Julie Profile - Allrecipes.com (18450687)

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Recipe Reviews 6 reviews
Chicken and Sun-Dried Tomato Bruschetta
Your recipe inspired me to make this stuffed chicken version and it was amazing!! We're on the 17 day diet and not eating breads, so here's what I did. I marinaded the chicken in fat free italian dressing for a few hours, then pounded it out to a thin, even thickness (to be stuffed) - discard remaining dressing. Mix together 1/2 a package of thawed frozen chopped spinach, 1 package feta cheese (I used tomato basil), 2-3 big tablespoons of sun dried tomatoes in olive oil, a little pinch of parmesan and drizzle of fat free italian dressing to coat. Place in the center of the chicken. Roll up. Secure with toothpicks. Sprinkle with salt and pepper and a little fat free mozzarella. Bake at 350 for 45 minutes in lightly sprayed 9x13 pan. Baste once with juices and turn to broil the last 5-8 min for color. F.A.N.T.A.S.T.I.C!!!!! Thanks for the idea! We will definitely make again!

3 users found this review helpful
Reviewed On: Feb. 29, 2012
Cindy's Country Style Creole Pork Roast
I did not follow your recipe, but used it as a guide and it turned out great! I'll share what I did with my limited ingredients and will try your recipe to see how it differs. I was looking for a crockpot recipe for a pork sirloin tip roast. I cut up 1 onion into chunks and put them in crockpot, along with 2 slices of raw applewood bacon (what I had), about 1.5 tablespoons of cajun seasoning, 1 tablespoonful chopped garlic, some Tastefully Simple Bell Pepper dip mix (I didn't have any peppers), a little water and the roast. I cooked it on low for an hour and then switched it to high for the next 3-4 hours until we were ready to eat. It was very good but did seem a little drier than I'd like (maybe it was the high setting), but dousing the meat in the juices was great. I think next time, I'll thicken up the juices to use as a gravy, but the flavor was amazing! Nice to do something different and I'll definitely do this again! Nice job!!

3 users found this review helpful
Reviewed On: Oct. 21, 2011
Irish Chicken and Dumplings
Great recipe! I made this for the first time last night (actually started it mid-day) and it was wonderful! I followed the recipe for the most part but did use frozen chicken breasts (turned out just fine) and added parsley and cayenne pepper (just a dash each) to add a little more flavor. I also added a little extra water after it had been cooking for quite awhile - seemed thicker that what I was looking for. I too would recommend cutting up the veggies into smaller pieces and the biscuits were amazing! Don't need that many - didn't all fit in my heavy wide pot. Anyway, I personally have never loved veggies so much as in this dish and my 1.5 year old picky eater LOVED the veggies and biscuits too! I think I cooked it longer because the potatoes didn't cook as fast. Next time we make this, we'll cut into bite size pieces and try it with 1/2 chicken broth and 1/2 water. Thanks for the recipe Clairellen!!! Yummy!!!

1 user found this review helpful
Reviewed On: Sep. 27, 2010

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