ntil smooth.
Heat oil, garlic and fennel seeds in a
edium pot.
Add the garlic and let cook until fragrant
r until soft. Add crushed garlic; cook and stir for 1
o 375\u00b0F.
** FOR GARLIC BREAD; cut slices down the
edium heat, add butter, oil, garlic, and cook about 1 minute
For an extra sinful garlic toast sprinkle with mozzarella cheese before
et aside.
Place the garlic bread of your choice and
In a casserole dish, layer 4 slices of toast on bottom (if you need to, cut toast to fit, I used a smaller dish). Layer chicken on top of toast.
Mix soup, chesse, salt and pepper in a bowl. Layer on top of chicken. Place remaining toast on cheese mixture. Bake at 350 degrees about 20 minutes or til browned and bubbly.
Preheat oven to 425\u00b0F. Heat 1 tbsp oil in a saucepan over medium heat. Add onion and sliced garlic and cook and stir 3 mins, or until soft. Add mussels, wine and stock. Cover and simmer 5 mins, or until mussels open. Stir in capers and parsley. Remove from heat.
Meanwhile, for the toast, preheat the broiler to high. Rub cut side of halved garlic cloves on both sides of bread, then drizzle with remaining oil. Broil 1 min each side, or until golden. Serve with the mussels and salad.
For garlic toast, preheat broiler.
Saute garlic in butter for 2-3
Blanch green beans in boiling water until bright green and crisp. Rinse under cold running water then drain.
Meanwhile, preheat broiler. Combine garlic and 1/2 tbsp olive oil then lightly brush over both sides of baguette slices. Place on a baking tray and toast for 2 mins each side, or until golden.
Divide lettuce between serving plates. Combine remaining oil and vinegar then toss with green beans, chicken, eggs, tomatoes and olives. Serve with toasted bread.
Using your pop-up toaster, toast the slice of bread until it starts to brown.
Firmly grasp the garlic clove, and rub it across the toasted bread.
Continue rubbing until the entire clove of garlic has been rubbed into the toast.
Butter the toast lightly- or heavily- your choice.
Sprinkle with a teensy weensy pinch of salt, if desired.
tbsp parsley. Serve with garlic toast.
Combine egg yolk, olive oil, lemon juice, Worcester sauce, and mustard.
Blend with a fork until mixture is smooth.
Add sirloin and mix gently.
Add capers, onion, egg and parsley.
Add anchovy fillet and turn to mix.
Add salt and pepper. You may not need any salt if the anchovy is very salty.
Gently shape mixture into an oval patty.
Melt butter in a skillet.
When butter stops foaming, add meat patty.
Saute briefly, about 3-4 minutes on each side, or until meat reaches medium-rare.
Serve on buttered garlic toast.
op off the heads of garlic,and place on a sheet
Mix all the ingredients together.
Butter is ready to use right away.
Can be stored in fridge for a couple of weeks, but if you don't use much of it, it can be frozen into desired portions.
I put this butter on vegetables of all kinds (Asparagus and Broccoli are best).
Use to make garlic toast, or garlic bread.
Best NOT to store in tupperware, as it is difficult to get the garlic smell out!
Preheat oven to 350\u00b0.
On baking sheet bake bread until crisp and lightly browned, 8 to 10 minutes.
In small saucepan, heat margarine until bubbly and hot; add garlic and saute for one minute. Using a pastry brush, brush 1/8 of the garlic mixture onto each slice of bread; sprinkle each with 1/4 teaspoon cheese and 1/8 teaspoon parsley.
Bake until cheese is lightly browned, 2 to 3 minutes.
Add this delicious toast to your favorite soup or salad. It can be prepared 1 to 2 days in advance and stored in a resealable plastic bag.
Slice bread into 1-inch slices.
Toast in broiler oven on both sides.
Set aside to cool.
Mix together margarine, minced garlic and salt to taste.
Spread mixture over cool toast.
Sprinkle with Mozzarella cheese.
Reheat under broiler just before serving.
br>Mix together tomatoes, basil, garlic, and cheese.
drizzle olive
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Toast bread slices until golden and crunchy, 3 to 5 minutes.
Rub toasted bread with garlic cloves until evenly covered; rub with cut side of tomato until evenly covered. Spread olive oil evenly over slices with a pastry brush or by hand. Season with salt and pepper.