Reviewed: Nov. 4, 2008

A new favorite. Requested by hubby all the time. I did substitute the cheese for parmasan cheese and mixed it all together. Perfect.

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LILLPISTOL

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I make this recipe all the time because it is SO easy. And if the ingredient list wasn't already easy enough, I simplify the directions as well. I don't bother melting the butter, and instead I just use the whipped tub stuff and mix it together with the garlic and parsley. As I'm generally only making enough for myself, I cut the recipe down to one tablespoon of butter mixture per slice of bread and really layer it on. Then I just pop it in the oven for 10 minutes to toast, forgoing the cheese. If I was serving this as an appetizer or a snack I would add it, but I generally feel that there's already enough cheese with the main course as it is. I've also started cutting down on the parsley by about half because it was just too much for me. This makes a quick garlic bread that smells amazing when it's toasting in the oven.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Oct. 16, 2008

I have to say, this is very good! I made it a few times, the first time following the directions, but it was too garlic'y for me. So the next time I put in less garlic powder and more butter, and it came out great! I first bake the bread a little to warm it up, then I spread the mixture on (I also just add in the ingredients and spread everything like butter) I put on a little cheese (very little) and bake until the cheese has melted. Then I put on the rest of the cheese and Broil it, until its all melted and it comes out great. Thanks for the recipe!

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Michael

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 1, 2008

This is so easy and tastes great. Only change we made that we like better is we don't bake the bread because the bottom is hard. We broil it so the top is crispy, bottom is still soft.

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Lorraine W

Cooking Level: Intermediate

Home Town: Glendora, California, USA

Living In: Moorpark, California, USA

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Reviewed: Sep. 25, 2008

I had this for dinner tonight with lasagna and it was absolutely delicious! I did, however, make a few modifications. I used unsalted butter so instead of 1 1/2 tablespoons of garlic powder I used 1 tablespoon garlic powder and 1/2 tablespoon garlic salt. Instead of mozzarella, I used a six cheese blend. I will definitely make this again and again. Thanks for the recipe! Update-I made this again last night and instead of melting the butter and mixing in remaining ingredients, I softened the butter stirred in the garlic, parsley and half of the cheese and spread evenly over the bread. Baked for 10min then added the rest of the cheese and baked for an additional 5min. Try it this way. You will not be disappointed!

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meghanm3

Cooking Level: Intermediate

Home Town: Auburn, Illinois, USA

Living In: Divernon, Illinois, USA

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Reviewed: Sep. 23, 2008

Yes this is good but if you want somethig equally delicious and fast try the following: Slice your favourite baguette into hand friendly sizes, to 1 cup of spreadable margarine or butter add 2-3 tbs garlic powder and 1/4 cup grated Romano cheese. Mix thoroughly. Place bread on baking sheet under the broiler (watch carefully) for 3-4 minutes and voila! hot,crusty, delicious and chewable

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MISS SNOOP

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

I have used this for over a year & I no longer buy Garlic Bread at the store... Oh, you must use FRESH GARLIC!!! It only takes a min to mince it up and so werth it... I keep a mixture of the butter on hand at all times. I use it on homemade Pizza crust or if I want a fast garlic bread I toast up a burger bun & brush it on yummy!!! You can use it on so may things.....

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Kimber477

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Aug. 8, 2008

This is great garlic bread. Instead of melting the butter, I mix the parsley, butter, and garlic powder together and then spread it on the bread. I have also tried this with oregano and it was very good. I do not buy pre-packged garlic bread any longer.

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Alex

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Reviewed: Jul. 29, 2008

this was great!! i used fresh garlic ground with a pestle and mortar...and since evryone in my family is very health concious i used more oil n veryy little butter....i also added a wee bit of basil n oregano for sum xtra flavour...and used no cheese! it turned out great all the same!

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ri2

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

This is a great recipe! Makes perfect buttery, garlic-flavor infused bread that goes great with pasta and lasagna! It's also very easy to make! PS: I made mine without cheese and it was killer! The butter and garlic flavors really stand out without the presence of cheese.

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gungerly

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Reviewed: Jul. 11, 2008

good 7/08

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Robin

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Reviewed: Jun. 18, 2008

This is a great, easy recipe - I've tried mixing it up a little by using Mrs. Dash's seasoning instead of parsley and guests LOVE it! I also skipped the cheese with the Mrs. Dash's -

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krups512

Home Town: Austin, Texas, USA

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Reviewed: Jun. 13, 2008

Delicious! The perfect addition to an Italian theme dinner. How can you go wrong with anything drenched in butter?! Will make this again.

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Julie

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Reviewed: Jun. 3, 2008

It's not bad. It's definitely not my favorite garlic bread recipe though.

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whittysx

Cooking Level: Intermediate

Living In: Bedford, Indiana, USA

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Reviewed: May 15, 2008

Forget melting the butter over the stove. Soften butter or margarine instead in a microwave and mix the garlic powder and parsley in. Then spread over the bread and toast in the oven.

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recipes

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Reviewed: May 15, 2008

I also tried this tasty garlic bread. I also made a few adjustments. I sprinkled a bit of cheddar, Parmesan cheese and chives on top of the Mozzerella Mmm Mmm good.

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DeeQ101

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Mar. 30, 2008

Used mozz. and parm. cheeses. Pretty good, not amazing though.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2008

Perfectly good, but not amazing. I did use a blend of cheeses instead of mozzarella, just because of preference. As most everyone else has said, I also think that you would need to double the ingredients for an entire loaf. I used a half of a loaf and it was barely enough to cover it. Thanks :)

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