Reviewed: Dec. 6, 2008

Great standby - we use this when our leftover french loaf hardens up the 2nd day. Thanks for the resource!

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MelindaG

Cooking Level: Intermediate

Home Town: North Bethesda, Maryland, USA

Living In: Walkersville, Maryland, USA

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Reviewed: Dec. 2, 2008

The softened butter was a good idea. It spread very consistantly across the loaf. Used a special Garlic Plus powder instead of just regular garlic powder and it had a nice kick. Very good garlic bread indeed. Will definitely be making this again. Thanks!

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kbissonette24

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Reviewed: Nov. 30, 2008

The absolute best garlic bread recipe... I too would cut the salt slightly and increase the garlic powder...although I like salty stuff....I think softening instead of melting makes it easier,too otherwise the parmesan sits in the bottom of the dish making it hard to spread evenly

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don2775

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 26, 2008

Since I live alone I used this on a split hogy roll. It was great but I had lots of left over butter mixture so I used it on mashed potato the next day. YUM! You have to try it.

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Linda

Cooking Level: Expert

Living In: Orono, Maine, USA

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Reviewed: Nov. 23, 2008

I served this at a dinner party and it was a big hit. I left out the garlic salt and added more garlic powder. I will definately never buy frozen again. It was so simple and so much more flavorful.

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Rjones

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Reviewed: Oct. 26, 2008

With some modifications, this could be worthy of 5 stars. The bread came out a tad bit on the dry side, but the flavors were nice. I used French bread and am wondering if there was too much of it to cover with the butter spread. I used softened butter, not melted and opted for minced garlic in addition to 1/8 tsp of garlic powder.

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Oct. 20, 2008

I really loved this. I did not use rosemary because I do not like it. I used parsley instead.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Oct. 8, 2008

Excellent! I took everyone's advice and only used about 1/8 tsp of garlic salt and more garlic powder. I also used fresh chopped basil because I had a bunch on hand. The bread turned out wonderful. I will definitely make this again.

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Meghan

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 23, 2008

My family loved this! I took everyone's advise about not using the garlic salt........which I'm glad I did because it had just enough salt. I used minced garlic and it was yummy!!! And, I used softened butter...not melted...it was nice spread. Oh, and my boys love cheese so I also topped it with mozzerela cheese!!!

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lcandboys

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Reviewed: Sep. 12, 2008

This was very good I did not have the garlic powder but it still was good. I only used half of the garlic salt.

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rosecountry

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Reviewed: Aug. 24, 2008

There is no reason to ever buy frozen or pre-made garlic bread with this recipe, EVER. An entire pound of french loaf disappeared at my table of 4 people. The freshness of the bread is directly related to how supremely excellent this tastes. The semll that eminates from the oven before you can eat it is like a cruel game your nose plays on your tongue... I love it.

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HanakoLei

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

Delicious garlic bread. I could see how some people would find it salty, just make sure you use butter without salt added...or just eliminate the garlic salt and put more garlic powder. I add a little extra of all the herbs because I love herbs!

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gatorgrl

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Jun. 11, 2008

a great hit! I cook dinner at church on Wed. and this was requested 3 weeks in a row!

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JENNIEOSBORNE

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Reviewed: Jun. 2, 2008

Excellent garlic bread! I followed other advice and used no garlic salt all garlic powder and did not melt the butter - made it into a spread. However maybe my oven is different it's brand new - I heated it to 425 for 10 - 12 minutes for a great crispy garlic bread!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 29, 2008

This was really good! It wasn't overpowering, yet the flavor of the herbs came through wonderfully. I will be using this from now on! (I used this mixture over potatoes that I cut in half lengthwise, scored the tops in a criss-cross pattern, and baked at 400 degrees until done. Was great!)

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COOKINCHRISSY

Cooking Level: Expert

Home Town: Keizer, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 24, 2008

EXCELLENT! Many people loved this. Was gone quickly.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 14, 2008

Less is more for me. There are too many different seasonings on this bread. Covers the garlic taste. I would rather go with a simpler recipe.

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GINGERLY88

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Reviewed: Mar. 5, 2008

yummy!

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Ashleigh

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Feb. 21, 2008

My family loved this parmesan herb butter! I didn't have french bread so I used ciabatta bread in its place. The only change I made was to use fresh minced garlic instead of garlic salt. My son said it smelled great just mixing it up. I will make this again!

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