Garlic Cheese Bread, Restaurant Style - Revision history

Toast at 23:04, 4 August 2010

2010-08-04T23:04:04Z

Jiran at 17:30, 20 February 2008

2008-02-20T17:30:29Z

Mongol: Copied text from GBSfoods

2007-12-19T16:01:24Z

Copied text from GBSfoods

Toast at 16:08, 11 July 2006

2006-07-11T16:08:06Z

New page

http://gbsfood.com/1638932/

[[Category:Recipes Still Needed From GBSFoods]]

@@ Line 1: / Line 1: @@
-[http://stopfuckingposting.com/www.gbsfood.com/1638932/ http://gbsfood.com/1638932/]
+[[category:Garlic]][[category:appetizer]][[category:Cheese]][[category:FoonyMan's Recipes]][[category:Easy]]__FORCETOC____NOEDITSECTION__
 Ever wondered how restaurants keep their garlic cheese bread crispy on the outside but warm, moist, and soft on the inside? If you've ever made garlic cheese bread like I have, you'll notice that it gets completely crunchy throughout, and not very appetizing. After much experimenting, I have found the SECRET of restaurant quality garlic cheese bread, and I will now share it with YOU!
-What you will need:
+==What you will need:==
-loaf of French bread
+*1 loaf of French bread
-Margarine/butter (I used margarine.)
+*Margarine/butter (I used margarine.)
-Garlic Powder (NOT GARLIC SALT! GARLIC SALT WILL MAKE THE BREAD A SALTY MESS!)
+*Garlic Powder (NOT GARLIC SALT! GARLIC SALT WILL MAKE THE BREAD A SALTY MESS!)
-Basil (I prefer pre-dried, pre-chopped basil.)
+*Basil (I prefer pre-dried, pre-chopped basil.)
-CHEEEESE! (As much or as little as you would like. I used mozzarella. Any cheese that would work on pizza would work on this bread, as well.)
+*CHEEEESE! (As much or as little as you would like. I used mozzarella. Any cheese that would work on pizza would work on this bread, as well.)
-LET THE COOKING BEGIN!
+==LET THE COOKING BEGIN!==
 First, preheat your oven to 550 degrees, farenheit. If it can't reach this temperature, opt for as high as you can get it. The trick here is that you want to have a very high termperature for the bread. It will make the outside crispy, but the inside of the bread will stay moist and soft.
@@ Line 17: / Line 17: @@
 Now, cut your loaf of bread in half, like this:
+[[image:FoonyManGarlicBread1.jpg]]
 Next, cut one of those halves in half. One half will serve 2-3 people. If you need to serve 4-6, use the entire loaf.
+[[image:FoonyManGarlicBread2.jpg]]
 Fourthly, we want to get the butter/margarine out and spread it evenly on both halves.
+[[image:FoonyManGarlicBread4.jpg]]
 More! MOOOORE!
+[[image:FoonyManGarlicBread5.jpg]]
 Okay, that's enough. Now, place the bread in the microwave and heat it on high for about 25 seconds. We're looking to melt the butter here, not cook anything:
+[[image:FoonyManGarlicBread6.jpg]]
 If it doesn't look like this, you're too stupid to melt butter on bread. Try doing something easier like tying your shoe:
+[[image:FoonyManGarlicBread7.jpg]]
 Jag the obligatory animal-in-a-recipe-post approves:
+[[image:FoonyManGarlicBread8.jpg]]
 Now, it is time for my favorite part: CHEEEEEESE! Like I said above, put as much or as little as you want on this sucker. I opted for a lot.
+[[image:FoonyManGarlicBread10.jpg]]
 At this point, we're ready to add the garlic powder.
+[[image:FoonyManGarlicBread11.jpg]]
 Add it to taste. I like a lot of garlic, so I added a lot of garlic. After I put that on, I started with the basil:
+[[image:FoonyManGarlicBread13.jpg]]
@@ Line 69: / Line 69: @@
 I had some cheese left. I gave it to Jag.
+[[image:FoonyManGarlicBread14.jpg]]
 The other dog is much too fat to care.
+[[image:FoonyManGarlicBread15.jpg]]
 I love the military channel. Ahhh...relaxing.
+[[image:FoonyManGarlicBread16.jpg]]
 Jag anticipates the finished product:
+[[image:FoonyManGarlicBread17.jpg]]
 Speaking of the finished product, IT'S DONE!
+[[image:FoonyManGarlicBread18.jpg]]
 Mmmm, looks delicious. Add that to a bowl of green olives and some foreign strawberry drink and I call that a LUNCH!
+[[image:FoonyManGarlicBread19.jpg]]
 Enjoy!

