My Self Recipes

Ingredients for the Perfect Strawberry Margarita

• 2 cups fresh strawberries, hulled
• 1/2 cup silver tequila
• 1/4 cup triple sec (orange liqueur)
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons simple syrup (adjust to taste)
• 1 cup ice
• Coarse salt or sugar for rimming (optional)
• Lime wedges and strawberry slices for garnish

How to Make a Strawberry Margarita at Home

Step 1: Prepare the Glasses

Rub a lime wedge around the rim of each glass. Dip the rim in salt or sugar, depending on your preference. Set aside.

Step 2: Blend the Ingredients

Add strawberries, tequila, triple sec, lime juice, simple syrup, and ice to a blender. Blend until completely smooth.

Step 3: Taste and Adjust

Check the flavor. Add more syrup for sweetness or lime juice for extra tang. Blend again if needed.

Step 4: Serve and Enjoy

Pour the strawberry margarita into prepared glasses. Garnish with a lime wedge or a fresh strawberry. Serve immediately.

Frozen Strawberry Margarita Variation

For a frostier drink, add extra ice or freeze the strawberries before blending. This variation is perfect for hot days or poolside sipping.

Tips for the Best Strawberry Margarita

• Use ripe strawberries: They add natural sweetness and vibrant color.
• Chill your glasses: A frosted glass keeps your drink colder longer.
• Go organic: Organic strawberries offer a fresher and richer flavor.
• Add a spicy kick: Mix in jalapeño slices or chili salt for a bold twist.

Mocktail Version for Non-Alcoholic Delight

Simply skip the alcohol and replace it with orange juice and a splash of soda water. It’s just as fruity and festive.

Pair Your Margarita with These Snacks

• Fresh guacamole and chips
• Spicy shrimp tacos
• Quesadillas with melted cheese
• Grilled chicken skewers

These food pairings elevate the margarita experience. The drink’s tart sweetness complements bold, savory flavors.

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Easy Garlic Bread Recipe

Chocolate Gravy Recipe

Carajillo Recipe

Ribeye Steak Recipe

Ingredients

• 1 loaf of Italian bread or French baguette
• 1/2 cup unsalted butter, softened
• 3-4 cloves garlic, minced (adjust to taste)
• 2 tablespoons fresh parsley, chopped (optional)
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the softened butter, minced garlic, parsley (if using), salt, and pepper until well combined.
3. Slice the bread in half lengthwise, creating two long halves.
4. Spread the garlic butter mixture evenly over the cut sides of the bread.
5. Optionally, sprinkle grated Parmesan cheese over the buttered bread for extra flavor.
6. Place the bread halves on a baking sheet, buttered side up.
7. Bake in the preheated oven for 10-15 minutes, or until the edges are crispy and the butter is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before slicing into pieces.

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Carajillo Recipe

Cheesy Macaroni 

Crab Brulee Recipe

Indulge in the rich flavors of a classic Spanish cocktail with our foolproof recipe for Carajillo. Perfect for coffee enthusiasts and cocktail aficionados alike, this drink blends the boldness of coffee with the warmth of Spanish liquor.

Ingredients

To prepare a delicious Carajillo, gather these simple ingredients:

• 1 shot of espresso
• 1.5 ounces of Spanish brandy or rum
• 1 teaspoon of sugar
• Ice cubes

Step-by-Step

Step 1: Brew the Espresso

Start by brewing a strong shot of espresso using your preferred coffee maker or espresso machine.

Step 2: Prepare the Glass

Choose a heat-resistant glass and add the teaspoon of sugar. Pour the hot espresso over the sugar and stir until dissolved.

Step 3: Add the Liquor

Measure out 1.5 ounces of Spanish brandy or rum. Slowly pour it into the espresso mixture, stirring gently to combine.

For a refreshing twist, fill a glass with ice cubes. Pour the Carajillo mixture over the ice, allowing it to chill slightly while maintaining its robust flavors.

With this straightforward recipe, you can recreate the authentic taste of Carajillo in the comfort of your home. Embrace the fusion of coffee and spirits for a truly memorable drink experience. Cheers to enjoying life’s simple pleasures with every sip of Carajillo!

