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Buttery Soft Pretzels

Reviewed: Jul. 17, 2011
This is a great recipe! I followed the directions except I omitted all sugar (except for the sugar that is mixed with the yeast). If you don't want sweet pretzels, this is the way to do it. Also, 2 minutes before they were done baking, I brushed melted butter on them and put them back in the oven. A few things about making these... Roll them out really long (almost 1 1/2 feet) and roll them out in your hands starting at one end (with dough hanging) and working your way to the other end. It's almost impossible to roll them out on a surface. Also, I think that the dough needed about 1/4 cup more water (or more). Lastly, they need a bit longer than 8 minutes to cook in order to get browned nicely. Next time, I will try substituting some whole wheat flour for the all-purpose flour and maybe brush the pretzels with egg whites before cooking, because the baking soda didn't make the surface crackle (I assume that was the desired effect). It didn't effect the taste either though--they were great!
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Filet Mignon with Rich Balsamic Glaze

Reviewed: Aug. 28, 2009
I really do not understand why everyone likes this recipe...I wasted a perfectly good fillet mignon by soaking it in a glaze that made it taste like sauer braten--not impressed.
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The Witness

Reviewed: Aug. 25, 2009
I had this made for me by a bartender with peach snapps instead of peach vodka and it was delicious!
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