???????Garlic Bread....soggy or crispy???????

Soggy inside crispy outside

I love soggy in the middle, lots of butter...crispy around the egdes. Don't like the cheese kind, but I love cheese.

Crispy inside, soggy outside.

Any bread slice will do for pan fried garlic bread. I fry each slice in butter/garlic, sometimes just one side of the bread, but mostly both sides. It makes any bread slice into a really good garlic bread. Frying bread doesn't make it crispy like you think it would. It does put on a nice crust over the surface of the bread, yet leaves the interior of the bread nice and soft, chewy. Add any kind of grated cheese you like on top and let it simmer in the skillet over low heat to melt the cheese. It tastes better than the cheese sticks from the pizza places.

Soggy throughout.

Soggy on top, crispy on the bottom.

Thats how it usually turns out for me and i like it!!

Crusty.

Crispy, but moist in the middle. I like to spread garlic butter on the bread. Put oven on broil, and put bread on baking tray on top rack for a few minutes. Watch it closely or you'll burn it quickly.

heres what you will need.

# 1 loaf French bread
# 1/2 cup butter, softened
# 1 cup shredded asiago cheese
# 1 cup shredded monterey jack cheese
# 3/4ths a cup mayonnaise
# 1 bunch green onion, chopped
# 4 garlic cloves, finely minched or purred

Next you will then

# 1 Split French bread loaf into halves horizontally.
# 2 Mix butter, cheeses, mayonnaise, green onions and garlic in bowl, blending well.
# 3 Spread the spread onto the bread halves.
# 4 Bake at 350 degrees for 7 minutes, and place under broiler about 3 minutes longer.


cant go wrong with it.

Bed, I always knew you were a psyop...

Soggy outside, crispy inside.

Soggy. Limp fries, mm hm.

go to olive garden, everybody is friends there, and it's just like being in brooklyn.

mama mia...olive garden authentic italian food.

www.olivegardenisgreat.com

crispy put it in foil a little seperate from each other...butter only one side and sprinkle wtih garlic salt or just garlic powder,or they sell garlic spread...

crispy, not crumby

Gnarly.

Crunky

Browned on the BBQ over open flames.

The trick is to cook it right side up until the buttery goodness soaks into the bread, then flip it over and let the flames lick the top of the bread until brown.

Close the lid for about 5 minutes to let the bread soak in the smoke flavor.

The best damn garlic bread in the world.

Croikey.

Crispy on the outside and deliciously soft in the center. This is key.

ROFLMAO!

Skanky.

EITHER WAY

THEY ARE ALL GOOD

THANKS FOR MAKING ME HUNGRY, DAMN IT

Blotchy.

Crumbly.

Always soggy - even drippy, but make sure there's no cat piss in it.

Limp.

Me personally? It depends on whether I had any sex lately.

Put a stick of butter into a small saucepan. Thinly slice a whole bunch of little cloves of garlic (almost paper-thin) and place on top of the butter. Gently melt it, stir it a little to spread out the garlic slices, and let the garlic soak in it, for up to 24 hours.

When you're ready for your garlic bread, take a loaf of French Bread or Italian bread (like French bread only you don't break your teeth) and slice it into two longways pieces. Slice each long piece crossways into about inch and a half slices, except don't quite cut all the way through. Melt the butter/garlic concoction, and brush the butter ONLY onto the bread. Use pretty much all of it over both halves. Then wrap in tinfoil and put in a 300 degree oven for about 1/2 hour. Take it out, unwrap it, and spread the garlic slices over both halves. Put under a "low" broiler until the butter is bubbling and the edges are turning golden brown. Take out, set on the stove, and stand back and watch it disappear!!