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Ribeye Steak Recipe

Cheesy Macaroni 

Chocolate Gravy Recipe

Here’s a perfectly cooked Ribeye Steak recipe that’s juicy, flavorful, and restaurant-quality!

Ingredients

• 1 (1–1.5-inch thick) ribeye steak (bone-in or boneless)
• 1–2 tbsp high-smoke-point oil (avocado, grapeseed, or vegetable oil)
• 2 tbsp unsalted butter
• 2–3 garlic cloves, crushed
• 2–3 fresh rosemary or thyme sprigs
• Kosher salt & freshly ground black pepper (to taste)

Instructions

1. Bring Steak to Room Temp

• Take the steak out of the fridge 30–60 minutes before cooking to ensure even cooking.

2. Season Generously

• Pat the steak dry with paper towels (key for a good sear).
• Season liberally with salt and pepper on both sides.

3. Heat the Pan

• Heat a cast-iron skillet or heavy pan over medium-high heat until very hot (about 2–3 minutes).
• Add 1 tbsp oil and swirl to coat.

4. Sear the Steak

• Place the steak in the pan and press down lightly for even contact.
• Cook undisturbed for:
  • 3–4 minutes per side for medium-rare (130–135°F internal temp).
  • Adjust time for desired doneness (see notes below).

5. Add Butter & Aromatics

• In the last 1–2 minutes of cooking, add butter, garlic, and herbs.
• Tilt the pan and spoon the melted butter over the steak repeatedly (basting) for extra flavor.

6. Rest Before Slicing

• Transfer steak to a cutting board and let rest for 5–10 minutes (keeps it juicy).
• Slice against the grain and serve!

Doneness Guide (Internal Temp):

• Rare: 120–125°F (1.5–2 min per side)
• Medium-rare: 130–135°F (3–4 min per side) (Best for ribeye!)
• Medium: 140–145°F (4–5 min per side)
• Well-done: 160°F+ (not recommended for ribeye)

Pro Tips:

🔥 Get a great crust: Ensure the pan is smoking hot before adding the steak.
🧈 Butter basting: Adds richness—don’t skip it!
🕒 Resting is crucial: Lets juices redistribute.
🍷 Pair with: Red wine, roasted veggies, or garlic mashed potatoes.

Cheesy Macaroni 

Chocolate Gravy

Copycat Cane’s Sauce

Here’s a simple and delicious Cheesy Macaroni (Mac and Cheese) recipe that you can easily make at home.

Ingredients

8 oz (about 2 cups) elbow macaroni (or any pasta of choice)
2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole milk works best)
½ tsp salt (or to taste)
½ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp mustard powder (optional, enhances cheesiness)
½ cup breadcrumbs (optional, for topping)

Instructions

1. Cook the Pasta

• Boil water in a large pot, add a pinch of salt, and cook the macaroni according to package instructions (usually 8-10 minutes) until al dente.
• Drain and set aside.

2. Make the Cheese Sauce

• In the same pot (or a new one), melt butter over medium heat.
• Add flour and whisk continuously for about 1 minute to make a roux (it should be smooth and bubbly).
• Slowly pour in milk, whisking constantly to avoid lumps.
• Cook for 3-4 minutes until the sauce thickens slightly.
• Reduce heat to low and stir in shredded cheese until fully melted and smooth.
• Season with salt, pepper, garlic powder, and mustard powder.

3. Combine Pasta & Cheese Sauce

• Add the cooked macaroni to the cheese sauce and stir well until fully coated.

4. Optional Crispy Topping

• For a baked version, transfer the mac and cheese to a greased baking dish.
• Sprinkle breadcrumbs (mixed with a little melted butter) on top.
• Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.

&

• Enjoy hot as a creamy stovetop mac and cheese or with a crispy baked topping!

Tips for the Best Mac and Cheese:

• Use sharp cheddar for more flavor.
• For extra creaminess, add ½ cup of cream cheese or a splash of heavy cream.
• Add-ins like bacon, broccoli, or jalapeños can make it even tastier!

