The Bunny Chef Recipe Reviews (Pg. 10) - Allrecipes.com (1291881)

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Salmon Patties I

Reviewed: Aug. 23, 2008
These salmon patties had the perfect texture and flavor. I used all the liquid from the salmon. I substituted green onions and added a little lemon juice and pepper, then breaded them with more bread crumbs. They turned out delicious (we really liked the breading, I just put formed the patties then put them on a plate of bread crumbs), definitely a repeat recipe!
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1 user found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Aug. 22, 2008
I was a little disappointed with how this recipe turned out. It tasted very strongly of cumin- the tomato, ginger and cilantro flavors were completely covered up. I used 1 lb frozen chopped spinach instead of the fresh and subbed a pound of firm tofu instead of the cheese. This made enough to serve at least 8 people, looks like we'll be eating it for a while! I do want to try this recipe again sometime, tweaking some of the ingredients.
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2 users found this review helpful

Cube Steak Stew

Reviewed: Aug. 16, 2008
I don't know if the browning sauce is the key ingredient to stew or what, but this is the first time I've made stew and had it turn out really well! I used fresh carrots and potatoes (left out the peas), garlic powder and had to add another cup of water right at the beginning. I used less salt and more bouillon cubes. We ate this over rice tonight and are looking forward to the leftovers, this made enough to feed at least 6! This recipe is a keeper :o)
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10 users found this review helpful

Insalata Caprese II

Reviewed: Jul. 29, 2008
This is one of my favorite foods. It's so easy to make, and SO delicious! I like to chiffonade the basil and sprinkle balsamic vinegar on top. Also, I tried using grape tomatoes cut in half, each with a little slice of cheese on top. So pretty and so good!
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1 user found this review helpful

Beef Taco Bake

Reviewed: Jul. 25, 2008
For a casserole, this is really quick and easy to make! I used 8 corn tortillas, half the amount of meat subbing ground turkey, and added a can of black beans. You couldn't even tell it had tomato soup in it, it blended with the medium hot salsa I used very well. I recommend using a really flavorful salsa since that's where most of the flavor comes from. That being said, we'll surely have this again.
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31 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 23, 2008
My boyfriend and I are so pleased with how this turned out! I read the reviews first, then altered the recipe a bit to go in the crock pot. I put 1 1/2 cups lentils, 1/2 teaspoon black pepper, 2 teaspoons cumin (would have used more but I ran out), 3 teaspoons coriander, 4 chicken bouillon cubes, and all in all 6 1/2 cups of water in my crock pot. Cooked it on high for 3 1/2 hours, then stirred in 1 1/2 cups long grain rice. Then I let it cook on high for another hour. The rice really did suck up all that water, too! I had to keep adding more and kept track. I turned the crock pot to warm while I fried the onions, using about 2 tablespoons of olive oil and 2 good sized onions. We ate it with fat free sour cream. All in all, a very tasty meal that I will make many more times. I think it would be pretty bland without the spices though. My crock pot method made a large amount too, enough for about 8 servings, and since it's just the two of us I plan to use the lentils and rice as taco filling a couple nights to change things up.
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4 users found this review helpful

Green Bean Okazu

Reviewed: Apr. 15, 2008
This is one of the first recipes I added to my recipe box back in 2002, and I finally made it tonight! I added half a sliced onion, half a pound sliced mushrooms, 3 sliced carrots because I needed to use them all up. I also subbed frozen green beans and 1 1/4 pounds extra lean ground turkey. Because of my additions, I made 1 1/2 times the amount of sauce. We really liked it! Yes, it is kind of sweet, but I expected it to be and was pleasantly surprised by the sauce, which I thickened with corn starch. It isn't company fare and certainly not authentic Japanese food, but still nice. My boyfriend wanted it spicier so put Sriracha hot sauce on his. I'm sure I'll make this a lot in the future because it's healthy, easy and tastes good! It's a good recipe to add pretty much whatever extra vegetables you have to.
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2 users found this review helpful

