CHUNKY GARLIC BREAD
First, don't let the times scare you away, you'll see it's not so hard. This is a recipe that I adapted from other garlic bread recipes; I wanted to try making my own garlic bread after realizing how bad the store-bought versions were.
Provided by Helen Iorga
Categories Appetizers and Snacks Garlic Bread Recipes
Time 52m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Wrap garlic in aluminum foil.
- Bake garlic in the preheated oven until dark brown and softened, about 30 minutes. Remove garlic from the foil and let cool, about 7 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
- Peel garlic into a bowl; mash with butter to form a chunky paste. Mix in mayonnaise. Spread garlic butter over the bread slices; top with tomato and Parmesan cheese.
- Bake in the preheated oven until the bread has absorbed the garlic butter, about 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 21 g, Cholesterol 43.7 mg, Fat 20.4 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 332.4 mg, Sugar 2.6 g
GARLIC BREAD
Make Garlic Bread at home with Rachael Ray's easy recipe from 30 Minute Meals on Food Network. Grated cheese takes this classic to the next level.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.
- Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.
EASY GARLIC CHEESE BREAD - TEXAS TOAST GARLIC BREAD
Garlic Cheese Bread is the perfect appetizer or side dish for any meal! This Texas Toast Garlic Bread is nice and thick, and covered in butter, cheese, and garlic. Yum! Cheesy Garlic Bread is exactly what you need for BBQ, pasta, steak, or any meal you can think of.
Provided by Becky Hardin - The Cookie Rookie
Categories Bread
Time 22m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Place a crisping rack on a large baking sheet.
- In a medium bowl, stir together the mayonnaise with the cheeses. Press down to combine and make smooth. Once smooth, add in the Gourmet Garden Parsley, seasoned salt, and pepper. Keep in the fridge while you continue prepping remaining ingredients.
- Melt the butter in a small skillet over low heat. Add the Gourmet Garden Chunky Garlic Paste and stir to combine. Allow to saute for 2-3 minutes or until garlic is fragrant.
- Lay the 8 slices of Texas Toast on the crisping rack/baking sheet. Brush liberally with the butter/garlic mixture.
- Spoon the mayo/cheese mixture over each slice of bread and smooth out as much as possible.
- Bake for 10-12 minutes or until bread is toasted and cheese is melty/bubbly. You can also broil for a few minutes to crisp things up even more.
- Sprinkle with more Gourmet Garden Parsley if desired.
- Enjoy!
Nutrition Facts : Calories 415 kcal, Carbohydrate 18 g, Protein 6 g, Fat 36 g, SaturatedFat 13 g, Cholesterol 45 mg, Sodium 831 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY GARLIC BREAD
This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 9
Steps:
- Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
- Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
- Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
- Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.
Nutrition Facts : Calories 215 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
PERFECT GARLIC BREAD FROM SCRATCH
you can do this with pre-made french bread if you're short on time but i really think it's worth it to do this from start to finish on a lazy afternoon. goes beautifully with pasta or a nice light cream soup. i use my own homemade butter for this (possibly because i'm crazy). if you want to do that it's really easy: just take whipping cream at room temp, whip it way past the point of whipping cream and you'll see the fat separate from the milk. squeeze the newborn butter to the side of the bowl and pour off the milk (keep that, it's perfectly good), rinse the butter under cold water three or four times, breaking it up to wash out the extra milk, then mix in a little salt. you can easily double or triple this but it may or may not freeze well. the dough and butter would probably freeze better separately.
Provided by spiritussancto
Categories < 4 Hours
Time 2h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
- mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
- kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
- rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
- cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
- once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
- turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
- in the mean time mix all ingredients of the garlic butter.
- slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
- wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.
Nutrition Facts : Calories 251.8, Fat 10.4, SaturatedFat 5.2, Cholesterol 20.3, Sodium 652, Carbohydrate 34.4, Fiber 1.5, Sugar 1.2, Protein 5
3 CHEESE GARLIC BREAD RECIPE BY TASTY
Here's what you need: butter, garlic, parmesan cheese, shredded monterey jack cheese, shredded cheddar cheese, fresh green onion, baguette
Provided by Alvin Zhou
Categories Sides
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200°C).
