By MamaChelle on August 24, 2009
Photo by momaphet
Photo by momaphet
"This is a very yummy recipe!! I have altered it some for my family, I found it to be a bit salty, but others that tried it with me thought it was great as is."
Serving Size: 1 (34 g)
Servings Per Recipe: 6
"This was fast, simple and delicious! I spread it on a slice of sourdough bread and baked it for about 6 minutes. Adding the italian seasoning was a nice twist to an old favorite - my blend was supposed to be for pizza - it has dried peppers and a fennel along with the usual herbs, really good. Made for Best of 2010 Tag"
"Yummy, easy-to-make blend. I used unsalted butter and garlic powder instead of the garlic salt, and we really enjoyed it. Thanks for sharing! ~PAC Spring '10~"
"Made this and it was very good. Made as directed and used freshly grated parm which was wonderful. I coated 10 slices of about 1 inch thick slices of french bread and still had some left for another meal. Quick and easy. Thank you. Made for Spring PAC 2010."
"Aaamaaazing!! It was wonderful even though I realized I had the parm and forgot to add it in the end!Go figure!I think the addition of the paprika is indeed what makes it...I used smoked cuz thats what I had.Really nice flavor.Trying to cut down on sodium I cut the garlic powder by half.Yum"
"This makes some very delicious garlic bread. I think the paprika might be the secret ingredient. I used Smart Balance and double the fresh Parmesan. I spread this on 24 very large pieces of bread and baked them 5 minutes at 400 degrees. DH says this is the best garlic bread I have ever made!"
"Very tasty,I just used it in regular toasted bread."
"Super great! This was excellent and so easy to do. I used unsalted butter as did Starrynews - it was great. Made the best french bread ever. Thanks!! Made for PAC '10."