Kittencals Parmesan Garlic Bread Or Garlic Toast Recipes

KITTENCAL'S PARMESAN GARLIC BREAD OR GARLIC TOAST

Steps:

• Set oven to 375°F.
• ** FOR GARLIC BREAD; cut slices down the length of the bread about 1-inch intervals without cutting all the way through.
• In a bowl, combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine.
• Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired).
• Wrap the bread in heavy-duty foil leaving the top partially uncovered.
• Bake until heated through (about 15 minutes).
• ** FOR GARLIC TOAST; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan.
• Place onto a baking sheet and bake (350 degrees F) until lightly toasted to desired doneness.
• Serve warm.
• TO MAKE AHEAD: Combine all ingredients (except the bread) store covered in refrigerator for up to 3 days or freeze in a covered container ----- this bread can be made without the addition of the Parmesan cheese if desired, but of course it's better with the cheese!

QUICK GARLIC TOAST

Steps:

• Spread butter on one side of each slice of bread. Cut each slice in half; place plain side down on a baking sheet. Sprinkle with garlic salt and Parmesan cheese. Broil 4 in. from the heat until lightly browned, 1-2 minutes.

PARMESAN GARLIC BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

PARMESAN GARLIC BREAD

Steps:

• In a bowl or food processor, blend butter, oil and Parmesan cheese. Add garlic, parsley and lemon-pepper; mix or process until smooth. , Slice the bread on the diagonal but not all the way through, leaving slices attached at the bottom. Spread butter mixture on one side of each slice and over the top. Wrap in foil and bake at 400° for 15-20 minutes.

GARLIC TOAST

Steps:

• Turn on broiler.
• Place bread in single layer on sheet of foil. (I use toasted oat bread or whole wheat).
• In small saucer or bowl, mix olive oil, margarine, Italian seasoning, garlic, and Parmesan.
• Brush or spoon mixture over each piece of bread.
• Sprinkle lightly with paprika.
• Place 4-6" under broiler.
• ***Watch Closely*** it can quickly go from browned to burnt if you're not paying attention. Cook 2-3 minutes & remove from oven when edges begin to brown.
• Sprinkle lightly with flaked sea salt (I use pink Australian salt, but if you don't have any, a light sprinkling of regular table salt will do).
• Serve!

KITTENCAL'S 15 MINUTE PARMESAN PASTA

Steps:

• Place the cooked pasta in a bowl; keep warm (do not rinse pasta).
• In a small skillet saute the garlic in olive oil until golden and tender (try not to burn the garlic) then pour the oil with the garlic over the cooked pasta.
• Season with salt and lots of black pepper.
• Add in the Parmesan cheese; toss to coat then serve immediately.
• Delicious!

PARMESAN GARLIC BREAD

Steps:

• Spread butter on the two halves of bread and sprinkle with garlic powder.
• Sprinkle cheeses on top and sprinkle with parsley flakes.
• Place on baking sheet and bake 10 minutes in a 400 degree oven until cheese melts. Cut into pieces with sharp knife.
• Enjoy this wonderful cheesy bread!