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

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Knoephla, Potatoes and Sauerkraut

Reviewed: Dec. 19, 2007
I made this a while ago and was disappointed. The "kneophla" (the correct spelling is Knoepfle, which means "little buttons") were very dense and chewy. If you want a really tasty German pasta, try one of the Spaetzle recipes from this site. Knoepfle is actually another name for Spaetzle, but this recipe doesn't bear much resemblance to Spaetzle.
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9 users found this review helpful

Chicken Dumpling Strips

Reviewed: Dec. 19, 2007
I've been looking for a recipe for dumplings like the ones at the Cracker Barrel restaurant. It seems like most recipes make fluffy biscuit-like dumplings, but I prefer this type that's more like a noodle. I've made these twice (with my own recipe for the soup part) and they're yummy, but rather dense and not really like the ones at Cracker Barrel. I'll continue making this recipe until I find one like Cracker Barrel's! Thanks for submitting!
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15 users found this review helpful

Sauteed Apples

Reviewed: Dec. 18, 2007
These apples tasted even better than I thought they would, better than apple pie! I have a lot of Jonagold apples to use up, and remembered this recipe. I halved it but used the full amount of cinnamon. Next time I'm going to leave out the butter. I made fry bread (thawed Rhodes rolls rolled out very thin and then fried in a little butter) to go with the apples and it made a great breakfast on a day when the temperature is -30. Thanks!
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0 users found this review helpful

Kaese Spaetzle

Reviewed: Dec. 17, 2007
To the reviewer below this, Emmenthaler is Swiss cheese. Just use whatever swiss the grocery store has and it will turn out fine. I was a foreign exchange student in Austria a few years ago and love Kaese Spaetzle! We have it for dinner often. I use a different Spaetzle recipe that has more milk and fewer eggs, but the procedure with the onions and cheese is just like how I do it.
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49 users found this review helpful

Giant Ding Dong Cake

Reviewed: Dec. 14, 2007
This is such a cool cake! I made it several years ago before people were posting pictures. Mine turned out beautifully and I got some really nice pictures, I need to find them. I followed the directions exactly and it wasn't difficult. Even cutting the top off the cake wasn't hard. Just use thread! I do remember thinking that next time I make it I might add some Cool Whip to the filling to make it a little creamier, but it really turned out well regardless.
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2 users found this review helpful

Christmas Cornflake Wreath Cookies

Reviewed: Dec. 7, 2007
I chose to use Frosted Flakes and left out the vanilla and almond flavorings. I also used M&Ms instead of red hots. These tasted better than Rice Krispie Treats! I personally really liked the Frosted Flakes and don't think they were too sweet or hard. We made one wreath and a bunch of Christmas trees. They're so cute with the M&M ornaments! I will make these every year, thank you for the recipe!
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44 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 3, 2007
I made half a batch. I love peanut butter, so I substituted half the butter for more peanut butter and then added an additional 1 or 2 tablespoons PB. Also, instead of pressing PB cups into the cookies after baking, I wrapped the dough around Hershey Kisses and baked them that way. The chocolate is a nice little surprise when you bite into them! I liked the recipe and the dough was easy to handle, but next time I might try adding 1/4 cup more sugar for a half batch. Thanks for the recipe! I will make them with PB cups sometime as well.
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2 users found this review helpful

Grandmother's Corn Pudding

Reviewed: Dec. 2, 2007
I'm impressed! My family loves the corn pudding my grandmother used to make and we have it at all holidays, but it uses heavy cream instead of milk so is much less healthy. This has a similar flavor but is definitely lighter and appropriate for dinner on a normal night. I added salt and pepper and only used 2 slices bread because I've never heard of bread in corn pudding, and will leave it out completely next time. Will also use 1/3 cup sugar. Regardless, it was delicious and I will certainly make it often as a side dish or as a main dish served with salad and a side of pasta. Thanks for sharing a recipe that is a healthier version of one of my favorite foods!
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4 users found this review helpful

Creamy Veggie Fondue

Reviewed: Dec. 2, 2007
I, too, left out the green onion and spinach. It gets 5 stars for ease and smoothness (it had a slightly grainy quality, but melted cheese always does), but I'm only giving it 4 because I felt it had too much cayenne pepper. I only used 3/4 teaspoon, too. Everyone liked it, but the strong spiciness kind of covered up the cheese and wine flavors. Next time I'll only use 1/4 teaspoon. I served it with french bread cubes, cubed turkey breast, shrimp, olives, steamed broccoli and carrots, baked french fries, cherry tomatoes and apples. Will definitely make this again as we really enjoyed it. It will be interesting to try with, say, swiss cheese instead of monterey jack. Thanks for the recipe!
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EAGLE BRAND® Chocolate Fondue

