Sisilia Recipe Reviews (Pg. 1) - Allrecipes.com (13495403)

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Slow Cooker Maple Country Style Ribs

Reviewed: Jul. 16, 2011
This is fantastic! It's a hit every time and so easy to make for a crowd. I use gluten-free soy sauce for those who have a wheat intolerance or are celiac. The best part of this recipe is that it's a cinch to jazz it up if you want to, maybe add a bit of red chile pepper flakes for some heat. Thanks for posting!
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6 users found this review helpful

The Best Banana Bread

Reviewed: Jul. 16, 2011
I'm very happy with this recipe. I have made a gluten-free version twice now and it has turned out delicious! I just use gluten-free all purpose flour instead. I don't use margarine so I used real butter and added 2 tsp of vanilla to the banana mix. I also followed other suggestions and used 1/2 c of brown sugar with 1/2 c of white sugar. I also just use whatever ripe bananas I have on hand, usually 2 or 3, instead of measuring it out. I've found that 45 min is ample baking time - 1 hr would be too long. This is a simple recipe that's a keeper!
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Chile Garlic BBQ Salmon

Reviewed: Sep. 7, 2010
This was fabulous! We didn't change anything in the recipe and it turned out fantastic. (Well, we did double the recipe but that was it.) We made it for a going-away party this past Friday and it was one of the first dishes to disappear. It's definitely a keeper. It's simple, quick and delicious. What more could you ask for? We may try making it with gluten-free soy sauce next time for the sake of our friends who have Celiac but that would be the only modification. Thanks so much for posting this recipe!
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Thai Chicken Curry in Coconut Milk

Reviewed: Sep. 7, 2010
This was pretty good. I agree with some of the other reviewers that it tastes like something is missing even though I seasoned the chicken with salt and pepper prior to adding it to the skillet and used 1 tbsp of curry paste instead of just 1 tsp. As well, I added the coconut milk at the end of sauteing all the other ingredients to really season the chicken. I served this over basmati rice and had to jazz it up with hot mango chutney. It was a good base but I think next time I'll have to increase the spice factor, maybe add more lemon juice and zest, and increase the curry paste used. I'll also try using regular coconut milk next time as I think it'll taste creamier. This is not bad but does need some tweaking to boost the flavour.
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