Garlic Bread Salad Food

BAKED ZITI WITH CRUNCHY ITALIAN SALAD AND GARLIC BREAD

Steps:

• Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
• In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
• In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
• Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
• In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

GARLIC BREAD

Steps:

• Heat the oven to 400 degrees. In a small bowl, stir together the butter, garlic, Parmesan and parsley. Add the salt and generously season with pepper. Set aside while you cut the baguette.
• Cut deep slits into the baguette, 1-inch apart - don't cut all the way through the loaf - and place the baguette on a large piece of foil. Using a teaspoon or an offset spatula, generously spread the seasoned butter inside each slit. Make sure to reach the bottom of the slit; don't be shy here.
• Wrap the baguette in the foil, place on a baking sheet and bake for 15 minutes. Remove the baguette from the oven and unwrap the top (leave the bread on the foil). If you're adding mozzarella, use the offset spatula or spoon to gently open each slit and tuck a piece of mozzarella in (it's O.K. if the cheese pops out from the top a little). Return bread to the oven and bake until crisp and golden on top, another 5 minutes. Slice with a serrated knife (or tear with your hands) and serve at once.

GARLIC BREAD SALAD

Steps:

• Cut baguette lengthwise in half; cut each half into two pieces. In a small bowl, combine the butter, tomatoes, pesto and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 3-4 in. from the heat for 2-3 minutes or until golden brown. Cool slightly. Meanwhile, toss romaine and salad dressing; divide among bread slices. Sprinkle with Parmesan cheese. Serve immediately.

GARLIC BREAD PANZANELLA SALAD

Steps:

• Brush both sides of the sourdough slices with enough olive oil to coat the bread. Broil for 2 to 3 minutes on each side, until golden brown on both sides.
• Cut the garlic cloves in half and rub each bread slice on both sides with the cut side of the cloves.
• Top the garlic-rubbed slices of bread with 1 tablespoon each of the grated Parmesan cheese, then broil until the cheese melts, about 1 minute.
• Place the bread on a cutting board and cut into 1-inch cubes.
• Slice the red onion and avocado and set aside.
• Zest and juice the lemon into a small bowl. Add 2 tablespoons of the thinly sliced chives and the remaining 2 tablespoons of the grated Parmesan. Season with salt and pepper. Slowly drizzle 1/4 cup of the olive oil into the dressing, whisking continuously until combined.
• In a large bowl, add the lettuce, avocado, red onion and sourdough garlic bread croutons. Season with salt and pepper, add the dressing and toss with your clean hands--they're the best tools.
• Plate the salad, sprinkle with the remaining sliced chives and enjoy.

LAMB & GARLIC BREAD SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix half the mint with 1 tbsp oil, the lemon zest and a large pinch of salt and black pepper, then rub the mixture all over the lamb cutlets.
• Bake the garlic bread for 15 mins, then allow to cool a little. Tear into chunks and return to the oven for 5 mins to dry out.
• Meanwhile, put a griddle pan or large frying pan over a high heat and, once very hot, cook the lamb for 2-3 mins each side or until nicely seared outside but still pink in the middle. (You may have to do this in two batches.) Set aside to rest while you make the salad.
• Put the tomatoes and cucumber in the same hot pan and cook for 2 mins or until a little charred - you will need to do this in batches. Tip into a large bowl and add thetoasted bread, remaining mint and the parsley.
• Mix the lemon juice with the remaining olive oil and the honey, then season. Pour the dressing over the salad and toss gently so the tomatoes don't break up too much. Serve the warm salad alongside the lamb cutlets.

THE BEST GARLIC BREAD

Steps:

• Arrange a rack in the center of oven and preheat to 450 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
• Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making "pull-apart" garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
• Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.

HOMEMADE GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix butter, olive oil, minced garlic, garlic powder, parsley, and salt in a bowl until well combined.
• Cut bread loaf into 1-inch slices and spread garlic mixture over each slice. Place each on a baking sheet. Wrap with additional aluminum foil.
• Bake in the preheated oven until bread is crispy and heated through, 25 to 30 minutes.

