Does anyone have a recipise for homemade garlic spread?!


Question:

Does anyone have a recipise for homemade garlic spread?


Answers:
GARLIC BREAD SPREAD

1 loaf Italian/French bread
1 stick butter/butter
2 cloves garlic
1/4 tsp. marjoram
1/4 tsp. basil
1/4 tsp. fines herbs (or Italian blend)
1/4 tsp. oregano
Ground pepper
1/4 c. ground Parmesan
Parsley, to color

Mix ingredients. Spread on split bread. Bake on top shelf at 350 degrees until butter mixture melts. Turn on broiler for a minute until it looks like you like it.

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Garlic Spread

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1 clove garlic, minced

In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.

Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

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PARMESAN GARLIC CHEESE SPREAD

1 c. grated Parmesan cheese
2 (3 oz.) pkgs. cream cheese
1/2 c. butter
1/3 c. milk
1 garlic, crushed
1/2 tsp. dried marjoram, crumbled
1/2 tsp. white pepper

Mix all ingredients and spread on toasted French bread.

melted butter and garlic and oregon... mixed into a bowl and brushed on to the item you are going to use,,, I sometime's like to add a dash of Jalepeno juice...

add garlic powder (not garlic salt) and a touch of fresh lemon juice both to taste to softened butter.

blending together well & to taste, reshape blended butter and refridgerate 12hrs.

Garlic Spread

INGREDIENTS:
6 ounces (150 g) cured lard (you'll want the kind that is salted and lightly spiced, not something out of a can).
6 ounces (150 g) walnut meats, chopped
5 cloves fresh garlic, minced
Freshly sliced Italian-style bread (or French baguettes)

PREPARATION:
Grind the nutmeats and garlic to obtain a paste. Melt the lard over a low flame (don't let it burn) and add it to the nut-and-garlic mixture, stirring carefully to combine the ingredients. Toast the slices of bread, spread the agliata over them, to make crostini, and serve, with a crisp white wine.
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Roasted Garlic and Almond Spread

INGREDIENTS:
16 cloves garlic, peeled
1/4 cup unblanched sliced almonds, chopped
3 tbsp olive oil
8 ounces cream cheese, room temperature
1/4 cup sour cream
2 tsp Dijon mustard
1 tsp Worchestershire sauce
2 tbsp chopped fresh parsley
1 tsp dried rosemary leaves, crushed
2 shallots, chopped
3 tbsp whipping cream
1/4 tsp Tabasco sauce (or any hot sauce)

PREPARATION:
Preheat oven to 275 degrees F.
Place garlic in a shallow, oven-proof casserole, drizzle with olive oil, and toss to coat. Bake in preheated oven for about 30 minutes. Remove from oven and let cool in the oil for at least 30 minutes.

Place almonds in a heavy frypan over high heat and toast the almonds until they are lightly browned. Let cool.

Scrape garlic and oil into a food processor and puree until smooth. Add cream cheese, sour cream, mustard and Worcestershire sauce. Process until well-blended. Add the almonds, parsley, rosemary, shallots, whipping cream and Tabasco sauce. Pulse until incorporated, but not completely smooth.

Scrape spread into a glass serving dish and chill for 4 hours. Serve with melba toast, butter crackers, matzoh crackers, or saltines. May be made up to a day in advance. Refrigerate leftovers in a covered container and use within 1 day.

Use 2 cloves of garlic and 1 teaspoon of parsley for every 4 tablespoons of butter. You can also add a tablespoon of olive oil and/or 2 teaspoons of Parmigan cheese for a more Mediterranean taste.

I simply add garlic powder to my butter , mix together well and spread it on bread. Bake in the oven for a few minutes, and put under the broiler to brown, not too long or it will burn.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
1 clove garlic, minced
DIRECTIONS
In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

When I want to make some I put the butter into a bowl to soften and add my garlic. I always use fresh. Peel and flatten with my knife then using some salt and the knife I will mince it by running my knife across it. The same action as buttering a slice of bread.
Mix that into the butter




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