Vegas4Aces Recipe Reviews (Pg. 1) - Allrecipes.com (11921231)

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Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 8, 2013
One word: Freaking Good! OK, that's 2 words. This is a very, very good banana nut bread, possibly the best recipe here or elsewhere. But, but...I had to change it a little to suit my preference! In the past, I have made many, many different type and never seemed to get it to the right density, consistency, as the way I want it. This one came close! So, instead of using all purpose flour, I used yellow cake flour (like Swan Down or Hines...) and let me tell you, it made a big difference. Very moist with the right density and very good on the next day (if you can wait that long). I also add half a teaspoon of cinnamon, but no vanilla. This is much better than the dry-log banana bread at Starbucks. Enjoy!
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Simple BBQ Ribs

Reviewed: Nov. 23, 2011
Hmm...Boiled ribs? Sounds a little strange. Has anyone here tried both Scott Hibbs and Lloyd Rushing's recipe? Looks to me like these are 2 best BBQ ribs here.
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Spanish Flan

Reviewed: Sep. 27, 2010
I made flan before, many times and using almost the same recipe as this one, but with 8 whole eggs and it always came out tasting great. I did try this recipe last week, and it came out very, very sweet. But the texture was great. I think cutting down the condensed milk down to 2/3 will be just right. I used Borden and wondering if different brand has different amount of sweetness.
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Golden Rum Cake

Reviewed: Jul. 3, 2010
Great recipe. I have never tried the Tortuga rum cake, but I guess this is as good as it gets. I used the butter yellow cake mix with the included pudding and Myers's Dark Rum for the cake and Malibu Coconut Rum for the glaze. I also caramelized my walnuts and added raisins that have been soaked for at least 3 hours in the rum (folded into the batter). The cake needs to be refrigerated overnight for the glaze to harden. Otherwise, the cake'd be too mushy. The time also allows the rum to mellowed out a little. But the end result's just awesome. All the rum cake recipes here are pretty similar. Modify if need to, to your taste. I think adding the rum soaked raisins and caramelized the walnuts with white or yellow sugar adds a lot of dimension to an already great recipe. Thank you for sharing------ 1) Use dark rum like Myers' or Tortuga Gold. 2) Half cup of rum for the cake is just right. But use flavored rum like Malibu Coconut rum for glaze if you find the regular rum is too strong for your taste. 3) Make the glaze per recipe. Don't cook it too long or use corn syrup to thicken it. The cake will absorb everything and the glaze will harden to the right consistency after refrigerated overnight. This step is very important. 4) Use all the glaze. It won't be too much. 5) Take the cake out. Pour 1/3 of the glaze into the pan. Put the cake back in and brush the rest of the glaze onto the cake. Just let it drips down the cake. 6) Caramelized the nuts. You will like it!
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Sam's Famous Carrot Cake

Reviewed: Apr. 7, 2010
Man, I don't know what has happened. I followed the recipe exactly and my carrot cake turned out so wet and not cooked in the middle. Not a carrot cake like at The Cheese Cake Factory at all. Not like any other for that matter. Don't know if draining the pineapple and squeeze out the carrot would help. The frosting turned out great, though. Where did I go wrong???? With so much other fruits in the ingredients, I was afraid that it would turned out like a fruit cake. But never had the chance to taste it-I threw the cake in the trash can---------------------------------------------------------------------------------------------------------------- Update: I baked another carrot cake, using the Cheesecake Factory cheese cake/carrot cake recipe elsewhere on the web., and it turned out absolutely great. Comparing the ingredients to this Sam's Carrot Cake and the difference is the 3/4 cup buttermik. I did increase the baking time to another 20 min. or so, but apparently, that didn't help. No other carrot cake recipe called for this buttermilk. This, along with the pineapple, I think is just much too much liquid in the cake.
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