The Bunny Chef Recipe Reviews (Pg. 2) - Allrecipes.com (1291881)

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Cincinnati Chili I

Reviewed: Nov. 13, 2011
I used 1.25 lb ground turkey (browned in a skillet) and 2 cans of pinto beans instead of the ground beef. I know it's not authentic that way but I knew we'd prefer it that way and it's my kitchen. Also used 1/4 C chocolate chips stirred in shortly before serving. Mine cooked in a slow cooker for about 5 hours and it turned out really, really well! Just perfect. The cinnamon, allspice, cloves and chocolate were so good and subtle and everything just came together really well. Heck, I tasted it right after I put everything in the crock pot and it was good then too! I brought the chili to a potluck that had a noodle theme and it was different from all the other offerings (which were all Italian). Everyone else liked it too. Will definitely make it again. Next time I'll try boiling the meat but I'm still going to use ground turkey and pinto beans :)
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6 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Nov. 13, 2011
Not enough oil (I needed 2 tablespoons), way too much salt (I used 1/2 teaspoon and would use 1/4 next time), and definitely not enough lemon juice. Once the amounts are adjusted though this is a really good recipe :)
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6 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Nov. 7, 2011
I simplified things by cooking the pasta in the pot of soup because the leftovers were going to be combined anyway. Even though I only used 1/2 lb of ditalini, the noodles still absorbed almost all of the liquid while cooking! Next time I'm either going to cook (and refrigerate) the noodles separately or else use only 1/4 lb of noodles. Also I thought the soup was a bit too heavy on the herbs. Good other than that. But my husband loved it and made a sad face when I told him I'd use less pasta next time. Giving it 4 stars because I'm assuming it would be better as written with the noodles cooked (and stored!) separately.
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6 users found this review helpful

Dutch Babies II

Reviewed: Sep. 11, 2011
This is good and easy. I liked the tiny bit of nutmeg but my husband didn't. He prefers the Volcano Pancake from this website which is very similar (slightly higher proportion of eggs to milk and flour and no nutmeg) so I'll keep making that in the future, just made this one to try something different!
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5 users found this review helpful

Mexina Salsa Verde

Reviewed: Sep. 11, 2011
I used all of the ingredients (minus the red tomato and I added garlic and white vinegar) but in fairly different proportions because I quadrupled the recipe and just started tweaking the ingredient amounts to our tastes as I went. The result is decently good salsa. Not as tasty really as really good tomato salsa and definitely not as good as regular salsa verde (which is my favorite), but still perfectly fine and WAY better than the majority of jarred salsas on the market. I gave away quite a bit of salsa to friends and plan to make another big batch to use up the last of my green tomatoes and then freeze it in containers. Great use for green tomatoes!
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5 users found this review helpful

Green Tomato Pasta Toss

Reviewed: Sep. 10, 2011
I have a lot of green tomatoes and had a package of feta wasting away in my fridge, so this recipe was the perfect solution! A really neat way to use up green tomatoes too. I used half a stick of butter instead of olive oil, added 2 cloves minced garlic, and my feta was sundried tomato basil flavor. We were quite curious about how the recipe would turn out and it ended up being great! Next time I'm going to cut back on the cheese or else just sprinkle with a little grated parmesan because as good as the dish was, the feta flavor dominated over the tomato flavor. We liked it enough though that I plan to just cook some noodles and toss in a bit of butter and feta if I need a quick, easy dinner sometime in the future.
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4 users found this review helpful

Dirt Cake I

Reviewed: Sep. 5, 2011
What's not to like? I made this with regular sugar, no butter, chocolate pudding mix instead of vanilla and 16 oz Cool Whip because you can only get it in 8 oz containers here so I bought 2 but didn't want to have half a container of Cool Whip sitting around. It turned out pretty much just how I hoped it would :) My teacher fooled my class with this one day when I was in kindergarten. I'm going to be a teacher soon and plan to make this for my students in little cups with a gummi worm coming out of each one!
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9 users found this review helpful

57 Meatballs

Reviewed: Aug. 30, 2011
This is the recipe verbatim from my mother but the amount of salt in the sauce depends on how salty the canned tomatoes are. With some brands I only need to add 1/4 t or so. The meatballs are good with 1/2 t salt added too. The meatballs are my absolute favorite meatballs (and I've tried many)- they taste good and are very tender. Sometimes I cook a big batch, bake them, then freeze them. That way I can pull out a few at a time to add to whatever sauce I want.
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3 users found this review helpful