GARLIC BREAD

Steps:

• Chop the garlic in a food processor.
• In a bowl, mix the flour and the salt with your hands. Add the baker's yeast and mix well. Pour the olive oil, the chopped garlic and some of the water. Knead everything with your hands and go slowly pouring the remaining water.
• Put the dough over a table sprinkled with flour and knead it well until it's fully involved and soft. When this process is completed, let the dough rise in a bowl covered with cling film about 1 hour or until the dough double in size.
• Remove the dough from the bowl and knead it a little more. Divide the dough in 6 balls and place them in a baking tray lined with tracing paper. Cover with cling film and let stand about 45 minutes. With a sharp knife make 1 diagonal cut across each ball and sprinkle with some flour.
• Meanwhile, preheat the oven to 200ºC (400ºF).
• Bake for about 30 minutes until the bread start to browned. Remove the garlic breads from the oven and serve hot.

GARLIC-BREAD-AND-ASPARAGUS SALAD

Steps:

• Bring a large pot 2/3 full of lightly salted water to a boil. Add the asparagus and cook until tender, 6 to 10 minutes. Drain and plunge the asparagus into a large bowl of cold water to stop cooking. Drain and set aside.
• In a large saute pan set over medium heat, heat 1 tablespoon of the olive oil. Add the onion and garlic and cook, stirring, until the onion is soft, about 5 minutes. Add the morels and continue to cook for 2 to 4 minutes until the mushrooms are tender (cook for 2 minutes if using dried). Add the wine and stock and simmer for 2 minutes. Using a slotted spoon, remove half of the mushrooms and set aside.
• Pour the remaining mushrooms and liquid into a blender and add the tarragon, parsley, tamari and vinegar. Process until smooth. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the solids; you should have about 2 cups liquid. Whisk in the ginseng and remaining oil and season to taste with salt and pepper. Set vinaigrette aside.
• Toast the bread slices until lightly browned and rub them with the garlic cloves. Place each slice in a shallow soup bowl and top with a few asparagus spears. Slice the remaining spears into half-inch pieces and toss with the reserved morels and 1/4 cup of the vinaigrette. Divide among the bowls. Pour the remaining vinaigrette around the toast and crumble one slice of goat cheese over each. Microwave each bowl on high for 30 seconds or until the cheese just melts. Garnish with chopped parsley and tarragon and serve immediately.

GREEK SALAD ON ROASTED GARLIC FRENCH BREAD

Steps:

• Mix the dry package of Idahoan Roasted Garlic Potatoes with the butter until blended. Slice the French bread length wise and generously spread with the roasted garlic mixture. Toast under the broiler until butter spread is melted and toasted on top. (You can also grill the Garlic Bread--see footnote.)
• Greek Salad: Drain onion from ice water and pat dry with paper towels. In a large bowl combine all salad ingredients, except cheese. Top the French bread with the Greek salad and sprinkle cheese over top. Serve with Tzatziki sauce.
• Tzatziki Sauce: In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper.

GARLIC BREAD SALAD

Steps:

• Combine olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for 2 minutes perside or until brown. Cut each slice into 1 inch cubes.
• Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with salt and pepper and serve immediately.

CLASSIC GARLIC BREAD RECIPE

Steps:

• Preheat the oven to 350F. Cut the French bread loaf in half, horizontally.
• In a small bowl, mix together the butter, garlic, and parsley. Spread the mixture over the two halves and bake in the oven for 10 minutes.
• After 10 minutes, remove from oven and sprinkle on the Parmesan cheese. Broil on high for 2-3 minutes or until the cheese is fully melted and bubbly. Allow to cool for 1 minute before slicing and serving. Garnish with additional parsley.

GARLIC BREAD, GREEN BEAN AND TOMATO SALAD

Steps:

• Rub a serving bowl with the garlic, reserving half the clove. Drop beans into boiling water and boil, uncovered. Taste after 5 minutes. When tender and beginning to lose their crispness, drain and sprinkle with salt. Turn into the bowl.
• Rub the warm toast with the reserved garlic and tear into irregular, bite-sized pieces. Add tomatoes. Gently toss with olive and vinegar. Season with to taste salt and pepper. Serve at room temperature.