Reviewed: Feb. 24, 2008

Yum! Only change is added a little more garlic and used parmesan cheese instead of mozzarella.

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Feb. 7, 2008

This was delicious garlic bread. The only thing I changed was leaving off the mozzarella cheese (thought the rest of the meal had plenty of cheese). I also used minced garlic from a jar, which worked well. As somebody else had done, I left the butter in the microwave for a little longer than I had planned, so part of it had melted and the rest was just soft. The consistency to spread it was easy, though. Thanks for the recipe!

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Liza

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Jan. 27, 2008

Quick, easy, and the kids loved it. Excellent recipe. I didn't have any mozzarella on hand so I just used cheddar. It still turned out great. Next time I will make sure to have some mozza. Thanks for sharing.

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WifeyJo

Cooking Level: Beginning

Living In: Cannon Falls, Minnesota, USA

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Reviewed: Jan. 25, 2008

This recipe is so easy, and my family loves it!

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Kitty117

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Reviewed: Jan. 20, 2008

Best garlic bread I have ever had. Used garlic powder instead of fresh garlic and still turned out wonderful. Next time I will follow the recipe with fresh garlic.

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jenhobart89

Cooking Level: Intermediate

Home Town: Floyds Knobs, Indiana, USA

Living In: Durham, North Carolina, USA

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Reviewed: Jan. 19, 2008

This is the best cheese bread I've ever had. The only thing I did differently is I added the parmesan in with the butter and other ingredients, spread that on the bread, and then topped it with a bunch of mozzarella. YUMMY! This is way better than the kinds that use mayonnaise.

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LAURIEANN03

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Reviewed: Jan. 10, 2008

This was the fastest, easiest garlic bread I have ever made. It was delicious! Butter was out all afternoon so it was good and soft. Garlic cloves were a bit bigger than average, three were more like using four, but my group really like the strong side. I mixed after each addition with only a butter knife. Consistency of a very easy spread icing. Broiling times will depend on your broiler. I watched it like a hawk otherwise I would have burned it. I used a baking tray with sides as someone mentioned but I got lucky and did not have the oil seep out as someone mentioned earlier.

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caddblue

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Thanks for this recipe! This is better than any other garlic bread I've tasted. My whole family loves it, in fact! I make this instead of store-bought every time, unless I'm *absolutely* crunched for time. It's totally worth it!

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Augcook

Cooking Level: Expert

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Reviewed: Jan. 4, 2008

tasty and bachelor friendly

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jmoon

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 3, 2008

This garlic bread is a keeper. I didn't change a thing! This would be good with about any dish that calls for tomatoes; fresh or canned.

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born2worship

Cooking Level: Expert

Living In: Yulee, Florida, USA

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Reviewed: Dec. 31, 2007

Awesome. I've made this several times now... we love, love, LOVE the use of both butter & olive oil in this recipe. :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 30, 2007

Tasty with or without cheese! I use Promise to make it healthier, and also add basil and parsley. Also add extra garlic. Sometimes we just spread this straight on wheat toast so the garlic is raw! But we really love garlic. Delicious!

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Dec. 20, 2007

This was awesome, thanks! I made this for a quick side dish with my salad . I just used minced garlic from the jar and even used fresh wheat sub rolls because I didn't have the french bread on hand and I turned out excellent. I think I am going to make some more right now!

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MissTiff

Cooking Level: Intermediate

Home Town: Rising Sun, Maryland, USA

Living In: New Castle, Delaware, USA

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Reviewed: Dec. 12, 2007

This is so good I've made it twice in the past 2 weeks. Just the right amount of zip to it. Thanks!

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 10, 2007

This recipe was very tasty. I would add a little touch of spice on top to make it taste very good.

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julian januszka

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Reviewed: Dec. 8, 2007

this was absolutely sensational!

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charmedsherry

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Reviewed: Nov. 25, 2007

This was very strong garlic flavor, soooo good. The only thing I did different was broil both sides of the italian bread, and not add the cheese. Will definately use this recipe again.

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