Julia Roehrich Recipe Reviews (Pg. 1) - Allrecipes.com (13313253)

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Julia Roehrich

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Vegetarian Stuffed Red Bell Peppers

Reviewed: Jan. 21, 2013
I didn't have everything, but substituted parsley with fresh cilantro, lime, for lemon (I have a tree)...I didn't have tomato or mint, and used a NY apple variety...but I added Flaxseed which is like a bread crumb texture Toasted slivered almonds---the crunch really added a lot and some cayenne for heat. Delish! I had left over stuffing that I can mix with green beans tomorrow night :-)
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Chicken Tikka Masala

Reviewed: Jul. 25, 2011
This was so yummy. Had to ignore the 4-tablespoons of salt. I used 1-1/2 tsp of sea salt in the marinade and 1-tsp in the sauce. I also substituted half n half for the heavy cream. I grilled some Roma tomatoes on the stovetop with the chicken. Definitely a keeper. Grilling makes all the difference. I have a stove top non-stick grill that I have never used for chicken. I cooked the chicken and rice first, set aside, and cooked the sauce--- even after the add'll 20 minutes for the sauce and the sautéing of the chicken, everything came out perfect! I think it made the chicken hold the juices in a little longer.
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Italian-Style Baked Crispy Chicken Breasts

Reviewed: Jun. 9, 2011
I'm going five stars. I marinated in lemon pepper marinade. I substituted the mayo with plain Greek yogurt and cut the lemon zest in half. Used lemons from my tree and rosemary from the garden. Simple, easy to prepare in advance, and the dipping sauce can be used for other recipes. It's a keeper!
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Marinated Baked Pork Chops

Reviewed: May 25, 2011
Awesome. I marinated the pork chops in a store bought garlic lemon marinade for about an hour. I added a squirt of chili sauce to the sauce to give it the perfect kick. I flash browned in a cast iron skillet (no more than 2 minutes on each side). I poured half the sauce over the chops and covered with foil for the 30 minutes. Took out the chops, turned them over and added the remaining sauce and put it back in the oven for 20 minutes. Made more sauce with the no oil and replaced all the ketchup with chili sauce. Steamed artichokes and green beans. After the 20 minutes I removed the chops and threw them back in uncovered on broil for 2 minutes. I poured the remaining sauce lightly on the plate and placed the chops on while I prepared the rest of the veggies. It turned out so tender. Definite go to! I also baked sweet potatoes while preparing the chops and when I took them out before broil they were perfect.
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Roasted Red Pepper Tapenade

Reviewed: Feb. 6, 2011
So easy and delicious. Looks a little deceiving.
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26 users found this review helpful

Tomato and Mozzarella Bites

Reviewed: Feb. 6, 2011
So yummy and easy.
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16 users found this review helpful

Slow Cooker Moroccan Chicken

Reviewed: Aug. 17, 2010
This was pretty good. A little sweet for me, I may have left out the apricots had I known. However, I offset it with some spicy chili rooster sauce and put a little crushed red pepper in with the sauce.
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6 users found this review helpful

Dijon Crusted Halibut

Reviewed: Feb. 28, 2010
LOW CALORIE OPTION WITH THE SAME TASTE.... I SUBSTITUTED THE MAYO AND THE HORSERADISH WITH A WASABI FINISHING SAUCE AND REDUCED THE AMOUNT. I OMITTED THE BUTTER AND USED THE REMAINING LEMON TO SQUEEZE OVER THE TOP. I ALSO ADDED A SMALL AMOUNT OF CHOPPED PINE NUTS AND FRESH CHOPPED GARLIC TO THE SPREAD. I SERVED WITH ASPARAGUS GRILLED IN THE OVEN FOR 15 MIN NEXT TO THE HALIBUT...JUST LIGHTED COATED WITH OLIVE OIL SPARY, SEA SALT, AND FRESH BLACK PEPER. ALSO SERVED WITH A WHOLE WHEAT LINGUINI PESTO. GREAT COMBO THAT I'M SURE DR. OZ WOULD APPROVE :)
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Chicken Enchiladas

Reviewed: Dec. 1, 2008
I made this tonight...it was really good but next time I will add a half jar of chili powder to the chicken to give it more of a kick. It was a little flat for my taste.
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14 users found this review helpful

 
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