(10-23-2008, 05:45 PM)Twitchin Kitten Wrote:) OMG I just noticed your sig!
(10-23-2008, 05:43 PM)Twitchin Kitten Wrote: Good luck! and enjoy!
Do you have a recipe for garlic bread? Its so easy if you let the butter melt and get soft but not turn to liquid. Then crush the garlic thru a press, blend with the butter.
Do this with a whole stick and crush up like 4 cloves garlic.
blend gently into the butter. Use as much as you need and put the rest into a container for safe storage.
Now you can have garlic bread anytime! (Dont' tell Ravioli!)
Ooooo, I didn't know this. I was gonna do it like I saw it done on one of those cooking shows. They had some garlic that was freshly roasted and cut the entire bulb in half then rubbed it across some french bread and toasted the bread.
Your way sounds more my speed and I will have more for another time too. The sauce was a HUGE hit with my fam. My daughter was curious as to how it was able to arrive and not be spoiled. I told her you used a canning jar. I coulnd't explain the process and then I thought, why not get Twitchy to post a section on canning since the winter is on its way.
Hello, my name is Angie and I am an Arabian Shortbread cookie addict. 