The Bunny Chef Recipe Reviews (Pg. 12) - Allrecipes.com (1291881)

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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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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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Brownie Crackles

Reviewed: Mar. 23, 2008
I used a 19 ounce package of Ghirardelli brownie mix that already had chunks of chocolate in it, so left out the chocolate chips. Like some other reviewers, I had to add about a cup of extra flour to the dough so I could handle it. I recommend flattening the cookies with the bottom of a glass after rolling them in the sugar and putting them on the cookie sheet, they look prettier and cook better. Remember to just cook them until they're set, since they're made from brownie mix you don't need to cook them until they've firmed up or else they'll be hard after cooling. Giving the cookie sheets a rinse (b/c of the powdered sugar) and re-greasing them between "rounds" is a good idea, too. All in all, these cookies are pretty good! I'm going to experiment with different brands of brownie mix in the future. Thanks for the awesome idea!
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Chinese Pork Chops

Reviewed: Mar. 18, 2008
This is the first recipe I cooked on my new Cuisinart Griddler (like a George Foreman grill) and it turned out wonderfully! The pork chops were juicier than any I've ever had. The marinade was so delicious, even though I only had time for it to marinate for 5 hours. It didn't taste particularly like something Chinese, just very flavorful and savory. They wouldn't seem out of place served with mashed potatoes and corn bread. I'll be making these again and trying it with chicken!
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 18, 2008
This was delicious! I have a 4 quart crock pot, so halved all of the ingredients and used one corned beef (and the whole seasoning packet). Cooked it on high for about 8 hours. I'm not sure how much difference the garlic and beer made since I haven't had corned beef very often, but cooked this way the meat was incredibly tender and flavorful.
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Photo by The Bunny Chef

Country White Bread

Reviewed: Mar. 12, 2008
This recipe makes delicious bread! I didn't think it was too sweet at all. It's the first recipe I made in my brand new KitchenAid mixer. For some reason I only needed 4 1/2 cups flour. I divided the dough into 3 medium loaves and made one loaf into cinnamon swirl bread like one of the other reviewers did (just roll it out and sprinkle with cinnamon and brown sugar, then roll it up and put it in a pan). I let the bread rise both times in the oven after preheating it to 400 degrees for a minute and turning it off. This method was a little TOO efficient though because 40 minutes into the second rise, my loaves started to fall a little bit! It affected the texture somewhat, but the bread is still good. I just wanted to mention to people who want to make this recipe that they should keep an eye on the dough if they let it rise in a warm oven.
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Eclair Cake

Reviewed: Feb. 21, 2008
This is one of my favorite desserts ever, I made it for the first time on Valentine's Day and then just made it again this afternoon! When my boyfriend tasted it, he asked where it had been his whole life. If you have a couple extra minutes, I recommend you use the Eagle Brand Chocolate Fondue recipe from this site for the chocolate on top: Just mix together a 14 ounce can sweetened condensed milk, 1 cup semisweet chocolate chips, 2 tablespoons butter and 2 tablespoons water in a saucepan over medium heat until the chocolate chips are melted. Remove from heat and stir in 1 teaspoon vanilla extract. Pour over the eclair and spread with a spatula to cover everything. It's so good this way! The one I made today I used banana pudding in and it tastes good, too.
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Slow Cooker Scalloped Potatoes with Ham

Reviewed: Feb. 21, 2008
We loved this recipe! I've had a hard time finding the perfect scalloped potato recipe and was surprised that this is it. I doubled the ham and cheese (used swiss), used some dehydrated onion flakes instead of fresh onion and didn't have any cream soups so made my own. I brought 1 1/2 cups milk, 1 cup water, a chicken bouillon cube, salt, pepper, parsley and the garlic powder to a boil and stirred in 3 tablespoons flour mixed into half a cup of milk. Let it boil for a couple of minutes and then poured it over the layered ham, potatoes and cheese. Mine needed 3 hours to cook. Next time I'll use 2 cups of the "soup" instead of 3. Thanks for the great idea!
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Chocolate Eclair Dessert

Reviewed: Feb. 17, 2008
So easy and so good! Far from gourmet, but yummy all the same if you are fond of this type of dessert. I've made it 3 times over the past few years and we like it best with french vanilla pudding and dark chocolate frosting. The dark chocolate just tastes better with the pudding mixture for some reason, I actually didn't like it when I used regular chocolate frosting. My only suggestions that are not in the recipe are to warm up the frosting a bit in the microwave so you can pour and spread it easier, and let it cool completely in the fridge uncovered, then cover it. This way condensation won't form on the top of the cake.
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The Meatball that Fell Off the Table

Reviewed: Feb. 14, 2008
Very flavorful meatballs! I used ground turkey and chose to stuff them with swiss cheese and mushrooms so left out the egg and breadcrumbs so it would be easier to handle. For the sauce, I used the can of cream of chicken soup, 1 1/4 cups sour cream, 1/2-3/4 cup milk, 2 tablespoons Worcestershire sauce, salt, parsley and 1/3 cup white wine. Really delicious! I'll make them again with the egg and bread crumb. They're kind of like swedish meatballs.
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Valentine Meatballs

