Heidi Swansons Dads Garlic Bread Recipes

Steps:

• Preheat the oven to 400.
• Slice the bread almost all the way through in 1" - 1-1/2" slices. (You want the loaf to stay intact while baking but easy to separate once baked).
• Place bread in a jelly roll pan on a large enough sheet of aluminum foil that you can fold the sides up to contain the wine/butter mixture (you WANT the bread to sit in the wine/butter mixture -- Oh yes).
• Place a sliver of garlic between each slice.
• Melt butter in glass cup measure in microwave.
• Stir in an equal amount of red wine to the cup.
• Drizzle the wine/butter mixture between each slice and pour remainder over the top. If you double the recipe, you'll want to mix it again mid-pour as the wine & butter tend to separate.
• Bake at 400 for about 20 minutes. Bread is done with the top and especially the bottom of the bread is crusty. We remove the garlic before eating so as not to offend others the next day.
• If you don't like this, you'll be the first one who didn't.

Steps:

• In a jar with a lid, combine the minced onion, onion powder, garlic powder, salt, and chives. Store the salt at room temperature for up to 6 months.

Steps:

• Rub a small splash of olive oil across an 8-inch baking dish, or equivalent.
• In a medium bowl, whisk together the oil, onion dip mix, and milk. Add the eggs and whisk well again. Arrange the bread cubes in the prepared baking dish in an even layer. Very slowly, drizzle the liquid mixture over the bread and sprinkle with the cheese. Cover the dish and refrigerate overnight.
• When you are ready to bake, preheat the oven to 350°F and place a rack in the center. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set and puffy and the edges are golden brown. (Cut into it to be sure it is well cooked.)
• Serve the strata warm, drizzled with a bit of olive oil and sprinkled with chives.