This delicious Garlic Bread recipefills your kitchen with the wonderful aroma of garlic. It’s very simple and quite easy to prepare and is a very tasty accompaniment for soups and pasta dishes.
Everyone at your dinner table… whether guests or family… will find it impossible to resist! Be sure to have enough slices on hand because your guests will beg for more! YUM!
Set the temperature of the oven to 175ºC, 325ºF, or gas mark 3.5.
Make the garlic butter
Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.
Slice and fill
Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.
Wrap in foil
Unroll the aluminum foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the center of the foil and wrap it up making sure that you seal the ends well.
Bake
Place the baguette into the center of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.
Serve
Once cooked, unwrap the baguette, cut through into slices and serve.
Chef Keith Snow from Harvest Eating.com creates a Veggie Sandwichrecipe with roasted zucchini, squash, red peppers and fresh mozzarella. Although he mentions that it’s a “summer” sandwich… this is delicious year-round… just try it!
Ingredients (depending on what’s available during the season)
zucchini squash
summer squash
eggplant
portabella mushrooms
red, green, yellow, orange bell peppers
red onions
fresh basil
fresh mozzarella
extra virgin olive oil
kosher salt freshly ground black pepper
Lawry’s seasoning salt
good quality bread
Directions
Place veggies in a bowl and coat with olive oil, kosher salt, freshly ground black pepper, and seasoning salt. Toss to coat.
Place on hot grill and grill for about 2 minutes on each side.
Layer grilled veggies, (don’t forget the basil! ) and sliced mozzarella on your favorite bread making sure to sprinkle some olive oil along with salt and pepper on each layer for flavor.
This is a delicious and rich Banana French Toast with Walnuts recipe that Paula Deen is using margarine with! Can you believe that the “Butter Queen” has defected? Okay, it’s only to keep the butter from burning but if you cook it slow enough, you’ll be just fine using butter. I hope that you enjoy.
Ingredients
6 eggs
1/4 cup milk
4 very ripe bananas
1/4 cup coarsely chopped walnuts
1/8 teaspoon freshly grated nutmeg
8 slices egg bread
4 tablespoons margarine (or butter)
confectioners’ sugar, for dusting
honey, maple syrup or jam, for serving
Directions
In a large shallow bowl, using a fork, beat the eggs until lightly frothy. Stir in the milk and set aside. Peel the bananas into a small bowl and mash them with a fork. Stir in the walnuts and the nutmeg.
Spread the banana mixture over the 1/2 of the bread slices, leaving a 1/4-inch border uncovered on all edges. Top with the remaining bread slices and press down gently to seal.
Place 2 sandwiches in the egg mixture and press down gently. Turn over and let soak for a moment until evenly saturated on both sides. Repeat with the other 2 remaining sandwiches.
In a frying pan or on a griddle, melt 2 tablespoons of margarine (or butter) over medium heat. Place the sandwiches on griddle and fry until the undersides are golden brown, about 2 minutes. Add the remaining margarine (or butter), flip the sandwiches with a spatula and fry until golden brown.
To serve place the toast on plates and dust with confectioners’ sugar. Serve with honey, maple syrup or jam.
This easy Zucchini Bread Recipe is quite tasty and quick to prepare with simple ingredients that you probably already have on hand with the exception of the zucchini. You can have a slice with a cup of your favorite morning coffee or tea… or wrap a loaf in some food-safe cellophane to give as a gift.
Here are the ingredients for your convenience:
3 eggs , beaten
7- 2/3 fl oz vegetable oil
17-1/2 oz sugar
11-1/2 oz zucchini , grated
2 tsp vanilla extract
3-1/2 oz walnuts , chopped
2 tsp cinnamon powder
2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
15 oz all-purpose flour
Utensils:
1 bowl
1 whisk
1 wooden spoon
2 X 20cm or 1 litre bread loaf pans, buttered and floured
some toothpicks
1 spoon
Here’s an easy recipe for Banana Nut Muffins. Before you click on the video I must warn you that the author, Rockinjellyfish, is a little wierd… okay, a LOT wierd! But he makes a pretty tasty banana nut muffin. If you’re easy to offend, just bypass his video and use a cookbook.
Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
3 T butter
2 eggs
1 cup sour cream
2 cups bananas blended into a slurry
1-1/2 cups chopped walnuts
1 tsp pure vanilla extract
Preheat oven to 400-degrees F.
Prepare cupcake pans by greasing and flouring. Assemble ingredients beforehand.
Sift together flour, baking powder and salt. Set aside.
After blending all of the wet ingredients, there is no need for the electric mixer.
Use a wooden spoon to mix the rest of the ingredients together. DO NOT OVERMIX or the muffins will take on the consistency of cupcakes. Add the above ingredients to the flour mixture until moistened to the texture on the video.
Add the chopped walnuts at the end and blend.
Bake for 15 to 18 minutes. When an inserted toothpick comes out clean, remove muffins from the oven and allow to rest for 5 minutes before transferring to the cooling rack.
This is my recipe version of Southern-Style Cornbread. I must admit that I like Jiffy Mix cornbread too, especially when I’m being lazy. There’s nothing wrong with it and I’ve used it to make some pretty good muffins (with a few ingredient additions).
But when I want a great cornbread to accompany stews, chili, or beans… this is the recipe I use. This also makes an awesome cornbread stuffing.
