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.
HOMEMADE GARLIC BREAD
If you're a garlic lover this garlic bread recipe's for you! Garlic, butter, olive oil, and freshly baked bread-what else can you ask for? Try this recipe today--you won't regret it!
Provided by Margaritas On The Rocks
Categories Appetizers and Snacks Garlic Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
- Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
- Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 33.3 g, Cholesterol 30.5 mg, Fat 17.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 8.3 g, Sodium 596.8 mg, Sugar 1.7 g
WOLFGANG'S GARLIC BREAD
Provided by Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.
- Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.
BACON-WRAPPED MEATLOAF (WOLFGANG PUCK)
This recipe was in an April/03 Lifestyle, a local paper. I think this is the best meatloaf I've ever tried. Follow all the steps and you will also have a taste of the best-meatloaf-ever!
Provided by EURrosa1
Categories Veal
Time 1h30m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet over medium heat heat olive oil and saute onions until translucent (about 8 minutes).
- Add mushrooms and garlic and cook (medium high heat) 3-5 minutes.
- Stir in cream, oregano, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes. Transfer to large bowl and let cool.
- Mix beef, pork and veal; stir in egg and mix well. Add cream mixture and combine well. It will look a bit too liquid, but it is just fine.
- Position 9" x 5" x 2 1/2" loaf pan with short side facing you. Line bottom and sides of pan with bacon, placing them parallel to the short end, slightly overlaping each other (their ends will hang over the edge).
- Put meat mixture in pan and smooth top. Fold bacon striips over the meat, enclosing it completely.
- Place loaf pan in the center of a roasting pan. Fill roasting pan half way up with boiling water. Cover both pans with aluminum paper.
- Carefully place pans in middle shelf of hot oven (400 F) and bake 1 hour. Remove foil and bake until instant thermometer inserted in center of meatloaf registers 165 F (about 30 minutes more). (at this stage I unmold the meatloaf and bake it uncovered, because I like crispy bacon.).
- Remove pan of meatloaf from oven and let rest 10 minutes. Pour juices from pan into sauceboat.
- Cut loaf into 8 slices, taking care to cut bacon completely. Drizzle with pan juices.
WOLFGANG PUCK'S FOCACCIA
This is our favourite focaccia recipe. Love it - make it plain as he suggests or I add olives on top or the zesty potato topping I posted separately.
Provided by Wendys Kitchen
Categories Yeast Breads
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F
- Brush a 12 by 18-inch baking tray with olive oil. Set aside.
- Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
- Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
- Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
- Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
- Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.
Nutrition Facts : Calories 589.9, Fat 19.2, SaturatedFat 2.7, Sodium 1168, Carbohydrate 90.4, Fiber 3.6, Sugar 3.2, Protein 12.6
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