BlueHealer Profile - Allrecipes.com (11763375)

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BlueHealer


BlueHealer
 
Home Town: Deer Park, Washington, USA
Living In: Roseburg, Oregon, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Low Carb, Healthy, Dessert
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Recipe Reviews 4 reviews
Cajun Spice Mix
I ran out of the store and bought version so I thought I would give this a try, and it turned out very nice. I needed it to spice cake baby lima beans and everybody enjoyed it. Thanks for sharing!

1 user found this review helpful
Reviewed On: Jan. 19, 2015
Jalapeno Bread II
Made this bread 7/24/14 using the dough setting and baked it in a Spring-Form Pan. Since I really like Jalapenos, I used 5 Jalapenos sliced thick, (the bread machine broke them down for a nice distribution) & added 2 Tbs. real butter. This bread turned out moist, chewy and delicious! This is a no fail go-to recipe! Thanks for sharing.

1 user found this review helpful
Reviewed On: Jul. 25, 2014
Burger or Hot Dog Buns
I made this recipe tonight for the first time. I did make a few adjustments to the original recipe. I used an additional 1-teaspoon of yeast, and I increased the sugar to 4-tablespoons. I used real butter, which added to the amazing flavor of the bun. I made the dough in my bread maker as suggested by another user. In addition, I want to share several tip to you make the perfect bun. (1) If you do not have a scale to weigh each dough ball, use a 3/4-cup to portion your dough. (2) To proof your dough (make it rise), use the “warm” setting on your oven. Before you begin making the dough, set your oven to warm on its lowest temp (mine is 145), when you get to the portioning of the dough step, turn off the oven, it will be the perfect environment for proofing for the 30 minutes required in the recipe. (3) After the 30-minute proofing time, take the dough out of the oven and preheat the oven to 400. (4) I put my buns on the top rack to keep them from burning on the bottom,. Allow them to cool and be prepared to make your burger as soon as the cool. My wife and son both said the never had a fresh hamburger bun and never want a store bought one again. Thanks for the recipe!

2 users found this review helpful
Reviewed On: Dec. 30, 2012
 
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