Sounds rich and delicious to me...

From the rec.food.recipes group:

----

Stuffed Garlic Bread

1 unsliced loaf french bread
6 Tbsp butter
1 whole head of fresh garlic, peeled and chopped
7 tsp sesame seeds
1/4 cup parmesan cheese, grated
1 1/2 cup sour cream
2 cup Monterey jack cheese, cut into 1" cubes
2 tsp lemon pepper
2 tsp parsley
2 cup chopped artichoke hearts, or chopped broccoli

Preheat oven to 350 F. Cut loaf in half lengthwise. Tear out soft center of
bread in chunks, leaving crust intact. Put crust shells on a foil covered
cookie sheet, crust sides down. Melt butter in a large skillet, stir in
garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn
the garlic!). Stir in torn bread chunks, and cook until golden brown and
butter has been absorbed. Remove from heat. In a very large bowl combine
sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in
artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon
back into bread shells. Cover with foil and bake for 20 minutes. Remove
foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes
before cutting. (You could also make these in dinner rolls, following the
same procedures).

Jenn Mom2sam &Tiny

----

Andy

"Andy" <q> wrote in message ...
> Sounds rich and delicious to me...
>
> From the rec.food.recipes group:
>
[snips]

oh good LORD, Andy!

Sounds sinful.

With all those carbs and all that fat, I might just as well
apply it directly to my belly, though.



--
Posted via a free Usenet account from http://www.teranews.com

cybercat said...

>
> "Andy" <q> wrote in message ...
>> Sounds rich and delicious to me...
>>
>> From the rec.food.recipes group:
>>
> [snips]
>
> oh good LORD, Andy!
>
> Sounds sinful.
>
> With all those carbs and all that fat, I might just as well
> apply it directly to my belly, though.


cybercat,

Heh heh heh. Wanna split a loaf?

I know for certain, I'd only add enough sour cream for consistency. There's
a whole lotta goop going on in those loaves!

I'll settle for a basil pesto, sundried tomato and artichoke focaccia
instead.

Andy

Andy wrote:
> Sounds rich and delicious to me...
> [snips]
> .... Tear out soft center of
> bread in chunks, leaving crust intact. .... Mix well and spoon
> back into bread shells. Cover with foil and bake for 20 minutes. Remove
> foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes
> before cutting. [snip]

Sounds like a mess to me. Discordant, chunky mixture stuck together
with boring jack cheese, piled into bread shells and then overbaked to
death until you have such a gooey mess that you have to cut it apart.
-aem

aem wrote:
> Andy wrote:
>> Sounds rich and delicious to me...
>> [snips]
>> .... Tear out soft center of
>> bread in chunks, leaving crust intact. .... Mix well and spoon
>> back into bread shells. Cover with foil and bake for 20 minutes. Remove
>> foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes
>> before cutting. [snip]
>
> Sounds like a mess to me. Discordant, chunky mixture stuck together
> with boring jack cheese, piled into bread shells and then overbaked to
> death until you have such a gooey mess that you have to cut it apart.
> -aem
>
Doesn't sound very appealing to me either. I like my garlic bread toasty
and browned.

One time on Usenet, Andy <q> said:

> Sounds rich and delicious to me...
>
> From the rec.food.recipes group:

> Stuffed Garlic Bread
>
> 1 unsliced loaf french bread
> 6 Tbsp butter
> 1 whole head of fresh garlic, peeled and chopped
> 7 tsp sesame seeds
> 1/4 cup parmesan cheese, grated
> 1 1/2 cup sour cream
> 2 cup Monterey jack cheese, cut into 1" cubes
> 2 tsp lemon pepper
> 2 tsp parsley
> 2 cup chopped artichoke hearts, or chopped broccoli

<snip>

I dunno, sounds more like a nice dip than something I'd want to stuff
into bread...

--
Jani in WA

On Dec 13, 2006, Andy wrote:

> Sounds rich and delicious to me...

It's all yours.

KevinS wrote:
>
> On Dec 13, 2006, Andy wrote:
>
>> Sounds rich and delicious to me...
>
> It's all yours.
>

Yeah..it's too gooey to be my thing either. I like crispy crunchy
garlic bread anyway.

--

Real witches don't float so good.
- The Dresden Files

Ravenlynne wrote:
> KevinS wrote:
> >
> > On Dec 13, 2006, Andy wrote:
> >
> >> Sounds rich and delicious to me...
> >
> > It's all yours.
> >
>
> Yeah..it's too gooey to be my thing either. I like crispy crunchy
> garlic bread anyway.
>
> --
>
> Real witches don't float so good.
> - The Dresden Files
What about toasting your bread (sliced) and then putting a gob of that
mixture on it, and put under the broiler for a few minutes- the best of
both worlds!

merryb wrote:
> Ravenlynne wrote:
>> KevinS wrote:
>>> On Dec 13, 2006, Andy wrote:
>>>
>>>> Sounds rich and delicious to me...
>>> It's all yours.
>>>
>> Yeah..it's too gooey to be my thing either. I like crispy crunchy
>> garlic bread anyway.
>>
>> --
>>
>> Real witches don't float so good.
>> - The Dresden Files
> What about toasting your bread (sliced) and then putting a gob of that
> mixture on it, and put under the broiler for a few minutes- the best of
> both worlds!
>

That might work!

--

Real witches don't float so good.
- The Dresden Files

"Ravenlynne" > wrote in message
...
> KevinS wrote:
>>
>> On Dec 13, 2006, Andy wrote:
>>
>>> Sounds rich and delicious to me...
>>
>> It's all yours.
>>
>
> Yeah..it's too gooey to be my thing either. I like crispy crunchy garlic
> bread anyway.
>
> --

I like goo.



--
Posted via a free Usenet account from http://www.teranews.com