Reviewed: Feb. 14, 2008
These are really cute! I used a pound of turkey and got 4 big hearts. Instead of the onion soup, I used coriander, nutmeg, garlic powder, salt, pepper, parsley and onion flakes to season the meat. When had been in the oven for 20 minutes, I poured over a sauce made of a can of cream of chicken soup, 1 1/4 cups light sour cream, 1/2-3/4 cup milk, 2 tablespoons Worcestershire sauce, 1/3 cup white wine, a sprinkle of salt and a sprinkle of parsley. Baked them for 20 more minutes. The sauce was great over the meatballs! Also, what worked best for me when making the meatballs was to just make the 2 sides shaped like rounded triangles, put them together and seal the edges, and then form it into a heart shape. Oh and for some reason I could only fit about a tablespoon and a half of the filling into each one, I'll try to do more next time. A chunk of cheese and some mushroom slices might be easier to handle.
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Honey Cornbread

Reviewed: Feb. 13, 2008
This is a very yummy cornbread! We love honey cornbread but I would add more next time. It had a really good flavor and texture the first day, but the leftovers were pretty dry the next day, even when heated up. Since there are only two of us and it takes a while to eat a pan of cornbread, I'm going to keep using the Homesteaders' Cornbread recipe with extra honey and more cornmeal because it stays soft longer.
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Applesauce Oatmeal Cake

Reviewed: Feb. 12, 2008
This is a pretty good cake! I halved the recipe and baked it in an 8 by 8 pan because I don't have a tube pan. I also doubled the cinnamon, used half brown sugar, left out the nuts and used dried cranberries instead of raisins. I can't decide if I like it better with or without the cranberries (I'm not a big fan of "things" in my cake or bread) but a cranberry glaze or something would be really good. I'll make this again, it's quite fluffy and delicious.
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Applesauce Sandwich

Reviewed: Feb. 10, 2008
I did like someone else and put apple sauce on one of the slices of bread, cream cheese with cinnamon sugar on the other slice, and then cooked it in a skillet like a grilled cheese sandwich. I sprinkled more cinnamon sugar on top. It wasn't my favorite thing ever, but quick and easy to make and fairly good tasting. In a couple days I'm going to make one for my boyfriend for breakfast and see what he thinks!
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Chocolate Trifle

Reviewed: Feb. 5, 2008
I made this to take to a Super Bowl party and it was half eaten within 15 minutes of being made! There were 10 people there, multiple desserts and we came home with a tiny bit left. Everyone seemed to like it, but I was a little disappointed. The changes I made were to add 4 ounces cream cheese to the chocolate layer and use an 8 ounce container of Cool Whip instead of 12 ounce. It turned out SO sweet though and even after the leftovers sat in the fridge for a day, the chocolate pudding and Cool Whip layers are difficult to tell apart. While a lot of people liked it a lot, next time I'm going to make something different.
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Homesteader Cornbread

Reviewed: Feb. 4, 2008
This was pretty good, and I was pleased considering it's the first time I've made cornbread that wasn't from a mix! I halved the recipe and added a touch more salt, plus I used applesauce for half the oil. Also, I don't have an electric mixer so couldn't beat the batter for 5 minutes. Regardless, the cornbread is quite tender and lovely. Next time I'm going to swap the amounts of flour and cornmeal so it has a bit more of the texture I expect from cornbread, and also add honey because we love honey sweetened cornbread. 1/4 cup of frozen corn kernels would be a great addition as well. All in all, I quite liked this recipe and think I'll hang onto it!
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Shepherd's Pie VI

Reviewed: Feb. 4, 2008
Amazing! I really could not have been more pleased with this recipe. I made a few changes, but nothing too drastic- my mashed potatoes just had salt, milk and sour cream in them, I added 3/4 cup corn, and I used ground turkey and added 2 tablespoons of Worcestershire sauce. With the ketchup and Worcestershire sauce, the meat portion was delightfully tangy and went perfectly with the sweetness of the vegetables and creaminess of the potatoes. This turned out very delicious and I can't wait to make it again. Thanks for the idea!
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Rhubarb-Raspberry Crunch

Reviewed: Jan. 27, 2008
Some friends gave us some rhubarb and this recipe was our first time tasting it! Wow is this yummy. I, too, used 2 tablespoons of tapioca and it was perfect. I also added a bit of cinnamon to the topping because we love cinnamon. I baked it in an 8 by 8 pan. I wrote this recipe down in my favorite recipes book and plan to use the rhubarb in the freezer to make it again!
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Tortillas I

Reviewed: Jan. 26, 2008
I'm so impressed with this recipe! I always thought it would be really hard to learn to make tortillas and wasn't counting on these turning out well, but they were great. I doubled the salt and the whole recipe made 20 good sized tortillas. The dough was very easy to work with and best of all, they turned out great, nice and pliable and MUCH better tasting than store bought tortillas, which I've never liked much. Thanks!
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