Chef #647466

"I used only all-purpose flour with great results. Although the flour seemed like too much, after proofing, it was fine. I also cut the dough with my doughnut cutter. The holes were baked separately as "pretzel bites" for 4 min. I took the "doughnuts, stretched the circle larger and twisted into the shape of "8" before dipping in the solution. ..."

Jan 24, 2012 on Food.com

"I used only all-purpose flour with great results. I also cut the dough with my doughnut cutter. The holes were baked separately as "pretzel bites" for 4 min. I took the "doughnuts, stretched the circle larger and twisted into the shape of "8" before dipping in the solution. So easy! Also, I put left-overs into a freezer bag and froze until nee..."

Jan 24, 2012 on Food.com

"I give this 5 stars because of the boiling procedure which make the best seeds to eat. It crisps the shell making it convenient to eat the seed with or without the shell. I've made a few different times. Usually they get too done, almost burnt. I did lower the temp and cooked about 45 min. this last time which was best for me. I do realize ove..."

Oct 16, 2011 on Food.com

"I made this last night and dh, 6 yr. old & I loved it. The mushrooms made the sauce's awesome taste! I had 2 big chicken breasts that I sliced in half, split 3 thin slices of bacon, added 2 cloves of garlic, added an extra tablespoon of butter, and subbed 1% milk thickened w/about a t. of cornstarch for the cream. (My cream had gone bad.) I also u..."

Oct 1, 2011 on Food.com

"I have made this twice. The first time I added about a cup extra of flour in the dough, completed step 10, rolled in plastic wrap & stored it in the fridge. The next day I cut half into rolls and baked with excellent results. (6 rolls per 9X13 pan - be sure to raise a second time.) The final six I baked the third day. I wouldn't recommend this ..."

Sep 30, 2011 on Food.com

"I smile when people tell me how much of a chore lasagna is to make, especially when they compliment me on this recipe. I have been making this for years also. I think the recipe came from a Martha Gooch lasagna noodle box. I usually use the cheapest store brand noodles with great results. I've learned that the more "goodies" you add to the sauc..."

Sep 18, 2011 on Food.com

"This is good, but I had to make tweaks to improve it to my taste. I used chocolate INSTANT pudding. The coffee was a good amount, but the amount of pudding didn't offer enough taste. After several trial cups, it tasted best with 3 heaping 1/2 t. of pudding, so I'm guessing I used about 1 tablespoon. In one glass I added 1/8 t. of dark cocoa for..."

Sep 16, 2011 on Food.com

"I tried this recipe right after eating store bought spread. This was just as good if not better. Make it a day or so in advance for stronger flavor. It's great to take in your picnic basket on wine trips. Good recipe, Anovamom. Update: I never have whipped cream cheese on hand so have always used a block plus 2 T. milk and whip with a handmix..."

Sep 14, 2011 on Food.com