Lois Lane Recipe Reviews (Pg. 1) - Allrecipes.com (1698193)

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Lemon Chicken Soup II

Reviewed: Jan. 21, 2002
This soup is simple yet so delicious. The lemon makes the broth taste outstanding. (Use only fresh lemon juice.) If you like really tasty soup, then this is it. (And thanks for a rare soup recipe that doesn't use milk or eggs!) I poached the chicken breats in some chicken broth before cutting them up & adding them to soup. I added a little more rice than is mentioned. I used fresh spinach but I think you could easily use frozen & it would come out just as good.
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50 users found this review helpful

Chicken Breasts Pierre

Reviewed: Jun. 17, 2002
I tried this for the first time with company & all loved it. The chicken came out very moist, and the sauce is very flavorful. I added a can of mushrooms & used red wine instead of water.
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0 users found this review helpful

Easy Minute Steaks

Reviewed: Oct. 4, 2002
This recipe is a good idea but needs important adjustments. Water HAS to be added to the soup because otherwise it all dries up, plus the flavor is too condensed anyway. Also, I would suggest using a pan in which the meat just fits, so it will get the benefit of the liquid.
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12 users found this review helpful

Tasty BBQ Corn on the Cob

Reviewed: Oct. 4, 2002
This is a tasty alternative to the usual corn on the cob. Wrapping in foil as described works very well.
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1 user found this review helpful

Jay's Jerk Chicken

Reviewed: Oct. 4, 2002
It was rather time-consuming to prepare the marinade, and I expected to get amazing flavor in return. However, it tasted just OK, not very special for all the work.
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3 users found this review helpful

Roast Chicken with Thyme and Onions

Reviewed: Oct. 4, 2002
The onions were good, but the chicken was unremarkable.
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18 users found this review helpful

Tangy Chicken Breasts

Reviewed: Oct. 4, 2002
This is the EASIEST and MOST FLAVORFUL chicken marinade ever!!! I make it for company all the time and I always get asked, "How do you get the chicken to taste this good?" Then when I describe the marinade they can't believe it's that easy. I do, however, cut the amounts way down to just 1/3 & I add some fresh ground black pepper.
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23 users found this review helpful

Italian Wedding Soup I

Reviewed: Oct. 4, 2002
This is a GREAT recipe - I adjust just a little: I add some garlic powder to the meatballs, instead of escarole I use fresh spinach, instead of orzo pasta I use pasta rings, and instead of grated parmesan I use shredded(which comes in a tub) which melts beautifully on top!
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1 user found this review helpful

Greek Style Potatoes

Reviewed: Oct. 4, 2002
This is the best I've found - the real deal! My only adjustments: I do add a little extra lemon juice, and also some onion salt. The potatoes melt in your mouth!
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1 user found this review helpful

Potato Pouches

Reviewed: Oct. 4, 2002
I make this ALL the time. I try to slice the potatoes as thinly as I can so none will be underdone. I also use completely different seasonings: a dash of worcestershire sauce, garlic powder, seasoned salt, grated parmesan, or whatever I'm in the mood for!
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7 users found this review helpful

Garlic Red Potatoes

Reviewed: Nov. 5, 2002
This recipe needs a lot of adjustments. It calls for WAY too much butter, which makes the potatoes come out soggy with it. Also, the cooking time does need to be doubled to an hour. I personally thought there was too much garlic also. I won't make this again.
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1 user found this review helpful

Bev's Orange Chicken

Reviewed: Nov. 26, 2002
I read other reviews & therefore made adjustments to enhance the flavor of this. I added a little lemon juice to the sauce, and then marinated boneless breasts in it for a half hour before baking. I baked for 45 minutes and that was plenty of time. I put the chicken on a rack in the pan & basted frequently. By then end the rest of the sauce cooks away and would make a mess on the pan if it isn't non-stick. The chicken comes out quite good, nice for those who like orange.
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222 users found this review helpful

Roast Chicken with Rosemary

Reviewed: Dec. 1, 2002
This was just OK. I tried my best to zip it up, Squeezing lemon juice over the bird & adding the lemons inside the cavity along with the onions & rosemary. I basted frequently and roasted over 2 hours. It came out moist but not particularly flavorful. Still looking for a GREAT roast chicken recipe.
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1 user found this review helpful

Mushroom and Leek Soup

Reviewed: Dec. 9, 2002
This is a great mushroom soup with no cream!! It is quite simple and has a nice flavor. I used green onions as suggested instead of leeks as they are much easier to prepare. This isn't a real filling soup but is perfect as a first course.
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1 user found this review helpful

Mama's Ambrosia

Reviewed: Dec. 9, 2002
This is a reliable recipe for Ambrosia. Just adjust to suit your own tastes.
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10 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Dec. 9, 2002
This is like homemade Rice-A-Roni without the rice! We don't like basil so we skipped that, instead added leftover rotisserie chicken. This made it more of a main dish - otherwise would be a good side.
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5 users found this review helpful

Onion Pasta

Reviewed: Dec. 9, 2002
This is very good for onion lovers. I did need to add more chicken broth so it wouldn't all be soaked up by the onions. I like to have the "sauce" flavor all the pasta, not just the onions.
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4 users found this review helpful

Rosemary Sherry Pork Chops

Reviewed: Dec. 12, 2002
This is a flavorful recipe for pork chops. I did as a previous review suggested and reduced the sauce at the end & added a little butter. Then we spooned sauce over the chops at the table.
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3 users found this review helpful

Oven Baked Potato Wedges

Reviewed: Dec. 12, 2002
This is a unique way to make potatoes, which I'm always looking for. The seasoned bread crumbs have a great flavor - I just add some salt when they first come out of the oven. Very good.
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1 user found this review helpful

Garlic Chicken

Reviewed: Dec. 13, 2002
I got this exact recipe from a cookbook years ago, the only difference being melted butter instead of olive oil. Both are equally good. (Olive oil may be healthier.) This is dish smells fabulous while baking, and tastes fabulous for garlic lovers.
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1 user found this review helpful

Displaying results 1-20 (of 61) reviews
 
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