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Old 05-29-2004, 11:56 AM   #1
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You'll never miss garlic bread with your Italian food again.

Garlic Toast

Open a package of string cheese, put a teaspoon of oil in a non-stick skillet and turn it on low heat.

Take your string cheese and put it in the oil and let it begin to melt, do not touch it. When it is almost melted sprinkle it with a pinch of garlic powder.

By the time the top is melted the bottom will be browned and crunchy. Remove it from pan and cool enough to handle. Eat it warm, you'll never miss garlic bread with you're Italian food again.

Less than 1 carb each
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Old 05-29-2004, 10:18 PM   #2
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Do you shred the string cheese or just put the whole thing in and let it melt into a blob?

This recipe sounds really good.
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Old 05-29-2004, 10:27 PM   #3
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Don't shred the cheese, put it in the pan whole, it melts in the shape of a bread stick.
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Old 05-30-2004, 10:38 AM   #4
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Thanks! I'm going to try it tonight!
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Old 05-30-2004, 05:08 PM   #5
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I just made this and it was really very delicious. The bottom gets crispy, the top stays gooey and it tastes exactly like garlic bread. Very good and quite an original idea I must say.

As it is frying, you must leave it alone...essential.

Thanks for posting.
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Old 05-30-2004, 06:35 PM   #6
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Thanks this was exactly what I needed as a snack...I put pate on it! Yummy!
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Old 05-31-2004, 05:31 AM   #7
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I've added string cheese to my grocery list for this week. I wish it wasn't so expensive though. At least it keeps forever.
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Old 05-31-2004, 07:16 AM   #8
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LindaSue-
The string cheese I used is the little individually wrapped 1 ounce pieces of Mozzarella cheese from Walmart.

The ones I get are 21¢ each, that comes out to $3.36 a pound. While it's a little higher than regular Mozzarella it's really not that much more.
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Old 05-31-2004, 09:04 AM   #9
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Kroger only seemed to have the Frigo brand. There are 12 ounces per bag at $3.99, which comes out to $5.32 per pound. I'll have to check Wal-Mart next time I go. I wonder why Kroger doesn't have their own brand. Maybe they were just out when I looked last time.
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Old 05-31-2004, 11:02 AM   #10
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Just a note....If you have a good nonstick pan you do not need to use the oil.

Also, I just wrecked one because my pan was not sitting level on the burner. The top cheese kind of slid off and turned into a large cheese crisp. Still good, but not what we are looking for here.

Isn't it amazing the variety of things you can do with cheese? If you get just the right kind of cheese and cook it in just the right way, we have some wonderful treats.

I bought our store brand and it is $3.29 per pound....16 1 ounce sticks.
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Old 05-31-2004, 11:21 AM   #11
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MMmmm! I am going to try this!
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Old 05-31-2004, 01:07 PM   #12
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This was absolutely delicious, but the bottom didn't get browned. I did keep checking the bottom to see if it was browned yet; did this prevent it from going crispy?

Even without being crispy it was still awesome, but can someone tell me what I did wrong? I did cook it in olive oil on lowish heat for a long time...still no crisp!
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Old 05-31-2004, 01:38 PM   #13
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I just made this!!

It was really good!! Thanks for the idea!! With a little tomato sauce, ooohhh yeah!!!

lowcarbforlife, I put a little pam spray on the bottom of my pan (next time I won't ) I started out on med and went down to low. It did take a few minutes but I didn't move it at all and it browned really nice on the bottom!!

Really good!!

Jill
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Old 05-31-2004, 01:42 PM   #14
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Quote:
Originally posted by lowcarbforlife
This was absolutely delicious, but the bottom didn't get browned. I did keep checking the bottom to see if it was browned yet; did this prevent it from going crispy?

Even without being crispy it was still awesome, but can someone tell me what I did wrong? I did cook it in olive oil on lowish heat for a long time...still no crisp!
Yes, this did prevent it from being crispy. Either you didn't cook it long enough, or you can turn up the heat a little bit in the last 15-20 seconds. The bottom should be a dark golden brown and the top center still white and gooey. I'll bet if you try again, it will work just fine. Try cooking it a little longer.
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Old 05-31-2004, 02:38 PM   #15
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Thank you for the tips! I will try it again today!

And yeah, I never thought of the tomato sauce!