Chocolate Gravy Recipe

Copycat Cane’s Sauce Recipe

Ingredients

• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 cup whole milk (or substitute with half-and-half for extra richness)
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Mix Dry Ingredients – In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt until well combined.
2. Add Milk Gradually – Slowly pour in the milk while whisking constantly to avoid lumps.
3. Cook Over Medium Heat – Place the saucepan over medium heat and stir continuously until the mixture thickens (about 5–7 minutes). It should coat the back of a spoon.
4. Finish with Butter & Vanilla – Remove from heat and stir in the butter and vanilla until smooth.
5. Serve Warm – Pour over freshly baked biscuits, pancakes, or even vanilla ice cream.

Tips

• For a deeper chocolate flavor, add a dash of espresso powder.
• If the gravy is too thick, thin it with a little extra milk.
• Store leftovers in the fridge (reheat gently with a splash of milk).

Chocolate gravy is more than a recipe—it’s a tradition. A delicious, soul-soothing staple that brings families together and turns simple biscuits into something magical. Whether you’re a first-timer or grew up with it on your breakfast plate, it’s always a good day for chocolate gravy.

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Copycat Cane’s Sauce Recipe

Crab Brulee Recipe

Traeger Pulled Pork

Ingredients

• ½ cup mayonnaise (preferably Duke’s or Hellmann’s)
• ¼ cup ketchup
• ½ teaspoon garlic powder
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon black pepper (freshly ground works best)
• ¼ teaspoon smoked paprika (or regular paprika)
• ¼ teaspoon kosher salt (adjust to taste)
• 1–2 teaspoons hot sauce (like Louisiana or Crystal, optional for heat)

Prepare Time: 5 minutes | Chill Time: 30 minutes (optional) | Total Time: 5–35 minutes
Servings: About 1 cup

Instructions

1. Mix Ingredients – In a bowl, whisk together the mayonnaise and ketchup until smooth.
2. Add Seasonings – Stir in the garlic powder, Worcestershire sauce, black pepper, smoked paprika, and salt. For a little kick, add hot sauce (start with 1 tsp and adjust).
3. Chill (Optional) – For the best flavor, cover and refrigerate for 30 minutes to let the flavors meld.
4. Serve – Enjoy with chicken tenders, fries, or as a sandwich spread!

Tips

• For extra depth, add a pinch of onion powder or a splash of lemon juice.
• If too thick, thin with a teaspoon of water or buttermilk.
• Store in an airtight container in the fridge for up to 1 week.

There you have it—your ultimate guide to recreating the iconic Cane’s Sauce at home. It’s easy, affordable, and downright delicious. Whether you’re dipping chicken, fries, or just a spoon (we won’t judge), this sauce is sure to become your go-to. So next time the craving hits, skip the drive-thru and whip up your own batch of that sweet, savory magic!

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Crab Brulee Recipe

Traeger Pulled Pork

Crab Brulee is a sophisticated, savory twist on the classic crème brûlée, blending the delicate sweetness of fresh crab with a creamy custard base and a caramelized sugar crust. Perfect as an elegant appetizer or a standout dish for special occasions, this recipe delivers a harmonious balance of flavors and textures that will impress any guest.

Ingredients

• 1 cup fresh crab meat (lump or claw, well-drained and picked over for shells)
• 1 cup heavy cream
• 4 large egg yolks
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1/4 cup white wine
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh herbs (chives, tarragon, or parsley), finely chopped
• 1/4 cup grated cheese (Parmesan or Gruyère, optional for extra richness)
• Salt and freshly ground black pepper, to taste
• Pinch of cayenne pepper (optional)
• 2 tablespoons granulated sugar (for brulee topping)

Step-by-Step Instructions

1. Prepare the Crab Mixture

• Preheat your oven to 325°F (163°C).
• Gently pick through the crab meat to remove any shells, keeping the pieces as intact as possible for texture
• In a skillet, sauté the shallot and garlic in a little butter over medium heat until soft and fragrant. Add the white wine and cook until reduced by half. Let cool
• In a mixing bowl, whisk together the heavy cream, egg yolks, Dijon mustard, fresh herbs, cheese (if using), salt, pepper, and cayenne. Whisk until smooth and well combined
• Stir in the sautéed shallot and garlic mixture, then gently fold in the crab meat to avoid breaking it up too much

