7058 cheese garlic bread bread Recipes

frozen bread dough, thawed, grated parmesan cheese, garlic powder, melted butter

olive oil or 1/4 cup canola oil, chopped fresh basil, garlic cloves, minced, salt, pepper, tomatoes, diced, grated parmesan cheese, unsliced french bread

butter, melted, breadcrumbs (preferably dry ), grated parmesan cheese, garlic powder, salt and pepper, potatoes, cut in wedges

warm water, honey, active dry yeast (1 envelope), salt, bread flour, olive oil , for greasing surfaces, sharp white cheddar cheese (or any other cheese you prefer), garlic butter

warm fat-free milk (70-80 degrees ), warm water (70-80 degrees ), soft butter, egg, flour, sugar, kosher salt (divided ), active dry yeast, olive oil, garlic powder or 4 garlic cloves minced well, basil (or season of choice, rosemary, oregano, etc), parmesan cheese

extra virgin olive oil, divided, onion, finely chopped, garlic cloves, minced, chopped spinach , no salt added, drained and squeezed dry, diced canned red bell pepper (pimentos ), black olives, chopped (optional), crushed red pepper flakes, freshly grated parmesan cheese, divided, kosher salt & fresh ground pepper, to taste, frozen pizza dough, thawed

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

italian bread or 1 lb french bread, butter, softened, garlic powder, mozzarella cheese or 1 1/2 cups pizza cheese or 1 1/2 cups italian cheese blend, shredded

french bread or 1 loaf italian bread, sliced, mayonnaise, romano cheese or 1/2 cup parmesan cheese, grated, garlic cloves, crushed

frozen bread dough, thawed, grated parmesan cheese, garlic powder, butter, melted

whole-wheat or white pita-bread rounds, melted butter, grated parmesan cheese, garlic powder

garlic cloves, onion, cut into chunks, jalapeno pepper, halved and seeded (to taste), ground turkey, blue cheese, fine soft bread crumbs, egg whites, olive oil, soy sauce, minced fresh italian parsley, ground black pepper, chili powder

dried spaghetti, olive oil, red onion, finely chopped, green king prawns, peeled (tails intact), garlic cloves, finely chopped, dry white wine, grated lemon rind, lemon juice, roughly-chopped fresh flat leaf parsley, reduced-fat feta cheese, crumbled, crusty bread, to serve

water, water, egg, olive oil, parmesan cheese, garlic powder, flour, sugar, salt, active dry yeast

french bread, thickly sliced, mozzarella cheese, sliced thinly, butter, melted, garlic, dried oregano

extra-virgin olive oil, divided, onion, finely chopped, garlic, minced, no-salt-added chopped , spinach, drained and squeezed dry, diced, canned red bell peppers (pimentos ), black olives, chopped (optional), crushed red pepper, freshly grated parmesan cheese, divided, kosher salt and ground black pepper, to taste, frozen pizza dough, thawed

garlic bread, this goes great with any italian dish , and is simple to make., garlic powder, oregano, basil, dired minced garlic, kosher salt, parmesean cheese, butter, softened, italian bread, preheat oven to 375 degrees. combine spices in a mortar in pestle, and grind until the salt and minced garlic have been broken down and combined. if you don tsp have a mortar and pestle, simply put the spices in a zip loc freezer bag, and beat with the flat side of a meat tenderizer or rolling pin until crushed and combined. slice loaf in half length wise, and spread each half with a half stick of butter. divide the spice mixture in half, and spread each half evenly over each piece of bread. wrap each half in aluminum foil and bake for about 15 minutes. to crisp it up a bit, open the foil up and bake another 5 to 7 minutes.