18 italian garlic bread sticks Recipes

eggs, beaten, water, italian seasoned bread crumbs, garlic salt, all-purpose flour, cornstarch, oil for deep frying, mozzarella cheese sticks

eggs, beaten, water, italian seasoned bread crumbs, garlic salt, all-purpose flour, cornstarch, oil for deep frying, mozzarella cheese sticks

garlic, beer, swiss cheese, sharp cheddar cheese, hot pepper sauce, flour, crusty bread (italian or french stick - cubed )

seasoned bread crumbs, freshly grated parmesan, dried thyme, dried basil, dried oregano, salt, garlic powder, ground red pepper, boneless chicken breast halves, cut into 1/2-inch strips, melted butter, marinara sauce or honey mustard, for dipping

seasoned bread crumbs, freshly grated parmesan cheese, dried thyme, dried basil, dried oregano, salt, garlic powder, ground red pepper, boneless chicken breast halves, cut into 1/2-inch strips, melted butter, marinara sauce or honey mustard, for dipping

crisco original no-stick cooking spray, slider buns, martha white yellow cornbread mix, martha white all-purpose flour, milk, sour cream, egg, chopped chives, bacon, cooked and crumbled, crumbled gorgonzola cheese, burgers, butter, yellow onion, sliced into thin rings, ground chuck, egg, italian-style bread crumbs, garlic, minced, salt, pepper, cheddar cheese, chipotle mayo, mayonnaise, chipotle pepper in adobo sauce, adobo sauce from chipotle peppers

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

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.

warm water, sugar, yeast, oil, salt, flour, italian dressing, parmesan cheese, mozza cheese, grated, pepper, garlic salt, oregano, basil

sirloin steaks, french bread, split, garlic-flavored non-stick spray, salt, pepper, ripe tomatoes, cut into chunks, baby spinach , arugula and carrots, olive oil, vinegar , dressing, onion, sliced, blue cheese, crumbled

butter (1 stick) room temperature, italian parsley (the flat kind) chopped, big cloves garlic, crushed, parmesan, grated (preferably not the powdered kind ), salt, french or sour dough loaf, cut lengthwise

warm water (105 to 110 degrees ), active dry yeast, bisquick, butter, melted, sesame seeds , poppy seeds, celery seeds or garlic salt (your choice)

mozzarella cheese brick, water, garlic powder, dried oregano, crushed, dried parsley, crushed, cornstarch, eggs, beaten, italian seasoned bread crumbs, flour, salt, pepper, dipping sauce (marinara is traditional), shallow bowls, baking sheet, deep fryer

pride breaded chicken breast strips, wooden skewers, fresh herb sauce, garlic cloves, fresh basil leaves, stems removed, mint sprigs, stems removed, fresh flat-leaf parsley leaves (about 1 bunch), grated parmesan cheese, salt, freshly ground pepper, warm water, olive oil, red wine vinegar, black beans, sun-dried tomato a-oli, light mayonnaise, sun-dried tomatoes in oil, drained, milk, garlic clove, chopped fresh rosemary, lemon zest, salt, freshly ground pepper, alfredo-artichoke dip, extra-small artichoke hearts, drained and finely chopped, refrigerated light alfredo sauce, milk, grated parmesan cheese, chopped fresh oregano, minced garlic, pepper

olive oil, garlic cloves, minced, chopped fresh italian parsley, chopped fresh rosemary, coarsely ground pepper, salt, french bread loaves , halved lengthwise, shredded parmesan cheese

ground beef , pork and veal mix from the butcher s counter (meatloaf mix), salt and pepper, italian bread crumbs, egg, garlic, minced, white onion, grated, golden or dark raisins, chopped, pine nuts, chopped, grated cheese , parmigiano or romano, chopped flat-leaf parsley, arugula leaves or baby spinach, prosciutto di parma, deli sliced provolone, extra-virgin olive oil, for drizzling, cavatappi ( corkscrew shaped hollow pasta) or rigatoni, broccolini, trimmed into florets, butter, ricotta cheese, lemon zest, chopped fresh thyme leaves, grape or small vine tomatoes, halved