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Full Online Book HomeLearning KitchenBread - Appetizer - Decadent Garlic Loaf
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Bread - Appetizer -  Decadent Garlic Loaf Post by :shreeve Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2058

Click below to download : Bread - Appetizer - Decadent Garlic Loaf (Format : PDF)

Bread - Appetizer - Decadent Garlic Loaf

Categories : Breads Appetizers

1 loaf French bread, not sliced
1/2 cup good oleo, or butter
6 cloves garlic
2 Tbl. sesame seeds
1 1/2 cups sour cream
2 cups Monterey Jack cheese
1/2 cup Parmesan
2 Tbl. parsley
2 tsp. lemon pepper
14 oz. can artichoke hearts, drained and chopped
1 cup Cheddar cheese

Preheat oven to 350 degrees F.

Cut bread in half the long way. Scoop out the soft inside part and tear into chunks. Melt butter, add garlic and sesame seeds. Then add bread chunks to soak up the buttery stuff.

In a bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and lemon pepper. Stir in artichokes and bread mixture. Fill the bread crust 'boats'. Sprinkle the cheddar cheese on top. Bake at 350 for 1/2 hour. Slice. Sprinkle with tomato's and black olives
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Bread - Appetizer -  Gorgonzola Garlic Bread
-------- ------------ -------------------------------- Garlic Oil: 1 lg. head garlic 1/2 c. extra-virgin olive oil 1 c. heavy cream 1 c. crumbled gorgonzola (about 4-1/2 oz.) 1 baguette Make garlic oil: Preheat oven to 450 degrees. Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes. Carefully unwrap garlic and cool. Horizontally halve garlic head and arrange, cut sides down, in small bowl with oil. Let mixture stand, covered and chilled, 2-3 days to infuse oil with garlic flavor. Preheat broiler. In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup. Add gorgonzola

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Bread - Appetizer -  Crawfish Bread
1 stick butter 1/3 cup flour 1/2 cup chopped onion 1/2 cup chopped bell pepper 1/4 cup chopped celery 1/4 cup dry white wine 1 cup crawfish or shrimp stock or water Pinch dried thyme 1 bay leaf 1 Tbs. chopped garlic 1 1/2 cups crawfish tails, with fat if possible 1/2 cup tomatoes, diced 3 sprigs chopped flat-leaf parsley 1/3 cup sliced green onions 1/2 tsp. salt-free Creole seasoning 1/4 tsp. salt 8 oz. shredded Cheddar or Monterey Jack cheese 2 Tbs. grated Parmesan cheese 1 loaf poor boy bread, or three loaves brown-and-serve French bread In a large heavy