The last time Wendi and I were in Boston, my sister sent us home with a jar of Johnny's Garlic Spread & Seasoning. My sister told us she and her husband used it for everything.
Even before we flew back home to Ohio, we made some garlic bread using Johnny's. I have to tell you, the first introduction to Johnny's was not the best, however, that was then, this is now.
The way we made the garlic bread was to melt the butter and add the recommended amount of Johnny's Garlic Spread & Seasoning. It was just too much for my liking. My sister suggested spreading the butter on the bread, then sprinkling some of Johnny's on it. Much better idea because you can control the amount.
I have never actually looked at the ingredients in Johnny's; it must be garlic, salt, pepper, oregano and perhaps some parmesan cheese. It has a very strong garlic, but it can be controlled by how much you sprinkle on or in.
Despite that initial negative reaction to the product, I find myself becoming a big fan of it because it is so versatile.
Readers of this blog know when I make pizza, I prefer an uncooked sauce. The last time I made pizza, rather than sprinkling salt, pepper, garlic, oregano, parsley, basil and sugar on the crushed tomatoes, I just sprinkled some Johnny's.
When I make garlic bread, I butter the bread, sprinkle the Johnny's and bake.
I had a jar of tomato sauce I wanted to use. I added Johnny's to the sauce, heated it up and had instant spaghetti sauce.
We had some mini-French bread loaves we had to use or lose. I cut one up into cubes, sprinkled on some butter, sprinkled some Johnny's and added some extra grated parmesan cheese (the plastic jar type) and made some good croutons. Because I eat so much garlic bread with Johnny's, I wanted to make sure the croutons were not just toasted garlic bread cubes, which is why I added the extra cheese to alter the taste slightly. They turned out very good.
No comments:
Post a Comment