gracemliu Recipe Reviews (Pg. 1) - (15783761)

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Hawaiian Sweet Bread

Reviewed: Nov. 5, 2011
Didn't have potato flakes, so subbed with potato starch. Went with the suggestion to use more pineapple juice, so nixed the water. My dough was super sticky. Had to add a bunch of extra flour in order to handle it. Used 1/3 of the recipe to make 9 rolls in a round 8 inch pan. It browned fairly quickly, so had to cover with foil for the last 5 mins. In total, baked for 25 mins or so. It smelled great while baking and when I took them out of the oven. However, the texture was similar to that of corn bread. I was expecting a light and fluffy roll. Maybe it turned out this way because I added too much extra flour? Or was it the potato starch substitute?
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Sam's Famous Carrot Cake

Reviewed: Jan. 16, 2012
When I made this, I got a very watery batter. Thus, when I stuck it in the oven, the cake did not rise with a round top like most cakes do. It tasted fine, but it was pretty ugly.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 25, 2012
Solid pecan crusted salmon recipe. I ended up with excess crust though. Would do 3/4 of what's prescribed next time. Also, would perfer a higher pecan to bread ratio. Maybe 2:1 instead of 1:1. Had excess honey mustard as well. Probably half would be sufficient. Served this with steamed broccoli and homemade sweet potato fries. Went well together.
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Jalapeno Corn Bread

Reviewed: Oct. 29, 2013
I followed this recipe pretty closely and it was a disaster. Most of the liquid sank to the bottom while baking. What did I do wrong? I found the batter to be considerably more runny than most cornbread batters. Not enough cornmeal? Also, I found it to be too salty. Maybe 1/2 the prescribed amount of salt would've been better.
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