debram Profile - (15125175)

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Recipe Reviews 6 reviews
Quick and Easy Refried Beans
I used this a base recipe but I don't think it was too far from the original so I thought it would be okay to review it. I used all organic ingredients and it's much cheaper to make these than to buy canned organic refried beans. I used one can of pinto beans and one can of black beans (both undrained) because I like the combination. I used lard instead of oil and sauteed a quarter cup diced onion and 1/2 of a 4 oz jar of homemade diced chilis in it (along with the garlic). If I used oil, I would use olive oil instead of canola because of the issues with conventional canola (GMOs and pesticides). I thought 1 tsp cumin would have been too much so I used 1/2 tsp. I also cut the chili powder to 1/2 tsp because I was using diced hot peppers. I added 1/2 tsp Mexican seasoning (from Mountain Rose Herbs) and a few shakes of onion powder and garlic powder. I didn't use lime b/c I don't keep it on hand. I would use it if I had it. I added some fresh-ground black pepper, but that was totally unnecessary as these beans turned out pretty spicy. It bites in the back of the throat. Lol. I pulsed it with my stick blender after the beans had simmered for 5 minutes (with the lid on), and kept it a little chunky. I then simmered for about 10-15 minutes (stirring often) and turned the heat off when they still looked a bit soupy because I know that hot refried beans thicken up when cooled. I would definitely recommend this recipe over canned refried beans for the cost factor.

1 user found this review helpful
Reviewed On: Jan. 20, 2015
To Die For Blueberry Muffins
The instructions to mix it are discombobulated. The batter is too thick. Too much baking powder. There's no vanilla. The topping was a mess. It was spongy and mushy. Too much cinnamon. The baking temp is too high.

3 users found this review helpful
Reviewed On: Nov. 1, 2014
Best Brownies
I've been making these brownies for 12 years and have never had them come out cake-like. If you want a denser texture then don't use an electric mixer at any stage (and only stir in the dry ingredients until they're just wet). Make sure the melted butter is cooled before adding the eggs, too. I whisk the dry ingredients together in a separate bowl and add that mixture to the mixed wet ingredients. If you *want* a lighter-textured brownie, use the electric mixer and don't melt the butter--just have it softened. Unless you need so much sugar in a brownie that your teeth hurt, you can skip the frosting and just add 1/2 cup nuts or chocolate chips. I've never used the frosting (I add chopped pecans or walnuts) and still find them to be a bit too sweet. I think 3/4 cup is plenty (maybe b/c I use organic unrefined sugar). I grease my 8x8 glass pan and line it with unbleached parchment paper to make it easier to get the brownies out. For denseness, I slightly underbake them (toothpick still a bit wet). After 15 minutes out of the oven, I lift the brownies out of the pan using the liner as handles and leave them to cool completely on a rack. Then I flip the whole thing over onto a large cutting board and peel the paper off. I cut from the bottom, just as it lays, which prevents the top from cracking and caving in when I cut. Using a chef's knife, I start with a center cut to make 2 equal sections and then cut the two halves in half lengthwise and repeat on the adjacent side.

5 users found this review helpful
Reviewed On: Mar. 18, 2014

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