The Bunny Chef Recipe Reviews (Pg. 3) - Allrecipes.com (1291881)

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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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Fast and Easy Tofu Lo-Mein

Reviewed: Apr. 30, 2011
I swear I reviewed this at one point! This is a recipe I've been making for the past 5 years. It's very good- better than you would expect from looking at the very basic ingredients. Ramen isn't something I enjoy very much (overindulged in my younger years!) but I really like this recipe and so does my husband. It's actually one of the first things I cooked for him when we were dating and he was very skeptical of the tofu but it won him over! I like to use 2 T of soy sauce and add 1/2 T sesame oil at the end. I suggest using the Oriental noodles because the spice packet adds a lot of flavor. We like to eat this with edamame :)
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Sloppy Joe Sandwiches

Reviewed: Apr. 26, 2011
I made this with vegetarian ground "beef" because my husband is on a vegetarian kick. We thought it was quite good but I liked it better without the brown sugar. I didn't simmer mine at all, just cooked it long enough to heat the sauce through (didn't add the water since it wouldn't have a chance to cook off). Also my husband accidentally brought home hot dog buns instead of hamburger buns and it turns out sloppy joes are easier to eat in hot dog buns! Will definitely make again!
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Perfect Summer Fruit Salad

Reviewed: Apr. 24, 2011
This is so good! My grocery store was disappointingly low on fresh fruit so the salad only had mango, pineapple, red grapes, and kiwi, but it was great anyway. I didn't want a creamy or strong tasting dressing for the salad since we love the fruits as they are and this one was perfect. It added a bit of sweetness and flavor, we especially enjoyed the vanilla (and I'm not normally much of a vanilla fan). I will definitely make this again.
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Fabulous Zucchini Grinders

Reviewed: Apr. 10, 2011
This is such a clever idea! I used half zucchini, half mushrooms, tossed them with some olive oil, salt and pepper, then roasted them at 400 for about 20 minutes instead of sauteing them. I did it this way because I was feeling lazy and didn't want to stand over the stove! I used homemade marinara sauce because this is one of those recipes that you're really only going to love if you love the sauce. We love zucchini and mushrooms and thought these were great. You could pop the sandwiches in the microwave but the bread gets nice and crisp on the outside if you bake them :)
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Happy Soup

Reviewed: Apr. 5, 2011
I had to make this soup because I had tortellini in the fridge and the name is great! I cooked (and subsequently refrigerated) my tortellini separately so we could have leftovers sans dissolved tortellini. I also noticed that the broth in the recipe's one picture looks kind of creamy, so I added some instant mashed potato flakes to thicken it up (about 1 cup). I'm sure the soup is great as is, but it turned out really well this way, too and I plan to use the potato flakes again in the future because it gave it some good substance. The only thing I will change is to use a pinch of cayenne pepper instead of the pepper flakes because while we enjoyed the slight spiciness, the pepper flakes made us cough some. It's true that the flavors of the soup are not complicated, but we thought everything went very well together and it's too easy not to make again.
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Jen's Heavenly Egg Salad

Reviewed: Mar. 30, 2011
I had never thought to add lemon juice to egg salad! What a good idea. Aside from tasting good, you don't need as much mayo as other recipes because the lemon juice thins out the dressing. I halved this recipe and used light mayo, 1 t Dijon (no yellow mustard), 1/4 t onion powder (used the last of the green onion last night!), 1/4 t dill, 1/4 t pepper, 1/4 t salt and 1 T lemon juice. It tasted good but next time I'm going to cut back the lemon juice to 1/2 T for half a recipe because it overwhelmed the egg flavor some. I will definitely make it again though and hopefully next time I will have green onions on hand. You could also try adding a little pickle juice or brine from green olives instead of lemon juice to make the mayo go a little farther and give it a flavor boost.
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Delightful Indian Coconut Vegetarian Curry in the Slow Cooker

