Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Decadent Garlic Loaf Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Bread, loaf
6 Cloves garlic, minced
1 1/2 Cup(s) Sour cream
2 Tablespoon(s) Lemon pepper
1 Cup(s) Cheddar cheese, grated
1 Cup(s) Butter, melted
2 Tablespoon(s) Sesame seeds
2 Cup(s) Monterey Jack cheese
grated
1 14 ounce
&chopped
1/4 Cup(s) Parmesan cheese, grated
Artichoke hearts, drained
Directions:
Cyt bread in 12 lengthwise. Tear out insides in large chunks,
leavingcrusts intact. Melt butter in large skillet and stir in garlic,
sesameseeds and breadchunks (that you tore out) until the bread is
toasted andgolden. Take off heat and add sour cream, jack cheese,
parmesan andlemon pepper. Cut the artichoke hearts in quarters and add
to the breadmixture and mix well. Spoon all of this stuff back into
the bread crustshells and top with the cheddar cheese. Bake at 350
degrees for about30 minutes. Slice and serve.Recipe By : Rhonda
GuilbeauxFile
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 957
Calories From Fat: 821
Total Fat: 93.6g
Cholesterol: 252.3mg
Sodium: 650.3mg
Potassium: 255.6mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 3.1g
Protein: 26.6g


Scale this recipe to Servings [?]