*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
YYYUUMM!! I cut the recipe in half, subbed 1 tsp of garlic powder & 1/4 tsp salt for the garlic salt, it was perfect! My 11 year old son told me that it was the best garlic bread he ever had! Next time I will sprinkle the paprika on top instead of mixing it in, like my mom used to! Thanks Denyse!!
I’m updating my previous review. This has always been a great recipe recipe for me. I use it often and am using it again today for garlic bread. This recipe works so well with mashed potatoes, etc. and sautéed vegetables. I will never lose this recipe and I’ve been using it since 2002.
This flavorful butter goes with so many things it would be impossible to list them all. I make up triple batches, making them into logs and freezing them. That way they are on hand at a moments notice to put on fish, slip under the skin of chicken, or melt over a New York strip steak.
I read the other reviews so I figured I was safe in adding a TSP of garlic salt rather than a TBSP. It was still SUPER salty and next time I won't add ANY. The original poster must have used unsalted butter or have no taste buds. I used it to make shrimp and they were edible but I would have liked them HALF as salty. Other than that it tasted really good so it was quite unfortunate. I will give it a try with no added salt at all (garlic powder instead) or unsalted butter next time for sure.
I did not use the whole tablespoon of garlic salt--what I did was use a teaspoon of garlic salt and added in two teaspoons of garlic powder (three teaspoons equal one tablespoon). Other than that, I kept to the recipe. I used this as a schmear on the outside of bread to make Italian Grilled Cheese Sandwiches. The family loved it.
This mixture is DELICIOUS. I used fresh garlic (not out of the jar!) half of the butter but all of the other ingredients in amounts as as listed. Emeril's Italian Essence, Lawry's Seasoned Pepper, Granulated Garlic, just a teensy bit of salt and sprinkled the Paprika on top of my pre-toasted, butter spread Italian Bread. I do believe this made for the best we've had at home in quite awhile. Going to be keeping the mixture in the fridge to try on potatoes and other things... Thanks, Denyse!
This is great on garlic bread! I didn't have garlic salt which was probably good after reading the reviews so I used 1 tsp. of garlic powder and 1/2 tsp. of salt. Other than that I didn't change a thing. I spread this over half a loaf of italian bread and baked it at 425 for 10-12 minutes. I'd love to try this over steak next time.
I made a mistake with this recipe by using the entire tablespoon of garlic salt before tasting it. Next time I make I will add the garlic salt a little at a time it was too salty to make garlic bread with. Although I did use some on a baked potato today for lunch and it was great that way.
I used margarine and thought the 1 tbsp garlic salt made it way too salty so I cut down to 1 tsp the next time. Much better. I didn't have italian seasoning so I used what I had on hand - 1/4 tsp each of dried basil, oregano and thyme, and a pinch of red pepper flakes. Superb.