Reviewed: Mar. 30, 2011
This is one of those recipes that only tastes as good as your spices. Specifically, your curry powder. I used Spice Islands curry powder for the first time and overall the dish just tastes nondescriptly spicy with kind of a curry flavor. Looks like I need to find another curry powder! It still tastes good though and physically it turned out beautiful. My method was a bit different. Dumped everything in the pot (only change was to cut back on the peppers and use a can of coconut MILK rather than CREAM since coconut cream is that super thick, super duper sweet stuff you use in cocktail drinks and find in the liquor store) including 1/2 cup of water and the carrots (I like my carrots cooked through and they would not have been if I put them in near the end), stirred it up, set it to low and came back 5 hours later to a lovely looking curry in a rich sauce. All I had to do was add some salt and it was ready to pour over rice :)
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Cherry Tomato Corn Salad

Reviewed: Mar. 29, 2011
This salad is so pretty and tastes so good! My measurements ended up being a bit different- I used a whole 12 oz bag of frozen corn, a whole cucumber (that I seeded but didn't peel) and a 10 oz container of grape tomatoes. I also used cilantro instead of basil and added green onion. 1 T olive oil is enough for me and I bumped up the lime juice to 2 T. I make a similar salad that I completely drench in lime juice so 2 tablespoons was quite conservative of me :) I kept the salt, pepper and sugar amounts the same and the salad is just great with a pretty delicate flavor. You have to enjoy the flavors of the veggies because the dressing just accents it a bit. The green onion and cilantro add a lot. Yum! I will have to try it with fresh basil and lemon juice sometime.
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Jacky's Fruit and Yogurt Muffins

Reviewed: Mar. 27, 2011
For some reason I get 24 muffins out of this recipe and I've made it twice. The first time I used diced, canned peaches. The batter was thick but not doughy because the peaches added some liquid and the muffins rose a lot when baking. They had nice, tall crowns. Texture was great (moist and tender) but the flavor was kind of bland to me. The second time, I made blueberry muffins and added 2 teaspoons lemon extract in addition to the vanilla . I knew the batter would be thick so waited to stir them in until the dry and wet ingredients were sufficiently combined. This time the batter was really, REALLY thick and more like dough, as others have described. My muffins rose some but did not get the tall domes. They however taste great and the texture, again, is very nice. I adore lemons and the lemon extract really improved the flavor I think. What I will probably do next time I make the muffins with blueberries or another fruit that doesn't contribute a lot of liquid is add a couple tablespoons of water to the dough so they have taller crowns. Very good recipe!
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Best Cherry Pie

Reviewed: Mar. 26, 2011
The store only had 15 oz cans of cherries and the other reviews said the original recipe didn't have enough cherries, so I ended up using 2 cans. Because of this I had to alter the amounts of the other ingredients some- 1 1/2 C sugar, 4 T cornstarch (I thought it would result in a better texture than flour), 3 T butter and I reserved 1 1/2 C of the juice (though I had to use part water because there wasn't enough juice). The amount of filling filled my Fiestaware pie plate perfectly. I brushed the top with milk and sprinkled with sugar, then baked for 35 minutes, part of the time covered. The resulting pie is VERY good! The filling tastes great. Definitely 5 stars for flavor. Next time I'm going to either cut back on the amount of retained juice (1 cup) or add another tablespoon of cornstarch because it ended up fairly runny (the filling was thinner after baking for some reason). Also I'm going to try baking at 350 for a longer period because my pie looked done but the bottom crust is rather under done. Great pie anyway with what we think is a perfect balance of sweetness and tartness!
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Jim's Cheddar Onion Soda Bread

Reviewed: Mar. 19, 2011
Yummy bread! I used AP flour, 1/3 C green onions, and diced the cheese instead of grating it so there were little cheesy pockets. Like others, I had to add 1/4 cup additional buttermilk so the dough would hold together. Because it was St. Patrick's Day, I added 15 drops of green food coloring to the buttermilk so my bread was very festive. I told my family it was Leprechaun Bread with Gold Nuggets :D The color was understandably a bit off putting, but perfect for the day and the flavor and texture were great. Will definitely make again!
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Robbi's M&M Cookies

