Reviewed: May 25, 2003

This is the best garlic bread I ever made and I tried alot of other recipes. My whole family loved it. I used half the pepper and next time will use half the salt.

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TB LADY

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tinley Park, Illinois, USA

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Reviewed: May 25, 2003

Awesome. Keep a close eye on it!

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Kristen

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2003

really good recipe. it is very full of flavor and very easy to make.

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Mauricio Larenas

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Reviewed: Mar. 31, 2003

This recipe was ok but I thought the mayo was a bit strange. I actually substituted miracle whip instead. Plus I didn't have sage so I just left that out. I actually liked the amount of oregano. If I'm in a pinch, I may make it again... For some reason this tastes much better the next day...

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reiscakes

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2003

Too much salt - 1/2 tsp would do...other than that, great!

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: Mar. 4, 2003

Very very good. We eat garlic bread a lot (stale hotdog and hamburger buns work wonderfully in a pinch), and this was a great change. I used italian seasoning instead of sage and oregano, and I used Miracle Whip instead of standard mayo. Also, I used garlic powder instead of cloves of garlic.

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FREDRICA2

Cooking Level: Expert

Home Town: Cicero, Indiana, USA

Living In: Brookville, Indiana, USA

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Reviewed: Feb. 24, 2003

This Is A keeper.Will Make Again!!!!Van Name

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VAN NAME

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Reviewed: Feb. 19, 2003

We really enjoyed this. The only thing I would do different, is to use half the amount of oregano. It was a bit overpowering. It gave it a kick though,but will adjust to our taste. I will deffinately make this again and would serve it to guests.Was very tastey.Thanks Sharon!

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awesome in tummy

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Reviewed: Feb. 16, 2003

GREAT garlic bread ~ and it makes ALOT!! I used miracle whip instead of mayo for some extra zip and ommitted the sage since I didn't have any available. Went very well with our chicken dinner and would make this bread again. I think this also might make for a great appetizer!

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DREGINEK

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Reviewed: Feb. 16, 2003

This bread was good, but I found the oregano a little over powering. Next time, I would cut it in half. The cheese on top is great and the mayonnaise gives it a little extra tang. I also left the salt out of mine.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 15, 2003

I made this to go along with our pasta dinner (Brian's Favorite Sauce), also found on this site. I absolutely loved it. I didn't have any french bread, so I used this on regular toast. I didn't add any sage but I don't think it matters much. I really think it's the combination of mayo, parmesan and oregano that give this such a good flavor. Hubby and son had plain garlic toast. I can't wait to try this on a french baguette. Thanks Sharon.

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