Sweet and Sour Meatballs I

Reviewed: Aug. 16, 2011
I made this using the meatballs from the BBQ Glazed Homemade Meatballs recipe because I could tell that the ones in this recipe would be really plain. The sauce part and the crock pot method I did follow though :) My slight change was to pour about 1/4 of the sauce into my 4 quart crock pot, add a layer of meatballs, drizzle with another 1/4 of the sauce, top with the rest of the meatballs, and pour the rest of the sauce on top. This way I didn't have to stir and my meatballs remained intact. They were fully cooked after 3 1/2 hours so I removed the lid, stirred, and let it cook with the lid off for half an hour while I prepared the rest of the dinner. It was really runny at first but after letting some of the liquid cook off, the sauce had the perfect consistency!! And it tastes really great, too. You'd never think it's only jelly and chili sauce. I made this once before on the stove ("Cocktail Meatballs I") and we weren't huge fans, the sauce was really strong and really sweet. The sauce is definitely better when made in the crock pot for some reason. And a great way to use up jelly if you have lots of it like we do!
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4 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 10, 2011
My 6 chicken breasts were huge (something like 2 1/2 pounds in all) so I did one and a half times the recipe. My chicken was thawed and only took 3 1/2 hours to cook on low, wow. Like others, I shredded the chicken at that point, turned the heat to high, and removed the lid so some of the liquid could cook off for 1 hour. This was a good call because it would have been very watery otherwise. We really, really liked the resulting sandwiches which is good because it made a lot!
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6 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 26, 2011
This is incredible! Ridiculously easy, too. My chicken breasts were huge so I only used 3 but they still totaled 1 1/2 pounds. I was skeptical of the amount of buffalo wing sauce (used Frank's of course and the bottle was only 12 ounces) so just added 3/4 cup, and used the entire packet of ranch mix. My chicken was still partly frozen but it was cooked and ready to shred in 6 hours. The chicken was completely delicious. Moist, tender, saucy, perfect amount of heat. We devoured these and I plan to use some of the leftovers to make a buffalo chicken pizza. It would have been too hot with the whole amount of wing sauce though. As my mom says, you can always add more but you can't take anything out!
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13 users found this review helpful

Alfredo Sauce

Reviewed: Jun. 19, 2011
This was pretty good. The thickness was just right. I stirred the entire time. It ended up a little gritty but I think that was from the cheese (may have used more than 1 1/2 cups, I didn't measure). The cheese I used was freshly grated from one of those wedges. I know that cheddar can get gritty when heated too much so next time I will remove the sauce from the heat before stirring in the parmesan. In any case, I made this for some friends and everyone liked it :)
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7 users found this review helpful

Easy Yummy Chinese Chicken Salad

Reviewed: Jun. 7, 2011
This is really good! I've never had Chinese Chicken Salad. I tweaked it a bit and used only a 1 lb package of coleslaw mix, no lettuce. Because of the decrease in greens, I cut back to 2 packages ramen and for the dressing cut back on the vegetable oil to 3 T plus 1 T sesame oil and the 1 T soy sauce and the 2 seasoning packets. I also used leftover roasted chicken, but other than that followed the recipe. The resulting salad was a tad on the salty side (next time I will try cutting back on the vinegar by a tablespoon as seasoned rice vinegar is quite salty I found), but other than that it is PERFECT! Exactly what I hoped for. The flavors and textures of everything work together great. I think it would have been too oily with a whole 3/4 C oil though, even with the additional noodles and lettuce. In the future I will experiment with adding some canned mandarins or pineapple like others have done. Yummy! Can't wait to have this for lunch the next couple days.
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4 users found this review helpful

Slow Cooker Homemade Beans

Reviewed: Jun. 1, 2011
Very good beans! My husband loved them and said they're almost as good as the beans at our favorite BBQ joint. I cooked my beans with just water and the onions until tender, then drained off most of the water with a ladle and added the other ingredients sans water and I cut back the brown sugar to 3/4 cup. No bacon b/c we wanted vegetarian beans. The beans tasted good but the addition of 2 t Frank's Red Hot Sauce and 1/2 t chili powder really made them great. They don't taste spicy or like chili beans at all, the extra ingredients just punch up the flavor. I only let the beans cook about half an hour before serving. Next time I will use 1/2 C brown sugar as they were just a TAD sweeter than I prefer. I'm rating the recipe 4 stars without the hot sauce and chili powder but 5 stars with.
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Cheese Ravioli with Veggies

