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Old 12-13-2006, 05:47 PM   #11
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All of the above are fine. I take the loaf of French bread
1. Slice. Each slice, butter and sprinkle with garlic powder
2. Place all the slices in foil (aim to place the slices back together
forming the original loaf
3. Place in hot oven 10 to 15 minutes.
Now it is ready to serve and the cutting is done making it possible to serve
hot and not struggle slicing hot bread.
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Old 12-13-2006, 06:21 PM   #12
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I like it that way, too, Aria.

Sometimes I make really fancy garlic breads, to go with salads and such, but the lasagna is already spicy, and one really just needs something to mop up the sauce. I have been known to buy a loaf of pull-apart bread at the bakery, and simply butter the top, wrap in foil, and heat.
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Old 12-13-2006, 06:32 PM   #13
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Make mine crusty/crunchy....butter. garlic and dill....
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Old 12-22-2006, 10:16 PM   #14
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Garlic Butter

4 cloves of garlic (peeled)
60g (approx 2 ounces) creamed butter
salt & pepper to taste

Blanch the garlic in boiling water for about 5 minutes and drain the water. Crush the garlic and beat into the creamed butter to make a nice smooth paste. Add salt and pepper to taste.
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Old 12-23-2006, 12:31 PM   #15
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Crush cloves of garlic and spread it over slices of French or Italian bread (or split the bread in half, lenghwise). Then drizzle olive oil over the top. Sprinkle with a little salt and toast the bread under the broiler for about 5 minutes or until golden brown. YUM!

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Old 01-01-2007, 11:52 PM   #16
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Garlic Butter

4 cloves of garlic (peeled)
60g (approx 2 ounces) creamed butter
salt & pepper to taste

Blanch the garlic in boiling water for about 5 minutes and drain the water. Crush the garlic and beat into the creamed butter to make a nice smooth paste. Add salt and pepper to taste.

Can be used for garlic bread or on fish and meats.
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Old 01-02-2007, 05:55 AM   #17
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Sorry so late entering the thread. See what happens when December actually is the busiest month at work?

When I make garlic bread I begin with a good semolina bread. If I don't have the semolina bread I get a very crusty italian bread. Assuming the bread is 18 inches long, I'll chop three cloves of garlic. Into a microwave safe bowl, I'll put 1/4 c. butter and 1/4 c. olive oil along with the garlic cloves. Microwave it long enough to melt the butter and soften the garlic a bit. Usually 2 minutes on 6 or 7 power.

Split the bread and spoon the garlic mixture over both sides of the bread. Then, add tomato slices (best if they are actually in season, otherwise you get cardboard tasting tomatoes) to the bottom half, grated locatelli cheese, fresh cracked black pepper and basil leaves. Replace with the top, wrap tightly in foil and bake at 350 for half an hour.
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Old 01-02-2007, 08:49 AM   #18
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I've never made this recipe, but I've heard that it's great. Recipe
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