Tag: parsley

Garlic bread

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Garlic bread is always popular to serve with barbecued or grilled meats as well as pasta dishes and takes minutes to make. We’ve used French bread in this recipe but you can also use ciabatta bread or even crusty rolls. Any leftover garlic butter can be dotted on cooked vegetables such as carrots and green beans or served on steak just before serving.

Serves: 6
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

You can make this butter a few days in advance, wrap it tightly in cling film until needed. It can also be frozen, but don’t store for more than 1 month as garlic can develop a stronger flavour if kept for too long

Ingredients

3 cloves garlic, peeled and crushed
100g salted butter, softened
3tbsp finely chopped parsley
1 loaf French bread

Method

Heat the oven to 200°C/400°F/Gas Mark .
Mix the garlic into the softened butter with the parsley.
Cut the French stick into slices, without cutting right through the bread. Spread the butter in between each slice, then wrap the bread in a sheet of foil and bake for 10-15 mins until golden brown and crispy. Serve immediately.

By Nichola Palmer

Cooked this? Upload a picture to our Facebook page

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

60% 531 votes

40% 531 votes

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son. He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese. No other ingredients… just his favorites. He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too. I’ve never used this type of marinara (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy. Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions. Drain. Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Print^[1]

Save^[2]

Shrimp and Olive Marinara over Galletti Topped with Parmesan

Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Crab and Artichoke Dip

by Pam on November 7, 2012

We had friends over to watch the election coverage and we had a smorgasbord of appetizers to munch on through the night. I made this crab and artichoke dip and served it with crostini. It took only a few minutes to make and tasted fantastic. This dip had a great combination of flavors and textures – cheesy, creamy, salty, and delicious.

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, parsley, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.

Print^[1]

Crab and Artichoke Dip

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.

Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)