The Bunny Chef Recipe Reviews (Pg. 13) - Allrecipes.com (1291881)

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Alison's Colcannon

Reviewed: Nov. 16, 2007
I had to use regular onion (about 3/4 cup) instead of green onion and left the butter out but had some at the table. I used , fat free sour cream, about 1/2 cup of milk for the potatoes and added leftover smoked sausage with the cabbage. The mashed potato part was surprisingly delicious considering it was fat free, but the cabbage part was oddly sweet and had a tinge of bitter. I think the sweetness may have come from sort of sauteing the cabbage before steaming it. Next time I'm going to try boiling the cabbage since I can't seem to get it right! I will definitely make this again, thanks for the recipe.
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1 user found this review helpful

Peanut Butter Candy

Reviewed: Nov. 8, 2007
I found this recipe last night and had to make it. When I was a little kid, we often had "peanut butter playdough" at snack time and it was one of my favorites. This recipe is just like it! I enjoyed mixing it up and it tastes quite yummy. I didn't have much corn syrup and had to use half honey, which lended a very nice flavor. I might try rolling them in little M&Ms next time. Thank you for a quick, easy and yummy candy recipe!
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2 users found this review helpful

Hard Rock Candy

Reviewed: Nov. 7, 2007
Fun! Instead of making a big piece and breaking it up, I filled small candy molds (now I have peppermint flavored hotdog candies, how weird) and tried putting dollops of the candy on a cookie sheet. The dollops didn't turn out pretty! I made one batch and divided it into three bowls after it was finished cooking. I used peppermint extract, vanilla extract and maple extract. I used about twice as much of the extracts as the recipe said, but next time I will definitely use more. Also, be warned: when you stir in the food coloring and flavoring, it will splatter! Thanks for the recipe, I will definitely use it again!
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4 users found this review helpful

Alphabet Soup

Reviewed: Nov. 4, 2007
I saw this recipe and had to try it! I used a can of kidney beans and a can of great northern beans instead of the meat, added a peeled, diced potato and a brick of frozen chopped spinach, and only used about 2 cups frozen veggies because that's all I had. I also added a generous dash of garlic powder and used 3 cups seashell pasta because the store didn't have alphabets. It is so delicious! I found the flavor to be quite full and well rounded, you just have to add salt. My boyfriend who doesn't even like soup, much less vegetable soup, liked it too. This is a good thing because it makes a ton. In spite of my changes, I'm sure this would have been just as good if left alone. Thank you!
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13 users found this review helpful

Potato and Broccoli Casserole

Reviewed: Nov. 1, 2007
I've made this recipe twice and really enjoy it. No, it's not gourmet fare, but not everything has to be. I've found that this works best for me: Peel 3 pounds potatoes and cut into 1 1/2 inch cubes. Boil for 8 minutes and then add a whole bag of frozen broccoli. Cook for a minute or so until the broccoli has thawed. Drain and return to the pot. In a bowl, stir together 1 can condensed cheddar cheese soup, 1 can cream of broccoli cheese soup, 1 C light or fat free sour cream, 1 t mustard, 1 t garlic powder, and salt and pepper to taste. Carefully stir the soup mixture into the potatoes and broccoli, making sure not to turn it into mashed potatoes! Spoon into a greased baking dish and bake at 325 for 20-30 minutes. I skip the cheddar cheese since the sauce already has cheese and we don't care for cracker crumbs so I leave them out. Hope this helps someone!
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23 users found this review helpful

Tangy Pumpkin Soup with Green Chili Swirl

Reviewed: Oct. 31, 2007
I like to make pumpkin soup on Halloween and this recipe looked good. I took the advice of the previous reviewers and used 1 t chili powder, 1 1/2 t garlic powder, 2 t Frank's Red Hot Sauce, 1/2 t cumin and more salt. I had to add 1/4 cup more water and 1/2 cup milk. It was pretty good, but I'm going to add more fat free sour cream and use it as a sauce for ravioli or plain pasta instead of soup. Thanks for the recipe!
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7 users found this review helpful

Cheese Sauce

Reviewed: Oct. 31, 2007
This recipe makes a delicious cheese sauce, providing you assemble it the right way! Bring the milk to a boil with 1 teaspoon garlic powder, 1/2 teaspoon salt and pepper (left out the food coloring), then whisk in the milk-corn starch slurry. It will thicken almost immediately. Let it boil for a minute or so, stirring the whole time, then remove it from the heat and stir in the cheese. The sauce has a great consistency and is very tasty. It does have a slight grainy texture, but ANY sauce made with real cheese is like that. We had it over corkscrew pasta and it was like fancy mac and cheese, would be excellent over broccoli or cauliflower. My boyfriend thought it tasted like something you'd get at a restaurant.
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130 users found this review helpful

