Best The Fish Market Cheezy Garlic Bread Recipes
THE FISH MARKET CHEEZY GARLIC BREAD
I came to the Bay Area CA in 1975 and the first Fish Market was opened on El Camino Real in Palo Alto CA the next year in 1976. It was only 5 minutes from work and I started going to the Fish Market often for lunch. The second Fish Market was opened in early 80's also in my neighborhood, Santa Clara. Since then, they have expanded to the Socal area. I've always loved their seafood selection. So fresh, but I also loved few other offerings such as this Cheezy Garlic Bread, their coleslaw and potatoes au gratin. This recipe comes from their own cookbook. Apparently this bread was served mainly for their employees long before it hit the menu. In the book, this bread is made with 3 types of sauces ie garlic puree, aioli sauce and finally Parmesan sauce that adds garlic puree and aioli sauce. I streamlined the procedure for easier recipe.
Provided by Rinshinomori
Categories Breads
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Finely mince garlic in a food processor with olive oil or alternatively finely mince garlic and mix olive oil in to incorporate well. Only use 1 T garlic puree for this recipe and freeze the rest in a small container for other uses or later use. Once frozen, it can be easily scooped out.
- Combine 1 T garlic puree from above, mayonnaise, Parmesan cheese, lemon juice, parsley, and green onion. Mix well.
- Slice the bread lengthwise in half and liberally spread the Parmesan cheese mixture on the cut side of the bread.
- Bake at 425 F for about 9-10 minutes until brown and crusty.
CHEESY GARLIC BREAD
Do I have to say it's my favorite bread when serving good lasagna.......mmmmmmmmm From Easy Everyday Cooking.
Provided by stephanie
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375F degrees.
- Cut slices down the length of bread loaf at 1 inch intervals, without cutting all the way through.
- Rub slices and top of loaf with cut sides of garlic.
- Mince garlic.
- Combine butter, garlic, parsley and Parmesan.
- Spread butter mixture between bread slices and on top of loaf.
- Wrap bread in foil leaving top partially uncovered.
- Bake until heated through, about 15 minutes.
Nutrition Facts : Calories 981.8, Fat 30.1, SaturatedFat 17.3, Cholesterol 68.3, Sodium 1644, Carbohydrate 145.4, Fiber 6.2, Sugar 6.7, Protein 33.6
EXTRA CHEESY GARLIC BREAD
I got this out of a Mr. Food cookbook and it's delicious, cheesy, and so rich. We love it at our house!
Provided by Midwest Maven
Categories Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to broil.
- In a large bowl combine cheeses, mayonnaise, and garlic powder.
- Spread mixture on both sides of bread and broil for a few minutes until cheese is golden brown and bubbly.
- Slice and serve immediately.
- *Feel free to add any extras to this like herbs or spices, tomatoes, pesto -- *.
- Enjoy!
Nutrition Facts : Calories 655.3, Fat 38.8, SaturatedFat 13.8, Cholesterol 66.9, Sodium 1413.6, Carbohydrate 53.2, Fiber 2.1, Sugar 4.8, Protein 23.8
EASY CHEESY GARLIC BREAD
Make and share this Easy Cheesy Garlic Bread recipe from Food.com.
Provided by Shane S
Categories Lunch/Snacks
Time 13m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350.
- Cut the loaf in half the long way so that you have 2 long pieces of bread. Set them on foil, crust side down. Spread butter evenly across both pieces of bread. Add more or less to your liking. Sprinkle garlic powder covering the top of the butter spread. Sprinkle Mozzarella over top of both breads, enough to cover all of the bread when it melts.
- If adding any type of topping i usually add that after the garlic powder before the cheese.
- Place foil on a cookie sheet so the foil doesn't rip when you take it out. Put in oven and bake for 10-13 Mins or until Cheese is fully melted. Enjoy!
Nutrition Facts : Calories 292, Fat 22.5, SaturatedFat 13.6, Cholesterol 62.8, Sodium 430.9, Carbohydrate 14.1, Fiber 0.8, Sugar 0.8, Protein 8.8
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