and
To Prepare the Sweet Garlic: Place the garlic and milk in a heavy
Prepare Garlic Croutons. Heat oven to 400\u00b0F
cloves of chopped garlic. Saute the garlic for 2 minutes.
nto serving bowls. Top with croutons, remaining bacon, and chives.
pproximately 1 cup).
GARLIC CROUTONS: Add oil and garlic to a saute
For the cod and roasted garlic spread:
Remove any brown
You may adjust garlic and anchovies to taste.
Smash garlic and anchovies into a paste, then add remaining ingredients, except lettuce, cheese and croutons.
Toss with lettuce and top with cheese and croutons.
For gazpacho, combine pepper, chopped cucumber, chopped tomatoes, oregano, sliced bread and diced garlic in a food processor and blend until smooth. Add 4 tbsp oil, vinegar, tomato juice and sugar. Season then chill.
For garlic crostini, heat 2 tbsp oil in a nonstick frying pan, rub halved garlic over baguette slices then toast for 2-3 mins, turning.
To serve, divide gazpacho between 4 bowls and sprinkle with diced cucumber and tomatoes. Serve with garlic crostini.
Spread butter or margarine over both sides of bread slices; sprinkle with garlic powder.
Cut into 3/4-inch cubes.
Bake on cookie sheet at 350\u00b0 for 15 minutes or until croutons are crisp and dry.
Let croutons cool, then store in an airtight container. Yields about 1 1/2 cups.
edium heat. Add the minced garlic, the herbs/spices, and the
In large bowl, combine all ingredients (except lettuce and croutons), toss to blend.
Arrange on lettuce leaves, top with Pepperidge Farm cheese and garlic croutons.
Makes 6 servings.