2. Assemble and Bake

• Divide the crab mixture evenly among 4–6 ramekins, filling each about three-quarters full
• Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins (water bath method)
• Bake for 30–40 minutes, or until the custards are just set but still slightly wobbly in the center
• Remove ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld

3. Caramelize the Sugar Topping

• Just before serving, sprinkle a thin, even layer of granulated sugar over each brulee
• Use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, briefly broil the ramekins under a hot oven broiler—watch closely to prevent burning
• Allow the sugar to harden for a minute, then serve immediately for the best contrast of textures

Tips for the Perfect Crab Brulee

• Always use the freshest crab meat available for the best flavor
• Avoid overmixing to preserve the delicate texture of the crab
• The water bath ensures gentle, even cooking and a silky custard
• For extra depth, experiment with different herbs or a touch of grated cheese

This Traeger Pulled Pork recipe uses the classic low-and-slow smoking method to break down a tough pork shoulder into tender, shreddable perfection with amazing smoky flavor.

Yields – Approx. 10-15 servings (depending on size)
Prep time – 20 minutes (+ optional overnight dry brine)
Cook time – 8-14 hours (highly variable depending on stall, temp, and pork butt size)
Rest time –  1-2 hours (minimum)

Ingredients:

• 1 Pork Shoulder (Boston Butt): 7-10 lbs (bone-in preferred for flavour and moisture, but boneless works too)
• Binder (Optional but Recommended): 2-3 tablespoons Yellow Mustard, Olive Oil, or even Hot Sauce (helps rub adhere, mustard flavour cooks off)

For the Rub: (Feel free to use your favourite store-bought pork rub too!)

• ½ cup Packed Brown Sugar (Light or Dark)
• ¼ cup Paprika (Sweet or Smoked)
• 2 tablespoons Kosher Salt (adjust if using fine table salt)
• 2 tablespoons Coarse Black Pepper
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Cayenne Pepper (optional, for a little heat)
• 1 teaspoon Dry Mustard Powder (optional)

Equipment:

• Traeger Pellet Grill
• Wood Pellets (Apple, Cherry, Hickory, Pecan, or a Competition Blend work great for pork)
• Meat Thermometer (Instant-read AND a leave-in probe if your Traeger has one)
• Large Pan or Baking Sheet (for transport and catching drips)
• Spray Bottle (if spritzing)
• Heavy Duty Aluminum Foil or Pink Butcher Paper (if wrapping)
• Insulated Cooler (for resting)
• Tongs or Heatproof Gloves
• Forks or Meat Claws (for pulling)

Instructions:

