Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper, and cayenne pepper in a gallon-size resealable bag; seal and gently shake to mix oil with dry ingredients. Add pretzels and seal bag; shake to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in the bag for 30 minutes. Shake bag and marinate another 30 minutes. Transfer pretzels to a paper towel-lined baking sheet to dry.
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
In a bowl, mix the vinegar, stock, oil and a pinch of salt, pepper and sugar. Mix with the cabbage then cover and set aside for about 20 mins.
Meanwhile, fill the pretzels with a slice of cheese, radishes and 1/3 of the chopped parsley.
Add the onions, pepper and remaining parsley to the cabbage mixture and serve with the pretzel sandwiches.
ine a baking sheet with parchment paper.
PRETZELS:
Combine warm
>for 3 minutes.
Add the flour and butter and mix with
oasting pan add the pretzels, and spread the pretzels out evenly in
o 9x13x2-inch baking pan with non-stick spray.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
ixture over, repeating for second pan.
Cover with foil and bake
ombine wet ingredients with dry and knead dough for about 10 minutes
Spread out pretzels on 2 waxed paper covered
Preheat oven to 200 degrees.
In small bowl, mix together oil, dressing mix, garlic power and cayenne pepper. Use a wire whisk or fork to mix throughly.
Dump pretzels out on a large baking sheet that has a raised edge. Spread pretzels into a single layer.
Drizzle oil mix over pretzels. Toss the pretzels with hands to be sure all are coated.
Bake in 200 degree oven for 90 minutes. Stir with spatula every 30 minutes.
Preheat oven to 350\u00b0.
Mix together dry pack of Hidden Valley Ranch dressing and oil.
Add garlic powder and stir well.
Break into bite size pieces the pretzels.
Add pretzels to mixture. Stir well to coat.
Let sit in mixture for 15 minutes.
Bake at 350\u00b0 for 7 to 8 minutes on cookie sheet.
Turn pretzels with spatula and bake 7 to 8 minutes more.
pray the 2 baking sheets with the cooking oil.
Pour
In a large mixing bowl, soften the yeast granules in the lukewarm water, adding the sugar and salt.
When yeast has begun to bubble and foam (3 or 4 minutes), mix in the beaten egg and flour.
Mix thoroughly to form a soft dough.
Do not allow dough to rise. Immediately divide into smaller pieces and knead.
Roll and twist into desired shapes.
Place on ungreased cookie sheets, using a pastry brush, cover pretzels with egg wash and sprinkle salt.
Bake for 15 minutes at 400\u00b0 or until browned.
Mix moderately and sprinkle with awareness.
Bake in moderate oven of everyday life, using as fuel all grudges and past unpleasantness.
Cool.
Turn out onto platter of cheerfulness. Garnish with tears and laughter in large helpings.
Serve God, country and community.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Break pretzels into small pieces.
Melt margarine and add onion soup.
Stir and pour over pretzels.
Bake on cookie sheet at 250\u00b0 for 15 minutes.
Take out; stir.
Bake for 15 minutes more.
Combine Ranch mix, salt, garlic powder and oil.
Place pretzels in a 9 x 13-inch cake pan.
Coat pretzels with mixture.
Bake at 350\u00b0 for 5 minutes.
Stir lightly and bake 5 minutes more.
Cool and store in an airtight container.
Place pretzels in a 9 x 13-inch baking pan.
Mix remaining ingredients; coat pretzels with mixture.
Bake at 350\u00b0 for 10 minutes, stirring gently after 5 minutes.
Cool and store in an airtight container.