← Older revision		Revision as of 17:30, 20 February 2008
Line 1:		Line 1:
−	http://gbsfood.com/1638932/	+	[http://stopfuckingposting.com/www.gbsfood.com/1638932/ http://gbsfood.com/1638932/]

	Ever wondered how restaurants keep their garlic cheese bread crispy on the outside but warm, moist, and soft on the inside? If you've ever made garlic cheese bread like I have, you'll notice that it gets completely crunchy throughout, and not very appetizing. After much experimenting, I have found the SECRET of restaurant quality garlic cheese bread, and I will now share it with YOU!		Ever wondered how restaurants keep their garlic cheese bread crispy on the outside but warm, moist, and soft on the inside? If you've ever made garlic cheese bread like I have, you'll notice that it gets completely crunchy throughout, and not very appetizing. After much experimenting, I have found the SECRET of restaurant quality garlic cheese bread, and I will now share it with YOU!

← Older revision		Revision as of 16:01, 19 December 2007
Line 1:		Line 1:
	http://gbsfood.com/1638932/		http://gbsfood.com/1638932/
		+
		+	Ever wondered how restaurants keep their garlic cheese bread crispy on the outside but warm, moist, and soft on the inside? If you've ever made garlic cheese bread like I have, you'll notice that it gets completely crunchy throughout, and not very appetizing. After much experimenting, I have found the SECRET of restaurant quality garlic cheese bread, and I will now share it with YOU!
		+
		+	What you will need:
		+
		+	1 loaf of French bread
		+	Margarine/butter (I used margarine.)
		+	Garlic Powder (NOT GARLIC SALT! GARLIC SALT WILL MAKE THE BREAD A SALTY MESS!)
		+	Basil (I prefer pre-dried, pre-chopped basil.)
		+	CHEEEESE! (As much or as little as you would like. I used mozzarella. Any cheese that would work on pizza would work on this bread, as well.)
		+
		+	LET THE COOKING BEGIN!
		+
		+	First, preheat your oven to 550 degrees, farenheit. If it can't reach this temperature, opt for as high as you can get it. The trick here is that you want to have a very high termperature for the bread. It will make the outside crispy, but the inside of the bread will stay moist and soft.
		+
		+	Now, cut your loaf of bread in half, like this:
		+
		+
		+
		+	Next, cut one of those halves in half. One half will serve 2-3 people. If you need to serve 4-6, use the entire loaf.
		+
		+
		+
		+	Fourthly, we want to get the butter/margarine out and spread it evenly on both halves.
		+
		+
		+
		+
		+
		+	More! MOOOORE!
		+
		+
		+
		+	Okay, that's enough. Now, place the bread in the microwave and heat it on high for about 25 seconds. We're looking to melt the butter here, not cook anything:
		+
		+
		+
		+	If it doesn't look like this, you're too stupid to melt butter on bread. Try doing something easier like tying your shoe:
		+
		+
		+
		+	Jag the obligatory animal-in-a-recipe-post approves:
		+
		+
		+
		+	Now, it is time for my favorite part: CHEEEEEESE! Like I said above, put as much or as little as you want on this sucker. I opted for a lot.
		+
		+
		+
		+
		+
		+	At this point, we're ready to add the garlic powder.
		+
		+
		+
		+	Add it to taste. I like a lot of garlic, so I added a lot of garlic. After I put that on, I started with the basil:
		+
		+
		+
		+
		+
		+
		+
		+	Okay! We're done! Wait for the oven to preheat fully, and stick that sucker in. It should be done within 10 minutes, depending on how hot you made the oven.
		+
		+	Meanwhile...
		+
		+	I had some cheese left. I gave it to Jag.
		+
		+
		+
		+	The other dog is much too fat to care.
		+
		+
		+
		+	I love the military channel. Ahhh...relaxing.
		+
		+
		+
		+	Jag anticipates the finished product:
		+
		+
		+
		+	Speaking of the finished product, IT'S DONE!
		+
		+
		+
		+	Mmmm, looks delicious. Add that to a bowl of green olives and some foreign strawberry drink and I call that a LUNCH!
		+
		+
		+
		+	Enjoy!
		+

	[[Category:Recipes Still Needed From GBSFoods]]		[[Category:Recipes Still Needed From GBSFoods]]