1. Prep the Pork (Optional Overnight):
   • Trim excess hard fat cap off the pork shoulder, leaving about ¼ inch thick layer. Some prefer to score the fat cap in a diamond pattern (helps render fat and allows rub penetration), but it’s optional.
   • Pat the pork shoulder completely dry with paper towels.
   • (Optional Dry Brine): If time allows, apply just the salt portion of your rub evenly over the entire surface the night before. Place on a rack over a baking sheet and refrigerate uncovered. This helps enhance flavour and moisture retention. Skip this if short on time.
2. Apply Binder and Rub:
   • If you didn’t dry brine, pat the pork dry again.
   • Apply your chosen binder (mustard, oil) thinly over the entire surface of the pork shoulder.
   • In a bowl, combine all the rub ingredients and mix well.
   • Generously sprinkle the rub evenly over all sides of the pork butt. Press the rub gently into the meat. Don’t be shy with the rub!
   • Let the rubbed pork sit at room temperature for 30-60 minutes while you preheat the Traeger. This helps the rub adhere (“sweat”).
3. Preheat Your Traeger:
   • Fill the hopper with your chosen pellets.
   • Set your Traeger temperature to 225°F (107°C) or 250°F (121°C). 250°F will cook slightly faster. Lower temps generally yield more smoke flavor. If your Traeger has a “Super Smoke” setting, you can use it for the first few hours.
   • Let the grill preheat fully (usually 10-15 minutes).
4. Start Smoking:
   • Place the pork shoulder directly on the grill grate. Many prefer fat-cap up, believing it bastes the meat as it renders. Others prefer fat-cap down to protect the meat from direct heat (especially if your grill has hot spots). Either works!
   • Insert your leave-in meat probe into the thickest part of the shoulder, avoiding the bone.
   • Close the lid and let it smoke!
5. The First Phase (Bark Development):
   • Smoke the pork shoulder undisturbed for the first 3-4 hours. This allows the crust (bark) to start forming properly.
   • (Optional Spritzing): After 3-4 hours, you can start spritzing the pork every 45-60 minutes if it looks dry. This helps keep the surface moist and can attract more smoke. Don’t overdo it – you don’t want to wash the rub off.
6. The Stall & The Wrap (Optional but Recommended):
   • Continue smoking until the internal temperature reaches around 150°F – 165°F (65°C – 74°C). At this point, the pork often hits “the stall,” where the temperature plateaus for potentially several hours due to evaporative cooling.
   • To Wrap (Texas Crutch): If you want to speed through the stall and ensure maximum moisture (at the potential cost of slightly softer bark), now is the time to wrap.
     • Lay out two large sheets of heavy-duty foil or a large sheet of butcher paper.
     • Carefully place the pork shoulder in the center.
     • Add your optional wrapping liquid (apple juice, broth) and butter around the base, if using.
     • Wrap the pork tightly in the foil or butcher paper, ensuring a good seal. Butcher paper allows for slightly better bark retention than foil.
     • Re-insert the meat probe through the wrapping into the thickest part of the meat.
     • Place the wrapped pork back on the Traeger.
   • To Go Unwrapped: If you prioritize a very firm, crusty bark, simply leave the pork unwrapped and power through the stall. It will take longer. Continue spritzing occasionally if desired.
7. Finish Cooking (Tenderness is Key!):
   • Continue cooking (wrapped or unwrapped) until the internal temperature reaches 203°F – 205°F (95°C – 96°C).
   • Crucially: Don’t rely only on temperature. Start checking for probe tenderness around 195°F. The probe should slide into the meat with very little resistance, like going into room-temperature butter. This is the true indicator of doneness.
8. The Rest (DO NOT SKIP!):
   • Carefully remove the pork shoulder from the Traeger (keep it wrapped if you wrapped it; if unwrapped, you can now wrap it loosely in foil).
   • Place the pork in a dry, empty cooler. You can place old towels around it to help insulate further.
   • Let it rest for a minimum of 1 hour, but 2 hours or more is even better. This allows the muscle fibers to relax and the juices to redistribute throughout the meat, resulting in a much juicier final product.
9. Pull the Pork:
   • After resting, transfer the pork to a large pan or baking sheet (to catch juices).
   • Unwrap the pork (reserve the juices/drippings in the foil/paper!).
   • If bone-in, the shoulder bone should wiggle out cleanly with tongs. If not, it likely needed more cooking time or rest.
   • Using meat claws, forks, or gloved hands, shred the pork. Discard any large chunks of unrendered fat you find.
   • (Flavor Boost): Skim any excess fat from the reserved drippings and pour some of the flavourful juice back over the pulled pork. Mix gently.

Enjoy your incredible Traeger pulled pork!

Yields: 6-8 servings
Prep time: 10 minutes
Cook time: 10-15 minutes

Ingredients:

• 1 Loaf of French Baguette or Italian Loaf (about 12-16 inches)
• ½ cup (1 stick / 113g) Unsalted Butter, softened
• 3-5 cloves Garlic, minced finely or pressed
• 2 tablespoons Fresh Parsley, finely chopped
• ¼ – ½ teaspoon Salt
• ¼ teaspoon Black Pepper (optional)
• Optional: ¼ cup Grated Parmesan Cheese, Pinch of Red Pepper Flakes

Step 1: Preheat Oven & Slice Bread

• Action: Preheat your oven to 375°F (190°C). Take your loaf of bread and carefully slice it in half lengthwise using a serrated knife. You’ll have two long, flat pieces with the soft interior exposed.
• Photo Description: Shows a loaf of French bread on a cutting board. A hand is holding a serrated knife, having just cut the loaf horizontally down the middle, revealing the soft white inside of the two halves.