Reviewed: May 29, 2011
This recipe is way too easy not to like! Tossed the veggies in with the ravioli instead of cooking them a bit first because I think they would have ended up overcooked. I used lots of veggies: a 12 oz bag of frozen cauliflower, a 12 oz bag of peas and carrots and the last of a bag of corn but would stick to California blend veggies like the recipe says because the tiny cut carrots, peas and corn all kinda sifted to the bottoms of our bowls. Held off on the parmesan and we grated a little over our individual servings. I used an altered version of Susanna's seasoning blend and just stirred it all in while the butter melted- 1 t dried mustard, 1/2 t salt, 1/2 t oregano, 1/2 t thyme, 1/2 t onion powder, 1/2 t garlic powder, 1/4 t pepper and 1/4 t dill. The finished dish was very yummy and the seasoning complimented it well. This was actually the first time my husband has liked cauliflower. Not something I'd serve for company but good for a throw together dinner with ingredients I always have.
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5 users found this review helpful

Easy Black Bottom Cupcakes

Reviewed: May 11, 2011
I am conflicted about these cupcakes. On the one hand, they taste good, but on the other, they did not turn out like they're supposed to. I followed the recipe exactly except added a little vanilla extract to the cake mix. When they baked, the cream cheese mixture sunk straight to the bottom of the cupcake so I ended up with "cream cheese bottom cupcakes" rather than "black bottom cupcakes." It's impossible to get them out of the cupcake paper unless they're cold. The good thing is that they taste pretty good and I like the texture of the cream cheese. It is very creamy. I don't know, maybe an egg would have made the filling not sink to the bottom? It would have changed the texture too which I'm not sure I would have liked. Also to me the amount of filling in each cupcake is just right. Next time I am going to experiment with leaving out the chocolate chips (I used minis but still don't like the crunchy texture of them when cold) and try just baking the cupcakes like normal and then piping the sweetened cream cheese into the center.
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Shirred Eggs

Reviewed: May 8, 2011
Yummy eggs! I had no cream or chives so had to interpret the ingredient list liberally. Used 1/2 T butter and about 2 t milk instead of the cream and baked them in my jumbo sized Fiesta mugs since I don't have ramekins. Before adding the eggs, I put the mugs in the microwave to melt the butter. Topped them off with just salt, pepper and parmesan. My eggs were freshly laid ones from the farmer's market and pretty big so they took a solid 22 minutes to bake in the oven. They turned out great- the whites were almost completely cooked and the yolks were cooked on the bottom and set on top. The whites were SO creamy! I don't know if it's because of the recipe or because the eggs were fresh. In any case, I'll definitely make this recipe again. Probably will do the milk-butter combo for the cream because I rarely have cream on hand, but I will try to add some chives next time (depends on whether they take off in my garden).
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7 users found this review helpful

Double Decker Tacos

Reviewed: May 3, 2011
This is something my husband always does when we have tacos at home. I never considered it to be a recipe per se. I use all the taco seasoning in the meat and just heat up the can of beans, no additional ingredients necessary. You CAN of course add the water and spices to the beans, but why add an extra step? :) I don't heat the tortilla shells but do heat the flour tortillas in the microwave. Double decker tacos are definitely good! Also we use more than 2 T of each ingredient, that would make for some skimpy tacos.
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Photo by The Bunny Chef

'King Of Rock' Frozen Pudding Pops

Reviewed: May 1, 2011
These were pretty good! The texture was good- not icy and not drippy. There were no issues with the PB separating. I had to use sugar free pudding because it's all the store had. Also I used 2 T peanut butter but would use more next time because I love it. 1 1/2 t would have been very hard for me to taste but it looks like it worked for other reviewers. I'm going to try making chocolate PB popsicles!
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Baked Soy Lemon Chops

Reviewed: May 1, 2011
I read the reviews saying the chops were too salty but decided to use the full amount of soy sauce anyway. My only change was to add an extra T of lemon juice. They marinated for 6 hours in the fridge. I thought the flavor was very good- the meat does not taste specifically Asian. Just good and savory. I did not find it too salty, just right really. My only problem was that after baking for 35 minutes, my inch thick pork chops were quite overcooked and tough. I will try the recipe again soon but check them after 25 minutes. Once the toughness issue is resolved, this will be the perfect pork chop recipe- relatively healthy, tasty, and very easy! I bet it would fare well in the crock pot too.
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