Reviewed: Mar. 17, 2011
I think these are pretty good! My only changes were to decrease the salt by half and to use 1/2 cup chocolate chips and 1 cup M&Ms because I think they taste better that way (more chocolaty). I ended up with only 21 cookies, but we like our cookies on the big side. I thought the cookies had quite a nice flavor, but I'm not a big fan of the taste of butter in chocolate chip cookies for some reason so if you love butter flavor you may want to sub half the shortening for butter. The only kind of weird thing is that my cookies are a good 3/4 inch tall! I think it may be because I added an extra 1/4 cup flour (the dough was very sticky) but it still seems odd. Next time I'll make sure to use the exact amount of flour. In any case, extra thick cookies aren't really a problem. More cookie in every bite :)
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Orange Snowman

Reviewed: Mar. 15, 2011
I love snowmen and the name is what drew me to this one. I really like this recipe! I used half the sugar and it was plenty sweet. The flavor is so bright and shiny and the texture is great. I will definitely make it again :) The one thing is I can't decide what it IS- is it a breakfast drink? Dessert? Snack? Whatever it is, it's very yummy and right up your alley if you're a lover of orange things! I think the reviewer below me must have accidentally used a tablespoon of vanilla extract or is really sensitive to vanilla flavor or something because the vanilla is not at all overpowering. I'm not a fan of the vanilla-orange-cream flavor combo usually (an orange flavored medicine I had to take as a child completely turned me off to all things Creamsicle) and I think it's just dandy in this recipe. The dominant flavor is definitely orange and the vanilla just adds a little something subtle.
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Apple Julep

Reviewed: Mar. 14, 2011
I didn't have any mint, but this drink is great anyway! All the flavors combine really well. It's like a healthier punch (since it doesn't have any added sugar). I will definitely make it again. I used pulp free orange juice which I think was a good call because as much as I like pulp in plain OJ, I think it would have been out of place here.
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Italian Meatball Sandwich Casserole

Reviewed: Mar. 13, 2011
This recipe has been in my recipe box for over 8 years (a third of my life) and I FINALLY made it tonight! I wish I'd tried it earlier because it is very, very tasty and my husband and I went crazy over it. I used one of those long French baguettes from the grocery store bakery instead of Italian bread because we like it more and it is sturdier than Italian bread. I also used frozen vegetarian meatballs because my husband wants to try eating vegetarian for a while, I left out the water (that would have made it too soggy for us, I can tell). For the spaghetti sauce, I used my own pizza sauce recipe. If anyone wants it, it's 3 cups plain tomato sauce (I use Hunt's because I like the flavor and it's already kind of salty, you may need to add salt if you use a different brand), 1 1/2 t oregano, 1 1/2 t basil, 3/4 t rosemary, 3/4 t garlic powder, 3/4 t onion powder, and 3/4 t pepper stirred together. Very simple. Prepared as I did, the bread is a little toasty on the bottom and the sauce moistens the bread but doesn't make it soggy. Soggy bread gives me the willies (I don't like stuffing or bread pudding), but this was very good. The flavor of the cream cheese and mayo is really good too, try it with the mayo before changing it because you can't specifically taste the mayo but the mixture tastes great. It's creamy, tangy, and smooth and really adds something. I'm sure ricotta would be good too, but the resulting flavor of the casserole would be changed a lot.
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Finger Lickin' Rock and Roll Artichokes

Reviewed: Mar. 6, 2011
This is yummy dip! I used marinated artichokes because they have better flavor and I chopped them up. It's a good thing I tasted the dip before adding the seasonings because it really did not need much salt. I ended up using 1/2 t seasoned salt, no soy sauce, the full amount of hot sauce (Frank's Red Hot Sauce), and 1/2 t garlic powder. We like things salty and garlicky, but I know the salt would have been overpowering and I think the full amount of garlic powder would have been too. We're quite pleased with how the dip turned out with those changes though! It's great cold or heated in the microwave. Next time I'm going to try adding 1/2 package of frozen chopped spinach, thawed and squeezed dry because when the dip is hot, it's pretty thin. Plus we just love spinach artichoke dip. Thanks so much!
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Jezebel Sauce

Reviewed: Feb. 25, 2011
We did not enjoy this one at all! I only used 1/4 or 1/2 of the horseradish but it completely overwhelmed the flavors of the jelly and preserves. It was very hot too. We tried it over cream cheese with crackers but it was still unbearably strong. Very disappointing and a waste of lots of jelly. Only make this one if you know that you really, really love horseradish, or start out with only a couple tablespoons of horseradish and taste it before adding more.
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