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| I hosted a lunch today for some people from my DH's office -
Chicken Caesar Salad with this bread. To say it was a hit would be putting it mildly - some things are just worth the splurge...
GILROY GARLIC BREAD Recipe By :
Amount Measure Ingredient -- Preparation Method
Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes. - - - - - - - - - - - - - - - - - - - |
Follow-Up Postings:
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| Hi Becky - I know that I, for one, posted that recipe many years ago - I found it in a magazine and it was a winner at the Gilroy Garlic Festival. Everybody we serve it to has the same reaction as your DH's office - love at first bite! It is really outrageous, isn't it. We hardly ever make it anymore - its just so rich - but it sure is a certifiable treat! |
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| Thanks Woodie - I've added your name to my recipe notes :-) It sure was good - one of the ladies asked me what was on the bread, and I told her I would email her the recipe, and just to enjoy it since some things are better left unsaid LOL. |
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| Just wondering if that is real mayo that you both use or is it Miracle Whip type mayo? |
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| I only use Hellman's light mayo. I don't use or know anything about Miracle Whip so I wouldn't know if it would make any difference. My "guess" would be that it wouldn't matter. |
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| I also used Best Foods (same as Hellman's) light mayo - I think Miracle Whip tastes a little different, but I think more than anything the mayo's adding a little creaminess, so it would probably would work too. |
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| Miracle Whip has a very different taste from Mayo. The taste is very tangy, quite a bit of vinegar. I love it for certain things, especially sandwiches and potato salad. It also does not take heat well, separates, so for a recipe like this I would stick too real Mayo. |
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| Thanks, I'll try it with a light mayo then. It looks like a yummy recipe to try. |
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- Posted by clownwacko (clownwacko@msn.com) on Sat, Dec 29, 07 at 2:33
| Becky: Very nice recipe, and thank you Phil |
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