THE BEST GARLIC BREAD
We went very classic with this garlic bread recipe-lots of butter and lots of garlic loaded onto warm, soft and pillowy French bread. You could make a light meal by rounding it out with a crisp green salad. Or serve it our favorite way-alongside your favorite red-sauce pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the center of oven and preheat to 450 degrees F.
- Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
- Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
- Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
KITTENCAL'S GARLIC PARMESAN CROSTINI
I most always make this with my spaghetti sauce, but it is great to serve with really any meal. They can be partially baked ahead of time and then just heated in the oven before your meal. You will be lucky if these even make it to the table LOL! I always make two loaves of bread. You can use fresh minced parsley also for this.
Provided by Kittencalrecipezazz
Categories Breads
Time 16m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Cut the French bread into about 1 x 1 x 1/2 inch slices (I cut them diagonally).
- Microwave the butter and garlic powder and salt until melted.
- Set oven to 350° (use a convection oven bake if you have it).
- Lightly butter the bottom of a large cookie/baking sheet with butter-garlic mixture.
- Add in the parsley to the melted butter and mix well.
- Using a pastry brush, coat each side of the bread slices with the melted butter mixture.
- Place on cookie sheet.
- Sprinkle one side (can sprinkle both sides if desired) with grated Parmesan cheese.
- Bake for about 5-6 minutes (if using a convection bake there is no need to turn over).
- Turn over the slices and bake about 4-5 minutes more, depending on how crispy you like them.
- Best served warm.
Nutrition Facts : Calories 4313, Fat 164.1, SaturatedFat 96.9, Cholesterol 388, Sodium 6861.9, Carbohydrate 584.4, Fiber 25.6, Sugar 26.8, Protein 132.8
KITTENCAL'S SOFT AND TENDER PULL-APART GARLIC ROLLS/BUNS
if you are a garlic-lover then you will love these tender soft homemade buns, I suggest for U.S. members to use 2-1/2 cups bread flour or can use half bread and all-purpose flour, for Canadian members you may use 2-1/2 cups all-purpose flour, make certain that your egg is at room temperature you may speed up the process by placing the cold egg in a small bowl of fairly warm water (not hot) for about 15 minutes --- these are at their best when eaten warm out of the oven :)
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan).
- Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
- Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
- Attach the kneader blade to the heavy duty stand mixer.
- In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again).
- In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
- After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes).
- Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise).
- Punch down the dough then divide into 10 even pieces then shape into balls.
- Place 5 balls in each pan (4 around the edges and 1 in the middle).
- Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
- Using your hands turn the balls to coat in the butter mixture.
- For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
- Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
- Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 221.1, Fat 10.1, SaturatedFat 5, Cholesterol 36.6, Sodium 302.1, Carbohydrate 27.5, Fiber 1.5, Sugar 1.8, Protein 5.3
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
KITTENCAL'S GARLIC BREAD SANDWICH
Makes a great Super Bowl or anytime sandwich, the amounts are only a guideline you may adjust to taste --- for ease I have listed store-bought garlic bread you may make your own using an unsliced loaf of French or Italian bread I make this using my recipe#105726
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F.
- Remove garlic bread from the foil wrapping and separate the halves.
- On the bottom half layer turkey, bologna, salami, green pepper, onions.
- Sprinkle black pepper over the onions and peppers, then place the cheese slices on top; top with remaining bread half.
- Place the loaf back into the wrapping and seal (or you may re-wrap with a new large piece of foil).
- Bake for 20 minutes or until hot and the cheese melts (if you want to crisp up the bread slightly then open up the foil wrapping then return to oven to toast the bread).
- Using a serrated knife cut loaf into 6 pieces or as desired.
Nutrition Facts : Calories 487, Fat 30.2, SaturatedFat 11.2, Cholesterol 65, Sodium 1111.8, Carbohydrate 34.4, Fiber 0.5, Sugar 2.1, Protein 19.4
GARLIC TOAST
Given the option, I'd eat nothing but bread. And this recipe uses my favorite ingredient: flaked sea salt! Yum!
Provided by JelsMom
Categories Egg Free
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Turn on broiler.
- Place bread in single layer on sheet of foil. (I use toasted oat bread or whole wheat).
- In small saucer or bowl, mix olive oil, margarine, Italian seasoning, garlic, and Parmesan.
- Brush or spoon mixture over each piece of bread.
- Sprinkle lightly with paprika.
- Place 4-6" under broiler.
- ***Watch Closely*** it can quickly go from browned to burnt if you're not paying attention. Cook 2-3 minutes & remove from oven when edges begin to brown.
- Sprinkle lightly with flaked sea salt (I use pink Australian salt, but if you don't have any, a light sprinkling of regular table salt will do).
- Serve!
Nutrition Facts : Calories 204.1, Fat 9.4, SaturatedFat 1.6, Cholesterol 0.9, Sodium 311.2, Carbohydrate 26.4, Fiber 3.9, Sugar 3.1, Protein 5.9
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