Some cosmetic changes in preparation for larger site changes in the works.



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Joined: Dec 19, 2005


Posted to Thread #18 at 10:59 pm on Dec 22, 2005


1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and
chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts

Cut loaf in half lengthwise. Tear out soft
center of bread in chunks, leaving crust

Put crust shells on a foil covered cookie
sheet, crust sides down.

Melt butter in a large skillet, stir in
garlic and sesame seeds. Cook for 1-2 minutes
on medium heat (don't burn the garlic!). Stir
in torn bread chunks, and cook until golden
brown and butter has been absorbed. Remove
from heat.

In a very large bowl combine sour cream, jack
cheese, parmesan, parsley and lemon pepper.
Stir in artichoke hearts and toasted bread
(garlic bits too!).

Mix well and spoon back into bread shells.
Cover with foil and Bake at 350 for 20
minutes. Remove foil and bake for an
additional 10 minutes uncovered.
Let rest 5-8 minutes before cutting.

(You could also make these in dinner rolls,
following the same procedures).

This is an outstanding recipe!

Life isn't about waiting for the storm to pass, it's about learning to dance in the rain

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