I LOVE these pretzels. Almost to the point where's it's kinda sad. I've nearly stopped baking other breads in favor of making these pretzels, because they're just absolutely delicious with honey mustard sauce (and by themselves). As breads go, they're not difficult to make, and biting into a warm, buttery pretzel is quite a pick-me-up when I'm feeling down. :) I DO typically cut the sugar in half, as I'm more of a non-sweet pretzel fan, but I've tried it the other way, and the sweetness is not overpowering. Five stars.
These were absolutely delicious. Even my mother, who has always hated the English muffins we bought in the store, loved these (she put butter and sprinkled onions over one still warm from the griddle-mmm.) I wanted to make mine with half whole wheat and half all-purpose flour, but I wound up using three cups whole-wheat and only one-plus all-purpose, since I could tell while forming the dough that six cups were going to make the dough far too dense. They were still wonderful, and they look beautiful! Thanks for the recipe.
I made these once before with very sub-par results (I suspect I didn't use enough oil in the pan), but my family wanted hash browns today, so I tried them again. OMG. It's past 2:00 in the morning right now, and I'm STILL getting hungry just thinking about them. Luckily, I already ate them. :) One thing I think may have helped this time is skipping the rinse portion. We had already washed the potatoes thoroughly, so after grating them I merely squeezed out excess moisture and mixed in the other ingredients. To die for.
I loved this! I'm a HUGE avocado fan (love them in guacamole, smoothies, and perhaps most of all plain), so I made this dessert over the summer but forgot to review it. It was delicious, very fruity due to the lemon juice, but with that rich avocado undertone, and that's my kind of dessert. And it was definitely one of the easiest, quickest desserts I've ever made. As other reviewers suggested, I added in some cream cheese. However, I think I would have preferred it had I simply followed the original recipe. Next time, I'll leave out the cheese. Thanks!
I can't rate this in comparison with Chinese restaurant-style soup, since I only tried that sort once and was turned WAY off by the fried-egg, yolky flavor. THIS, however, is a very nicely textured, good soup perfect with hot bread on a cold day. I only gave the recipe four stars due to the difficulty I have in getting the soup to thicken as it should. I note the recipe states the chicken broth should be cold when I mix it with the cornstarch, so perhaps that's my problem (I usually don't refrigerate unopened canned broth, only the broth I make myself). I plan on making this again soon.
I make this bread a lot to accompany soups. The recipe, in my opinion, needs no alteration. I see that many other reviewers add more eggs than called for here, but I have never done so and have always found the bread delicious. I generally omit the egg topping, so as to conserve on eggs, and poppy seeds are not an ingredient I keep on hand. Therefore, in place of your topping, I simply stir up some olive oil, honey, and black pepper and brush that over the top, rendering it crunchy and slightly sweet. Thanks so much for the recipe.
Oh, wow. I had this in my recipe box for a long time and had almost decided not to make it. However, I finally had some balsamic vinegar on hand, and I am SO GLAD I tried this. I followed the recipe, only I didn't have any fresh rosemary, so I used dried. This is crazy delicious. I didn't think there was too much vinegar at all. I've been eating this on toasted herb bread.
Wow, this was really good, and ridiculously easy. I'm not sure exactly how much garlic I put, but it was probably more than one clove, because I'm a garlic fan. Same with the black pepper. I served it with linguine and would certainly make it again.
Mmmm this is good. We made ours with a 12 oz pack of frozen raspberries, and it turned a really nice deep pink color, sorta magenta. We're eating it right now. :)