Lois Lane Recipe Reviews (Pg. 1) - 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

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

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

Baked French Fries I

Reviewed: Mar. 26, 2003
These were actually pretty good, but I only give this recipe 3 stars since the time & temp are way off! Too hot & too long. I had to play with it a lot to save them from burning. Next time I will try them at 400 degrees for a half hour, and turn them halfway through.
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204 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

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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52 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Mar. 23, 2003
Although not jambalaya fans, this recipe was pretty good for us. We skipped the green pepper & celery, but added some ground thyme, as well as increasing amounts of worcestershire & hot sauce. This is very much a rice dish, so as long as you like rice you should be fine. When reheating you definitely need to add more chicken broth or it would be too pasty.
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44 users found this review helpful

Toasted Party Mix

Reviewed: Jan. 27, 2003
I made it with Wheat Chex, Cheerios, pretzels & peanuts. I poured the melted butter & worcestershire mixture over & then shook seasoned salt, celery salt, garlic powder & onion powder over all, each time I stirred. It had just the right amount of flavor.
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40 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

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

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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26 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

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

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

Easy Cajun Grilled Veggies

Reviewed: Jun. 3, 2003
This is very good for those who like spice. I grill them well, since I hate squash & zucchini "steamed." A nice way to add zip to the usual veggies.
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16 users found this review helpful

Roasted Vegetables

Reviewed: Dec. 13, 2002
What a great all-vegetable dish. I used all the veggies listed except peppers, and I added carrots & mushrooms. Do spray pan with Pam and stir often to prevent burning - but don't lower the temp as that is what produces carmelization & great flavor.
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14 users found this review helpful

Marinated Chicken Barbecue

Reviewed: Mar. 5, 2003
This is quite easy and results in a "different" flavor as advertised. I wouldn't really call it barbecue because of the lack of spices, but definitely a nice tangy sauce.
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13 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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13 users 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

Displaying results 1-20 (of 61) reviews
 
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