Kid-Friendly Wheat Bread

Reviewed: Apr. 13, 2008
I was excited to try this recipe, but ended up being a little disappointed. It was easy enough to make (used my stand mixer), but the flavor is pretty boring. Usually I enjoy having a slice of plain bread or toast. I'll keep trying other bread recipes, thanks for submitting this one!
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1 user found this review helpful

Terry's Texas Pinto Beans

Reviewed: Apr. 8, 2008
This recipe is exactly what I was looking for! Very flavorful and on the spicy side. Like others, I soaked the beans overnight then cooked them in my crock pot for 5 hours on high. So easy! I subbed garlic powder, dehydrated minced onion and canned jalapeno, and added a little salt. I mashed them a few times with my potato masher at the end, just to thicken up the liquid so it would be good over rice. My boyfriend was impressed with this recipe and I will make them many times in the future!
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2 users found this review helpful

Valentino's Pizza Crust

Reviewed: Apr. 8, 2008
I mixed this up in my KitchenAid mixer and the dough had a perfect, barely sticky texture without any more flour. I sprinkled cornmeal on the pizza pan and pepper, garlic powder, oregano and rosemary on top. My dough rose like crazy once it went into the oven and was a good 1 inch thick, so roll it out thin if you don't like deep dish! We love deep dish though and my boyfriend said this was one of the best pizzas he's ever had. I agree, it had great texture and flavor! He even ate the crusts!
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2 users found this review helpful

Baked Lentils with Cheese

Reviewed: Apr. 2, 2008
I have made this several times and really enjoy it. I leave out the celery and green pepper, add more carrots, a generous dash of cumin and a can of tomato juice or V8 so it isn't dry. Pretty yummy, cheap, easy and healthy!
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11 users found this review helpful

Better Slow Cooker Robust Chicken

Reviewed: Apr. 2, 2008
I know it really annoys some people when reviewers change the recipe around, but part of cooking is altering recipes to your tastes and what you have on hand. I always read the reviews to see what changes people may have made to improve the recipe. That being said, I was afraid this recipe would be too salty and acidic so I did change it. I used white wine, left out the olives and bacon, used 2 tablespoons yellow mustard, and half balsamic vinegar/half rice wine vinegar because rice wine vinegar is milder. I also used 1/2 pound fresh mushrooms and it turns out my packet of chicken gravy mix was half the size the recipe required. I'm glad I made the changes because while I didn't think it was too strongly flavored, my boyfriend did and I'm sure he would have hated it if I'd use the regular ingredients. It was pretty tart and acidic anyway, but I like that. I will make this again using the right amount of chicken gravy mix and whole chicken breasts!
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5 users found this review helpful

Penne Pasta with Spinach and Bacon

Reviewed: Apr. 2, 2008
This is such a delicious pasta dish! My bacon was pretty fatty, so I only used 3 pieces and drained the fat off after it was cooked. No olive oil necessary. Then I sauted sliced mushrooms in the pan, followed by 3 chopped roma tomatoes and several handfuls of spinach. I crumbled the bacon separately to sprinkle on top of each plate's worth because I didn't want the bacon to be soggy when we have the leftovers. The mushrooms were fantastic and next time I'd like to use whole cherry tomatoes. With salt and lots of pepper, this was a really good and quick pasta dish that I will surely make again.
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Pear Bundt Cake

Reviewed: Mar. 30, 2008
This cake is delicious! It's just about the fluffiest cake I've ever eaten, even the batter was like frosting. You wouldn't guess that it's reasonably good for you! It's the first cake I've mixed up in my new KitchenAid mixer, and I'm sure that's why it's so nice and fluffy. Mixing by hand would still be yummy, but nowhere near as fluffy. The flavor is also great, but didn't have a very strong pear flavor to us- my boyfriend actually thought it was peaches! The only canned pears the store had were the no sugar added ones though, so maybe next time when I make it with the light syrup pears it will taste more like pears. Also, next time I think I'm going to put half the batter in the pan, sprinkle 1/4 cup brown sugar mixed with cinnamon on top, then top with the remaining batter. It tastes great as is, but we're fools for cinnamon sugar and I think the cake would be even more enjoyable that way. Thanks for the great recipe, I wouldn't have thought of this myself!
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15 users found this review helpful