- In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
- Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
- Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
- Slice, cool, then serve.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 81 grams, Fat 20 grams, Fiber 3 grams, Protein 31 grams, Sugar 7 grams
CHUNKY CHEESE BREAD
A chunky cheese bread, both in appearance and in the use of a generous amount of cheese chunks. This bread freezes well.
Provided by Jennifer
Categories Bread
Time 3h10m
Number Of Ingredients 14
Steps:
- Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
- In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand 2-3 minutes, until foamy. Add the sugar, salt, mustard, eggs, oil, butter and 3 cups of the flour. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth and elastic dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
- Remove risen dough to a floured surface. Divide into two equal pieces. Roll one piece of the dough into a rectangle about 10x16-inches. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces and then another 1/4 of the cheese cubes. Set aside and repeat this process with the same process with second dough piece, filling up the second loaf pan. Don't worry if it looks sparse. It will rise and all cook together wonderfully.
- When both loaf pans are filled, drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blenand some sesame seeds. Cover with greased plastic wrap and set to rise 30-45 minutes, or until puffy.
- Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-overand bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
- Allow to cool in pans for about 20 minutes, then run a knife around the outside and remove to a cooling rack to cool completely. These freeze well!
Nutrition Facts : Calories 223 kcal, Carbohydrate 22 g, Protein 7 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 365 mg, Sugar 2 g, ServingSize 1 serving
CLASSIC HOMEMADE GARLIC BREAD
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- In a small mixing bowl, add all garlic butter ingredients (butter, olive oil, garlic powder, Italian seasoning, parsley, salt and pepper) and stir to combine well.
- Slice loaf of bread in half lengthwise (so you end up with 2 halves of bread that are as long as the whole loaf was) and add to prepared baking sheet.
- Generously spread butter mixture over the cut sides of the bread, and top with Parmesan cheese (if using).
- Bake for 10 minutes, or until golden brown and crispy enough for your tastes. Slice into how ever many pieces you'd like.
Nutrition Facts : Calories 289 kcal, Carbohydrate 29 g, Protein 8 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 35 mg, Sodium 359 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC BREAD WITH CHEESE
This is my own concoction that is quick, easy and very tasty! Serve with Pasta! I don't measure anything and the garlic butter mix should be very thick and chunky. My husband loves it and if we have pasta, he expects me to make this garlic bread. Enjoy!
Provided by Cathy17
Categories Breads
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put butter in a bowl and add garlic.
- Mix well.
- Add more garlic if you wish.
- Add remaining ingredients and mix well.
- Mixture should be thick and chunky.
- If you like the taste of any of the ingredients, like parmesan, feel free to add more of it as desired.
- Let the mixture sit for 30 minutes or more to absorb flavors.
- Cut French loaf into slices.
- For these measurements, it covers about 6 or 7 slices.
- Spread garlic butter mix generously on each slice.
- Put slices on cookie sheet or cooking stone (I use the latter as it cooks more evenly).
- Preheat broiler and place oven rack in middle of oven.
- I use the low broiler setting (my oven has choice of high/low).
- Broil 5 minutes, keeping an eye on the bread as each oven is different.
- Bread should be toasted around the crust and the garlic butter mixture bubbly with cheese melted.
- I have never tried it, but I'm sure you can slice the loaf in half, spread the mixture, broil and slice after.
- If your broiler is too hot, to prevent the bread from burning, cover loosely with foil for 5 minutes, remove foil and broil an additional 2 or 3 minutes so the butter mix has time to cook while not burning the bread.
- Keep an eye on them as they broil to prevent burning.
- Serve with pasta and enjoy!
BEST CHEESY GARLIC BREAD
Steps:
- Preheat oven to 425 degrees F. Set a baking sheet aside.
- While oven is preheating, combine butter, Parmesan cheese, olive oil, garlic, lemon zest, Italian seasoning blend, cracked black pepper, and salt in a small mixing bowl. Mix together with a small rubber spatula or wooden spoon. Set aside.
