Garlic Butter of Doom

Garlic Butter of Doom     

1/2 cup butter, softened  (1 stick)
2 cloves garlic, minced (2 tsp. from a jar)
1 tsp. garlic powder
1/8 tsp salt (optional)
1/4 tsp. Italian seasoning
1/4 tsp. ground black pepper

Mix it up! Use the electric mixer. A food processor would probably work, too...or even a spoon.

 
 You can keep this butter in the fridge, just set it out for an hour or so to soften up.

But use a glass container, unless you want your Tupperware to be garlic-scented forever...




Garlic Bread

French rolls, one per person, 

Finely grated Parmesan cheese (the soft kind, not from a can)

Slice bread in half like you would for sandwiches.

Spread with the garlic butter, bake for 5 minutes or so at 350-400 to warm it up and melt the butter. Spread a thin layer of cheese over the butter.  Broil about 4-6 inches from heat until the cheese is bubbly.

You could also use a loaf of french bread, sliced.

Adjust the garlic to suit your taste.


Garlic Pasta

This is great on pasta!   You may want to salt the pasta first.  Then plop in a spoonful of the garlic butter, stir it up until it melts.   Sprinkle grated cheese on top.



Screw you, East Coast Butter!