Chicken Pesto Paninis

Reviewed: Mar. 29, 2008
This is my favorite kind of panini! I have a few tips though to make these sandwiches easier and healthier. For the bread, you can use any sturdy bread. Spray one side of each slice of bread with no-stick spray before putting it on the grill. For the pesto, Classico makes a very strong jarred pesto and you only need 1/2 to 1 tablespoon of it on a sandwich, which lightens it up significantly. Sliced turkey lunch meat is easier to handle and you don't have to cook something special before hand, and thinly sliced bell peppers stay in the sandwich better. I don't usually put cheese on mine, but I put a thin slice of mozzarella on my boyfriend's turkey pesto paninis. Mozzarella is lower in fat and calories than Monterey jack. I hope this helps someone, these are really great sandwiches!
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470 users found this review helpful

Spicy Grilled Chicken

Reviewed: Mar. 28, 2008
I scaled this to three chicken breasts and only used 1 tablespoon of oil, but 3 tablespoons of lime juice. Also used garlic powder instead of minced garlic and 1/8 teaspoon cayenne instead of the other peppers. I marinated it for 2 1/2 hours. I grilled the chicken on my Cuisinart Griddler and it turned out so juicy and tender, but not very flavorful. The amount of cayenne was perfect and it had a nice spice, and we could taste the oregano, but the lime barely at all even though I tripled the amount! I will experiment more with this in the future and use more lime juice, more garlic, possibly add some ground cumin and let it marinate for at least 8 hours.
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Homemade Wonderful Bread

Reviewed: Mar. 26, 2008
This bread was pretty good! I had to add an extra half cup water. I used my KitchenAid mixer to mix the dough, and wasn't sure how to let it rise since I don't have a bread machine. I opted to immediately separate the dough into two medium sized bread pans and let it rise in a warm oven for about an hour and a half, until the dough rose over the sides of the pan. The bread turned out pretty tasty, but the texture left some to be desired. It's good, but not very flexible. I like the flavor of the Country White Bread recipe better but will probably try making this recipe again with bread flour instead of normal flour to see if it makes a different in the bread's consistency.
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Jiffy Casserole

Reviewed: Mar. 26, 2008
This turned out really well! I decided to cut down the amount of onion to 1/2 an onion, added 2 16 ounce cans of green beans and 1/2 pound mushrooms (sauteed with the onions). Also used ground turkey instead of beef and thought I'd give golden mushroom soup (2 cans) a try as we're not big fans of cream of mushroom soup. I seasoned the layers with cajun seasoning and baked it at 400 degrees for an hour and 10 minutes. The soup ended up being very much like gravy, and we really enjoyed it. I think it would have been really good just as written, too, and next time plan to use the full amount of onion. Thanks for the recipe, I'll definitely make it again!
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Goulash Supreme

Reviewed: Mar. 26, 2008
This is really yummy! Not at all fancy, but perfectly enjoyable for a quick, healthy and cheap dinner. It made enough to feed about 8 people, too! I had to substitute a can of black beans for the meat, cumin and oregano for the paprika, and I added some mushrooms that I had to use up. Also I used 16 ounces stewed tomatoes and 16 ounces tomato sauce as well as 16 ounces chicken broth and an extra half cup of macaroni. The black beans surprisingly went really well with the goulash. I think the recipe would have been pretty good how it was written too.
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2 users found this review helpful

Broccoli and Carrot Lasagna

Reviewed: Mar. 25, 2008
This was pretty good! The leftovers were even better. I made my own sauce base instead of using the canned soup (boil milk with chicken bouillon cubes and stir in flour) but used the garlic and rosemary. Subbed grated carrot and zucchini for sliced carrots and broccoli. I was a little afraid the carrots and zucchini would make the lasagna soggy after it was cooked, but it turned out fine! I'll probably make this again some time.
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