The Bunny Chef Profile - (1291881)

cook's profile

The Bunny Chef

The Bunny Chef
Home Town:
Living In: Fairbanks, Alaska, USA
Member Since: Aug. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Knitting, Quilting, Sewing, Needlepoint, Gardening, Walking, Photography, Reading Books, Charity Work
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About this Cook
As for a bit about me, I live in Alaska with my husband and am a student at UAF. When I'm not at school or working, I'm spending time with my husband, enjoying our pet bunnies and cat, reading, messing around on the internet, doing crafty things or outside digging in the dirt (aka gardening) if it's summer. I love cooking and reading cook books, but even though I have a lot of cook books I get most of my recipes from because I like the selection and the reviews.
My favorite things to cook
I really like making casseroles because even though they take longer, we have dinner for several nights. I also enjoy baking and making things that I know my friends and family will like. Healthy, inexpensive dishes are my favorites. I also like trying out different macaroni and cheese recipes. I've made more mac and cheese recipes from this site than any other kind of dish! I try not to cook too much meat, instead using beans, lentils, fish and extra veggies.
My favorite family cooking traditions
I was a strange child in that the only cookies I liked to eat were my mother's Pumpkin Spice cookies (like thick pumpkin bread batter dolloped on a cookie sheet and baked). I have since widened my cookie horizons considerably, but still love Pumpkin Spice cookies. My mom, aunt and grandma also always made salad nicoise every summer when we got together and I have great memories of everyone sitting outside enjoying it.
My cooking triumphs
I guess I consider any recipe that turns out tasting like it came from a restaurant to be a triumph! Also, when my husband and I started dating, he was a really picky eater but will now eat just about anything and enjoys almost everything I make. He even really likes tofu now. That sounds like a cooking triumph to me.
My cooking tragedies
I've had recipes not taste that great before, but I can only think of one time when I screwed up a recipe fantastically. Once when I was making my favorite broccoli cheese soup (Broccoli Cheese Soup III), instead of stirring corn starch into the soup, I accidentally used baking powder. We had recently bought a new brand of baking powder that was in the same type container as the corn starch. The soup foamed up and nearly spilled over the sides of the big pot I was making it in. It took me a minute to figure out what had gone wrong and unfortunately the soup tasted horrible because of my mistake. I did not include that little adventure in the recipe's review! Also, once my brother baked a triple batch of chocolate chip cookies and somehow accidentally used salt instead of sugar. I was the lucky person who had the first cookie.
Recipe Reviews 350 reviews
Inside-Out Manicotti
I made this according to the recipe, but ended up using 12 oz pasta when I saw how much of the cheese mixture there was. At the last minute, I also decided to stir the pasta and cheese mixture together, with the sauce layered in the middle and on top and with extra mozzarella on top. We all liked this pretty well, but the nutmeg was quite strong and obtrusive. If I make this again, I would cut the amount of nutmeg in half so it would just add a little bit of pleasant nutmeg flavor. Update: I bumped my rating up another star to 4 stars because the nutmeg flavor balanced out after a day in the refrigerator and the leftovers were actually really good! I'd still cut back on the nutmeg next time to 3/4 tsp, though. I'd also like to note that the sauce recipe is quite good for something so quick. Usually I only like spaghetti sauces that have simmered for a few hours. I doubled the sauce part of the recipe (and added extra basil) and froze half of it for quick dinners of spaghetti later. It didn't take any more work, so why not?

0 users found this review helpful
Reviewed On: Sep. 30, 2014
ABC Pudding - Avocado, Banana, Chocolate Delight
I made this exactly as directed, but added a teaspoon of vanilla extract. It turned out very good and the vanilla was a good addition. We couldn't taste the avocado at all, but love avocados and wouldn't have been disturbed even if we could taste it. I'm not a big fan of bananas, but really liked it anyway. Will definitely make this again, what a nice treat that even non-vegans like us enjoy!

1 user found this review helpful
Reviewed On: Jan. 26, 2014
Pink Stuff
This fruit salad is shamefully good. I've been making it a couple times a year (for holidays) for almost a decade, thought I'd written a review before! I leave out the pecans, use an 8 oz container of Cool Whip (because I've never, ever seen a 12 oz one- it's good either way), and add a lot more fruit. Most recently I made this for Christmas and for the fruit used the 20 oz can of crushed pineapple, a 25 oz can of peaches (diced), a 25 oz can of pears (diced), a 16 oz can of fruit cocktail, and a small can of mandarin oranges. The exact and type of fruit doesn't really matter, I just tossed in everything in the pantry and it was wonderful as always :) Not fancy by any means and definitely a dessert rather than a salad! My in-laws really enjoyed it, too, but it's pretty ugly looking.

0 users found this review helpful
Reviewed On: Jan. 5, 2014
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