Garlic Bread Recipe

Garlic Bread Recipe

Ingredients required are:

16 ounce loaf of bread (French or Italian); for bread of different size, vary the other ingredients proportionately.

½ cup of unsalted and softened butter.

2-3 large garlic cloves, minced thoroughly; feel free to ramp up the intensity – personally, I would use (a lot) more.

2 tablespoons of freshly and finely cut parsley.Steps of an Easy Garlic Bread Recipe

For Toasted and Crispy Garlic Bread

Preheat oven to 350°F, which is about 176.6°C.

Mix the minced garlic, parsley and butter in a container to make garlic bread spread or mixture.

Slice the bread horizontally into half (i.e. parallel to the ‘long’ side).

Spread the garlic bread spread / mixture / paste evenly on both cut halves of the bread.

Use a tough baking container or pan; bake for about 10 minutes.

Carefully remove from the oven and allow to cool for about 2-3 minutes.

Cut into thin or thick slices, depending on personal preference, and serve right away! Yummy!

To vary taste according to one’s preference, you may add other herbs to the garlic spread / paste.For Soft Garlic Bread
For an easy garlic bread recipe for soft garlic bread, the instructions are largely the same, with a few differences.

Preheat oven to 350°F, which is about 176.6°C.

Prepare the garlic, parsley and butter mixture as described above.

Instead of horizontally, slice the bread vertically (i.e. perpendicular to the ‘long’ side), depending on how thick or thin you like each slice. 1-inch slices are more or less okay. Do not slice all the way through the bread – leave the bottom crust ‘intact’ and ‘connected’.

Apply the garlic bread spread / paste between each vertical slice; fill adequate butter into the vertical slices and lace the entire bread with butter.

Wrap the entire bread in clean aluminum foil and heat for 15 minutes in the oven.

 

Garlic-Roasted Lamb

Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.