Lois Lane Recipe Reviews (Pg. 2) - Allrecipes.com (1698193)

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Chicken Wraps

Reviewed: Jan. 27, 2003
I made these for a party & everyone said they loved them. Funny, one person actually thought they were bacon-wrapped scallops even after she ate them! My husband liked them very much also, which is always a plus. I didn't have parchment paper to bake them on, just tin foil, and so there was a lot of grease from the bacon. It might not be a bad idea to brown them in a pan first, drain on paper towels and then bake to finish.
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424 users found this review helpful

Lemon Chicken III

Reviewed: Jan. 25, 2003
A great recipe for lemon lovers like me! But I have to agree that marinating for a couple of hours in the straight lemon juice is plenty. Overnight would be overkill and probably just about disintegrate the meat! Make sure you do use fresh lemon juice, as it imparts nice fresh flavor. One point to note: browning the chicken takes nowhere near 15 minutes - about 5 minutes is right. Adding the lemon slice & parsley is great too. I've made this twice now; once with the brown sugar (only about 1 tsp. for 3 breasts though) & once without. I don't really notice a big difference, but I guess it adds a nice touch. The sauce at the end is also very good over rice.
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87 users found this review helpful

Steak Diane

Reviewed: Jan. 21, 2003
I think Steak Diane could be prepared much better than this recipe calls for. First of all, frying strip steaks in butter produced a rubbery consistency. I would grill the steaks until desired doneness, then make Diane sauce with mushrooms & pour over. And this sauce wasn't any good either. It was sour and not in a good way. I would look elsewhere for a good Diane recipe.
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38 users found this review helpful

Chicken Scampi II

Reviewed: Jan. 17, 2003
My husband really liked this, and usually he doesn't make much comment on meals. I did many things suggested by other reviewers: added more lemon juice, put garlic in a little later, added broccoli. I didn't have much sauce at the end for pouring over pasta, but that could be because I cooked it longer to ensure chicken was done. (I used chicken tenders.)
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3 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Jan. 17, 2003
I should qualify my rating by saying this just wasn't for us. We like food with flavor. If you enjoy bland food, you would like this dish. I used the spices very liberally and it still tasted extremely mild.
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2 users found this review helpful

Chicken and Turkey Marinade

Reviewed: Jan. 13, 2003
I had to substitute dried herbs instead of the fresh, so my marinade was a little different from the recipe as posted. Still, it had kind of an odd flavor. The flavors didn't really seem to harmonize. It was Ok but not especially good.
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2 users found this review helpful

Red Wine Flavored Beef

Reviewed: Jan. 1, 2003
I thought this recipe was a good basic idea, but needed some more flavor added. So to the red wine & onion soup mix I added dried rosemary, dried parsley, celery salt, worcestershire sauce, and a few whole cloves of garlic. I thought it came out pretty good, but my husband actually raved about it, which he rarely does.
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17 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 31, 2002
This was good but needed some help. First of all, do cut chicken breasts into pieces & pound thin. Second, don't double the lime juice unless you want it sour. Use 3 TBLSP first (juice of one small lime) and then taste-test the sauce, then adjust as needed. The sauce also could benefit from a little chicken broth added when you put in the lime juice.
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292 users found this review helpful

Dump Cake V

Reviewed: Dec. 30, 2002
This is great. I agree it's a bit on the sweet side, so tart pie cherries would be better, but I couldn't find them.
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2 users found this review helpful

Saltimbocca alla Pollo

Reviewed: Dec. 23, 2002
This is a VERY flavorful dish. (If you don't like salty, be sure not to add any salt, as the prosciutto is quite salty.) The resulting sauce was excellent over angel hair pasta. The sage really adds nice flavor.
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18 users found this review helpful

Asian-Style Pork Chop Bake

Reviewed: Dec. 20, 2002
This seemed to make too much marinade - so when the chops were baked in it, it didn't really thicken. I marinated the chops in it overnight and they did pick up a nice teriyaki/orange flavor, but in the end they tasted like they'd been basically boiled in marinade. If I made this again, I'd remove half of the marinade before baking, then during baking I'd spoon remaining marinade over the chops.
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18 users found this review helpful

Oven Baked Herb Chicken

Reviewed: Dec. 20, 2002
I expected this to turn out better then it did. I think maybe it was the flour, which really turned the butter/herb mixture into a PASTE! The garlic & herb flavor did come across, but I thought the coating's texture was strange. My husband thought it was good so I'm giving it 3 stars.
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6 users found this review helpful

Lemon and Potato Soup

Reviewed: Dec. 20, 2002
This was quite easy & a very satisfying soup. Mashing up some of the potatoes makes for a great consistency. I really appreciate a potato soup recipe with no milk or cream. And I love lemon, so this is an ideal recipe in my book! The only thing I may do differently next time is add some scallions. Thanks for a great soup!
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8 users found this review helpful

Rosemary Chicken

Reviewed: Dec. 17, 2002
This was fairly good. I was looking for a way to use cajun seasoning and this was a pretty good idea. It just didn't taste quite the way I expected. I did sautee the onions first until golden brown, then put on top of chicken & baked. This recipe is decent but not great.
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5 users found this review helpful

Candie's Easy Potato and Onion Dish

Reviewed: Dec. 17, 2002
This is definitely NOT tasty. It is perhaps the most bland dish I've ever made. I even added spices to liven it up & it still tasted like nothing. I guess if you like bland, tasteless food this one's for you, but otherwise skip it!
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1 user found this review helpful

Balsamic Mushrooms

Reviewed: Dec. 16, 2002
This is a flavorful way to make mushrooms as a side or appetizer. Careful with the garlic, as it can brown easily. Also, not good for those who aren't thrilled about vinegar, like my husband.
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7 users found this review helpful

Brown Rice

Reviewed: Dec. 16, 2002
This is a very flavorful way to make plain white rice. The only change I make is skipping the basil.
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2 users found this review helpful

Leftover Roast Chicken Soup

Reviewed: Dec. 16, 2002
This is a handy recipe when you have a leftover chicken carcass, but it does need to be livened up. I add chicken boullion, poultry seasoning & whatever else I feel like. But a good basic soup.
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38 users found this review helpful

Chicken Marsala

Reviewed: Dec. 16, 2002
This is a pretty good version. I think it might be a little better if the mushrooms were sauteed a little first. It seems like a lot of alcohol when you add the wine & the sherry, but it tastes fine. I did add flour to the sauce at the end to thicken which helps alot.
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1 user found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Dec. 13, 2002
This is tasty - follow as recipe directs, I added an extra lime as other reviews suggested but it was overkill. I marinated for 6 hours and the flavor was plenty strong. I cooked the cubes in a rotisserie about 20 min. at 465, great in the winter instead of a grill.
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1 user found this review helpful

Displaying results 21-40 (of 61) reviews
 
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