Step 2: Prep the Garlic Butter Ingredients

• Action: Make sure your butter is nice and soft (leave it out at room temperature for an hour or so beforehand). Finely mince the garlic cloves (or use a garlic press). Finely chop the fresh parsley.
• Photo Description: Shows a small workstation: a stick of softened butter unwrapped, a small pile of finely minced garlic, and a small pile of bright green chopped fresh parsley.

Step 3: Combine Garlic Butter Mixture

• Action: In a small bowl, add the softened butter, minced garlic, chopped parsley, salt, and black pepper (if using). If adding red pepper flakes, add them now too.
• Photo Description: Shows a small bowl containing the softened butter, minced garlic, chopped parsley, salt, and pepper. A fork is resting in the bowl, ready to mix.

Step 4: Mix the Garlic Butter

• Action: Use a fork to mash and stir the ingredients together until they are thoroughly combined and the mixture is relatively smooth. Taste a tiny bit (if you’re comfortable doing so) and adjust salt if needed.
• Photo Description: Shows the same small bowl, but now the ingredients are fully mixed into a creamy, pale yellow butter speckled with green parsley and minced garlic.

Step 5: Spread the Garlic Butter

• Action: Place the two bread halves cut-side-up on a baking sheet. Using a spatula or butter knife, spread the garlic butter mixture evenly and generously over the entire cut surface of both bread halves, reaching all the way to the edges.
• Photo Description: Shows the two bread halves lying cut-side-up on a baking sheet. A hand is using a spatula to evenly spread the prepared garlic butter mixture over one of the halves. The other half might already be covered.

Step 6: Add Optional Cheese (If Using)

• Action: If making cheesy garlic bread, sprinkle the grated Parmesan cheese evenly over the top of the garlic butter on both bread halves.
• Photo Description: Shows the garlic butter-covered bread halves on the baking sheet. A hand is sprinkling grated Parmesan cheese from a small bowl over the top.

Step 7: Bake the Garlic Bread

• Action: Place the baking sheet with the bread into the preheated oven.
  • For Crispier Bread: Bake for 10-15 minutes.
  • For Softer Bread: Loosely tent with foil, bake 10 mins, remove foil, bake 3-5 mins more.
  • Look for melted, bubbly butter and golden brown, crispy edges.
• Photo Description: Shows the baking sheet with the garlic bread inside the lit oven. The butter is visibly melted and bubbling, and the edges of the bread are turning a light golden brown.

Step 8: Rest Briefly

• Action: Carefully remove the baking sheet from the oven using oven mitts. Let the garlic bread rest on the baking sheet for 1-2 minutes. This makes it slightly easier to handle and slice.
• Photo Description: Shows the baked garlic bread, golden brown and bubbly, sitting on the baking sheet which is resting on a heat-proof surface or stovetop. Steam might be gently rising.

Step 9: Slice the Garlic Bread

• Action: Transfer the garlic bread loaves to a cutting board. Using a serrated knife or a sharp chef’s knife, slice the loaves crosswise into individual servings, typically 1-2 inches thick.
• Photo Description: Shows the two halves of baked garlic bread on a cutting board. A knife is cutting through one of the halves, creating individual slices. A few slices might already be cut.

Step 10: Serve and Enjoy!

• Action: Arrange the warm garlic bread slices on a platter or in a basket. Serve immediately while it’s warm, buttery, and delicious! Garnish with a little extra fresh parsley if desired.
• Photo Description: Shows a basket or platter filled with freshly sliced, steaming garlic bread. The edges look crispy, the center soft and buttery, perhaps with a sprinkle of fresh parsley on top.