Recipes Included On This Page New York City Soft Street Pretzels Noodle Soup (Art's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New York City Soft Street Pretzels Recipe By :http://www.allsands.com/Food/Recipes Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water 1 package active dry-yeast 1 1/2 cups flour 2 tablespoons soft butter 1/2 teaspoon salt 1 tablespoon sugar 1 1/4 cup (additional) flour Combine hot water and yeast in a mixing bowl. When dissolved, add flour, butter, salt and sugar and beat for 3 minutes. Stir in additional 1-1/4 cup of flour and knead until dough loses its stickiness. Place in a greased bowl and cover, allowing to rise until dough has doubled in size. Punch dough down and divide into 12 equal pieces. With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled. Preheat oven to 475-degrees. Ready a solution of 4 cups water and 5 tablespoons baking soda. Mix together in glass or plastic bowl. (Do not use aluminum.) Dip pretzels into mixture and return them to greased sheet. Sprinkle with coarse salt and bake until browned, about 12 minutes. Cool pretzels on a wire rack after baking to prevent them from getting soggy. (Makes 1 dozen large pretzels) Formatted in MasterCook by Art Guyer Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art ; 26 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 72 Calories; 1g Fat (18.0% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 103mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Noodle Soup (Art's) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-06 Jun 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 6 slices bacon (turkey or your choice) -- finely hopped 1/2 cup sweet onion -- finely chopped 3 cups seasoned chicken broth 1/2 cup water -- more or less juice from half a lemon 1 teaspoon dried basil -- crushed garlic pepper (with salt) -- to taste 1/4 teaspoon celery seed 1 dash cayenne pepper 1 cup dried pasta -- your choice Heat a sauce pan until the rim is hot to the touch; add olive oil and heat for a minute or two. Toss in bacon and onion and shake and stir until bacon begins to brown and onions become translucent. Add remaining ingredients, except for pasta. Bring to a boil, reduce heat and simmer for 20 minutes (or so). Return to a boil add pasta and cook until pasta is done to your taste. Source : "Art Guyer" NOTES : Developed and prepared by Art Guyer Contributed to the FareShare Gazette by Art; 6 June, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 7g Fat (76.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.