Cupcake Graveyard

Reviewed: Oct. 31, 2007
These cupcakes are adorable! I've wanted to make them for a couple years and finally did. The way the recipe is written sounds great, but I decided to use Milano cookies for the tombstones and was going to make chocolate cupcakes with green frosting (white frosting and green food coloring), but the store only had chocolate frosting so I used that. I put little mallow creme pumpkins next to the tomb stones. Delicious and very charming! My advice is to wait until you're about to serve them before putting the tombstones in because the part in the cupcake gets soft, and try to put the tombstone more towards the middle so the cupcake doesn't break. Someone gave this a bad review because they covered the cupcakes with saran wrap. There is absolutely no need to keep the cupcakes covered, if you're worried about them drying out, just spread the frosting all the way to the paper holder edges to seal the surface. Thanks for the cute idea, I want to try the barbie arms too!
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7 users found this review helpful

Corn Chili

Reviewed: Oct. 31, 2007
This was a "clean out the pantry, fridge and freezer" recipe for me. I had everything on hand! I used cumin and chili powder instead of cayenne (lots of chili powder, a good two tablespoons for half the recipe because it dumped out of the bottle), mexican style tomatoes and no tomato paste. We had it over tricolor rotini with a dollop of sour cream. I give this four stars because it was quick, easy and healthy. It wasn't out of this world amazing, but good enough to make a couple times a year. Thanks!
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13 users found this review helpful

Mexican Rice II

Reviewed: Oct. 26, 2007
For those people who are worried about the rice not "puffing", don't worry about it. It won't change the outcome of the rice at all. Just saute it until the grains are nice and golden. I made this to go with dinner tonight and it was pretty good! Nice and flavorful. I only used 1 1/2 cups broth, I think it would have been quite wet if I had used the full amount. I also sauted the onions a little and then added the rice. I'm having a difficult time finding a recipe that's just like mexican rice at restaurants, but this is the closest yet! Next time I'm going to try 1/4 cup tomato sauce (and add 1/4 cup more water, always keeping the liquid at 2 C) and less salt as we found it rather salty. Thank you for the recipe!
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A Good Easy Garlic Chicken

Reviewed: Oct. 10, 2007
This recipe made me feel like a goof! It's so simple, but at the end of the sauteing I had to scrape the blackened seasoning off the breasts. My stove is very hot and I was cooking the chicken almost on low. On the bright side, it still tasted good (great blend of spices) with the spices scraped off and it was quite juicy! Next time I will try adding the spice blend almost at the end so it won't burn or else use chopped up chicken breast so it cooks faster. After the chicken was done, I put it in the oven to stay warm, wiped out the skillet, sauted 2 T butter with a teaspoon and a half of the seasoning blend for about 30 seconds, then stirred in half a cup of milk, a cup of water and a chicken bouillon cube. When it came to a boil, I stirred in 2 T corn starch mixed with 2 T cold water. This made a very tasty gravy to go on the noodles and complimented the flavor of the chicken. I will make this again with the changes so it will work on my stove. Thanks!
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1 user found this review helpful

College Student's Gourmet Pasta

Reviewed: Oct. 9, 2007
I was just cooking for myself tonight and was planning on just eating buttered noodles, but I stumbled across this recipe when the noodles were boiling and opted to try it out! I used 4 ounces of bow tie pasta and added a bit over a cup of frozen corn (was finishing off the bag) right before the noodles were finished cooking. While they were draining in the colander I put 1 T leftover garlic butter (light margarine mixed with garlic powder and dried parsley), 1 T leftover white wine and 2 T milk in the pan I'd used to cook the noodles and let that simmer for a minute or so. Stirred in 1 T freshly grated parmesan (I have one of those little zester graters). Stirred the noodles and corn back into the sauce along with a healthy dose of pepper, poured it on a plate and grated another tablespoon of parmesan over it. It made quite a large plate of pasta (could someone seriously eat 8 ounces like the recipe says?) and was delicious! Better than plain buttered noodles and quite delicate. I don't think it was too unhealthy, either (the light margarine had 5 g fat, the parmesan had about 4, then whatever fat was in the noodles and corn). I really liked the corn with it, too. I will definitely make this in the future, thanks for the idea!
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12 users found this review helpful

Shrimp and Peanut Butter Noodles

Reviewed: Oct. 9, 2007
My boyfriend was very skeptical about this recipe because of the name, but I promised him we could go to Taco Bell or something if he didn't like it. We both liked it, though! I had to use rice vinegar and whole wheat spaghetti noodles (half a pound), but didn't change anything else. This was quite tasty and I ALWAYS have the ingredients on hand (I buy precooked, shelled, frozen baby shrimp), plus it was fast, so I'll surely make it again. We had it with steamed edamame (soybeans). Thanks for the good recipe!
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4 users found this review helpful

