Reviewed: Jan. 21, 2006

I really liked the ease of using the frozen bread dough in this recipe. That was about all I liked. There was almost no taste, like eating a warm biscuit. I really want this recipe to work though. I will definitely try it again with some additional ingredients. I think it would help to use fresh grated parmesan and minced garlic.

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Go Fish!

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Jan. 12, 2006

This was very good and very easy. I great alternative to garlic bread. I served it at a dinner party and everyone loved it! Thanks! I will make this one again!

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LISAMARRIE14

Cooking Level: Intermediate

Living In: Sheldon, Iowa, USA

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Reviewed: Oct. 11, 2005

This was a big hit! Thanks!

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MICHELLEBEGIN

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2005

Really good with italian food! MMmmm!

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STORMYSHORES

Cooking Level: Intermediate

Home Town: Munising, Michigan, USA

Living In: Suffolk, Virginia, USA

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Reviewed: May 1, 2005

I have tried the recipe with the eggs and without. I think mostly they make the rest of the ingredients work to stick to the dough. The stated amount of garlic powder makes a mild garlic flavor and it smells wonderful coming out of the oven! Check after the stated 30 minute cooking time, mine was still gooey dough in the middle so I put foil over the top and cooked longer.

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32 users found this review helpful

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 27, 2004

It was OK, but I do not think I will make again. A lot of work with moderate results. I followed recipe and did not substitute any ingredients.

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PUGMOMMY1

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Reviewed: Nov. 30, 2004

This was very good! I can't help but laugh when reviewers give a recipe 1 or 2 stars and say it wasn't good, then you read that they subbed ingredients for everything! For example reviewer who used biscuits instead. Don't give it a bad rating if you didn't even come close to following the recipe.

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137 users found this review helpful

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PAMMMY

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Reviewed: Apr. 5, 2004

If I could give it 10 stars I would!

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4 users found this review helpful

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Michelle Roe

Cooking Level: Expert

Home Town: Mantua, New Jersey, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Jan. 21, 2004

This was a total hit with the office party. I used a liberal dose of real shredded parmesean, and it was fantastic! Did not need any butter or spreads.

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LIZVOGT

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Reviewed: Nov. 23, 2003

I wasn't a huge fan of this recipe. I couldn't see using all that butter so I reduced it quite a bit and used biscuits instead of frozen bread dough. The flavor turned out pretty blah and some of the gooey egg mixture in the center did not get thoroughly cooked. It wasn't too pleasant pulling bread apart and finding raw egg in the center! I think I'll stick to traditional cinnamon Monkey Bread next time.

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CookieDough

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Reviewed: Nov. 7, 2003

This is an excellent monkey bread recipe. I would highly recommend it to compliment any dinner, but especially pasta!

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3 users found this review helpful

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catlac

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 19, 2003

very tasty.

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MJVON

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Reviewed: Apr. 17, 2003

The first time I tried this recipe I followed the directions exactly and used the white bread dough...it was OK but not great. On the second try I took the hint by VICKI-M and used 3 tubes of Buttermilk biscuits instead of the white bread dough and found it much more flavorful. Great with spaghetti or lasagna.

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DRESSMAKER

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Reviewed: Mar. 4, 2003

would not make again.

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BSBBSB

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Saint Helens, Oregon, USA

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Reviewed: Feb. 8, 2003

This is a definate Keeper: Used bread machine - dough setting: also added more garlic(Crushed): didn't have green onion - liked the chopped onion:more parmesan cheese needed. This is a Fun bread to Make and Eat!!!!

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A cook from AB.

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Reviewed: Feb. 2, 2003

I used Garlic Garlic from Tastefully Simple instead of garlic powder and it was a flavorful addition. Was a big hit at Thanksgiving.

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Laina

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Reviewed: Dec. 18, 2002

I make this and brought it to our office pot luck lunch. Everyone raved about it. I made a 2 pound loaf of white bread dough in the breadmaker, on the dough cycle. The seasonings were just right, and so was cooking time. It stuck to the pan, but came out intact. I'd make it again.

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SGLUPPE

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Reviewed: Dec. 4, 2002

My family tried this recipe this evening and we were not impressed. It needs more garlic, more dipping sauce, less green onions and a shorter cook time at a lower temprature. This would be great with some oregano in the mixture and to leave out the green onions.

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Babz

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Reviewed: Dec. 4, 2002

Not as good as it sounds will not make again. All that butter ruined my bundt pan. As it was cooking the butter mixture seeped through leaving more mess than it was worth. Taste was blah and the half hour to cook made the bread over done. WILL NOT MAKE AGAIN.

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luv 2 cook

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Reviewed: Dec. 1, 2002

I made this recipe for Thanksgiving this year and it was a big hit. I also made some changes to the basic recipe. Instead of having to wait for bread to thaw, I used 3 tubes of Pillsbury Buttermilk bisquits and cut each one in half. I just sprinked the parmesan cheese between the layers so I used more than 1/2 cup. Overall, it was an appetizer and dessert for some of the family. Thanks! It was great!!!

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VICKI-M

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Garlic Parmesan Monkey Bread

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