Reviewed: May 24, 2004

This was an excellent recipe. It tasted like it could be from a restaurant. Very very yummy and super easy! Thank you for sharing your recipe.

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Reviewer:

STRAWBERRYTWIRL

Cooking Level: Intermediate

Home Town: Chelan, Washington, USA

Living In: Pasco, Washington, USA

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Reviewed: Apr. 26, 2004

I added fresh minced garlic and dried parsley on top before broiling. This was wonderful. I will make this often.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 5, 2004

This was decent, but not the "best" I've ever had. I'm used to making garlic bread with fresh garlic instead of powder, so maybe I'll try this next time with one clove of minced garlic instead of the powder. Thanks though Kendra!

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ANITA R.

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Reviewed: Jan. 12, 2004

This is great if you don't put it on too thick because the bread will be mushy underneath. I used 2 T. butter, 2 T. Miracle Whip and Italian seasonings along with less garlic.

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ArmyMom

Cooking Level: Expert

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Reviewed: Nov. 20, 2003

Pretty good! Do as the comments say . . . just add mayo until moistened.

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Lesley

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Reviewed: Oct. 30, 2003

Well, I burnt it. My bad. I got sidetracked and most of the bread burnt under the hot broiler. There was enough for the meal, but I like leftovers too. The bread that survived was good, not great. I expected a "paste" that was a little thinner. It was hard to get on the bread--too thick for a brush, for sure. I had to use a spoon. There are better garlic bread recipes on this website.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 16, 2003

I make this same recipe using french bread cut in half length wise. In a bowl mix up about 1/2 cup mayo with about 1 cup shredded mozzarela cheese. ON the bread I spread butter on both pieces and sprinkle that with garlic powder and then spread the mayo mixture over that. This gets broiled med to low for about 3-4 minutes (until cheese mixture is browned and bubbling). I have never made this recipe and not been asked for the recipe. It can be very rich but with pasta it is AWESOME!!!

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Lora

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Reviewed: Jul. 17, 2003

Not the best garlic bread I've ever had, but not bad either. Something was a little too overpowering--just couldn't tell if it was the garlic or parm cheese. Next time I will adjust some of the ingredients.

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Kathleen

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Reviewed: Jun. 7, 2003

As is, I don't think its the "best" but with a few MINOR additions, puts this recipe among the top. I too added 2 TBLS softened butter, used Miracle Whip instead of mayo, and less garlic powder (apprx half). BUT I added in a pinch of crushed rosemary, pinch of ground thyme, and a dash of dried oregano. This really added depth to the bread and is on our top 10 list of favorite garlic breads. Great with pasta! Thanks Kendra!

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