- Using a bread knife, slice bread into roughly 1 inch thick slices, not cutting all the way through, just down to about 1/2 inch from the bottom.
- Spread an even coating of butter mixture on both sides of the bread slices. Be generous, and if there's any butter left over, refrigerate in an airtight container. Add shredded mozzarella cheese in between each slice of bread.
- Wrap loaf of bread completely in aluminum foil (this will likely take two pieces, one on the bottom and one on the top). Place wrapped bread on baking sheet and bake for 15 minutes.
- Open the top of the foil and bake another 5 minutes to let the top of the bread toast a little.
- Serve hot and enjoy!
Nutrition Facts : Calories 217 kcal, Carbohydrate 3 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 51 mg, Sodium 281 mg, ServingSize 1 serving
ROSEMARY-GARLIC POTATO BREAD
I learned the joys of putting potatoes in bread during my time in the Napa Valley, so the flavors here are resonant of that magical place, but don't be afraid to change up the herbs or play with nuts and olives. You can't mess it up. Well, you can - I certainly have more than once - but you know what I mean. You can do this by hand, but it's messy, so I wrote this recipe with directions for using a stand mixer. -Duff
Provided by Duff Goldman
Categories side-dish
Time 5h30m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
- In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
- Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
- Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
- Preheat the oven to 400 degrees F.
- Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate!
- Bake potatoes (preferably russet potatoes - the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird!
- You should know how to roast garlic - it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it - just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it - it'll smell awful and burnt. Throw that crap away and start over.
GARLIC BREAD
If you like garlic, you'll love this! **You may want to try this with 1-2 cloves of garlic the 1st time you make it. Unless you love garlic, like me, then 3 is good.**
Provided by Liz D.
Categories Other Breads
Time 20m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400.
- 2. In a blender/food processor blend garlic, parmesan cheese, basil leaves and butter. Blend it to your desired consistency. (I like it a little chunky.)
- 3. Spread mixture on bread halves. Sprinkle with a little ground black pepper. This is optional, but I like pepper on everything.
- 4. Line a baking sheet with foil and place the bread halves on the foil and bake for about 10-15 minutes.
CHUNKY HOMEMADE SPAGHETTI SAUCE
This recipe is being posted by special request for my daughter Briana. There are many versions of Homemade Spaghetti Sauce, this is mine, when you are not using freshly grown tomatoes from the garden. It is a great sauce full of flavor, & taste even better the next day. Food processor works well. The key is to cook the sauce...
Provided by Rose Mary Mogan
Categories Other Sauces
Time 2h15m
Number Of Ingredients 17
Steps:
- 1. Prep and cut veggies into smaller portions.
- 2. FOOD PROCESSOR WORKS WELL TO CHOP VEGGIES.
- 3. Melt butter in large deep pot and then add in the chopped processed veggies. Cook about 8-10 minutes, until vegetables become translucent.
- 4. These are the main ingredients for the sauce.
- 5. Once the vegetables become translucent, add in the diced tomatoes, and the tomatoe paste. Then stir until the paste blends well into the diced tomato mixture. You may also add canned mushrooms if desired. My daughter does not care for them so I did not use any.
- 6. Add in both diced tomato cans filled with water. Then add in the black pepper, pepper flakes and nutmeg,brown sugar, bay leaves, then stir till blended. Be sure to lower the heat and allow sauce to simmer. May add in the grated Parmesan cheese at this point, or wait until just before you are ready to serve. I like to allow the flavor of the cheese to blend together with the sauce. Bring sauce to a simmer, then lower heat, and allow to continue to cook on low heat.
- 7. Continue to cook on low, taste and adjust seasoning if desired. I added in the precooked meat balls at this point and allowed to continue cooking. The longer you cook the sauce the more intensified the flavors become. Continue to stir often to prevent sauce from sticking. Serve sauce over your favorite pasta, and extra Parmesan cheese on the side with a salad and garlic Bread if desired.
- 8. Here is the link for the tasty Garlic Bread that I like to serve with it www.justapinch.com/recipes/bread/savory-bread/garlic-lovers-garlic-bread-2.html?p=1
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