John Robert Recipe Reviews (Pg. 1) - (16378120)

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John Robert



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Chicken Soup

Reviewed: Dec. 14, 2012
It's a great base to tweek it to your taste.I used 2 1/2 cups of diced cooked left-over chicken, 2 cups water and 2 cups of chicken broth, 2 cups carrots chopped, 4 diced garlic cloves, 2 med diced white onions 2 med. diced potatoes 1/3 diced red pepper, 2 diced cellery stalks, 2 Tbsp brown sugar,1 1/2 Tbsp Worcester sauce, a big thumb sized peeled and thinly sliced ginger , 1 Tbsp of Chineese 5 spice, 1 cup of small elbow pasta.....;I sauteed onion and garlic in oil and butter mix, added cellery and when the carrots and potatoes had boiled for 10 minutes added them to the onions and garlic. Then added all other ingredients except pasta.When I felt everything was ready, I added the "el dente" pasta. Poured all into a cooking pot,(Dutch Oven) and simmered a little while, till the pasta was "just Right" and served......Got RAVE reviews....Bon Appetit, ...John
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Mall Pretzels

Reviewed: May 15, 2011
This is the best ``Soft Bavarian Pretzel`` (Mall Pretzel) Recipe, that I have found. I make them commercially, so I make several batches ahead of time, freeze them in roomy Zip-Lock bags. One pretzel dough per bag. Date them. Dont take out the air before zipping the bag shut. And then, VERY IMPORTANT, take them out the night before you need them. We start selling the pretzels at 9;00am. I want my pretzels to be fresh, so I get up at 3;30am to start baking them. The dough is ready to shape into pretzels at that time. The dough shoould not be frozen for more than a week or so. I usually bake them after they have been frozen for only a couple of days. I also use a scale to make sure they are all equal. I bake them at 425 F., put the timer for 8 minutes and then start monitoring them. You often have to move the trays around for the pretzels to all cook evenly. I use parchement paper, because I dont want the taste of a pan spray on the pretzels. Enjoy
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