Beef Stroganoff III

Reviewed: Oct. 8, 2007
There are so many stroganoff recipes on here that I just picked one, and this was it! I used 3/4 pound lean ground beef instead of the other meat, fresh mushrooms, normal white onion, added garlic and 3 T Worcestershire sauce, and used about 3/4 cup light sour cream. I just cooked the meat, onions, mushrooms and garlic together, stirred in the wine and let it cook off a bit, then poured in the broth, Worc. sauce, pepper and mustard and let it simmer, covered, while the egg noodles cooked. After the noodles were done, I mixed 2 T flour with 3 T milk and stirred it into the boiling sauce, let it cook a couple minutes then removed it from the heat and stirred in parsley and the sour cream. This way, it was very quick. We liked it pretty well, it made 4 servings. I think 4 T flour would have been way too much and it definitely needed at least 3/4 cup sour cream, if not a bit more. I'm sorry I messed with your recipe so much, but I really liked the outcome and was glad for the guide! Thanks!
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Russian Tea

Reviewed: Oct. 7, 2007
I've wanted to make this recipe for years (since I saw a similar recipe on the back of the Tang container) and finally did! I used the 1 tiny little Kool-Aid unsweetened pack like the others and subbed allspice for cloves because that's what I have. I was surprised by how much I enjoy this drink, it tastes like those apple cider mix packets you can buy only cheaper and better. I now have a big empty peanut butter jar full of this tea mix and will look forward to drinking it every day. Thanks!
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21 users found this review helpful

One Skillet Corned Beef Hash

Reviewed: Sep. 28, 2007
Yummy! I used leftover pot roast for the meat and an extra tablespoon of oil (olive oil). Less pepper, too, and I added a tablespoon of Worcestershire sauce and salt. I left out the vinegar because my boyfriend dislikes it, and instead had vinegar at the table to sprinkle on top. As it should happen, though, BF tried mine and liked the vinegar so put it on his, too! Next time I will cook it with the vinegar. This is a pretty fast, easy and cheap meal! Thanks!
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1 user found this review helpful

Snow Balls in a Jar

Reviewed: Sep. 28, 2007
Wow! These cookies are absolutely delicious, I've only had two so far but they are great! Right up there in my top 3 cookie recipes, and that's saying a lot. I really like cookies that have a rather shortbread like texture like these and the flavor is perfect. I used half butter and half shortening because that's what I had, and I decided to make 2 types of snowballs by splitting the dough in half. In one half, I put the teaspoon of vanilla and half a cup chocolate chips (we don't like nuts). In the other, I put a teaspoon of peppermint extract and half a cup of white chips. I got exactly 24 cookies and rolled them in powdered sugar while still warm. Just great, thanks for the recipe!
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11 users found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Sep. 23, 2007
Holy moly, these were good! I stumbled upon this recipe this afternoon, thought it looked easy, and gave it a try. I had to halve it because I didn't have enough flour and they only got to rise for about 3 hours. I was making a pot roast though so I put the bowl on top of the stove and the dough rose just fine. I had to mix in a little more flour (about 1/4 cup) at the end, but after that the dough was perfect to work with. I brushed them with melted butter (you only need about a tablespoon for half a batch), baked them at 350 for about 18 minutes because I saw that they looked rather overdone in the pictures, and they were divine! Just a touch of golden brown, a little flaky, and a wonderful rich flavor with just a hint of sweetness. I'm so glad to have found this easy recipe and will make them repeatedly. Oh and for those whose rolls were too sour or yeasty tasting, I think you're letting the dough sit out too long. Try again but don't leave it as long. Thanks for the recipe!
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8 users found this review helpful

Peanut Butter Tandycakes

Reviewed: Sep. 23, 2007
Since I didn't actually use the cake recipe provided here, I'm not sure if I'm entitled to rate it, but here goes: I used a Jiffy yellow cake mix and baked it in an 8 by 8 pan (they're small mixes), then spread about 3/4 cup peanut butter on it. I broke up one of the big Hershey bars and put the pieces on top, then set it in the turned off oven for a couple minutes to melt the chocolate and spread it over the cake. The amount of chocolate was perfect and I had no problem cutting it, even when cooled. This was very easy and yummy, I only wish I had tasted a real Tandy Cake before!
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1 user found this review helpful

Potato Curry

Reviewed: Sep. 17, 2007
I made this curry for myself, my boyfriend and a friend and we all really liked it. I like how inexpensive and easy (though a bit time consuming) it is to make. The changes I made were to double all the spices (actually quadrupled the cayenne and it still didn't seem spicy, I think I might have mislabeled paprika!), add more salt, use olive oil and I also had to add about a cup and a half more water because so much cooked off. This is a great curry and I look forward to making it again.
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1 user found this review helpful

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