Reviewed: Dec. 2, 2007
I'm pretty picky about chocolate fondue because it seems like most of them have such an intense flavor that it covers the flavor of the fruit you dip in it. This one, however, complimented the flavor of the fruit PERFECTLY and had a great chocolate flavor on it's own, too. I thought the consistency was perfect. We dipped pound cake, bananas, marshmallows, strawberries, clementine oranges, cinnamon graham crackers and pineapple in it (my favorites were the strawberries and pineapple). I will definitely make it again, it was so much fun, so easy and so good!
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91 users found this review helpful

Cantonese Lean Pork Congee

Reviewed: Dec. 1, 2007
Okay, so I've never made this recipe exactly according to the directions, but I've probably made it 30 times in assorted forms! I use my crock pot and usually have to add another cup and a half of water. Sometimes I add meat of some sort, sometimes peeled ginger and lemon grass, sometimes oyster sauce, sometimes I use chicken broth... We eat it plain sometimes and other times garnish it with hard boiled egg, green onions, cilantro, lime juice, etc. Not sure how authentic it is when I make it, but we like it a lot and it is cheap if you use broth instead of meat.
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12 users found this review helpful

Amy's Healthy Fruity

Reviewed: Dec. 1, 2007
This is how I always make our smoothies, except I use sweetened yogurt. Our basics (for two people) are 1 cup sweetened yogurt (we make our own in a yogurt maker), 1 banana, assorted fresh and frozen fruits and 100% fruit juice to make it the right consistency. Tree Top makes a juice blend from 5 or 6 juices that looks like V8 Splash and I usually use that. These smoothies are a great way to start the day!
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1 user found this review helpful

'Out of Salad Dressing' Salad Dressing

Reviewed: Dec. 1, 2007
I made this not 5 minutes ago and it's amazing! Used low fat mayo, 1% milk, half the amount of garlic powder instead of garlic salt, then added salt and pepper to taste. The finishing touch was about a teaspoon of Worcestershire sauce. I agree with other reviewers who said it tastes similar to caesar dressing, which is my favorite. We're having friends over for dinner tomorrow and I hope they like the dressing, too!
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5 users found this review helpful

Banana Boats

Reviewed: Dec. 1, 2007
Cool recipe! I made this tonight for my boyfriend and I. Very quick to prepare and no clean up, awesome! I put a layer of peanut butter on first, left off the peels and baked them for about 20 minutes. My boyfriend loved his, but the squishy banana kind of grossed me out. I don't like bananas to begin with though so I don't feel that should detract any stars. Next time I'm going to try doing this with a thinly sliced apple for me and a banana for him!
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1 user found this review helpful

Mashed Potato Cakes

Reviewed: Nov. 30, 2007
I was going to make these using leftover mashed potatoes, but someone ate them before I had the chance. Instead, I made up a 1 1/2 cups instant mashed potatoes and proceeded with the recipe, adding half a cup flour total because the potatoes were so soft. I'd imagine that with cold "real" mashed potatoes, 1/4 cup would be perfect. Anyway, I ended up with something like thick pancake batter and sauteed them in a skillet for about 4 minutes each side. Left off the egg wash. They turned out great! I like the hot sauce taste. We had them with ketchup. I will make these again and continue to use the skillet method. Thanks!
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Colored Sugar

Reviewed: Nov. 29, 2007
Awesome idea!! I had to use 5 drops of food coloring for about 1/3 cup of sugar. I spread the sugar on aluminum foil overnight to dry, that way you can just fold the foil in half and pour it right into a jar or bag. Thanks, I'll never buy silly colored sugar again! This sugar is quite pretty and looks like glitter on the cookies.
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270 users found this review helpful

Pumpkin Pudding I

Reviewed: Nov. 28, 2007
I had this recipe in my recipe box for a couple years, so I was excited to finally make it! Unfortunately, neither of us liked it. The pumpkin part had a strange texture and although the cake mix part was delicious, we only ate a little bit and it sat in the fridge for a while until I threw it away. Sorry!
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3 users found this review helpful

A Simply Perfect Roast Turkey

Reviewed: Nov. 24, 2007
A beautiful turkey! My boyfriend said this was the best turkey he's ever had, and I agree! It was very flavorful and moist. Nice and easy, too. Last year I tried a brined turkey, it was a lot of work and tasted no different from any other recipe. This one is actually better! I will make this recipe from now on.
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2 users found this review helpful

Best Green Bean Casserole

Reviewed: Nov. 24, 2007
My boyfriend doesn't like green beans and was skeptical about green bean casserole, so I made this recipe because of the cheese. He liked it and so did I! Nice and simple, too.
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0 users found this review helpful

Pumpkin Cream Pie

Reviewed: Nov. 22, 2007
I made this last year for Christmas following the directions exactly, and while it tasted good, it was SO runny that if you cut a slice out of it, the filling flowed into the space you just cut out. We ended up eating it frozen. This year, I left out the Cool Whip (put it on each individual spice instead) and while it was still pretty soft, at least you could scoop a slice out of the pan. It also tastes GREAT! I use a teaspoon of cinnamon instead of pie spice and French Vanilla pudding, as well as a graham cracker crust. Will make it again next year, it's the only pumpkin pie my boyfriend will eat!
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0 users found this review helpful

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