Isn't it wonderful how creative low carb cooking can be?
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Old 05-31-2004, 03:48 PM   #16
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O.K. O.K., I can only try one really simple recipe a day! I already made the almond thins which let me add were spectacular! This sounds easy enough for me to tackle next. If they come out, I think I will try dipping it in some garlic butter like I used to dip my breadsticks in when the pizza places would send the garlic butter with breadsticks. Does it hold together to pick up and dip it or does it just pull apart like melted cheese? Thanks, Chris
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Old 05-31-2004, 04:05 PM   #17
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LindaSue,
I have never seen a Kroger brand string cheese. Sometimes I get string cheese a little cheaper in the fine cheese department. You might want to take a look over there. I know string cheese is dirt cheep at Costco and Sam's, but it also takes up a lot of space in the fridge.
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Old 05-31-2004, 04:23 PM   #18
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I let mine cool a bit, then it firms up and you can pick it up without it falling apart. The garlic powder really does make it taste like garlic bread!
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Old 05-31-2004, 05:09 PM   #19
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I just fixed one of these. Hubby thought it was really good! Thanks for the recipe.
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Old 06-01-2004, 02:05 PM   #20
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LindaSue, would it be cheaper to just buy a big block of mozzarella and cut it into "sticks" about the size of pieces of string cheese?

I'm not sure what secret process they use to make the cheese "stringy", but the cheese itself is just cheese, right??

Just wonderin'...
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Old 06-01-2004, 09:14 PM   #21
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Thank you!!!! This is great. My DH didn't know what it was, and he said, this tastes like garlic bread. The only unfortunate thing was we couldn't quite wait for it to get hard, we just shoved it down. I'll difinately be making this for snacks and for Italian, and steaks, and ribs, and...
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Old 06-02-2004, 04:19 AM   #22
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SHinOK, I'm not sure about using regular mozzarella. It is very similar to string cheese, but I wonder if the "stringiness" has anything to do with the success of this recipe. Mozzarella might just melt into a puddle, but who knows? Anyway, I'm going to splurge on some string cheese and the world won't come to an end if I spend a couple bucks on it. It will also make a handy snack to have on hand.
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Old 06-02-2004, 05:08 AM   #23
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I buy the big bags of Frigo string cheese at Sam's club (I use it for snacks a lot) and there are 48 pieces in it for about $9. I'll have to try this recipe!
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Old 06-02-2004, 08:17 AM   #24
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I made one last night and can I just say....fabulous! great idea, thanks.
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Old 06-02-2004, 10:15 AM   #25
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This is soooo good! I cooked it on med-high because I was too impatient to wait for low. I sprinkled parsley flakes in addition to the garlic powder, and a pinch of salt, didn't bother with the oil. The crusty bottom really will remind you of garlic bread. I had this for lunch with some Dreamfield's pasta and meat sauce. Very satisfying!
Thanks BettyR!
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Old 06-02-2004, 01:49 PM   #26
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I ended up getting a pretty good deal on the string cheese today at Kroger. They had Sargento brand 12 ounce packages on sale for $3.49 and I had a 45-cent coupon, which was doubled. So, I spent $2.59 for the package. Kroger does sell their own brand of string cheese, by the way, and it's $2.99 for a 12 ounce package. I may try making these to go with tonight's dinner since I'm making something Italian.
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Old 06-02-2004, 02:33 PM   #27
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Here's my first attempt and it's not very photogenic:



Mine spread out pretty wide by the time it was browned and melted enough so I folded in the two long edges omelet-style to make it into more of a bread stick shape. It seemed too hard to pick up when it was wide. Does this look anything like what you all are coming up with? I'm munching on it right now and it's very chewy once it cools. It tastes good, but I think the cheese is a tad salty.
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Old 06-02-2004, 03:03 PM   #28
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Looks good to me!
I'll be trying it tomorrow!
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Old 06-02-2004, 03:41 PM   #29
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LindaSue-
Mine come out about that brown on the bottom but they're white and hold their shape on the top.

They look like a bread stick that has been browned on the bottom.

Cook it on a med-low heat setting and don't touch it while it cooks. As soon as the bottom browns and the top is soft, sprinkle it with garlic powder and slide it out of the pan.
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Old 06-02-2004, 04:00 PM   #30
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Hey Linda....good try and I think you are close.

I have to agree with Betty on this one. Mine are turning out just like she describes. I have made it four or five times now.

It looks like yours is a bit darker and more spread out than the ones I made. In fact, on mine you can still make out the "string cheese" shape on the top, so I didn't melt mine down quite as far or get it quite as dark brown.

Also low heat and don't touch it.

Try again, and let's see another picture.
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